Posts by bscepter

Quote: Originally Posted by DC Sunshine  I agree totally with drying off the fries as per Koukouvagia's advice.  They just won't work otherwise. i always dry mine off. i think it may be the oil temp in...

Quote: Originally Posted by boar_d_laze  Your first fry is too cold, and the potatoes are probably soaking up the oil instead of developing an impermeable skin.  Next time 325*.  Don't go by time, you want...

i haven't tried LC dutch ovens, but i do have a staub dutch oven, which works amazingly well. i guess there's a reason to pay the premium and buy quality in certain things. though sur la table has just come out with their own line of...

i've made my own fries for a while now, and they're good... but they're not "steak frites" good. they always end up a bit limp and soggy, though they taste great.   here's what i do. maybe you can tell me where i'm...

Quote: Originally Posted by Ed Buchanan  Yes for extra flavor steep the shells in the milk. I would  lightly saute the defrosted pulled lobster out of shell and add to the dish then put in oven.  The pasta...

i just bought a couple of lobster tails at costco (not live, i know, i know...) and would like to incorporate lobster meat in my normal macaroni and cheese recipe (rigatoni, béchamel, nutmeg, cheddar, pecorino, breadcrumbs, gruyere,...

Quote: Originally Posted by Ed Buchanan  Most products will stick in stainless steel. not if the pan is preheated and the protein is allowed to sear properly. once it's seared, it will release. i use a carbon...

There's this one, which seems to be the latest.   and then there's the 2001 version, which seems to have more pages   they're both around the same price. do you guys have a recommendation of one over the other? i think the '01...

by the way - flea markets and garage sales might yield a good find. my wife found a sixties descoware (belgium) dutch oven for a dollar once a while back, and we use that thing quite a bit!

no one? well, i saw a clip on last night's bourdain paris episode where joël robuchon was serving his famous mashed potatoes in mini-cocottes. i'm not sure if it's just for looks - or if perhaps the cast iron keeps them warmer longer...