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  1. oscuba

    Sous Vide "Tomahawk" ribeye

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  2. oscuba

    Here we go. The flood of tomatos

    I've made over 6 lbs of frozen sauce base so far (just simmered reduced tomatoes ready for use or further reduction in the future). No spices etc added and not even processed; seeds and skin still in. A note on cooking tomatoes for sauce: the seeds contain far more flavors than the tomato meat...
  3. oscuba

    Oil and and hot BBQ: more than smoke point to consider

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  4. oscuba

    Start with cold smoke for fish, then bring to temp for moist fish

    When I smoke fish I apply cold smoke. Then I can bring the fish up to temp without over drying it. All it takes is a pellet smoker like the A-Maze-N tube and a kettle grill or any smoker etc. Such smoke delivery devices do not generate enough heat to cook and dry the fish. You can bring the fish...
    • oscuba
    • Thread
    • Replies: 2
    • Forum: Fish
  5. oscuba

    Planted my heirloom seeds

    This little greenhouse will deliver 20-30 plants. Yeah, I crowd the pots with 4 seeds each. But in reality, each plant has the same growing room as when buying those six-pack containers at the store. I never have tangled roots and low to no loss in planting. I should get many volunteers this...
  6. oscuba

    Buy Black if buying any ceramic coated iron

    I just read a review of ceramic coated iron pans. the verdict is out if they are better at non-stick after many uses as a well seasoned iron pan. The ceramic pans were colors. All ceramic coated ironware will chip and the chips will be where you see them: on the edge of the pan,dutch oven or...
  7. oscuba

    Thermometers are a must, and so is the kitchen scale

    I've not seen posts in this forum complaining about thermometers; must be a bunch of good smart cooks! But, due to frustration due to reading other forums filled with people whining about their probe not working I thought I'd post this: A probe thermometer needs to be in contact "submersed" in...
  8. oscuba

    Easiest shrim grilling tip

    Hi, I love grilled shrimp and they have to be perfectly cooked, no 30 seconds too long. Remember, if the shrimp look cooked on the first down side in 3 minutes, the other side will take maybe only 1+ minute. I use an old cheap hamburger cage. I can put many shrimp in it and flip them all at...
  9. oscuba

    Nice forum, thanks for letting me join

    I study cooking more than I cook. However, I've found that understanding the science of cooking has helped me greatly. I also remember different sources and recipes so I can study and figure out how i want to make something. I have over 500 recipes saved and searchable on my computer, complete...
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