Recent content by ChefGeoff

Ha ha, no worries - and yes, they are technically fried. AND DELICIOUS :) LOL

Just in case anyone was wondering, the manufacturer is: Rocky Mountain Cookware I called and the lady was extremely nice, and talked me through it. They make commercial and residential models. The residential model is 12x20 and is 10 guage, while the commercial is 14x23 and is 7 guage...

Amazon.com: Chef King 7 Gauge Steel Griddle, 14 Inch x 23 Inch: Kitchen & Dining Found one...not electric, but a start!

I use about 1 tbsp butter per 3 pancakes, and I don't apologize for it :) My fat usage is well under control.

Whoopty-do indeed! Looks a little big and expensive for my tastes. But definitely in the right direction!

I like crispy edges on my pancakes and french toast. Wiping with a paper towel doesn't acheive the results I'm looking for. Didn't know about the high carbon thing, though. Thanks!

I make a lot of pancakes, french toast, griddled sandwiches, etc on the weekends for my family and friends. I find that I get the best results when I use a stainless steel pan because the fat (butter or oil) disperses in such a thin layer and creates very even griddled browning. I find a do not...

that's what i would have thought, since quiche is usually creamy and eggs, like fritattas, are a little tougher. Thanks!

I would like to make a quiche - this is my first. I've researched and reviewed several recipes, but one thing that confounds me is the ratio of egg to liquid (half and half, cream). I have seen some as little as 1/3 cup per egg, and some as much as a cup per egg (deep dish). Who knows the ins...

I made this one last night and unveiled it today - it looks excellent. Just a few differences. This one browned nicely on the top and used double the amound of cream cheese and no sour cream. Seems much denser. We'll see how I like the sponge cake. I will post more after we feast tonight...

wow, thank you for the heads up...on both accounts. The veggie changes are a great idea! I do not know how to make a beurre blanc. at this point maybe I better concentrate on the tuna and do a store bought sauce! When I perfect the tuna, I can work on the sauce. G

I might try that one too, I'm on a quest ;) Thank you:smile:

Awesome suggestions! TY! I think I'll try your second suggestion first. I'm doing this tonight and eating tomorrow - so I'll be sure to let you know! Geoff

I used a brownie mix and the same filling. So I'm thinking the brownie makes the whole cake much denser, which might mean baking twice - maybe 30 min for the brownie and then the full 45 min for the cheesecake. Just don't want a repeat of last time!!!!! I don't cover the cheesecake while I...

Sounds TERRIFIC! And good suggestion about the honey - I will try that with a little more oil. Sauce sounds like a good one - but what is mirin? Never heard of it! Thanks so much!