scubadoo97's Profile

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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

Recent cooking fails?

Good save masha

Aug 10, 2014
scubadoo97 in Home Cooking

Freezing humus?

It freezes fine. When thawed it just needs vigorous stirring to regain texture

Aug 10, 2014
scubadoo97 in Home Cooking

Inviting Professional Voices to the Community

Please define the difference between a shill and an advertiser

Aug 10, 2014
scubadoo97 in Site Talk

Inviting Professional Voices to the Community

I still think there should just be a commercial/Ad board. Then if one wants to avoid advertisements they have the option. Just like I can now avoid the topics that don't interest me like chains and special diets

Use for mashed avocado (besides guacamole)

Goes well with tinned seafood like sardines and such. Cuts through the fishiness.

Aug 09, 2014
scubadoo97 in Home Cooking

Inviting Professional Voices to the Community

Certainly not what I envisioned from the initial presentation by the mods or the type of professional involvement that I enjoyed on Egullet or Chefs Talk forums. I can only assume if a broadcasting network owns CH then commercials will be part of the programming

Aug 09, 2014
scubadoo97 in Site Talk
1

Inviting Professional Voices to the Community

This is certainly not what the title of this tread lead us to believe. This is pure advertisement and since it's still there it must be what the higher ups want.

If CH wants this type of advertisement posting then why not create another board and label it as such. Call it Post Your Ad Here. You can moderate it so only tasteful ads are presented to your hearts desire but at least the unsuspecting visiter here will not be exposed to blatant advertisements as we seek more meaningful discussions

Inviting Professional Voices to the Community

Yes, I'm curious as well

Aug 09, 2014
scubadoo97 in Site Talk

Vitamix Creations Turbo vs. Vitamix 5200 Super Package

It's nice to be able to slowly ramp up your speed. I'd go with the cheaper variable speed one and even though I don't own a Waring EFGM has a point that it should be looked at as a contender

Aug 09, 2014
scubadoo97 in Cookware

Inviting Professional Voices to the Community

Because it's crass and the Chron should reevaluate their guidelines for blog posts. I really hate the one post wonders that come on here to post their site for ex. "cheap vanilla beans". Never a second post.

Yeah it's good to have another site to check out but it's shilling. If you are joining the discussion, add more to the topic and to other topics. I don't want to see this place bombarded with one post wonders shilling their businesses. It's a slippery slope.

Inviting Professional Voices to the Community

It's active if you participate. It's my go to source for sous vide and other topics. I find quality over quantity in the information there

Aug 08, 2014
scubadoo97 in Site Talk