pegasis0066's Profile

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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

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

current restaurant pet peeve

"Cooked to perfection"

"Farm to table"

"What kind of water would you like"... your finest tap water is fine.

And my biggest source of frustration, mainly at chain restaurants, is when you walk in the and hostess/host spends an inordinate amount of time looking at the seat map deciding where to seat you. I swear, wouldn't a mildly intelligent person look at the map in advance of a party walking in and know exactly where they are going to seat them. Cheesecake Factory is the worst... it's freaking rocket science for them where to seat people! Rant over.

Best Butchers/Fish Mongers in the Dayton, Ohio Area

Just remembered East Dayton Meats off Smithville Road butchers my deer during hunting season so they most likely butcher beef and pork.

Jun 13, 2015
pegasis0066 in Great Lakes

Best Butchers/Fish Mongers in the Dayton, Ohio Area

Foremost is ok for sea food, but I find the place smells a bit and they don't have any displays.

DLM is hands down the best for sea food - I recoomend the Washington Sqaure location as Mike and Kim behind the counter are very helpful.

Dot's in Bellbrook for inexpensive quality meat is a good choice. DLM has the best looking meat but it's not always better but it's always more expensive. Zink's in Centerville, while it isn't a real butcher, it is worth checking out (they sell the best hot dogs I have ever eaten). They are moving in June/July to a new location somewhere around the Melting Pot on 748.

Jun 04, 2015
pegasis0066 in Great Lakes

Do you have to fry the chicken straight after battering it when making fried chicken?

Most crispy fried chicken I have ever made I let sit in fridge battered for over 8 hours.

May 29, 2015
pegasis0066 in Home Cooking

Whole Lamb at Costco

That would be 35lbs of lamb to eat. I think I would prefer to butcher and freeze.

Thanks

May 24, 2015
pegasis0066 in Chains

Fresh soft shell crabs and best preparation?

Spider roll it!

May 21, 2015
pegasis0066 in Home Cooking

Whole Lamb at Costco

Anyone buy a whole lamb from them - noticed them hanging in the coolers there. IF so, assume you just butcher yourself?

May 18, 2015
pegasis0066 in Chains

$15 hr min. wage x zero hours =?

They do and they don't. They don't except for the PR aspect of cutting skill-less labor with our now socialist government.

I bet fast food corporations wonder how in the world did they ever become responsible for the skill-less adult labor pool.

Alton Brown's Knife-Buying Tips

You don't need many.

May 13, 2015
pegasis0066 in Cookware

Good copycat recipes for famous dishes

I suspect if it's a copycat recipe, then the original wasn't all that good to begin with.

Case in point... anything from a chain restaurant.

May 13, 2015
pegasis0066 in Home Cooking

Sous Vide Steak seared by Deeping Frying

I was kidding.

I cleaned out the deep fry (that was gross) and put in fresh canola.

May 09, 2015
pegasis0066 in Home Cooking

Sous Vide Steak seared by Deeping Frying

10 hours doing what?

May 08, 2015
pegasis0066 in Home Cooking

Perfect Gin Martini

This is a recipe from Captain Obvious.

May 08, 2015
pegasis0066 in Recipes

Sous Vide Steak seared by Deeping Frying

I was thinking duck fat or the most expensive EVOO I could find. Maybe even truffle oil. I want to double down.

Hors d'oeuvres play on Entrees

Yes on the meal afterwards, these are just suppose to be light finger hors d'oeuvres and kind of whimsical.

May 08, 2015
pegasis0066 in Home Cooking

Sous Vide Steak seared by Deeping Frying

I saw a YT video where they said this was a phenomenal way to sear a sous vide prepared steak.

Anyone do this, results? If not, what kind of oil would be best?

May 08, 2015
pegasis0066 in Home Cooking

Hors d'oeuvres play on Entrees

I am having the in-laws over this Saturday for Mother's Day. My in-laws are simple people but they have enjoyed the more sophisticated food I have served in the past, so I don't want to disappoint them this time.

I always like to serve hors d'oeuvres, since they probably rarely eat them, and have some up with the idea of a play on larger entrees. I want to serve 3 different hors d'oeuvres and have come up with two so far:

- a roast beef slider, but only the size of a silver dollar; and
- chicken and waffles w/ a apricot-horseradish maple syrup, again only the size of a silver dollar

Any suggestions on what the third hors d'oeuvre could be, fitting within this theme? Actually, I am not sold on the slider one, so could use a few suggestions.

May 07, 2015
pegasis0066 in Home Cooking

Uses for Double and Clotted Cream

I see it my grocery store but have ever only used regular cream. I assume you could substitute these two for regular cream but I noted they are much more expensive so wonder if they don't have unique uses?

May 03, 2015
pegasis0066 in General Topics

Source for Pewter Escargot Dish?

Any ideas on where to find? I google it and don't see anything. I want it vs other materials as it holds the heat much better.

May 01, 2015
pegasis0066 in Cookware

Can you really use up duck fat?

For scrambled eggs instead of butter. Homemade mayo with it. Fill a deep fryer with it and go crazy.

May 01, 2015
pegasis0066 in Home Cooking