greygarious's Profile

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PERDUE OVEN READY Whole Seasoned Roaster

There's a lot of salt and garlic, and probably MSG. I haven't bought one in years but the time I did (they were a manager's special), I liked the result. Since then, I've given up on buying plain Perdue roasters. I don't use much salt in my scratch cooking, and find that when I roast a plain Perdue that I haven't rubbed or brined, even if I've stuffed it (I always do), the meat is almost as devoid of flavor as tofu. A tip I learned LONG ago is to rub mayo on the skin of a chicken before roasting it, rather than butter or oil. Stays put pretty well, adds flavor, and it's easy to see and cover any spots you've missed.

about 10 hours ago
greygarious in Home Cooking

Bumping up old threads

The cheese board is a fairly recent addition and is not broadly used, so you might find more pertinent threads if you add the Home Cooking and General Topics boards to your search parameters. The mods have not shown much interest in moving threads about cheese from the latter boards to the cheese board, although you'd think, since it was their decision to add boards like cheese, special diets, bbq, etc., they'd want traffic to go there.

Whether you append your question to a pre-existing thread or start a new one is up to you. When the topic is one that is not time-sensitive, my preference is to resurrect the old thread, so prior contributors'
contributions get read again by new eyes. I don't think it's particularly fair to expect someone who has answered a question before (often more than once) to type it out again for the most recent asker. On some boards, like Home Cooking, the info doesn't lose relevance. On regional board restaurant discussions, the lay of the land changes over time and no one reasonably begrudges a new thread about particular restaurants when their staff, menu, and/or quality can change in a thrice.

about 10 hours ago
greygarious in Site Talk
1

Disputing Kitchen Wisdom - Giving up the ghost

Yes, start in cold water/liquid, turn on the burner,

about 12 hours ago
greygarious in General Topics

FM&N pointer - Pepin live chat 10/24/14

about 22 hours ago
greygarious in Home Cooking

Fireside Google Chat with Chef Jacques P├ępin 10/24/2014

Looking forward to this "master chat".

about 22 hours ago
greygarious in Food Media & News
1

Disputing Kitchen Wisdom - Giving up the ghost

Claus Meyer says (on New Scandinavian Cooking) that for stockmaking, where the goal is to extract flavor from the meat, the meat is put into in cold water/liquid. If the idea is to retain the flavor in the meat (in wet-heat cooking), put it into hot water/liquid.

about 23 hours ago
greygarious in General Topics

Bumping up old threads

Locked threads still come up in searches and can be read, but there can be no further posting to a locked thread.

about 24 hours ago
greygarious in Site Talk

has my apple cake gone bad??

Regardless of the size of your freezer, it helps to get some plastic or metal baskets (plastic shoeboxes will work) and dedicate them for categories of food. For example: one for frozen vegetables, one for soupmaking elements, one for baked goods....

1 day ago
greygarious in Home Cooking

Is there anywhere I can order fish heads and fish bones for making fish stock from fishermen or stores, restaurants, etc. . that sell fish. I live in Missouri with no access to fresh fish that I know of.

This is a question for your local fishmongers and supermarkets, not for a worldwide website.

has my apple cake gone bad??

Count yourself lucky that there's no mold, and refrigerate it now, as you should have last weekend. You should probably wrap and freeze what you won't consume before Saturday.

1 day ago
greygarious in Home Cooking

Halloween Bake Sale

If nothing in this thread appeals to you, there are many other bake sale threads on Chowhound. Here are the links: http://www.chow.com/search?q=%22bake+...

2 days ago
greygarious in Home Cooking

Dinner Party for a Beginner?

That does look good. Thanks, I've bookmarked it. Looks easy enough to halve to a more practical amount for most families.

2 days ago
greygarious in Home Cooking

Dinner Party for a Beginner?

Huh? Did you mean to reply to a particular post within this thread?

2 days ago
greygarious in Home Cooking

Dinner Party for a Beginner?

Have you actually made/tasted the CI version? I have not, but it seems to me overly complicated, and like the skin would have no possibility of remaining crisp. After partial browning, it finishes cooking under a layer of paste. That would be a good way to go if you wre using skinless pieces, but with skin on, no thanks! Just cut the sugar in the original, make sure the skin gets direct heat, and you're all set.

2 days ago
greygarious in Home Cooking

Finding Your Roots' chefs episode

In a previous season, Yo-Yo Ma's ancestry was also traced back to the first millennium, thanks to China's longstanding interest in maintaining genealogical records.

Bumping up old threads

If you aren't paying attention, that's on you. However, as the OP mentioned, a lot of these bumps are because of the related threads suggested on the right side of the page. Those appear without dates - something Chow COULD AND SHOULD include, so readers can see how old they are BEFORE clicking onto them!

Indoor water bath canning on a hot plate (induction or electric) vs. glass stovetop

She probably meant 8qt pot, which would be 16#.

Oct 21, 2014
greygarious in Home Cooking

Discontinued at Trader Joe's: July 2014-December 2014

Computer says "page not found"

Oct 21, 2014
greygarious in Chains

What happened to links?

The first time I encountered the "permalink" button, I didn't know what it meant or how to use it, either. But instead of expecting to be spoonfed the answers, I figured it out. Guess that's what happens when you grow up before the instant gratification era.

Oct 21, 2014
greygarious in Site Talk

Indoor water bath canning on a hot plate (induction or electric) vs. glass stovetop

I have never heard any of these concerns and have canned, from time to time, on the same Corning cooktop 1979-made Amana stove. As long it maintains a steady boil in whatever deep pot you are using, what possible difference does the heat source make?

Oct 21, 2014
greygarious in Home Cooking

Where to find/buy Crabapples?

Possible resource: www.neighborhoodfruit.com This site helps readers locate trees, which may be picked for free, on both private and public property.

10/21/14 WCVB Chronicle - Dessert road trip

I saw a promo for tonight's program about unusual local dining locations and other food-related topics. 7:30pm, Channel 5.

Dinner Party for a Beginner?

The concerns about trying a recipe for the first time may be overblown. It depends on the context of the meal. If it is for a boss, your significant other's judgmental family, or other people you need to impress, then go with what you know. But if it's a bunch of friends or co-workers at your level - people with whom you'd normally share a pizza or Chinese takeout - go ahead and expand your culinary horizons, with the understanding that if it turns out inedible (it'll probably be fine), you'll remain friends and enjoy the meal delivered by the local takeout place. As you become a more experienced cook, you'll develop the skill and confidence to entertain with dishes you've prepared for the first time.

Oct 21, 2014
greygarious in Home Cooking

QUICK!!! Pizza question

Why are you suggesting cornmeal when you already know, as evidenced in your post downthread, that the OP is out of both cornmeal and semolina?

Dinner Party for a Beginner?

Although I like sweet, there's way too much brown sugar in the CM recipe. You can cut it by at least half. It's easier to use bone-in pieces than to dismember a chicken (if you're a newbie) and I prefer to use all thighs. They cook evenly and since there's only skin on one side, there's no pale, rubbery underside. Buy a jar of alcaparrado (Latin foods section of supermarket) and you'll have the olives and capers all in one jar. I pat dry the marinated thighs. Then, using a pan that can go into the oven, I sear them skin side down until most of the fat has rendered. Then I flip them and proceed. The pan should be large enough to allow room between the pieces of chicken. The solids in the marinade should be off the chicken and IN the liquid, so they don't scorch. The skin won't be crisp, but it will be delicious - brown and not flabby/chewy.
Serve over rice, to absorb the delicious sauce, and accompany with a steamed green vegetable like green beans or broccolini.

Oct 20, 2014
greygarious in Home Cooking

Heritage Radio Network, food & culture content

America's Test Kitchen Radio, on NPR on Sunday at 3pm (in my area, anyway). Kimball is typically insufferable, but some of the experts interviewed are interesting. No measurements are given for the recipes presented, and good luck finding them online without paid membership to their website(s). Bridget Lancaster co-hosts, and Dan Souza is often the person presenting the recipe of the week.

Oct 20, 2014
greygarious in Food Media & News

What happened to links?

You click on the time of the post (in blue) and a copyable link will appear. Welcome to the "new, improved" Chowhound... ugh, talk about non-intuitive! I only know this because I read it on another thread; never would have found it on my own.

Oct 20, 2014
greygarious in Site Talk

Dinner Party for a Beginner?

Not that I am recommending deep-frying, but it's not generally a problem for a smoke alarm, unlike broiling, which will invariably trigger the alarm. As any toaster user knows, it's burning/charring that the smoke alarm senses.

I'd make two or three soups (include chili), buy good bread and butter, and have a soup buffet. It's a casual way to entertain, the soups can be made days in advance, and everyone likes it. You can also have a crudite tray (prep in advance or order from the deli section of your supermarket). Ice cream and cookies (baked or bought), or fruit crisp a la mode for dessert. Either keep the soup warm on the stove or borrow crockpots.

Peach pie scene in the movie Labor Day

I avoided it because of my intense dislike of Joyce Maynard, which formed as I heard her being interviewed about her career and her novel, upon which the film was based. She is spectacularly egotistical and self-absorbed, IMO. Given the slightest opportunity, she extolled her baking prowess.

Oct 19, 2014
greygarious in Food Media & News

Help: Absurdly Successful Boletus/Porcini Hunt!

Unless you have a generous amount of available freezer space, I would saute them first, since they shrink dramatically. When I find quick-sale markdowns on mushrooms, I make and freeze duxelles.

Oct 19, 2014
greygarious in Home Cooking