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David Hensley

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Everything posted by David Hensley

  1. Personally, if the recipe doesn't specify the position, I start in the middle. If I feel that I need something to be more brown on top, then I go topside, if I need the bottom to be more done, then I move one rack down. I'm sure that you know your oven, so I'll just say to use your "feel". To me, more often than not, the feeling of a recipe far outweighs the written scope. Follow your culinary heart, not the recipe you read....
  2. I really respect your drive, and ambition! I have no possible way to help you right now, but I really appreciate your ideas, and I wish you the best! Welcome to Egullet, where you'll find new friends, new ideas, and countless resources.
  3. According to "Trailer Park Boys", swish doesn't involve boiling water, or self-esteem either, for that matter...lmao
  4. Whatever you're going to put in it, put it in NOW! lol Seriously, barrels need to be kept wet, so that the joints stay tight. If you don't keep it wet, and swollen, you might as well break it up and smoke something with the chips... I'm pretty sure that barrels can only withstand one or two full "dryings" before they lose their seal, and ability to hold liquid.....
  5. I just tried that recently, Sara. Now my problem is that all four of my kids want to come to work with me...lol
  6. When fresh ones are out of season, I'll gladly use canned tomatoes. I've no problems with canned beans, either, if time is a factor. Aside from beans and tomatoes, I just won't use vegetables that have been "canned". When dealing with frozen items, I like a lot of things that I probably shouldn't....Corn, Peas, Artichokes, some beans, like Limas. Aside from that, though, I tend to not use too many "convenience" items.
  7. I agree with Gfweb...a bit more definition is in order, I think... I'd be glad to share my opinions( as usual! ) but would like a bit more detail in the question...
  8. I don't know if the OP has already picked a WV favorite, but I would have to nominate either pinto beans with cornbread, or the fried bologna sandwich.
  9. The kicker of it all, Sylvia, is that I could have it all, in exchange for an hour-and-a-half drive! Sadly though, as much as I miss the place, and its cuisine, I just never seem to find the time...
  10. Bill, you're right on the money, in everything you say!. I was just thinking out loud here, when I posted, and you answered the call. I know Oak Hill, but not its eateries. Beckley was my home, and Sophia, more specifically. I grew up with a pot of beans on the stove, or potato soup, if the beans were out. To this very day, I hate potato soup...lol I do make a lot of pintos at home, though I wish I could find my great-grandmothers style of chow-chow, which was almost a pickle relish, but green pepper based. I know quite well the pleasure of a fried bologna with onion and mustard, on cheap white bread; the taste of cream cheese on toast. Pete and Bob's was gone, before I came along. King Tut's however, is still going strong, and I still love their Nightmare dogs! I'll even bet you money that the women who last gave me my food,were the same girls who gave you yours... The last of the drive-in theaters closed almost 20yrs ago, I'm afraid. I think there may still be one open in St. Albans, bu I make no promises.
  11. I agree with Rwood, use your judgment, but just count it as one of whatever category you need.
  12. I was born and grew up in WV, around Beckley. Is anyone else from around there, or have you been there? I just wonder, because I almost never hear of people discussing the idea... I'm of the impression the there are foodstuffs that can only be found in WV, and southern WV in particular. I'm talking about things like "Killed Lettuce" or even a pepperoni roll, which sounds ubiquitious, but apparently can only be located in WV and PA. Things like a "hot bologna sandwich" which is a grilled bologna "steak", about an inch thick... I don't think for a minute that WV cuisine will change the world, but I want with all my heart to think that it will influence the way we think of cuisine. If nothing else, it might remind us that when we have nothing else to eat, we could at least make the best of it... What say all of you?
  13. Personally, I'd return them, and make it known that they were substandard to begin with. Nothing irritates me like paying good money for something (especially meats), only to discover that the bone is the thickest part...
  14. Dcarch, is there anything that you can't OVERcomplicate? lol Me, I just bake loaves that I know will be used inside of 4-5 days. On those few occasions that I think it will mold before it is consumed, I freeze, then slice frozen, and just pop in the oven for a couple of minutes before I use it. Maybe not the best idea ever, but it works quite well for me...
  15. I care, damnit! You have my sympathy, as I experience this also, and far too often! This is why I only buy poly cutting boards, and metal or one-piece plastic utensils. I've also come to the point that I'll only buy pots and pans, if they have some type of gaurantee involved. I'm really quick to call those 800- numbers, let me tell you! Food quality is really my thing, though, as far as grocery stores go. Nothing pisses me off like getting a box of arborio rice, which is only whole in the display window of the package. Same thing when I get home to find that I've purchased a brick, rather than stack of tortillas for a meal... It makes me sad, really...
  16. You could always blast your vegetables separately say, 475 for 10-12 minutes, then add them to the chicken for a low and slow finish...
  17. Good deal Shel! Glad to hear it! HungryC, I know of what you speak! I iived in Louisiana (Baton Rouge) for about 4yrs, and learned quite a bit of what we called bastard French, and loved every minute of it! When I later worked with a really French chef, I used the terms that I had learned there...and got my ass ripped, royally!lol I agree with almost everyone that pronunciation is both regional and unimportant, as long as the intent and usage are proper. I just happen to be a grammar-nazi, for reasons that I still don't quite fully understand...
  18. Shel- I apologize if my statement caused offense, as I meant none. What I meant, specifically, was young, punk-ass cooks, born in America, to english-speaking parents. I deal with a lot of young, fully American cooks, who simply refuse to embrace the language of their own homeland! That is what most pisses me off. I speak English fluently, and love it, but can also be lost when trying to dig a word out of the old noggin lol. I fully understand the concept of brain-farts, I have them often. I also refuse to look down on anyone who struggles with English, but only if it is not their native tongue. If you were born in America, and still refuse to even entertain the idea of pronouncing certain words properly, perhaps my kitchen isn't the place for you...ya know? Again, my friend, I meant nothing insulting to you or yours......may you both live happily, and long!
  19. Now you're just being silly. For the record, I cook with things that I can't pronounce all the time; I simply meant that when a cook repeatedly mispronounces a word, even after being corrected a few times, it pisses me off quite a bit, and so I deliver the above statement...simply to imply that if you're incapable of "learning" maybe you shouldn't be cooking anything, exotic or mundane. Sorry for any confusion, I was just trying to explain my rationale at work...
  20. Try this: http://www.instructables.com/id/How-to-cut-a-bottle-with-string-and-nail-polish-re/ I can't personally vouch for this method, but I have a couple of friends back home who tell me that it really works...
  21. I'll also say that many years ago, I did indeed pronounce the word as kyool-inary, but after too many questions from folks who had problems pronouncing their own name, I said to hell with it, and just switched to cull-inary. So sad....
  22. I'm not the slightest bit ashamed to admit that I've been known to more than occasionally light into somebody for using either "Marscapone", or "chipolte" in my kitchens. If you can't pronounce it, you shouldn't be cooking with it....
  23. Honestly, I just failed miserably to account for the requirements of the subject (charcuterie). I don't have the space or the facility to do this at home, I'm afraid. I'll still play with it at home, curing and brining things of course, but my larger ideas will have to go unexplored, for now. Pasta is still quite do-able though, and tomorrow afternoon, I'm doing a bit of pasta work with a local food columnist, I hope things get interesting...
  24. Although I'm sure this post will be hidden (rightfully so, since I know I'm completely off-topic!) I'd just like to say that after a really rough couple of years, I've finally found the woman I want to be with, even though her tastes in food horrify me ( ), and if "simple" is what she prefers, then simple is what I'll prepare! I wish all of You, and all of Yours, a very happy Valentine's day!
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