greygarious's Profile

Title Last Reply

Alert: artificial sweeteners

The Israeli study on this topic was widely reported on TV news in the last couple of days. Coverage always ended with the caveat that this is preliminary research and more study is needed. Don't ignore the word, "MAY".

about 3 hours ago
greygarious in General Topics

Private message feature?

People who are willing to correspond off-site put their contact info on their profiles. I see that you have not done that thusfar.

This has been discussed many times, with the honchos always declining to facilitate PMs.

about 4 hours ago
greygarious in Site Talk

frying new potatos

No to brining them, which would add even more moisture. You could salt them and let them sit for a few minutes to draw out some of the water before rinsing, patting them dry and frying them. Too long and they'll discolor. The local farmstand owner tells me potatoes should be stored for a week or more before using. I'm sure that dehydrates them a bit but they still have lots of flavor.

about 4 hours ago
greygarious in Home Cooking

Soup inspiration- soupspiration?

Curried butternut squash and apple, with cream added at the end.
It's supposed to be made with chicken broth but vegetable broth would do.

Superior Touch Better than Bouillon makes a mushroom base that provides a lot of umami when used instead of beef broth. I'd use it for vegetable soup, and maybe add good meatless meatballs, like the ones at Trader Joe's. Add at the end and just heat them through - simmering would disintegrate them.

about 5 hours ago
greygarious in Home Cooking

Issue roasting chicken thighs on foil lined baking sheet?

I never use foil, since I want the pan juices and fond, and the foil tears too easily. Just nuke a couple of ounces of water, broth, or wine until boiling or nearly. Pour it onto the sheet pan, slosh it around with a rubber scraper to dissolve the fond, and pour the liquid off when it cools a bit. The pan will be almost clean, easy to wash off in the dishpan. Let the fat rise, skim, use the rest for a sauce, or save as is to add to the pot when making stock/soup.

about 5 hours ago
greygarious in Home Cooking
1

Favorite easy, healthy, seafood dished

Halibut is firm, so perfect for this. It's published version is with cod but I've used hake and scallops, both with great results. I envy you your treasure. It's one of my favorites, and rather expensive.

about 5 hours ago
greygarious in Home Cooking

Favorite easy, healthy, seafood dished

Nobu's miso ginger marinade for any firm fish, which is then broiled. For two servings, 2T mirin 2T yellow miso, 2t white sugar, 1t ginger juice. Marinate the fish fillets/steaks for 8 hrs to 2 days. Broil (without turning)until top is browned and crispy. The easiest way to juice the ginger is to freeze, then thaw it, finely chop, and squeeze. It takes just a few minutes to assemble the marinade (I found both the miso and mirin in a major chain supermarket) in a baggie, put the fish in, seal it up, and refrigerate. Then the next day, preheat the broiler and have the oven rack about 5-6" from the element. Oil the rack of the broiler pan before placing the fish on it, and scrape off any ginger solids before broiling. I pour the marinade into the bottom of the pan to heat and reduce it while the fish is cooking, and then drizzle it over the fish and accompanying starchy side.

about 9 hours ago
greygarious in Home Cooking

Thoughts on substituting dry sherry for shaoxing rice wine?

Recipes I've read have said they are interchangeable and on Simply Ming, Tsai often says the same. Nobody mentions a different ratio. I think your problem was not cooking long enough, or hot enough, to evaporate the alcohol. The lesson to be learned is to taste before considering the dish finished, and keep the heat on it until it no longer tastes boozy. Lest anyone leap in to pick every nit, it is true that not all of the alcohol cooks away but the point is that you should not be noticing it.

about 9 hours ago
greygarious in Home Cooking

ISO SweeTango apples

Two years later, I've finally come upon SweeTango apples, at Hannaford. I much prefer them to Honeycrisp. Both are very crisp and very juicy but to me, the flavor of the Honeycrisp is too perfumey. The SweeTango tastes like that rarest of things, a really good Red Delicious apple. You probably have to be on Social Security, and have a very good memory, to know what I mean by that.

about 14 hours ago
greygarious in Greater Boston Area

Issue roasting chicken thighs on foil lined baking sheet?

The recipe scared me at first but I did it and it works - it's the one where you bake the chicken and vegetables together on one sheet pan. The chicken is skin-side up, and not turned. Great, crisp skin results.

about 15 hours ago
greygarious in Home Cooking

Gene's Chinese Flatbread Cafe has opened in Woburn today!

That's the one thing on the menu that I don't care for. It's more soup than stew in consistency, and bland. Since the #4, which I love, reaches the limit of my chili heat tolerance, I wasn't bold enough to spice up the rather watery broth.

about 15 hours ago
greygarious in Greater Boston Area

Recipes Using Prepared Caramel Sauce

You can drizzle it over regular pumpkin pie, apple pie, rice pudding, custard, pound cake, apple slices, baked apples, etc.
Why not give some of the jars to other friends, family, and/or coworkers?

1 day ago
greygarious in Home Cooking

Issue roasting chicken thighs on foil lined baking sheet?

Not long enough, unless the thighs were very small. I use a Cook's Country recipe, which calls for 45 minutes at 475F. The general recommendation is to cook breasts to 165F, but dark meat (drumsticks, thighs, wings) to 180F. The foil should not have had any bearing on the rate of cooking.

I certainly hope that by "discard" you meant scrapping the menu and eating something else, and not throwing out the meat. When animals are killed so that we can eat them, we should respect that and not waste it.

The Chew---a few years later.

I'd dump it into a colander, pick out the poblanos,raisins, and nuts, rinse it under the spray nozzle, let it drip, then spread it over several layers of paper towel to get rid of as much water as possible. Taste it. Maybe you'll think it will work as a casserole (rice, veggies, bechamel or mornay sauce). Or add mayo and celery and see if you can turn it into an acceptable chicken salad.

Gene's Chinese Flatbread Cafe has opened in Woburn today!

My favorite is to ask for the #9 lamb on the #4 noodles. I think they charged me the price for the #9, which was fine with me.

Consumer Reports Investigates Exploding Pyrex

It's possible that first-time poster Steph Warfel is affiliated with Simax. But I'm pretty sure that one one of the several Pyrex threads on CH, there were posts about Anchor-Hocking pieces failing.

1 day ago
greygarious in Cookware

Gene's Chinese Flatbread Cafe has opened in Woburn today!

Something new to try! Thanks. These dishes don't sound as though they'd be cold. I wonder if they were on the whiteboard just for convenience. I haven't been since they moved to Woburn but this gives me added incentive.

Easy hard boiled egg peeling tecnique.

Another thing I like about steaming - I do 3-5 eggs at a time, most often - is that I'll fill the extra space in the steamer basket with potato or other vegetable and make more efficient use of the BTUs that way. When I used the steep-in-boiled-water method, I'd simultaneously do pasta since I steep that, too.

1 day ago
greygarious in Home Cooking

Easy hard boiled egg peeling tecnique.

For a long time, I had trouble with Pepin's method of pricking the large end of the egg with a thumbtack before cooking - he has you put the eggs into boiling water, cover, turn off the heat, and let sit for 11-12 min. I didn't pay close enough attention and thought he was starting in cold water, then bringing it to a boil, and my eggs ALWAYS cracked and leaked. Every single egg, every time I made them. Once I realized he was putting cold eggs into boiling water, I held my breath, tinking for sure they'd split and leak. But they didn't. Ever. I assume the pricking compromises the shell integrity enough to allow cracks to spread as the cold water heats up but that the coagulation happens so fast in boiling water that no leaking occurs.

Pepin's method yields a majority of eggs that peel easily but steaming is even more reliable, IME.

1 day ago
greygarious in Home Cooking

The Awful Reign of the Red Delicious

I don't know where you got that idea, but the published history of how it was discovered contradicts your claim, as does what a local grower told me a few years ago, and my own experience of keeping them in the fridge for months, without spoilage.

Easy hard boiled egg peeling tecnique.

I can state unequivocally that cracking is NOT an essential part of that equation. Very cold water shocking is enough. I steam several eggs at a time but since I eat them over the course of a week, I want them refrigerated in intact shells. They spoil too fast otherwise. I usually prick the larger end with a thumbtack before cooking, which relieves pressure if there's an air pocket inside an older egg, but that's not enough for water to enter. As long as the eggs are steamed and shocked, they peel easily - even fresh ones.

1 day ago
greygarious in Home Cooking

Consumer Reports Investigates Exploding Pyrex

As I've often posted, use a metal baking sheet under the Pyrex dish from filling it through taking it out of the oven and letting it rest before serving. Other than that, putting it on a dry, folded towel or cloth potholder is, in my experience, the safest.

1 day ago
greygarious in Cookware

I want to make "wet" macaroni & cheese

This would not be to my liking (WAY too much salt), but anyone who DOES want to follow your recipe can't do it without knowing both the volume of the pot (and how much water is in it) and its diameter, and the number of ounces in the can of tomatoes.

Sep 16, 2014
greygarious in Home Cooking

Power Outage - FRidge/Freezer - what to keep ...if anything

That sounds messier and more space-consuming than the "ice cube canary" mentioned upthread. If the ice block melts you've got to either mop the inside of the freezer, or if it's refrozen, chip away at ice-bound containers of food.

Sep 16, 2014
greygarious in General Topics

Hello, I am looking for some recommendations for some store bought marinades,sauces, and pre mixed seasonings for chicken.

I much prefer Mr. Yoshida's Teriyaki Cooking Sauce and Marinade (2qt bottle at Costco) to other teriyakis I've tried. It is thicker and includes pineapple juice.

Trader Joe's 21-Seasoning Salute is salt-free and fantastic. I minimize salt use, and with this stuff, everything tastes triffic. It contains: Onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil.

buttermilk cheese biscuit dough discolored

I agree - I've had that happen and still used the dough without ill effects.

Sep 16, 2014
greygarious in Home Cooking

Consumer Reports Investigates Exploding Pyrex

Does that leave any safe uses AT ALL, other than as a fruit bowl? That's over-the-top caveatting, IMO. I'm not aware of ever hearing cautions about using Pyrex in the microwave, and do it all the time: measuring cup to boil water for instant foods, tea, etc.

I like the way glass performs in microwaving and baking, so I continue to use it. Matter of fact, I just bought an eBay lot consisting of three vintage, used, 2-cup FireKing bowls with glass lids, and one lidless FireKing 1-cup bowl. I handle glass with care, hand-wash it, do not cut foods still in the glass, and have a metal baking sheet under it while filling, baking, and cooling. If and when one of my current pieces fails, I'll let you know.

Sep 16, 2014
greygarious in Cookware

Power Outage - FRidge/Freezer - what to keep ...if anything

You may have given the impression that you would not refreeze already-cooked food that has thawed. That's not necessary. It's perfectly safe to refreeze thawed cooked meat, soups, casseroles, etc. You may lose a little bit in flavor and texture but there is certainly no danger as long as it has not spent more than a few hours warmer than 40F.

Sep 16, 2014
greygarious in General Topics

Easy hard boiled egg peeling tecnique.

I've had fresh eggs which were hardcooked (either in simmering water or steeped in boiling water that's then taken off-heat) then gone straight into icy water, stick badly but have never had a problem when they are steamed before an icy bath. I agree that steaming is key but not that cold water makes peeling easy regardless of cooking method.

Sep 16, 2014
greygarious in Home Cooking
1

Power Outage - FRidge/Freezer - what to keep ...if anything

I agree. I did not open either door after the freak Halloween snow a few years ago created a 104-hr outage. The freezer compartment was quite full at the time, and I was home when the power returned. The daytime temps during the outage were 55-65F. I lost nothing but some cream that was on its last legs before the outage.

For future reference: Put an ice cube in each of two small GLASS jars, preferably with metal lids. (This is because plastic is gas-permeable to one degree or another and you'd lose ice to evaporation.) Put one jar at the back of the freezer and the other in the front, or in the door. That way, if you have an outage and are not home when the power returns, you will know if the interior of your now re-frozen freezer got above 32F, and you'll have a vague idea for how long, based on how much (if any) of the ice has remained in cube shape.