Paul Fink

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About Paul Fink

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    Burnsville MN
  1. I would go with a blender like the VERSA. Not that large but big enough to do the job plus some. The small blenders would have a hard time handling the cup of tomatoes.
  2. I've made Julia's Boeuf Bourguignon several times and its been marvelous. The richness & thickness of the stock comes from the the beef/veal stock reduction. Not the wine.
  3. I've had one of these for years too. I use it mostly to grind spices
  4. The Air Fryer topic

    Those things work?!! Man I want one but alas no space in my kitchen. It would be nice have fries with BBQ this summer with out all the work.
  5. Orzo: side and salad

    Sorry I got bit upset. I deleted my rant. BTW I'm looking forward to making a orzo dish. I thought about many times but never have. I'm waiting until I get to the local, read that as only, Italian deli. They carry Dececco pasta.
  6. Where did that come from?
  7. @paulraphael Is basically correct. I would explain it a little differently. If we assume the fridge is well insulated, the major heat gain would be from convection when the door is opened. You open the door and cold air flows out and warm air flows in. If I have just one bottle of water in the fridge the temperature change from the warm air would be more than one bottle of water can absorb. If you have a couple of cases of water and open the door for the same amount of time, the water can absorb much of the heat with out a major change in temperature. Ether way the fridge needs to expel the additional heat. It just might not need to cycle on as often with the larger mass. There seems to me to be a secondary effect of reduced air flow if the fridge is full.
  8. I wish you guys would drop this topic. Every time there's a new post I feel like I should get up and clean the coils on my fridge. And it ain't going to happen.
  9. @chromedome my sympathies. It sounds like you had a good holiday with your family.
  10. Hash Brown

  11. Hash Brown

    I always use raw potatoes for hash browns. I think they have better texture & flavour. If you need to make a big batch you can make circles of potatoes on a sheet pan and bake them. I've done this ahead of time and then just crisp then on a frying pan as I serve.
  12. Stretching a Margarita

    Thanks everyone. Those are very helpful. My wife says in alcohol content a margarita is no different than a martini and "you down couple of those" Maybe I need to find a complementary non-alcoholic drink to server with it, like ginger beer..
  13. We're getting into margaritas as our drink for summer. I have a good basic recipe that makes a killer drink. My problem is that its about 4 oz total. No a very refreshing drink on a hot day. Is there something to dilute or stretch the drink? Like a gin & tonic has 6 oz to 8 oz of tonic but other than the lime a margarita is all alcohol.
  14. I wish I had such troubles. It all depends on how it was stored. Vacuum sealed should be fine for a long time. Freezer burn is the real problem Here is a qutoe from the USDA.