Ze German's Profile

Title Last Reply

Congratulations to the 2011 CHOW Beard Foundation Award Winners!

What the hell?

May 09, 2011
Ze German in Features

Exploding Bakeware Attacks Your Face

How to find out if bakeware is made of borosilicate or soda lime glass?

Jan 01, 2011
Ze German in Features

Mint and Lime Iced Tea

IMHO needs less sugar, maybe half should be enough for me. Having said that, the less sweet version will take a place in my rotation.

Jul 11, 2010
Ze German in Recipes

Turkish Köfte

So delicious and very authentic recipe. Made them as i know them from Turkish (fast food) restaurants in my area, that is, oval shaped patties from the grill (though versions on a skewer exist as well).

Jul 10, 2010
Ze German in Recipes

Pork Tenderloin: Gone bad?

What about the texture - is it slimy and / or greasy? Discolouration taken place already? If so -> ditch it. If not -> I don't know, LOL.

Jun 30, 2010
Ze German in General Topics

How do I start cooking?

Oh boy, with so many answers you will hardly get to the kitchen! ;)

Let me line out what helped me, some mentioned before ...

1.) Mise en place: before you cook, put tools and ingredients in place. Saves you from a lot of trouble when you overlooked something was missing or anything went wrong. It also means to read a recipe in full ALWAYS before you start.

2.) Learn some basics: when a recipe says "stew" you have to know stewing means with lid on. There are like 28742873427 techniques, and the amount of knowledge is just overwhelming, thus start by looking up the technique if you encounter it in a recipe. For example: http://en.wikipedia.org/wiki/Category...

3.) Write a journal: I started to write down the dish, date and what went wrong / was good each time i cooked. I am VERY forgetful and kept doing the same mistakes again and again.

4.) Sign up for the chow daily recipe newsletter! :D

5.) Last but not least check http://freeculinaryschool.com/video-t...

Good luck and never forget: practice makes perfect! ;)

Jun 07, 2010
Ze German in Home Cooking

Volumes Vs. Weight

CHOW is an excellent site. No doubt 'bout it. But the white metric knight on his horse with built-in scales has just galloped past them. I wish for weight as well as i messed up couple of dishes 'cause of bad conversions, not only from CHOW.

To our disadvantage, it seems that many people neither like doing math when cooking,
nor want to stick to recipes to the gram. And it works most times (except of baking and kosher salt :S).

Anyone else aboard on the pedantic train? ;)

Jun 07, 2010
Ze German in Site Talk

That's So Salty! It's Not Salty Enough.

> Yes, all the more reason to measure mass instead of volume, esp if you are baking.

Amen! This is odd, instead of using the least common denominator (fine grain table salt or weight), we convert from brand A to normal to brand B.

Jun 06, 2010
Ze German in Features

Smoked salmon ideas - no cheese

"Salmon Fillet with Smoked Salmon and Horseradish Crust" - salmon topped with salmon, won't get any better than that! See http://foodatista.blogspot.com/2006/0... or "The Professional Chef" if you own that book.

May 30, 2010
Ze German in Home Cooking

Do you feel guilty when dinner doesn't include a vegetable?

Me too. Best source for proteins.

May 29, 2010
Ze German in General Topics

Do you feel guilty when dinner doesn't include a vegetable?

Oh well, i do feel bad as well. With all that eat healthy bla bla yadda its hard to evade that feeling. I shouldn't though as in grand total there is nuff veggies and nutritions in my food.

On the bright side: you start pondering about WHY you eat what you eat, and eventually say goodbye to the old scheme of "1 x meat, 1 x staple food and 1 x alibi veggies". Makes you more open minded to use whats in your crisper.

May 29, 2010
Ze German in General Topics

Cuts of Beef

Hi there,

try http://www.foodsubs.com/Meats.html (very good site if you can't find an ingredient and need a substitute that your local grocery has on their shelves in general, not only beef).

Somewhat hidden: http://www.chow.com/sitemap/ingredien... (search for "beef").

And last but not least: http://en.wikipedia.org/wiki/Beef#Cuts

HTH

May 26, 2010
Ze German in Home Cooking

Chicken Stock Question

For white chicken stock I like to use carcasses and wings, or at least wing tips. I buy chicken as a whole and disjoint it (use thighs, drumsticks and breast portion for other dishes). Then the (raw) carcass with back meat and wings go into the freezer or stockpot.

Carcass and wings have a good ratio of bones, meat and skin.

As ipsedixit said, feet and neck are fine, too. For brown use the same stuff, but roast before.

May 22, 2010
Ze German in Home Cooking

What five cookbooks would you keep?

Yea, it requires a lot of work before cooking. Scaling recipes from the usual "makes 10 servings", reading the "how to" section before going on with the recipe, having a LOT of stock always at hand ... ;) Still it is worth every single penny IMHO, and once you have a system to use it, you'll never give it away!

May 20, 2010
Ze German in Home Cooking

Bagged lunch ideas- NO FRIDGE OR MICROWAVE!

How about pierogi (the baked and filled ones)? With ground meat e.g., or small calzone style pizza, which can be filled with virtually anything as long as it is not too moist.

And for the hardcore meatlovers: cold skewers (grilled) with meat and veggies.

May 20, 2010
Ze German in Home Cooking

Broken egg shell question

Prolly salmonella is the primary concern, which can be also found _on_ the shell. Thus, a broken shell will increase the chance of salmonella.

I agree with you nevertheless that the chances are negligible if healthy and heated through properly ... well, been all said before. :)

May 20, 2010
Ze German in Home Cooking

What to do with DRIED shiitake mushrooms?

*letsyouknow*

beef and shrooms = <3

so many useful tips, thanks to all of you.

Apr 06, 2010
Ze German in Home Cooking

Chicken and Wild Rice Casserole

Thanks a bunch for this recipe, so delicious, you won't leave a grain on your dish.

Apr 04, 2010
Ze German in Recipes

Homemade Stock Not "Gellied" and ?'s

Clearness might also be an issue when it comes to shelf life. I've read the floating particles / impurities will cause the stock to become sour more quickly.

Thorough skimming and straining will also improve taste and mouthfeel IMHO.

Apr 03, 2010
Ze German in Home Cooking

What to do with DRIED shiitake mushrooms?

Hi there,

topic says it all: what recipe can you recommend that includes shiitake mushrooms (dried, not fresh). Never tried one before ...

Thanks.

Apr 02, 2010
Ze German in Home Cooking

Boxty (Irish Potato Pancake)

Not tried it myself, but you sure can do the mashed potatoes ahead. Hold them in the fridge and reheat a bit before using so it is not "crumbly" and will blend with the rest.

As for the grated potatoes, you can peel and hold them in a pot of water (under refrigeration), but I wouldn't grate them ahead. As always, mise en place (preparing tools and ingredients, preferably weighed) will do its usual part. Second pan might be good so you can skip the oven / hold warm.

You CAN do them the day before, and they taste still good the day after, but DIFFERENT.

Mar 16, 2010
Ze German in Recipes

Provide a browseable ingredients list

Much obliged! How did you find it?

Feb 27, 2010
Ze German in Site Talk

Provide a browseable ingredients list

Sort of, i'm a couple of hours ahead (hence the name) ;)

Feb 27, 2010
Ze German in Site Talk

Boxty (Irish Potato Pancake)

Awwww come on, where was that recipe when i needed it a couple of days ago? ;(

Anyway, why not squeeze the potatoes with hands or cheesecloth / clean dishcloth? The sieve and spatula seem a bit awkward.

Feb 24, 2010
Ze German in Recipes

Provide a browseable ingredients list

Well, this feature request has been issued before. I cannot find a definate official statement though.

Provide a browseable index for http://www.chow.com/ingredients/

So far you can only navigate through it by means of hacks (direct url entry with increasing ids, linked from recipes, search results ...). An automated index with alphabetical sorting should be easy to realize, yet will be very handy.

So would you PUUULLEEEASSSSSEEEE give us that feature? ;(

Feb 22, 2010
Ze German in Site Talk

Curried Carrot Soup

Yummy and very easy to make as well! :D

Jan 30, 2010
Ze German in Recipes

Gruyère Tuna Melt

OH HELL YES! If tuna knew it's gonna end in this sandwich, it would jump voluntary abord the trawler! The sandwich is a wonderful mix of freshness from lemon zest and fennel, and the savory gruyere and aromatic garlic. Delicious and flavorful!

Jan 25, 2010
Ze German in Recipes

New Neighbor - welcome to the hood food

In Germany you would bring bread and salt. I must admit though, i like the idea of a cake / cookies. Should be safe to store it some time at room temp and you can eat it without cutlery (most of it, at least).

Jan 19, 2010
Ze German in Not About Food

Turkey Pad See Ew

Words cannot express the awesome! :@ Made this like half a year ago and still remember it as one of the best meals i ever had. The two servings size dish didn't last for 30 minutes!

Having that said, my dish was with more soy sauce and cooked over high heat, which is some sort of ... frying pan hay! ;)

Jan 19, 2010
Ze German in Recipes

Minestrone

Very nice, i keep eating this for days now and it just doesn't get boring (made it with homemade vegetable stock FWIW).

Jan 19, 2010
Ze German in Recipes