scubadoo97's Profile

Title Last Reply

Palm Harbor / Clearwater help please!

Hey Bmh61, do you work there?
There are so many better places to go than a chain like Bubba Gumps

Aug 29, 2014
scubadoo97 in Florida

Couscous - Is there an instant and "regular" or long cooking kind?

Agreed!

Aug 29, 2014
scubadoo97 in Home Cooking

Couscous - Is there an instant and "regular" or long cooking kind?

I recently got a big bag at Costco for a good price. Much cheaper then the grocery store.

Aug 29, 2014
scubadoo97 in Home Cooking

Cutting board and cross-contamination - Is it a real issue?

Not sterile but it will be sanitized or disinfected

Aug 28, 2014
scubadoo97 in Cookware

Do Different Types of Alcohol Cause you to Act Differently?

What about 4 oz of 120-130 proof bourbon? Does that count?

Aug 28, 2014
scubadoo97 in Spirits

Cutting board and cross-contamination - Is it a real issue?

Wash will with soap and a squirt of a weak bleach based solution and in short order you're back in business

Aug 28, 2014
scubadoo97 in Cookware

Do Different Types of Alcohol Cause you to Act Differently?

Start drinking it straight

Aug 27, 2014
scubadoo97 in Spirits

Polyscience Immersion Circulator

I plug into a UPS unit so it should take care of the small interruptions and short outages. It's the long ones that bother me

Aug 27, 2014
scubadoo97 in Cookware

Picky eaters are the bane of my existence...and now I live with them

Agreed. I was a short order cook for my two picky eating kids. I know I did them a disservice but I didn't mind being the short order cook at the time. Instead of them being interested in food and cooking because I did it so much they took the other direction and became disinterested. My daughter is know learning to cook and is showing some interest. But when she was home after college I told her I would teach her anything she wanted to learn. Still no interest. Only now when she is hundreds of miles away living with her boyfriend is she getting interested.

Aug 25, 2014
scubadoo97 in Home Cooking

How to prep and grill a flat iron roast

A flatiron roast more commonly goes by the name, upper blade roast.

That center tendon is tough as nails. Best to remove it. Then you will have two nice steaks which you can prepare as you wish

Cutting board and cross-contamination - Is it a real issue?

Ya think?

Aug 25, 2014
scubadoo97 in Cookware

Ideas needed: beets for someone who hates beets

Great combination of flavors Maria.

Aug 20, 2014
scubadoo97 in Home Cooking
1

Ideas needed: beets for someone who hates beets

And don't forget about the beet greens.

Aug 20, 2014
scubadoo97 in Home Cooking

Inviting Professional Voices to the Community

I saw the post and wondered if it would be removed or allow under the new regime. I actually didn't open the link until just now thinking it was just pure spam.

CBAD, I stand corrected. This is a professional sharing knowledge with the masses. Exactly what the higher ups are looking for. There's even a knife sharpening video! ;)

Aug 18, 2014
scubadoo97 in Site Talk

What cut is "flap meat"? Having a hard time finding it. Is it sometimes called something else?

Sounds delicious.

Aug 16, 2014
scubadoo97 in General Topics

Good Healthy Diet Starts at the Restaurants: Salt Content

Really! Why the hidden menu that is linked to their website. From their website I don't see an article link to get me to the hidden menu. WTF

Aug 16, 2014
scubadoo97 in Food Media & News

Expresso beans vs. drip coffee beans

I got some really good Sulawesi. It's really good shit man. I can hook you up. The first shot's free

Aug 15, 2014
scubadoo97 in General Topics

Expresso beans vs. drip coffee beans

Often espresso blends include a % of robusta beans. Inexpensive beans grown in lower altitudes which produce more crema or foam

Aug 15, 2014
scubadoo97 in General Topics

Inviting Professional Voices to the Community

"Is Chowhound really opening the site up to these types of threads?"

You betcha. And those were the good ones

Aug 15, 2014
scubadoo97 in Site Talk
1

High Carbon Paring Knives Won't Sharpen

Agreed CBAD. I think most any metal will sharpen to raise a burr if you are at a steeper angle than the existing one. It will take a little longer depending on the metal but all should be brought to a burr

Sharpening at a too low angle is very a common mistake made. It's one thing if you are trying to reprofile and lower the angle. You had better start very coarse and work up to finer stones or you will be there all day.

Thinning is an example of starting at a lower angle than the edge and is not an easy task but is needed at times.

If you are at the current angle even a dull knife will create a burr quickly if you don't start with a polishing stone.

Aug 15, 2014
scubadoo97 in Cookware
1

Is it right for restaurants to stop seating people before closing time?

I realize this is an old post but I wonder why this thought that we open as long as a customer wants service, since they are the reason for our existence doesn't apply to department stores, car dealerships, medical offices etc.?

I had no idea immersion blenders were so dangerous!

That fact that you were back on the line speaks volumes.

Aug 15, 2014
scubadoo97 in Food Media & News

Inviting Professional Voices to the Community

You nailed it.

Aug 15, 2014
scubadoo97 in Site Talk

NY Times Review of Giada's Las Vegas restaurant. Ouch

Oh the tablescape....

Aug 14, 2014
scubadoo97 in Food Media & News

Which Coffeemaker to buy - Done with Keurig

We purchased the Bonavida recently. So far very happy. Only drawback, it only does 8 cups

Aug 13, 2014
scubadoo97 in Cookware

Most non-toxic cookware: Unglazed clay pan or 100% titanium coated pan?

I find it uterly fascinating that some folks will go to extreme and costly lengths to eliminate the possiblity of toxic exposure in foods and food prep and yet do not take those same meaures to eliminate the greater risks which linger in our environment. From radon and radiation from the sun to the multitude of air borne pollutants including heavy metals that are known to exist in urban as well as rural environments yet very little attention is paid to them on a personal level.

Aug 12, 2014
scubadoo97 in Cookware

A Knife Made By A Chowhound (our own Eiron): an overdue review

Thanks for the very detailed review CBAD. Eiron, a standing ovation to your knife work. Really beautiful knives. Well done sirs

Aug 12, 2014
scubadoo97 in Cookware

What to do when steak (or other meats) are served cold?

Priceless

Aug 11, 2014
scubadoo97 in Not About Food

Inviting Professional Voices to the Community

But they will share their upcoming event with you

Aug 11, 2014
scubadoo97 in Site Talk
1

How do you eat tinned sardines?

Most recently I made a sardine rillette

Aug 10, 2014
scubadoo97 in Home Cooking
1