dave_c's Profile

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So I made a mistake....

Sirloin chops aren't that hard to cook as some websites would lead you to believe. I find them rather moist when compared to center cut chops.

I suggest cooking one up and see if you like the results.
If not, grind away.

New Din Tai Fung in Univ. Village Mall (Seattle) !

Shhh! The bar seating is a secret. lol

1 day ago
dave_c in Greater Seattle

New Din Tai Fung in Univ. Village Mall (Seattle) !

Din Tai Fung at both locations now page you on your cell phone. No need to hangout near the door.

I enjoy both locations.

Price for two is equivalent to ordering at a typical chinese restaurant (around $40 total). The main difference is you don't have a doggy bag with 3 extra meals. Quality over quantity.

1 day ago
dave_c in Greater Seattle

restaurant/waitress adds to credit card bill. what to do?

Since you got the call you can ask the restaurant to credit your bill for the tip amount.

Also, explain why you left 0% tip.

If the restaurant doesn't care, file a dispute with the CC company. I doubt the police or the local DA will care for the small amount, but you can talk to them to see if it's a systemic problem with the place.

There's always Yelp and social media. Twitter, facebook... etc.

bean sprouts

Don't freeze the spouts unless you want watery, mushy sprouts.

Egg fu yung.

Feb 25, 2015
dave_c in Home Cooking

Do you test-run a preparation before making it later for guests?

For a large party and the new recipe is the main dish, I test the recipe first. I want to make sure I like the dish or if needs tweaking and that I can pull it off.

For example, a turducken. I know that I can put one together, but will it turn out to be a big sloppy mess?

Feb 24, 2015
dave_c in General Topics

Why are sticks of butter long and skinny in the East, but short and fat in the West?

Interesting. I never knew there was a regional difference.
Growing up on the left coast, I thought sticks were shaped more or less the same - short and stout.

Also, I thought the skinny sticks were just a marketing differentiators for the company.

Feb 19, 2015
dave_c in Food Media & News

Asian cuisine cooks/eaters -- am I off base here?

Pan-fried noodles - I would have expected vermicelli thin, wheat noodles (yellowish). That are fried in a pancake shaped round.

The outer crust would be browned and crunchy with a inner core of softer noodles. An alternative would be to fry (maybe deep fry) the noodles, usually fresh noodles, in a thin layer such that there is no soft core of cooked noodles.

Sounds like what was on your dish was the alternative method where the sauce is enough to soften the noodles.

See the the Hong Kong Noodles in the link below.
http://www.seriouseats.com/2014/04/ch...

Feb 18, 2015
dave_c in General Topics

Slow Cooked BBQ Ribs. Not the same?

Yes, but dried beans sound more painful. lol

does silence on an rsvp mean they aren't coming ?

... especially from family.

Feb 18, 2015
dave_c in Not About Food
1

does silence on an rsvp mean they aren't coming ?

So, maybe your family did not respond because they assume you know they will show up.

Bottom line: It doesn't matter why they didn't RSVP.
You need a headcount and the best thing to do is reach out and call the 10 other families.

chuck roast

An hour and a half just doesn't sound long enough for a pot roast. Typically, I shoot for 3 hours minimum. A general rule of thumb is an hour a pound at 325F.

For your roast, I would just cut into chunks and braise for another hour... use a slow cooker filled with your favorite bbq sauce to make shredded beef sandwiches.

Feb 17, 2015
dave_c in Home Cooking

Slow Cooked BBQ Ribs. Not the same?

If people are making claims that you can get restaurant quality smoked ribs from a slow cooker, they are full of dried beans.

You can bet better results by baking dry rubbed ribs in a very low oven (200 to 250 F) for 6 to 8 hours than in the slow cooker.

Feb 17, 2015
dave_c in Home Cooking
2

uncooked bacon?

What do you mean by undercooked bacon?

Bacon is a raw pork product, but as long as you eat to 160 F for a few seconds you don't have to worry about food poisoning. You just eat flabby bacon.

Jan 30, 2015
dave_c in General Topics
1

deal on London broil

The typical London broil sold in the supermarket is from the round - top round.

As you mentioned, the cut is lean, not to flavorful and chewy.

I agree that marinades are useless for this cut. Marinades won't tenderize the beef.

What I like to do is to coat with a dry rub and cook over high heat to medium-rare or medium which is contrary to the typical "low and slow" method for less tender cuts of beef. Slice thinly. The flavorful charred outer coating and the thinly sliced beef help with flavor. Also, you can add a sauce after the meat is cooked to boost the flavor.

I've also used the London broil to make beef jerky. Slice and marinade 24 hours before drying. The meat is sliced thin so a marinade will actually do something.

Jan 28, 2015
dave_c in Home Cooking

Why are people slaves to a date, say February 14?

Why Feb 14th?

Marketing and people (mainly women) have bought into that date as a day when a guy needs to show how much they care. Never mind that men work more dangerous jobs and tend to die earlier trying to support the family.

Jan 28, 2015
dave_c in Not About Food

Can I use a meat thermometer instead of a candy thermometer?

I use an meat thermometer for candy with no problems. The thermometer is a digital reader with a probe that goes into the meat while cooking in the oven.

If your meat thermometer can read that high at least you know it has the temperature range.

Also, how fast does your thermometer read the temperature?

What you can do is bring a pot of water to boil and check the temperature of the water at boil. It should be around 212 F. If it reads low or high, you now know how much your thermometer is off by and how quick it reads.

Jan 28, 2015
dave_c in Home Cooking

Too much hassle to bother with foods

Turkey. Don't like the flavor and kids have moved out so too much bird for two.

Jan 26, 2015
dave_c in General Topics
1

What's the point of celery in recipes?

Depends upon the recipe, but celery does have flavor and does add flavor in dishes like potato salad, tuna salad, mac salad and even stir-fry dishes.

Also, for soups, a mirepoix (onions, carrots and celery) are often used to form the base flavors. The Cajun trinity is onion, bell pepper and celery.

Point of celery is flavor and in some recipes bulk.

The Taste 1/22/2015 Finale Spoilers

I caught the first episode of the season and the first hour of the finale.

I don't know how this worked out the previous season, but I'm not surprised that celebrity chefs/judges, Ludo and Marcus, with restaurants had contestants in the finale.

Anthony was holding on by a thread. He's now a media personality and Nigella is not a chef. It looked like her contestants were gone.

Jan 23, 2015
dave_c in Food Media & News

Signs that someone is a GOOD cook

Corollary to 6

6a) Only one battle scarred small pot from all the ramen cooking and boiling over.

:)

Jan 20, 2015
dave_c in General Topics
1

Can you can your home made chicken stock?

Since chicken stock is a low acid food, you need to pressure canner to can your stock.

Jan 19, 2015
dave_c in Home Cooking

Signs that someone is a GOOD cook

Other than eating a variety of dishes someone has cooked, I don't think there are any signs of a good cook.

I do have warning signs that draw into question their cooking skills until they prove it.

1) Someone who calls themselves a "foodie". Too many people know how to talk the talk, but can't wok the wok.

2) Someone who trashes canned foods. A good cook will know how to use all sorts of ingredients.

3) Someone who claims to be a good cook. Saying it out loud and often doesn't make it so.

4) Someone who cooks the same thing for parties. People may learn set dishes, but don't have the ability to cook something different.

5) Someone who is a Yelp Elite. Actually, I cast into doubt anything a Yelp Elite spouts. :-)

Jan 19, 2015
dave_c in General Topics
1

Adding Whole Grains/Seeds to Bread

Thanks for the update. Sounds like you're on the right track where you're cooking the grains al dente.

Also, you're learning and customizing a recipe to your liking. That's the fun part of cooking.

Cleaning is another story. :-) lol

Jan 09, 2015
dave_c in Home Cooking

Why is my oil burning?!

In essence, you know your correction factor for your stainless pan, add +150F to your IR reading.

So at room temp, what does the stainless pan read with your IR reader?

Jan 08, 2015
dave_c in Home Cooking
1

Why is my oil burning?!

As another check, what did your IR thermometer read on the back wall of the oven?

Jan 08, 2015
dave_c in Home Cooking

Ghost Pepper Wings at Popeyes

The wings weren't spicy hot and seem to be on the mild side. As 4Snisl mentioned, there is a faint lingering burn which is similar to eating a habanero.

I suspect it's a marketing ploy. The franchise can't truly knock your socks off with the ghost pepper since most people/customers can't stand the heat.

Jan 08, 2015
dave_c in Chains

Adding Whole Grains/Seeds to Bread

Seeds and rolled oatmeal - stuff that can be easily chewed don't need to be hydrated or cooked.

For grains/cereal that are usually eaten cooked (for example, Kashi or brown rice), I recommend cooking the grains and cooling before adding to the bread dough.

I've had no problems mixing in cooked grains/cereals without the need to compensate for hydration. Let the feel of the dough tell you where you're at.

Jan 08, 2015
dave_c in Home Cooking

Why is my oil burning?!

Basically you want the oil hot enough to sear your steaks for a nicely browned crust.

My advice is to ditch the thermometer or take a reading with the oil in the pan.

I would suggest adding the the oil to the cold pan and let both come up to temperature. Visually, you'll see ripples in the oil or a little wisp of smoke. When you add the steak, which will cool the oil, you should hear the desired crackling sound.

Another alternative is to preheat the pan in the oven, if you're using the oven, preheat your burner right before you take the pan out of the oven and start searing that way.

When I brown steaks, I usually turn my electric burner to 9 so the oil stays hot while I'm searing the steak. It takes about 1.5 to 2 minutes per side to brown nicely.

Jan 08, 2015
dave_c in Home Cooking

Most Essential Tools for Home Cooks

I call shenanigans on that list.

Essential are items I use the most for everyday cooking.
1) Chef's Knife.
2) Heat resistant spatulas
3) Colander and Fine mesh strainer
4) Thermometer - instant read and an oven one.
5) Potato peeler - the old school one works best for me.