pegasis0066's Profile

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Soy chorizo at Trader Joe's

Leave it up to Trander's Vic to ruin chorizo.

Jul 31, 2015
pegasis0066 in Home Cooking

Scrambled eggs, Magneto-style

I couldn't get past that shirt he was wearing to watch the video. That thing is hideous.

Jul 31, 2015
pegasis0066 in Home Cooking

Best Buffets in the World

Actually come to think of it, I have had two pretty good buffets in my life: Ritz Carlton in Naples, FL and the Grand Hyatt in Kauai.

I stand corrected.

Jul 31, 2015
pegasis0066 in General Topics

Best Buffets in the World

Best and buffets can not be used in the same sentence.

What is your perfect breakfast?

Steak and eggs FTW.

london broil cut of beef

It's never going to be tender. Chewy is part of its character. Embrace it.

Jul 26, 2015
pegasis0066 in Home Cooking

The Art of Eating Snack Foods

Art and Snack Foods should not be in the same sentence, or even paragraph.

fish suggestions, recipes

You are eating bad trout and salmon.

Jul 22, 2015
pegasis0066 in Home Cooking

Belly up to the bar

Not sure, but I still do, and that's (one of) my problem(s). :-)

Actually, it's hard to belly up to the bar these days when there aren't any real bars anymore. Perhaps real bars are a thing of the past.

Jul 22, 2015
pegasis0066 in General Topics

fish suggestions, recipes

Name a popular fishy fish you see in the market all the time.

Jul 21, 2015
pegasis0066 in Home Cooking

Belly up to the bar

Well if you are truly bellying up to the bar then there is no option other than a shot of whiskey.

People don't belly up to bars anymore.

Jul 21, 2015
pegasis0066 in General Topics

fish suggestions, recipes

It's all mild, otherwise people wouldn't eat it.

Jul 21, 2015
pegasis0066 in Home Cooking

fish suggestions, recipes

Trout, there is no substitute.

Jul 21, 2015
pegasis0066 in Home Cooking

I have about 5 lbs of chicken skin.

Aww, I see what you did there. You assumed I would read all this dribble.

Jul 17, 2015
pegasis0066 in Home Cooking

I have about 5 lbs of chicken skin.

I'm curious as to how one comes upon 5lbs of chicken skin?

Where are these chickens that are missing their skin?

Jul 17, 2015
pegasis0066 in Home Cooking

There's No Such Thing As Bad…

Sex

Low & Slow Scrambled Egg fans, have you tried this?

Ditto this, but I will give it a try too.

Jul 13, 2015
pegasis0066 in Home Cooking

Low & Slow Scrambled Egg fans, have you tried this?

Not sure about that technique, seems like you could overcook them too easily. And what is the purpose of using a starch?

I'll stick to the double boiler method where you have plenty of time to ease into doneness.

Jul 12, 2015
pegasis0066 in Home Cooking

Au Gratin Potatoes that are Creamy but not Runny

That's essentially the recipe I am using, but sometimes use goat cheese and throw in minced garlic.

I never use milk, just cream. I may try crème fraîch next time for a little tang.

Jul 07, 2015
pegasis0066 in Home Cooking

Au Gratin Potatoes that are Creamy but not Runny

Thanks, but the trick, at least for me, is to bake and then put in fridge overnight pressed down with a brick or two. That pressure overnight makes them stay together nicely when re-heated.

Jul 05, 2015
pegasis0066 in Home Cooking

For a Better Steak, Cook Directly on Charcoal

Fail

Vermouth in a gin martini

By the way, I don't care what my libation is called. Just don't pretend to think I care.

And it's relevant to the suggestion I haven't tried fresh vermouth varieties. But thank you for responding.

Jun 21, 2015
pegasis0066 in Spirits
1

Vermouth in a gin martini

Or, I have tried Noilly Prat, Cinzano, and Martini and Rossi and still conclude they are vile.

Jun 21, 2015
pegasis0066 in Spirits

Vermouth in a gin martini

I know it's classic, buy dry vermouth is vile.

I subscribe to this school of thought: Winston Churchill used to measure his vermouth by glancing at the bottle.

Jun 20, 2015
pegasis0066 in Spirits

Your most used fish cookbook?

People buy cookbooks anymore?

Jun 19, 2015
pegasis0066 in Home Cooking

Undercooked Salmon

With a few exceptions, I can cook anything at home better than 90% of the restaurants, and for less money (obviously).

Now 10% of restaurants have way better technique that I do, and have ingredients I couldn't begin to find. I always appreciate presentation, which my imagine and skills lack. For these restaurants, it's money well spent.

And yes, a new piece of salmon should have been prepared.

Jun 18, 2015
pegasis0066 in General Topics

Giardineira

What do you use this for? I bought a jarred version for some hot Chicago beef sandwiches that called for it, but have never seen another recipe call for it.

Jun 17, 2015
pegasis0066 in Home Cooking

Cornstarch Steaks for Grilling

Fail

Fresh seafood sticker shock.

You suck. We pay double or triple that in Ohio.

Jun 16, 2015
pegasis0066 in General Topics

How many lobster tails are usually needed for a lobster roll?

Where in the heck can you get a tail for $9?

Jun 14, 2015
pegasis0066 in Home Cooking
1