Jump to content


participating member
  • Posts

  • Joined

Everything posted by memesuze

  1. memesuze

    tea newbie

    I think there's a difference between rinsing, especially in gong fu, and decaffinating. The former is generally only a brief rinse, as in pour in and pour out, with the latter being pour in, let set for 30 seconds, pour out. Rinsing happens with greens and oolongs, decaffinating is more often done with blacks, or oolongs. And since the rinsing is for greens and oolongs, it would NEVER be done with boiling water - 155-170 degrees for greens, and 180-195 degrees for oolongs
  2. now, 3 years into my Cadco life, I realize that I never reported back - I found the smaller Cadco on sale at my local restaurant supply, bought three quarter-sheet pans and have been blissfully roasting and baking with little muss or fuss. The only wish I have is for a turn-off-the-convection button, for more delicate items. But, it has performed to expectations and has accomplished my goals - 7 minutes to preheat, quick to cool down, efficient in its use of electricity, and not a lot of noise or smells [other than the good ones!] It will have a place of honor in any new kitchen I create.
  3. memesuze

    Beans & Grains

    for the freshest dried heirloom beans, try our eG friend: Rancho Gordo
  4. can't help you with the Silpat-specific recipe, but I recall reading a recipe for something recently that called for parchment paper which allowed the dough to cling, and warned against the slipperiness of Silpat.
  5. I try to be frugal with my use of my old Chambers gas range, my B&D toaster oven, my microwave and my Cadco commercial countertop convection oven - figuring out the appropriate cooker for the meal/meals I'm cooking. With the cost of natural gas in today's market [especially after Katrina], I'm not sure that cooking with gas is or ever will be cheaper than electricity as it once was here in Texas. And it is likely that both fuels will take more and more of our budgets as we get older. This has concerned me as I looked at the possibility of going dual fuel - trying to figure out if using an electric oven would be incrementally costlier than a gas one. All I can probably hope for is that I will be an informed and frugal consumer.
  6. so enquiring minds want to know: just how does that work....
  7. memesuze


    how many days we talkin' here?
  8. memesuze


    single serving tarts, sweet [mmm, apple, pear] or savory [sun-dried tomato and onion]
  9. memesuze

    Tomato Puree

    puree is loose and liquid-y; paste is thick, as in hummous-y or thicker
  10. yep, I often sit there for a meal, since I live alone, and when I'm standing at the stainless steel workbench I created from Metro shelving from my local AceMart restaurant supply or at the stove, folks can sit and enjoy a glass of wine and give me grief. I was fortunate to grab those two stools for $15 at a garage sale.
  11. having never used imageGullet, I didn't want to take the time to figure it all out. I've posted two pix of the above-mentioned kitchen in my Yahoo photo album entitled: Kitchen. These will give you a better idea of what I'm talking about. For some reason the dining room wall looking into the kitchen shows up sage-y, rather than the Provence Blue it and the other accent walls are, and the far pantry wall is a deep Hunter Red, rather than burnt orange, [Hook 'Em], but that's neither here nor there. kitchen album
  12. I have a galley kitchen that originally had a door to the dining room/living room at one end. After removing the door, I had a contractor cut horizontally about 42 inches above the floor into the wall on the right side of the door. He then removed the drywall above that 42-inch line, and built me a breakfast bar into which I laid tiles. The opening as you look at it from the living room or dining room is a tad less than six feet across at the top, and 32-35 inches across from 42 inches high on down. It's really opened up the whole space from whichever direction one looks. When I get home, I'll take a picture and post it. BTW, I have standard 7-foot ceilings, the main kitchen itself is probably 8x12, and the dining room isn't big either. I also lengthened the original kitchen by creating a big pantry/refrigerator room/mud room at the other end by opening up to what was once a back porch. I'd say go for it.
  13. I think what I'd want to know is what is your sense of the owner's experience, desires, needs - will you be able to level with the owner when you need to take off after you have put in your 40 hours, but there is a crisis at the bakery? those times seem to come up time after time on the blogs and pastry/bakery threads is this the owner's first time as well?
  14. memesuze

    Frozen Veggies

    the onion and pepper will get mushy once the water in the cells freezes and then thaws, breaking the cell walls. I suspect that celery would do the same - possibly of use in a stew, but not for anything else. I'd blanch the carrots briefly before freezing, but all in all I think this is not worth it. Just keep your knife sharp and whip through what's needed for the meal in no time....the more you practice your chopping, the faster it will get.
  15. yeah, and you get to go downtown to the office just like the rest of us instead of hanging out in your jammies rocking out to Bob Wills
  16. one recommendation I've noticed in rec.food.equipment over and over is to buy the extended warranty, due to so many failures in the new electronic controls all ranges have now
  17. From Alton Brown, I picked up using a tailor's measure with the sliding crosspiece for measuring depths in reductions
  18. talk to me about the broiler issue - how did you determine that the gas broilers worked better than the electric broilers you might have found on a dual-fuel range? I haven't done much hands-on research yet. I'm struggling with the dual-fuel vs gas option. I'd been considering dual-fuel simply to get a more accurate oven, and a "true" convection, but am concerned about the daily cost of using electric power to fuel an oven vs. gas. I don't know how to research the fuel usage to be able to get a comparison of the costs when looking at my gas and electric bills. I know that gas is high this year due to the Katrina mess, but typically it has a lower cost here in Texas. Can anyone point me to a method to figure out how many cubic feet of gas or kilowatts of electricity would be used for an hour of 350 or 450 degree cooking for a particular model/brand name of range? I do have a Cadco commercial countertop convection oven - but the convection never shuts off. I bought it to save me from having to crank up my gas Chambers just to do a quick oven job.
  19. I'm not Chinese, but I love my Zoji - the only thing I'm not crazy about is its large size - I was only able to find the 3L size locally when I was looking around. But it keeps water at 140 or 205 for as long as I want to keep it plugged in. I've been known to keep the same water in for a few days running, unplugging it when I'm not making tea, with no ill effect. It did take about ten or so fillings and keeping heated all day to rid it of a plastic taste to the water, but once that was taken care of, it hasn't come back. I know that it's available online - you can search for the lowest price - I just wanted mine NOW I think newer models have three temps, with a 175 mid-range. That would be even better. For your online vendors, try my favorites: SpecialTeas in Connecticut, Harney & sons in New York I think now, Capital Tea in Toronto, In PUrsuit of Tea, Rishi, TeaTrader in Calgary. Silk Road Teas in California doesn't have an online presence [there is a Silk Roads online, but it's not the one], but they're worth hunting out. David Hoffman is terrific.
  20. memesuze


    I've been known to scramble eggs at work using the microwave
  21. memesuze


    I'm not so sure that the reference was to the difference between Key/Mexican and Persian - as snowangel noted, it helps to feel that baby - same as with lemons - the rounder ones that yield to gentle pressure tend to be thinner-skinned and juicier. Both lemon and lime bins are plagued with dry, thick-skinned frauds.
  22. memesuze

    Turkey Legs

    Absolutely! Cut off the ankle knob before braising or roasting. When cooked thoroughly, the tendons revealed at the end slip out easily, leaving just the meat. ← I bought a mini-hacksaw just for this....
  23. I don't have any citations in front of me, but I'd be concerned about all that farmed salmon - what I remember reading from reputable sources raised the hair on my head
  24. memesuze

    Using Up the Apples

    Central Market [and probably HEB] has had them steadily - but I don't like paying 2.50 a pound for an apple unless it's organic - my favorite always-available eating apple is the Pink Lady EDIT: oops posted before I finished the thread....
  • Create New...