MousemanB's Profile

Display Name:	MousemanB
Member Since:	9/16/10

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Regarding the tip about resting the knife against the knuckle when cutting... If you're doing a LOT of knife work, try wrapping the knuckle with tape or a bandaid to lessen the chafing. Believe it or not, you can actually rub the skin raw. Course, this only happened to me while working in a kitchen on a heavy prep day. But it's a small precaution you can take if you know there's a LOT of prep ahead. Knife Skills: The Claw Flag this comment	1/4/12 11:08 AM
We've got the very maker/press listed in the third link. Definitely worth it if you're making a lot. We use it every time we make ravioli, which admittedly isn't that often. Ravioli Maker: Should You Buy One? Flag this comment	10/12/11 1:56 PM
My sister makes a ravioli with spinach, mushrooms, and mascarpone. It's AMAZING. Swoon-Worthy Pasta: 5 Fresh Ideas for Homemade Ravioli Flag this comment	10/12/11 1:50 PM
I'm with the other commenters here who take their whiskey with a small splash of water. I used to take it neat until one of my buddies advised I try it with a few drops of water. I found that it tempers the alcoholic bite and allows me to taste the whiskey better. So every time I get a new whiskey, I now try it both neat and with a dash of water. Give it a try! Straight Up, No Ice: 4 Steps to Drinking Whiskey Neat Flag this comment	5/26/11 9:58 AM
Love my thermapen. I appreciate that the temperature sensor is in the tip of the probe. Some of the other cheaper thermometers I've used have sensors further up, which makes it a bother, especially when temping close to the bone. A $93 Thermometer? Why the Thermapen Is Worth It Product Review Flag this comment	4/21/11 2:31 PM
I actually frequent Barismo, one of the shops listed in the NYT article, and get freshly roasted coffee beans there. I had the opportunity to try the pour-over style coffee in the store, and while the process was interesting to watch, I didn't think it was magnitudes better than my usual french press. It was a great cup of coffee, but not great enough that I was willing to start using a new method. The part that turned me off from making this a part of my routine (apart from having to buy all the equipment) was that the process requires you to pour a very slow and steady stream of hot water over the grounds. Not a fan, especially for just one cup of coffee. Under the Radar: Japanese Slow-Brewed Coffee The New York Times Flag this comment	2/14/11 10:00 AM
We use ours for hot-pot all the time. It's perfect! It keeps the broth at a simmer, is easy to control, and there's no need for external heat sources. It helps to have several sets of colored forks since it can get pretty confusing when everyone has several forks in there at the same time. We also used it once for a make-your-own tempura appetizer. It worked ok as long as we didn't fill it too much, but it was a little small for that purpose. Can I Use My Fondue Pot For More Than Just Fondue? Good Questions Flag this comment	2/11/11 10:41 AM
Sorry, I don't mean to hijack this thread, but I wanted to offer a few tips for using that oil skimmer thing @keltrue: wet it first with water. I think filling up the mesh with water helps keep the hydrophobic fats from falling through. Course, that's probably just my way of trying to explain how this magical device works. And you can do it as the pot is boiling. No need to cool anything! And dry it well. Mine developed a few small rust spots after a few uses. :( Kitchen Shortcuts: Degrease Sauces with a Turkey Baster Flag this comment	1/27/11 11:20 AM
While the application might be slightly different, I recently discovered this amazing fat skimmer thing that Chinese folks have apparently been using for a long time. It looks like a ladle with a flat super-fine mesh strainer in place of the bowl. The fine mesh lets water/broth through, but the mesh is so fine that the fat stays on top. BLEW MY MIND. Best part is, I paid about $2 for it at a local Chinese supermarket. Ok, I wanted to provide an actual name for the thing, and Google popped up this woman who blogged about the very same thing. Looks like she doesn't know what it's called either. http://www.thechinesesouplady.com/oil-scooper/ Kitchen Shortcuts: Degrease Sauces with a Turkey Baster Flag this comment	1/26/11 1:23 PM
If you go this route, definitely let the airline know about it. Our family used to make dumplings during Christmas and freeze them for my return trip. After 9/11, they started inspecting the luggage every time, which means they'd sit at room temp for several hours, causing them to thaw and eventually stick together, making the all but unusable. Advice for Flying with Pre-Made Vacation Meals? Good Questions Flag this comment	12/22/10 9:58 PM
I don't have anything to add that previous users haven't already said, but I did want to chime in and tell my story. I had a similar problem w/ a Mario Batali enameled 6 qt dutch oven, and even though it was 5 years old, Wilton (the company that manages their warranty) replaced it free of charge. All I had to do was send them pictures of my old one, and the shipping address where they should send the new one. I even have my old one, which they said I could keep. So I too have been trying to think of uses for it. Either way, easiest replacement I've ever done, hands down... What Should I Do With a Damaged Enameled Cast Iron Pot? Good Questions Flag this comment	10/11/10 3:18 PM
Unfortunately, Cinco de Mayo near Boston shuttered its doors, so I've been unable to find fresh corn tortillas around. Any other Bostonians have better luck? Searches on chowhound have yielded no success either. I usually just end up going with the 30-pack non-fresh tortillas in the international aisle. Can't remember the name... :( Smart Shopper: Look for Local Tortillas Flag this comment	9/16/10 12:19 PM