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Cooking For Engineers :: Index - www.cookingforengineers.com | Site profile
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Posting activity table on Cooking For Engineers :: Index:
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Cooking For Engineers :: Index posting activity graph:
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user's latest post:
Recipe File: Smoked Beer Can Turkey
Published (2009-11-09 17:30:00)
I work in a Beer club and recently we have learned to make a turkey exactly like this one but when I first cooked it I think I have skipped a few steps and I want to try again tomorrow following your recipe. Thanks a lot for posting this awesome thread.
user's latest post:
Equipment & Gear: Knife and...
Published (2009-11-09 23:25:00)
>>do better interesting ideas. if one looks into how manufacturers "sharpen" the knife, it's typically done on a sanding/grinding belt concept - 90 degres to the cutting edge. in that configuration, the micro groves are [nearly] perpendicular to the knife edge - creates a "mini" serrated effect. sharpening on a stone will very likely produce the "diagonal" effect you mention. it' a short...
user's latest post:
Silicone additives in cooking oil
Published (2009-11-05 15:46:00)
You shouldn`t add it because it will won`t be so delicious as it would be without it. Try other solutions.
user's latest post:
Equipment & Gear: Kitchen...
Published (2009-11-09 19:10:00)
You've referenced several times that Shun only makes the "D" shaped knives for right-handers, so the left-handed folks are out of luck. This is not the case at all! Shun does make left-handed knives and are available online at most places where Shun knives are sold. Just FYI for any lefties that might be interested
user's latest post:
Recipe File: Nestle Toll House...
Published (2009-11-01 15:15:00)
Hi, I have been making Nestle's Toll House cookies for the last 35 years. I was wondering have the ingredients (specifically the butter vs shortening) changed in the last 10 years. My cookies do not come out as good as they used to.
user's latest post:
Test Recipes: Eric's...
Published (2009-11-07 00:20:00)
I've been searching for a chocolate pecan pie recipe that does not use corn syrup for my Thanksgiving dinner this year. I will test run this recipe before Thanksgiving to make sure it comes out right, but just by the ingredients alone, I'm sure it will be delicious. Thank You for all your work in posting this recipe.
user's latest post:
Recipe File: Cheesecake, Plain...
Published (2009-11-07 19:55:00)
how do I make this cake higher / thicker? can I double the recipe and cook alittle longer at 200? please please need help! i'm no baker and my family loves it when I bake this cheesecake. I would love it if I could figure out how to make it higher.
user's latest post:
Recipe File: Cheesecake, Plain...
Published (2009-11-07 20:02:00)
This is the best recipe for cheesecake that I've got. I've done it quite a few times already and all my family loves it. Thank you much for sharing this recipes that easy to make and great to enjoy!
user's latest post:
Recipe File: Dark Chocolate Souffle
Published (2009-11-07 23:40:00)
Love the site. About comments near the beginning: I've been thinking about souffles, and as near as I can figure, the real problem is that a souffle is puffed up by hot air and water vapor. It's only a matter of time before the air contracts and the vapor condenses, causing the souffle to deflate. In bread, this doesn't seem to be as much of a problem; I'm guessing it's because (a) breads use leavening agents, like...
user's latest post:
Hamburger Recipes & Tips?
Published (2009-11-08 01:56:00)
Michle, your burgers look absolutely delicious--great presentation. . . . . SHOWOFF! . . . and is that exactly 12 almonds?
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Top 10 active forums on Cooking For Engineers :: Index during last week:
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Top 10 forums on Cooking For Engineers :: Index:
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Latest active threads on Cooking For Engineers :: Index:
Started 8 months ago (2009-03-14 11:45:00)
by Dilbert
I have been using a grooved steel on the same set of Wusthof knives for 30+ years now - and I don't see any "damage" - there is the theory that as the grooves are more aggressive than a plain glass rod they maintain the sharpness over a longer period of time meaning fewer trips to the stones and longer knife life.
people who want to shave with their kitchen knives have different opinions ...
Started 4 years ago (2005-11-04 22:02:00)
by Guest
Eeek, yeah. Brings back memories.
I attempted to cook my way through a 1965 Campbell's cook book. I couldn't do it. Just too darned icky and when I found myself searching for Cream of Shrimp I called it quits.
Dr. B. / MeatHenge
Started 4 years, 1 month ago (2005-10-10 05:54:00)
by silent
Any difference using the balloon whisk in the mixer?
How 'bout for vegetarians - agar instead of gelatin but I understand volumewise, you need half of gelatin's, and it might need hotter liquid - anyone can enlighten?
And any substitue for corn syrup?
(Congrats on the award by the way - maybe you should bring some to the ceremony)
Started 3 years, 2 months ago (2006-09-08 11:14:00)
by Craig
You might enjoy "The Complete Guide to Sharpening" by Leonard Lee. It's aimed more at woodshop tools than kitchen knives, but it does cover kitchen knives briefly, and the general parts of the book are quite applicable.
Started 4 years, 1 month ago (2005-09-14 22:39:00)
by Toolman
I haven't seen anyone mention Tramontina for cutlery. They are made in Brazil like the Mundial only better. I've used them for years and they hold an edge and take one just as easy. Not easy to find but some professional sites to carry them. They also make the Sam's Club forged set 13 pc w/block only $100 w/lifetime sharpening when you send them in.
Started 1 month, 1 week ago (2009-10-01 04:58:00)
by madball911
I'm drooling over that case. And the block is ingenious. Love that it's open, especially at the bottom. I get kind of weirded out every time I think about what's inside the closed holes of my current knife block.
Started 1 year, 11 months ago (2007-11-20 11:27:00)
by Bill
As A Quality Control Inspector lets understand the rules.
You should never consume a turkey which has not achieved a smoked tempureture of 165...If said turkey is cooked to the required temp it will have a destinctive smoke ring and rather pink hue to the meat.
The beer will have a minuet flavor enhancement at best. perhaps engineering can find a more effective way to use beer,ingestion ...
Started 4 years ago (2005-10-15 03:41:00)
by Guest
That is almost exactly the same way my mother makes it, and that pie never failed me. Nice post
Also, wanted to mention that I think your blog is great, and please keep up the awesome work on it. Beyond just the dialog, I really like how you post your ingredients list at the end in sub-process format.
I look forward to reading much more of your experimentations.
-- Deightine
( Http://www....
Started 1 month, 3 weeks ago (2009-09-21 22:58:00)
by Dilbert
>>>Any other tips
uhmmmm, yeah.
"moister" hamburgers are those with more fat, so
"Use ground beef chuck, which is about 20% fat (ground beef tends to be near the 30% range). And all this time I've just been using ground beef..."
is a problem.
next, your local supermarket probably has ground beef in various grades from 10% to 30% fat content.
then again, I would ...
Started 4 years, 1 month ago (2005-09-24 13:09:00)
by Michael
thoughts on adding sour cream to clam chowder to replace some of the regular cream - i really enjoy the tangy flavor that it adds to the soup!
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Hot threads for last week on Cooking For Engineers :: Index:
Started 1 month, 3 weeks ago (2009-09-21 22:58:00)
by Dilbert
>>>Any other tips
uhmmmm, yeah.
"moister" hamburgers are those with more fat, so
"Use ground beef chuck, which is about 20% fat (ground beef tends to be near the 30% range). And all this time I've just been using ground beef..."
is a problem.
next, your local supermarket probably has ground beef in various grades from 10% to 30% fat content.
then again, I would ...
Started 3 years, 9 months ago (2006-02-13 11:49:00)
by Michael Chu
I was hoping to be able to provide this recipe earlier so readers of CfE would have time to prepare if they wanted to make this for Valentine's Day, but unfortunately, I didn't have much free time until now.
Hopefully, many will still find this recipe useful.
Started 3 years, 12 months ago (2005-11-16 06:01:00)
by Michael Chu
Hydraulic wrote: My one question would be, coul I possibly replace the heavy cream with egg nog for the holiday season? It was something that came to my mind while making the cheesecake.
Substituing the heavy cream with egg nog is an intriguing idea. My guess is that it will work, but you may need to adjust the baking time a little.
Started 4 years ago (2005-10-15 03:41:00)
by Guest
That is almost exactly the same way my mother makes it, and that pie never failed me. Nice post
Also, wanted to mention that I think your blog is great, and please keep up the awesome work on it. Beyond just the dialog, I really like how you post your ingredients list at the end in sub-process format.
I look forward to reading much more of your experimentations.
-- Deightine
( Http://www....
Started 4 years ago (2005-11-04 22:02:00)
by Guest
Eeek, yeah. Brings back memories.
I attempted to cook my way through a 1965 Campbell's cook book. I couldn't do it. Just too darned icky and when I found myself searching for Cream of Shrimp I called it quits.
Dr. B. / MeatHenge
Started 1 month, 1 week ago (2009-10-01 04:58:00)
by madball911
I'm drooling over that case. And the block is ingenious. Love that it's open, especially at the bottom. I get kind of weirded out every time I think about what's inside the closed holes of my current knife block.
Started 1 year, 9 months ago (2008-01-25 00:58:00)
by kgb1001001
I can't think that I've ever had Earl Grey (from any tea company) without Bergamot oil. According to Wikipedia , the addition of Bergamot to black tea is what defines Earl grey.
Are you sure the recipe didn't just have less of the oil of Bergamot? I've definitely seen variations in how much different vendors add.
Started 2 years, 10 months ago (2006-12-23 16:55:00)
by Guest
When surfing for a recipe I often come back to this site and am very pleased with the very clear instructions. Some sites are not reviewed for clarity. I love the additional helpful comments and pictures. I thank Angelina for her comments and hope that if folks don't have anything good and enjoyable to add, that they'll just refrain from posting.
I am famous for my Chocolate Pecan Pie...
Started 3 years, 9 months ago (2006-01-27 00:44:00)
by Guest
I just tried your banana nut bread recipe and it was awsome! You are right, not to dry, not to moist. A glass of milk went great with it, but it wasn't required. Great site, keep up the good work.
Started 4 years, 1 month ago (2005-10-10 05:54:00)
by silent
Any difference using the balloon whisk in the mixer?
How 'bout for vegetarians - agar instead of gelatin but I understand volumewise, you need half of gelatin's, and it might need hotter liquid - anyone can enlighten?
And any substitue for corn syrup?
(Congrats on the award by the way - maybe you should bring some to the ceremony)
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