What is Digg?86 Comments
- jake8689, on 01/04/2008, -3/+50my mysterious ingredient is love
- inactive, on 01/04/2008, -10/+53a great article for all women to read
- Fragmatic, on 01/04/2008, -1/+37I find too much can turn food salty.
- rojano17, on 01/04/2008, -7/+27Why is this on Digg, everyone knows there are no women here.
- strictnein, on 01/04/2008, -1/+12No, quality equipment does not prove your skill, but those with skill generally prefer quality equipment. See how that works?
- inactive, on 01/04/2008, -3/+13I somehow read: "The Invisible Ingredient in Every Kitten" which left me throughly confused.
- strictnein, on 01/04/2008, -1/+11You must be fun at parties.
- strictnein, on 01/04/2008, -2/+11Best way to control heat: quality cookware.
That $99 cookware set from Walmart just doesn't cut it. And skip the nonstick garbage. - inactive, on 01/04/2008, -2/+11whoever says that just adds more butter and sugar and calls it love
- qber, on 01/04/2008, -1/+10Lighten up. I'm a woman, and even I like to acknowledge that there are no women on Digg.
Sheesh. Women. They always have to take things personally. - arizonagroove, on 01/04/2008, -1/+8"No matter how efficient an appliance is, the cook can help simply by covering pots and pans with their lids. "
This is one of those 'well duh' things which in my experience a surprising number of people don't get. I've had plenty of housemates over the years who wouldn't put a lid on and complain about how long things took to get to the boil. - slayerab, on 01/04/2008, -1/+8butterface plus whiskey does
- 28dayslater, on 01/04/2008, -0/+6My mysterious ingredient is sea monkeys.
- mattyoi, on 01/04/2008, -1/+7ohhh shuuut up
- Arkz, on 01/04/2008, -1/+7You two women quit yer whining and make me some dinner!
- thebellmaster1x, on 01/04/2008, -1/+6*facepalm*
Sorry, is this a scientific lecture on heat processes? Is this a dissertation on the uses of entropy in industry?
It's about cooking.
Shut up. - KingGorilla, on 01/05/2008, -0/+4Mine is a small glass bottle of water laced with LSD
- sockpuppets, on 01/04/2008, -0/+4Try my dark matter brownies, guests always gravitate towards them.
- sanotaan, on 01/05/2008, -1/+4will you ***** quit pretending semen is "love" like some 12 year old.
- chownrus, on 01/05/2008, -0/+3Correct link:
http://www.foodandwine.com/recipes/aspen-2002-buer ...
Thomas Keller is a God! - warrenterr, on 01/04/2008, -2/+5your invisible girlfriend?
- chownrus, on 01/04/2008, -1/+4Agreed. And quality cookware need not be expensive. Avoid the designer kitchen stores (i.e. Williams-Sonoma) and seek out a restaurant supply house. You can usually get great cookware at a fraction of the price.
- Error601, on 01/04/2008, -1/+4Definitely but it doesn't have to be the expensive stuff either. Just learn your materials, thicknesses, and how they conduct heat. Aluminum core stainless steel is what I usually buy just because it's the most versatile and reasonably priced.
- acceptab1euname, on 01/05/2008, -0/+3And if you really want to go big, learn to make beurre monte and rest your meat in /that/. Meat-butter is awesome for using in mashed potatoes, too!
Beurre monte is your friend!
http://www.foodandwine.com/recipes/aspen-2002-buer ... - acceptab1euname, on 01/05/2008, -0/+3Agreed. I rather like it when the green things I cook remain green, so I leave the lid off. Using it to bring liquids to the boil is just common sense, though.
- sabertooth, on 01/05/2008, -0/+2As Alton Brown says, "Food+Heat=Cooking".
- chicken101, on 01/04/2008, -2/+4awww
- chownrus, on 01/04/2008, -1/+3He also failed to mention the importance of resting the meat before serving it. If you want a perfect medium-rare steak, for example, pull it off of the grill when it is rare, and let it rest in a warm place for 4-5 minutes. It will continue to cook (due to residual heat) and the juices that were forced to the center of the steak will redistribute themselves throughout the meat, rather than bleed all over the plate.
- vroom101, on 01/04/2008, -4/+6Very good article! I wonder if the pre-cook pasta-soaking technique can be applied to off-the-grocery-store-shelf, boxed, dried spaghetti?
- shortmilton, on 01/05/2008, -0/+2So, now I know why Momma always said''You boys get in here and eat yer supper while it's hot.''
- the6thReplicant, on 01/05/2008, -0/+2Harold McGee is to cooking what Donald Knuth is to programming. He's the chef's chef. Nice to see it on the front page. Though it looks like most of digg is full of people who still get meals cooked by their mom!
- bjornski, on 01/05/2008, -0/+2Women love a man who can cook.
And if you can do it WELL? You don't need to do it as often. - acceptab1euname, on 01/05/2008, -1/+2If you've got good technique, you'll figure out how to make it work, regardless of the conditions you're working in. If you don't know what the hell you're doing, no amount of top-of-the-line equipment will help you make good food.
- Tetraca, on 01/05/2008, -0/+1...dammit!
- haterrade, on 01/05/2008, -0/+1you just summarized the internet
- diggzoid, on 01/05/2008, -0/+1Yes that is the kind of pasta he is talking about, as fresh pastas will cook in 3 minutes anyway. However even though there were many great things in the article I would never soak pasta first as it won't cook "al dente" though I do soak lasagna sometimes.
- mal1964, on 01/05/2008, -0/+1Yep and I try my best to save here and there. but food cost money and to ruin it saving money to cook it, sounds like bad math. just like my grammar.
- bjornski, on 01/05/2008, -0/+1PLAY IT LIKE A PONZI SCHEME!
I can see the pixels. - nobodyfresh, on 01/04/2008, -1/+2be careful though, butterface plus sugar does not equal love
- mal1964, on 01/05/2008, -2/+3I use them rarely , lids and most foods don't get along very well.
- inactive, on 01/10/2008, -0/+1You may be male...but you're still a woman and it has nothing to do with cooking.
- acceptab1euname, on 01/06/2008, -0/+1Thanks for fixing that...must have botched the link in the edit, cause it worked the first time I posted. Yay for digg!
- Error601, on 01/04/2008, -2/+3If uou turn twice and rotate 90 degrees, you can get the sexy cross hatch pattern. My steaks always come out good if I use high heat and an instant read thermometer to get the center exactly to the requested doneness.
- mal1964, on 01/04/2008, -0/+1that's fine with me, I just need to see her in bed for about two minutes.
- thecrazyd, on 01/04/2008, -1/+2I choose not to.
- mal1964, on 01/05/2008, -0/+1I'm giving out up-diggs if you choose not to
- mal1964, on 01/05/2008, -0/+1copy and search my first statement.
- smrekar, on 01/05/2008, -1/+1i would love to see this guys kitchen.
http://digg.com/health/Why_Do_People_Eat_Dirt - smrekar, on 01/05/2008, -1/+1my invisible ingredient is only invisible to the naked eye. E-Coli... It really changes the flavors and helps with weightloss.
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