Robin Joy's Profile

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Dripless Bottles for Pouring Oil..?

Plus one on this. I think the little flap is very important to minimise air circulation.

about 9 hours ago
Robin Joy in Cookware

Kitchen towels - am I just being OCD about this?

I dry my dishes in my underwear. Sometimes.

Kitchen towels - am I just being OCD about this?

I wouldn't dream of risking contamination of my kitchen towels from clothing in the same laundry load.

1 day ago
Robin Joy in Cookware
1

Bones for chicken stock

I was just about to suggest the exact same whole chicken (plus stock veggies) gambit, returning the bones etc. to the half made stock. Glad I took time to skim through the posts! Anyway, plus one on that.

Feb 23, 2015
Robin Joy in General Topics

Share your favorite YouTube cooking videos

"cat recipe"?

I've always had my suspicions.

Feb 19, 2015
Robin Joy in Home Cooking

Help doctoring "crab casserole" leftovers

Most suggestions seem to involve reheating. Is that a good idea with shellfish?

Feb 18, 2015
Robin Joy in Home Cooking

Share your favorite YouTube cooking videos

Wrong, wrong, wrong! Do people in this day & age really know so little about handling raw meat?

https://www.youtube.com/watch?v=XK2XI...

A favourite for a skewed reason, but still a favourite!

Feb 18, 2015
Robin Joy in Home Cooking

Does anyone pour wine with decanter?

Blender works a treat for Taylor's '77. Gets rid of all those annoying crunchy bits.

Feb 16, 2015
Robin Joy in Wine

Does anyone pour wine with decanter?

For everyday glugging I tend to use equipment that many will have at hand. Pour the wine into a jug and then back into the bottle through a funnel.

We actually do this at all our tastings, to avoid coping with dozens of decanters. The fun bit is that for blind tastings I can pour a Burgundy back into a Claret shaped bottle, just to cause a little mischief!

Feb 16, 2015
Robin Joy in Wine

Does anyone pour wine with decanter?

Also it's not magic. There's a perfectly acceptable scientific explanation.

Feb 16, 2015
Robin Joy in Wine

When did noodles become pasta?

Noodle can have other meanings too:

noodle – Noodle meaning “simpleton” is probably unrelated to noodle meaning “pasta.” Noodle meaning “stupid person” was in use as early as 1753. The word noodle to denote the edible substance is first attested in English in 1779. (thank you dailywritingtips.com)

Sometimes handy in the crossword!

Feb 15, 2015
Robin Joy in General Topics

How do you keep your cut veggies fresh?

Apologies if I'm missing something, but why not just cut them when you need them? Doesn't take much time.

Feb 14, 2015
Robin Joy in General Topics
1

Confused about cayenne pepper, chili powder and paprika

Put me down for an ounce.

Feb 13, 2015
Robin Joy in General Topics
1

Scrambled eggs with ketchup - how strange/common is this?

Oh I don't mean to "yuk another Hound's yum" as I recently saw it put! Just my view.

I don't think I've ever seen tomatoes used in Chinese cooking. What should I be trying?

Feb 10, 2015
Robin Joy in General Topics

Scrambled eggs with ketchup - how strange/common is this?

Egg and tomato together? That's just not right.

Same goes for a glass of wine with a savoury egg dish.

Feb 10, 2015
Robin Joy in General Topics

Probe thermometer not as foolproof as I thought. Huge temp variations.

Probing steaks will never be as informative as probing a roast, but you seem to be getting some pretty wild results. How about winding a bit of sticky tape around the probe as a depth gague? That would help ensure consistancy. Steaks will of course vary from 400(?) at the surface to maybe 120 at the centre less than an inch away, so the temperature gradient will be steep and a 1/4 inch variation in probe depth will have a significant effect.

FWIW I assess my probe's accuracy with a pan of boiling water and a cup of well iced water.

Has anybody ever used the "flavor wave" oven?

Well you could put a lidded pot containing rice, hot water and salt into the cooker and, yes, you would eventually end up with cooked rice. Pretty pointless exercise IMO.

Be aware that they take up quite a lot of space, including height if you have a hinged lid model (which can be a little unstable with the lid up and the bowl removed). Also getting hot food out of a very hot deep bowl is tricky.

However, they cook well and I've had two, but gave them away and now have a toaster oven which suits me much better.

Feb 07, 2015
Robin Joy in Cookware

Trip to London with 12 year old son

River cruises are convenient for St. James's and usually get good write-ups. Some of them feed you:

http://www.bateauxlondon.com/cruises/...

Feb 07, 2015
Robin Joy in U.K./Ireland

Savory Dish Containing Chocolate?

Feb 05, 2015
Robin Joy in Home Cooking

Pros and cons of glass vs. ceramic baking dish

I'm sure you are right, but many, many restaurants and home cooks use aluminium cookware over naked flame without issues.

Feb 01, 2015
Robin Joy in Cookware

Pros and cons of glass vs. ceramic baking dish

Apologies that this isn't really an answer to your question, but I've rather abandoned both glass and ceramic for baking. Now I use these:

http://www.nisbets.co.uk/Vogue-Alumin...

Fine on a flame, and never had one shatter yet.

Feb 01, 2015
Robin Joy in Cookware

HELP! Is this safe ?

I too make larger batches of dressing, with white wine vinegar that's had a few cloves of garlic (and some tarragon) sitting in the bottle for 2+ weeks. As one bottle comes to the end I make up a fresh bottle. Plenty of garlic & herb flavours and I'm sure the garlic is safe in the vinegar.

Maybe balsamic is not acidic enough to safely keep garlic in though? Anyone know?

Feb 01, 2015
Robin Joy in Home Cooking

Cleaning burned LeCreuset

Red cabbage? Like this?!:

http://chowhound.chow.com/topics/8946...

Jan 27, 2015
Robin Joy in Cookware

(London) ISO clubby bar

The bar at the Stafford Hotel. Very close to Dukes Hotel:

http://www.thestaffordlondon.com/Engl...

Jan 26, 2015
Robin Joy in U.K./Ireland

how long would it take to make a medium rare salmon fillet in your oven?

Wise words PSRaT. However, I've been lucky that this works just fine in my toaster oven at full throttle, and I've cooked salmon like this many times, using a digital timer. The slightly rare centre strikes me as what the OP meant by "medium rare". Also I really like the faintly browned edges, and find salmon cooked longer at lower temperatures (or poached) can be a little insipid.

The upper heating elements in my TO are exposed, which probably adds a bit of a broiler effect.

As others have said, a couple of trial runs would be sensible, as would lining the tray with non-stick foil.

Jan 24, 2015
Robin Joy in Home Cooking

how long would it take to make a medium rare salmon fillet in your oven?

7 minutes at 450 for oiled, seasoned, individually sized, room temperature fillets on a preheated oven tray, although I've never cooked more than eight at once.

A whole side may well take a minute or two longer, but I prefer to portion up the fish first. Makes serving easier.

Jan 24, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

To both SCG and kosh, I'm in the UK where pheasant hunting is a managed activity providing many farmers with a much needed extra income stream. Young birds are released into the wild in the spring, retained on the property by feeding & pest control, and shooting days are organised by the landowner in the Oct-Jan season. Places on these days are sold off (expensive!), typically to a team of 8 "guns", who might shoot 150 birds between them. These are retained and sold off by the landowner and mainly find their way into local butcher shops. I pay about $5-$7 per oven ready bird.

The economics are complicated, but there's an old expression: "Up gets $50, bang goes 50 cents, down comes $5."

Jan 23, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

Can't compress!

Jan 23, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

I got the exact same question from a non foodie friend recently, which prompted me to make the dish and take some photos to help them. I've just found the photos.

Jan 23, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

This works well. You'll need a cooktop safe and ovenproof pot with a lid, large enough to hold both birds, i.e a dutch oven (I'm assuming the pheasants are ready to cook).

Heat the oven to 375.

Brown the seasoned (only salt & pepper) birds all over in a little oil in your cookpot. Remove and next add some chopped bacon to the pot. After a couple of minutes add chopped onion & carrots plus any other veg you have like turnips or celery. Sliced fennel works brilliantly. Stir this lot around for about 5 minutes until lightly colored. Nestle birds breast down in the veggie mix,add a bayleaf if you have one, and splash over a cup or so of white wine, stock, broth, or even just water and bring up to a simmer. A shot of vermouth would not go amiss. Put on the lid and place the pot in the oven for 90 minutes.

Remove the birds, and whilst carving reduce the veggie sauce mix a bit over a medium flame. Finish the sauce with a good splash of heavy cream (1/4 to 1/2 a cup, depending on how much you like cream)

Serve a sliced breast and a leg per person, with a couple of spoonfuls of sauce, potatoes of your choice (not dauphinoise though, I think)and a green vegetable. Steamed Savoy cabbage works well.

Sorry if this is a bit vague, but it's that kind of dish. Enjoy!

Jan 23, 2015
Robin Joy in Home Cooking
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