Shel_B

But I needn't have only one pot ... being "hard pressed" to tell the difference between the results of two pots suggests to me that a difference can be discerned. Is that what you are saying? My position is that I want to use the best possible choice for a given dish, and if using a smaller pot for one of my favorite and frequently cooked dishes will give the better result, then I'd rather use the smaller pot. Unfortunately, I don't know if the smaller pot will give a better result ... I only suspect that it might.

Christopher Ranch has been buying and reselling Chinese garlic in order to remain competitive. While I do not know for sure just what garlic products Christopher Ranch sells that are Chinese in origin, it's quite possible that the peeled garlic is Chinese product if only because the peeled garlic cannot be easily identified as Chinese or California grown. Also, as noted in other posts, the quality of the peeled garlic seems to be inferior to the whole cloves, and it is acknowledged that Chinese garlic tends to be milder and less flavorful. Bill Christopher is candid about what he sells, so if you were to ask him specifically which garlic products that he sells are Chinese in origin, I'm sure he'll tell you. I've stopped buying Christopher Ranch garlic and am only purchasing whole cloves from the local farmers' market here in Berkeley.

Obviously? No, I don't think so. There may be many other reasons why infections are spread in hospitals.

There is a poached chicken dish I like to make, and a 6-quart stock pot is the perfect size for the bird and the vegetables. I'm about to buy a new pot, and want to get a 6-quart size to perfectly accomodate the ingredients in this recipe. A couple of friends suggest that I should get a larger pot - 8-quarts, for example - and just put less liquid in it it when cooking the smaller amount of ingredients. To me, it just seems like a better plan to use a pot that's perfectly sized, and that wom't have excessive liquid or a lot of unused space. What are your thoughts? A perfectly sized pot or one that's larger but less filled with ingredients? What are the pros and cons of these options?

I like the tea selections - quite a wide range in a broad price catagory, the free sampling, the great conversations around the tea bar, the wonderful staff and owners, the great decoration of the place ... the personal attention that is given to the customers. I'd been going there since the place opened, although since the move to FourthStreet I don't get there very often. For me, the place is a haven - it has a very warm, close, personal feel to it.

My current roasting pan is about 30-years old, and it is an inexpensive stainless steel pan with a flimsy wire rack to hold items above the floor of the pan. I hadn't roasted very often, so this pan, which is but a step or two up from the disposable aluminum pans so many people buy for their Thanksgiving turkey, hasn't been much of an issue. However, I now want a better pan as there are plans to try a few roasts over time, and I want one that can accomodated some meat bones and vegetables to roast for making stock as well. Unfortunately, I don't know squat about what to look for ... a little help would be appreciated. What size would be good for the occassional small roast (4-6 people), a nice pile of bones and veges for stock, maybe making roast potatoes or roasted vegetables? Material? I don't want a non-stick surface, but I wouldn't mind one that's easy to clean and maintain. How deep should the pan be? What type of rack is best? Is there a "best" type of rack? My primary concern is performance, followed closely by durability and a reasonable cost. Heck, I don't even know what a reasonable cost should be $100.00? Thanks for any help.

I like Téance in Berkeley quite a lot.

Nothing fancy - fried up three different pancettas to compare cures, taste, and quality, and enjoyed a small piece of Semifreddi seeded sourdough baguette as a palate cleasnser.

Since posting my request, I've been poking around and checked a number of sites and also read a few posts on the subject by some chefs who have worked extensively with carbon steel pans. There's a consensus that using salt is the way to go. I've yet to read of a downside to using salt. The manufacturer suggest using salt. Still don't know why the salt is recommended. An ex-Bay Area chef who uses the pans extensively suggested that the salt isn't needed, but others in the same situation swear that the salt helps. In any case, reading all the comments jogged my memory. I used the technique noted in my post and the pan works great. There are some interesting variations, but all of them are basically the same technique. One - from the manufacturer - suggested adding some potato peels tho the salt/oil mix. Seasoning Techniques for Black (Carbon) Steel Skillet

Hi Gang, I just ordered another carbon steel skillet. However, I forgot the method for seasoning this puppy for the first time. I think it goes something like this - from some notes I have: Wash pan well with hot, soapy water, dry it thoroughly. Cover the bottom of the pan with coarse salt, and cover that with a generous layer of vegetable oil (maybe peanut oil, or what? I used safflower last time). Let pan sit at room temp for 12 hours, then heat it over moderately low or maybe medium heat until the oil is very hot and just starts to smoke. At that point discard the oil and wipe the pan dry with a strong paper towel or perhaps an absorbant and lint-free cloth towel. Does that sound about right?

Hi, There's an item at https://www.ablekitchen.com/ that I'd like to get, however, I've not had any dealings or experience with them and couldn't find them on http://www.resellerratings.com/ Has anyone dealt with these folks? What were your experiences like? Thanks

Didn't find a Zyliss at the local stores that I check, but I did find a Cuisinart that had a crank like my old Copco, and unless something better comes along, I may end up with that. Thanks for all the suggestions!

That's good advice. Tks!

Thanks, Temple ... this is a good start. I'll see if some of my regular markets are carrying the product.

Recently an acquaintance suggested using Macadamia nut oil in cooking and salad dressings. I've not done so yet, but have been reading about the oil, it's benefits, pros and cons ... from what I can tell, not having tried it - still need a good local source - it may be a nice oil to use in mayonnaise. Has anyone used the oil, either in mayo, in cooking, or on salads? Comments? Any recommended brands or sources? FWIW, I prefer organic and generally avoid anything in plastic containers.

Matfer Bourgeat - Click to see it - less expensive than a half way decent non-stick pan, too ... It's heavy, but every time I make some eggs, I get so much pleasure - lots of great butter (sometimes French, sometimes local, always outstanding quality), wonderfully fresh eggs from locally raised, pasteured chickens, and the subtle joy of knowing that (for me) this is what eggs are all about. It's always a joy to have something that works to your satisfaction, giving great reults and great pleasure. I bet every time you flip the switch to "on" you get a little jolt of joy. It does, it does, it does ... I am transported back to the French countryside in the early 20th century ...

Well, that's what I did ... just need some more panache. I love buttery eggs, so since I make the eggs with lots of butter, there doesn't seem to be much purpose to a non-stick pan.

I've been using the Orange-X for a number of years - maybe 10? In fact, I have two of them. The best damned citrus juicer I've ever used. I tried several, including the Metrokane, a Williams-Sonoma model, plus electric juicers. If you can get one of the Orange-X models you'll be in juice for the rest of your life. Built like a tank, simple, strong, well-designed, and produces great tasting juice.

Thanks so much. Lots of good information there. With all the great suggestions and recipes I found here and in some other venues, the final result will be killer, I'm sure. In a way I'm glad I didn't just grab one of the recipes I had and go at it. What I'll end up with will be far superior.

That makes sense. Thanks so much for the suggestion. I'll try it when I make the next batch - probably with the cumin mentioned earlier.

Slapping head! Why didn't I think of that? Got plenty in the cupboard. Next batch. Thanks!

I love garlic, and eat it almost every day. Lately I've been lightly frying large cloves in EVOO until they get a light brown crust, setting them aside to drain a bit, and then munching on the fried cloves much like candy. It helps that one of the local markets has tons of garlic with large cloves. Now I'm thinking of flavoring the garlic. I tried adding some fennel seeds to the frying oil, and also some corriander seeds, but neither imparted much flavor to the garlic. What spices or herbs might be added to the oil that won't burn and which may impart some flavor, even if subtle, to the cloves? Oh, I sprinkled some cloves with a little cayenne - eh! not so great.

Thanks, Dejah ...

Great. Short ribs make good braising material. I've enjoyed John Besh's Short Ribs. Maybe you'll enjoy them as well.

Yes, I've been looking at some recipes and techniques for making a carbonade. There was a show on America's Test Kitchen where they made a version. Thanks!