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Fresh soft shell crabs and best preparation?

Classic Meniere or Almandine.
Dip in Milk then flour,

sauté in clarified butter or butter & oil
pour off fat from pan
add whole butter & brown
add lemon juice and chopped parsley &
toasted sliced almonds if desired

about 7 hours ago
zackly in Home Cooking

"Bar S Beef Franks": has anyone tried them?

If you really think these are good hot dogs you really need to get to CT, the hot dog state.
https://www.youtube.com/watch?v=74tgV...

http://www.tootimidandsqueamish.com/2...

about 8 hours ago
zackly in General Topics

Pan Fried Steak

Karl
I've got two large porterhouse steaks that I'm thinking of cooking sous vide for dinner tonight because it's the easiest method which will allow me to socialize with my friends. After two drinks I'm a lousy cook.

Pan Fried Steak

Sure you need good technique but you can make great steaks in a pan on a stove. The first two French restaurants I worked in did not have broilers. We cooked all steaks in pans then finished the thicker ones in an oven. Do all methods of cooking yield the same results? No, but if you are cooking good meat they can all taste great.

Pan Fried Steak

With rare exceptions good cooks generally don't work in steakhouses. You give me 28 day aged USDA Prime steak and I can cook it on a grill, in a pan, sous vide or in a toaster oven for that matter. The results will be excellent.

Broken clams safe to eat?

If you are cooking them there should be no problem. Given your scenario I would also eat them raw providing they were refrigerated.

May 22, 2015
zackly in General Topics
1

Best type of pan for caramelizing mushrooms?

Mushrooms are mostly water. You need to cook them long enough to evaporate that moisture before they'' brown. I would think pretty much any type of pan will do.

May 22, 2015
zackly in Cookware

Pan Fried Steak

Cooking a good steak is mostly about the quality of the beef you buy. Get a USDA Prime or Choice steak, nicely marbled and it matters little how you cook it. I prefer a heavy char on the surface but not everyone does.

May 22, 2015
zackly in General Topics
1

Is it ok to eat many eggs?

I was pretty strickly following a very low carb, high fat, high protein diet last year for six months. I did see a big improvement on my A1C but continued to gain weight and resulting blood tests showed increased bad cholesterol & dangerously high triglycerides. I've added some grains and fruit back into my diet which I enjoy but whatever I do now I just keep gaining weight.

May 21, 2015
zackly in General Topics

Pollinating Tomato Plants

I'm a novice tomato grower too, my second season. Could you increase the yield by pollinating with a Q-Tip?

May 21, 2015
zackly in Gardening

buying a new knife

No, I've never used a MAC knife. I was just showing an example of the shape I recommend, a classic chef's knife with dimples.

May 21, 2015
zackly in Cookware

buying a new knife

Call me a heretic but I prefer the molded plastic handles found on inexpensive chef's knives to the round wood handles found on many expensive Japanese knives. Get a little grease on them and they are like handling a live eel. That is their Achilles heel, IMHO.
http://www.amazon.com/Mac-Knife-Serie...

May 21, 2015
zackly in Cookware

No cheap corned beef this year?

I'd check them first for Mad Cow Disease but if they tested clean I'd fill up my freezer @ this price.

May 20, 2015
zackly in General Topics

buying a new knife

If I had $100.00 to spend on a chef's knife I'd get something shaped like this one:
http://www.amazon.com/Mac-Knife-Serie...

I like the European chef's knife shape so that you can rock it plus I like the dimples so vegetables will be less likely to stick to the blade. Get a knife that's a minimum of 7". Anything smaller is too fatiguing, IMHO.

May 20, 2015
zackly in Cookware

Is it ok to eat many eggs?

Yes, believe me it's not a decision I've come to lightly given my lifetime relationship with food (chef & food marketer) but I feel it's the best chance I have to save my life. Gastric bands do not reduce the production of our hunger producing hormones but the gastric sleeve & bypass do.I'm still deciding which of the latter two surgeries I'm going to have. I'm currently going through the medical testing, nutritional & psychological counseling with a target date for my sugery of early August.
http://www.hindawi.com/journals/ijpep...

May 20, 2015
zackly in General Topics

Is it ok to eat many eggs?

If losing and maintaining weight loss was simple there wouldn’t be so many overweight people. It is natural to eat until your appetite is sated. If I eat a forkful beyond this I am uncomfortably stuffed. If I eat a forkful less I’m still hungry. Some people just store more fat than others. I’m 65 y/o now and my weight has fluctuated over the years relative to how active I was. Until my mid 50’s I was very athletic; biking running basketball etc. Since I’ve become more sedentary and diabetic I have gained a significant amount of weight, from 180 to 250 lbs. I have failed in my many attempts to maintain weight loss. I refuse to walk around hungry all the time. I’ve decided to have bariatric surgery this summer. Hopefully, that will get my diabetes under better control and improve my overall health. That might be an option for you albeit a drastic one.

May 20, 2015
zackly in General Topics

Flatware buying tips?

I called Oneida after not seeing any mention of flaware sizes on their website. The c/s rep told me that they no longer make the larger "continental" size flatware because their customers didn't like them. I'm partial to this pattern but I would have to buy it on eBay because that pattern is discontinued.
http://www.oneida.com/flatware/discon...

May 19, 2015
zackly in Cookware

Flatware buying tips?

Thanks to all for taking the time to write your advice!
I just got back from Costco and they only had two patterns of Reed & Barton. They were 18/10 stainless and had acceptable "weight" to them. I liked one of the patterns but like my current set, the pieces were too large for my taste.I guess I don't like "Continental" sized flatware & need to look for "Standard" size. I found this info online:

"What is the difference between standard and continental sizes?
Standard refers the sizes of flatware commonly used with American table settings. However, for a more imposing look, there are "continental" flatware sizes (also referred to as "dinner" sizes) that are larger and heavier than the standard. In many collections, Gracious Style can special order either size."

May 19, 2015
zackly in Cookware

Flatware buying tips?

I need a new set of "everyday" stainless flatware. I'm thinking a service for 8 roughly 45 pieces. The set this is replacing that I bought online is an Oneida brand. I was never thrilled with it because the pieces are a bit too large, especially the smaller spoons. I read just now that this sizing might be "European" or "Classic"? Anyone have any tips? I'm going to first check Costco today because if my wife doesn't like them, returns are easy. Should I be concerned about the type of stainless steel? I see 18/10 and 18/8. Anyone have any buying tips?

May 19, 2015
zackly in Cookware

Is it ok to eat many eggs?

No one here who has struggled with weight loss is surprised that you failed on this (silly) diet. I would first look for a traditional nutritionist and work with them to find a eating plan you can live with long term then I'd find a personal trainer. Unfortunately, there's no magic pill.......yet. If anyone ever does find that pill, they'll be the next Bill Gates.

May 19, 2015
zackly in General Topics

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

The biggest sin I see is people putting the cooked food back on the same platter that they used to bring the raw food to the grill, without washing it. Although, I think most people are much more aware and practice proper food handling techniques than they were twenty years ago.

May 19, 2015
zackly in General Topics

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

This has been discussed here before and I've encountered it on numerous occasions. It's hemoglobin or bone marrow seeping out, It's safe to eat.
http://chowhound.chow.com/topics/815912

May 19, 2015
zackly in General Topics
1

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

You are correct to be concerned. I am very careful not to cross contaminate raw with cooked food but I've seen many many atrocities at other peoples houses around the grill. I don't say anything because I'm a guest and I have never gotten sick this way. Maybe the beer, vodka & cigar smoke kills the bacteria?

May 18, 2015
zackly in General Topics

i am not planning to replace the dishwasher when it dies.

No dishwasher? That's crazy talk, especially if you entertain. For example, I'm hosting 2-3 couples this weekend for a cookout. I have only a single bay sink in my small kitchen that needs to be kept available for food prep, etc. We'll drink & nosh for an hour or so then bring in the glasses, dishes & platters which will go directly into the dishwasher and washed immediately. This kills two birds with one stone by not taking up counter/sink space and also getting them cleaned. Where would I put them otherwise? At the end of the evening I'll remove the clean load and add the dinner dishes. They'll be clean & dry by the morning.
BTW: I don't think sanitizing when hand washing is an issue proving you have a healthy immune system. Although to properly sanitize you need to get the dishes to 140F, hot soapy water will remove or kill almost all bacteria. Your immune system will take care of the rest, IMHO.

May 18, 2015
zackly in Cookware

Help me build a cookware set!

Here's a nice set of reasonably priced set of Cuisinart Clad cookware available from Costco Canada with free shipping, if you're a member. Sometimes full sets are much cheaper than buying a la carte:

http://www.costco.ca/.product.1001263...

May 17, 2015
zackly in Cookware

Help me build a cookware set!

That's my workhorse pan now. Look for SLT coupons online but SLT brand in no better or worse than any other brand. It's the sandwiched (clad) construction that you need to be looking for.
Another option that you should STRONGLY consider for deep frying is a portable induction burner with a induction friendly pan and wire mesh basket. This will give you easy temperature control and it is much safer than cooking on a stove. If I was starting over I would get something like this:
http://www.amazon.com/1800-Watt-Porta...

Here's an earlier discussion
http://chowhound.chow.com/topics/9274...

i am not planning to replace the dishwasher when it dies.

Modern dishwashers all clean very well. If you run your dishwasher overnight and your kitchen is near where you sleep, you might want to use noise level (dB) as your top priority when shopping.

May 17, 2015
zackly in Cookware

do different brands of milk taste different to you?

Better or worse?

May 17, 2015
zackly in General Topics

Chuck Eye Steaks

I would not marinade this cut of beef. One of the biggest myths in cooking is that marinades tenderize. They only penetrate a steak about an eighth of an inch so basically what they do is flavor the surface and make it harder to char/burn, a flavor I love on a beef steak. Here's a good scientific explanation:
http://amazingribs.com/recipes/rubs_p...

Mexican chorizo?

Mexican chorizo comes raw or cooked. You probably want the raw.

May 16, 2015
zackly in Greater Boston Area