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Bill

Member since: Aug 27th, 2006

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Recent Comments:

Why Organic Milk is Better For You (Slashfood)

Mar 19th 2011 10:54PM I started drinking organic ultra-pasteurized (UHT) milk 6 years ago after my grandmother sent me some articles touting possible benefits for people with gastrointestinal disorders (IBS, IBD...etc). I was suffering from Crohn's at the time and desperate for a no/low med, no steroid answer. The UHT milk kills bacteria that some doctor's feel causes people intestinal problems. I started drinking it and have been off all of my meds and symptom-free for 5 years. Other articles I've read state the there is no significant nutrient loss that won't be made up if someone already has healthy eating habits. I'll never go back.

How "Well-Done" Became a Dirty Word (Slashfood)

Jun 19th 2010 12:31PM A lot of times restaurants will undercook a piece of meat because it will continue to cook as it sits waiting for the server to bring it to the table. They usually are trying to avoid the customer getting an "overcooked" piece of meat. The problem is, some restaurants want such a fast table turnover that food is constantly rushed out to the table as soon as the chef plates it. I went to a steakhouse the other night and our salads were out before we finished a couple of mouthfuls of cheese fries. Our steaks were out before we were half-finished with our salads. And we were tired and not having ANY conversation. Within 15 minutes we had our entire meal sitting on the table.

Slow it down! Sorry, that became a different rant. I used to get my steaks medium well, but now typically order medium, which usually gets me a steak between medium and medium well. I don't mind a little pink and a little juice.

And the only time I've eaten medium-rare was when I made Prime Rib once. I have to say, that was quite delicious.

It's a matter of preference and the reputation of the restaurant. If you prefer a little "moo" left in your steak and the place you go to get it consistently serves up quality steaks and has no known food safety issues...go for it.

Ignore "Use By" Dates? (Slashfood)

Feb 26th 2010 12:27AM Yeah, this may not be "news"...but it should be noted that this should be considered on a case by case basis.

And what is this up to a 7 day grace period from the "sell by" date on meats? I have NEVER had a package of meat in my fridge more than one day, MAYBE two, passed the sell by date that hadn't at least started to smell funky and turn color...especially beef.

Beekman 1802 - Get Well Soup (Slashfood)

Feb 26th 2010 12:18AM I believe "chicken parts" refers to bones, wing tips, backbones, etc.

If you've ever watched a cooking show where they butcher their own bird or trim wings, they almost always say "freeze this for stock later". So I keep a couple of ziplock bags with scraps in the freezer...and they make a very good stock.

I think that is why they say "chicken parts" at the beginning, so you can make the flavorful stock before you put a whole chicken in.

Learn How to Make Chicken Stock Like a Chef (Slashfood)

Feb 20th 2009 11:50PM I actually just made a huge batch of stock last weekend. The only thing I did differently was I boiled the whole chicken that way I could just shred the meat later and make a delicious chicken noodle soup...and it was SO good. Better flavor, less salt and the satisfaction of knowing that I made it all (well, minus the noodles) from scratch.

Meatcake! (Slashfood)

Jan 18th 2009 1:43PM So, basically it's meatloaf with mashed potato icing? Interesting.

To Mise en Place, or Not to Mise en Place? (Slashfood)

Jan 12th 2009 12:48AM Too funny. I like reading about all the chefs in restaurants who don't measure out bowls with a 1/4 tsp of anything. The point is, they have bowls of whatever ingredients they will be using...handy. Right? Sounds like a mise to me...or at least a half-place. Being pros, they can just eyeball ingredients better than the average person.

I like to have as much ready to go as possible ahead of time, it makes a huge difference. Too often I've forgotten to add this or that. I don't use a bunch of little bowls, it just depends where certain ingredients fall in the recipe. Most often I'll set up a big plate with onion, celery and carrot..maybe garlic. Then on another (or a small bowl if handy) I'll get the herbs going.

Liquids I'll try to measure out shortly before using them.

Don't knock the FN cooks/chefs. I think the fact that they show pre-measuring is just a nod to culinary training and the benefits of mise en place. I have a feeling that most people at lease "half place" to help things go smoothly and efficiently.

The point of the FN is to show the average home cook simpler techniques to be able to cook good, wholesome meals themselves and provide nutrution for them and their families.

In this day and age where time is a premium and it often feels like too much to cook a meal...anything that can help make the process run smoother and provide a tasty result is well worth it.

12 Best Christmas Songs: No. 1 (Spinner)

Dec 1st 2008 5:16PM Bing Crosby - O Holy Night
Bing Crosby - The Littlest Angel
Bing and David Bowie - Little Drummer Boy/Peace on Earth
The Boston Pops - Sleigh Ride
O Come All Ye Faithful
...Among too many others.

- I know, some are religious, but they really capture what the season is supposed to be about. I like a lot of the fun ones also...so don't go gang up on me.

Some restaurants in New York now have to post calorie content of food (Slashfood)

Apr 17th 2008 9:29PM Ok...so it only affects 10% of the restaurants in the city? I'm guessing that's largely going to be fast food type chains that already have calorie information available at least, by request.

What about all those high-priced restaurants? I'd be willing to bet that those upper-class meals that people are paying $100's of dollars for have just as much calories (if not more) than what you can find at your local Mc D's. I know there are some salads that even have more than 1000 calories.

I believe that all restaurants should have information available in case a customer is interested. The government means well and obesity is a problem. We just need to get off our asses and eat healthier at home more often and MOVE.

Don't cry over spilled milk today (Slashfood)

Feb 12th 2008 3:22AM Horizon Organic, Ultra-Pasteurized 1% Milk.

I started drinking it about 3 years ago when my grandmother sent me articles that showed a connection between drinking organic, ultra-pasteurized milk and reduced gastro-intestinal issues. I was diagnosed with Ulcerative Colitis in 2001 and since I started drinking this milk I have no problems and am on no medications. It costs the same as a gallon of regular milk...but hey, if it works, it's worth it!

My doctor didn't care, and I don't suggest drinking this milk and stopping your meds...but give it a chance and talk to your doctor...maybe he'll be more accepting than mine was.