Recent content by Rita Y

1) Bob Correll, pithy as always. :) 2) Nice job, Chris. Also loved your Q&A. To avoid the iron skillet handle problem why not try your carbon steel paella pan, the one with the 2 loop handles at the back of your closet? You have one, right? ;) The steel, being thinner than the cast iron...

Bob, I'm glad your Thermapen is fine. It's a pretty amazing piece of equipment. You do have a point about e coli. Costco's ground beef comes in 5- or 6-pound packages so I use it all to make burgers. For convenience (I have 9- and 7-year-old grandsons living with me) I like to freeze them...

Right, Bob. Mission Impossible. Bet you looked it up, huh? (...chuckle). Your sliders look perfect. They were my favorite color too. Was the color indicative of the rareness of the meat or was the meat cooked more than the color suggests and only the color was affected? (How to phrase...

Bob, thanks for accepting the challenge for us. You did volunteer, right? "Style" seems to be the operative word. How is 'style' different from the original, besides being produced in a country other than Japan? Your challenge "if you choose to accept it" (....you are not old enough to...

I registered early on. Earlier than anyone on this thread. About a month ago I received an email from Cuisinart apologizig for the delay and offering some free recipes in an online document. But still no blade. I can wait and hopefully those who have actual cracked blades (mine looks OK)...

Thank you, Phil. I've heard of Wagyu and should have thought of checking Wikipedia. At first I thought the Costco ad was a joke. For those who would like a good steak, here it is. Rita

JRicks, No tandor? No worries. :) Cook's Illustrated has a couple of naan recipes (with videos) HERE. Cook's is a reliable source. They recommend cooking the breads on the stovetop in a covered skillet in order to keep them moist. They say that the oven or grill tends to dry them out more...

Well, you can start with a TANDOR or make your own....... :D Rita

Thanks, Bob. It is my understanding that all Kobe beef is produced in Japan, so one can image that shipping would only add to the cost. Does anyone know if someone in the States produces beef "Kobe Style?" They would also probably have to use the same type of cattle food, and methods. Rita

I have read that it is very unusual to be able to get real Kobe beef here in the States due to the process of making and exporting it and that it is often mislabeled. I'd like to hear a conversation about Kobe beef in general. Let's begin a new thread: KOBE BEEF - FACTS AND MYTHS Rita

I have read so much conflicting information about Kobe Beef -- that it is difficult to find real Kobe beef here in the States, and that it is often mislabeled. A conversation about Kobe beef would be interesting. Rita

Regarding dried bell peppers & jalapenos: This morning I made a one-serving batch of stone-ground yellow grits (Arrowhead Mills) in the microwave, to which (before cooking) I added to the grits-water-milk mixture 1 teaspoon of Penzey's mixed dried red and green bell peppers. After cooking, I...

Thank you Clint. I'll give that a try.

Ahhh, Clint. It's nice to see someone else interested in the details of the wings. I'm not savvy enough to post photos and didn't take any. Next time I will take photos (I use an old flip-phone so they will probably be horrible). But I do have a decent camera but have to learn how to get the...

I am reviving this thread. Kevin J, are you still out there? I finally had a chance to try the boiling method yesterday; haven't tried steaming them yet. I simmered the wings in lightly salted water for 7 minutes before chilling and baking them at 425F. I found them less succulent than I...