andypucko's Profile

I like the Oxo mandolin. It's cheap and I like that. Be sure and use the guard, though, I gave myself a painful slow-healing wound when I peeled a flap of skin off my thumb. I *was* a little disappointed that my body remembered the fingerprint pattern when it grew the skin back...

Saturday was some garlic pork shoulder and veggies: http://flic.kr/p/eiqFSe

Sunday I made Omurice for the first time: http://flic.kr/p/eiFtJF

sazerac: mankind's greatest cocktail

Yup- made something like this last week with no problem, but I'm constantly rubbing oil into my cast iron after it dries. Works like a charm to maintain the seasoning.

The correct answer is no. I thought the point of this site was to learn how to do things in the kitchen, not to decide which kind of worthless crap we ought to buy this week.

I roll my own here too. I think I would be ordinarily be one of those people who would have to resort to using a bread pan, but after some experience I can make a pretty decent gros pain or boule, which I find is just the right size to get good sandwich slices out of (for me). I find too, that a day in a plastic bag, while making the crust chewy instead of crispy, also stiffens the crumb just enough that it can stand up to fairly juicy ingredients without mushing flat.

I like to say that if it's re-heating by itself, throw it on the garden!

#5's a dead link, try this: http://www.marthastewart.com/334271/breakfast-polenta-with-figs-and-mascarpo

Gosh @ciddyguy, I've owned two of them and I still don't know why you would want to burn up valuable counter space making something that's "perfect for feeding a crowd." I should think if you had a bunch of peeps over eating this stuff and party-ing and whatnot counter space would tend to get really important.

And setting and forgetting an electrical appliance is asking for trouble if you ask me, if only because you might forget you started it at all, leaving a mess to clean up and garbage to serve your guests, not to mention even scarier possibilities like short circuits and fires...

Gonna roast some beef marrow bones and scoop it out and eat with with a little toast and parsley salad. Then I will take the bones and put it with some chicken thighs I scored at the co-op and make stock. I figure I can use the meat for various projects (risotto with chicken for sunday night maybe), and then soup for next week. I think I may just oven roast the skin for cracklings too.