Posts by OnePiece

Mind linking/posting your recipe for Mead? In the various stores here I have never seen yeast to my recollection, so I reckon purchasing it online is the best option? I did enjoy the first batch of Apple Cider quite a bit. Probably...

So I've had some interest in brewing, and I recently did a batch of Apple Cider. Although a long process and a pain with cheesecloth, I'm going to do a second batch soon.   I had some interest in how exactly one goes about...

Quote: Originally Posted by phatch  One other warning. Cover your smoke detector in plastic. Open a window. All the good stovetop methods produce a fair amount of smoke.   When you're done eating,...

Quote: Originally Posted by French Fries  Get a wooden cutting board!    If you have a wire rack, place it on top of a plate (to keep the juices) and rest the steak on the...

Quote: Originally Posted by French Fries    IMO there's no "of course". All recommendations are guidelines, but I rarely agree with them. I have tasted some very good mashed potatoes made with red potatoes....

Quote: Originally Posted by French Fries  Use the stainless. Preheat on medium for a good while, several minutes, until you can really feel the pan hot when placing your hand flat 2 inches above the bottom of the pan....

Quote: Originally Posted by French Fries  I also like Yukon gold better than russets for mashed potatoes and for french fries as well.  Wow!  I didn't think of that.  That would probably help give...

So a relative picked up some Rib-eyes and a few other cuts of meat for dinner tonight,  and I wondered what the best way to cook a steak is.  I know that "best" is probably subjective,  so bear with...

Well I made some standard Mashed Potatoes yesterday using Yukon Gold/Yellow Potatoes instead of the usual Russet/Idaho potatoes. Turned out great, and I'll probably only use Yukons/Yellows for Mashed Potatoes.  The color and...

Quote: Originally Posted by Chefross  Each of the potatoes you mentioned have different qualities to them. For instance. For boiled potatoes........if you try to mash red skins to much they turn gummy as...