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KennethT

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Posts posted by KennethT

    Where do you store your cookware?

    in Kitchen Consumer

    Posted

    1 minute ago, FauxPas said:

     

    Will you have a similar fridge and small cabinet above? I have often wished to replace that small cabinet above the fridge with one or two open deep shelves. I am short and almost NEVER use the small cabinet that usually resides above a fridge. I don't even know what is in my current one in this house, because I pile stuff on top of the fridge and block the cabinet doors. If I had a shelf that was deep enough to hold meaningful amounts and it was open so that I could see what was up there, then I think i would use it a lot more than that crappy little inaccessible cabinet. 

    We're keeping the same fridge and were thinking about a similar small cabinet above.  I have a similar small cabinet currently above my microwave/recirculating hood.  We're also pretty short so we need a step ladder to get into it.  Right now, I only keep things that are used VERY occasionally.  I do like the doors on it though because it keeps the aerosolized grease off of the stuff inside.  We currently keep a bunch of stuff on top of our refrigerator as well - stuff like the boxes that contain zip lock bags, plastic wrap, aluminum foil, etc....  I will have to rethink this once I figure how much space we'll have - I'd hate to have to move everything every time I need to access something in the cabinet.

    • Like 1

    It's Fat Tuesday!

    in Food Traditions & Culture

    Posted

    9 minutes ago, Shelby said:

    Fat Tuesday is next week--the 25th.  Need to get my butt in gear and figure out our menu :) .  I have frozen crawfish tails...what I wouldn't give for some live ones to do a boil with.  I don't have any oysters this year.  My usual place that I order them from hasn't had any :( .  Might have to do muffuletta again.

    How 'bout some blackened catfish? Jambalaya?  I once had an amazing jambalaya at Coop's in NO that had rabbit as one of the meats... it was crazy good...  and Crystal hot sauce...

    • Like 2

    Where do you store your cookware?

    in Kitchen Consumer

    Posted

    1 hour ago, mumkin said:

    @KennethT I don’t suppose you’re able (or willing?) to mount something shallow like an Enclume utensil bar on the wall above your cooktop are you? Folks will hate on the notion of reaching over burners, and the grease that rising plumes will deposit on your hanging items, but sometimes needs must! 

    I like the idea of the utensil bar - it's basically the same function as my pot rack but against the wall and without the shelf on top... but I don't think it'll work in my situation.

     

    I found a photo of the kitchen as it stands now (prior to demolition) - the new kitchen will be similar - but we're updating the cabinets (both top and bottom) and pulling out the range, putting more cabinets in its place. Behind where the range is now is open to the living room.  The ceiling will be dropped to 7' - which will be just above the top of the cabinets.  The cooking will largely be done on 2 portable induction burners - one high powered 230V one and either a Control Freak or Paragon, which will be done in the area to the left of the dishwasher - the cabinets above replaced with shorter cabinets and a recirculating hood. Also, that corner section of wall on the left (with the outlets) will be taken out and will have space for another cabinet.

     

    20191006_132756.thumb.jpg.cf7a894044c6fdca2b868a4c0753ae2f.jpg

     

    So, unfortuantely, I don't think there'll be room for a utensil bar either....

    • Like 2

    Where do you store your cookware?

    in Kitchen Consumer

    Posted · Edited by KennethT (log)

    @mumkin I'm actually happy to get the stuff that lives on top of the pot rack (which is hard to reach) into a cabinet because they get a fine film of aerosolized oil on them due to their lack of use.  The pot rack holds 10 pans, of which I use 4-5 very regularly.  One of the pans it holds is a 14 year old giant All-Clad wok which has been probably been used less than 5 times on account that it is terrible.  I'll probably look into selling it on ebay before I move.  Depending on how much cabinet space we'll wind up having and how we'll split it between pantry and cookware, some of the cookware will either live in a closet in another room or the closet in the other room will be the pantry...   the kitchen design makes it so there really are no sides to the cabinets either - except for 1, which is part of the "hallway"...

     

    Edit: the "other room" would be the bedroom....

    Where do you store your cookware?

    in Kitchen Consumer

    Posted

    In my current small NYC kitchen, I store my cookware with a pot rack suspended from the ceiling.  While my kitchen is small, the layout allows the pot rack location to be handily available, yet out of the way so I'm not always running into it.

     

    I will be moving soon and am currently doing renovations and am running into an issue.  The layout of the new kitchen doesn't have a nook where the pot rack could go where it won't get in the way, and the ceiling height is probably too low for one anyway (7 feet).  The only place I can think of storing the pots/pans when not in use is in a cupboard where real estate is precious.  I also have no wall space from which to hang any pans....

     

    Any other ideas?  Maybe I'm missing something?  How do you store non-stick pans in a cupboard without accidentally scratching the surface from time to time?

    eG Cook-Off #84: Ginger

    in Cooking

    Posted

    2 hours ago, andiesenji said:

     

    I have a crock, in which I keep some sand and I store ginger in the sand which gets a couple of drops of water from time to time.  (It's washed "sharp" sand) The ginger may sprout after awhile but it stays fresher than way than any other.

    I also store fresh  galangal  and turmeric in the crock.

     

    That's really interesting. I'd love to know more about it.

    eG Cook-Off #84: Ginger

    in Cooking

    Posted

    I find that the flavor of ginger gets muted in the freezer.  I keep it on the shelf with the garlic/onion/shallots, etc.  How long it keeps depends on how old it was when I got it at the store!  That can vary quite a bit.  Galangal keeps a bit better in the freezer, but when defrosted it weeps liquid and is mushy - so if you were to use it, I would slice it thinly while it is still frozen so you don't lose all the juice.  It still isn't nearly as powerful as fresh though.

    • Like 3

    Group tea tasting: Fuding BaiMudan White Tea

    in Coffee & Tea

    Posted

    9 minutes ago, cdh said:

    You've hit the fruity middle steeps.  It keeps on going and going. 

     

    On the Mei Leaf front, I've never done the boil the white tea leaves at the end thing that he advocates.  I might have to try that after about infusion 15. 

    This is my first time with any aged white tea, so I am open to everything.  I'm going to save the leaves (well drained) and continue the journey next weekend.

    • Like 1

    Group tea tasting: Fuding BaiMudan White Tea

    in Coffee & Tea

    Posted · Edited by KennethT (log)

    Started tasting this yesterday, then continued today:

    20200216_171251.thumb.jpg.31c6de2180da185bec8d90d776c44cb7.jpg

    20200216_171428(1).thumb.jpg.3a8398f8128182919361b3dd26b8cefd.jpg

    6g in my 150ml yixin tea pot.  I did quite  a lot of watching of mei leaf videos (wow he is wordy!) but I thought I got a good hang of what aged white tea is all about and how to brew it.  Following his instructions, I used about 200-205F water, the first 3 infusions steeped for about 20 seconds, and then increasing the steep time by 5 seconds for each additional steeping.

     

    So far, I'm up to 8 steepings.

     

    The first few steepings were creamy with lemon zest, and quite tingly on the sides of my tongue.  As the steepings progressed for 3-6 I got a lot more forest floor - dried leaves, chanterelle mushrooms and dried twigs.  Steeping #7 turned a corner and as it cooled became intensely dried apricot.  Like I stuffed 5 soft dried apricots in my mouths and just chewed for a while. #8 still has the over-riding flavor of apricots but not as soft dried as #7 - more like a heavier dried apricot.

    • Like 2

    The Ladies Who Lunch (Part 3)

    in Food Traditions & Culture

    Posted

    During my (extremely brief) time in China and SE Asia in general, I'd agree that I never noticed any splintered bones - even though it was quite common to find a leg piece (for example) cut crosswise into 2-3 pieces.  I think my local NYC places, no matter how "authentic," have extremely blunt cleavers...

    The Ladies Who Lunch (Part 3)

    in Food Traditions & Culture

    Posted

    @Anna N I don't know about in China, but here in NYC where regional Chinese food has really become a trend in certain neighborhoods, possibly due to a huge influx of mainland Chinese students attending NYU, many times chicken on the bone sees the bones quite splintered.  I can't tell you how many times I would eat a piece of chicken have have to pick bone splinters out of my mouth.  By the way, this also happens at the Malaysian restaurant I favor, as well as a Vietnamese one and an Indian (I think they're from Bangladesh though) one near me...

    I miss the old group tea tastings

    in Coffee & Tea

    Posted

    If we're going to do this, I have a couple things I can contribute...   I have a TWG Tikuanyin Imperial that I brought back from Singapore...https://twgtea.com/teas/loose-leaf/ti-kuan-yin-imperial  This is a lightly oxidized oolong - lots of green notes.

     

    I also have a pretty heavily oxidized Tikuanyin that I get regularly at a shop in NYC - https://mcnultys.com/collections/oolong-tea/products/tikuanyin  It has lots of roasted notes - I make this gong fu style on the weekends when I have time.

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