Cooking For Engineers

[r.j.dawg]

I'd love to see an article on smoking meats indoors without setting off the smoke alarm.

[lytri]

I rarely cook with wood unless it's over a campfire. I'd love to see how to cook a great pizza in a wood-fired brick oven.

Thanks!

[txkos]

A friend gave me your Creme Brulee recipe and link. It turned out great!

I would like to know your top 3 chefs you like to go to for recipes (based on accuracy, taste, ease etc..). Also, which chefs you recommend to avoid.

Thanks

[squawky]

Another long time on and off reader: would read any new articles, but I find that I refer most often to your equipment reviews/articles (very in-depth, definitely what I'm looking for).

[Jim Cooley]

[tikitorch]

I'm new here...but I'm glad I stumbled upon this site. Thank you so much for the giveaway. So, my husband is a stay-at-home dad and VERY analytical, he'll surely appreciate--eager to show him your blog! The recipes you post look great and easy to follow. I can't wait to try the scallops with red pepper sauce.

[prandolph]

I have been an on-again/off-again reader for many years, as well. Also, my current digital thermometer is a POS, so this is a great contest for me....

My current interests are bread baking, classic sauce preparations, and southern cuisine. To that end, I'd love to see good recipes for shrimp & grits, brunswick stew, or country captain.

Thanks!

[talon8]

Hmm... Being from Canada, it's hard to get good quality consistent food typically found in the southern US. It would be great to have some recipes breaking down stuff like, fried chicken and bbq. I'll even be specific and say a good, proper bbq'd Brisket.

Love your articles. Thanks!

[bigfaceworm]

You come back with a bang - 3 great items to give away.

As far as subjects for writing:

1) your thoughts on/review of the cookbook "Ratio" by Ruhlman
2) making flavoured liqueurs
3) making clear ice

[nanderso19498]

I love articles about BBQ and grilling. Also would love to read about charcuterie.

[Guest]

I do enjoy the recipes (particularly the faster to prepare dishes) but the kitchen notes section holds my attention the best.

[Dilbert]

Dear Guest:

you might want to check the instructions for entering the draw at the bottom of the first post.

as a "Guest" you do not qualify for entry.

[ENugent]

In general, I am not a "foodie" at all, but I love my sous vide cooker for fixing non-time-sensitive quality meals. I vacuum-seal and freeze steak and chicken in marinade/sauce, and take a packet directly from the freezer to the sous-vide for dinner pretty frequently (I usually thicken up the marinade with a roux or cornstarch on the stove and serve it on the side - the kids don't like sauces, but my husband and I do). Occasionally chicken turns out mushy - why?

[itsdeuce]

Could you write about how to make great cream puffs? Mine tend to fall after I remove them from the oven. Also, even with a stabilizer, my whipped cream doesn't hold up as long as the whipped cream from the bakery.

[AltamontSam]

She spent many years working at non-profits (foregoing any retirement plans other than a meager 401K) to dedicate herself to these children often pushed aside.

She could use the TimeStick and/or ThermoPop in a variety of ways as she still works with this population as a volunteer. Timing of activities and counting responses within those activities greatly assists developing plans that work for the children instead of just coming up with plans at random!

Monitoring temps is also critical for preventing scalds. It would also assist in cooking activities as well as in working with daily living activity skill development!

Your site rules and is my go to for initial searches for my cooking activities (Ceramic Engineer now working in IT) - cooking gets my mind off work, a daily need so I do 99% of the cooking!