therippa

Yeah, I let it continue to cook for probably another 10 or 12 minutes, which helped a little, but I still wish it was a little thicker (which I know is easy to fix). The sauce just didn't really stick to the noodles like I had hoped. Aside from that though, the flavor was incredible. I served them in ramekins with crushed goldfish crackers on top and stuck them under the broiler until they got a little color. Delicious! edit: typo

I had the same questions...I skipped freezing the sauce and just used it as is. I also found there to be a little too much water left with the noodles, making it a little soupy. Next time I'm going to drain (and reserve) the water, add the cheese, and add a little water at a time to get the right consistency.

I love my Oxo can opener that opens from the sides, but it fails since 90% of the cans I open are tuna fish and you can't use the lid to squeeze out the water it's packed in

Bit of trivia: The Cooking Issues podcast is recorded weekly at Roberta's

Fixed that for you

Feb 16th, still says shipping April 15th

I've been hunting for a new apartment and the electric range has been an ongoing issue. 2 out of 3 places seem to have them, and I don't know if I can bring myself to not have a gas range. The last post on this thread was almost 5 years ago, have there been any advancements in technology? Can you still not use cast iron on a smooth-top surface? Will my 22-quart stockpot shatter it? Am I crazy for passing up these otherwise awesome apartments because they have a dinky electric range/oven?!

I too was disappointed and surprised by his remarks. Good Eats is what sparked my initial interest in cooking, particularly because of science aspect of it. I also feel though that the new Alton Brown who puts out a lot less Good Eats a year and focuses mostly on hosting Iron Chef-related shows isn't the same as the geek that taught me all those techniques and dishes years ago

Look for 18/10 stainless construction and a heavy bottom. Clad will expensive, most will have a plate welded onto the bottom. Glass lid should be irrelevant, as condensation prevents you from seeing inside it anyway.

I ordered mine in February and my estimated delivery date is still March 8th (Amazon Prime next-day)...I wonder if I'm so far back in the queue they haven't even gotten around to giving me that bad news yet?

Just got an email from the SousVide Supreme people, they are now selling a chamber vacuum for $799 (still too pricey for me though ) http://www.sousvidesupreme.com/product.aspx?productid=54&deptid=1

I've been using this one for precision measurements, cheap and works great... http://www.amazon.com/gp/product/B000P1NYE8/ref=oss_product/?tag=egulletsociety-20

I don't have an answer for you, but I can share in your observation of the timing being slightly off (cooking too quickly). I made the full batch using their recipe and a le creuset, and ended up pulling them out about 5 minutes earlier than the recipe called for. They were cooked properly inside though, and I did not find them to be soggy...quite delicious actually. Here's a pic of them with sous vide filet...

You can put the juices in the microwave to coagulate the proteins, filter them out, and use it as a cooking liquid (say, reducing for a sauce)

I'm finally sold on this book. Luckily I've collected enough amazon gift cards from family members for birthdays and xmas over the last two or three years that this is actually only costing me $67. The timing of the release is perfect too, the lady will be out of town for two weeks right after I get it so I'll have all the free time I want to experiment.

Another thought for the modernists out there...it might be interesting to glue the bacon to the hotdog using transglutaminase and deep frying the whole thing!

I've had delicious ones made on the street in San Francisco (mayo is the secret ingredient), and have have them at home with great success. Since the hotdog is already cooked, you really only have to worry about cooking it until the bacon gets crisp...the hotdog will be warm at that point. Using cold bacon and a cold, dry hotdog, wrap the bacon around so the first wrap kind of overlaps the where it starts...and when you do the last wrap kind of tuck it into the previous wrap. Hold it with both hands and give it a twist with one hand in following the direction you twisted, tightening the bacon. If the bacon and hotdog were both cold and you tucked the ends of the bacon into itself, then you usually won't have a problem with it staying wrapped. Sautee over medium heat until crispy. One enough fat has rendered off, add sliced onions and sautee those to your liking. Once all the stuff is out of the pan, toast your bun in the bacon dripping and onion fond. edit: typo and added method

Really? I still see them on bar menus...pubs/sports bars mostly

I went to this place called Mr. Pollo last week, and while the place isn't very fancy the food was fantastic. It's about 300 square feet, seats 12 people, and the chef/owner Manny goes to the farmer's market every day or two and picks out what looks good and fresh. He serves up 4 courses for $15, and the pastry chef/server Chris makes delicious desserts. The courses he served to the lady and me (he was doing fish tastings this particular day)... Cheese arepa (kind of like a papusa, but sweeter) Mackerel with a small salad of beets and mezzula(?) greens (I've used them before and can't remember the right name, they are a little bitter like frisee) Bay scallops...can't remember what was served with it Shrimp with rice and a garlic cream sauce (this was an extra course he gave us) Langostinos with fresh farmer's market salsa, purple potatoes Dessert was honey-vanilla ice cream and a pear upside-down cake ($5) All of that for $20/person, and it was delicious!

I loathe doing dishes (no dishwasher or disposal), but once I get going I get them the hell done, and I kind of just zone out. Also, no one knows how to fully use every available inch of my dish drainer quite like I do...

I inadvertently learned this a couple months ago when making a pitcher of sangria. Usually the wine I use for this recipe needs a good time to breathe before the finished product tastes right. This was sort of a last minute thing and I didn't have any simple syrup ready, so I threw the red wine into my vita-mix with sugar. Blended it up, poured it into the pitcher with the fruit, and it tasted like it had been sitting around for an hour or two...the blending completely mellowed it out. edit: typo

Ugh, the white enameled stovetop is the bane of my kitchen. I try to keep it pretty clean, but I have roommates who aren't as good about it. It's incredibly hard to clean that surface one everything is baked on. Is Easy-Off safe for that kind of stuff?

I have two Griswold skillets (12" and 10") made sometime around 1919-1930. They are in perfect condition and have 80-90 years of seasoning on them. They also happen to be made in my hometown, Erie PA, which is stated in huge letters on the bottom, so that adds a coolness factor for me. I've gotten into the habit of buying them on ebay, reconditioning them, and giving them to friends and family members back home as a gift. My grandma worked at the Griswold factory when she was young. She had a full set of them, sizes 1-14 (or whatever). When she passed away they were donated to the Salvation Army. No one thought of asking me if I wanted them! edit: typo

I scoured the internet trying to find a good price for a 32oz jug...any deal you may find always has the catch of the blade not being included. I'd figure out when your local costco is having their vita-mix demo, you can get it there about 25% off, that what I did.

Shark fin soup, it tasted what I imagine licking a dolphin's blowhole would taste like.