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scott123

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Everything posted by scott123

  1. I would avoid using the pull top can for any in-can cooking method. During cooking the inside of the can reaches a higher pressure than the force needed to pull the cover off. I highly doubt the covered wouldn't explode.
  2. I have tried cooking with those - the brands available to me in that size are just not up to snuff. Not that I spend that much more on my dry Spanish white, but I'm much happier with the results.
  3. I am not that much of wine drinker but use it constantly in recipes. The recipes that I make with wine rarely use more than about 1/2 a cup, leaving me with 3/4 of a bottle of wine left over. In order to have this available for future cooking, I take the rest of the bottle and reduce it by half and then freeze it in ice cube trays. Is there anything wrong with this? Will the flavor of the wine in the final dish suffer?
  4. I had heard somewhere about a Turkish neighborhood near Hoboken, anyone?
  5. And just to get down to the nitty gritty :) I did a search for udom and found this. Here is an address, phone number, and the day when fresh produce is delivered: Terri Lee Foods, Inc. Chinese, Thai and Oriental Groceries 225 Maywood Avenue Maywood, NJ 07607 201-843-7919 Udom Corp. Thai and Indonesian Grocery 288 B Main Street Hackensack, NJ 07601 201-621-0065 Udom in Hackensack has a larger selection of Thai dry goods than does Terri Lee, and Terri Lee has a larger selection of fresh produce. The best days to go to either store for fresh produce are market days, when they bring the fresh produce in directly from China Town in NYC. Udom's market day is Saturday starting at 11 a.m.; Terri Lee's market days are Thursday and Saturday starting at noon.
  6. fink, would you happen to know the name of that Thai market?
  7. I get the feeling you can do it without busting the locking mechanism, you just need to fool the oven into thinking it's locked when it's not. Maybe a piece of metal the right size.
  8. 800 degrees is the realm of pizzeria ovens. For the best pizza, that's exactly where you want to be. As far as cleaning cycle pizza, I don't know how to do it but the locking mechanism can be jimmied. The guy in this forum did it: http://forums.about.com/n/mb/message.asp?w...6308.3&search=y I PMed him a while back with questions. It's possible that I don't understand how to get PMs in that forum, but I yet to hear from him.
  9. Busboy, what didn't you like about the metal peel?
  10. I agree 100%. I haven't tried it yet, but it was recommended that I use the oven cleaning cycle to make pizza. I'm not sure what impact a cleaning cycle every two weeks will have on my oven but I am open to trying it once. I'm curious do you make pizza on your soapstone? Have you made pizza on regular baking stones? If not, do you know anyone who has that could compare the results? Although I opted for fire brick at the time, I am by no means ruling out the acquisition of a soapstone slab in the future. If it makes a better pizza, I'm getting one.
  11. I did a substantial amount of research/pricing on soapstone and was almost ready to buy one until the question of porosity hit me. Since I couldn't find anyone that used a soapstone for bread/pizza to ask, I ended up going with another solution (fire brick). Although soapstone transfers a substantial amount of heat to the bottom crust, does it wick away moisture as quickly as the ceramic stones do? From the research I had done, my impression was that the stone did not seem porous enough, and too much steam would be trapped between the crust and baking surface. Since you bake with a soapstone, I'm curious about your thoughts on this. Mdt, although I'm extremely happy with the end results, my journey to a solution included some teeth grinding. I'll tell you my present solution and the one I'd choose if doing it all over again. Present Solution (More thermal mass but also more complicated to configure) Two 12" x 12" x 2" Fire brick tiles, purchased from a stone supplier for $6 a piece For another $10 the supplier did three cuts on the second tile so I was able to form a rectangle 15 x 18. Because the tiles were so heavy (60ish lbs.), I ended up buying kiln posts from a local ceramic supplier for another $5 to support my oven shelf. If I were to do it again "Half" Fire Bricks - 1 1/4" thick, very cheap (less than $8 to cover an oven shelf) and easy to find. Thin enough to not require any support but yet thick enough so that the brick shouldn't slide when delivering pizzas/breads. 1 1/4" thick fire bricks will give you more thermal mass than any retail baking stone out there, won't have a tendency to chip like quarry tiles and will cost you about $100 less than soapstone. Look in your yellow pages under "stone." Brick suppliers generally don't carry fire brick.
  12. Now that I have the baking stone solution of my dreams for my home oven, I am now almost ready to make some pizza. In another forum, a member recommended a metal peel as being much easier for delivering dough to the oven. Does anyone here have experience using a metal and a wooden peel? Any preferences? Also, can the edge of a wooden peel be 'sharpened' by sanding? Are there kinds of woods that I should look for/avoid?
  13. Hello... Being new to the site, I just took a moment and read through this entire thread - there are some great ideas here. Jaymes, I know the subtopic of your 30 year old book goes back quite a few posts, but I was curious about something. Does this masterpiece of yours exist in digital form? Knowing that 30 years ago Bill Gates was just a pimpley faced teenager, the odds are slim, but I thought I'd ask anyway.
  14. Thanks, those are some great leads. Han Ah Rhuem? I'm not familiar with that. Is that the name of a store? Korean grocers tend to have Thai ingredients (like fresh galangal) that my local Chinese grocers do not. Would you, by chance, happen to know if there are any good Korean grocers west of Little Ferry? The farther I can get away from the congestion of the GWB, the better. Also, could you recommend a good Middle Eastern grocer in Patterson? Glenn, if memory serves me correctly, Jersey City/Newark can be pretty tricky parking wise. That being said, the possibility of finding a good Moroccan or Afghani grocer west of the Hudson are probably pretty slim. Any specific places that you like?
  15. As my interest in preparing a variety of ethnic cuisines increases, so does my need to find ethnic grocers of specific nationalities. Although we live in a melting pot and all of our communities are extremely diverse, some are slightly less diverse than others. And that, imo, makes for some great food. Experience has shown me that if I'm looking for, say, a good Mexican grocer, finding a community with a substantial Mexican population is a good place to look. Although I have lived in New Jersey for most of my life, my knowledge of areas beyond 20 miles from my home is fairly minimal. As I'm aware of ethnic enclaves in my own area, I'm hoping that someone from another area can enlighten me to enclaves in their vicinity. If there are specific ethnic grocers that you love, please share them, although at the moment I'm primarily interested in learning about communities and/or subcommunities. From my travels within the state, these towns appear to have substantial populations of a specific nationality of people: Dover - Mexican Parsipany - Chinese and Indian North Bergen - Cuban Fort Lee - Korean Anything you can add to this list would be greatly appreciated. I have no doubt that whatever nationalities/areas you bring to my attention, they will become my eventual destination. At the moment, I'm on a huge Thai/Middle Eastern kick. Does Northern New Jersey have any predominantly Thai communities? Middle Eastern (Egyptian)?
  16. Cool! :) I did a global search with the word "smoking" and got 2500 hits. Is there any chance you can direct me to the thread of which you speak? Speaking of cheffing... isn't there a salve you can get for that? ;)
  17. Boaziko, thank you for the recipe. I'm curious about the length of time you marinate the meat. Your directions say to let the meat rest for at least 2 hours in the fridge. Is there a maximum time you would leave it in the fridge for?
  18. My favorite Egyptian restaurant when I was living in NYC had four great items, tahini dressing, hummous, babaganoush and chicken kebabs. Over the years I've managed to successfully replicate everything but the kebabs. I'm just about do a web search looking for recipes, but before I do, I was wondering if anyone had a really good authentic chicken kebab recipe of their own that they'd be willing to share. If my taste bud memory serves me correctly, there was definitely lemon juice in the marinade and possibly some oregano.
  19. I highly recommend Penzeys and not just for arrowroot.
  20. Since this is my first post, I might as well jump in feet first with what may not be a popular reply. A chain smoking chef is about as competent as a blind airline pilot.
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