johnjohn

When I pop corn on top of the stove, I get a horrible smell in my kitchen. Am I doing it at too high of a heat? I use canola oil - is this the wrong kind of oil. Am I burning the oil? Anyone else have this problem? Any suggestions. johnjohn

When cooking dried beans - do you use the water that you soaked the beans in or do you use fresh water? I have seen it both ways in a number of recipes that I have been researching - what are the pros and cons. Also, should you stir beans while cooking or just leave them be and not disturb. Any help would be appreciated. johnjohn

I made a chicken pot pie last night that called for pearl onions. I soaked them in hot water for a few minutes to help loosen the skin, but it still took me a 1/2 hour to peel all of them. In researching other recipes, I came across one that used frozen pearl onions. I almost always use fresh vegetables (except peas), but the effort put into preping these onions made me wonder if the frozen ones would of been worth trying. Anybody have experience with them. Tips on peeling fresh pearl onions would also be appreciated. johnjohn

I agree - one of the best bloody marys in NYC - spicy, just how I like them. The brunch on the weekends is awesome, but it's always packed. johnjohn

Eddie - Could you be more specific. What did you like about it. Did you buy it in the NYC area? I am looking to buy a nice one. I have a nonstick flat bottom one also with a loose handle. Any places in NYC area that you would reccomend I look for a quality wok. johnjohn

Should braising always be done with a tightly covered lid? This is what I have done in the past, but recently came across some recipes that called for leaving the lid slightly ajar or covering the pot with parchment paper. johnjohn

Any suggestions on taming the heat of a chili that is too spicy. I made a big pot yesterday for the game, and I think it might be too hot for some of the people at the party. I am serving it with garnishes of cheese, sour cream, cilantro, and avocado - which I think will cool it a little. johnjohn

In pictures of the the db burger that I've seen the burger is sliced in half to show the interior - is this how it is served? Does the filling stay together or fall apart while eating? Is it difficult to eat? johnjohn

What time do the Bears play? oh... sorry... I forgot they didn't make the playoffs. johnjohn

I also enjoyed the show. Has anyone had the sandwich that is so popular in Iowa? I can't remember the name, but it was just ground hamburger that was served loose on a hamburger bun with a spoon. No sauce or any real seasonings - it sounds kind of bland. The cheesesteak, the french dip, the lobster roll - they are all regional sandwiches that spread throughout the country - why hasn't this one. johnjohn

I think we called this a power hour in college. johnjohn

QUOTE (johnjohn @ Jan 5 2003, 11:18 PM) ED - Does it make a difference in flavor if your wok is nonstick or not? The flavor is absolutely the same. It's simply that nonstick work well for certain things such as cooking eggs or noodles that might break into pieces if they stuck to the pan I would of thought using a steel wok would allow bits of the meat/vegetables to caramelize on the surface of the wok and when deglazed with stock, water, or wine the flavor would be enhanced. I have been using a nonstick one for the past 5 or so years, and have been happy with the results. But have been thinking about purchasing a steel one the next time I am in Chinatown. johnjohn

ED - Does it make a difference in flavor if your wok is nonstick or not? Also, an earlier post got me thinking about nuts in Chinese cooking - are the nuts usually salted and roasted - or just raw. thanks johnjohn

Bourdain made it onto Page Six in the NY Post today. Under sightings tagline - "Kitchen Confidential" author Anthony Bordain and Babbo superchef Mario Batali dancing to a Dead Boys song blaring from the jukebox at Siberia in Hell's Kitchen. I wonder which is the better dancer? And who leads? johnjohn

I prepared them a few months back from a recipe in one of the Union Square cookbooks. I don't remember the specifics, but you brown them in a pan and cover with red wine. Simmer uncovered until tender and the wine reduces to a syrup. There might have been some herb/spices added - I don't remember. They were a big hit a long with a roast tenderloin. johnjohn

Had dinner at Kitchen 22 tonight. Some thoughts - - Every table was filled at 6 - Could not get through bar area to leave at 7:30 -place was jammed. - Bread is served with a parmesan cheese dip, Hawaiian red salt, and olives. A nice way to start. - Wine - sorry, just starting to learn about wine - can't give too much info. Had two merlots - enjoyed them - $9 each - bottles were in $35 range. - 1st course - The best course - Butternut squash and apple soup with toasted pumpkin seeds and pumpkinseed oil was very nice. I have found this dish to be too sweet or heavily spiced at other places - thought it was just right. Nice touch is they pour it from a tea kettle at the table - wonderful aroma. Also took in the Roasted beet, walnut and goat cheese salad - a little sweet, but expected - a well done rendition. - 2nd course - Roasted chicken with wild mushroom risotto, and lardons. Crisp skin, well cooked chicken - Risotto was a solid mass, not runny like I prefer, but the rice was cooked to the right texture - Lardons added a nice bit of salt. Nothing special - I could do the same at home. Fennel crusted salmon with a bean ragout and a port sauce. My favorite entree - perfectly cooked to med rare - Beans were not mushy, they had a nice mouth feel. Port sauce was very tasty - think I noticed some cinnamon. I had the Spanish Mackerel with tomato broth, chorizo, pine nuts and lemon zest. Fish was small, but well cooked - The broth was not thin enough to be considered a broth, and was a bit salty (I like salt)- The chorizo gave the dish a nice touch of heat - Over kill on the pine nuts, my dish was covered with them - The lemon zest was non-existent. - 3rd Course - Poor. Hazelnut pound cake was very dry and I think precut earlier in the day - The dried fruit compote that came with it was very sweet - Was disappointed because waiter recommended it. Chocolate cake was of the dense fudge variety - I have never enjoyed this type of dessert, but companion who loves chocolate could not get enough of it. Also tried the white chocolate mouse - Not a fan of white chocolate - Didn't do it for me. Each dessert came with nicely whipped cream and a crisp biscotti. - Service - Very good - No attitude and well informed - They were rushing us towards the end, but I saw it coming. - Decor - Modern - Lighting not too dark. - Coat checks were just dumped on us - The girl was overwhelmed. - Noise level was out of control - Very loud. - Menu has a small selection. A few things were printed on menu but were different from what we were served. Example - it said blue cheese, but salad came with goat cheese. Salmon did not come with a horseradish puree. Waiter told me some componets change daily. - Portion size - apps = large - entrees = small - desserts = large. - $25 bucks for three courses. Summary - I do think it was a good value - I was not disappointed - I think it is a fine restaurant for what it is trying to do - I will probably go back if in the area - Would recommend to a friend. johnjohn

When taking the temperature of a beef tenderloin - how do you insert an instant read thermometer? From the top straight down - From the top on an angle - or straight in the middle from the end of the meat (like a bullseye). I have seen it in print all three ways - does it matter. johnjohn

What type of pan did people use. Jaymes uses a large shallow pan or a big stainless steel bowl. I have neither - I do have two cookie sheets - could I use those. Or I was thinking about getting a large disposable roaster pan - would that work? johnjohn

What a great addition to egullet. I have been curious about this book for awhile and was/am looking forward to checking it out. Suzanne – If you feel comfortable, could you speak more on why you have not been a big fan of his in the past. Is it just because his books claimed to be complete guides and didn’t contain things you thought they should. I have his soup book (which I use often), and I have cooked from some of his other books - I can’t think of any recipes that were real failures, I like his style, and find his cooking knowledge to be vast. I guess I am a fan. Chicken at 140 degrees scares me. Great job Suzanne - very well written and informative - Hope we see more of it. johnjohn

Inspired by this thread - I made split-pea soup for the first time last night. I am very happy with the results. I combined a few recipes from this site and from a few books. Some thoughts... - Used 6 cups water, and 2 cups turkey stock from freezer. - In cheesecloth put thyme, parsley, bay leaves, red pepper flakes, a clove and allspice. - Used two smoked ham hocks - I have never used these before - very little meat, but thought they gave a nice flavor to the soup. - Added 1 cup frozen peas during last 5 minutes of cooking - I thought this would give a hint of freshness, and brighten the color. Maybe if I used more, didn't think it really added anything. - Blended in blender, and through a fine/medium strainer - gave a silky smooth finish. - Finished with a few tablespoons of heavy cream. I also whipped some of it and placed it on top with a sprinkling of croutons. Looking forward to it tonight for dinner - assume it will be even better than last night. johnjohn

Awbrig - sounds like a Trotter recipe. Jaybee - Why do you wash the scallops? Do you do this with other fish/seafood? johnjohn

Welcome Diane and Michael - Roast Chicken has been a big topic on this board - everyone has a preferred technique (high heat, low heat, brining, rotating the bird, truss the bird, don't truss the bird, use rosemary, use lemon, loosen the skin, etc...) Could you share your perfect roast chicken recipe. Also, what type of chickens do you use in the restaurant or at home and does size make a difference. Thanks for participating. I realize chefs are very busy professionals – I appreciate your time. johnjohn

I would recommend a book on knife skills (I think CIA has one) or taking a course. When I cook with people or watch them cook I'm always amazed at what knifes they use for certain tasks or how they make certain cuts. Knowing how to use knifes properly will increase your speed, make cooking easier, and more enjoyable. johnjohn

Wilfrid - Could you tell us a little more about the marrow bone. I haven't had much experience with them. How would I tell if they are cooked properly, have you had any good ones in NYC, etc... thanks johnjohn

I've never worked with tomatillos. What should I look for when buying them in the store. Should they be soft or firm - what size. They have a sticky substance under the husk - this is normal, right. Thanks - look forward to making my first enchiladas this weekend. johnjohn