Recent content by TomW

Gas Cooktop? Out of curiosity, is everyone who is experiencing a brown buildup using a gas cooktop? I always assumed the buildup on my cooking pans was the result of oil residue from cooking. But my tea kettle has a mildly sticky buildup, too and I use no oil making tea... I have concluded...

Thanks! I will try your recipe next time. Tom

That's pretty much my current sentiment. We bought a two-pound bag at Sam's because neither Kim nor I had any experience with quinoa. I have cooked it several times in the rice cooker with a little butter & salt. No one salivates. We probably will not purchase anymore after this bag is...

Thanks! Thanks! - That idea worked well for me. Tom

Thanks, Aunt Bea! That helps alot. Tom

Okay, I acknowledge everyone's preference. But can anyone advise me on how to flip food in a skillet since I want to learn the skill & judge for myself? Thanks, Tom

The cooks at Waffle House never fail to serve me a fluffy omelette. While I figure there are some secret ingredients in the mix to help my breakfast be so tasty, YouTube tells me the fluffiness is due to them whipping alot of air into the eggs, and then flipping the mixture with one deft...

The anchovy paste I substituted appeared to work with tonight's dish. No fishy overtones. Thanks, all, for the insights. Tom

Perfect! Thanks! That's just what I did. Tom

I have a Raised Pork Pie Recipe which calls for two tsp "anchovy essence". All I can find is "anchovy paste". The paste's ingredients are anchovies, salt, olive oil, palm oil, sugar, spices, and preservative. I do not know what "essence" is. But I figure the paste is a good substitution...

Question Answered I just stirred down tonight's effort - The rice cooker kicked butt, and is keeping some awesome grits warm for tonight, and, after cooling in the fridge tonight, tasty fried grits for another day. Four cups water is not too much liquid for one part instant grits. Tom

I'd like to avoid stirring Thanks, but the cool thing about using the rice maker is that I never have to stir rice, polenta, or grits. Grits will stick like grim death to a stovetop pan without frequent stirring. Tom

I usually have real grits, the ones stone-ground at an historic mill, sitting in the freezer ready to cook in my Zojirushi, fuzzy logic rice maker at one part grits to two parts water. Grit success has always been achieved with the real thing. Today I do not have real grits. But I do Aunt...

You & me both, Steve. Tom

The other night there was a show on cable about a BBQ competition for serious people. I was surprised to learn there are some people whose day job is to travel to these competitions to win the prize money. Typically, contestants smoked a whole pig, chicken thighs, some sort of pulled pork...