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Everything posted by Shel_B
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I've been grill-less for quite some time, but yesterday I closed a deal on a gas grill. I've only cooked on gas once, and that was last summer on the very grill I just acquired. So, cookin' with gas is a new thing to me. That said, the grill I purchased is a Kenmore ... it doesn't seem to be a very high end grill, but the price was right: $45.00. In addition, it belongs to our tenants who are moving at the end of the month, and they don't want to move that puppy to Southern California. So, not only did I get it at a decent price, but it's already on the patio, so there's no need for me to move it at all. Here's a pic of the grill I purchased as it was when shiny new. I won't get a chance to snap a pic of the actual grill until later in the week. Any tips on using a gas grill? Accessories I should think about? Thanks!
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What a coincidence - I just bought a package of TJ's frozen mini croissants ... Sufficiently French on short notice?
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I'm going to try making some fried rice in the next week or two. It'll be interesting to see the results. Since I can't recall when I last made fried rice, it should be a good experiment. I'll try to take pictures, as well.
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David Lebovitz visits the Le Creuset factory. Included in the article are pics and videos. I thoroughly enjoyed this little trip through history. Click Here for your visit.
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How "primitive" is the technique if it calls for a (modern) oven to do most of the work? Grilling a steak is, in and of itself, a primitive cooking method. Adding an oven to the mix removes it from the realm of primitive into the modern era. While CI/ATK have some great recipes, many are overly complex or time consuming for the result obtained. Perhaps this is one of those recipes.
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Actually, it's 90 to 150 minutes in an oven @ 200-deg F. for the meat to reach an internal temp of 120-deg. F.
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Don't forget to add 90+ minutes in the oven. Overall, it seems like a lot of time and energy to simply grill a steak.
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I'm a big fan of Joyce Goldstein's cooking. Here's a list of her books, and, from my spy in the business, I understand she's got a new one coming out pretty soon.
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I'm quite familiar with Google, and, in fact, searched for additional information relative to your assertion. You come across as an expert of sorts, and I thought you might have some inside or specific information to support your assertion. I guess you're not the expert I thought you were ... just another Googler putting forth what you discovered by searching. IOW, nothing special or unique from you. My mistake ....
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This link was sent to me by Thermoworks ... thought I'd share it. Would love to read any comments ...
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I made matchsticks and dressed them with lemon and olive oil, a little S&P. Very nice ... time now to start experimenting. Gotta read some of the other suggestions, too.
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Thanks so much. You've been most helpful.
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Are you suggesting to eat it raw? Are the leaves edible ... they seem very hard and chewy, so I'd think they'd need to be cooked a while, maybe like collards? I've used kohlrabi before, but didn't get the veg with leaves as it had already been trimmed. I used it in a soup.
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Can anyone tell me what this vegetable is? Toots grew it in her garden box but, alas, doesn't remember what it is. I've not seen anything like this before. Thanks!
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Because sometimes I am unimaginative, other times certain things escape me .... thanks!
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Often we get this bread (Pain Pauline) from TJ's and I often toast a couple of slices and then remove the crusts. What interesting uses are there for toasted whole wheat crusts like these: I'd hate to just toss them, although I suppose they could be fed to the pigeons and gulls at the park. Is there a better use?
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Excellent! You say "apparently," but do you have any stats to support that? I'd love to know more about this.
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Cool Tool ... I may have had one like that, but not as old as yours - not sure. Maybe I just wanted one ...
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Yesterday I was at Trader Joe's and double-checked to see if they were still carrying Tejava. It's still on the shelf. But, right next to it was a bottle of TJ's green tea. I didn't have the forethought to check the label, but here's the article in the Fearless Flyer.
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That's not exactly what I meant by my question. I was asking if any induction cooker can maintain a specific temp, over a period of time. For example, say 62-deg C for an hour. The NuWave only allows heat with 10º increments. Sorry for any confusion
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I had one of those Moulis ... great little tool. From my first kitchen I still have and regularly use a 2-quart All-Clad Master Chef sauce pan, a 4-quart All-Clad Master Chef sauce pan, an All-Clad Master Chef sauté pan, a 12-inch All-Clad "Ltd" skillet, and a 4 1/2 quart Le Creuset Dutch oven. The special Ltd coating has worn off from the 12-inch skillet, so, while it's ugly, it still cooks like a champ. I also have a Forschner-Victorinox boning knife that I still use - it was purchased around 1970 +/- Oh, I almost forgot, there's a Krups 203 coffee grinder which I've been using since 1976 or so. Still works perfectly, and although the top looks like it's been through a war, it still does the job. These have all been excellent investments ...
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Nothing is a waste of money if you use it and it works for you, gadgets or otherwise ... there are many on this forum who use "gadgets" frequently. A gadget is sometimes defined as "a small, useful device."
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Nope, just almond milk and blueberries. I usually add a banana, and this never happens, but this time there were no bananas in the house.