Heartsurgeon

check this out.... http://www.jbprince.com/web-pages/sklip-rack-system.asp don't doubt me... lets you densely stack sheet trays in the oven/fridge you will need to take into account possible changes in baking/cooking times due to air flow changes, mass of food in the oven.

Nutella ice cream 1 cup nutella 1 cup sugar 1.5 cup heavy cream 3 cup half and half glug of vanilla extract into the ice cream maker

peanut butter. store at room temp. tastes good. almost 100 cal/tablespoon you can buy jumbo (72 ounce) jars from Sam's Club... probably want to have shotgun and shells...just say'n

just made a batch of nutella ice cream...easy and tasty!

Stay classy Fat Guy!

"I was wondering what consistency the commercial products are?" I recently bought a tin of bronte paste. It reminds me of tahini (consistency wise).

killer dill sauce that I developed for use on salmon...it's good on asparagus as well. I have been known to eat it on saltine crackers... one whole bunch of dill (with stems, the more the merrier) 1 cup heavy whipping cream pinch of salt pinch of black pepper half a garlic clove juice of 1/2 lemon small chunk of shallot or bermuda onion (about 1/2 tablespoon) blitz the ingredients with a stick blender until you get a savory whipped cream... the garlic and shallot help to thicken the end product. takes 30 seconds to make. allows you to apply dill and lemon to a piece of fish, without having it all run off the protein onto the dish... concentrated goodness. lasts about 1 week in the fridge

I always eat before going to the home of a "habitually late" cook. That way, it doesn't matter when the meal comes out!! Be happy, not hungry!!

Come on now people!! The solution is obvious. Use social engineering to get habitual tardy to arrive on time. If someone is always a hour late, tell them dinner is being served one hour earlier than actually planned. In my experience, this works remarkably well

if you can sous vide it...that's my favorite way. 170 degrees for 5 hours. sealed with oilve oil, garlic,bay leaf, oregano let cool, slice, toss with shaved fennel, flat parsley, sliced cherry tomatoes, sliced spring onions, salt, pepper and really good olive oil, lemon juice, and garlic to taste. you will never have vulvanized/rubber octopus with this recipe (essentially Keller's).

the "1 teaspoon salt/pound dried beans with a soak of 8-10 hours minimum" is right out of the duromatic manual.

Take it back a step and look at Taylor's Guides - such as Taylors Guide to Heirloom Vegetables - more of a gardening book, but it will amaze you!

"Don't they get very uneven, kind of wavy from the heat? " mine have.

"Looking to buy one, is the general consensus for a kuhn rikon?" i have no experience with any other pressure cooker. i am pleased with the 8 1/2 quart duromatic. it's extremely simple in design, everything appears quite substantial. it's very quiet. it will work on gas, electric or induction hobs. i suspect it will last forever. there certainly are cheaper pressure cookers. i'm not sure what size i would get if i did it all over...your only suppose to fill the pot 2/3 full max, to prevent foam/boil over from fouling the pressure/vent mechanisms.

"Who has pressure cooked brined beans? The Duromatic manual recommends 1 teaspoon salt/pound dried beans with a soak of 8-10 hours minimum, and states "salt will toughen the skin of the beans and aid in keeping it intact" How did you brine your beans, and what kind of beans were they? How did you cook them? I'm of the opinion that mastering using the pressure cooker requires considerable trial and error to get just the right time and pressure figured out. Plus minus a couple minutes takes you from crunchy undercooked beans, to baby food beans.

"Heartsurgeon--Your directions are unusual. I don't recall ever seeing instructions to bring ingredients to a boil, THEN put on the lid and bring to pressure. What's that about? I love gigante beans, but hardly ever see them dried. Your recipe sounds delicious. " The Kuhn Rikon manual that came with the Duromatic pressure cooker recommends bringing liquids to the boil prior to placing the lid on. They also recommend adding some (canola) oil to the cooking liquid to reduce bean foam and prevent fouling of the pressure control mechanism. I find this makes the results more reliable/reproducible. What I am trying to do is reach the desired cooking pressure as quickly as possible, so that I can begin timing the cooking process. I have found the timing critical in getting beans that are "just right", and not crunchy, or mush. Gigantes beans can be mail ordered from Purcell Mountain Farms (domestic). I was lucky and found some Arosis Gigantes (Greek origin) beans at a local middle eastern supermarket. I had to cook multiple batches of these beans for different times (second ring/high temp) until I got them cooked just right. Purcell Mountain Farms is bean heaven if you looking for all sorts of unusual items, but shipping costs make the beans a little pricey. I cannot stress enough the need to allow the cooker to depressurize on its own, rather than venting it to get the lid off. with venting, a significant volume of the beans will explode into mush, while simultaneously you will have crunchy undercooked beans! With "natural release method" as the Duromatic manual calls it, you get nicely cooked beans with minimal mush. And yes, those beans are tasty!

Greek Gigantes beans... soak 12 hours in water Kuhn Rikon pressure cooker...beans plus water bring water/beans to a rolling boil on high heat. put the lid on, keep on high heat until second red ring appears (high pressure), reduce heat to low (keep at high pressure) turn on the timer (18 minutes), when the first red ring (low pressure) appears. when done, remove from heat and set cooker aside to cool off on its own (DO NOT release presssure) once the lid can be removed, open and drain. letting the cooker depressurize slowly maintains bean integrity (no bean mush/exploded beans). add salt, pepper, lemon juice, olive oil, sun dried tomatoes, oregano or dill...refridgerate overnite BEAN HEAVEN

nutella ice cream,...FABULOUS!!!

What do I do with it? I purge it with this to keep it from going bad. In fact, I use this same stuff to keep walnut oil, Bronte pistachio paste, anything expensive from spoiling (along with refrigeration). Highly recommended. Comes with a long slender tube that you attach to the nozzle, insert into the oil container, several puffs of inert gas later, replace the screw cap, lid or cork, and its like you never opened the container. http://www.amazon.com/HomeAndWine-com-Private-Preserve-Preservation-Spray/dp/B001AS4NCM/ref=sr_1_16?ie=UTF8&qid=1337016185&sr=8-16

I make my buffalo wings using turkey wings!! I also use Togaroshi spice as the seasoning agent. remove the skin, brine the wings, sear in a saute pan, finish in the oven, liberally coat with togaroshi spice. one is a meal! you can get the wings really cheap, at Whole Foods of all places!

"Those little plastic packets you put in the dishwasher instead of liquid or powder detergent." hey! I love those things! they actually where highly rated by consumer reports (at least the ones i buy). the convenience factor is massive. when i use liquid goo, inevitably, the little detergent door gets gunked up and stuck, and i have to spend time cleaning it up. but hey, i used liquid for years before i switched.

"Maui taco chain has nice fish tacos." YES!! we ate at many of the hotel associated "name" restaurants, which were all pleasant and very expensive, but Maui Taco was the only placed we went back to eat again! Did I mention it's a bargain? A couple of fish taco's, load up on the fixin's, a cold beer, and your in heaven.

i have cooked chicken thighs at several temps..my current fav is 150 degrees, 2 hours, no seasoning, stick of butter, sous vide. at one hour, the chicken is cooked , but does not come off the bone easily. at 2 hours, the chicken still retains enough integrity that you can sear it in a pan, without having it fall apart, but the meat comes off the bone pretty easily. at 180 degrees for 6 hours. the thigh is fabulous, and the bones will simply pull out clean, with no effort (all collagen dissolved). 180 for 6-12 hours (depending on the size/thickness) in fat butter or duck fat) is the way to go for confit chicken/duck/turkey! I have gone seasoning after cooking sous vide for several reasons. sous vide seems to mute/dull the seasoning effect. using fat within the bag results in fat soluble goodies being sequestered in the fat! This means unless you use the fat for a dressing/sauce, all that seasoning/flavor/goodness is not in the protein.

What ever is freshest! I've had memorable swordfish, salmon, chilean sea bass, trout, ahi tuna, even bluefish! Probably the most memorable was chilean sea bass (pillowy, meltingly soft, unctuous), some fresh "pink" swordfish (the fish monger claimed it represented a fish that likely fed extensively upon shrimp?) incredibly juicy and flavorful. Totally fresh off the boat bluefish (in Cape Cod), just caught...simply yummy.

bulk dry yeast from costco/sam's club i keep it a vacumn sealed jar in the fridge. takes me about 12 months to go through it. I re-vacumn the jar everytime i use the yeast. I do no knead bread (all sorts), pizza dough.For years. NEVER proof. Once the dough didn't rise...i forgot to add the yeast!