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Posts by Pete

 I have to admit; I've never tried it.  Not that I'm opposed to the microwave, I just haven't tried it.  I have heard that people have good results with doing it that way.  But I'm a creature of habit and I like the flavor I get by doing it on the grill.  If my wife cooks up corn on the cob she usually just boils it.  I'll have to tell her to try it that way.  The only issue I have with the microwave method is that we will often make almost a full meal out of corn on the...
We used to make our own butter when I was a kid.  We bought, fresh, unpasteurized milk from friends just up the road from us.  We'd skim the cream off the top and use that for our butter making.  We had a vintage glass butter churn with a hand cranked wooden paddle.  My brother and I would churn the butter was we watched Saturday morning cartoons.  My parents never knew about rinsing the butter, and didn't salt it, so we had to eat it up within a few days or it would start...
I don't rinse, just pat it dry with paper towels.
Soak fresh corn, still in the husk for about 1 hour.  Grill until 3/4's of the way done then place in an insulated "cooler" and let it finish cooking by gently steaming itself.  Peel, dip in butter, and eat.  While I love fresh corn just about every way conceivable this way is, hands down, my favorite way.
I spend a lot of time commuting to work-about 45 minutes each way and 1 1/2 hours if I have to travel between my 2 units.  Needless to say I need something to occupy my mind.  For years it was just music, then it was books on tape (on CD) and for the past few years it has been podcasts.  So, I was wondering what everyone's favorite podcasts are, both food related and non food.   I have to admit that I stopped listening to food podcasts awhile ago, although I just...
Where in AK are you?
I would agree that if you can't do hashbrowns to order then I would look for a different potato to serve.  If I get hashbrowns I want them crispy, not limp and soggy and it drives me nuts when they come that way.  Your guests were correct in complaining if your menu said hashbrowns and you were serving cottage or American fries.  But that is a pretty simple fix; just re-word your menu to say cottage fries then people won't have the expectation of one thing and end up...
If this is a dressing to coat an entire salad, why are you reducing the vinegar so much?  To me that seems too concentrated to be a tasty dressing-maybe for a drizzle over top just for an accent, but dressing a whole salad seems like overkill.
One of my favorite hashes to make when camping (so I guess a good "summer" hash) is a Chicken and Sweet Potato Hash I make.  Diced chicken (I usually use smoked chicken but not necessary) sweet and white potato, roasted green chiles, onion, bacon, and a dash of chipotle pepper powder.  While based on sweet potato it is vibrant enough to make it seem summery.   As for your recipe, IMHO, I'd drop the tomato.  It is just going to turn to mush and add unnecessary water that...
I make a smoked salt to use when I want to add smoke flavor to something but don't have time to smoke it or don't want to add bacon to it (which doesn't happen often as bacon makes everything better).  I have 2 methods; first is to actually smoke the salt which, believe it or not makes a great product.  The other way is to add small amounts of liquid smoke to salt-just a couple of drops.  Mix and let the salt dry for an hour or 2.  Add another few drops and repeat until...
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