Posts by Thecooktoo

I use a combination of apples in my pies...usually granny smiths, pippins, yorks, gala, empire...anything but Red Delicious. Jim

I bake my meatloaves in muffin tins...perfect serving size is two. Bake them in a dark colored muffin pan and at a higher temp, say 400. Watch them, they will bake must very quickly. Jim

Everybody is right, he is a pain in the butt...BUT, I'm sure he laughs all the way to the bank every morning when all the checks come in. Reminds me a lot of Liberace...everybody hated him, but he was the most popular entertainer in...

I have tasted every whole wheat pasta that I can find in every store around. All of it, without exception, tastes like stale cardboard. Some with a little salt in the cardboard,other without it. Not worth my time or my money. Jim

Saw an article not long ago about celebrity kitchens...Alton built a new set kitchen and a new test kitchen. difference of course is in the set kitchen they have camera openings in the back of all the appliances, the actual cooking is...

I use the same recipe I learned in culinary school and it never fails to produce a stock that I can use for anything. If I want to make a really good soup, then I'll reduce the stock by 50% or more. I teach knife skills classes about...

I would hope that the 48" Range is gas...I would only put in electric ovens. Much better than gas in my opinion. I have a 36" gas cook top from Bosch - 5 burner - and electric self cleaning s/s double ovens from Frigidaire. ...

Avocados are not a real hardy fruit...and they are one of the few fruits that will not ripen on the tree...no matter how long it hangs. It will rot and drop off, but not ripen (had them in my yard when I lived in Puerto Rico). I...

I may be wrong, but I believe the only thing the open door would impact is anybody walking by with a cardiac pace maker or other implanted electrical device. Plays **** with the radio and cell phones, though. Microwaves are great for...

Really hate to argue, but white rice is not bleached brown rice. White rice has the bran removed by tumbling and polishing with talc and or pumice, in addition to rubbing against each other. Jim