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WhosTommy
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| Number of Posts: | 72 |
| Registered on: | 6/21/2015 |
| Online Status: | Not Online |
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re: revisting this topic for the billionth time..your favorite kitchen gadget
Posted by WhosTommy on 8/13/15 at 4:02 pm
[quote]I just got in a pineapple corer. It's awesome. I love fresh pineapple and this thing get through it in about 30 seconds. You can find them on eBay for $3. Hint: get a metal one not plastic or ceramic.[/quote]
I have one of those, except I call it a knife. ;)...
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re: Pure Capsaicin wings
Posted by WhosTommy on 8/12/15 at 11:12 am
This entire premise makes zero sense....
re: Advice cooking really thick burger
Posted by WhosTommy on 8/11/15 at 12:15 pm
[quote]You mean meat balls?[/quote]
That's a big-a meat-a-ball....
re: Advice cooking really thick burger
Posted by WhosTommy on 8/11/15 at 9:48 am
[quote]Diner style thin burgers and steakhouse thick burgers have completely different tastes. [/quote]
12 ounces is a little beyond "steakhouse thick burgers"....
re: Advice cooking really thick burger
Posted by WhosTommy on 8/11/15 at 9:06 am
OR .... use a cookie cutter and make sliders and donut burgers (or bagel burgers). ROFL...
re: Advice cooking really thick burger
Posted by WhosTommy on 8/11/15 at 9:05 am
[quote]Why not just combine them and re-portion into 4 6 oz burgers or something?
12 oz just seems too big for a burger IMO[/quote]
Or just cut them in half and reshape. Or hell, cut them in half like you would butterfly it. Six ounces is perfect for a burger, IMO....
re: Is it okay to thaw frozen brisket and re-freeze?
Posted by WhosTommy on 8/10/15 at 2:09 pm
It's safe, yes (assuming you do it properly). The texture will degrade significantly, however....
re: What is a good wine ordering website?
Posted by WhosTommy on 8/5/15 at 2:06 pm
[quote]online searching isnt as time consuming[/quote]
It doesn't take me time at all. I tell the guy he has $150 to spend, and it takes him just a few minutes to fill the basket. He also is good about giving me $10-$15 bottles mostly, but then will usually give me one special occasion, $30-$40 b...
re: What is a good wine ordering website?
Posted by WhosTommy on 8/5/15 at 2:04 pm
[quote]I don't disagree per se, but it can be difficult to find a knowledgeable place in some areas. I've seen some larger liquor stores that have a lot of wine to choose from, but very little selection, if you know what I mean.[/quote]
That's understandable. You do have to find a knowledgeable s...
re: What is a good wine ordering website?
Posted by WhosTommy on 8/5/15 at 1:39 pm
I don't have anything against ordering wine, but why not support your local business? The local wine purveyor will be able to lead you in directions you'll enjoy, especially if you take the time to take pictures of bottles you liked.
I'm a very adventurous wine drinker, and I've been using the lo...
re: Speaking of Sous-Vide - Meet the Mellow(cooker)
Posted by WhosTommy on 8/5/15 at 10:57 am
The one thing I don't like about my Sous Vide Supreme (which I've had for 5 years) is the form factor. Same would be true of this thing.
Something like the Anova is it's much more flexible as a device, and it's cheaper....
re: Reverse sear question
Posted by WhosTommy on 8/1/15 at 3:48 pm
[quote]In the hope of keeping them moist I currently have the pork chops brining in an apple cider vinegar, brown sugar, salt and mustard solution.[/quote]
I sure hope there was some water in there......
re: Reverse sear question
Posted by WhosTommy on 8/1/15 at 11:40 am
JMO, but 250, 275 is too high.
200 degrees is the sweet spot. It'll take a little more time, but the trade off is actually cooking the outside vs. slowly bringing the whole piece of meat up to 130 degrees.
For pork, you want your final temp around 145-150, so I'd keep it in the oven till 130. ...
re: Favorite Type of Red Wine
Posted by WhosTommy on 7/31/15 at 3:06 pm
I've got several. In the <$15 range, Rosemount Estate's Shriraz is very drinkable. $15-30, I like most things by Michael David, especially the Freakshow and Earthquake lines (Earthquake Zin may be my favorite wine of all categories). In the $30-$50 for special occasions, Inkblot (also a Michael Davi...
re: Olive oil - What's in your pantry?
Posted by WhosTommy on 7/31/15 at 2:42 pm
I generally cook with vegetable oil, canola oil, or ghee. For drizzling the EVOO, it's usually Lucini.
ATK's taste test of supermarket EVOO:
[b]Highly recommended:[/b]
Columela Extra Virgin Olive Oil
[b]Recommended:[/b]
Lucini Italia Premium Select Extra Virgin Olive Oil
Colavita Extra V...
re: Griswold Cast Iron ...
Posted by WhosTommy on 7/31/15 at 9:56 am
I got my grandmother's Griswolds when she passed. The 10-inch skillet is my favorite cast iron piece to use....
re: Branson, Mo. Where to eat??
Posted by WhosTommy on 7/30/15 at 1:16 pm
[quote]
Ruby Tuesday's on Strip
Panera Bread on Green Mountain Drive
Lone Star Steakhouse on Green Mountain Drive
Steak and Shake on H-376 [/quote]
Not sure about the others, but seriously? A bunch of chains?...
re: Branson, Mo. Where to eat??
Posted by WhosTommy on 7/30/15 at 11:47 am
[quote]Yakov's Dinner Adventure at Yakov Smirnoff Theater. The trays are magnetic so nothing spills while watching super great entertainment! [/quote]
It's generally a bad sign when the best thing you have to say about a dining establishment is their trays are magnetic. :lol:...
re: Who here loves sous vide cooking?
Posted by WhosTommy on 7/30/15 at 10:04 am
[quote]where can one find a plastic container like this?
im in BR[/quote]
If you're using the Anova, why not just use a stock pot? No need for a Cambro....
re: Branson, Mo. Where to eat??
Posted by WhosTommy on 7/30/15 at 8:42 am
[quote]Lambert's Cafe north up 65 toward Ozark.[/quote]
^^^^^
This is the correct answer.
(Full disclosure: I worked in Branson in '95 and swore never to return.)...
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