Atomic76's Profile

Title Last Reply

Cookbook for "ELECTRIC" Pressure Cooker

One thing to point out, I've read elsewhere that the InstaPot only gets up to 12 PSI, whereas your traditional stovetop models get up to 15 PSI - which means you will have to add more cooking time when converting pressure cooker recipes written for stove top models.

There are some electric pressure cookers that get up to 15 PSI though too, the Nesco one does, and I believe the Emeril Lagasse model made by T-Fal does as well.

Also, before you invest in a bunch of books - in my experience, a lot of the times listed in recipes I've tried were way off. It's really more trial and error and taking notes about what cooking times work best with your specific model.

Hip Pressure Cooking is a great site, and the owner is really cool - she's responded to several of my comments on Facebook. I still use her recipe for home made hot sauce to this day.

I know some people prefer the stove top models, but personally I feel the electric models are more consistent with their heating which makes learning the right cooking times easier and more accurate. They are also much safer since they shut off automatically, in case you leave the kitchen for some reason and don't get back in time.

Oct 11, 2014
Atomic76 in Home Cooking
1

Bad year for local corn?

The corn I've had here in NE Ohio has been fine, nothing remarkable, but certainly not super sweet. Personally I don't like super sweet corn though, so this is all subjective.

Sep 05, 2014
Atomic76 in General Topics

Defrost frozen fish in original plastic packaging. Safe?

I don't recall ever seeing these warnings on fish packaging, but if I had to guess, perhaps the plastic is not heat safe. Certain types of plastic will leak out toxins when heated.

Personally, I just thaw shrink wrapped fish by placing it in a bowl of warm water. In about 15 minutes it's thawed evenly. I don't like using a microwave to defrost.

Sep 05, 2014
Atomic76 in General Topics

Chipotle is going seatless...

What is "dumbed down" about Pico De Gallo? You chop some tomatoes, onion, jalapeno, cilantro, and dress it with some lime juice, salt and pepper. Add some mashed avocado and you have guacamole. Their rice is just rice, fresh cilantro, lime juice and salt. Again, what's so "low brow" about that? What's not "authentic" about that? Is it somehow more special if a "celebrity chef" foo foos it up a bit more, farts on it, and charges like 10x more for it?

Aug 02, 2014
Atomic76 in Chains

Chipotle is going seatless...

Just because they are giving you a lot of food for your money doesn't mean you *have* to eat it all in one setting. Are you saying you would rather then give you a "healthier" portion of their food for the same $6.50 or so you are spending there? A burrito or bowl meal there is easily enough for two meals, possibly three - just save the rest and re-heat it when you're ready. There is another chain, DiBella's Subs, that make enormous sandwiches. They're like $7.50 or so for their large ones, but it's actually a bargain. One sandwich was enough for like 3 days or so of lunch. Honestly, it would cost me more to buy the amount of lunch meat alone that they put on their subs, let alone all the other ingredients, if I were trying to make them myself.

Aug 02, 2014
Atomic76 in Chains
1

Chipotle is going seatless...

The original decor of Chipotle was made from scrap materials - which was rather creative and resourceful. They're whimsical sculptures made from pieces of metal and wood. The founder opened his first restaurant with a very limited amount of money, so the decor reflects some of the ways he made the best of what he had to work with.

Just from my own observations, at any given time I was in line at Chipotle, I would say at least 80% or more of the people there were not dining in, but rather leaving with their food. So in that case, this makes sense imo.

Very few people actually use the dining areas of most fast food places these days from what I am seeing. The exception would be maybe food courts, or highway rest stops, airports and such. But your typical suburb fast food joint, the dining areas are usually empty.

Aug 02, 2014
Atomic76 in Chains

Why the Federal Ruling on McDonald's Just Turned Franchising Upside Down

This is good news. These companies are making money hand over fist and should be compensating their employees appropriately and paying them realistic wages that adjust with the cost of living just like everyone else's wages. I can't believe we are still arguing over minimum wage and livable wages these days. Where does a company get off acting entitled to paying wages to their employees that were barely considered reasonable several decades ago, let alone now? How would you like it if your boss at your job decided they wanted to pay you the equivalent of someone in your position would be making in the 70's? This whole franchisee relationship was merely a way of McDonald's corporation covering it's own ass when it came to being held responsible for anything in the first place.

Aug 02, 2014
Atomic76 in Chains
1

Do fast food restaurants in your area sell bagged ice?

I noticed this as well, our local Steak N' Shake sells bagged ice for 99 cents a bag. Kind of weird, but I chalk it up as a "nice to know in case I ever need it" thing I guess. If I'm going to Steak & Shake for a burger and fries, I'm probably not returning home to a house party of 50 people, where I would need a bag of ice too. But if that ever happens, now I know...

Aug 02, 2014
Atomic76 in Chains

Arby's, just how is their roast beef made?

I'm from Youngstown Ohio as well, home of Arby's (Boardman, listed on the Wiki page is essentially a suburb area of Youngstown), and as far back as I can remember (I'm 38), it was always that processed lunch meat "roast beef". It's basically a lunch meat loaf that's been roasted and thinly sliced. The kitchens used to be somewhat visible from the counter for many decades, where you could see them slicing the roast beef as they were making each sandwich. It's much more obscured these days though. I dig Arby's from time to time, sure it's fast food, but for some reason I prefer it over McD's or Burger King. I think they've kind of lost their vision over the years though - they focus too much on fried crap these days - mozzarella sticks, onion petals, potato cakes, etc... their oil always tastes rancid and old every time I order fries from them - probably because like 3/4 of their menu is all fried crap these days.

Aug 02, 2014
Atomic76 in Chains

Worst Cooking show Buzzwords

Every time I would hear Carla from The Chew scream out "That's my jaaammm!!" or her and Clinton do that stupid "Extra value Friiidaaayyy!!" crap, I wanted to change the channel. I finally just stopped watching the show all together because of all the stupid little "isms" they kept repeating on the show over and over again.

I'm sick of them specifying "good" olive oil, as if there is ever a recipe that calls for "bad" olive oil.

I cringe every time I hear "ooey gooey" or "crispy crunchy".

Aug 02, 2014
Atomic76 in Food Media & News

Coconut Water Changes Its Claims

It's funny how attention hungry bloggers like "foodbabe" have no problem shilling stuff like coconut water, while simultaneously fear mongering with their quack armchair "science".

I can't wait until they expose the whole "coconut oil" craze as a bunch of baloney too. It's just another reason to sell an otherwise common ingredient at a premium price.

I used to see coconut oil listed all the time as an ingredient in a lot of cheap vending machine junk food for many years, now people are touting it as some miracle health food and charging a premium for anything containing it.

Aug 02, 2014
Atomic76 in Food Media & News

"No Strollers — No High Chairs — No Booster Chairs"

It's not a matter of the parents quickly correcting their kids when they have outbursts or promptly taking them outside to simmer down - by then it's already too late, they've already disrupted everyone else around them. I think it's rather obnoxious when parents act like because they have to suffer with their hellish kids, that everyone else is supposed to suffer along with them. They chose to take on that responsibility, not me. I shouldn't be forced to put up with screaming crazy kids when I go out to eat. Not to mention, as expensive as it is to go out to eat, this only exasperates the issue even more. Some places are off limits if you've got screaming crazy kids in tow, get over it. Go to Chuck E Cheese or Denny's or a drive thru.

Anyone catching "Restaurant Startup" on CNBC?

I watched a few episodes. I'm on the fence whether I like it or not though. I'm getting so sick of how the producers have to dramatize the hell out of everything, and make the shows hosts act so mean like that. There's only so many times they can keep pointing out "we're just here to make money" before it gets old. Also, the budgeting is going to wind up being about the same for every episode, $1,500 or so for the logo and signs, $50 a piece for uniforms, $400 or so left for food, etc... Tim/Joe act like assholes to the participants, and that consultant lady is a real cranky b$%!# too. Can't they simply make a show that is informative and interesting, without having to ham it up with all the drama like that? It's so forced too.

Aug 02, 2014
Atomic76 in Food Media & News

Food related television commercial failures

The "Rollie Easy Egg Cooker" has to be one of the dumbest kitchen appliances I've seen in a long time. Who on earth was thinking to themselves "gee, I wish I could cook something in the shape of a tube"? It honestly looks like a sex toy, like one of those FleshLights or something.

I also hate how manic the guests hosts get during infomercials for kitchen gadgets, when they try out some of the food cooked in them. They all act like someone high on cocaine, who is super melodramatic and exaggerated.

Aug 02, 2014
Atomic76 in Food Media & News

Rose's Grenadine

I doubt it. Although one time when I suggested to another poster on here that they could simply use the juice from a jar of cherries in place of the Grenadine in some drink they were discussing, someone else on here read me the riot act, complaining that Rose's was some sophisticated blend of pomegranate and spices.

Aug 01, 2014
Atomic76 in General Topics

Fish Sauce Problem

My sympathies, that has to stink like all hell.

Aug 01, 2014
Atomic76 in General Topics

Mad hunt for vintage candy

I know this thread is quite old, but for those of you still looking for vintage candy - I wanted to point out that the new Giant Eagle grocery stores have a candy shop in them now that carries retro candy. Some of the Giant Eagle stores are remodeling into a newer larger format store called "Market District" (or something like that). Right now I think they are mainly in PA and a couple in Ohio.

Aug 01, 2014
Atomic76 in General Topics

What is the best way to prepare steak at home?

It makes a bit of a mess in your oven, plus you will get some flare ups and maybe set off your smoke alarm, but I love a good broiled steak when cooking it at home.

The cooking technique for "Steak Au Poivre" also works out nicely. You don't need to make the pan sauce as stated if you're not in the mood for it, some oil and butter would work just fine.

Jul 26, 2014
Atomic76 in Home Cooking

Picky People Coming for Dinner, What to Make?

You can certainly make pasta sauce without onions. One of my favorite "quick" pasta sauce recipes doesn't use onions at all. I think I got it off of "Smitten Kitchen", just gently saute some fresh garlic in olive oil, along with some red pepper flakes and fresh lemon zest until the flavors are released into the oil (don't brown the garlic). Then just dump in a can of crushed tomatoes and season to taste. You can add some fresh herbs at the end if you got it. This is not a long cooking sauce, it only has to simmer just until it's bubbling and warmed through.

You could make it into a baked pasta dish a number of ways. Make a ricotta filling with some ricotta, parmesan, herbs and egg. Then you can spoon dollops of it into some rigatoni tossed in your sauce, and top it all with mozzarella cheese and bake it. Or perhaps blend it with some spinach and stuff some pasta shells with it, before pouring your sauce over them and topping with more cheese and baking.

Perhaps some hand breaded panko crusted chicken parmesan to go along with the pasta? Or maybe some homemade meatballs?

Jul 26, 2014
Atomic76 in Home Cooking

Is there any real reason to eat squid or octopus?

I've never had octopus, but I love squid. I used to be completely grossed out by the thought of eating both. But once I finally tried squid, as well as saw how to prepare it fresh, I really enjoy it now. What I like about squid in particular is how "clean" it is relative to other animals/creatures. Pretty much almost the entire squid is clean white edible flesh. All you do is slide off the outer thin shell, trim off the "beak" and the ink sack, and remove the "spine" - which looks like a plastic feather. No veins, intestines, and other gross organs, no fur, scales or feathers, etc...

Jul 24, 2014
Atomic76 in General Topics

Chicken Stock - Pressing Pause?

Do you have a large slow cooker you can toss it into, and leave it on low? I would trust that over leaving it on the stove.

Jul 24, 2014
Atomic76 in Home Cooking

Seafood Main Course for 8 That Doesn't Break the Bank?

I'm surprised nobody mentioned fried fish - a simple dutch oven on your stove with a thermometer to fry it. You can keep the fried fish warm on a baking rack in your oven until everyone is ready to eat. Plus the batter stretches out the fish and makes the portions look much bigger than if they had been grilled/broiled instead. Make some fresh slaw or salad and a few other simple sides, like Corn on the cob, to go along with it, and you're done.

Jul 24, 2014
Atomic76 in Home Cooking
1

Dried Mushrooms, OMG!!

I would saute them in the morning, and put them in an omelette along with some cheese (Swiss probably).

Speaking of dried mushrooms, I read an interesting recipe recently that called for grinding dried mushrooms into a powder, and mixing it with ground beef when making burgers, for extra meaty flavor.

Jul 24, 2014
Atomic76 in Home Cooking

Help! Intimate Rooftop Dinner Party Featuring Grilled Chicken?

You could do a Chicken Paillard, which is basically chicken that's been pounded really thin before being grilled, and top it with some sort of fancy salad to pretty it up.

Jul 21, 2014
Atomic76 in Home Cooking

"thin" cooked egg yolks.. what could they be doing?

They are probably breaking the yolks because the fried egg is being put into a sandwich. It would be rather sloppy to eat a sandwich with a runny yolk. Have you tried ordering a breakfast platter there instead?

Jul 20, 2014
Atomic76 in Home Cooking

Have LOTS of produce - help!

I would chop, portion and freeze some of it right away - don't wait until it starts going bad.

For the eggs, you can make Omelettes, homemade Manicotti, Crepes, Profiteroles, use them in fried rice, egg drop soup, crumble hard boiled egg along with some diced ham in a stromboli or in a baked rigatoni dish.

Cucumbers, a tomato and cucumber salad, or toss the cucumbers with some sour cream and fresh dill, make some refrigerator pickles, a cucumber feta orzo pasta salad with olive oil lemon juice and mint, or make a gazpacho with them.

Dice the celery and carrots up with some onion and portion them off to freeze as a base for your soups/sauces.

Shred the squash and zucchnini up and include it in a rice casserole, or shredded zucchini is great sauteed in scrambled eggs, zucchini fritters//bread/pancakes.

The fresh corn would be great in a fresh corn salsa, like they serve at Chipotle.

Jul 20, 2014
Atomic76 in Home Cooking

Best quick meal you make with trader joes products

While I generally like Trader Joe's, I've had nothing but bad experiences with their "fresh" meats. I had to return them about three times, due to a really strong sulfur smell when I opened the package. I've heard this is sometimes due to the meat packing facility injecting gasses into the packages to make the meat look bright red, but I wasn't taking any chances.

Also, the quality of their frozen pizzas has gone way downhill. You can get a DiGiorno frozen pizza for the same price that has way more toppings, sauce and a much bigger crust. Trader Joe's pizzas are always too dry because there is so little sauce or cheese on them, and the crust is like flat cardboard.

Jul 20, 2014
Atomic76 in Home Cooking

Best quick meal you make with trader joes products

You can use their frozen mashed potatoes (which come in a bag, of mini frozen discs) to make home made Gnocchi. Just defrost some, and mix with a little egg, parmesan cheese and maybe some ricotta too if you got it, and some flour until it forms a dough. Roll into a log, and cut off chunks (you can decorate them too with the tines of a fork). Then just drop them into boiling water for a bit until they start floating and are cooked through. Serve with their jarred marinara sauce.

Their Sesame Ginger dressing is awesome on their Chopped Broccoli salad, you could also throw some almonds on there as well for extra crunch.

I really like their Turkey Meatballs and their jarred Marinara sauce, but I would also simmer them with their frozen carrot blend (yellow and orange carrots chopped into coarse chunks) and their frozen bell pepper strips for some extra veggies. Then serve it over their rigatoni and topped with a generous amount of parmesan cheese.

Also, their California garlic powder is fantastic.

Jul 20, 2014
Atomic76 in Home Cooking
1

Eggplant parmesan fail - what am I doing wrong?

I'm guessing the biggest culprit is the temperature of your oil. Commercial fryers are much more forgiving because they will hold their heat, but a shallow fry or a tiny counter top fryer won't. The oil needs to be about 350 degrees before you drop them in, and don't cook too many at once. You can keep the cooked ones warm on a tray in the oven with some paper towel.

Also, try melting the cheese over the eggplants first before adding the sauce, so it acts as a bit of a barrier.

Jul 20, 2014
Atomic76 in Home Cooking

Fun With Marinated Artichokes

TGI Fridays used to actually sell this when I worked there about 15 years ago. It was called "Broken Noodle Pasta" originally named because it was traditionally made with all the broken pasta scraps. It was chopped up artichokes, bell peppers, red onion and black olives sauteed in olive oil and garlic for a bit, then we would ladle marinara into the pan and simmer it some more before adding the pasta.

Jul 20, 2014
Atomic76 in Home Cooking