greygarious's Profile

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"Old school" people who fry in cast iron . . . .

On cooking shows, I've seen recommendations to heat the oil to 375 when 350 is the target temp, to help compensate for the initial temperature drop.

about 1 hour ago
greygarious in Home Cooking

ISO Fancy, elegant plated dessert

No need to. A slice of Tarte Tatin looks pretty on the serving plate, especially with a dollop of nutmeg-or-cinnamon-dusted whipped cream next to it.

about 6 hours ago
greygarious in Home Cooking
1

I don't like my crockpot

Try looking on the Cookware board if after reading here about the limitations of this style of cooking, you are still intent on getting a crockpot/slow cooker. You'll find more detailed info on the features of different models on that board.

about 7 hours ago
greygarious in Home Cooking

I don't like my crockpot

According to the ATK people, the low and high settings of a crockpot/slow cooker refer to how fast the SAME temperature is reached. Low is slowly, high is faster.

about 7 hours ago
greygarious in Home Cooking

Beef Brisket ideas

Whatever you decide, make it today, slice, and let it steep in its gravy in the refrigerator until tomorrow.

about 12 hours ago
greygarious in Home Cooking
1

Recipes Using Prepared Caramel Sauce

Similar principle to Bananas Foster. Which means if plantains are not available, sauteeing sliced banana, then stirring in some of the caramel, would be an easy copycat, with or without the booze. Not savory, but good. Subbing pineapple, peaches, pears, plums, or apples are all dandy, too.

about 13 hours ago
greygarious in Home Cooking

Market Basket crispy chocolate chip cookies

I have never been to the Somerville MB but I shop at several MBs in my area. At each, these cookies are in the in-store bakery department, on the free-standing tables there. They are stacked in clear cellophane bags, with a ribbon tie. The only "brand" on the label is "The Bakery".

about 13 hours ago
greygarious in Greater Boston Area

Market Basket crispy chocolate chip cookies

Just recently I tried the Walnut Praline version, which is my new favorite. Not sure if they are new or I just never noticed them before.

about 24 hours ago
greygarious in Greater Boston Area

Savory Use for Rice Krispies?

There are lots of online versions of a cheese "biscuit" recipe. The parentheses are because it is more of a thick, crunchy cracker than a typical biscuit. But makes a good nibble, or soup accompanimant. e.g.: http://www.food.com/recipe/cheese-waf...

1 day ago
greygarious in Home Cooking

Issue roasting chicken thighs on foil lined baking sheet?

As I read about thighs in pyrex, I instinctively gasped as though the red wine was about to hit the white linen, then sighed in relief when I got to the rice part. Seriously, it's asking for trouble to cook in pyrex if some parts of the bottom are exposed. That's asking for it to shatter. The rice and vegetables made for even heating. There's a reason why there aren't pyrex sheet pans.

1 day ago
greygarious in Home Cooking

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".

Sep 18, 2014
greygarious in Food Media & News

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.

Sep 18, 2014
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.

Sep 18, 2014
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.

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.

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.

Sep 18, 2014
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.

Sep 18, 2014
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.

Sep 18, 2014
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.

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.

Sep 18, 2014
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.

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?

Sep 17, 2014
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.

Sep 17, 2014
greygarious in Food Media & News

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.

Sep 17, 2014
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.

Sep 17, 2014
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.

Sep 17, 2014
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.

Sep 17, 2014
greygarious in Food Media & News