AndrewK512's Profile

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Update: Need a cherry pitter

OXO. Cover it with your other hand too so you don't get backsplatter onto your shirt.

Jul 13, 2014
AndrewK512 in Cookware

How did these bugs appear in my peperoncino?

Dried peppers are pretty bad for this. A few months ago I saw moths randomly flying around the kitchen. I was quite surprised when weeks later I went to use my ancho chillis and found the source of all those moths...
Found the little tiny bugs on some dried guajillos a few years ago too. These chilis were all bought in mexico though...

Jul 12, 2014
AndrewK512 in General Topics
1

Wash vegetables before roasting?

I do end up washing beets and leeks and potatoes, but even they don't have that much dirt.
And no, I don't buy processed stuff.

Mar 03, 2011
AndrewK512 in Home Cooking

Wash vegetables before roasting?

I'll remain in blissful ignorance on this one.
And yes, rarely have I ever found dirt or bugs on my supermarket produce.

Mar 03, 2011
AndrewK512 in Home Cooking

Wash vegetables before roasting?

I'm actually surprised with the responses. If it's one from the supermarket I wouldn't wash it, sure there are pesticides or germs, but that doesn't really bother me. Now, one from the farmer's market, that's another story. Definitely wash those. Last time I bought some there was a bunch of tiny caterpillars/worms on it.

Feb 24, 2011
AndrewK512 in Home Cooking

Decent pizza in Vancouver

I've been to the new Ah-Beetz a few times. It's not as amazing as before but it's still really good. There's been a few inconsistencies with the dough (too thick, not browned enough) and the prices have increased, so worth a drive from Vancouver, I don't know... But the flavor is still spot on; it's very tasty. I've been told the suppliers for some of their ingredients changed, but I haven't seemed to notice anything. The tiramisu (if they're still offering it) isn't worth it. The wait times however, seem to have decreased.

Feb 22, 2011
AndrewK512 in B.C. (inc. Vancouver)

Chicken Stock "Etiquette" Question

Yes, it is okay. I wouldn't do it if the bones were gnawed at though. I only really ever cook for family though, so it doesn't bother me.
The issue is saving the bones without bringing attention to yourself.

I'd be disconcerted if I knew I was eating something made from stock of used bones. I understand that that's hypocritical, but I assume I've eaten plenty of things that would gross me out if I knew how they were made.

Feb 10, 2011
AndrewK512 in Not About Food

Quiz: The Year in Weird Food News

I wouldn't call Alton Brown a sellout. That salt is good stuff.

Dec 21, 2010
AndrewK512 in Features

The forgotten Veg

Broccoli is so underrated.

Dec 02, 2010
AndrewK512 in General Topics

Leftover ham bark?

What is ham bark?

Nov 26, 2010
AndrewK512 in Home Cooking

extra soaking a pre-brined turkey?

Definitely agree on not brining. Unless you are somehow able to make an isotonic salt solution you'll either result in an oversalted turkey, or one where the flavor is actually leeching out.

I like the butter idea, or just add the flavors to the roasting pan. Don't add the orange to the cavity cause it will just steam and result in uneven cooking.

Nov 21, 2010
AndrewK512 in Home Cooking

a lot of pomegranates!!

What are you making with 100kg of pomegranates?

Nov 06, 2010
AndrewK512 in B.C. (inc. Vancouver)

Dried whole anchos to powder

I always thought the seeds from dried chilis were removed because they don't puree well and they don't contribute to the flavor either.

Oct 31, 2010
AndrewK512 in Home Cooking

Should I Cut My Steak Like a Brit?

I'm a lefty and keep my fork in my left hand and my knife in my right hand. I'm also Canadian though.
Even when I've traveled to the States I've never in my life seen anyone eat with this 'zig-zag' pattern. It sounds ridiculous and inefficient.

Oct 26, 2010
AndrewK512 in Features

Need help refining this halibut “recipe” from Alaska

Halibut, mayo, parmesan, and apple?

If you have good fish there are countless better options.

Oct 25, 2010
AndrewK512 in Home Cooking

Help! Too many scallions!

Scallion oil. Blanch and shock scallion tops. Chop roughly. Blend with the least amount of oil needed to cover, slowly drizzle in more oil. Let sit for a day in the fridge. Strain gently in a fine mesh strainer. Done right, if you keep the whole mixture cold enough, you'll get a really flavorful vibrant green oil which can then be used as a garnish, or drizzled on foods, or frozen (and keeps its color well too after unfreezing.)

Or blanch and puree scallion tops (puree with ice or oil to reduce oxidation) and fold into mashed potatoes (around 4oz scallions per 2lbs potatoes.) You end up with this intriguing green side dish, which looks even cooler contrasted with a blood orange butter sauce and served with salmon or lamb or anything really.

I also like the suggestion above for a jerk marinade... mm.... one of my favourite things.

Oct 25, 2010
AndrewK512 in Home Cooking

Fall fruit plate; am I resigned to fruit that browns?

I believe bottled juices do work. I remember my Grandma using apple juice to keep apples from browning once, however, I haven't actually tested it myself. Most juices have added ascorbic acid which helps stop oxidation.

Pomegranates are a good fall fruit.
And make sure to use a sharp knife on the apples/pears which will damage less cells and create less of a browning effect.

Oct 20, 2010
AndrewK512 in Home Cooking

What's the harm in letting your dough rise for too long?

The dough should probably be fine overnight in the fridge. The issue would be if you left it out at room temperature for too long. Eventually the dough loses it's structure and ability to hold air pockets and just collapses into this sticky gluey mess.

Oct 13, 2010
AndrewK512 in General Topics

need a new lamb chop recipe, one that doesn't involve herbes de provence, dijon, rosemary, marjoram, oregano, lemon and/or thyme...

Ras el Hanout was definitely what I was thinking when I opened this topic. I just did this a couple weeks ago, served it with saffron rice with green beans and summer squash, and a watermelon-feta salad.

Sep 30, 2010
AndrewK512 in Home Cooking

Where does all my salt go in the oven???

Salt doesn't disappear, just your perception of it changes. Doritos, while slightly salty on their own, won't have enough sodium to adequately season an entire protein, just like you couldn't expect something like parmesan cheese to.

Salt issues aside, if you were experiencing a lack of 'cheesiness', perhaps something in that chemical-cheese-powder-concoction-whatever is extremely volatile to heat.

I have no idea what to say with regards to your oven salt issues. But perhaps you should try an experiment: equal sizes of fish, equal measurements of the seasoning, and pan fry one and oven roast the other. Otherwise it could just be your salt perception being off on a particular day.

Sep 20, 2010
AndrewK512 in Home Cooking

homemade pasta tips needed

I use a rough ratio of 2oz eggs to 4oz flour (approx. 1 egg to 1c flour). I've found that most recipes in cookbooks and whatnot call for too much flour for me, which results in that stiff crumbly dough, so I wouldn't add all the flour at the beginning, just start with a bit and add more when needed. I've never been happy with the product when I used to add water to stop the dough from being crumbly.And I usually roll all my pasta (including ravioli) to a setting of 8 out of 9 to give it more substance and bite.

I've made the dough a day ahead many times before, usually I don't bother with letting it come to room temp, after rolling it through a few times it warms up.

Sep 17, 2010
AndrewK512 in Home Cooking

Is It Wrong to Yell "Hey, Amigo"?

I would never do this. He should be treated like any other busboy. What if he was born and raised in an English speaking only household? Then it would be entirely offensive.

Sep 17, 2010
AndrewK512 in Features

Food So Wrong, It's Right

Butter poached potatoes.

Sep 12, 2010
AndrewK512 in General Topics

Habenero oil

Blend it with some spices, onion, salt and rum and make jerk chicken.

Sep 11, 2010
AndrewK512 in Home Cooking

Will this work? Cooking mixed beans....

Perhaps if you put them in three covered containers in the oven?
But I really don't think you'd be wasting too much burner energy.

Sep 05, 2010
AndrewK512 in Home Cooking

Pizza toppings - over or under the cheese?

Sauce, mozzarella cheese, toppings, then basil and parmesan after the pizza is finished.
There is no other way for NY-style pizza.
It also helps to preserve the individuality of the ingredients, instead of smothering them in cheese.

Sep 03, 2010
AndrewK512 in General Topics

Chefs versus cooks

From "A Return to Cooking" by Eric Ripert and Michael Ruhlman:

"A cook and a chef are different entities. "Chef" is a title. A chef can be good or bad or everything in between; he or she can be hotel chef, restaurant chef, tv chef, personal chef, corporate chef. "Chef" denotes a job. But when you are a cook, that is who you are. It's your spine and your soul. It suffuses all that you touch. When you see the soil bursting with young lettuce, with tomatoes, with light green vines of peas, all the molecules between your gaze and those vegetables are charged with the energy of cooking. The air sparkles." (pg. 16)

Sep 03, 2010
AndrewK512 in Not About Food

Reusing Beans/Rice from Blind Baking?

But then you'll have no beans for the next pie!

Sep 01, 2010
AndrewK512 in Home Cooking

Ad Hoc At Home by Thomas Keller.

A lot of fluff? No way. There's perhaps 5-10 'fluff' pages out of the 350. Most of the non-recipe/photo pages are useful cooking tips, guidelines, and stories about his restaurant.

Sep 01, 2010
AndrewK512 in Home Cooking

Ad Hoc At Home by Thomas Keller.

There actually is an additional weight measurement for the brine recipes. 5oz.
I go by weight and end up with around 1/2cup of salt as opposed to the 1cup called for.

Sep 01, 2010
AndrewK512 in Home Cooking