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Your Favorite Ingredients for (cold) Italian Sub

The chopped olive salad makes it a New Orleans muffuletta. Not bad, but a different animal.

Jul 25, 2013
craigbuck1 in Home Cooking

Exactly how long does tahini paste last?

The bottled tahini needs to be treated much like peanut butter, which means if you refrigerate it, it will get hard and the oil will solidify. You can keep it in the pantry to avoid this, but it will still separate if you don't use it often. If you haven't used it in awhile, turn the jar upside down (on a plate, in case the top leaks) to allow the oil to reabsorb into the paste. If the oil goes rancid, you'll smell it before it makes you sick.

Nov 29, 2010
craigbuck1 in Home Cooking

Thermapen: Where to get the best price?

I've got an old one and wanted to get the new one when it was on sale but couldn't justify the cost since the old one works so well. I love mine. Waterproof would be nice, but I just take care when washing and haven't had a problem yet. It's been a couple years and I use it several times a week.

Nov 28, 2010
craigbuck1 in Cookware

Brands of Cast Iron Skillets

How can you tell if it's made in Erie?

Aug 25, 2010
craigbuck1 in Cookware

New Sherman Oaks Restaurant - Blue Dog Beer Tavern

The Blue Dog is owned by the same folks who own Literati and Literati II on the westside. I had the rootbeer bourbon ribs the other night and they were good and lean, though a little sweet for my taste.

Pink Dot yogurt tried to take over the Weiner Factory space but were shot down because they couldn't figure out the parking. Now it's slated to be a middle eastern place with a patio.

Sep 21, 2009
craigbuck1 in Los Angeles Area

Caipirinha

This thread made me thirsty. I keep some Ypioca Crystal in the bar, but am out of limes, so I grabbed a sweet orange from my tree and made an orange Caipirinha (no sugar needed). A lovely variation.

Sep 20, 2009
craigbuck1 in Recipes

Cristoni Pizzeria - Double Bust

The best fugazetta in town is at Carniceria Argentino (or Alex's Meat Market) on Victory just west of Lankershim in NoHo. You have to order ahead because they make them custom, but they stuff the crust with meat. They prefer pepperoni, but I prefer prosciutto. They're fantastic!

The meats there are amazing, too. Hand-cut beef to your specifications at half the supermarket prices.

Apr 07, 2009
craigbuck1 in Los Angeles Area

Eye Round Roast?

You can smother it in mustard (or whatever suits your fancy) then roll it in rock salt to coat, patting more salt on any exposed bits, then roast as you would any roast until a thermometer reads whatever you're going for. The rock salt coating will turn into a hard crust. At this point you can let it rest in the coat then bring it to the table and whack the crust with the back of a knife or a small mallet and it will crack off, revealing the juiciest and most flavorful roast you've ever tried. This is a steam/roast method that makes for a dramatic presentation, though you don't get a toasty crust on your roast. But it's fun and different and delicious!

Feb 27, 2007
craigbuck1 in Home Cooking