Crouton

I find their coffee has a watered-down burnt styrofoam taste regardless of what location I frequent. I think they dropped their high-end coffee campaign 3 or 4 years back, which only lasted about 2 years. Now it's the same maxi-pad stuffed coffee filter you find at every office break room. Waffle House at least grinds their coffee fresh for each pot brewed.

This sounds interesting. Not sure I'm familiar the term docking tho?

Halfway through rolling out biscuit dough it hit me I used AP flour instead of my go-to White Lily self-rising flour. Rather than toss it I wrapped it up in plastic and stuck it in the fridge and started over. Is there anything I can do with this ball of flour, butter and buttermilk? Can I roll it out and make fried pies or something else? I hate to waste it.

I see a perfect opportunity for a niche market here.... Hobart to release home versions of its professional models. Or even a company like Vitamix could offer a decent mixer.

I do freeze bones for use when I have enough, but in the meantime, just do what Cook's Illustrated recommends - use Swanson's Low Sodium Chicken broth. Sure it tastes like cardboard if you taste it fresh - BUT - once it cooks down with other meats then it really does dramatically improve the flavor of a dish. If you need more gelatin, add gelatin once reduced. Constantly making chicken stock at home isn't worth the effort IMO when you can have satisfactory results with broth.

Despite all the political BS surrounding Chick-Fil-A, this article is surprisingly informative and well thought-out should you be looking replicate Chick-Fil-A at home, for yourself or your kids. http://www.seriouseats.com/2012/07/the-food-lab-how-to-make-a-chick-fil-a-sandwich-at-home.html

One often overlooked step that can make or break a burger is to sear the patty WITHOUT adding any oil or fat to the cooking surface. Add your patty directly to the dry hot pan. You will get much better crust formation as the fat from the beef renders.

Wait, i thought to cook a pizza on a grill you had to grill the dough one side before you add the toppings since your heat is basically only coming from the bottom. Am I wrong? Can you cook a pizza on a grill the same you do in your oven? I assumed once you open the grill hatch the temp would drop to like 200 degrees instantly and would take a while to creep back up.

As a Diet Coke drinker for many, many years all I can say is Coke Zero is a gift from God herself.

Am I the only one who likes Sbarro's?

Completely off topic here but I don't think Alice Waters is well known outside of those who read forums about food. Everyone knows who Julia is.... lots know who Pepin is, or at least have heard his name. So I don't think it really matters what the opinion is of Alice Waters... I don't see her "going down in history" outside of a few archived internet discussion boards or perhaps a name of some foundation.

It's slightly on the fuss side but the results are well worth it http://www.thedeliciouslife.com/cauliflower-gratin-thomas-keller-bouchon-cookbook/

I always keep ginger in the freezer in a zip-loc bag and microplane it when I need it...

it's not the water filter that makes clear ice. It's the method in which it's frozen. Plus many ice-makers continuously make new ice as the bottom layer continuously melts away. This gives you a constant supply of "fresh ice". They aren't cheap. A standard kitchenAid ice-maker will run you $1,000+. Not to mention the plumping involved if it's not already there.

Sure, I can check over the weekend for you. It's not exactly a small unit but 5 inches high sounds about right... it's more wide than tall. It fits nicely in one of our over-sized cabinet drawers.

I can't say enough good things about both the Cabela's brand Vacuum sealer and Meat Grinder I have purchased. They are truly heavy duty and make every "home sealer/grinder" look like a fisher price toy. http://www.cabelas.com/product/Cabelas-Commercial-Grade-Vacuum-Sealer/714750.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dsealer%26x%3D0%26y%3D0%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=sealer&WTz_l=Header%3BSearch-All+Products

I'm no scientist but one would assume a broiler is considered "high heat" also...

They should just go ahead and name the product "Hellmann's" nation wide. Maybe it's just me but "Best Foods" sounds like a questionable store brand I would pass right over in a supermarket.

If you're wanting to serve a whole/half roast, dust it with paprika, wrap in plastic wrap over night. Unwrap, let sit to room temp. Salt the roast with kosher salt. Sear in a HOT pan until nicely browned on one side and then flip roast. Now scatter around the skillet a sprig or two of rosemary, a couple of whole crushed garlic cloves (w/ skins still on), a few thin lemons slices and a big dab of butter. As the butter melts into the rosemary/garlic/lemon, quickly tilt the pan and continually baste the roast with the butter as the other side browns. Place the lemon slices on top of the roast and then rest the rosemary and garlic on top of the lemon and slide the whole thing into the oven until desired temp is reached, basting every few minutes. Rest, slice into 1/4 medallions. I think i adapted this from an AdHoc recipe for TripTip. If you're not afraid to cut it up, a great method is to slice it into medallions and pound it into thin "scallopini". Marinate in a buttermilk/paprika/salt for an hour or so, dredge in flour and shallow fry in oil.

You cook the leg of lamb ONLY with the broiler? I would assume by the time the inside was medium-rare, the outside would have been blasted into a charred black mess?

Does broiling your steak produce an even char on the entire surface of the steak? I'm scared to spend the money on a nice ribeye and then wind up with a pale, grey exterior. The only method I've found to get that high-end steak house broiled effect is to use the "UNDER the chimney starter" method, a technique I learned from Alton Brown - one I still can't believe hasn't caught on.

Interesting... how does it compare to cooking pizza in a normal 500F oven? How does the crust turn out when the heat source is only coming from the top? Do you preheat the oven first?

I'm interested in knowing how many of you actually use your broiler? More specifically, who uses their broiler for things other than the occasional need to quickly brown a casserole or make cheese bubbly? Do you actually use your broiler to cook a steak? If I'm cooking a steak inside, habit has me searing it on hot iron and finishing it off the oven. Is there any advantage to using the broiler to cook a steak? What else do you use your broiler for? I'm wondering if I've been missing something all these years.

I was born and raised in Tennessee and now residing in Alabama and I didn't know Duke's existed until I saw a write-up for it in Garden & Gun magazine as being a "southern staple"... I just assumed it was a Carolina micro-regional Southern thing, hence why I had never heard of it. In my house, we always have 2 large Costco jars of Hellmann's. Anything else and I'll pass...

If you're near the south, Mellow Mushroom is fantastic.