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dave_c's Profile

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Frozen egg whites in baking (...and then freezing the baking...)

I don't see any problems. The raw egg whites have been cooked and formed into a new baked product.

This assumes the egg whites aren't funky to start with.

Aug 26, 2015
dave_c in Home Cooking

botulism from garlic in olive oil?

Sorry, but you're not correct.

Boiling is a common approach to denature the toxin.
Spores are destroyed at much higher temperatures (above boiling water) hence the requirement for pressure canning low acid food.

Aug 25, 2015
dave_c in Home Cooking

SPAM

My contribution to Hormel is once a year.

In fact, I just bought two cans of spam for my annual Spam binge.
One can for Spam musubi and another for a family breakfast of fried spam and eggs.

Aug 19, 2015
dave_c in General Topics

Help me with my Garlic overdose!!

Did you properly can the sauces (in a pressure canner) for it to last a year or are you freezing the sauce? I would recommend freezing the sauce if you just poured hot sauce into the bottles.

How strong is the garlic flavor? Is it unbearable?

Now to the sauce, you can use the sauce as a base for other dishes like a pot roast or a chicken dish (cacciatore?).

Aug 19, 2015
dave_c in Home Cooking

Kidney beans safe for consumption

Yes, sprouted beans are safe to cook and eat. It's quite common for people to sprout beans, on purpose, so the vitamin content is increased. Don't worry about removing the rootlet

I would just cook as normal, but check the web for info on cooking time.

Aug 05, 2015
dave_c in Home Cooking

Need a good cooling dip for Korean fried chicken.

The idea of the sauce is to cool the spiciness of the chicken?

The Korean fried chicken I've tried is usually sweet and spicy.

Just brainstorming... I would add some acidity and saltiness to the dipping sauce to round out the flavors. Maybe a soy-lime dipping sauce. Maybe a soy-lime-sesame paste (or peanut butter) dipping sauce for a little more creaminess.

I wouldn't want to ruin the chicken with kimchi, but that's a personal preference.

Jul 28, 2015
dave_c in Home Cooking

Earthquake Kit Seattle

Velveeta, Rotel and cereal.
Cases of costco water.

I'm assuming my fridge and freezer will have no power so stuff will spoil. Mayo sandwiches anyone?

Jul 24, 2015
dave_c in Greater Seattle

Eating Corn On The Cob--What's Your Style???

Cooked (any style), lightly buttered.
I'll pick up and start at the pointy end and use the "log roller" technique before moving towards the stem.

I just can't do the typewriter. It just seems too difficult to eat from tip to stem without rolling. The intact kernels above and below the lips just get in the way. :-)

Jul 24, 2015
dave_c in General Topics

Portland diner owner under fire for yelling at toddler, Facebook posts

Odd response from the owner, "you are lucky I didn't get really *blank* nuts because being physical is not something I cower from"

Seems to indicates she is a little *blank* nuts.

$500 on the line with a friend in a steak cook off

1) You need to know the preferences of your judges. For example, some people love dry rubs and steaks seasoned with lots of different flavors. While others want to taste the beef and only need salt and pepper.

2) Don't try something new on the day of the taste-off. Do a couple dry runs to see how you like it.

I agree with the comments that salt, pepper and butter with a faint hint of garlic or shallots.

What you can consider is cooking the steak and having a sauce on the side... like an old school Steak au poivre especially if you do a filet.

As to girly woman, I see those as someone wanting sugar on their steak. :-)

Jul 21, 2015
dave_c in Home Cooking
1

Why Yelp Sucks!

So the documentary already has a thesis "Yelp Extorts" and will do what it takes to show the thesis true?

Also, there have been news items about Yelp Elites and entitled Yelpers that try to shakedown businesses. Will the documentary go over those cases?

The Eater article mentions Yelp was investigated by the FTC and had lawsuits dismissed because they was no evidence of wrong doing.

I guess I'm too much of a scientist where I want the data to point to the answer and not cherry picking an answer.

Note: I have no stake in yelp. I use the app and do ignore all yelp elite reviews.

Jul 20, 2015
dave_c in Food Media & News

Can you brown a dough made out of bleached flour in the oven?

Was there any leavening in your dough - yeast or baking powder/baking soda?

Without any leavening, you're going to have a very hard pretzel-like crust. Unless you stretched the dough really thin, slathered on butter and rolled it like a strudel.

Edit to add more info... My expereience with unleavened doughs have been strudel and tortillas. Tortillas are actually leavened by steam, hence the cooking in a hot skillet. Stredel doesn't really need leavening since you're making a phyllo (sp?) style dough.

How to get sugar out of container?

What I would use is a large spoon to scoop and level when used for baking. An alternative is to weigh the sugar you need, 1 cup = 200 grams. When I bake, I just weigh ingredients. No need to spoon and level.

Jul 13, 2015
dave_c in General Topics

Low & Slow Scrambled Egg fans, have you tried this?

I'm against adding extra ingredients, especially a thickening agent, to my scrambled eggs, but I'll give this recipe a shot. My curiosity is piqued.

Jul 13, 2015
dave_c in Home Cooking

what is the trick to not have rice boil over?

The rice boils uncovered for a 1/2 hour and still boils over when you cover?

Your water ratio is too high.

Jul 10, 2015
dave_c in Home Cooking
1

what is the trick to not have rice boil over?

1) I agree that you need to turn the burner onto low (just enough) to keep the water barely boiling (a simmer). On my electric stove, that's around 1 or 1.5.

2) If your stove doesn't go that low, I would do the opposite of what you've tried. Instead of a tight seal on the lid, I'd lift the lid a little for about 10 minutes and cover when most of the water has been absorbed or evaporated.

3) Also, your water ratio seems a little high. I suggest at the most a 1.5 cup water to 1 cup rice ratio.

Jul 10, 2015
dave_c in Home Cooking

Is there any reason to NOT wash fruit before canning?

I would guess is they were cutting corners to save time.
Rinsing and draining fruit won't throw off your syrup too much.

Were the cherries pitted and apricots pitted?
I would.

Jul 09, 2015
dave_c in General Topics

Ever considered writing a cookbook?

I've thought about writing a cookbook where my goals are similar to yours - passing down recipes to friends and family.

I've come to the the conclusion that for me, I'd rather create blog so the information is available. I'm not looking for readers or making money (via ads or book deals).

Only thing I need now is time to write a blog or write a book.

Jun 10, 2015
dave_c in Not About Food
1

What would you do if you dropped dinner on the floor?

For dishes that that have small bits, such as a stir fry or a saute, I usually toss it.

For large single items, such as a roast, I would rinse and bake a few extra mintues.

How can I use frangipane cream as cake filling?

For me frangipane is about the almond flavor... How about making an Italian frosting and incorporating the ground and some almond extract?

Jun 03, 2015
dave_c in Home Cooking

Rib Coward!!

Don't give up. We've all had our failures.

Look into smoking the ribs on the grill and finishing off in the oven, or vise versa, where you cook the ribs in the oven and finish off on the grill to sauce and glaze.

I like the flavor from the grill, but I don't have the patience to mind the grill for an hour or two.

I think cooks country has done rib recipes in a similar fashion.

Jun 03, 2015
dave_c in Home Cooking

Gift Card "etiquette" when dining out

I would think, but may not be the legal reality, if the restaurant has the same except for the owners, I would think the restaurant would have to honor those gift cards. The new owner would have assumed the "debt" of business.

With that said, I always play it on the safe side by letting the server know I have a gift card or some kind of comp. If they tell me no at the beginning, I can leave.

Jun 03, 2015
dave_c in Not About Food

What trends do you see in the preparation of foods and drinks in restaurants?

Upside... your bartender grabbed gin for your Martini instead of vodka.

I don't know if it's a nationwide trend or I'm just noticing it more locally, but it seems like more restaurants are doing raw dishes, such as, carpaccio with seafood or Ceviche style dishes.

Jun 01, 2015
dave_c in General Topics

The Beet - So Long Brussel Sprouts and Kale, The Beet Is The New Veg.

My theory why beets have become popular is they are easy to grow and end up in CSA boxes and in restaurants touting they "locally sourced" fresh products, where there's a high profit margin.

Personally, I've grown beets but given up. I just couldn't get past the "earthy" flavor (code for taste like dirt) of fresh beets. I just stick with canned.

Sriracha: Is it a Hype?

Huy Fong Sriracha and Lousiana-style hot sauces are my favorite hot sauces. Both add flavor to a dish.

Yes... Companies are jumping on the Sriracha bandwagon, but I'll stay loyal to Huy Fong.

Jun 01, 2015
dave_c in General Topics

Eggs the way you like them

Over easy or scrambled soft.
I don't like whole egg yolks cooked hard or hard cooked eggs. Cooked yolks seem too powdery to me.

Also, for scrambled eggs, I don't want any browning. I don't like the bitterness.

Jun 01, 2015
dave_c in General Topics

Green Onion Rant

I find green onions to be a universal herb that can be used in many savory dishes. Also, copying local Mexican restaurants, you can fry or grill them whole as serve as a side/condiment.

The key to using them is to prep, cut off the roots and the bad leaves, so they're ready to be used. Also, keep them on a shelf where the green onions are visible.
Out of sight = rotting in the back of the veggie cripser.

May 27, 2015
dave_c in General Topics

Savory Snack - no wheat

Tortilla chips and salsa or queso dip.

S. Mpls Restaurant with Racist Sign?

Not racist. However, it may border on sexist since this sign mainly applies to males.

May 14, 2015
dave_c in Minneapolis-St. Paul

You're not a foodie if you............

I like "Candy Crush" and "Cookie Jam".
If I were a game app creator, I see a market for "Foodie Smash".