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acgold7's Profile

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Ree Drummond - Grilled Lettuce?

Are you looking for the actual episode or just the recipe? Both should be on the FN website, I would think.

about 5 hours ago
acgold7 in Home Cooking

Who pre-salts prime rib?

Sure. Might come out a little salty, but it's your taste that matters, not ours.

about 5 hours ago
acgold7 in Home Cooking

Ree Drummond - Grilled Lettuce?

I saw it a couple of years ago.

about 5 hours ago
acgold7 in Home Cooking

meat & poultry cooking times

In some cases weight becomes irrelevant, depending on the shape of the meat. Once it reaches a certain length, the diameter or width won't change, and as the heat comes in from all sides, the time won't change.

As others have said, best to always go by internal temp.

Also note that most pork and poultry recipes ask you to radically overcook the meat.

about 5 hours ago
acgold7 in Home Cooking
1

Why delicious Indian food is surprisingly unpopular in the U.S.

Okay, then you do not understand me correctly, because none of those fifty-cent words describe anything I've said. For you to call the most ethnically-diverse country in the world xenophobic is ludicrous. It's as accurate as using the term to describe people who dislike blueberries. It's a little bit like screaming racism any time any altercation occurs between member of different ethnicities.

As to your other baseless accusations, explain why salsa eclipsed ketchup in sales in the 70s, or the meteoric rise of sriracha today. I think maybe you might not have a thorough knowledge of what those words mean.

After 30 years of talking to people about food doing Market Research, none of my conclusions are "random."

No one is saying you or anyone else shouldn't like the stuff. But I guess the truth hurts. The article asks why the food hasn't caught on here the way other ethnic cuisines have, and then fails to accurately answer the question, probably becasue of the writer's own personal biases and fear of backlash. I have biases too but my conclusions are drawn from actual knowledge, not of the food, but of people's opinions about it.

The other posts about the perils of buffet are probably accurate as well, although I will note it hasn't hurt Chinese or Mexican Food's profiles.

And I'm sure Phil's Indian Food is far better than what I and most folks have experienced, but he is unfortunately unavailable to cook at every Indian restaurant in the country.

When you can get an Indian-spiced ribeye at every Indian restaurant in the country, then and only then might the cuisine build significant support in this country. I would still maintain that the flavor profile just isn't to the liking of most folks in this country, and there is nothing wrong with that and no need to castogate them for their tastes.

about 6 hours ago
acgold7 in Food Media & News

How the heck to thaw this and heat it?

Looks like you've already got everything handled, but I was going to ask what the outside temps are like at night where you are. You could safely thaw on your back porch or in your car trunk if the temps are between 34 and about 50.

about 19 hours ago
acgold7 in Home Cooking
1

Hottest home oven available?

Tommy hasn't been around here for a few years, but I think your theory sounds right. Sure you lose heat when you open the lid, but the thermal mass of the stone plus the other grill parts should keep the heat up "real good."

Even my gas Weber gets up to 750 with no problem, and I know there are better and hotter ones out there.

about 20 hours ago
acgold7 in Cookware

Is Publix key lime pie real?

You're thinking of Strawberry Fields.

about 20 hours ago
acgold7 in Chains
1

porcelain coated cast iron grill grate

I've got SS on all my Webers now. I clean as directed, except I don't clean at the end of cooking, but rather at the beginning after the preheat but before the food goes on.

I figure if I am cranking it all the way up "to 11" before cooking anyway, makes no sense to waste time and energy cleaning at the end. The oil and fat left over from cooking seems to protect the metal and it's almost as if it is curing into a sort of nonstick.

Cook's documented this but in a different way, noting that SS becomes fairly nonstick after about 20 application/burn-off cycles of any form of oil or fat over high heat. Of course, they want you to stand over the gril and do this 20 times before you put on your first piece of fish.

Tom -- I always save the fat trimmings from the steak and use those with a long tongs and let it flame up/burn off at least 10 times before putting the steak on. Works great. I am certain it is giving me cancer.

about 20 hours ago
acgold7 in BBQ, Smoking, & Grilling

Why delicious Indian food is surprisingly unpopular in the U.S.

The article, in an effort to be politically correct, of course ignores the Indian Elephant in the room, which is that there are a couple of very clear reasons:

--Most Americans are protein-centric, and most Indian menus aren't;
--Most Americans don't care for fenugreek and Turmeric and other distinctive but strange to the American palate flavors;
--Many Indian dishes most people have seen here are really just gloppy sauces filled with starch and are virtually devoid of any real worthwhile edible content. Potatoes and peas do not an entree make.

The comments were better and more enlightening than the article itself.

The other thing the article doesn't even attempt to answer is why, no matter how many times you tell your friends you don't like Indian food, they keep trying to convince that you do, by taking you to place after place that just reinforces your opinion. They keep trying to convince you that you just haven't had good Indian food and then the places they say are good, aren't.

It's the only cuisine I've ever had where I just haven't yet found a dish I liked.

Hell's Kitchen starts again tonight-does anyone care?

The teaser at the top of the episode almost had me gone forever, but if you can sit through all that melodramatic BS, the episode itself wasn't too bad.

Agtree about T being a strong contender. Appears to be the only one with a lick of common sense or skill.

1 day ago
acgold7 in Food Media & News

Hell's Kitchen starts again tonight-does anyone care?

Dean. Dylan is an actor.

porcelain coated cast iron grill grate

If they need replacing every couple of years, it's on Weber's dime, as they're warrantied for 5. Or have the evil geniuses there cleverly calculated that using a wire brush will require replacement every 5.1 years?

I wouldn't waste my money on Le Creuset or any other porcelain cooking vessel, and haven't had a porcelain sink for more than 30 years. But I wouldn't use a wire brush on my car; what exactly does that prove?

Silly. But if you guys have a system you're happy with, good on you.

Stock question--need answer fast-ish

Despite what seems to be universal condemnation for this idea, it's not a bad one, as long as you don't care if your stock is cloudy. If it's destined for cooking or any other fate besides consomme, this is a very smart thing to do.

There are lots of soup recipes that use bread or dressing to thicken.

I don't know why others are so eager to toss flavor into the trash.

If you found a way to keep it separated from the other stock solids, this could actually rehab the stuffing for later use.

But your stock will be cloudy.

2 days ago
acgold7 in Home Cooking

porcelain coated cast iron grill grate

Oh good grief.

From page 34 of your manual:

"You will need: A stainless steel bristle brush, and a stiff
plastic scraper.
A) Scrape and brush the cooking grates with the scraper
and brush. Remove the cooking grates and set aside.

"Weber recommends purchasing a
new stainless steel grill brush at the
beginning of every spring."

Amazing what's in the material they give you.

"Is the tip okay?"

I'm probably more direct than most people, to my detriment, or maybe I am just an a-hole. But my response to that question would have been something along the lines of, "Well, it's about half of what we typically see for a check like that, but you should leave what you feel is appropriate [or feel comfortable leaving],and I hope I can do better for you next time."

Either that or "Are you fucking kidding, you cheap clueless fuck?"

Too close to call.

Mar 03, 2015
acgold7 in Not About Food

Tipping on self serve? Really?

I can only speak for my place, but we keep complete records of all our charitable donations and a full accounting of the tip jar is available for inspection any time. And we always take a photo when presenting our checks to the local charities, and put those on the wall for all to see.

Leaving a tip on the tale doesn't guarantee it goes to your server either. Neither does pressing it into his or her hands, as most places require servers to "tip out" other staff or pool tips. We choose to avoid that entirely by paying our people a living wage and not putting our guests into the uncomfortable position of wondering if they should pay more or less just because someone hands them their food instead of bringing it to their table -- which we sometimes do anyway.

Mar 03, 2015
acgold7 in Not About Food

Re-Heating Katz's Pastrami and Corned Beef?

Seedless is more classic and tends to be favored by pastrami aficionados.

Mar 03, 2015
acgold7 in Home Cooking

Best method to reheat pork tenderloin and not overcook it?

This is a myth. Microwaves do not heat from the inside out, as anyone with a piece of meat that is dried out on the outside and still cold in the middle can tell you. Or anyone who has tried to defrost ground meat and found it cooked on the outside and still frozen in the middle.

Microwaves penetrate from the outside and just go a bit further than infrared heat.

But it is still not a good method, for all the reasons you list, mostly becausue they're hard to control.

Mar 03, 2015
acgold7 in Home Cooking

Cedar Plank Salmon...In the Oven?

I just realized something... The steaks are going to need about a ten-minute rest anyhow after they are off the grill. Perfect time to do the salmon on the plank on the grill.

Mar 03, 2015
acgold7 in Home Cooking

Cedar Plank Salmon...In the Oven?

Yes, that's what I was referring to. I've never seen an actual plank stuck into the ground and the fish attached to it.

Mar 03, 2015
acgold7 in Home Cooking

Can this pot roast be saved?

Ruined how? What is it about this one you don't like?

Mar 03, 2015
acgold7 in Home Cooking

You're eating it wrong

>>>focus more on the hosts' oversized personalities <<<

This is their mantra. This is what they think people want. And many, I guess, do, based on their ratings.

Mar 03, 2015
acgold7 in Food Media & News

porcelain coated cast iron grill grate

The same way you clean any grate. Heat up the grill as hot as it goes and hit with a wire brush when the grate is up to temp.

If that doesn't work, use Carbon Off.

Cedar Plank Salmon...In the Oven?

Well, maybe but not necessarily. The thing that is stuck into the ground is a series of sticks onto which you thread the butterflied fish, not a flat solid plank at all, because there is no way to attach the fish to a vertical plank.

You use the plank on a grill so it will ignite and lightly smoke the fish as it burns.

Doing this in an oven or broiler will lend negligible flavor to the fish -- so little that it isn't worth doing. You could lay the plank over the glowing coals in a fire pit -- the area directly below the fish will not ignite because a) it's wet from the fish and b) the oxygen supply is limited on one side because the fish is touching it.

Doing this in an oven just makes your fish smell like your closet or Hamster cage.

Are tank lobsters any good?

The scenario you describe is certainly plausible but not ineveitable. They don't come with little timers built into them so there's no way to know how long any of them have been in any sort of tank. But I wouldn't assume those in tanks far from Maine are truly any less "fresh."

As others have pointed out, "friskiness" is probably the best measure.

As long as the tanks are labeled by critter size rather than input date at the pound, you stand the chance of pulling a bug that's been in there for months rather than hours, even if you are dockside.

I've had great Lobsters in CA and lousy ones in Maine. The bottom line is the question itself isn't a real question, but even if it is, the answer is "Sometimes."

Mar 03, 2015
acgold7 in General Topics

Are tank lobsters any good?

Right, just meant "bad" in terms of desirability because of the meat content. Last time we were in Maine we had some soft-shells deep fried, and they were pretty great. But for something as expensive as the bugs have become, quantity matters too.

As far as the idyllic scenario you paint with the tanks being fed directly from the ocean, I'm going to go ahead and guess this applies to less than 1/100th of a percent of all the bugs in the States, and in this case it's like frozen fish: those destined for other places in the country may in fact be fresher than the bulk of those sitting in Maine lobster pounds for perhaps weeks at a time, as opposed to those put on a plane within a day or two of being plucked from the briny depths.

Mar 02, 2015
acgold7 in General Topics

Are tank lobsters any good?

All lobsters are tank lobsters, even in Maine, unless you are cooking and eating them on the boat before they've even been put into the boat's holding tanks.

My understanding was always that soft-shells are bad because there's less meat and more water. After they molt the new soft shell balloons up to give them time to grow before the next molting.

Mar 02, 2015
acgold7 in General Topics

What is lower in fat/healthier?

Lower in Fat and Better for you are opposites.

The whole brainless dimwitted CICO formula has at this point been thoroughly debunked.

Kitchen towels - am I just being OCD about this?

I don't care if it's safe to wear. What I want to know is, is it safe to eat?

Mar 02, 2015
acgold7 in Cookware