Msradell's Profile

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Basic Grilled Sweet Corn

I agree with leaving the Shucks on for cooking. I normally pull them back, remove the silk,: back up over the ear and then soak mild brine for about an hour before grilling.

Jun 01, 2009
Msradell in Recipes

Mom's Meatloaf

Where is the BEEF? I've never seen a meat loaf without it! My normal mix for meat loaf is two parts beef and one part pork although I occasionally use ground veal instead of the pork. Other than that the recipe sounds very good, I bet the molasses is a nice addition, I'll have to try it.

Jun 01, 2009
Msradell in Recipes

Gas Versus Charcoal

I've actually used a hibachi several times in the past and they aren't a bad grill for small quantities. I can't believe you use briquettes! You know what's in those things? Regular hardwood charcoal burns much cleaner, starts quicker and produces less ash. I can't see any reason not to use it instead of briquettes!

May 26, 2009
Msradell in Features

Roasted Beef Tenderloin with Henry Bain Sauce

I agree all 125°is a great target temperature for tenderloin! I've never cooked it above 130°no matter who my guests are, I refuse to destroy a nice cut of beef.

For people like beef well done is always Beef Jerky!

Apr 30, 2009
Msradell in Recipes

Top Sirloin

You can definitely sear a steak on the stove top and then finish it in the oven without a problem. The pan that you sear it in should be very hot, this will keep the juices in the meat. Then put it in the oven until it reaches the desired internal temperature, remember to remove it slightly below the desired final temperature to allow for carryover.

Sep 07, 2008
Msradell in Home Cooking

Do you add breadcrumbs to your hamburgers and if so why?

Definitely not! Bread crumbs, crackers, oatmeal or whatever can go in meatloaf but not in burgers. All that should be added is whatever spices you like and maybe some worceshire sauce. After all as the television ad says these are actually "Steakburgers" and as such should not be altered, only seasoned. In addition cooking them to more than medium ruins them (medium rare as better).

Aug 30, 2008
Msradell in Home Cooking

Is there a difference between pommes frites and french fries?

In Paris McDonald's serves Pommes Frites and they are exactly like they are here except for the name. Just proves that French Fries = Pommes Frites, the only difference is the language!

Aug 03, 2008
Msradell in General Topics

Bagel Felony

Glad to hear your report on bagel-fuls thought they were as bad as we did. Even frozen bagels are closer to being a bagel than these are. Not only is the flavor not right but as you noted the texture is terribly wrong. There's no texture comparably to a freshly toasted bagel

I just wish we could purchase could New York bagels here in Louisville Kentucky! Anything we can get here at the present time just isn't the same.

Jul 22, 2008
Msradell in Features

Heat Recovery Time - Electric Fryers

The answer is "Sometimes"! It actually depends on the burner that you're using for the Dutch oven and the type of fryer. Normal 110 volt countertop fryers usually have about 1500 watts of power and some electric burners have a much higher wattage. Of course a gas burner is even more powerful as would be a commercial electric fryer. The only advantage to the electric fryer is that the heating element is completely surrounded by the oil so all the heat produced is transferred to the oil. In my opinion this is not offset by the difficulty required to clean an electric fryer.

Jul 09, 2008
Msradell in Cookware

Gas Versus Charcoal

If you look and statistics you'll find that more injuries are caused by charcoal grills than gas grills. Propane systems are actually very safe while charcoal grills inherently have several safety concerns. Safety concerns come from the use of fuels to ignite a charcoal as well as the handling of the hot coals for the distribution as well as fires caused by the disposal of hot ashes. Also when you turn off a propane grill it's off, a charcoal grill does not have an off switch.

May 26, 2008
Msradell in Features

Recipe for chilled Raspberry frosting?

I'll give it a try, I don't think it's the one I remember but it sounds good. The one I'm looking for I believe uses regular granulated sugar and actually fluffs up like whipped cream. I think also the ratio of sugar to raspberries with almost equal.

May 26, 2008
Msradell in Home Cooking

Gas Versus Charcoal

Why did you even bother mentioning briquettes? They are the worst material ever invented for cooking food. They produce much more ash than natural charcoal, cost more and contain potentially dangerous chemicals.

As for actual grilling equipment, I have one of each. The gas grill for quick burgers and for the spit. For real cooking I've got a Kamado, great for smoking and grilling. Another advantage of the Kamado is that it's very efficient for charcoal use.

May 25, 2008
Msradell in Features

Common Appliances, Uncommon Uses

My wife and I have another use for a pocket sandwich maker. They make excellent corn bread. Just fill the lower half with your corn bread batter, close the top and in about 5-7 minutes you'll have nicely browned corn bread "triangles". Much faster than cast iron and almost as good!

May 25, 2008
Msradell in Features

Rhubarb crisp- 350, 375 or 400 degree oven?

I've always baked mine at 350 for about an hour or a little more. I find that rhubarb takes a little longer to soften and most other crisp fruits and if I have the temperature to high the top gets overdone before the fruit is done.

May 25, 2008
Msradell in Home Cooking

Recipe for chilled Raspberry frosting?

Many years ago while I was growing up in upstate New York my mother and grandmother used to make a whipped raspberry frosting that was served chilled. Unfortunately overtime I've lost the recipe. I know what contained whole fresh red raspberries and sugar and maybe one or two other items. It was very simple to make, all you did was put the ingredients in a chilled bowl and beat them at high speed with an electric mixer until it formed soft peaks. You then just kept it in the refrigerator until serving it over angel food or pound cake. It never get very stiff, soft peaks was about as stiff as it ever got and it got softer (runnier) if you did not keep it refrigerated.

Has anyone ever had anything like this and know the recipe? I do know it didn't have whipping cream in it so it's not a whipped cream frosting nor did it have cream cheese if it helps any.

May 25, 2008
Msradell in Home Cooking