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Sticky oven rack -- silicone grease?

Hi Everyone,
My bottom oven rack (the non-removable one) is really sticky. It feels like it really needs to be lubed. What is safe to use? I've read some people recommend silicone grease (the automotive stuff). I've also heard of food grade silicone lubricant, but it is only heat safe up to 350 or 400, so that sounds like a bad idea.

Any advice? Thanks.

Dec 23, 2011
mrabin in Cookware

Slippery Lemon Meringue Pie

Do you think I could reheat the filling before adding it to the crust and topping with the meringue? I like to make a lot of curd well ahead of time.

Nov 16, 2010
mrabin in Home Cooking

A Great Place to Eat in Frankfurt-Cafe Größenwahn

Rejoice, all ye who must travel to Frankfurt for boring business travel. The search results for good chow are always depressing when you type in "Frankfurt", but here is a restaurant to save you!
Cafe Größenwahn
www.cafe-groessenwahn.de
Lenaustraße 97
60318 Frankfurt
069 599356

My partner has been in Frankfurt for work over the past two months. A German co-worker turned him onto this place. It's two steps above the standard, traditional Frankfurt tavern, but still retains a wonderful, cozy atmosphere. For lack of an easier analogy I'm going to go out on a limb and categorize this joint as a gastropub (eeek, I know) a la The Spotted Pig in New York http://bit.ly/c5Y1q1 or the Anchor and Hope in London http://bit.ly/3ZGhmK only without the pretense, crowds or high prices. You can get local favorites like Handkas mit Musik (fresh cheese marinated with herbs) and Frankfurter Grune Sosse (eggs/potatoes/anything else in a creamy herb sauce), but also great spins on the classics like a curried lamb shank.

There are no tourists here. Bring a phrasebook that has a good food glossary (I'm sure there is an app for that, but http://bit.ly/ddVv2n). If it isn't TOO busy someone can probably help you through the menu. Do yourself a favor and call ahead for a table (this can be done the same day, no need to plan too far ahead). Take a cab there and ask them to come pick you up in a couple of hours or walk off that lovely dinner you just had.

Last night, three of us ate for less than 80 Euros (3 apps., 3 mains, 3 glasses of wine and a bottle of water). Here is a menu sampling:
Avocado salad with coriander vinaigrette
Steamed artichoke with fresh mayonnaise
Braised rabbit with fresh tagliatelle
Curried lamb shank with potatoes and vegetables
Lamb steak
....and of course a variety of pork dishes!

There is also a great selection of beer, wine and Apfelwein. We didn't try the deserts, as Frankfurt has no shortage of ice cream shops and it has been very hot here this summer. I really can't recommend this place enough. It is definitely one of the best meals I've ever had in Germany.

Jul 15, 2010
mrabin in Europe

Fathers Day in Astoria/Long Island City

Thanks, folks. They have never tried Ornellas (and neither have I), so we are going to give it a shot.

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Ornella
29-17 23rd Ave, Queens, NY 11105

Jun 15, 2010
mrabin in Outer Boroughs

Fathers Day in Astoria/Long Island City

Ok, Hounds-
I need a good place to take Pops on Father's Day. He's worked in Astoria for years, so he's eaten at most of the Greek and Italian joints. Where should I take him? They're adventurous, but I don't think they want to go anyplace where we can't reserve a table or where you have to duck in any back alleys (I'm into that, but they're old).

Please advise.

Jun 14, 2010
mrabin in Outer Boroughs

Suggestions for a Wedding Venue?

Steiner Studios and The Foundry will definitely NOT land you in the $100 pp zone. I wish had good advice for you, but since I just looked at venues, I can tell you $100 pp isn't going to get you much in New York. You should definitly focus on a cocktail reception to stay in the range. I'd also consider looking at some Staten Island venues.

Jun 14, 2010
mrabin in Outer Boroughs

Simple, beef meatballs

I saw that CI recipe, but I don't want to shell out for buttermilk. I'm trying to cook with everything I already have. I'll let you all know how it goes.

Apr 15, 2010
mrabin in Home Cooking

Strawberry-Rhubarb Pie: Frozen Berries, but Fresh Rhubarb?

Hello baking geniuses!

I've still got some of last year's strawberries from the farm tightly bagged in the freezer. Today I saw some early rhubarb and grabbed it. Should I thaw the berries? Freeze the rhubarb? Just combine frozen with fresh and hope for the best?

Please advise...I can already taste the pie!

Apr 15, 2010
mrabin in Home Cooking

Simple, beef meatballs

Thank you all so much!

Apr 12, 2010
mrabin in Home Cooking

Simple, beef meatballs

All I want is a recipe for meatballs. I know this sounds weird, but I've got one pound of good, ground sirloin and a hankering for some spaghetti and meatballs. All of the recipes I see call for a mix of meats, result in an ungodly number of meatballs or 15 OTHER ingredients. Help, please?

I'm not usually a recipe person, but I've never made meatballs (or meatloaf for that matter).

Apr 12, 2010
mrabin in Home Cooking

Goose Fat: Help

Yeah, I'm guessing the folks who reared this bird took those fat packs out to render and sell. Uggg, I'm in the city so I'll try to track down some goose fat on it's own. I'd skip it and just roast the thing, but I've already carved up the legs/thighs and salted them for confit, so I'll need more fat.

Dec 22, 2009
mrabin in Home Cooking

Goose Fat: Help

Yeah, I'm trying that but They don't pull out so easily.

Dec 22, 2009
mrabin in Home Cooking

Goose Fat: Help

So, I'm messin' with a goose for Christmas just like all good Jewish girls should. I'm working off of Hugh's Christmas Goose and am having some trouble getting enough fat before I roast the breast. Basically, I want to confit the legs and thighs but have not gotten enough fat off of the rest of the bird before roasting the breast. I need to make the confit in the fat before I roast the rest of it...so, how to I separate some of the fat packs from the skin BEFORE I cook it?

Thanks, all.

Dec 21, 2009
mrabin in Home Cooking