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CKatCook

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Posts posted by CKatCook

    Cleaning and Care of Ceramic/Smooth-top Cooktops

    in Kitchen Consumer

    Posted

    I was very happy to have stubbled on to this thread! I just bought a ceramic cooktop range and was wondering how to properly clean it. I may have to hunt down some of that Cooktop Magic.

    What type of pans should be used? I have an old t-fal stock pot that is still good, but my cooktop is black and I noticed places where the top itself has gotten little white dots from where the pan was sitting. I am thinking the bottom of the pan scratched the surface when I moved the pan while cooking. The dots do not clean off and this a new from the store range and I don't want to ruin it with my pans.....should I ditch the pan?

    Thanks!

    Convection Ovens

    in Kitchen Consumer

    Posted

    Help!!

    I bought a new range this week and it has settings for both a convection and regular oven. I have never used a convection oven, but it came with the range so I figured, "what the heck". My question is this what is the difference between a convection oven v.s a regular oven? Just cooking times?

    Thanks!

    PMS: Tell it Like It Is. Your cravings, Babe (Part 2)

    in Food Traditions & Culture

    Posted

    This month I was blessed with chocolate bacon bars!  PMS will never be the same.

    tell us of this wonderful thing, ckat.....

    I apologize for not seeing this...I really sometimes just come in here hit the reply...

    my bad...I am sorry...

    I got them while at the central market in Austin, TX. They are made by Vosage and amazing! creamy, a little salty, chocolately with an undertone of bacon. There is even chunks of bacon. I believe you can order them online if you are not in the New York area which is where there main store is located. I wish I had some more..

    Favorite/Least Favorite Food "Celebrities"

    in Food Media & Arts

    Posted

    Absolute Favs ~

    Mario Batali

    Gordon Ramsey

    Marimoto (I can't spell his name but his food is slammin')

    Alton Brown

    Jamie Oliver - love his show, the food is so fresh and just looks good, his recipes are good too...

    Ones I can live without

    Sandra Lee (she can open boxes, should work in a warehouse, can't cook)

    Rachel Ray

    Paula Dean

    Neelys

    Cooking is Sexy if you are a Guy

    in Food Traditions & Culture

    Posted

    I find this discussion pretty interesting. For one thing I grew up with a die hard, burn your bra feminist mother who never stepped a foot in the kitchen. I grew up cooking because she never did.

    Now that I am "all grown up" as they say, I cook because I love it. I build furniture, lift weights, weld and can whip up a cake or great steak dinner in no time. And I am proud of that fact. The whole feminist movement was about choices And I think the generation of women coming up is still grappling with what to do with the choices given. I am so very grateful for all the women that struggled before me so I can have those choices.

    With that being said, there is nothing sexier than a man that can cook. NOTHING. I was watching that show "the next food network star" and Bobby Flay was saying at the judge's table, "I don't understand that thing with food and romance". I turned to my husband and said, "theres someone without imagination, I don't understand how anyone can't". There is a deph and sensuality (sp?) to cooking and eating. The act of feeding someone, and when the feeding is the good stuff. THAT is hot.

    High food prices driving people to cook?

    in Food Traditions & Culture

    Posted

    For some strange reason around where I live produce is expensive. The boxes and can foods are cheaper. I think people on the lower side of the econmic scale can't cook because for so long what you could afford came in a box or can. Case in point, box macaroni and cheese, kraft, around here is 69 cents. To make homemade macaroni and cheese is so much more expensive, even if you went with the cheapest of cheese. You couple that with time constraints and that is a bad mix.

    Alot of people around here are cutting back. Alot of people that I talk to are having to make choices between paying to get to work and what they pay for the food budget. They eat what they can afford.

    My hubby and I are not feeling the pinch, but I am sure if this trend continues we will be. We can easily spend 120 a week on groceries. Mostly because we don't eat processed food. Which is the cheaper option around here (processed food that is). Our bill used to be around 80-90 a week at the grocery store. It is almost crazy what you can pay for fresh food. A friend of mine paid 2 bucks for one tomato the other day! We are moving into a house so I can grow more...

    A wine with chili cheese fries

    in Wine

    Posted

    Since lately I have been getting into wines more, my husband and I are going to a movie theater that have a baloney with a dinner service. Not anything fancy, mind you, just burgers and such. I was looking at the menu and the chilli cheese fries are way too tempting. This movie theater also has a wine selection. I am convinced that wine can pair with anything.

    My question is this and because I thought it would be a fun question...what wine should I have with the chilli cheese fries?

    Thanks!

    Fast, Non-Salad Vegetarian Options

    in Cooking

    Posted

    Vegetarian Parmesan Tofu Sandwiches...

    take very firm tofu, cut in appropriate size for whatever bread you are using, coat in flour, then egg, then well seasoned panko crumbs that have parmesan added. Fry in olive oil til brown and crispy. Serve on great buns with whatever condiments..fries, cole slaw,

    pick up a great desert, coffee or wine..presto done

    it was my old standby when I was vegetarian...

    sourcing albarino

    in Wine

    Posted

    Thank you very much for your thoughtful replies, there is one store a ways a way from me I hope to get to soon. For right now I am savering my one bottle.

    (I now know, buy the case.....)

    sourcing albarino

    in Wine

    Posted

    I was in a tapas bar in Austin, Texas and on the advice of the waitress there I had a wonderful spanish wine for the first time called Albarino. The problem is now that I am back in Oklahoma, I can't find any! I bought a bottle in Austin and now I am wishing I bought a case to bring back. Does anyone know where I could possibly get some? Even if it's on the web?

    Thanks!

    Tea-But how does it taste?

    in Coffee & Tea

    Posted

    CKatCook-Just curious :What is the berry in plumberry (which berry)?

    nakji-Is cold sencha common in Japan?

    Hest88-Do you have a favorit Pu'er?

    gfron1-Thanks for sharing your tasting notes,got any more?And, I agree with your views on aged pu'er.Also, do you happen to know the grade of the Dragon Well you had? Dragon Well is one of my favorits too.

    jpr54_Thanks for your input. I always look forward to your responses.

    All-Thanks sooooooooo much! Your responses are exactly what I am looking for.I would like to see a lot more conversations about the taste of tea. After all, tea is food. :biggrin:

    It almost has a blackberry hint to it. It comes loose in the can and if you brew EXACTLY as it is listed the stuff is wonderful!

    I absolutely love tea...

    [The Asian Market] Asian Rices

    in Kitchen Consumer

    Posted

    I buy rice in 25 pound bags. I love rice and eat it almost daily. What I cannot seem to find, and what a friend of mine's mother likes is Korean green rice. She called it that and said it was the best rice in the world. I have never tried it, cannot find any in stores at all. If anyone knows anything that would be great.

    I quit trying to make rice on stove tops after I bought a rice cooker. The trick is the ratio of rice to water, about 1 c. rice for 1 1/2 c. water for jasmine rice. It comes out perfect everytime.

    Tea-But how does it taste?

    in Coffee & Tea

    Posted

    My current favorite (and I have many) is Rishi's plumberry white. Its fruity and light. I also like this Vanilla Roobos that I have. It is light as well, hints of vanilla just well done tea.

    I have not grown up enough for pu-er, my hats off to you!

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