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Author Topic: Food/Recipe Thread  (Read 450546 times)

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #640 on: October 20, 2015, 11:24:29 AM »
would love to know too. i can't stop thinking about trapped bacteria in the cuts. i don't have a dishwasher so that doesn't help.
I don't have a dish washer  either, that's why....

I normally use bamboo cutting boards, but I have a couple of plastic ones as well. The reason I'm not a huge fan of plastic is because it can stain and normally also shows the knife marks. I'm referring specifically to the thin, flexible plastic boards, not the thick, heavy duty ones.

Your point about the bacteria is good as well. Since you obviously use different cutting boards for raw meat, cooked meat, fruit and vegetables there's not too much cross-contamination happening. Finally, some cutting boards (like heavy-duty plastic) are better for cutting meat on since plastic is not porous and can be washed thoroughly to remove bacteria.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #641 on: October 25, 2015, 10:25:42 PM »

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #642 on: October 29, 2015, 12:06:44 AM »


Unless you purchase professional equipment (and learn how to use it) for your house, yes.

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #643 on: October 29, 2015, 12:09:12 AM »

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #644 on: October 29, 2015, 12:09:13 AM »

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #645 on: October 29, 2015, 12:09:13 AM »

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #646 on: October 29, 2015, 12:15:00 AM »
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.
Wow! I'll def make sure it'd a good return policy. You must feel so strongly that you had to write it thrice!
That article did say that surprisinglg all 6 testers loved the feel of this one, so I'm hopeful I won't need to return it. Do I go 8 inch or ten inch?
READ THE DARN WIKI!!!!

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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #647 on: October 29, 2015, 12:26:32 AM »
Wow! I'll def make sure it'd a good return policy. You must feel so strongly that you had to write it thrice!
That article did say that surprisinglg all 6 testers loved the feel of this one, so I'm hopeful I won't need to return it. Do I go 8 inch or ten inch?
I'm not sure why it wrote it thrice, but yes I do feel strongly about it. I personally am very comfortable with an 8 inch blade, while a 10 inch blade feels a little on the long side for me. Why not order both and see which one feels more comfortable to you?

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #648 on: October 29, 2015, 12:29:08 AM »
I'm not sure why it wrote it thrice, but yes I do feel strongly about it. I personally am very comfortable with an 8 inch blade, while a 10 inch blade feels a little on the long side for me. Why not order both and see which one feels more comfortable to you?
Or better yet I'll go into the Manhatten store or see if my Bob has them and check them out
READ THE DARN WIKI!!!!

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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #649 on: October 29, 2015, 12:30:42 AM »
Or better yet I'll go into the Manhatten store or see if my Bob has them and check them out
That would be the best. Why do you think you would need a 10 inch blade over an 8 inch one? Are your hands really big? Are you a really big guy?

Offline Emkay

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Re: Food/Recipe Thread
« Reply #650 on: October 29, 2015, 02:12:10 AM »

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #651 on: October 29, 2015, 09:02:36 AM »
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

I am not concerned that NYB will order it with the appropriate CC!  :D
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #652 on: October 29, 2015, 09:34:31 AM »
I am not concerned that NYB will order it with the appropriate CC!  :D
Lol

Offline stbaum

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Re: Food/Recipe Thread
« Reply #653 on: October 29, 2015, 10:30:54 AM »
best way to prepare a rib steak using only regular oven? i usually spray with olive oil cooking spray, fresh pepper and sea salt. bake uncovered on 400 for 10 minutes, turn (with tongs, of course) and bake another 5 minutes.

anyone have anything better? it's good this way but i'm a bit bored.

i don't have a grill (gorge foreman is big enough only for 2 burgers). i don't wanna use a pan because i only have a skillet and it's a PITA to clean after searing a steak.
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Offline 3yummyboys

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Re: Food/Recipe Thread
« Reply #654 on: October 29, 2015, 10:32:55 AM »
You should broil it until outside looks charred. Not sure about timing but I'm sure you can google it.

Offline stbaum

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Re: Food/Recipe Thread
« Reply #655 on: October 29, 2015, 10:34:39 AM »
You should broil it until outside looks charred. Not sure about timing but I'm sure you can google it.

charred?! i like my steak med/rare. NOT well done
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Offline henche

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Re: Food/Recipe Thread
« Reply #656 on: October 29, 2015, 10:48:08 AM »
best way to prepare a rib steak using only regular oven? i usually spray with olive oil cooking spray, fresh pepper and sea salt. bake uncovered on 400 for 10 minutes, turn (with tongs, of course) and bake another 5 minutes.

anyone have anything better? it's good this way but i'm a bit bored.

i don't have a grill (gorge foreman is big enough only for 2 burgers). i don't wanna use a pan because i only have a skillet and it's a PITA to clean after searing a steak.

Get a cast iron skillet.  Then don't have to clean.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #657 on: October 29, 2015, 10:50:41 AM »
charred?! i like my steak med/rare. NOT well done

If the heat is high enough it'll get a nice crust before inside cooks too much.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #658 on: October 29, 2015, 10:51:31 AM »
Get a cast iron skillet.  Then don't have to clean.
+1 Cast Iron is excellent because it's not only an excellent and even conductor of heat, but you shouldn't wash them. Ever. Just wipe it out with a paper towel, never, ever use soap, which will take off all the layers of oil they (or you) coated it with to make it non-stick.

Offline stbaum

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Re: Food/Recipe Thread
« Reply #659 on: October 29, 2015, 10:52:27 AM »
i should still do it with oil/salt/pepper? that stays the same? what about incorporating pearl onions or fresh garlic?
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