Search results

Do you have an outdoor grill yet? Here's what I'd do! If not, I'd get one! You can start off with a good ole charcoal model, they are cheap and cook some say better than fancy 800 dollar gas ones. After you secure a grill, start learning to cook a good steak. It will take some practice to...

Thanks for the welcome Dave! Yeah, I don't mind the hand method too much, but why not be entertained while cooking! It looked pretty cool when it was working on tv, very rube goldberg 'esq as mentioned. However, its in no way shape or form worth as much as a nice KA stand mixer, or a top of...

I'm very glad to make a few of you all's weekends! I separate a lot of eggs. A little history on why I saw this on tv and thought it would be a nice gadget to have. My daughter has a minor allergy to egg white, yolks are fine as long as much white is off of it as possible. Hard boiling makes...

Hello everyone, now that I can post links, I thought I'd give this one another try! I'm looking to try and find out what type of egg separator this contraption is called. There is only 1 website featuring it that I could find on the whole internet (there has to be more!). I saw it on TV last...

Have to finish cleaning the kitchen Got to work from now until midnight, then I have to plan my weekend so I can get everything in I need to do. Have a buddy coming in from out of town I'm going to try and hook up with as well as keeping the kids entertained and of course try something new to...

Already too hot for me. Seems like Atlanta goes from Summer to Winter to Summer, guess its a land of more like 2 seasons than 4, makes me miss northern Cali where the summer's were hot, and the winters cold, but at least there was some good time in between the 2 and those days were the best!

Welcome to DC. I haven't seen a ton of contest talk, but I'm sure they are out there and would love to talk about it! I'm interested in one thing though. What type of contest did you win, and with what did you win it with? I've never seen a contest in real life, but it does sound fun!

I use my cheap/flimsy cooling racks all the time in the oven. They work grate (get it) in a 400 degree oven, no issues whatsoever. I just put them in a half sheet pan or even a flat cookie sheet with a tinfoil "pan" underneath to catch the drippings. I LOVE bacon this way!

I agree with some here, even 'high' on my crockpot is SLOW cooking for this family. The results have always been worth the wait even with a high setting. I should try a nice stew on a long slow cook, maybe this weekend.

Who's to say whats right or wrong?

Hearing he reins from Georgia got me thinking, maybe he'll be speaking sometime here! Sure enough, in 8 days he'll be at the Cobb civic center for a lecture to raise money for the Cobb library system. Maybe I'll go, or more from the board if I can't make it, here is more information: Ok...

I have the 8" Wusthof Classic and can't say that I can fault it. Where I bought mine (BB&B) they only had Henkels and Wusthof in open stock, I tried both out for feel and weight distribution, and for my hand (large hands, but not freakishly, I'd say average large hands) the Wusthof felt more...

There are many good brands and blends of coffee out there. There is no doubt starbucks has a unique roasting method that not any other brand I've found will equal, if you like that particular starbucks flavor. However, there are MANY varieties I actually prefer over starbucks. One note...

For chocolate chips the following is true: 1 cup = 160 grams so 1 1/2 would be 240 grams However, if its coco powder: 1 Cup = 120 grams, so 1 1/2 cups would be 180 grams.

Awww man, I knew it was too good to be true :(

I have the Calphalon tri-ply (bought the 13pc set), and love it. I agree that when comparing pans, the only others I saw I would have rather had (if I had endless money) would have been the copper core all-clad. However, compared to their regular stainless aluminum core, this stuff seems very...

I'm not sure you can call cooking in non-stick "lazy" :) Its an oxymoron, you can't be lazy whilst cooking ;) I came to be with stainless for a couple reasons... #1, my non-stick cicrulon(sp) cookware being 4 years old was starting to wear and lose its non-stick abilities. #2 Was that I...

Cool, canola it is! How do you get a butter flavor in there? Just add some real butter? Or would that simply burn off before the canola gets to its smoking point?

I'm fairly new to all of this, but from the research I've done, I agree with the above. I've read a diamond steel is used to actually sharpen an edge (i.e. removing material), and that a normal "honing steel" is used to maintain an edge. I'm not sure if I'm over-doing it, however, from what...

I'm not too fond of clowns after reading 'It' as a teenager. Never had a problem before then, but now it seems that they are all indeed out to get me, all eyeing me with that certain "I'm gonna eat you" gleam in their eye's. While in the air force though, I met an airman that was a...

I think I understand! I'll probably end up on no higher than medium (I cook on gas) as I've found its plenty hot with this cookware for just about everything other than boiling water. I'll have to give it another try soon! Also, since we are on the subject... I generally use a good virgin...

Thanks Andy! I'll give that a try. I'll resist my temptation and let it rest for about 2 min or so before trying to stir it to get the next side brown. I assume I need to do that each time an uncooked portion hits the bottom of the pan? For hash browns that would be easy, flip once after it...

I tried searching, but to no avail (I'm apparently not good at this search engine). Anyhow, here's my problem. I've recently moved to all stainless steel cookware (Calphalon tri-ply), and so far LOVE it! I have no problems with much sticking, eggs are perfect etc. However, one food is...