Posted in Tips on Nov 15th, 2007
howie Did a great write-up today on www.foodieview.com
Read this excerpt:
I’ve gone on a bit about brining your turkeys in the past, and I still think it’s a great way to season your turkey and get a moister bird. But in recent years, the technique of pre-salting meat has been gaining traction.
Pre-salting meat was recently popularized by chef Judy Rodgers of Zuni Cafe in San Francisco. It basically involves sprinkling salt over the meat (about 1 T of kosher salt for every 5 pounds of turkey), and letting it sit for an extended period of time (3 days). Like with brining, the purpose is to season and improve the texture of the meat.
The LA Times did a comparison last year called the Great Turkey Smackdown (which is sadly not available online anymore). Their tasting panel concluded that pre-salted turkey resulted in a pleasingly firm, yet moist texture with a purer turkey flavor. Luckily you can see a copy of the […]
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Posted in Tips on Nov 13th, 2007
howie Did an interesting post today on www.foodieview.com
The first few lines….
Despite the threat of burning the house down on Thanksgiving, frying has become a very popular method for cooking the holiday turkey. Fans of deep-fried turkey rave about its moist, succulent texture, as well as its conveniently short cooking time. I love that frying turkey frees up an oven for more side dishes. Also frying turkey parts is a great option for small gatherings, and doesn’t require a big turkey fryer.
However, traditionalists may view roasting turkey as a sacred holiday ritual. In any case, if the turkey is properly prepped, it’s still delicious roasted. And one other advantage to roasting is that you’ll get better gravy by using the pan juices produced during roasting.
The question of whether to fry or not to fry may be largely determined by how risk-averse you are. The dangers of turkey frying are all too real. Before you fry your turkey, you should […]
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Posted in Tips on Jun 28th, 2007
howie wrote an interesting post today on
Here’s a quick excerpt
So another feature of the restaurant guide that I wanted to talk about is making restaurant lists. If you’re anything like me, you love putting together your own Top 10 lists. The restaurant guide lets you do this so you can show it to friends or embed it into your blog.
Making a list is pretty simple:
Just register and login
Search for a restaurant and go to its detail page
Click on the Add To List link, and then select a list (or make a new one)
(Optional) Add a bit of descriptive text to the list or an entry on the list
That’s pretty much it. You can find all your lists under the My Restaurants link in the upper right. To embed a map, you would just go to the page for your list, and copy and paste the Embed Map field into your blog or web page.
Since I’m both a latte […]
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Posted in Tips on Jun 19th, 2007
howie wrote an interesting post today on
Here’s a quick excerpt
One of the interesting features of the new restaurant guide is that it allows you to put a Google Map of restaurants right into your blog. Anywhere on the restaurant guide that you see a map, there should be a field labeled “Embed Map”. To get that map into your blog, just copy-and-paste the text in the Embed field into a post or page.
One use of this feature for bloggers that we’re covering is that they can get a map of the restaurant reviews they’ve written on their own blogs by just going to the URL for their site, and copying the text in the Embed field. The main links in the map will go directly back to their blog. The URL for a site will be “http://foodieview.com/restaurants/all/site/domain-name” (replace domain-name with your site’s domain name, and don’t include the “www.” at the beginning).
For example, here is the map […]
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Posted in Tips on Nov 13th, 2006
howie wrote an interesting post today on
Here’s a quick excerpt
If you stopped by last year, then you probably already know about the benefits of planning out your holiday meals — namely avoiding doing too much at once, and making sure your menu is feasible given your resources. Click here to read our original How To Stay Sane on Turkey Day article.
This year, we created a handy little tool to help you get started with your timeline spreadsheet. Try it out here.
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Posted in Tips on Jun 5th, 2006
howie wrote an interesting post today on
Here’s a quick excerpt
I was just reading one of my favorite blogs Lifehacker, and it outlines some tips for eating healthy on a budget. Here are some of mine:
Cooking at home is the key. Some tips for stretching your dollar more.
Resist impulse purchases. Make a shopping list and stick with it. Shop when you’re not hungry so that you won’t be tempted by something around every corner. Most of my impulse purchases are both expensive and not that great for me.
Look for good deals at farmers markets and ethnic markets. I can get avocados for $0.50 each at my local Mexican market vs. $1.00 each at the supermarket. Bell peppers can be had for a little over $1/lb at the local market while I pay over $3/lb at the supermarket.
Rice, beans, whole grains, and root vegetables tend to be very inexpensive. Make up your menu around these cheap items, and use meat and […]
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Posted in Tips, Ask FoodieView on May 19th, 2006
howie wrote an interesting post today on
Here’s a quick excerpt
Question:
Tamara writes:
Hello. I am having a graduation party for my son this Friday. The graduation is at 7:00PM and our party will be at our home immediately following the commencements with about 20 guests. My son wants grilled hamburgers for the main dish. My question is, what is the best way to pre-cook, keep warm and serve the burgers so that they are hot, fresh and juicy? I’d like to be able to serve dinner when the guests arrive instead of waiting for the burgers. HELP!!
Answer:
Hi, Tamara,
Congratulations on your son’s graduation!
It’s kind of tricky since you’ll probably be gone a while for the graduation ceremony and then come right back for dinner. I would say that you could just grill the burgers, then put them in the oven on the warm setting and hold them. But I would be nervous about leaving […]
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Posted in Tips on Apr 11th, 2006
howie wrote an interesting post today on
Here’s a quick excerpt
Isn’t it great that each month provides us with another excuse to cook a huge feast? Easter is here, and it’s time to bring out those baked ham and roast lamb recipes. I’ve been intrigued by mentions of Coca-Cola Ham. I think I first heard about it from Nigella Lawson, but I’ve never made it before. Perhaps this is finally the year.
As for the other dishes, here are some other ideas:
Deviled Eggs - This is one of those dishes that I only make once a year. Every time Easter rolls around, I can’t go without making them.
Spring Pea Soup - If they’re available, you should try to enjoy spring peas while you can. The chilled spring pea soup from the infamous Gordon Ramsay sounds wonderful.
Roast Carrots - They are so simple to make — nearly foolproof, and they’re just perfect for the occasion. It’s a nice change from glazed […]
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