Shel_B

There are a few lemon curd recipes in my files. One calls for using whole eggs, another for using only egg yolks, and another that asks for X-number of yolks PLUS X-number of whole eggs. Apart from the eggs, the recipes are reasonably similar. So, what taste/texture differences might I expect as a result of using the different egg variations? Shel

Yep - not often, but every now and then. I also like to dip up some PB on a carrot. shel

And certain safflower oils. See the charts I posted. The "original poster" was happy to read all the suggestions for preparing rib eye steak, and got some ideas for, perhaps, future adventures cooking that cut of meat. The technique that I'll be using does not create much smoke, even with canola oil, at least not on the two test pieces of meat I tried. Very little oil is used in the method I've chosen, in fact, one piece of meat was made with almost no oil at all. In any case, no oil is used in the pan, only a very, very small amount is used on the steak. Ghee might be worth looking into as a possibility. I'll investigate that. Kind regards, shel

Since posting the question I found the following information. Thanks for all the replies. http://www.hormel.com/templates/knowledge/...temid=42&id=571 http://www.goodeatsfanpage.com/CollectedIn...SmokePoints.htm Shel

I need a vegetable oil that will stand up to very high heat (500-degrees F) for a Pan Seared Rib Eye I plan to make. When watching the show that described the technique, I believe that both peanut oil and safflower oil were recommended (it was 2:00am and I was not paying 100% attention when the cooking oils were mentioned), yet the web page on which the technique was posted mentioned canola oil for this project. So, what's the best oil for such high heat? shel

Thanks to everyone for their suggestions. Some great ideas for making oatmeal here .... shel

Being a curious fellow, I was wondering how the aluminum or copper disks are attached to the bottoms of various pans. Is there more than one method? Is any method considered better or more durable? Are different techniques used depending on the pan material? Also, are different techniques used for bonding the plies together on different brands of cookware. Several brands use three, five, or even seven ply construction, like All Clad, Calphalon, Viking ... are they all manufactured the same way or do some manufacturers use different techniques? Is any one technique considered better or more durable? Is 18/10 stainless more durable than 18/8 stainless? Shel

Hi, Any suggestions for unsticking unsauced clumped together cooked pasta that's been stored for a while in the fridge? Any suggestions for preventing cooked pasta from clumping if it's not used right away? I tried adding oil to the warm pasta, but after it cooled down the macaroni still clumped together. Maybe I didn't use enough oil? Shel

I highly recommend getting a copy of the Zuni Cafe cook book. I was reading through a few chapters yesterday, refreshing information and looking for some sugestions. I've eaten at the Zuni for years - Judy Rogers' book is as exceptional as her food. BTW, the roast chicken is one of her more popular dishes at the cafe, as is her Caesar salad. Shel

During the cold early mornings of fall and winter, hot cereal, especially oatmeal, is a favorite breakfast here. Usually I keep it very simple. This morning I tried something new, adding about a tablespoon or so of heavy cream and a small pat of unsalted butter to water, and cooked the oatmeal in that mixture. It was very good and quite rich. So, how do you make your oatmeal? And what kind of oatmeal do you use? Shel

Does anyone have an idea, a recipe, or a pointer to a site to help me learn how to make the onions found on NYC hot dog carts? I'd love to try some t'nite, or sometime soon. I found a few "clone" recipes but would like to see some more if possible. Thanks! Shel

Thanks for all the great and interesting ideas. Shel

Yes, I'm in the east bay. Haven't been to Arizmendi in ages ... thanks for the reminder Shel

Fresh ground peanut butter on my favorite whole wheat bread http://www.vitalvittles.com is a favorite sandwich. I'll sometimes add banana, or possibly shredded carrot, maybe even some thin fruit slices or orange zest, some nuts like sunflower seed. I may try some chile peppers later today. What other combinations can you think of? I'm looking for some new ideas to kick up a peanut butter on whole wheat sandwich. Shel

There are at least several brands of Sriracha sauce available, and they all taste different. So, to just say "Sriracha" isn't all that helpful in some instances. Has anyone tried Shark brand? It's from Thailand, no preservatives, and from what I can tell from reading descriptions, not quite as sweet as the more ubiquitous "rooster" brand. I like the idea that it comes in glass bottles rather than a plastic bottle. Shel

Thus far I've not found any commercial hot dog relish that I like. They all tend to be too sweet. To be honest, there areen't too many brands around here that I've seen. So, two things: first, are there any brands of hot dog relish that you like. Second, and and of greater interest, does anyone have a recipe or some suggestions for making a good hot dog relish? I'm not interested in anything that contains mustard, although mustard seeds might be just fine. I prefer a "pickle" type relish rather than cucumber, but I'm open to suggestions. I was thinking that something with cornichons might work, maybe with some red pepper as well, but beyond that I haven't a clue. Thanks, Shel

No - I find it decidely lacking in flavor and character. Shel

Yesterday I bought some Boar's Head hot dogs that have an expiration (sell by) date of Sept 01. Does the flavor or texture of the dogs change much from a fresh pkg to one that is closer to the sell by date? Shel

I've been getting some great "heirlooms" and other tomatoes at the local farmers markets in Berkeley and Oakland. However, there have been some that were mediocre. I'm learning which growers consistently produce the better tomatoes, and of which varieties. Fortunately, all the growers offer a taste of their product, unlike many supermarkets, so it's fairly easy to get tomatoes that satisfy one's preferences. Shel

I don't want to use it for anything specific. I make my own chile sauce, and what I make depends on what I'm using it for - barbeque, grilled meat (beef, por, chicken), fish, veggie or egg dishes, etc. What I am looking for are suggestions based on what you like, and the foods you like to use the sauce with. In other words, ideas that I can use to check out various sauces. Today I tried the Sriacha sauce for the first time - nice, and I can see numerous uses for it, so that will be one that I'll ultimatel buy. I understand that there are several commercial versions of the sauce, so that may lead to more experimentation. Have you the recipe or a URL for the sauce you make? I'll Google for the David Thompson recipe. Thanks! Shel

Thanks John .... very helpful. Shel

I'd like to use it in many applications, so one particular sauce my not be best for my needs. I was hoping to get some recommendations and then look 'em up somewhere fore ingredients, etc. I don't have a set recipe for chile sauce. I just put ingredients together depending on mood and application. Shel

Nope .... Shel

I've never used a prepared chile sauce. Have always made my own. I'm getting lazy in my dotage. What brands do you recommend or use? I'd like something hot and flavorful, regular and chipotle. Other styles are fine as well - I just don't know what's out there. Shel

Some time ago I saw an Alton Brown episode in which he posted a recipe/technique for making a baked russet potato. He suggested coating the skin with oil and salt before baking, AB claimed, IIRC, that it would result in a nice, crispy skin. This morning I saw an episode of Sarah's Secrets, and she said that coating the skin with oil would prevent getting a nice crispy skin, and suggested baking the 'tater dry. Now, truth be told, I've not baked a russet potato in the oven since 1991, and at that I didn't actually bake the potatoes, but a house guest did, so, in essense, I have no experience in this regard. Anyone care to comment on these techniques and which gives the crispiest skin? Shel