sirregular's Profile
7.5 lbs of baking chocolate
If you're looking to ruin any hope of obtaining your new year's resolution goals, I found just what the doctor ordered:
7 1/2 LBS of Baking Chocolate for $11.37 http://tr.im/bkchoco
I saw this on another forum and thought you guys might like to know about it. Hope to help someone make about 50 batches of chocolate chip cookies. Maybe we'll get a whole section of Mole How-Tos!
Fagor Induction Burner
This is only $159 at Amazon with free shipping:
http://www.amazon.com/gp/product/B0015R6P8S?ie=UTF8&tag=epicforu-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0015R6P8S
Is $3.99 a good price for a Cuisinart 8" Stainless skillet?
Well, I ordered some.
It's Amazon.com so I couldn't imagine how they'd be any worse quality than if I went straight to Cuisinart's factory and bought them.
Best Way to Clean My Stainless Steel Cookware
I use Easy Off Oven Spray for my stainless, to get all of that burnt oil gunk out of them.
Step 1: Take a deep breath.
Step 2: Hold it.
Step 3: Spray the crap out of the pan, for about 10 seconds.
Step 4: Put the can down and leave the room
Step 5: Breathe.
After that, I let them soak in the Easy Off for 3-4 hours, then it all comes off with a scrubby sponge. After that, it goes right into the dishwasher to make sure all of the caustic Easy Off is gone.
It might be nasty, but my pans look fantastic!
Something that works better than "Magic Eraser" is to pour in some vegetable oil and sea salt. The oil will mix with and loosen up the burnt-on gunk and the salt is a mild abrasive.
All-Clad Panini Set w/ Lid for $49.99 Shipped
The only thing I think of when I think Benny & Joon is walking 500 miles...
All-Clad Panini Set w/ Lid for $49.99 Shipped
I'd bet a George Foreman would work as well...but would be equally as attractive as those cast iron pans hanging out in the kitchen!
All-Clad Panini Set w/ Lid for $49.99 Shipped
While I'm on my cheap pans kick, I saw this one, too:
http://yourdailydeal.blogspot.com/2009/01/all-clad-panini-set-with-lid-4999-free.html
It's not the stainless steel stuff we're used to from them, it's anodized kind of like the Caphalon lines, but it's still pretty cheap if you're an All-Clad person.
I have a nice set of All-Clad stainless pots that I got as a gift a few years back, and I absolutely love them, but I'm not sure what I think of anodized aluminum quite yet.
Is $3.99 a good price for a Cuisinart 8" Stainless skillet?
Thanks, there are a few other pans on there that are on sale, and I plan on grabbing a few if they're good, so if I order more than $25 it's free shipping.
Is $3.99 a good price for a Cuisinart 8" Stainless skillet?
Amazon has a 8" Cuisinart 8" stainless steel skillet for $3.99 and I was wondering if anyone else had one of these, and if $3.99 is a good deal. It sounds like it, but any amount of money spent on a crap pan is a waste.
Credit where it's due, here's where I saw the deal:
http://yourdailydeal.blogspot.com/2009/01/cuisinart-chefs-classic-8-fry-pans-749.html
Please let me know if anyone has this pan and if it's worth it because I'm thinking about getting a few as gifts.
Thanks in advance!
Really good cake in KC???
I happen to be a big fan of the flourless chocolate torte at Pangea, if you can consider that a 'cake.' Unfortunately, it ranges from "absolutely amazing" to "this was probably good two weeks ago when it was first made, but currently I am eating a chocolate-flavored brick."
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Seafood Markets in Kansas City
I am often looking to purchase good seafood in Kansas City, but more often than not, I'm stuck with Whole Foods Market, who invariably thaws out frozen fish and leaves it sit all day, then charges a 200% mark-up, calling it "fresh", or braving the stench of the "Seafood Counter" at any of the chain grocery stores.
Other than the Asian marketplaces, where the origin, health, and containing facilities are of question, are there any good places in KC to buy something other than Catfish, Cod, Tilapia, and the occasional Orange Roughy? Frozen is fine...in fact, it's better than fine, since the fish had darned-well better have been frozen for its trip to Kansas City in the first place, and I'm perfectly capable of thawing it at my leisure.
I'd like to find some Patagonian Toothfish (Chilean Sea Bass), or some Grey Mullet, but the closest thing I've found to Grey Mullet in KC happens to be perched atop Jack Harry's head.
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Sweet corn cake from Jiffy mix?
Ah yes, the only dignified use for creamed corn!
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Blind test of Hoppy Beers
In my earlier drinking days, I got a bit burned out on over-hopped IPAs, but I've found that Boulevard's Pale Ale is surprisingly drinkable. I like IPAs to finish with a nice bite, where the hops were introduced near the end of the wort boil, rather than horribly bitter like a good portion of them invariably are. Do any of the beers you mentioned fit the bill?
Thanks for the rundown, I'm always on the look out for new beers. A guy posted a review of Hoegaarden in the 'wooly imbibe' section of my site a while back, and although I hadn't tried it before, it's now one of my favorites. I'd love to find another beer that would have a bit of contrast from a belgian white.
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Pressure Cooker Recipes
A pressure cooker is an invaluable resource for making same-day stock. If I'm making a large batch of curry in the evening, I start out with some of the wing tips I've saved in the freezer in a pressure cooker with carrots and onions. In a short while, you'll have a very, very tasty chicken stock!
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Can this meatloaf be saved?
If we're doing meatloaf, why not drop back into the late 70s, early 80s craze and make a vodka sauce to pour over it? It should pair well with the cocktails that were served during the loaf's conception!
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Favorite English muffin?
Thomas English Muffins, but I'm far from a purist as far as English Muffins go... Sometimes, I'll substitute crumpets for muffins when I'm making Eggs Benedict with Duck or Goose Eggs. At least I make the hollandaise out of the same kind of yolks, though...so we have continuity!
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Restaurants Closing
There used to be a Hops in Independence, MO that had the absolute best Cheddar Ale soup, but it's been closed down for quite a few years. I think that other, larger Microbrewery chains have taken over (see: Granite City) and people tend to flock to whatever is new. Rock Bottom Brewery comes to mind... When it used to be open, you could call and make reservations, and they would cheerily greet you, "Hello, you've hit Rock Bottom!" Those were the days...
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Some new rice: Longlife and 5 grain.
Many high-fiber food items will lower cholesterol, which is why Cheerios is championed as doing such. Plain ol' rice will likely perform similarly, unless they're lacing their "rice-like-product" with Lipitor.
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question about fresh eggs
Agreed, don't waste those wonderful fresh eggs on baking... I make this at least once a week, often more, and with farm fresh eggs that have those deep, deep yellow, almost orange yolks, it's absolutely divine.
Scrambled Eggs ala Gordon Ramsay: http://youtube.com/watch?v=C1SM73Qi1BQ
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Glass kettle vs. Zojirushi for tea?
Spot on. I have a similar unit (CV-DSC40) and I wouldn't give it up for anything. Sure, it's relatively specialized, but for tea and coffee made in a French Press, it's indispensable. For some reason, that doesn't seem like the right word to use, for something that dispenses... Ah, well.
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Le Creuset Stoneware 5.3 Qt Oval Covered - $56
It fluctuates, because I've seen it at $85 before, from this exactly link. Glad to see it's back down to $54.99!
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Help! My jelly isn't setting up...?
I've played that game many, many times... Sometimes, you even want to recreate that "mistake." I'm sure there's not much you can do about it now, since Christmas has long since passed, but I liked the answer above me.
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Is the Keurig supposed to be THIS loud?
Drop $20 on a French Press, $50 on a Cuisinart Burr Grinder, $12 on a pound of locally-roasted beans, and never look back. You'll get the highest quality extraction possible from the beans, and you might find that you enjoy straight black coffee... Even if you don't, you'll have an excellent product in which to add the flavors you enjoy.
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French Cooks versus Santoko knives
I've never had much use for a Santoku, because my Wusthof Classic 8" Cook's Knife doesn't have any issues.... It dices, it slices, it even out-santokus the santoku! I guess.
Santoku blades are generally thinner than Cooks Knives, and that may lead to less vegetable stickage...but with proper technique, that shouldn't be a problem with a Cook's Knife either. I'll never have a need to purchase another Santoku, as I gave my first one away out of lack of need for it.
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Room 39 Kansas City
That's disappointing to hear, especially since things have gone downhill, restaurant-wise lately on 39th street. I really hope they can sort things out, because there is a distinct lack of really, really good fine dining restaurants downtown, and a limited selection is definitely not a good thing.
I try to keep a close eye on what's going on in the "Food World" in Kansas City, and compile a weekly list of "Goings On" in the "Kansas City Food, News, and Foodie News" section of my blog, and after seeing The Kansas City Star (Laurin Chapin) review yet another Bo Lings, reviews of supposed "nice" restaurants like Room 39 that go like this are even that much more disheartening.
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How do you determine a jalapeño's heat?
You can thank Texas A&M for their "Mild Jalapeno", and read all about it at http://en.wikipedia.org/wiki/TAM_Mild_Jalape%C3%B1o It's disease resistant, grows larger and faster, and has very little heat.
My tip is to buy one serrano for every jalapeno that you buy. Mix them together, and you'll be sure to get plenty of heat..
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What is your favorite cheese splurge?
Without a doubt, this wonderfully salty Stilton that we get from The Better Cheddar in Kansas City. It's cold smoked with hazelnut shells, and the taste is out of this world...
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Yeast : Rapid Rising vs. Regular (for Focaccia)
It'll be fine... You'll get a higher initial rise with rapid rise yeast, and you'll want to cut your secondary rise time in half after you punch it down, but it shouldn't give you any problems, so long as it stays within the confines of the bread machine... :)
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Talapia fillets
The best way I've found for cooking tilapia is to do it en pappiote with a splash of white wine, leeks, garlic, fresh dill, and a couple slices of lemon. It's extremely simple, goes into a 350F oven for a half hour, and you have a beautiful presentation and a nicely flavored fish.
You'd obviously go for a slightly acidic wine, and drink the same wine with your meal...hard to get a better pairing than that. :)
I like to serve mine with a toasted pine nut and wild mushroom whole wheat couscous.
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M&M's by color
You might try the Basic Brown Bear Factory... I've heard they sell them there.
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