Mike R.'s Profile

Parmesan rinds are great in soups, especially if you're vegetarian. Adds a rich, meaty flavor.

Can I just say that glass top radiant cooktops are the devil's work? You look at them funny and they get stained. You can usually clean them with hours of scrubbing, but you have to do it every time. Add to that the miserable heat transfer, thermostatic cycling (they can't overheat) and burner sizes that are too big for your pans and it's just trouble all around.

I remember the story of the guy in Atlanta who was rigging his ovens to go up to self-cleaning temps without latching and cooking pizzas in the 800-1000 degree heat, and doing well. He also destroyed ovens quickly with the repeated prolonged use at those temperatures.

http://www.npr.org/templates/story/story.php?storyId=111479872

I've been tempted to try and get those temps by preheating my stone, and then preheating it more under the broiler. Then use the hot stone and the broiler to cook the pizza. Should work. Now that it's winter we'll see. Do need to find an oven thermometer that goes up to 1000 degrees.

Mix it with some maple syrup and a little water and drink it.

My dad put together a Heathkit TV when I was a kid and we lived in Oklahoma. The TV had an ultrasonic remote control (as opposed to infrared like most today) and it worked great. Except, during bad thunderstorms overnight. You could just hit volume up to turn the TV on, and it turns out loud thunderclaps triggered volume up on the TV. So in the middle of a thunderstorm the TV would turn itself on and get gradually louder until it was as loud as it could be!

You'd also have to be extremely careful with how you handle the water--inevitably it will get to the just warm enough temperature where a starchy liquid will be a perfect medium for bacterial growth, and there are plenty of airborne particles to populate it.

Putting some automatic dishwasher powder in it and filling it with water overnight might help too. That's what I usually do. But yes, it's so much better with stainless steel. Usually, though, they have plastic lids which will trap the coffee taste too.

Ener-G is a good product. It functions mechanically exactly the same as egg whites. It can add a mild tangy or metallic taste to foods. You probably wouldn't notice it unless you have the egg-based version of the recipe next to it. It's also obviously not as rich as egg, especially egg yolk. This is good if you want low fat, but it's correspondingly less rich.

Hah. You have to make the fried onions yourself with heirloom onions from the Farmer's Market, dusted with spelt flour, and fried delicately in lard from organic pigs.