HaagenDazs's Profile

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Favorite Steak Toppings

Ahh - good one choco. ;-)

Mar 26, 2009
HaagenDazs in Home Cooking

using a french press? how hot can the water be?

Yeah - I keep mine in those food saver vacuum bins and just suck out the air every time.

Mar 26, 2009
HaagenDazs in Cookware

Slow cookers [Moved from Home Cooking]

Only if you get the deluxe version with the aluminum insert... which rings in at a f-ing ridiculous $280. The regular $200-ish one has the regular ceramic insert.

Mar 26, 2009
HaagenDazs in Cookware

Favorite Steak Toppings

In some cases, you are 110% correct. But... as I stated above (and KT agreed), at some point during cutting process there will be one steak which is called a t-bone and the VERY next steak will be called a porterhouse. That's all.

Mar 26, 2009
HaagenDazs in Home Cooking

using a french press? how hot can the water be?

Actually (while it's a different subject) I've heard just the opposite. The freezer isn't a good place for coffee.

Mar 26, 2009
HaagenDazs in Cookware

using a french press? how hot can the water be?

That's fair - I just think that people shouldn't worry too much about temperature differences of 5 or so degrees when they're making coffee in the morning using a french press (the best, cheapest method in my book!).

Mar 26, 2009
HaagenDazs in Cookware

Favorite Steak Toppings

What I meant was you can take the "best" porterhouse/t-bone cut from one cow and the "best" porterhouse/t-bone cut from another and they may be drastically different. That's where USDA grades come from. That's what I meant by meat quality.

Now if you're buying inferior end cuts that happen to have something like a line of sinew running through them well that's your decision, (and I do agree that an end cut like that is quite different from a good porterhouse, you're absolutely right) but that's not really my argument.

My argument is that this is the same cut of beef, and that just because there's a larger filet in one compared to another doesn't justify the statement that someone "[doesn't] like [a t-bone] at all" but "really prefer[s] porterhouse". It just doens't make sense.

Mar 26, 2009
HaagenDazs in Home Cooking

Favorite Steak Toppings

Well, you're entering into meat quality issues rather than true differences. And I don't even agree with the assessment you've given actually. Sure there are some cuts of meat from any part of the animal that might be better or "worse" in terms of sinew or something similar, but as long as we're comparing apples to apples, I don't agree that there's a "qualifiable difference." I think the others here will agree with me.

Mar 26, 2009
HaagenDazs in Home Cooking

Favorite Steak Toppings

"Adjacent" is correct. More specifically, if I can reiterate, it is THE SAME THING. ;-)

Mar 26, 2009
HaagenDazs in Home Cooking

meat on counter question

Not sure it's the brightest idea to drop a bunch of beef bones down your disposal, but... it's not my household pipes or disposal that will be ruined.

Mar 26, 2009
HaagenDazs in Home Cooking

Favorite Steak Toppings

I'm with ya ipsedixit, but do know that thickness doesn't matter. Porterhouse steaks are OFTEN thicker, but by no definition do they have to be. I've seen many-a porterhouse that is rather thin.

Mar 26, 2009
HaagenDazs in Home Cooking

Favorite Steak Toppings

OK... that's fine and you can say what you want, but to everyone else out there who is reading this (wink, wink), there is absolutely zero difference in the 2 aside from a slightly larger filet side. They are from the exact same part of the animal and at some point, one steak cut from this loin area can be called a t-bone and the very next steak will be called a porterhouse.

So again, for those who are new and learning, there's no difference in flavor, or texture. One side, when butchered seperately is called a NY Strip (or some variation on that name) and the other side is the tenderloin (filet mignon).

Perhaps you like the larger filet on a porterhouse kchurchill5? Maybe that helps you explain it?

Mar 26, 2009
HaagenDazs in Home Cooking

The cooking channel - your thoughts?

Oh yeah, Lidia's Italy is good too.

Hubert Keller is OK but not my favorite. He's been on locally for a few weeks/couple months now.

Mar 26, 2009
HaagenDazs in Food Media & News

The cooking channel - your thoughts?

Different markets show different shows at different times of the day and at different times during the year/season.

There are some standards out there I'm sure but:

Jacques Pepin Fast Food My Way,

Cooking with Julia Child,

Simply Ming (Ming Tsai),

Mexico One Plate at a Time (Rick Bayless),

Gourmet's Diary of a Foodie, and the

America's Test Kitchen and

Cook's Country are good starts.

Prepare to be amazed at the wealth of knowledge that you will see on these shows compared to the circus-type-soccer-mom atmosphere that Food Network presents. Do check out Jamie at Home on Saturday mornings on Food Network though. DVR is a good friend for this show in the early AM. ;-)

Mar 26, 2009
HaagenDazs in Food Media & News

Aqua Blue, Roswell, GA

It's not terrible, you're right, but I just haven't been super happy with everything I've gotten there. I'd rather hit up Swallow across the street and gorge myself on some BBQ and a 40 oz Budweiser. :-)

The northern suburbs in general have some good places to go and the two others you mentioned are good spots, I agree. Remember there's a Stoney River a the intersection of 92 (where Holcomb Bridge becomes Crossville Rd) and Alpharetta Hwy/Hwy 9 so it's not an extension to hit up that one.

Mar 26, 2009
HaagenDazs in General South Archive

The cooking channel - your thoughts?

Just type in public television _____ (insert your nearest major city in that blank) in Google and that's your channel. Here in Atlanta we have 2 public broadcasting stations (pbs) 1. GPB (Georgia Public Broadcasting) and 2. PBA (Public Broadcasting Atlanta).

Like cheesecake said, you most certainly have a PBS station, it's probably in the lower end of the channels near the rest of your local news channels (ABC, CBS, NBC, FOX).

Mar 26, 2009
HaagenDazs in Food Media & News

Favorite Steak Toppings

I never said it was dry aged, sorry. I was just saying that you don't have to spend cash on top dollar aged steaks.

And by the way, there is basically NO difference between a t-bone and a porterhouse aside from a larger filet side, so to say you "don't like [a t-bone] at all" sounds pretty darn goofy when you immediately follow that with you "really prefer porterhouse." ;-)

Mar 26, 2009
HaagenDazs in Home Cooking

The cooking channel - your thoughts?

The thing is that for those of us who started watching the channel in it's early days have noticed a HUGE, and by huge I mean *very* drastic, change in programming from truly good cooking shows (Molto Mario) to goofy "bake-offs" or other competitions. Sure, keep Sandra Lee on the channel, I don't care, but balance it with some real quality. Replace all those Diners, Drive-Ins, and Dives or the "Food Network Special" candy sculpture tower competition with something of substance. Right now the only new-ish show that has any real cooking merit is Jamie at Home... and that airs at 7:30 AM, one day a week on Saturday mornings.

Mar 26, 2009
HaagenDazs in Food Media & News

Favorite Steak Toppings

I'm VERY surprised when I hear that people can't afford steak.

Sure we're all on different budgets here, but you don't have to spend $18-$22 a pound on a dry aged hunk of beef. I bought a 1.5+ pound t-bone at Publix the other week that was on sale for $5.60-something per pound = $8.50-something total cost. I split it with my wife for dinner and it was plenty.

Broken down this was obviously $4ish per person. I've seen ground sirloin for nearly $5 a pound before, so you have to look at the real picture and you can't always assume that just because its a steak that it's automatically out of your price range. This wasn't a "manager's special" or anything else either, this was fresh, regular grocery store beef.

Mar 26, 2009
HaagenDazs in Home Cooking

The cooking channel - your thoughts?

I'm with ya all the way! Fine Living Network (same family as Food Network) now plays some good re-runs of the old Molto Mario and some other shows (haven't kept up with it).

Mar 26, 2009
HaagenDazs in Food Media & News

Favorite Steak Toppings

If we're talking standard steakhouse cuts (ribeye, NY Strip, filet, etc.) I avoid the "Applebees Treatment" and stick with things like salt & pepper and MAYBE, on rare occasions, a pat of butter if I feel it could use it. If I'm doing skirt steak or flat irons for tacos I may mix up the spices a bit but I still don't find it necessary to muck up a perfectly good piece of beef.

Mar 26, 2009
HaagenDazs in Home Cooking

Aqua Blue, Roswell, GA

I agree about Little Alley and Oak Street Cafe.

Aqua Blue has never impressed me and the reviews have always been mediocre. In fact, the AJC didn't even give it a star when they reviewed it a few years ago - I think they gave it only a "Fair" rating. Much of the allure of the place is that it's been a local cougar hangout recently as they have dance lessons and drinks. Think older suburban females giggling & gossiping and reliving the old Sex and the City days. Of course that's just my take on it.

Too bad VG Bistro is out of the question, that's a real star in our area. Other options are:

Byblos (haven't been in a few years unfortunately but I assume it's still good)

Relish (decent)

Sugo (another I haven't visited in a year or more but has always been good)

Greenwoods (Just OK food with a southern flair)

Stoney River (chain but decent wine list and steaks)

Red Salt (fairly new and got mixed reviews, I would call it middle of the road)

Mar 26, 2009
HaagenDazs in General South Archive

How to clean a coffee maker

Yeah - you can use vinegar. Or there are coffee pot cleaner chemicals (99.9% of them are non-toxic so when I say "chemicals" don't be scared) at the grocery store that you can buy. Look over in the cleaning aisle or maybe the hardware section of any major grocery store.

Mar 26, 2009
HaagenDazs in Cookware

Are all the lobster stocks salty?

Please tell me you didn't boil an entire lobster into oblivion at the expense of simply making stock... Lobster shells and body are perfectly acceptable to use AFTER you have removed the meaty parts.

Anyway, why do you not simply add salt if its not salty enough?

Mar 26, 2009
HaagenDazs in Home Cooking

using a french press? how hot can the water be?

I'm with you scubadoo97.

And what else are we supposed to do... put a candy thermometer in the water and take it off the heat when the temperature PRECISELY hits 205 degrees? We're talking coffee in the morning before you head to work or on a lazy Saturday morning. Sounds like someone's got too much time on their hands.

Mar 26, 2009
HaagenDazs in Cookware

Dutch Ovens

I posted this at 3:30 pm this afternoon in another thread:

"The differences in price can equate to size (larger ones cost more) and some brand names. For instance All-Clad makes one that's something like $200 (just a guess). That's completely unnecessary and they are clearly charging more because the outside is fancy brushed steel but with the oh-so-important All-Clad branding on the front. Shop at Walmart or Target or Bed, Bath & Beyond (use that 20% coupon) and look to spend anywhere from $20 for a cheaper, smaller one to around $50 or $60 for a larger one with a few more functions."

Mar 25, 2009
HaagenDazs in Cookware

Dijon Mustard

Mustard has a high vinegar content but that doesn't fix everything. Granted, we are talking about a best by date, not an expiration date, but even mustard doesn't last forever. If someone handed me a jar with a date from a couple years ago, I don't think I'd hesitate throwing it in the trash. Freshness is an obvious factor here though.

Mar 25, 2009
HaagenDazs in General Topics

Slow cookers [Moved from Home Cooking]

The differences in price can equate to size (larger ones cost more) and some brand names. For instance All-Clad makes one that's something like $200 (just a guess). That's completely unnecessary and they are clearly charging more because the outside is fancy brushed steel but with the oh-so-important All-Clad branding on the front. Shop at Walmart or Target or Bed, Bath & Beyond (use that 20% coupon) and look to spend anywhere from $20 for a cheaper, smaller one to around $50 or $60 for a larger one with a few more functions.

Mar 25, 2009
HaagenDazs in Cookware

best cheez-its flavor?

I'm a purist and I like the original best.

To comment on the other brands, I've found that the Trader Joe's brand, while it has a slightly different flavor is quite good.

Mar 25, 2009
HaagenDazs in General Topics

Single in Atlanta

Wow sounds like you had a good time! Glad your experience was good and I certainly have to make it down there before too long.

Mar 25, 2009
HaagenDazs in General South Archive