subal's Profile
used ground coffee
The local Starbucks gives it away in 5 lb bags.
Good acidized for flowers.
The best thing your school cafeteria served
Pittsburgh public schools, early 50's
Large trays of bread stuffing served with meat loaf or baked chicken.
IIRC lunch was $0.15 then!
Singapore Airport
Any recommendations for a decent resturant; some thing not 'fast food' ?
What did you have for breakfast today?
sesame seed bagel breakfast sausage sandwich & coffee.
Stove Top - How hot?
I was searing steaks in a cast iron skillet on the Induction cook top and wondered just how hot the cooking surface could get before failing?
Any one have any experience in a failed cook top - induction or any other?
Tricks you figured out in the kitchen and thought 'good one'!!!
When frying on our induction cook top, I spread news papers on the top and cook through it. When done, pitch the papers and have a grease free cook top.
need new stockpot--go for quality or price?
We have all clad, for induction, and I held off spending the BIG $$ for the A/C stock pot. The wife found an off brand disc bottom pot at Tuesday Morning for $69.00 and it works just fine! And from 10' away it looks like A/C!
In-N-Out Burger sucks (moved from L.A. board)
I believe the major problem with all fries is the oil that public resturants are now required to use.
It leaves them flat, limp and tasteless.
Can I eat this (bubbly pasta sauce)???
Your term also describes a cess pool.
No way would I touch that!
Pitch it!
Braciola; help on cooking
Bob96
Thanks for link.
Followed it to "Sicilian Cooking" and found just what I was looking for.
esco123 - I'm looking to put my own twist on this dish.
How do I remove boiled linseed oil from my new chopping block?
If you have some money invested it it, I'd find a wood worker and have 1/8" planned off of it.
Braciola; help on cooking
I am making Braciola using flank steaks and will be serving it with pasta.
As I do not want to over power the meat by simmering it in sauce, I plan on a hot sear followed by baking.
What time and baking temperature should I use?
Thanks!
Disposing of Coffee Grounds
Any one know what Starbucks does with their used grounds?
Great places to grab lunch/dinner on the road from LAX to Palm Springs on I-10
At that time of day on a Friday, you may be better off eating in the airport area and waiting out traffic. Maybe some one here will report on a open traffic time slot.,
COSTCO Pricing
I was told by a Costco employee that anything priced with the last digit being a "0" or "7" is considered a lost profit leader.
Can any one confirm this?
Types of animal meat you've tried
While diving in West Papua, we were invited to a native village for dinner.
Spit roasted fruit bat was the main dish.
Tasteless and chewy!
Rotisserie Chicken - want to make it at home - don't have rotisserie
Save the agony - go to Costco - $5.00
What's the best thing you personally can make with white sliced sandwich bread?
Go here: http://tinyurl.com/brf3so
Induction cookware SOS!
You will pay for the label, "Induction qualified"!
Get a small magnet and test the pull strength against the labeled pot. Now test other non-labeled, but cheaper pots and compare the magnetic pull. This is a relative way to access the amount of magnetic material in the pot. Buy accordingly. We have two sets for our induction: All Clad and some enameled cast iron. Both work equally well!
Questions For EXPERIENCED Induction Users...
We are on our second induction unit. The first was a GE, made by some one else, and it kept burning out power coils until GE gave us a new electric imbeded coil unit. Sold it after a year and now have second induction top. Several weeks ago I got a 14" flat bottom wok from the Wok Shop, S.F and it gets smoking hot on #9 of 1 - 12 settings. Could not get the high areas of sides seasoned, but I don't cook that far up the sides. Put a layer of news paper under wok while cooking to absorb grease splatters and to avoid scratching cook top when "flipping the contents'!
Poll -- do you have an electric, ceramic, gas or induction cooktop?
We are on our second induction unit.
The first one was a GE and a power unit died after 6-7 years. We had GE insurance and they could not get parts, so they replaced it with a GE Monogram glass top electric coil. It was slower, and the temperature response was a drag. I sold it after 6 months and got another 36", 5 burner induction unit. IT IS THE ONLY WAY TO COOK!
Most recently, see post on home cooking board , I used a 14" wok. Never needed high heat setting; more than enough power..
First Wok Cook on Induction
For my recent birthday, my wife gave me the 14" flat bottomed wok set from the "Wok Shop".
Yesterday, I seasoned it and cooked up some Jasmine rice that I refrigerated for todays initial cook.
I was concerned that our DIVA induction unit would not get the heat high enough, but after today, there are no worries"
The center coil is rated at 25,000 btus, but I'm not sure if that is a valid comparision to a 25k gas burner.
I followed instructions on rinsing the rice before cooking and used slightly less water to get a some what dry finished product.
The main coil I cooked on has increments from 1 to 12, with 12 being the highest setting. I found that the 10 setting provided adequate heat and only momenatrirly used the 12 setting when I dumped in the cold rice.
I used peanut oil and did not encounter any problems with sticking.
After cooking, I noticed the flat bottom had warped slightly, but still had no problem in magnetically coupling.
Best advice for a novice smoker?
Go here http://tvwbb.com/eve?s=98110183&cdra=Y
do a site search for 'brisket'
Site is the best for bbq & smoking info
Sexy food-What do you cook to woo someone?
When my present wife cooked her first meal for me it was spaghetti. After arriving at her apartment, I looked in the pot of home made sauce and stirred up some thing resembling a very pregnant golf ball.
"what is this?"
"why it's a garlic clove my dear!"
Soft Close Kitchen Cabinet Hinges
At $15/set and 10 sets in the cabinets, I expect consistency in the closure rates. As noted in my post some close with no damping at all. Just slam shut! Since I paid for a soft close I expect to get just that. My questioning is if others have had this kind of a problem with all soft closure hardware or is it limited to the "Salice" brand.
OK?
Soft Close Kitchen Cabinet Hinges
Just had kitchen rebuilt, due to R/O unit flooding when we were away.
H\We had soft close hinges put in custom cabinets and they are not uniform in closing rates. Some are molasas slow while others are almost slammers. No consistency even on same weight doors!
The brand name is "Salice".
Any one had experience with these or any other related comments?
Unsalted butter + salt ???
Why do some recipes call for unsalted butter and then later add salt?
What is the down side in these situations in using salted butter?
