Posts by Phreon

Honestly, I was looking for an additional choice called, "Being able to take whatever weird scraps are left in the cupboard or the back of the 'fridge at the end of the paycheck and making something reasonable from...

Thanks for the information.  I think I'll grab a pair of thermometers and flesh out the temperature gradient in my oven. I've never had issues with it before knowing it runs about 10F on the hot side, but this is the first time...

For some insane reason, I offered to host Thanksgiving dinner this year. All things considered it went well, but I did have a problem with the turkey.   I followed Alton Brown's method of brining,  starting with a 500F...

For what it's worth, one can far exceed 400F with a humble 22.5 inch Weber charcoal grill. 600F+ isn't even a challenge if we're considering dome/air temperature with the lid on, but I don't think that's the point anyway. Searing power...

Below is the last batch of chili I put real effort into. It was well received. Given the quantity of spices, it was quite flavorful, well suited to being served over spaghetti.  The following is more of a guide than...

I have a Maytag MGR5765QDB (last letter is the color code I think) (2) 9.3k burners, (1) 600-6k burner and (1) 16k burner. 5.22 Cu/In oven. I've never had a problem with it and the oven seems accurate. No whistles like convection, but...

FWIW,   I have a few cheap-o knives that are significantly more difficult to sharpen than my better ones. Beware that learning to sharpen on a turd of a knife could be frustrating.   Doug

There are tons of thread in the archives about this (trust me, I've spent a ton of time reading 'em).  If you're talking about Euro carbon steel or average stainless, I don't think you could get any better bang for the buck than a...

  Quote: Originally Posted by Capsaicin  I bought a Cuisinart stainless pan a while back.  The first time I cooked with it (regular beef stock, not even any red wine in it) it showed...

The Spyderco Fine bench stone arrived. I played with it a while and can say on euro carbon steel and modest stainless (Sabatier and Forschner) it is anything but slow. The Sharpmaker sticks might have a reputation for being slow, but a...