Recent content by oldrustycars

If you find yourself in the Duluth, Minnesota area, consider a visit to the Epicurean factory store. Besides their great cutting boards they had lots of other cool stuff. We got a pizza peel which is way better than any of the three we tried before. They had tasting flight boards, and other...

Impulse buy of Ragin' Cajun brand seasoned blackeye peas. I understand it was a Southern thing to serve them on New Years day. So...what do Southerners do with these? Diced ham, or andouille in them and just serve as a main dish? I'm open to suggestions. Thank you.

Vollrath Z4010, around $60 at restaurant supply stores. She's family and I love her, I'll just keep her away from my cookware.

We have a non stick Scanpan skillet, been in regular use for 8 years. It was losing it's non stick capability, I figured it was just time, non stick doesn't last forever. Then I read about soaking them in a lye solution. I got lye crystal drain opener, dumped a bunch in a 5 gallon pail with...

I wonder if the Lodge nylon scrapers they sell for cast iron skillets might help scrape it off?

I have a Vollrath non stick skillet that someone used a sharp knife in, the coating is now scratched. They will be dealt with later. I love the skillet, is there a way to remove the non stick coating so I can still use the skillet?

I remove the cheapo ring they come with and put them on a sturdy key ring. They hang inside the door were the flour and baking supplies live. They get washed by hand because they will nest in the dishwasher. None get lost this way.

I think Americas Test Kitchen rated these the best.

I had seen these in the King Arthur catalog and wondered why we needed spoons like this. Then I saw them in our local cooking tools store, it hit me...for scooping out of small jars. They work great. And even when scooping out of large containers they have well defined edges if you want to...

Smoketoberfest, Ottawa Il. Amateur cooks only. Baby back ribs, pork butt and chicken catagories. I only have my Weber 18.5 Smokey Mountain, so I'm only entering ribs. If it doesn't fit in a Honda Civic, I can't bring it. I'll report back how we do.

We didn't notice a difference. I kept tasting the broth, so I wouldn't be influenced by the andouille and chicken. Nice deep smoky flavor. I will say toasting the flour smelled like burned popcorn, stunk up the kitchen good.

Hershey bar dark.

I'd heard about it from a line cook, but I was skeptical until I saw Bridget and Julia do it on Americas Test Kitchen. Hard to argue with their results, if something doesn't work they aren't bashful about saying so.

I used Isaac Topus gumbo recipe in the last (YouTube it) and always stirred roux for 45 minutes or more. I was afraid of high heat and burning it. This time I used the Americas Test Kitchen dry roux method, came out excellent. Cup of all purpose flour in a stainless steel skillet, 425f oven for...

Most knives are in a block, this one and others in Messermeister edge guards from Williams Sonoma. Other than steak knives, which are stored elsewhere, I don't have any sets of knives.