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Everything posted by Dave the Cook
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During his tenure -- first as a host, then manager, then forums director -- Chris has contributed to the Society in more ways than I can count. So it's with regret, yes, but mostly with enormous thanks, that I announce his retirement from active duty. Don't be a stranger, Chris.
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Awesome. Let us know how they work for your purposes.
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It's probably worth pointing out for strategic shopping purposes that TJ Maxx and Home Goods are owned by the same company. Here in Atlanta, there are a couple of stores that sport both names.
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I rarely use non-stick either, but occasionally when teaching a class, we have to make do. When that's happened, I've been favorably impressed with the B008VFM1FS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008VFM1FS&linkCode=as2&tag=egulletcom-20">Zwilling Thermolon pans. Not Teflon, but non-stick nevertheless, and nice and heavy, with excellent (for my hands) handles.
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Assuming he wants to learn how to cook, it's helpful to know how he thinks. We teach a three-day course in kitchen basics, and almost the first thing we do is go around the room and take stock of the various attitudes among the students. In addition to skill level, we want to know: are they scientifically inclined or more intuitive? Are they afraid of failure; afraid of sharp, hot things; afraid of even touching raw food? Figuring these things out lets us skew our presentation appropriately. If you can find these things out, we may be able to offer specific help.
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Can there be such a thing as an "oil-less turkey fryer"?
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I feel dense. Why is this called a "fryer"? Just a marketing ploy (asked the former marketing guy)?
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Nice shout-out to Dan's site, too. Gonna try a Laird's Bonded Old Fashioned in a few minutes. ETA: x-posted with FrgoPrincesse. Still, thanks, Rafa.
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Recently, I was talking to someone who has a minority financial interest in a couple of liquor stores. Before I really thought about what I was saying, I blurted out that I didn't make a habit of patronizing them because they weren't "serious about cocktails," and there were sufficient outlets for generic stuff closer to home. She asked what I meant, which of course immediately tied my tongue. Graciously, she said that if I passed along any suggestions, she'd make sure that they got to the right people. So now I had to think about it. And then I realized that I didn't, because eG Forums. When you walk into an unfamiliar liquor store, what do you look for? What tells you that it might be a place worth checking out on a regular basis? Or think about it along the lines of the Ten-Bottle Bar: give me a minimal list of items that qualify a liquor store as worthy of regular patronage.
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Looking for refrigerator with an ice maker that makes clear ice
Dave the Cook replied to a topic in Kitchen Consumer
If clarity is your primary criteria for quality ice, the Viking -- and similar machines by Scottsman, KitchenAid, Whirlpool and Sub-Zero, as well as probably several others -- will do the trick. The problem is they make ice that is in all other respects, crappy. It's small, warm (for ice) and wet. The TL/DR on that topic is that making good clear ice cubes at home is very difficult, and the best results don't come from machines. -
Seems like you could rig a collapsible steamer basket as well.
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It doesn't have to be those fancy balls does it? Regular ping pong balls work fine? Indeed they do. ETA: this, from Nathan himself:
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A layer of ping-pong balls.
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New Sainsaire $199 Sous Vide circulator on Kickstarter
Dave the Cook replied to a topic in Kitchen Consumer
Kenji over at Serious Eats got his hands on a Sansaire. He really likes it, -
There's a similar piece on Slate by L.V. Anderson, who for once has done her homework. She provides a list of authors who tell you to wash: Martha StewartMark BittmanJames BeardAlton BrownMarion CunninghamMarcella HazenSheila LukinsHarold McGeeMichael RuhlmanMarcus Samuelsson)Irma Rombauer, Marion Rombauer Becker, and Ethan Becker
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All-Clad is fine cookware if you like the handles -- they seem to be a love-it-or-hate-it design choice. However, you can get better pots and pans for the same money, or stuff that's just as good for less.
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And why would you? Is there a finishing step that requires the grill?
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All-Clad branded pots and pans are made in the US; lids and other stamped pieces like steamer inserts and tools are sometimes outsourced. As for it weighing less than Falk, it also weighs less than Mauviel and some Demeyere. That would be because copper is denser than either steel or aluminum.
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I've got a set of Calphalon non-stick (the predecessor to the set rotuts linked to above) that's seven or eight years old. They've gotten at least weekly use, and they've never been washed outside of a dishwasher. They're still in fine shape, except for a bit of chalkiness on the exterior (which concerns me not in the least). You let non-stick cookware cool before washing because it's usually made of un-clad aluminum, and thus prone to warping from rapid temperature changes. PTFE (aka Teflon) as employed these days is extremely durable. If you learned how to treat it back in the 60s and 70s, your training is out of date.
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Do you know why they recommend hand-washing them? Dishwasher detergents can wreak havoc on the anodized aluminum. If you don't care about the appearance of the exterior (or, probably, the warranty), the dishwasher is fine.
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Are we talking upper (counter-level) corners, or lower (sink-bottom) corners?
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Tri-ply fry pan for induction and oven: your thoughts?
Dave the Cook replied to a topic in Kitchen Consumer
Well, like you say, $50 isn't close to outrageous for a decent skillet. On the other hand, are you likely to put one in an oven hotter than 350°F? Or maybe under a broiler? -
Tri-ply fry pan for induction and oven: your thoughts?
Dave the Cook replied to a topic in Kitchen Consumer
So much for my handle theory. But I'm seeing slightly different information in the links you gave (thanks, btw): the Prima and Domus are rated to 350°F; the third (and cheapest) one shows no rating at all. -
Tri-ply fry pan for induction and oven: your thoughts?
Dave the Cook replied to a topic in Kitchen Consumer
It's difficult to find Tramontina items that aren't part of a set, so this is just a guess: the cheaper version probably has a handle made of some sort of plastic that's not rated for the higher temperature. As for seeing them in person -- no Walmarts near you? -
I, for one, am very interested in your results.