jtpeters's Profile
Roadtrip from Columbia, MO to Lafayette, IN
Danimal, have you been to El Chicano's on Underwood? Amazing enchiladas and probably the best mexican food in Lafayette that I've tried. There's a La Fiesta on 350 south as well, but I thought it was just a market. I've yet to try their tacos.
Ginger beer, who has the best and
Check out the Ginger Beer under Recipes -> Project. It definitely has some ginger kick to it.
Etiquette when buying lettuce by the pound
Hah, I was thinking more along the lines of ripping, specifically with romaine-type lettuce which has the broad leaves and is being sold by the pound. I think these coudl be torn easily. Stuff like iceburg is usually sold by the head anyway, so it doesn't apply. Sorry about being unclear earlier.
Etiquette when buying lettuce by the pound
Wow, great tips. I use a lot of romaine and green/red leaf. I'll give this one a go.
Etiquette when buying lettuce by the pound
Yeah my friend thought of the same movie scene.
AB's new stand mixer
Yeah, that looks like it. Hopefully he'll customize it somehow.
Etiquette when buying lettuce by the pound
Good tip, I'm chopping all of it at once, which I think must be shortening the life span. I'll buy the whole heads and split them at home. Prep half and store half for later.
Etiquette when buying lettuce by the pound
It occured to me during the Top Chef episode where they had to feed a family on a $10 budget, and one woman was shedding leaves off of her bok choy at the grocery store to get the weight in under budget. I guess it was all just for show.
Etiquette when buying lettuce by the pound
Is it ok to split a head of lettuce in half when it is being sold by the pound? I mean, I would take a half head if some one else did it before me, but I don't know if it's cool with most people or the store.
I've broken off nubs of ginger or ripped a few bananas off the bunch before, but I was wondering if this practice is ok with lettuce.
The reason I ask is that I enjoy a nice salad with multiple types of leaves, but it's hard to keep fresh for more than a week, and I end up wasting a lot.
Mario's Cleaver?
I think its this one?
http://www.cookingtreasures.com/Sanelli_Knives-Premana_Professional_Line_Heavy_Knife_28_cms_1.html
AB's new stand mixer
Good grief, that thing is a beast. With the right attachments, you could use it in a machine shop.
AB's new stand mixer
I caught the latest episode of Good Eats on chiffon cupcakes, and noticed that AB was using a beefy new stand mixer. I guess the kitchenaid with the flame decals was put to rest.
Accidental discovery--maybe the best Bloody Mary(esque) cocktail ever? Need a name...
Just replace Mary with a popular Vietnamese girl's name, like Nguyen or something. I think Charlie would be inappropriate though.
fruited beer
This is somewhat of a controversial issue among beer purists. There's a strong backlash against the "Miller Chill" type beers which taste artificial, like soda. Maybe that's why fruit/vegetable beers seem to get discriminated against. I think it's prejudice, because there's a time and a place for any beer, in my opinion. If you like the taste, then drink it.
It reminds me of the difference between Belgian and German beers. If you could go back to the 16th century, I imagine you'd find many Germans with the same attitudes toward fruit beer.
The Pragmatism of Alton Brown
I thought about making that multi-storied "lotus" device he made to steam his chicken wings to render out excess fat. All the parts cost more than I was willing to pay, and I didn't want to have to store 3 extra steaming baskets. It turns out a colander which fits in a stock pot worked just fine, even though the wings are not on a single layer.
Best way to dispose of fish carcasses?
Not a bad idea, but my freezer real estate is in high demand.
Best way to dispose of fish carcasses?
I could try this. I make a lot of chicken stock. Should fish for fish stock be descaled or can I just throw the whole thing in the pot after I cut out my fillets?
Best way to dispose of fish carcasses?
On weekends, I enjoy catching and filleting a large mess of bluegill for frying. The problem is that the guts and carcasses head south rather quickly, and I found it is a big mistake to throw them in the garbage when trash day is not until the next Friday. What do people do? Should I bury them instead?
How long should bbq grills last?
I think value does matter - one might hope that a $2k grill was made with higher quality materials, so that said grill would last longer than a cheaper one.
The piezoelectric ignition buttons do wear out over time, but again, one that was made better will last longer will cost more...
My philosophy is just to keep the grate clean and the fire hot. The rest will fall apart over time, and then you can get a new one.
wok in charcoal grill?
You might want to wear welding gloves or something to protect your hands. Also, some kind of support ring for the wok would make your life easier, and prevent the wok from disturbing the charcoal pile. Like this - http://www.ipcsupplies.com/product_info.php?products_id=646
Fagor Induction Burner
UPDATE: It's the Electrolux induction cooktop that claims it can boil water in 90 seconds.
Help...Need a good pizza sauce recipe
I would add some herbs to your recipe, like oregano or basil. Personally I find a splash of balsamic vinegar does well in pizza sauce.
Alton Brown's Pretzel Recipe?
I don't know about the lye, but it probably will be fine as long as it's diluted. Alton Brown pretty much follows the Joy of Cooking recipe, I think.
Fagor Induction Burner
No, I saw a TV commercial advertising induction cooktops and relating the 90 second boiling time, but it bothered me that they didn't say how much water. My understanding is that induction provides the fast heat transfer of electric coil with the precision of gas flame - only for ferrous materials. My anodized aluminum pans would not work. Only stainless or cast iron surfaces work with it.
The 90% efficiency thing is awesome, but it only draws 1300 Watts. I may be wrong but I thought my large electric coil burner pulled 4000 Watts. Now I'm going to test my burner.
When Does an Accident Report Become a Restaurant Review?
It seems to imply that it's worse to crash in front of patrons of a classy outdoor eatery than a hot dog stand, who might not startle as easily.
Bread bakers: do you weigh your ingredients?
"A pint's a pound the world around." For fresh water anyway. I tend to use a starter instead of dry yeast, so I include it with the liquids.
Kosher salt is less dense than table salt I believe, but I still measure by volume.
I only weigh the flour.
