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Everything posted by jaynesb

  1. I was using the same pan in both situations, (Vollrath Tribute griddle, nonstick, induction-ready, 12-inches square.) It worked fine on the radiant cooktop. It more than covered the induction cooking region. I wonder if my problem was that the griddle was too big. I know that I need to cover the region, but I wonder if I got problems because my pan was much larger than the region. I did try cooking only in the center area because I figured that the outer surface wouldn't be as hot. I've tried asking someone in my local appliance center who said that the induction should be fine for everything
  2. jaynesb

    Gigantic Pasta

    I had a funny experience cooking this kind of pasta in boiling water. I don't remember the pot size but I do remember boiling water shooting out through the pasta as it cooked! jayne
  3. For the folks who have induction cooktops and units, Have you found any types of foods that the induction cooktop isn't so great at? I'm experimenting with the Sunpentown standalone unit and things that involve boiling water are going really well. My favorite pancake recipe was another story though. I was using a Vollrath Tribute nonstick griddle. The batter is a bit on the thick side and I tried cooking it on both my electric [radiant] stovetop as well as on the induction. In both cases, I tried making a single pancake in the center of the griddle because that's where things would cook best i
  4. I'm using Bloviatrix's thyme crust for a zucchini, sun-dried tomato, and mozzarella tart from Epicurious.com. I simplified it a bit to appeal to our whole family (My husband doesn't want it too rich or cheesy, my children don't want too many herby flavors......... In spite of all that, it still looks wonderful.) I tried roasting some diced celery root but obviously did something wrong so we won't be having that. Other side dishes are veggies from the farm (and I've got some fresh garlic roasting now. The green stem was still attached when I bought it! Some of the garlic scapes I bought last we
  5. Hooray, our local farm has just opened for the season!! So, although we make it a lot, we're having lasagna (with chard, kale, and zucchini) also a side of kale with [bottled] raspberry dressing - a favorite of my husband also the last of the bunch of challah that I'd baked before Shavuot and frozen. Dessert is gingerbread biscotti and fresh fruit (I went wild at Costco and picked up peaches, blueberries, and cherries...They're great and now we have a lot of them.) Shabbat Shalom everyone. jayne p.s. The farm is located just off Glen Cove Road in Old Brookville, Long Island (New York). Yes, r
  6. In NYC and nearby, we can often find Zomicks Challah and rolls as well as many of their baked goods. Of course, you never know how long they've been in the store but for the most part, the deliveries arrive towards the end of the week in time for Shabbat. We love-love-love the challahs and can't even imagine how much better they would be if we drove to the bakery itself but they're still wonderful and we drive an extra few miles to the grocery stores that do carry them! (We have friends whose eyes glaze over when Zomicks is mentioned, they love it so much.) I've had a few of the cakes and rea
  7. You might try checking this website (or giving them a call) I recently bought a portable induction unit that they make. The box contained 2 instruction sets, one was in Japanese. So I'm guessing that they may manufacture one for use there. I learned about them from andiesenji (various induction-related topics here) They don't sell directly but I got someone on the phone and they referred me to some distributors. Sunpentown website Haven't made too much but I have liked being able to cook up a pot of pasta without adding extra heat to the kitchen. jayne
  8. jaynesb


    Very yummy. We both had the vegetarian tasting menu with the wine pairing. At first, I did think it seemed funny to see only a tiny bit of wine poured for each course but I really think that that was enough, especially because each of the courses was a "tasting" size. They also brought out a plate of onion/cheese kulcha but given the amount of food we were eating, it was almost overkill but that didn't stop us from having it... (Here's something funny: in the middle of our meal, a table of 3 guys was seated next to us and we listened to them agonizing about how many dishes to order and what
  9. jaynesb


    Hooray!!! My husband and I are going to Devi tonight to celebrate our wedding anniversary. I've been really looking forward to eating there and each time I've been in the city lately, we've been in a rush to go to a show or see people or some other thing so all my husband has been hearing for months is that I want to go Devi....tonight's the night....hooray! (I ate once at Amma a very long time ago and met Suvir. This was while I was a lurker/visitor on eGullet. Suvir was so gracious. He encouraged me to register and participate in the discussion forums and said that he was sure that I would
  10. We had 27 (almost half were kids, aged 4-11) for Shavuot. This might be the largest group I've ever had for a full meal. I've got a good-sized kitchen but it wasn't designed for doing actual cooking. (The single 24"-convection oven makes almost everything into a logistical challenge.) The house is almost back to normal. I'd hoped to be outside but folks were wilting so we stuck with the air conditioning. grape juice/wine/challah humus and eggplant dips (Sabra from Costco) veggies (cukes, carrots, peppers), chips, and crackers for dipping/munching marinated chickpea salad taboulli marinated mo
  11. Bloviatrix, That tart crust with thyme sounds good. Can you share it? jayne
  12. IMHO, cooktops are not for serious cooking. If you want to be able to abuse the equipment -- and if you're not going to do so, there's no need to buy at the DCS level of the market anyway -- it shouldn't be attached to a piece of Corian. ← Fat Guy, was your comment specific to gas ranges/cooktops? I've got electric only, am starting to think about a kitchen remodel and was considering putting in a cooktop and a double wall oven. But after your comment, should I be considering an electric range plus a single wall oven? (My current range is a 24-inch Miele convection that can't hold most sta
  13. Here's a question. I'm starting to start to think about a kitchen remodel. My neighborhood has no gas service. (People who want gas ranges get tank deliveries of some kind of gas but we really don't want to go that route.) I've searched for induction in eGullet and saw comments going back to 2002. One of them indicated that induction is good if you are cooking up a lot of things in a liquid, like pasta or blanching veggies. I'd want to be cooking a variety of things. The cookware issue isn't a big deal for me. I've been looking to replace some of my 20-year old pots and pans that I never love
  14. Which Medrich brownie recipe? I was toying with a making a batch as well, but I loaded up on Syrian pastries at Mansoura yesterday so I figured it would be overkill. ← I usually make the one called Michael's Fudge Brownies from "Chocolate and the Art of Low-Fat Desserts." My family and friends always appreciate the idea that they're eating something that's "not as fattening as it could be" and these are also fudgy without being really too rich. One of these days, I will try some of her other brownie recipes. Do you have a favorite? The double batch probably won't last the weekend. We had
  15. We've also got strawberries but my bunch wouldn't go near them unless they are plain.... oh, well. Bloviatrix, your meal sounds yummy. We're having swiss chard lasagna, a favorite for my children. They helped me wash and separate the chard stems from the leaves. They're also helping with some of the assembly. Not much time left. Some sauteed mushrooms as a side dish. Also with the strawberries, (but not too close to them 'coz they can't touch!) some brownies (from an Alice Medrich recipe) Shabbat Shalom everyone. jayne
  16. Well, we're moving along with a bit of a thrown-together last-minute meal, mostly because a "cooking class" I set up for my children took a lot longer than I planned. (I opted out of an after-school cooking class when I learned that the children didn't actually participate in food prep. Mostly they watched. Who needs that? So we made our own.) There is a very fragrant pound cake baking right now and a lot of veggies still sitting on my counter...... First time I let my children use the electric hand-mixer and it was quite an experience for them. Not to mention a lot of interest in scraping the
  17. I hope he's feeling better soon. From the sound of it, he's getting some wonderful food though. It sounds like you are taking his dietary restrictions and making the most of them. jayne
  18. I think the new vegetarian Chinese restaurant might be Buddha Boda. There's an ad/expired coupon on the last page of the recent New York Jewish Week newspaper. 5 Mott Street 212-566-8388 (Supervised by Rabbi Israel Meyer Steinberg)
  19. Leftovers, leftovers, and more leftovers!! Aside from quite a bit of matzah brei, I was given the thumbs up for something that started out as a spinach pie (lightly soaked matzah to replace phyllo) but I added tomato sauce/shredded mozzarella because it looked suspicious as I was about to put it in the oven. So it was kind of a cross between a spinach pie and a lasagna. I also developed a good buttermilk waffle recipe for my children. (Yes, I was crazy enough to buy a small waffle iron for Pesach but it got a lot of use.) One of the more interesting things I made was Suvir Saran's spinach pot
  20. Thank you for doing this Pam. I can't tell you how often I just needed a break during all my preparations and cooking last week. This blog and the other Passover-related threads were perfect! I hope you get a chance to relax now. jayne
  21. If you shred the onion along with the potatoes (or maybe get the potatoes and chopped onions combined quickly), the potato color should stay a bit whiter. (Something I learned from the Cook's Illustrated (Nov/Dec 1997.) There's something about the sulfur from the onions preventing the browning. jayne
  22. Pam, I am in awe of you for doing this while taking care of all your Passover preparations and catering responsibilities. Wow !!! I look forward to your posts. jayne
  23. Hi, I just checked with the certifying agency KOF-K and was told that they do not consider safflower oil to be kitniyot but that as with many foods, different people have different ideas about what constitutes kitniyot. (Apparently, even cottonseed oil is suspect by some folks in Israel.) Anyway, thank you for the heads up. Just knowing that it might be a problem for some people is good to know and now I'll be aware of it. much appreciated jayne
  24. There's a good passover carrot cake recipe from one of Katie Loeb's posts here You can use some applesauce as a replacement for some but not all of the oil. There is also a pretty good apple rustica recipe from Rosie's Bakery in the ShalomBoston.com recipe link. I generally prefer recipes that don't require as much margarine but other people liked this a lot. jayne p.s. around here, we can get Hollywood brand safflower oil for Passover. I recommend it over the cottonseed or whatever else is in the other Passover vegetable oils.
  25. Can I suggest 2 additions to the guide? Count the Haggadahs, dinnerware, silverware, wine glasses Check supply of containers for leftovers (and "doggie bags" if you plan to send food home with guests) Our seder seems to be growing daily. Good thing I didn't call the butcher yesterday because I was only up by 1-2 adults and a 3-yr old. Today, I'm up by an additional 4 adults and a 1-yr old and I just realized that I don't have enough Haggadahs. I'm thrilled everyone is coming but I'm getting kind of nervous about it. jayne
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