Recent content by Georgeco

I keep a couple of those small "coffee" grinders that you push down on to "gind" (actually chop) coffee beans. These work like a charm and there is no mess at all.

Its the best way to get steaks Buying large (sub primal) cuts and slicing steaks is by far the best way to save on summer steaks. Here in ON there was a sale on at a grocery chain of whole beef tenderloins for $5.97 per pound. At that price the whole tenderloin ran about $28-29. The...

Here's how I teach my students After peeling... cut a slim slice, this gives you a flat surface to rest the potato on. Now with a very sharp knife (don't try unless the kife is absolutely sharp and steel it often) cut the potato in the thickness you want the fry to be. Then taking 2 or 3 of the...

I've seen some of those cans have a whitish plastic like lining and that turns me off any idea of baking in them

It seems to have far too high a side for a crepe pan. As for brand... I'm thinking of Cuprinox. It looks like the line carried by DeHillerin in Paris. Does it have "Made in France" stamped into the side by the handle

SS lined copper I started out years ago with tin lined but when I had a chance to use the SS lined it was all over for me. I once left a tin lined on the stove and forgot it. You know the results. I found a place in Penn. that retinned it but the job they did was quite poor. Btw, I use a rust...

It sure sounds like the eggs were well past their prime. Try sepparating eggs with your hands. Just break the egg into a bowl and use your hand like a "claw game" and gently grasp the yolk and lift out.

I count on a cup of loose leaves being 3 oz so just buy by weight.

One little aside here once you have found the market or vendor you like. Ask what cultivar each of the fruits is. Strawberries for example have dozens of different cultivars and the berries can vary from huge and tasteless to small and exceptionally sweet. The difference betwen cultivars can be...

0800Z ? What is Johnstown Ohio, Z+6 or +7? A clandestine meeting at 1 or 2 in Johnstown, wouldn't that be a bit conspictuous?

I use round bannetons which are small wicker baskets lined with raw linen cloth. The are not expensive. I get mine in Paris but as I remember they are also available at KAF online.

You can come up with scores of reasons for not doing something but until a government or an administration has the cojones to simply get behind it and mandate the change, the over all change to a totally metric system is going to be put off and put off. A wholesale change now for the largest...

Now there is a travesty indeed. Which chemicaly enhanced "athelete" gets into the hall of fame. To change the football field by just over 8 yards total would be a terrible thing, don't college teams already play on a different field? If it were not for the use of two systems one of the mars...

Surprisingly, the variables you ask about are negated when you weigh the recipe components. For example, the weight of flour changes in only a minute percentage when it's humidity changes and this change is almost guaranteed to be within the error factor of a scale. The weight to volume...

As for the yeast measurement, 1 tsp of fresh yeast weighs .11 oz the same as active dry yeast and instant yeast. Just convet .11 oz to grams and you get 3.12 gms