grampart's Profile

Title Last Reply

Addicted to Coffee

Good choices.

Jun 25, 2015
grampart in General Topics

black pepper vs. white pepper

I thought we were comparing white and black. I know nothing about Long Pepper. I think white is "not as good" as black.The Tellicherry black is especially good.

Jun 03, 2015
grampart in Home Cooking

black pepper vs. white pepper

I guess "less complex" is better; I'd go with "not as good".

Jun 03, 2015
grampart in Home Cooking

Eggs the way you like them

"I like scrambled eggs best when they are creamy and just barely cooked, with a few curds and a lot of bavuese egg."

Bavuese.....had to look that one up. How do these look?

Jun 02, 2015
grampart in General Topics

black pepper vs. white pepper

I've never found the white to be more subtle. Quite the opposite, actually. I guess it's useful if the chef doesn't want to see black flecks in their white sauce but, as I mentioned above, my choice of peppercorns is the tellicherry variety.

Jun 02, 2015
grampart in Home Cooking

The proper way to cook rice?

We have been using, almost exclusively, Texmati American Basmati for the last 10 years or so. The ratio is 1-3/4 C. waterto 1C. of rice. It ALWAYS come out perfectly. Maybe next time, I'll reduce the water by 1/4 cup and see what happens.

Jun 02, 2015
grampart in Home Cooking

Why are baked beans for breakfast popular in the UK, but no longer popular in the US?

As near as I can tell or remember, not even Horn & Hardart Automats offered their legendary baked beans at breakfast.

Jun 01, 2015
grampart in General Topics
1

Eggs the way you like them

This thread got me jonesin for some eggs. I'm eating them as I type this. Poached in microwave for 40 seconds each. Yum. My favorite.

Jun 01, 2015
grampart in General Topics

Shake Shack in Bridgewater

$14.50 for a burger, fries, and shake is outrageous.

May 31, 2015
grampart in New Jersey

Should It Be Illegal for Supermarkets to Waste Food?

For sure there are way more hungry people than there are nitwits that don't believe there are large number of people that go hungry.

How do you eat your grits?

Perhaps those North Carolinians in Transylvania County?

May 27, 2015
grampart in General Topics

How do you eat your grits?

"Solidified" meaning clotted?

May 27, 2015
grampart in General Topics

How do you eat your grits?

I'll try just about anything and I'd probably try that, but about 50 years ago (when I was less adventurous foodwise), I got talked into trying czarnina (duck blood soup) at a Polish friend's house. They told me I wouldn't taste the blood, but the blood is ALL I tasted. The grits thing might be different because, after all, I've ingested a lot of beef blood over the years with my rare steaks and prime rib.

May 27, 2015
grampart in General Topics

How do you eat your grits?

If they do, they don't tell anyone. 36 years of southern living and I NEVER heard of such a thing.

May 27, 2015
grampart in General Topics

Pre-Boiling Baby Back Ribs - fast help

"Malarkey" is most definitely the word for it.

May 24, 2015
grampart in Home Cooking

All I want is a good cup of coffee at home. [moved from General Topics]

I sure am. These days most everything I roast is Colombian.

May 22, 2015
grampart in Cookware
1

All I want is a good cup of coffee at home. [moved from General Topics]

Every coffee maker I've ever had instructed to start with COLD water. I wonder why?

May 22, 2015
grampart in Cookware

Pork rib membrane - remove or not?

I also live in GA. I've had great Q and I've had plenty that wasn't so good. I'm sure the same holds true for KC. The best ribs I ever had were in Memphis and the best brisket I made myself. I hope someday to try brisket in Texas. Oh yeah, I always remove the membrane from ribs. Not saying it's a better way; it's just the way I do it.

May 20, 2015
grampart in Home Cooking

How do you clean a pizza stone?

You.re kidding, right? What exactly have you learned so far?

May 19, 2015
grampart in Cookware

Pastrami sandwich on Oahu?

I'm surprised there is no pastrami flavored Spam.

High temperature oven gloves

My fireman grandson got me a pair of gloves that WORK! Try here.
http://www.feldfire.com/Gloves_c_7.ht...

May 16, 2015
grampart in Cookware

Chuck Eye Steaks

Not just chuck, but chuck eye. Only 2 per cow? That's what this guy says.

What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12thrib of the cow. The chuck eye is cut off the 5th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available. But when they are, they are quite the treat at a much discounted rate from the lauded rib eye:

https://grillinfools.com/blog/2013/06...

Chuck Eye Steaks

1.54 pounds at $8.49 equals $13.07.

Chuck Eye Steaks

"The chuck eyes I buy are as well marbled as a high-choice rib steak."

Aren't you the lucky one. Unfortunately, chuck eyes appear so seldom at my local Publix I take what I can get. btw, they weren't as lean as they look...very juicy and great flavor.

Chuck Eye Steaks

Olive oil, some minced garlic, sea salt, and ground pepper...rubbed it on and let them sit in fridge for a few hours. High heat on grill for 5 minutes a side. Delicious! At $8.49 a pound they better be.

Chuck Eye Steaks

I want to grill two (approximately 1-1/2") chuck eye steaks tonight. A lot of conflicting recs out there. Marinade or no? Hight heat or medium? Anyone with experience have advice?

Beef shanks, I'm in love!

Not sure if beef shanks require different cooking than pork shanks, but I've done the pork braised, grilled, and smoked. I've even herbed and oiled them and cooked in a 325 oven for 3 hours (my favorite). I recently purchased a case of Merino lamb shanks and did my first 2 browned and braised. Delicious!

May 13, 2015
grampart in Home Cooking

Haven't returned to a former favorite restaurant because of bill issue.

A favorite place where you went at least twice a month? I'd bite the bullet and return. Just pretend you left a generous tip that night. And it was your fault, right?

meat thermometer - instant vs leave-in

Reading it upside-down isn't that difficult if you prefer the Thermapen.

May 12, 2015
grampart in Cookware

Anyone use a temperature contoller on their smoker?

That's why I like my "gasser". Been using it for over 10 years and turning out some good stuff. Did a 6+ pound pork butt for about 9 hours last weekend at 235 degrees and it held steady the whole time.