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winesonoma

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Posts posted by winesonoma

    Fried Turkey

    in Cooking

    Posted

    I can't imagine that brining would not help a fried turkey as it helps most everything else.  It is a heritage turkey and the only concern I guess is masking some of the flavor although my brining solution is only salt water.

    Any thoughts are appreciated.

    Evan

    You like 4th of July and explosions. Water of any kind anywhere and hot oil do not ever mix. I would not brine, but I would make sure it's totally dry all over in and out.

    :shock:

    Nalgene bottle as a press pot

    in Coffee & Tea

    Posted

    This is EXACTLY the kind of news that rekindles my belief that man is resiliant and continually on the lookout for ways to improve the human condition.

    And at $20 a pop these are bound to improve someone's micro-economy. It doesn't even include the price of the bottle.

    I'll take Lexan over other plastics any time but gimme good old 18/10 stainless steel and I'll be much happier.

    Here you go http://www.campmor.com/webapp/wcs/stores/s...mberId=12500226

    NapaStyle knives at Costco

    in Kitchen Consumer

    Posted

    Maybe we are getting to a point where kitchen knives are disposable: buy a cheap set made in China or Brazil, use with a steel for a year or so, then replace with another set. Just like telephones, DVD players, even cameras...

    Perhaps for some, for some of us it's an extension of our hands. I don't want to think about getting used to other knives than what I use.

    :biggrin:

    Vintage 2005 Wine Blog

    in Wine

    Posted

    So I get a call Monday from one of the partners and he tells me we're picking the late harvest Wednesday. Seems they had left a row of the white so we could make a dessert wine. Picked and pressed we have 30 gal of 31 brix Sauvignon Blanc/ Semillon. Oh boy, dessert wine.

    Q&A -- Knife Maintenance and Sharpening

    in The eGullet Culinary Institute (eGCI)

    Posted

    I just got a my first Global knife.  It's really nice and the only knives I've had that were nearly as sharp out of the box were my Shuns.  The little booklet that came with the knife suggests you don't use a metal steel to hone it, and they recommend their ceramic one.  This poses some interesting questions.  I use the Shun steel I bought a while ago on all my knives.  Aren't the globals and the shuns made out of the same vg-10 steel?  If so... can I use my shun metal steel on the globals? Or will I hurt my globals by using the shun metal steel on them?  The other thing that I was curious about is that the little booklet recommends a 10 degree angle when honing and sharpening.  I've always been told that a 17-22 degree angle is ideal.  What do you all suggest?  What angle would you suggest for the Shuns as well, because I've always used a 17-19 degree angle when honing with them, do they have a really low angle as well?  I was pretty sure of what I was doing, but now I'm confused.  Oh the fun!

    (Crossposted from Cooking)

    Global knives have a different angle than other knives. Go with what they tell you.

    My House Smells Like Thanksgiving

    in Cooking

    Posted

    Just got the menu of where I'm dining off the fax. O boy is this gonna be good.

    Well..........aren't you going to tell us what's on the menu???? :raz:

    I'll be dining at The Generals Daughter in Sonoma. Perhaps Preston could post the menu. Let's say it's California cusine with a southern twist. Stone ground creamy grits with wild mushrooms lemon and thyme and the Butter braised turkey breast, leg confit, spoonbread, truffle sauce, are a couple of choices. Along with Fried apple pies.

    :biggrin:

    Anonymity when posting on food and wine boards

    in Food Media & Arts

    Posted

    names may not build credibility but they do ensure that people are accountable for what they say.

    It all comes down to are you a poster or a shill? Some anonymous posts lead me to believe that there is a vested interest that is not being disclosed. If I tout a restaurant or a winery and am associated with it I will let you know. If I know the chef or winemaker I will let you know that also. It does a disservice to the rest of us if you don't disclose affiliations in advance. I would never ask someone to out themselves. But at least let us know if you have a vested interest.

    Doug Psaltis

    in Cookbooks & References

    Posted

    Perhaps sir you should reveal who you are as you seemed to have shown up suddenly as the defender of this book. I am merely a poster here and have a slight history. I really have little interest in this thread as I know none of the participtants. But to me you seem a little out of line.

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