Search results

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
  1. D

    Petty Vents II

    speed up making your own starter - no, not really. ten days is the usual. the naturally contained yeast content is not real high, so it's a repetition of fermentation / growth, discard, feed some more, fermentation / growth . . . typically done at a 'daily' interval. whether one could...
  2. D

    Petty Vents II

    a Petty-Unvent . . . . Microsoft recently introduced a "new" Outlook. note: Microsoft Office has "Outlook" but it is not the same as the freebie / OS version. I have noticed, with great enjoyment.... that in addition to a "new" Outlook, Hotmail.com, Outlook.com, Live.com . . . seems to...
  3. D

    Eggs Benedict

    this is on the menu as Eggs Benedict with the option for smoked salmon vs Canadian bacon . . . Buchon - it's Thomas Keller's Las Vegas resto in the Venetian. highly recommended. note the 'globular' shape of the poached egg . . . wonder if they we using the plastic wrap trick? absolutely...
  4. D

    I'm So Old That I Remember...

    actually, not really. I kept it for many years thinking it had value - took it in to a repair shop for an overhaul - the guy advised me it would cost 2x it's value to "restore" in really good condition ~$350 - eBay has bunches....
  5. D

    Windows 11

    one reason Windows is so 'bloated' . . . all the 'old stuff' is still there. this will cause W11 to use the old right-click menu: ====================== note: these commands are all one line - the forum software is doing a word wrap. copy to notepad and make it all one line - but the spaces...
  6. D

    I'm So Old That I Remember...

    I found an Oliver in an attic - got it "working" - but it was quite impractical. the neat thing: the platen / carriage shifted in and out - i.e. three positions for each key - lower case, upper case, 'figures'
  7. D

    Using cardboard to start charcoal?

    the plastic tapes and their adhesives could be problematic . . . not the glue itself. but the real problem is corrugated liner (the brown stuff...) does not light and burn as readily as "paper" paper towels? that'll work, perhaps too fast.... soaked in cooking oil . . . no clue, never heard...
  8. D

    Consistency??

    wine aside, I'd bet very very few people here have not experienced the 'it tastes better the next day!' thing . . . there are dishes - mostly stews/chili/shredded beef/pork/chicken - that I intentionally make a day ahead and refrigerate / age / mature. fish - fish is done a fresh as possible...
  9. D

    What did you eat Sunday, April 7, 2024?

    dunno. but somebody took a bite out the sun for Monday's lunch . . .
  10. D

    Struggling to cream butter/sugar in Kitchenaid

    I use the whisk - slightly softened butter. just keep on cranking. 'pooled' on the bottom is veddy indicative of something else wrong . . .
  11. D

    I am a human!

    you'll want to purchase a VPN "subscription" - because the software I mentioned is not a VPN, it just "lies" about your IP address, nothing is encrypted/secure. FireFox (and others) have a built in no cost VPN 'feature' - but I don't know how wide area availability. the freebies generally do...
  12. D

    I am a human!

    VPN = Virtual Private Network signals from your computer - the usual wireless connections - are "encrypted" so only your computer and the VPN you are connected to can see the data "in plain text" so to speak.... not using a VPN, at your home/office/public wifi access , , , with minor technical...
  13. D

    PEI Mussels vs. well, Mussels

    in big broad brush strokes . . . shell fish from colder water tend to be plumper, tastier. and yes - they're more expensive that local sources - the distances involved and the rapid transportation required adds cost. all that aside from the not uncommon OMG! they're infected with xyz...
  14. D

    Stabilized Whipped Cream - game changer!

    uhmm, it appears there's two separate topics . . . "shelf stable" refers to stuff that is normally refrigerated, but thru ultra-pasturization, can be stored "at room temperature" for (near) indefinite time. "stabilizing whipped cream" is a different issue/problem/situation. whipped cream will...
  15. D

    Stabilized Whipped Cream - game changer!

    post covid and up until recently, our Giant's supply of half&half, light cream and heavy cream was spotty to non-existent. I could not rely on any being in stock. curiously, there was no shortage of milk - not sure what they did with the cream.... November I found / bought (which is a Trader...
  16. D

    Baking Sheet Recommendation

    if one reads the info / instructions on such products, one will see statements like "good for up to xxx degrees" putting a 450 degree 'okay pan' in a 500 degree oven . . . oops! putting foil on a pan can increase the radiant heat temps experience. as my personal rule goes . . . I do not...
  17. D

    I am a human!

    celebrate the technology - and gird your loins..... web sites can and do read/capture your IP address. this is a good and a bad thing. with the advent of so so so many "free" VPN services, you may be subject to rejection at way whole lotta' sites. most of the popular browsers offer "free VPN"...
  18. D

    Show us your quiche!

    I did a multi-year consulting gig in Las Vegas. there was a Jewish deli south end of town - on the road running from the airport. I/we/the gang would do lunch there right regular. spectacular food - they had red rimed plates and blue rimmed plates, different cutlery, two kitchens, two...
  19. D

    Show us your quiche!

    stretching . . . . yes, but it's a minority that are so inclined . . . 'kosher' is a real wormfest of regulations and interpretations.
  20. D

    Show us your quiche!

    mushrooms . . . yup, I can dig mushrooms!
  21. D

    Show us your quiche!

    so my quiche-quest continues . . . using standard bought pie crust, rolled out thinner/bigger to work with the deep dish pan . . . crust got a bit too brown @350' - 'crust shield' will appear next trip . . . the recipe is great - tastes great, good texture, yadda yadda- but I have a problem . ...
  22. D

    Sourdough - King Arthur question

    just a note . . . . it was once widely accepted/assumed that "wild yeast floating around" was responsible for the morphing of "yeast1" to "yeast2" now with DNA testing, it seems the "wild yeast" is not "floating around" but actually a result of yeast spores 'contained' in the flour one uses...
  23. D

    Sourdough - King Arthur question

    I suspect "done in a bread machine" is the culprit. bread machines work on a timer - "starter(s)" do not . . . as mentioned, potentially starter for flavor and yeast 'to be sure' perhaps someday AI bread machines will learn 'when it has doubled in bulk' . . . ? I've had multiple bread...
  24. D

    The baked chicken farce

    ouch!
  25. D

    The baked chicken farce

    " It has happened too many times. " well, listen to your inner cook. do you need any clarification about how 'bad' internet recipes can be? I bake whole chicken at 275'F / 135'C - that gently cooks the chicken carcass. use a thermometer - yes, it takes longer than doing it at 450'F / 230'C...
Back
Top Bottom