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scubadoo97's Profile

Title Last Reply

Thomas Keller's simple roast chicken: how to preserve crispiness?

Drying is essential

about 12 hours ago
scubadoo97 in Home Cooking

What's your favorite way to prepare shrimp?

Thanks. I gave the recipe a once over. Not difficult if you have a well stock pantry which I do.

about 12 hours ago
scubadoo97 in Home Cooking

What's your favorite way to prepare shrimp?

Well damn!

That looks amazing!!!

about 15 hours ago
scubadoo97 in Home Cooking
1

Sous Vide cooking...are you on board?

If your gringing your own there should be little issue. Preground from the market is the issue

about 16 hours ago
scubadoo97 in Home Cooking

What's the best inexpensive scotch out there?

Famous Grouse is always a great buy for a decent blended scotch

1 day ago
scubadoo97 in Spirits
1

What kind of knifehound are you?

I'm a basic user. I like a sharp knife and make sure mine stay that way. I don't chase the newest sexiest knife. I just wart a good quality blade, Japanese fits the bill most often, that will hold an edge and allow me good control when cutting. I want my knife to fall through what ever I'm cutting with little effort. I have a good selection of stones and know how to use them. Does that put me in group 2 or 3?

1 day ago
scubadoo97 in Cookware

Codlo Sous Vide Opinions

I have the original Anova One as well as the Anova precision cooker. Both work extremely well and with the prices dropping to just $100 or less there is no reason to spend more. My Anova Precision is used more often. Why? It's quieter and lighter and with the cord built in it's just too easy to use. Holds temp very steady and true. I don't use the wifi feature.

I expect prices to drop even lower. Why spend more?

1 day ago
scubadoo97 in Cookware

Making yogurt with immersion circulator...

I love sous vide but have never used it for yogurt. I've usually made a big batch on the stove with a gallon of milk and starter and let it sit in my oven in Ball jars with the light on to allow the bacteria to do its job. No issues texture wise. Smooth and thick every time

1 day ago
scubadoo97 in Home Cooking

Thomas Keller's simple roast chicken: how to preserve crispiness?

Taste better than when using a straight torch as well

Aug 25, 2015
scubadoo97 in Home Cooking

Pastrami-Hand Cut or Slicer.

I'm guessing you could slice round on a slicer no matter what degree of doneness it was cooked to

Aug 25, 2015
scubadoo97 in General Topics

What's your impression of sous vide? I discovered it recently and am curious to see what people think about it

I find it an excellent method on weekdays. Often things get added to the bath before leaving for work or when I swing back around lunch time and the dinner is nearly ready when we get home. Most things just need a quick sear to finish. Can you make the passive cooking time work in your favor is the issue. I've found it works really well with my schedule.

Aug 24, 2015
scubadoo97 in Home Cooking

Blender salsa...Do I need to skin the tomatoes?

You don't need to but the last one I made I torched all the vegetables and removing the blackened skin was very easy and it imparted a roasted flavor that was excellent in the final dish

Repurposing leftovers

I repurpose often. Ideas for repurposing are off the cuff most times

Aug 23, 2015
scubadoo97 in Home Cooking

What brand of poultry to you buy from Publix, Win-Dixie, or Sweet Bay?

At Publix I buy their Greenwise birds or Murry brand
The meat is not water logged with either brand.

Aug 23, 2015
scubadoo97 in Florida

What color should chicken livers be?

Aug 23, 2015
scubadoo97 in Home Cooking

Cocktail vending machine seeks funding

Old news.

food processor or grinder?

I use the Food Pro when making seafood burgers. When using scallops they break down flaky like crab as long as you don't over process.

Aug 21, 2015
scubadoo97 in Home Cooking

What can I make with chickpea pot liquor BESIDES hummus or soup?

I had to search loubieh since I wasn't familiar with the name. It appears to be a green bean dish as well as a town in Lebanon. A dish I am familiar with. How are you using 2 lbs of dried chickpeas in the dish?

Wish I could give you suggestions but soup is the only thing that comes to mind. Maybe in gazpacho. I have sipped my hummus water after cooking a big batch of chickpeas. Yes too tasty to toss.

Aug 21, 2015
scubadoo97 in Home Cooking

General Soup Question...

The meat should cook through at temperatures well below a simmer

Aug 20, 2015
scubadoo97 in Home Cooking

General Soup Question...

Yes it will work. Slice it very thin

Aug 20, 2015
scubadoo97 in Home Cooking

Can you freeze chopped onions?

If the cookie sheet is placed on top of the dry ice you will essentially have an anti griddle. The onions will freeze on contact

Aug 19, 2015
scubadoo97 in General Topics
1

Hummus

Thanks. It's a good tip and one My grandmother taught me. I usually toss my garlic paste in there as well

Everything really blends better this way

Aug 19, 2015
scubadoo97 in Home Cooking
1

Hummus

I use the same recipe for canned or cooked from dried when making hummus

Aug 17, 2015
scubadoo97 in Home Cooking

What's the Deal with Dirty (and Extra Dirty) Martinis?

What is there in vodka to mask? It's flavorless

Aug 16, 2015
scubadoo97 in Spirits
1

Watermelon love

Thanks your advice is well received but these are refrigerator pickles. I'm not looking for sterilization as these will not be in the cupboard. The amount of vinegar and sugar will hold down microbial growth for the time spent in the fridge

Aug 16, 2015
scubadoo97 in Home Cooking

What tools, ingredients, etc. should I bring to a beach house rental?

When we would travel to the Keys every year with the kids I would take a good chef knife, cast iron skillet, cutting board, spices and condiments I would be likely to use, water filter for the kitchen sink faucet. Figured at a minimum I could do about anything with that. Theses days I would add a good pair of tongs, a microplane, coffee beans, grinder and my own coffee prep device. I don't use a grill a lot getting more control in the skillet

Aug 16, 2015
scubadoo97 in General Topics

Seperater Sauce

I wonder if it could be repaired with a spin in a blender

Aug 16, 2015
scubadoo97 in Home Cooking

"Farm to Table"

Yes it is

Aug 15, 2015
scubadoo97 in General Topics
1

Watermelon love

Ended up doing a gazpacho tonight. Watermelon, a plumb tomato, some canned stewed tomatoes since I was short on fresh, a part of a red pepper and a shot of cider vinegar. Topped it off with a basil oil

Watermelon love

Bought a watermelon the other day. Averages to below in taste. May do a gazpacho with some but used the rind to make a tasty pickle.

Aug 15, 2015
scubadoo97 in Home Cooking