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Search: Posts Made By: RajunCajun
Forum: Chicken, Turkey & other Fowl 08-27-2007, 03:35 PM
Replies: 16
Views: 2,183
Posted By RajunCajun
Also, if you are only going to marinade for such...

Also, if you are only going to marinade for such a short time, do so at room temp. That will help speed the process along.

Paul
Forum: Cook's Tools 02-22-2007, 01:29 PM
Replies: 26
Views: 3,201
Posted By RajunCajun
Elcameron, I see where you're coming from...

Elcameron,

I see where you're coming from now, i.e. a professional with a grinder. I was thinking of a professional that would use a stone, etc. much the way you describe what you do; someone who...
Forum: Cook's Tools 02-21-2007, 01:22 PM
Replies: 26
Views: 3,201
Posted By RajunCajun
Ah gotcha...I figured I'd missed the point...

Ah gotcha...I figured I'd missed the point somewhere along the way, and I do agree with it.

Thaks for the clarification.

Paul
Forum: Cook's Tools 02-21-2007, 11:40 AM
Replies: 26
Views: 3,201
Posted By RajunCajun
Elcameron, Why will taking a knife to a...

Elcameron,

Why will taking a knife to a professional to sharpen it eventually ruin it?

Thanks,
Paul
Forum: General Cooking 01-15-2007, 03:08 PM
Replies: 10
Views: 1,852
Posted By RajunCajun
I just went through this exercise. I made...

I just went through this exercise. I made lasagna, chili, and red beans. For the red beans, all you have to do is make some rice. The others are ready to heat and eat.

In the past, I've also...
Forum: Cookware 12-21-2006, 08:39 AM
Replies: 2
Views: 1,074
Posted By RajunCajun
This thread might help you:...

This thread might help you: http://www.discusscooking.com/forums/f89/all-clad-copper-core-vs-aluminum-core-30096.html

My comment is this:
I've got a set of the All-Clad copper core and some...
Forum: Knives 12-17-2006, 08:21 AM
Replies: 21
Views: 11,882
Posted By RajunCajun
I agree with Andy. I have both an 8" chef's...

I agree with Andy.

I have both an 8" chef's and a 7" Santoku. I tend to use the Santoku when I want to make thin slices of something; for my hands the Santoku is easier to use for these kinds of...
Forum: Cookware 12-15-2006, 10:47 AM
Replies: 15
Views: 17,200
Posted By RajunCajun
I've got a set of the All-Clad copper core and...

I've got a set of the All-Clad copper core and some pieces of the SS. I'm no professional, but I've not noticed a cooking difference between the two.

If/when I add pieces, I will add SS pieces.
...
Forum: Off Topic Discussions 11-30-2006, 04:02 PM
Replies: 46
Views: 2,544
Posted By RajunCajun
It depends on what I'm cooking and what I'm...

It depends on what I'm cooking and what I'm wearing. If it spatters and stains, I'll usually wear an apron. If I'm wearing nicer clothes (if company is over, etc.), I'll always wear one so I don't...
Forum: Today's Menu 11-30-2006, 10:42 AM
Replies: 40
Views: 2,910
Posted By RajunCajun
Hi, I've taken several at a "foodie"...

Hi,

I've taken several at a "foodie" grocery store we have in the Dallas area called Central Market: www.centralmarket.com (http://www.centralmarket.com)

From my experience, what makes or...
Forum: Cook's Tools 11-01-2006, 01:03 PM
Replies: 20
Views: 2,703
Posted By RajunCajun
I use those soft, rubber jar openers to keep my...

I use those soft, rubber jar openers to keep my SS bowls from spinning when I whisk things together with one hand. This comes in most handy when making a vinaigrette: one hand for whisking and one...
Forum: Gear: Grills, Smokers & Pits 09-08-2006, 05:07 PM
Replies: 5
Views: 2,180
Posted By RajunCajun
LP or NG

Hi,

I'll be getting a new gas grill (hopefully soon). I have a natural gas spigot on the patio making NG a possibility.

Does anyone have opinions on pros/cons for NG vs. liquid propane?
...
Forum: Sauces 07-19-2006, 02:40 PM
Replies: 25
Views: 3,067
Posted By RajunCajun
I use Tabasco a lot beacuse it's available in...

I use Tabasco a lot beacuse it's available in most restaurants, however I do prefer Louisiana Gold Pepper Sauce. To me Tabasco has a vinegar-up-front taste; Louisiana Gold's vinegar taste seems to...
Forum: Cookbooks, Software etc. 07-07-2006, 09:43 AM
Replies: 34
Views: 3,514
Posted By RajunCajun
So what's the relationship between the books "The...

So what's the relationship between the books "The Professional Chef" and "The New Professional Chef"? The latter was recommended on this fourm some time ago. I've been looking for it on a store shelf...
Forum: Appliances 03-09-2006, 10:26 AM
Replies: 26
Views: 3,305
Posted By RajunCajun
Hi! In response to the original post and...

Hi!

In response to the original post and the quote "It seems completely impossible to me that anything will cook by just pouring boiling water on top without any continuous heat source", for...
Forum: Terms & Techniques 03-09-2006, 10:08 AM
Replies: 49
Views: 5,536
Posted By RajunCajun
I'll second using the Knife Safe. I've been using...

I'll second using the Knife Safe. I've been using them since I bought my "good knives" and I frequently take them to places where I'm not sure the cutlery will be sharp.

Paul
Forum: Pork 01-31-2006, 05:52 PM
Replies: 12
Views: 1,995
Posted By RajunCajun
I know this is late, but FWIW: The stuffing...

I know this is late, but FWIW:

The stuffing I've been using lately is a combination of roughly chopped, roasted pistachios, diced apples, shallots, and garlic.

I sweat the shallots a bit in...
Forum: Cookware and Accessories 01-29-2006, 05:14 PM
Replies: 15
Views: 2,879
Posted By RajunCajun
Thanks for the info. Any advice on brands...

Thanks for the info.

Any advice on brands or on how to get a quality thermometer? Should I consider going digital instead?

Thanks!
Paul
Forum: Cookware and Accessories 01-27-2006, 01:21 PM
Replies: 15
Views: 2,879
Posted By RajunCajun
I can't seem to calibrate my probe thermometers;...

I can't seem to calibrate my probe thermometers; I have 2 and neither was very expensive. I'm using the basic instructions from the link provided earlier.

If I calibrate to 32 deg. then try them...
Forum: Cookware 12-23-2005, 08:03 AM
Replies: 21
Views: 3,389
Posted By RajunCajun
LOL.........outstanding! Paul

LOL.........outstanding!

Paul
Forum: Alcoholic Drinks 11-29-2005, 05:49 PM
Replies: 4
Views: 1,250
Posted By RajunCajun
Problem freezing leftover wine

Hi,

I like the suggestion of freezing leftover wine for use in sauces, etc. I bought some ice cube trays, poured in the wine, and put it in the freezer.

Problem: the wine won't completely...
Forum: Today's Menu 11-04-2005, 09:17 AM
Replies: 34
Views: 3,560
Posted By RajunCajun
There's a place in Lafayette, LA called Deano's....

There's a place in Lafayette, LA called Deano's. They make this pizza called the Cajun Executioner: medium thick crust, sauce, shrimp, jalapenos, hot sausage, green peppers, and cheese.
...
Forum: Knives 10-31-2005, 02:39 PM
Replies: 18
Views: 4,016
Posted By RajunCajun
Great explanation! I have both and just last...

Great explanation!

I have both and just last night I was using my Santoku. Much harder using the rocking motion because of the shape of the blade. However, I have an easier time making thin slices...
Forum: Cookware 10-26-2005, 01:44 PM
Replies: 4
Views: 4,372
Posted By RajunCajun
Member's Mark Stainless Steel cookware - Reprise

Hello,

I'm looking at getting some new SS cookware. I saw the Member's Mark pans at Sam's and the price would seem hard to beat.

I reviewed the other threads on the board regarding these...
Forum: Cookware 10-17-2005, 02:24 PM
Replies: 21
Views: 3,389
Posted By RajunCajun
Hi, Thanks for the reply! Yes, I already...

Hi,
Thanks for the reply!

Yes, I already seasoned it using the process you mentioned. And yes it does get a bit smokey :smile: but this isn't what I'm talking about.

I'm talking about the...
Showing results 1 to 25 of 30

 
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