Brian J. Geiger

Recent Comments

• Red Beans and Rice DID Miss Her (Slashfood)

  Jan 15th 2009 3:40PM I believe you'll find that the Jonathan Coulton cover does include the Red Beans and Rice reference, though I don't know if he always does it in the live versions. It's definitely in the Thing a Week version.

• Cheesy Sausage Potato Mountain (Slashfood)

  Jan 13th 2009 4:15PM This…means something.

• Ways to Make Mac n' Cheese - Slashfood Ate (8) (Slashfood)

  Jan 13th 2009 12:36PM I like Macaroni and Cheese with tarragon.
  
  http://thefoodgeek.com/food/tarragon-mac-and-cheese
  

• Troubleshoot a Cookie Mishap (Slashfood)

  Dec 25th 2008 4:40PM The main problem I would see with the silicone baking mat vs parchment paper is that the parchment paper is much thinner, and thus not likely to insulate as much as the silicone baking mat. This will change the way the heat transfers into and out of the cookie.
  
  Looking at the recipe, I see it's a creaming method recipe, but the baking powder is added in before the flour rather than being mixed in. That, combined with the resting time, means all of your chemical lift is being done with the second action baking powder rather (and a little steam) rather than with the first action.
  
  My initial guess is that the baking powder in the cookies might not activate at the proper time, but that doesn't seem right at all.
  
  So I took a look at Bakewise, and my current theory is that the warmer pan without the thick silicone mat causes the dough to set more quickly, which limits spread and allows more dough for rising. That is consistent with the picture you have.

• What Are Hot Chilies Adding to our Cuisine? (Slashfood)

  Dec 22nd 2008 11:44AM On the one hand, I understand what they are saying with the whole flavor profile thing. On the other, that's a somewhat narrow definition of flavor. One of the fundamental ways to make food more interesting is to bring in different contrasts, such as with flavors, textures, and temperatures. Why should spiciness not be one of those things that adds extra depth to food? It can be overdone, but what can't?

• Is Slow-Cooking the Latest Craze? (Slashfood)

  Dec 19th 2008 11:29AM I love slow-cooking, and I love the types of foods that benefit from the process. Given a choice between a braised meat and a more expensive cut, I'll go with the braise for the flavor.

• How to deshell an egg without actually peeling (Slashfood)

  Sep 23rd 2008 4:03PM On the one hand, that's really cool. On the other…it's a little unsanitary, donchathink? Fine for cooking for yourself, but I don't think my guests would appreciate it if I showed them the technique after serving some tasty deviled eggs.

• Rouxbe, an online cooking school (Slashfood)

  Sep 17th 2008 8:41AM I got 81% on their wheat quiz. Two of the three I missed I agree with, but I don't agree that AP flour is an acceptable flour to use in all recipes for the home cook. I don't care if "All Purpose" implies that it could be used, I think home cooks are allowed to have standards just like professional cooks have.
  
  Still, an interesting concept. I think it could use a bit more…personality, but it's a good start. I'm all for anything that helps people learn about food and cooking.

• Denny's and IHOP take back breakfast (Slashfood)

  Aug 14th 2008 11:39AM Every trip to Denny's has been one of pain and disappointment. Their food is forgettable, but their service has, for me, been universally atrocious. I think if they want to fix their problems, they'll need to work on that. I would sooner go (and have gone) to the dentist than go to Denny's. So, no, I would not sign up for Denny's Real Breakfast Club, as you might have guessed. ;)
  
  IHOP isn't fine dining, but I haven't had the service problems with them that I have with Denny's. I do go there from time to time, though I can't say that I've gone during breakfast hours. Maybe I'll give it a try sometime.

• Here, try a glass of our finest boxed wine (Slashfood)

  Jun 3rd 2008 7:17PM I love good boxed wines, and I hope more move to that system. Not necessarily for drinking, though that's a good option to have, but for cooking. If I need half of a cup of white, that's a tremendous pain, as I don't generally drink white, so I have to figure out what to do with the rest of the bottle. In the box, it lasts for a great deal longer with no fuss.