KennethT
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Posts posted by KennethT
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2 hours ago, Anna N said:
Long before induction arrived on the domestic market I had a kitchen with an electric coil cooktop and a countertop Braun convection oven. For some people giving up all that real estate to accommodate a huge box makes no sense. It might earn its keep twice a year — at Christmas and Thanksgiving.
It’s a matter of the best use of kitchen real estate for each individual cook.
Some of us have confessed that the standard oven beneath a cooktop is a storage spot for little used pots and pans! A purpose-built unit makes more sense.
Exactly. In our new apartment that we're renovating from the ground up and designing the kitchen, we decided not to get a built in oven or range. It's only 2 of us, and the most number of people we'd have over would be like 2 people, so we'll never need more oven than our countertop CSO can handle. Plus, there's a nice deep corner that it will fit in that couldn't be used for much else. Instead of a normal oven, we put extra cabinet space.
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33 minutes ago, weinoo said:
Maybe they got packed? Was it called Shabu Shabu?
Unfortunately no - we haven't started packing the kitchen yet... they're just gone. I don't think the place was called Shabu Shabu - but they also had that on the menu.
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19 minutes ago, weinoo said:
@KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?
This is killing me. I've been thinking about this ever since I posted this and I still can't remember the place's name. Sad because we used to go there maybe once a month - they had a really good sake list also. It was maybe 15 years ago. I just spent the last few minutes googling and I still couldn't find it. One year around New Years they gave us a couple sets of nice chopsticks as a gift as we were leaving - we'd been using them at home up until pretty recently when they somehow got lost.
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Just now, jimb0 said:
induction is so good. i can’t imagine wanting to go back to gas.
In about a month, I'm moving and will be transitioning from gas to induction (the apt building has no gas service). What pans do you use that give you the performance you like? I can't use most of my current pans (15 year old All Clad LTD).
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1 hour ago, Duvel said:
I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...
It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more
marbled (and cheaper) beef neck.
The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...
The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...
Veggies & tofu ...
Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.
I love sukiyaki but havent had it for years. There used to be a branch of a chain from Japan that specialized in it in my neighborhood but they closed several years ago. Haven't had it since....
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6 hours ago, FeChef said:
I am planning on buying a Induction range, Not sure why anyone would just want a cooktop.
This Frigidaire Induction Air Fryer Range is what i am planning to buy when i remodel my kitchen next month.
Personally, in a kitchen with very little real estate, I like the flexibility of being able to do something else in that space if needed if I'm not using the cooktops.
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On 2/25/2021 at 10:14 AM, Anna N said:
But I am pretty certain during the massive immigrant influx into New York City at the end of the 19th and beginning of the 20th century, Italians adapted. Just as they adapted and adopted tomatoes in the 15th or 16th century. Try to imagine Italian cuisine without tomatoes.
I agree with this, but I would put in one caveat - the early immigrants into NYC at the end of the 19th century were predominantly from southern Italy where tomatoes are abundant so this has skewed our traditional notion of Italian food. But much of northern/central Italian food has very little tomato product in it so nowadays, as travel and expanded immigration have opened the rest of the world to us, many in NYC no longer consider tomato products as essential in Italian cooking.
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Bumping this old thread - has anyone used this competitor to Edge Pro?
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51 minutes ago, dcarch said:
Welcome to the Forum!
You will get many tips.
Here is mine:
Get a sheet of cheap silicone bake mat, cut to size and put on top of the cooking area and cook right on top of it. You will need a lot less cleaning of your cooker.
dcarch
I like this idea but I wonder how it will impact cooking - like shaking a pan, sauteing etc... those silicone mats are pretty grippy
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1 hour ago, Eatmywords said:
Don't be too jealous, it's over 10yrs now. Everyone should get there once in their life.
I agree - I've been there on 3 different trips and the 4th (to the Delta area) was originally planned to be during this past December... It's one of my favorite countries to visit... oh well...
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16 minutes ago, Eatmywords said:
We spent a month in Vietnam so I totally hear you. 👍
🤩🤩🤩 Wow!!! Now I'm totally jealous!
QuoteWe would've included more typical ingreds if I wasn't so lazy to go to the store (had lemon, no lime, had cilantro, no mint or other herbs, fresh chilies, etc)
That's why I grow my own... once we move, I'll get started growing a chilli plant....
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11 minutes ago, Eatmywords said:
We took a crack at Vietnamese
springsummer rolls. The wrappers were sticky and not the easiest to handle but we got the hang - shrimp, rice noodles, romaine carrot, cilantro w Nuoc cham sweet fish sc (as opposed to the typical peanut sc) - fish sc, rice vinegar, garlic, sweet chili sc, lemon juice, water, sugar, carrot. The roll is a bit bland on it's own. The sweet and savory of the sc really makes it work.
Viet influenced Turmeric thighs. Marinated a few hrs with turmeric, garlic, cilantro, ginger, 5 spice, lemon juice, sugar, fish sauce, peanut oil and cooked on a cast iron grill pan. Seriously good and tender.
Almond cookies w a dark drizzle. As good as they looked.
@shainI think we have the same countertops - caesarstone pebble?
Might I suggest a few things about the summer rolls? While it varies from region to region in Vietnam, I really like a classic Southern style lime juice, raw garlic, fish sauce, sugar, black pepper, chilli dipping sauce. Some places in Central vietnam would make a dipping sauce basically of raw garlic and fish sauce. Others were just fish sauce and black pepper. I also like to add some vermicelli rice noodles to the summer rolls (which is quite common) and also a bunch of herbs. In Saigon, the best summer rolls I had had a whole bunch of herbs tucked in there... thai basil, rau ram (aka laksa leaf), garlic chives, sawtooth coriander, mint...
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I can't stand gefilte fish... My mother doesn't like it either, but my father would go to town on them, even the ones out of the glass jar. Doesn't really make me an outcast though...
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1 hour ago, Pam R said:
Anybody make any hamantaschen in the last 10-11 years? 😁
This year I made:
Prune, apricot and poppy seed in vanilla dough
Raspberry almond frangipane
Raspberry cheesecake in graham wafer crust
S'mores (just used some chocolate chunks and marshmallow fluff in graham crust)
Wow! I never liked the hamantaschen in Hebrew school (store bought) but yours look great!
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The unfried ones are summer rolls - because in summer it's too hot to fry. Spring rolls are the fried ones. In NYC, egg rolls are much bigger than spring rolls in general but the filling of spring rolls varies depending if you get it in a Chinese Viet or Thai restaurant.
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I saw the first 2 episodes also, they were ok, but they both made me long for Bourdain.
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1 hour ago, weinoo said:
Reading a lot of Olney lately. Beard, Child, Pepin too.
Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious.
Also good stir fried.
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2 minutes ago, Shelby said:
And I bought fennel. Dunno what I'm going to do with it...never bought it before, but I'm looking forward to a new ingredient.
Shave it on a mandoline and make a salad with olive oil, salt, citrus (it's awesome with oranges and some segments) and some thin sliced red onion or shallot.
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We had pizza delivered to go with some basil...
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Here's the latest family photo...
Lots of stuff lurking in with the gigantic lemongrass... There's the curry plant on the left of it and the kaffir lime tree on the right against the wall. This is just after an extreme haircut of the mint and replanting the laksa (rau ram).
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19 minutes ago, dcarch said:
My DIY high power LED system has been very rewarding during this pandemic and bad weather season. I can't keep up with the output. Have not had the need to go out to shop for veggies much.
dcarch
The photos are a bit chopped up - would it be too much trouble to ask for a photo of the tomato plant? How are you trellising it? What variety is it? Is it a dwarf?
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I'm with @btbyrd. I like the Maille brand - probably the best I've been able to get in the US - probably because I like the vinegar they use. If I wanted it spicier, I'd probably add a touch more mustard powder and see what happens...
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@pattiWhat are the green flakes that look like oregano? Is it part of the Creole seasoning?
Dinner 2021
in Cooking
Posted
what did you use for bread?