s

Shazam's Profile

Title Last Reply

Using Sugar in the Raw for Baking

Turbinado sugar is just a little less processed than white sugar. I'm not even sure it's any less processed - I think what they actually do is take white sugar and add molasses back in. This ensures a consistent product.

Extracting sugar from their host plants is an involved, complicated process.

1 day ago
Shazam in Home Cooking

Using up Cream Cheese

Open package.

Place package parallel to face.

Place tongue in package.

Eat cream cheese.

Don't judge me!

Apr 06, 2014
Shazam in Home Cooking
1

The People On America's Test Kitchen and Cook's Country

Point being is that they started off on the west coast (they originated in San Francisco). I fail to see what bruce9432's point was regarding "it's an east coast high cost mentality" in regards to a pan that costs $30.

Apr 02, 2014
Shazam in Food Media & News

Cooking from SLOW COOKER Cookbooks

Sounds good. My kids really, really want me to make this.

Apr 01, 2014
Shazam in Home Cooking

Ditching the mircowave?

Huh. I also want to purchase a FP just so I can do three things:

- Make lots of salsa
- Grate lots of cheese
- Make bread dough

Sounds ridiculous but I also use a ton of grated parmesan and would grately appreciate a better solution.

Mar 31, 2014
Shazam in Cookware

Is it true that SF restaurants barely make profits?

You invest in restaurants and the got terms revenue and profit conflated?

Are you sure you actually invest in restaurants?

Mar 31, 2014
Shazam in San Francisco Bay Area

Is it true that SF restaurants barely make profits?

Revenue is not profit.

Mar 28, 2014
Shazam in San Francisco Bay Area
4

Your tried and true Cook's illustrated Best recipes.

I make the apple crisp, it's absolutely wonderful. The topping is perfect.

Mar 28, 2014
Shazam in Home Cooking

cooking with fructose - advice please!

"This explains why the blood-glucose response to 50 grams of sucrose is approximately half that of 50 grams of corn syrup or maltodextrins (where the molecules are all glucose)."

WTF is this crap? Typical HFCS contains LESS fructose than sucrose (Common HFCS is 42% fructose, sucrose is 50% fructose).

And you do realize that fruit contains fructose, right? That's why it's called FRUctose. So you stopped eating fruit?

Mar 27, 2014
Shazam in Home Cooking

Garlic Press - do you believe in them?

I have the Tupperware garlic press, which actually works really well.

Cutting versus chopping versus mincing garlic results in different flavours.

And it's not a unitasker. You can press ginger :)

Mar 27, 2014
Shazam in Cookware

Any reason why beef shank isn't as popular to cook?

Just a caveat, it's used for low fat/extra lean ground beef, not sure if that's what you actually want to make.

Mar 27, 2014
Shazam in Home Cooking

Any reason why beef shank isn't as popular to cook?

Yes, that's what it's primarily used for in regions where ground beef is popular.

Mar 27, 2014
Shazam in Home Cooking

Any reason why beef shank isn't as popular to cook?

It's made into ground beef. And ground beef is really popular.

Mar 26, 2014
Shazam in Home Cooking

Your disappointing purchases from Costco

Almost all their profit comes from the membership fee. Their goods and services are basically sold at cost.

Mar 26, 2014
Shazam in Chains

Truffle oil...619 calories per tablespoon??!!

Not really. People usually use a lot more, actually, especially when using oils as a flavouring.

Mar 26, 2014
Shazam in General Topics

Cooking from SLOW COOKER Cookbooks

Hey thanks for noticing :)

Yeah I really like this cookbook. What a lifesaver.

Other recipes I really liked:

- Street Fair Sausages.
- Easy BBQ Spareribs. Another ludicrously easy recipe.
- Braised steaks with smashed potatoes. I wrapped the potatoes in foil because my steamer is broken, turned out great. Also didn't add horseradish because kids, still they were tasty.
- Easiest-ever beef and potato stew. Turned out good, only thing is I'd substitute blade steak for the sirloin tip, as the sirloin tip was too lean.

They use tapioca as a thickener in many of the recipes, it's absolutely brilliant because it actually holds up for hours.

Mar 26, 2014
Shazam in Home Cooking
2

Cooking from SLOW COOKER Cookbooks

Yes. CI has a super simple whole chicken slow cooker recipe. Take whole chicken, slather in pesto, and place in slow cooker breast side down. Cook for 8 hours on low. Turns out luscious. Skin is rather useless, but the pesto permeates the meat.

And there's hardly any water and fat rendered out. It was rather amazing.

Mar 25, 2014
Shazam in Home Cooking

Why are expensive fresh herbs used in most recipes?

They're $2 max up here in snowland, I have no idea how JTPhilly is paying $6.

I've seen fresh Cilantro up here for 39 cents!

Mar 23, 2014
Shazam in Home Cooking

Why are expensive fresh herbs used in most recipes?

Dried basil should be banned under the Geneva Convention. Horrid stuff.

Mar 23, 2014
Shazam in Home Cooking

The People On America's Test Kitchen and Cook's Country

Yeah you know what I bought a T-Fal three pan set at Costco and they're garbage. The big pan warped, the small pan's coating is already coming off after a year.

I bought their recommended pan in two sizes. Works much better. Because it's SS clad I find it retains heat much better. Even my wife strongly prefers using them and she usually doesn't care, but she noticed that everything turns out better in those pans.

And $30 for a pan is expensive? Whatever you do, don't ever go into a Williams Sonoma (BTW, a west coast store).

Mar 22, 2014
Shazam in Food Media & News

Recommendation for accurate meat thermometer?

Hey thanks for this, I changed it. I'm actually VERY HAPPY you told me about this!

Mar 21, 2014
Shazam in Cookware

Bakeries in Calgary?

Is it just me or has the quality of bread (and pastries, etc) in town gotten better the last few years? I've been buying stuff from a few random places (whatever's at whatever FM I'm at) and, well, they've all been really, really good recently. Some places I've never been a real fan of (*cough* Rustic Sourdough) seemed to have radically improved.

Mar 07, 2014
Shazam in Prairie Provinces

Barilla no boil lasagna noodles in Calgary?

Yeah, I bought the Catelli no-boil ones, they worked fine, but I'm really curious about the Barilla ones as they're supposedly much thinner and they're totally flat.

Mar 06, 2014
Shazam in Prairie Provinces

Barilla no boil lasagna noodles in Calgary?

Thanks, I'll check it out!

Mar 06, 2014
Shazam in Prairie Provinces

Beef Fajitas - want to use more tender cut than skirt steak...

If you have a lot of time try using flaken cut short ribs.

Mar 04, 2014
Shazam in Home Cooking

Barilla no boil lasagna noodles in Calgary?

Gah stupid autocorrect. Barilla.

Mar 02, 2014
Shazam in Prairie Provinces

Barilla no boil lasagna noodles in Calgary?

Anybody know where to get these in Calgary? Went to Sobeys and they don't carry it. Thanks.

Mar 02, 2014
Shazam in Prairie Provinces

Recommendation for accurate meat thermometer?

Oh, yeah, I knew that. Still a pain. But sharebear provided the solution I hope. Regardless it's a very small annoyance in my life.

Feb 28, 2014
Shazam in Cookware

Recommendation for accurate meat thermometer?

I'm sticking it into meat. So yeah when the temp is 100 I'm not wiping it with a towel and closing it into that bacterial trap.

Feb 28, 2014
Shazam in Cookware

Recommendation for accurate meat thermometer?

Thanks, I'll check that out. I did look in the manual to see if it was changeable but only perused quickly.

Feb 28, 2014
Shazam in Cookware