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Everything posted by jaynesb

  1. Some of the Max Burton plug in units have a temperature setting. I don't know how accurate it is though. (You can choose temperature or power mode.) Here's the link to the induction site review of the countertop units: http://theinductionsite.com/countertop-induction.php And a link to some more information about Max Burton units: http://theinductionsite.com/induction-makers/maxburton-induction-hobs.php (The website has a lot of helpful information on it too.) Jayne p.s. Yes, in terms of the question about the cast iron plug in, mine is similar but the brand I have is Broil King.
  2. In 2008, I purchased a high-end brand induction cooktop when we did a kitchen renovation. I was very happy with it and at the time, gas wasn't an option because my neighborhood didn't have gas lines. I bought a small induction plug-in that we used during the renovations and it worked really well for us. I also bought a small cast iron plug-in unit so that we could still use our Whirly-Pop popcorn maker and a small Greek coffee pot since these weren't suitable for the induction cooktop. For the most part, I really liked the induction cooktop for the first 2-3 years but then, the cooktop started
  3. My local Crate and Barrel is selling the 1 pound tins for a discounted $14.95 (original price $29.95) Jayne
  4. I like the Cambro containers. I recently learned that the polycarbonate (Camwear) ones do contain BPA so if that's a consideration for you, Cambro does make other types that do not contain BPA. http://www.cambro.com/uploadedFiles/Content/General_Documents/BPA%20Information%20from%20Cambro.pdf Jayne
  5. Food52 recently did a write-up on them in their Genius Recipe column. They used the Cook's Illustrated's recipe and there are some pretty good descriptions and photos. This version is adapted slightly from the Cook's Illustrated original. http://food52.com/blog/10431-cook-s-illustrated-s-blondies Jayne
  6. I was there in 2012. http://www.legendseafoodhonolulu.com I went off in search of a vegetarian place and it ended up being closed. It was in a complex that I think was the Chinese Cultural Center but there were tons of people across the hallway trying to get into a place with large tables. There was a man who kept trying to put up a sign that said "closed" to try to discourage more people from walking in but it wasn't working. My husband and I were the only non-Asians in there. People really were enjoying what they were eating and we had to work to convince our server that we wanted strictly
  7. My local Costco is selling Nature Nate's raw and unfiltered honey (American bees) in 2.5-pound plastic bottles. I bought it in the last 3-4 weeks. Not sure if it's a permanent offering or not. I can't remember the price. Here's a link to Nature Nate's website: http://naturenates.com/ I think it was $13.99. Jayne
  8. We sometimes make it into pesto. There's a recipe in Mario Batali's "Molto Gusto" cookbook. It's basically blanching and shocking the broccoli rabe before using a food processor to help make a pesto from it. The one interesting addition is some dijon mustard to add back some of the pungency. Someone put a copy of it online http://www.gather.com/viewArticle.action?articleId=281474978462925 I use the full amount of olive oil called for and usually use toasted walnuts instead of the pine nuts. Another thing is to blanch and shock it but instead of sauteeing it in olive oil/garlic/etc., we make
  9. I recommend Josselin's Tapas Bar and Grill. 2829 Ala Kalanikaumaka St. Poipu, Kauai, HI 96756 The menu is small dishes for sharing and everything we had was really good. (Good enough to go back 2 days later for another meal!) http://www.josselins.com Jayne
  10. If anyone is looking for All Clad, there's a sale on now at http://www.cookwarenmore.com/ , an outlet for both first quality and irregular (i.e. maybe a tiny scratch or something) It will run from Sept 28 through Oct 27th. There are good deals all year long but the sales are even better. Also, I want to add that even though I've got regular saucepans, the saucier is a very useful pan. I've got both the 2 quart as well as the 3 quart saucier pans. The site also sells Wusthof knives (including irregulars on these also.) Here's what the website says about the irregulars they are selling: "The irr
  11. I had similar problem with pound cake sinking with a ricotta pound cake (by Gina DePalma) http://bleedingespresso.com/2007/11/dolce-italiano-contestricotta-pound-cake.html What I did notice when I made it might relate to the pound cake you are making. Pan size (or alternatively, how much batter I put in the pan) made a difference. Maybe even the difference between a straight brick-shaped pan as opposed to a pan where the rim is wider than the base could make a difference in how much batter is in the pan and how the structure forms during baking. After a couple of ricotta pound cakes that sank
  12. jaynesb

    No Fat Vegan Cooking

    There used to be a mailing list called fatfree.com where members discussed fat free vegetarian and vegan recipes. (Below a certain amount of calories derived from fat was the way fatfree was defined for the list.) It dates back to the early 1990's and I don't think it's active anymore. However, the archives of discussions from 1997 onward are still available as is a recipe database at http://www.fatfree.com/. There's also an FAQ there with a lot of information and resources. I realize that the website might be of limited use since the recipes themselves don't have the comments or ratings that
  13. I just saw this link to a video: http://newyork.grubs...ating-eggs.html (The video is credited to the Chinese website Jifenzhong.) If for some reason, the video is removed or not available, basically, what you are seeing is this: A woman breaks an egg into a bowl and then inverts an empty plastic water bottle over the yolk and basically slurps the yolk into the water bottle by squeezing the bottle gently. (Bottle looked to be about half-liter size.) She then plopped the unbroken yolk into a separate bowl. Jayne
  14. I'm not quite answering the question but thought I'd jump in with a suggestion for what to do with those favorite pans that aren't magnetic. When we switched to induction, we had a few non-magnetic pans that really aren't made in an induction-suitable version. I wasn't as happy using the conversion disk. Specifically, the pans were (1)a Whirley Pop aluminum popcorn pan and (2) an ibrik (a small copper and tin pot for making Turkish coffee.) So we bought a single portable electric burner/hot plate. I think it's by Broil King and we got the ceramic kind but I think they also make a coil version
  15. You could also check the Harold McGee's article Curious Cook Baking Soda article for additional information although the recipe for alkaline noodles there is different from the one in Lucky Peach. Jayne
  16. Thanks for tracking down the recipe. After that forum post, Suvir Saran produced a nice piece for the Daily Gullet with that recipe as well as recipes for the chutneys. (The article was accompanied by Ellen R. Shapiro's photo of a bhel poori garnished with grape tomatoes and cilantro.) Jayne
  17. I learned how to make it from Suvir Saran's version here on eGullet (and many years ago.) I can't find the article that I saved but it was titled "Saran Rap: Bhel Poori", dated Tuesday December 31, 2002 and was a short article followed by a recipe. your reference to Suvir's piece about Bhel Poori . It looks like the link got lost when we migrated though..... I'd say that making it for a party will be a different challenge because of how quickly everything can get soggy. Jayne
  18. This is an adaptation of a Gina DePalma recipe. She's the pastry chef at Babbo (in NYC) I gave this one a test run and it's really very good and really easy to make if you've got ground almonds. No need to separate or beat egg whites. Tastes like a regular layer cake with flavor from the almonds but it is definitely not a Passover sponge cake or classic nut cake. I can't comment on the use of a glaze or frosting since I only baked the layer cake (and it came out looking like the layer cake in the photo.) Here's a link to the original recipe and accompanying article. My substitutions/changes ar
  19. I was just testing a nut torte recipe that called for grating nuts with a manual rotary grater (like you'd use for hard cheeses) and I figured that I'd see what my kitchen-aid slicer/shredder attachment would do. It worked really well. The smallest shredder attachment yielded a soft fluffy meal with a couple of small nut pieces that sneaked through. (I may never purchase the expensive ground nut meal again.) This was a very nice discovery and also means that you can toast the nuts before grinding/grating them. Jayne
  20. Two years ago, there was a recipe in the New York Times for a Chocolate Pecan cake. I've made it a few times and it is like a torte and very easy and I liked it very much. Doesn't even require separating or beating egg whites. I don't know how similar the pecan flour is to what you would get by grinding the pecans. The flour you've got is probably finer but you could try it (figure out how much a cup of pecans weighs and start with that..) Nana Jose's Chocolate Pecan Cake There's a really amazing cookie called Chocolate Sparkle Cookie (Thomas Haas?) There is at least one discussion here on eG
  21. I used to use a garlic press to mash the fermented black beans. It's been a while since I bought any though so I can't remember if I was doing anything to soften them up first. (My garlic press does have one of those gadgets to help clean out the holes though....) Jayne
  22. I've made and enjoyed the herb oil very often although after the first time when I made the full 2-cup batch, I typically scale it down to 1 cup or even sometimes 1/2 cup. We use [refrigerated] leftovers for a light pasta sauce, especially good with fresh pasta and ravioli. jayne
  23. You could some of the brine to a salad dressing or vinaigrette. It really brightens bean salads, especially if you are adding chopped up preserved lemon anyway. Jayne
  24. I love this cookbook (and also am making pizzas from his newer Artisan Breads cookbook) The range of toppings and descriptions of types of pizza and his research into the world of pizza are really amazing. I have to admit that initially, some of the distinctions went over my head but the book remains a wonderful resource and I used it and the Artisan Breads book all the time. If you don't have a kitchen scale yet, I do recommend you get one, even an inexpensive one makes mixing up the doughs a lot easier. I've made Napoletana, Neo-neapolitan, New York-Style, Focaccia (we love it with herb oil
  25. I would think that the only thing that would really have an effect on the editor would be if her paying advertisers became aware of what's been going on.... jayne
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