Shiva
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Posts posted by Shiva
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Oreo filling: Ugh. Crisco and powdered sugar.
Oreos are for tourists. Cognoscenti eat Hydrox.
Hydrox are Oreo wannabes.
Spffff. You're likely among the misguided millions that think Snickers are better than Baby Ruths.
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Thanks, Col. I'm right behind you. A little bird told me I'm getting a meat grinder/sausage stuffer for Christmas.
My friends, family, and neighbors will surely benefit from your mistakes.
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I've used Alton Brown's recipe a couple of times with good results.
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Welp, he got the sloping floor with the drain in the center right anyway.
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Ales use top fermenting yeasts and lagers use bottom fermenting yeasts. Lagers used to be 'lagered' or aged in cool caves for a few months before sale. Ales are almost always enjoyed fresh.
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A good sturdy pair of pruners makes spatchcocking easier. These are Felco #2, but a Japanese or Chinese knock-off would work as well.
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Alton Brown weighs in. Scroll down a bit.
So, if you don’t want to listen to me…fine. But before you pour 3-5 gallons of perfectly flammable hydrocarbons into that big, wobbly, top heavy pot on Thanksgiving morn, you might want to think about what other products around your home can be connected with the words “engulfed” and “flames”. -
Gknl, yes, that's the firebox on the right. I own this same grill without the firebox and I cook or smoke large cuts on the left and burn the charcoal on the right half of the grill.
This is a bit of a handicap, because I can't add charcoal without opening the grill. Basically, the side firebox gives you easier temperature control.
Edited to make me sound like I actually speak English.
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Well, I don't know about anyone else, but I'd love to see some pics of the finished product.
It's no sin to finish it in the oven. As you guessed, it's absorbed all the smoke flavor it's going to.
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Easy. Just run over to Home Depot and pick up a near infrared spectroscope.
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Yup, one 'rule' that works for me is to add all the flavor/seasoning to the vinegar first, then add the oil last.
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Suzanne, you posted as I was (de)composing. I go with a much higher oil ratio, as I am guessing you do from your reply.
Am I right?
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However, my cat has been known to jump on my counters from time to time, which does not freak me out, so I'm sure I'm exposed to plenty of germs.
Now that would freak me out. I know where that cat's feet have been and what kind of diseases cats can carry.
I use one polyethylene cutting board for raw meats and a wood board for cooked meats and vegetables. I don't worry much about pesticides on fruits and vegetables.
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Of course everyone already knows that mustard is used not just as a flavoring, but as an emulsifier.
3 parts oil to one part vinegar/acid is the rule written in stone, right?
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Habanero Piri-Piri anyone?
My buddy Joe showed up with a bagful of Habaneros the other day, so I slowly simmered them in oil until they completely wilted, then strained the peppers out.
Guess what Joe's getting for Christmas.
It's hot. 3 to 5 drops in a bowl of mild chili is plenty. Too much for Mrs. Shiva, really hot for me, and just right for my friend chile-head Steve. He was wiping his eyes a lot, so I asked him if he was crying. "No, but my eyelids are sweating." was his reply.
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Jeez, now I'm really gonna feel like a slacker when I walk across the street to The Bagelsmith for a cup of Joe tomorrow morning...
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Krispy Kreme's are different.
They differ from Dunkin', in that *yeast* is added to the Krispy Kreme dough and then they are proofed for a short period of time.
Krispy contends that this adds a more airy bite to the treat.
Dunkin' does not have this addition.
Glazed DonutServing Size: 1 donut
Calories: 180
Calories from Fat: 70
Protein: 3g
Total Carbohydrates: 25g
Sugars: 6g
Vitamin A: 0
Vitamin B: 0
Total Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 0mg
Total Dietary Fiber: Less than 1g
Iron: 4
Calcium: 0
Sodium: 250mg
Ingredients:enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, partially hydrogenated soybean oil, sugar, dextrose, contains 2% or less of the following: yeast, salt, maltodextrin, whey, soy flour, mono- & diglycerides, sodium acid pyrophosphate, baking soda, sodium stearoyl lactylate, soy lecithin, nonfat milk, cellulose gum, guar gum, propylene glycol, annatto, turmeric, sodium caseinate, natural & artificial flavor, gum arabic, potassium sorbate (preservative), xanthan gum, agar, carrageenan, citric acid.
Dunkin and KK make both cake style (the classic Dunkin {no yeast}) and yeast raised style (the classic KK) donuts.
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Holly's got most of it here. It's to the point where I can get Krispy Creme Donuts at about 10 different neighborhood delis or supermarkets, and frankly I don't bother. Why? Because they aren't 1/10th as good as the specimens you get in a full service Krispy Kreme store.
It's more then that they are warm, or sweet. They are, in fact, only semi-solid--they literally melt when your mouth comes in contact with them.
If you aren't having a Krispy Kreme within a few minutes of the oven, you shouldn't bother.
I will say, however, that this is only true for the "original" variety--plain cake covered with glaze. A few of the other donut varieties made by the franchise are reasonably good cooled off. But the flip-side of that is that the "original" glazed is the only one that is truly a trancendent experience when "served" correctly.
The "sweetness" a few people have noted is much less pronounced when the donut is fresh out of the oven, by the way. When it cools you start to taste the glaze more than the batter, and that's most of the problem with it cooling. Even warming it back up doesn't fix this.
NO NO NO NO NOOO!!!
No oven please, the true Krispy Kremes are a raised glazed fried donut.
Buying baked donuts at Krispy Kreme is like ordering a chicken salad sandwich at Les Halles. It's just a waste of everyone's time.
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Samuel Adams uses Grains of Paradise in their (his?) Summer Ale.
Peppery and citrusy would be a good description of the flavor.
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Here's a link to the decision. I find this to be the key part of the decisionAnd the Court having determined that N.J.S.A 19:13-20 does not preclude the possibility of a vacancy occurring within fifty-one days of the general election;
Interestingly, it's a unanimous decision.
The SCNJ always votes unanimously.
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While we're on the subject, can anyone ID this brand? It's my favorite santuko, and I'd like to buy other patterns made by this company (Gold? DP?).
It was a gift, hence my cluelessness.
Obligatory guitar reference-- Les Paul in cherry sunburst (no, I don't play).
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Alton Brown has done his Fried Chicken homework so you don't have to.
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now that i think about it, i made a mario batali linguini bolognese this weekend. it tasted like boiled beef. perhaps that's how they eat it in italy. lesson: add some common sense to any recipe you're following.
From the show, the cookbook or the website?
from the newest Gourmet, or F&W, or whatever one his mug plastered on.
Tommy, this is Mario's hardcore Bolognese recipe. How does it compare to the one in the mag?
I can personally vouch for this one. It's fabulous.
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There is no need to refrigerate Ketchup.
That doesn't stop me, though.
What should my deli stock?
in United Kingdom & Ireland: Dining
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