Recent content by blackbirdpies

haha...thanks powerplantop! i really needed that today. your photo of Ddeokbokki makes me hunger for an oozing pool of ramen lusciousness!

just a clearer idea on what cheese rinds would be cool. didn't want to toss in "whatever i have on hand" and end up with over 2 quarts of nasty unctuous pools of goo. probably overthinking this as i have a tendency of over-analyzing everything to figure out how all the parts tick. didn't even...

i haven't really been able to find a recipe, just vague directions about tossing cheese rinds into a pot of water. a general consensus is that Parmesan rinds and mainly hard/firm grating cheese like Romano, Grana Padano or aged varieties of Gouda and Asiago are good candidates. and most of those...

saw a recipe for making cheese stock from rind. thought that it was a great idea but then wondered if there are any problems with this. can you utilize any rinds or are there certain rinds that you should steer clear of (assuming that the wax is discarded)? has anybody tried this before? thank...

thanks TheNoodleIncident & Buzz. it was fun reading your discourse. like listening to shifu (or in my native tongue Sư phụ) & student. that's what i like to hear: success...or at least to my very newbie point of view that counts as success. to you, it's probably just the starting point...

thanks so much for the video and information, Buzz. so...:ermm: i'm extremely embarrassed and humbled to admit that i'm rather fuzzy on what a burr is. is that comparable to the wood shavings from planing? is there a point where you're taking off too much or is there a certain amount or...

thanks all. i guess i could have the smaller chef's knife at 15 deg, per CharlieD's recommendation, for slicing tomatoes or other vegetables very fine and so on. and according to mike in brooklyn, 30 would be for butcher duties (the cleaver) and everything else in between is 22-23 for perhaps...

well after reading a few threads in the knife forums, i've decided to buy a sharpening stone per the recommendations of some on the forum (King 1k/6k) to try and sharpen my knives. they might not be the best but they are what i can afford (cheap and/or free). 2 are stainless steel (6.5 and 10"...

thank you, kitchenelf. that would be a great day when i blow all the chefs outta' the water with my amazing cooking skills. now i'll just have one little victory at a time. today, my man declared that my homemade pizza dough was better than frozen...i guess that's a compliment considering the...

thanks, LPBeier. it's a very welcoming crew here! much appreciated.

thank you Uncle Bob and texasgirl. much thanks for for the puppy images, texasgirl!

i guess i've done this backasswards. already posted a few comments and perhaps a question and neglected to introduce myself, first. didn't mean to be rude, just overly enthusiastic (some say spaz-tic). don't really specialize or have a favorite cuisine, but if you place a plate of homemade...

choux pastry points hello, i'm fairly new to this discussion board but i have made this many times and just wanted to assist mryummy. i think that this is a good oven setting, adjusting with your oven's idiosyncrasies. milk gives choux pastry a more tender shell leading to deflated puffs if you...