Recent content by Easton

Why did I even bother to ask? Thanks for all the great suggestions!

I've been making salmon cakes for the past three years which has been a great meal option for my weightlifting diet. I love to eat them with loads of Tabasco sauce on the side because I'm such a hothead. But lately I've been wondering if there's any way I could add more flavor to my salmon cakes...

Any idea how to make this? I came across this Flickr photo when I Googled salmon recipes. Looks sooooo good. :rofl: Is it as simple as it looks - pieces of baked salmon thrown into a onion and tomato soup?

Is this coating safer than Teflon? Do I have to be worry about heating the pan for too long as I would with a Teflon pan to avoid poisoning? I don't know if this is how they're supposed to be, or maybe it's an indication of high quality, but my anodized skillet is pretty heavy. Also, while I...

I just bought one at Bed Bath Beyond since it was the only skillet with in my price range. How does it compare to stainless steel and regular non-stick pans?

The new look is great, very user friendly, especially the blue forum tabs at the top of the page. Though I like how everything is scaled larger, I feel that the user information in the left column is a bit pointless. It seems to take up more space than necessary. I prefer maximizing my page...

Wow. All my answers found on one site. Superb. Thanks, GuaranteedGF.

So I am new to CI cookware and my CI grill has developed some rust because I didn't know the proper way to clean it. What should I do to remove the rust?

Thanks. I'll try that next time. I also have the Southwestern Style in my fridge.

Diced potatoes by Crystal Farms, and they came refrigerated, not frozen.

Lately, I've been having a problem browning some packaged breakfast potatoes. I use plenty of oil (unless there's something as using too much oil) and I'm cooking on high heat. Maybe it's something to do with my pan?

Do clams take longer to open than mussels? I just made a dish last night of clams and mussels and the clams never opened. I might have cooked them for about 5 minutes on high heat.

And I didn't even cook it. Is this normal? I just separated a pound of ground beef in half, cooked one half, and froze the other. Also, how long is frozen beef good for? I think I left mine in for 2-3 weeks.

It's still NYC style because without the toppings, you'd have a regular slice of pizza. But I wouldn't call it gourmet either because the prices are still very reasonable (they're only slightly higher than pizzas with traditional toppings). Plus, Two Boots doesn't present themselves as a gourmet...

Watch these in the following sequence (it gets better after each one). :rofl: YouTube - Moon TV - Speed cooking 1 YouTube - Moon TV - Speed cooking 2 YouTube - Moon TV - Speed cooking 3 YouTube - Moon TV - Speed cooking 4