dave_c's Profile

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Explain Alton Brown beef instructions?

One of the nice features of CFS is the nooks and crannies created by the needling process. CFS using cubed steak is similar to an english muffin of the toast world.

Pounding will just result in plain cutlets.

1 day ago
dave_c in Home Cooking

Explain Alton Brown beef instructions?

I agree with this explaination.
Chicken fried steak is typically mechanically tenderized. Cut with the grain you end up with a mushier CFS.

1 day ago
dave_c in Home Cooking

Rib eye roast - Moist on cutting board dry on plate

How long did you rest the roast?
You left it the roast in the skillet with sauce. Was the stove top on?

The rule of thumb I've used is to rest about 10 per pound... so a large roast can rest up to 40 to 50 minutes. Also, I take it out of the cooking pan and tent on a platter since the cooking pan is hot from the oven.

Bottom line: The roast overcooked, but I'm surprised the sliced beef went from red to grey without the addition of heat. I've found meat tends to turn red as it cools.

Dec 16, 2014
dave_c in Home Cooking

Am I a super taster or just super picky?

This is the chicken or the egg question.

You used a lot of salt because you found foods bitter or is food bitter because you used too much salt. 6 grams!

YOu might have to give your taste buds time to get used to food without a heavy dose of salt.

Dec 10, 2014
dave_c in General Topics

Skimming Stock - Fat or Gelatin?

Gelatin should be dissolved in the liquid of the stock. That dry layer that forms on top of the fat maybe a layer of gelatin and protein (from the scum that forms when cooking the bones for stock). In other words, I see that layer as the impurites from the bone so skim away and toss.

Dec 10, 2014
dave_c in Home Cooking

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

Lawyer Ben's next action is to sue the restaurant under the Americans with Disabilites Act for having a bathroom mirror 0.01" too high.

Also, as a sidebar for the lawyers out there in Chow, is email protected conversation needing two party consent? Just curious.

Dec 10, 2014
dave_c in Food Media & News

Should we be adding salt?

Compared to fats, sugar and being overweight, salt has a lesser impact on our health.

From my college years (40 years ago), we were taught to limit our salt to 2000 mg a day and ideally 1500 mg a day so I shoot for a range of 1500 to 2000 per day.

Dec 10, 2014
dave_c in General Topics

Dumpling disaster, any ideas?

What you're making is a wrapper for a steamed dumpling like fun gaw or har gaw. Rice flour, boiling water, mix and rest.

My suggestion is to use a recipe, such as, Andrea Nguyen website.

Cooking - it sounds like your used too much water. The rice flour based skin will melt if not cooked first.

Have you considered steaming the dumpling first and finish off in a skillet to crisp the bottom?

Dec 09, 2014
dave_c in Home Cooking

Why did the chicken cross the road? To avoid a debate!

...

Dec 08, 2014
dave_c in General Topics

Ham Bones For Soup

Good to know what's the cost?

Dec 08, 2014
dave_c in General Topics

Why did the chicken cross the road? To avoid a debate!

At restaurants from the Chinese wait staff, I've heard Tso (as in "SO"), Tsao and variations ("Chow" and "Sow").

I don't even thing the industry has a standard pronunciation. lol

Dec 08, 2014
dave_c in General Topics

I'd like to, but I've never tried homemade . . .

When I spun sugar, I lined the floor with news paper as a precauction. However, the sugar cools in mid-air to form the thin web like strands.

The trick is getting the sugar to the right consistency/temperature where you're not splatter the floor, walls and ceiling with hot sugar syrup.

Overall it works out with no crime scene splatter. lol.

Dec 08, 2014
dave_c in General Topics

I'd like to, but I've never tried homemade . . .

On my to-do list to make from scratch

Cultured butter
Cheese (using rennet)
Hog's head cheese
Crisy Pata

Dec 05, 2014
dave_c in General Topics

Opps! Forgot the butter in the pecan pie-do I need to start over?

2 tablespoons in a 8" or 9" pie is nothing to worry about.

If you're freaked out about the butter and just put the pie in, you can just pour it on top and swirl it back in.

I doubt someone can taste the missing 2 tablespoons of butter in a pecan pie.

Edit... dang. This question is from 2010. My excellent advices is 4 years too late. :-) lol

Nov 26, 2014
dave_c in Home Cooking

What are the cuisines that you know little about but want to try?

I'd like to learn more about Korean cuisine and move beyond grilled meats, banchan and kimchee.

Nov 25, 2014
dave_c in General Topics

What type of cuisine do you NOT like?

Aside from the grilled meats and banchan, the "real" Korean dishes don't quite click for me.

Maybe it's the restaurants in the area, but there seems to be a sameness in flavor amongst the dishes - sour/fermented and spicy seems to be the common undertone with no contrast. Nothing seems to pop or have the brightness of Vietnamese or Thai food.

Nov 24, 2014
dave_c in General Topics

They deboned the whole turkey! Help!

Deboned completely including the leg bones?

I would look at the deboned bird as a bonus!
You can stuff and tie the turkey to keep its shape. Should cook quicker and still be a nice presentation.

As reference and inspiration see the video with Jacques Pepin and Julie Child: http://video.pbs.org/video/1333042208/

Paseo Closed

Legal question... If the Kickstarter campaign succeeds in buying Paseo, does the debts and liabilities (the lawsuit in question) go with the business to the new owners?

Nov 14, 2014
dave_c in Greater Seattle

housewarming gift?rude

Rude? Depends upon how you presented the gift.

For example, for housewarming gifts, I've given food and explained in the card "Bread so you never go hungry, Sugar so your life is sweet... "

Nov 13, 2014
dave_c in Not About Food

Paseo Closed

On the upside, I believe Katsu Burger has reopened.

Nov 13, 2014
dave_c in Greater Seattle

Christmas Dinner: Adults-Individual Beef Wellingtons; Kids-???

For kids you would probably need to cut the beef for them, an alternative that would still look like a Wellington is to serve a Pasty which is essentially a pot pie without the tin. Also, you can sneak the veg into their diets too. :-)

Nov 13, 2014
dave_c in Home Cooking
1

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

Left earring and confusion?
Are you stating men shouldn't wear earrings? (Which I agree... lol)

From what I remember from back in the day "Left is right if you're straight." Have things changed nowadays? :-)

Nov 12, 2014
dave_c in Food Media & News

Seahawks Stadium Kegs Watered Down?

Curious. How does this compare to beers served on tap at different locations?

I don't know the industry, but it seems odd the distributor would dilute the beer a fraction of a percent. Seems more of a hassle than what it's worth. An extra serving or two per keg?

Could it be testing error?

Nov 12, 2014
dave_c in Greater Seattle

guests not offering to do dishes, is it rude?

I suggest you cut back on your contribution to the parties. Why should you do all the work when there are able-bodied youngsters that can contribute their dishes?

Pick a contribution and stick with it. I recommend bringing the soda or paper plates.

Create a sign-up list of dishes and a chore list for those relatives that don't cook.

Nov 10, 2014
dave_c in Not About Food

Slightly stinky chicken... Am I crazy or is it okay?

If you cooked the chicken properly, your chances of food poisoning are slim.

However, I do agree with your stance on throwing out the bad smelling chicken. Once it gets to that level of stink I found it difficult to cook the smell out of it. I've tried different marinades and cooking in vinegar (like a filipino adobo) and the stink and off-taste lingered which still ruins the dish.

My general advice
1) Toss really bad smelling chicken.
2) Toss, if you will be really worried before and after consuming the questionable cooked food, no matter what the experts say. It's not worth the extra stress and worry for a few dollars of stinky food.

Nov 10, 2014
dave_c in General Topics

What method do you use to drain cooked and crumbled ground meat?

I use a fine mesh metal strainer.
When I wash, the strainer is washed first over the bowl so the soapy water goes into the bowl. The bowl is washed over the frying pan. Easy degreasing and easy washing.

However, I started using leaner ground beef and found the degreasing step can be skipped.

Nov 03, 2014
dave_c in Home Cooking

Is it disappointing for you not to eat turkey or ham on Thanksgiving?

Although I enjoy either ham or turkey, what I would miss the most is dressing. To me dressing is what makes Thanksgiving Thanksgiving.

Having ham or turkey without stuffing/dressing, would be just a regular weekend meal.

Hound Parents

Mom was a mediocre cook since she worked and did what was needed to slap food on the table in a timely manner. For the fancy cooking, my dad was the one that roasted the meats and made the special dishes.

I picked up the cooking bug from my dad.

Also, after complaining a few times (complaints often lead to a hit upside the head) I started helping in the kitchen at a young age to nudge the dishes towards my preference.

Oct 31, 2014
dave_c in General Topics

Suggestions for authentic Mexican dish to please 3rd grade class

Up to the OP to decide it is do-able.

Oct 30, 2014
dave_c in Home Cooking

Sugar and yeast???

in your equation, where's the alcohol by-product?
Also, how fast will those yeast beast digest sugar?
For example, if a 1/4 cup of sugar is used (about 50 grams) in a recipe, how long will it take the yeast to "eat it"?

I don't know. Just asking.

However, I do see sugar adding sweetness to a yeasted dough recipe.

Oct 29, 2014
dave_c in General Topics