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Vietnamese-Style Summer Rolls with Peanut Sauce

Does anyone know how long spring roll wrappers (rice paper) will keep in the pantry? I found some that may be 5 years old.

Aug 20, 2010
Throckmorton in Recipes

Grace Young Is a Wok Evangelist

You can also use a wok on a turkey fryer burner (the ones you connect to a propane tank) -- but you obviously have to cook outside.

Aug 20, 2010
Throckmorton in Features

How to Brew Small-Batch Beer in Your Kitchen

While I wouldn't consider myself an expert brewer by any means, I've done a bit of brewing in the past and am gearing up for another 5 gallon batch this weekend. The method outlined above is a small scale version of all grain brewing. You can simplify the process even more by using a recipe that utilizes DME (dehydrated malt extract) and specialty grains. However I would recommend that anyone who wants to brew read a couple books first, no matter what the method. I recommend "Homebrewing for Dummies".

PerMarTown... you really only have to worry about oxidation when the wort is hot. Once it is cooled the chances of oxidation are low. Also, I think the chances of contamination are low with foil, although I can't give you an educated explaination as to why.

May 12, 2010
Throckmorton in Features

Keeping Food Warm

I recently had friends over for dinner and I created a taco bar. I made three types of meat, chicken, pulled pork and skirt steak with all the different additions, such as cheese, tomatoe, onions, cilantro, salsa, sour cream, etc. Everything turned out well, however the meats cooled quickly after taking out of the oven and cutting into bite size pieces for the tacos. Any suggestions for the future in a method to keeping these warm the next time I prepare them?

My first thought was to warm the serving plates, place them on a heating pad, and maybe covering with aluminum foil. Anyone have other ideas?

Mar 14, 2009
Throckmorton in Home Cooking

Parsley Pesto with Sundried Tomatoes

This is our favorite type of pesto. We originally made it with basil, but it can be expensive when you don't have a basil plant and buy from the store. We substitutued parsley on a whim, and have loved it ever since. Didn't know parsley was so good for you. We usually use some walnuts in place of pine nuts.

Feb 19, 2009
Throckmorton in Recipes

Kenmore Elite Slow Cooking Recipes

Oh... forgot to mention... here is a slow cook chicken recipe that is really great.

http://allrecipes.com/Recipe/Roast-St...

Jan 23, 2009
Throckmorton in Home Cooking

Kenmore Elite Slow Cooking Recipes

I have the Kenmoe Elite. You use any crock pot recipe.

I usually get a picnic ham (pork sholder), brown it in an dutch oven, put in a can of beef/chicken broth, cover, and stick it in the oven on the slow cook low setting. Leave it in for 8 hours. The meat falls off the bone. You can then shred to meat with a fork and use it for tacos or add a bbq sauce for pulled pork sandwhiches. Good stuff. I make Alton Brown's pot roast recipe using the slow cook setting. I also make tons of chicken stock. Instead of leaving the pot simmer on the stove all day, I throw together the chicken scraps and water and place it in the oven on slow cook. My Elite has an electic oven, not gas, so I usually do it overnight.

Jan 23, 2009
Throckmorton in Home Cooking

What's the Difference Between a Conventional and a Convection Oven?

zuriga1...
I don't have the exact answer, but I do know that some "convection" ovens do not have a heating element within the fan. Those that do would perform better.

Dec 09, 2008
Throckmorton in Features

Are dried beans made in a pressure cooker as good as canned?

I grew up on canned beans. I go through quite a few when I make my homemade chili. I just purchased a pressure cooker (8 quart) and have been reading up on how to use it. I was wondering if pressure cooked beans are as good (tender) as canned? I've made dried beans before by soaking then cooking a couple hours in a pot... they never seem to be as tender as the canned. Any thoughts or words of advice?

Nov 22, 2008
Throckmorton in Home Cooking

how many chowhounds also homebrew?

Thanks for the explanation!

Nov 22, 2008
Throckmorton in Beer

Who uses homemade chicken stock in recipes?

I gotta get me a pressure cooker!

Nov 18, 2008
Throckmorton in Home Cooking

Chef's Choice Electric Knife Sharpener

Grant... just curious. Would you only use the 250 if you had a badly worn blade and couldn't get a burr from the 1000?

Nov 17, 2008
Throckmorton in Cookware

Cutting Boards?

I love it too. Now I just have to come up with the cash for a Boos or a board from www.boardsmith.com. Even thought my 1 inch thick board is better, it is still slightly warped. We are slowly making improvements to our home. Maybe when we can afford new countertops, we will shell out the cash for a new board as well.

Nov 15, 2008
Throckmorton in Cookware

how many chowhounds also homebrew?

I'd be curious to hear why you think wine is ultimately more rewarding also. Not a dig at all... simply curious to hear your opinion. I've never done wine because I have heard that while a homebrewed beer can equal or rival commericial versions, I have heard (not from personal experience) that wine made in the home can't rival a good $10 bottle.

Nov 15, 2008
Throckmorton in Beer

Cutting Boards?

I don't have one yet but have read a lot of good things. I think they may be a little harder on you knives than wood. My plastic boards are old and I'm thinking of replacing them with a couple Epicurean. Report back if you happen to use in the near future.

Nov 15, 2008
Throckmorton in Cookware

Chef's Choice Electric Knife Sharpener

Hey now... I never claimed to be an expert, nor did I claim that this gave the ultimate edge. I even mentioned that you would probably get a better edge from a pro or using a stone. I do agree with your point about the bolster however. I did use the first slot once, and it did eat a bit of the knife, but I've never had to use it since. Do you happen to remember the version of the Chef's Choice that you used. I have consistently seen great reviews for the 130 and 120, but not so much for others.

I also completely agree with honing with a steel. I only use the machine to sharpen. I always hone with the steel that came with my set before I use it. Seems to work fine in conjunction with the Chef's Choice. I never keep the machine on my counter. After saying all this, I have been looking at a couple places on how to sharpen with a whetstone. Part of the reason I enjoy cooking is getting down to the basics. I would like to learn to sharpen without using a machine.

Nov 15, 2008
Throckmorton in Cookware

Chef's Choice Electric Knife Sharpener

I was given a set of Wustoff Grand Prix as a wedding present in 2001. I love these knives. Although I'm a huge Alton Brown fan, who recommends professional sharpening, I did some research and settled on buying the Chef's Choice 120 back in 2002. I have only had to use it a few times. I imagine you could ruin your knives on this thing, but only if you didn't read the directions. If you have a set of good German knives, this machine is great. It has three slots. You are rarely to use the first slot... there is even a sticker on this piece of the machine warning not to use it often. In fact, you are supposed to start with the second slot. If you cannot get a burr after several passes, it is only then recommended to use the first. The third slot is used for honing/polishing the blade.

I image that you could get a better edge from some professionals. You might even be able to put a better edge on a knife if you invest the time in learning how to use a stone. However, I have used this machine to great success and think that it was a good investment. Do your homework, read some forums, read the reviews. For my situation and set of knives, the Chef's Choice 120 was a good buy.

Nov 14, 2008
Throckmorton in Cookware

Cutting Boards?

I ended up buying a block of beeswax from a craft store. It didn't have the pellets I expected, hence I paid $15 for a pound of beeswax and an additional $7 for a 12 oz bottle of mineral oil. I mixed about a 4/1 oil/wax ratio, and it came out as a soft paste. Works great on the cutting board, and the extra beeswax will probably last a lifetime.

Nov 13, 2008
Throckmorton in Cookware

Kirkland Signature Pure Vanilla Extract

Has anyone bought this from Costco? It comes in a 16 oz plastic bottle and is crazy inexpensive. I buy almost all my spices and flavorings from the Spice House in Evanston IL. I believe the 4 oz bottle I bought from the SH was probably the same price for the 16 oz Kirkland brand. Too good to be true?

Nov 11, 2008
Throckmorton in Chains

how many chowhounds also homebrew?

I also homebrew. I started back in 2003 for about a year, but then let it slide until September 2008. So far, this year, I've brewed an Irish Red, Pale Ale, and Irish Stout... all from extract. I have the equiptment to do a partial mash, but won't do that for awhile yet. I'd rather get my technique down first with the extrace and experiment. I also recently brewed a batch of "Ed Wort's Apfelwein", which is a hard cider I found on this forum: http://www.homebrewtalk.com/. I you are interested in homebrew, but don't know anyone that is in the hobby, everyone on this forum is very cool. There are a number of regulars that give great advice.

Nov 11, 2008
Throckmorton in Beer

Who uses homemade chicken stock in recipes?

+1 on homemade chicken stock. Nothing is better and easier to make. You don't have to necessarily save up chicken parts. If you have a carcass left over, you can just tear it apart, thow it into a slow cooker and let it simmer overnight. When you wake up, or after about 8 yours, you can throw in some pepper corns, celery, carrots, onion and a little garlic for another hour or two. Makes great stock.

My oven also has a slow cooker setting (hi and low), so I can make large pots in this same manner and not have to worry about a big pot sitting under a gas burner. I can leave the house and come back to a wonderful smell.

On a side note... does anyone know where to get chicken feet in the Marietta / Atlanta area? I saw some posts on making chicken stock with these, and have read similar things elsewhere. I'd be intersted in trying this, especially if it adds more depth and is a cheap addition. Always willing to try something new.

Nov 11, 2008
Throckmorton in Home Cooking

Cutting Boards?

I like wood, but it is a bit more labor intensive. My wife bought me a large wood cutting board that it only an inch thick about 5 years ago. Every now and then, it begins to warp, but I have found that a light sanding and mineral oil eventually fix the problem. If I was better about oiling in regularly, I don't think I would have a problem with warping at all. Depending on your counter top, I think almost any cutting board will slip. Most kitchen supply stores sell rolls of a rubber mesh material that you can put under cutting boards, carpets, etc to keep these in place.

I noticed a post reference a beeswax/mineral oil mixture for wood cutting boards. I've only used mineral oil in the past, but like the idea of the beeswas in the mix. I think the products are a bit expensive though. I'm going to try to make my own. Most craft stores like Joanne Fabrics sell 100% beeswax pellets, used to make candles. I'm going to buy a bag, drop a few pellets in with a bit of mineral oil, heat in the microwave to melt the wax, and apply the mixture to my cutting board.

Nov 11, 2008
Throckmorton in Cookware

Yuengling in Georgia

In case you haven't heard, Yuengling is now available in GA. I live in Marietta and I just picked up a six pack from Publix.

Nov 04, 2008
Throckmorton in Beer

Cutco knives ??

I have a set of Wusthof Grand Prix while my mother has the serrated Cutco set. I can't stand the Cutco knives after becoming accustomed to Wustoff. I find Cutco cheaply made in comparison. However, my mom just has the serrated knives, not the regular knives which you can hone and sharpen. I'll stick with my Wusthof... probably will last my lifetime. In six years of regular use and honing, I've only had to sharpen them a couple times.

Aug 22, 2008
Throckmorton in Cookware

Looking for George Foreman replacement

Sorry... I don't know of any. I didn't even know the the GF grill had waffle iron plates! I do have the Griddler and love it though!

Aug 22, 2008
Throckmorton in Cookware

Mandolin or deli slicer??

I agree with what most folks state here. I have both an inexpensive deli slicer (non-professional model) and a mandoline. The mandoline is definately a no-no for meats. It will not work well. If you want razor thin slices, you probably will not get this from a relatively cheap deli slicer from Waring or Kenmore. I was given a deli slicer as a gift, and it was a pain to use and clean. The only time that I use it is when I make Italian Beef sandwhiches. I'm from Chicago and now live in Atlanta... they are hard to find. Even when using the deli slicer, I need to refrigerate the meat prior to slicing. I'd bring it to the deli, but they won't use their slicer on medium rare home cooked beef!

Aug 22, 2008
Throckmorton in Cookware

Worst Beer Ever?

Interesting... never heard of that before.

Jun 27, 2008
Throckmorton in Beer

Arnold Palmer

I found that this is equally good using a lemon green tea. I also like to mix half lemonaid with half lemon lime selzer. Good stuff. Refreshing without all the sugar.

Jun 27, 2008
Throckmorton in Recipes

Oregano-Marinated Grilled Chicken with Charred Lemons

Buttlerflied chicken is an awesome way to cook on the grill. My only suggestion would be to remove the keel bone after taking out the backbone and laying the bird flat. Once the keel bone is removed (which can be slightly difficult) you can just divide the breasts by slicing down the middle. It makes serving the chicken much easier.

May 21, 2008
Throckmorton in Recipes

Worst Beer Ever?

Never tried a club, but my first thought is that these beers are in the club for publicity? Total guess on my part.

May 19, 2008
Throckmorton in Beer