scubadoo97

This was asked a while back. It is an ever evolving list but just off the top of my head I don't buy fast food like McDs or other drive in fast foods No frozen dinners or other prepared foods Pre roasted coffee pasta sauce salad dressing hummus or any dip I'll think of more later

Thought I would throw this in to this discussion. I have a Vikiing 42" Wall Hood that I just had serviced. After less than a year it started making a terrible rattling noise. Turns out that the damper just above the blower had become stuck. One side stayed up and open and the other side was stuck down which is what was rattling. The reason was food grease had gummed up the hinge between the two damper flaps. Now I don't do a lot of frying inside and I have done a steaks, chicken, fish and hamburgers that can give off some grease when cooking but clean my baffles every week or right after cooking where there is significant oil splatter. You have to completely remove the blower to get to the damper. No easy task. Seems like there should be a better system in place where there is know to be grease production. Anyone else had this problem with a pro style hood? The service tech said it was real common with all brands. Hard to believe.

Exactly the kind of info I needed. Thanks, Pam! Another question popped in my brain since my last post...I'm worried that I only have two good-sized frying pans. Before I go buy at least one more, I thought, "Hey--why can't I use my smaller stock pot? The oil won't splatter outside of the pan..." Any reason I shouldn't? Forgive me, but since I neeeeeeeeeever fry anything, I guess I'm questioning my normally good cooking skills! ← Latkes are usually shallow fried. It would be hard to flip them in a stock pot. I have 15 people coming for dinner tonight. I did my latke making last night and tried a few methods. I did 10# of potatoes and started with the box grater but then went to the processor. I really like the texture from the box grater but just had too much to do and too many to make. I am definitely in the camp that likes some egg and matzoh meal in mine. The potato and onion ones were too much like hash browns. Even the ones that only had a little egg were just not what I think of for latkes. I like mine exactly like Jasons. Those look great. I took the cooking outside and employed an electric fry pan that just couldn't keep up so pulled out the turkey fryer and put a large skillet on the burner. No problem bringing the oil back up to heat with this burner Happy Chanukah to all.

Reminds me of kibbeh ades. Kibbeh made with red lentils instead of meat. Love the blog, the pictures and the video are great.

I have the copper bottom stainless steel set and have not had any real problems except that with the disc bottoms the sides get much hotter than the bottoms which results in spatter that burns around the sides and is difficult to clean. Is this something that is inherent in most pans with disc bottoms compared to triply and all clad products? I've found the copper discolors some but if you put some elbow grease into it with barkeepers friend it cleans up well and returns to it's shinny copper finish.

I do it all the time and no one has gotten sick yet. I never seem to be able to plan way ahead to thaw foods in the frige. Seems to take days. One of the great things about my new granite counter tops is how fast they thaw frozen foods. Steak, chicken, fish all thaw very fast on the granite counter.

I'm also curious about this. I just bought 4 turkey thighs and have them brining now. I would like to try to fry them and wanted to know how long per pound to fry and is that total pounds or pounds per piece.

Timely post. I have been using my KA grinder attachment for many years but wanted something that could do a better job. I often like to grind my meat partially frozen and I have noticed a strain on the KA motor and a touch of black oil that began to leak out of and into my meat. Friday a Tasin TS 108 Tasin grinder was delivered. My brother and I researched them and he got two off ebay for a very good price. Just a little more than the Northern Idustrial. Looks like the same grinder as the one Andiesenjie posted but the motor is listed as 1200W. I think Tasin must make these under different names. Spent part of yesterday grinding meat. The cutting plates are heavy duty and the hopper tray is very large so I can load it up. I would love to learn sausage making and have read many of the post here for starters. We just had hamburgers for dinner this evening. Fantastic!

always amazed at the abilities of fellow egullet members. Kudos on such a fine looking tandoor and I can't wait to see pictures of the food that comes out of it.

I have some red jasmine rice I treat the same way. Cook just like brown rice.

Chad's article on Egullet is excellent Here are two forums that will give you a lot of information as well. knife forum Blade forum

To my knowlege you will always get a drop in BTUs with propane

This is my set up. I don't have a range but I did look into several brands of range tops and vents. I ended up with the Viking range top and hood. I was dead set against Viking from things read on gardenweb. I ruled Thermador out because their simmer uses and on/off method that results in a click sound every minute. The Wolf had different outputs on different burner and I wanted them to all be the same so I didn't have to worry about what goes where. I had an electric range before and love the gas. I had to go with LP gas. I truly think my electric burners were hotter. If I had it to do over again I'd look at the Blue Star which is hotter. 15,000 BTUs/burner just aren't hot enough. Example; When I have a large pot of water boiling and add vegetables it takes too long to get back to a boil. That didn't happen on my old electric burner. All the burners on the Viking can go from Hi to Simmer with continuous adjustment. I wish it was easier to get a very low simmer. You have to barely tap the knob to try to get it to that just barley on level. I picked a hood that was wider and deeper than the range top to allow better capture of smoke. Edited to add-If I had it to do over again I would also go with an external or remote blower for the hood. Too much noise when the hood kicked up.

How's this for multi tasking A stir crazy popcorn maker with a ring form pan topped with a turbo convection oven. The unit with the mesh basket is a fan used in blue prints This is my home coffee roaster and cooling station.

Like the show but only wish there was less goofy shtick and more real food/science/recipe info. I guess that wouldn't be classified as entertainment.

I also find it fun and challenging to reincarnate a meal with leftovers. I don't like eating the same meal over again but turning it into a new dish makes it interesting.

Well $600/mo is about $20 per day for food. $10 per day per person per day is not too bad for breakfast, lunch and dinner. Eat one lunch out and you spend more than that on average. The price of a sandwich has gone up these days. Regardless, if you still need to cut corners start with the simple things. Watch for sales, use coupons, eat cheaper cuts of meat and chicken (leg quarters seem to be the cheapest in all of the stores around me), eat more beans, eggs and rice. I love "peasant food" dishes. Don't buy processed or prepared foods. Eat more leftovers. Turn leftovers into new dishes...........Hope this helps

To paraphrase a quote from Bourdain. I don't see my body as a temple. I like to think of it as an amusement ride and enjoy the ride.

Thanks for the blog yunnermeier. Nice kitchen. I have a question about the unit to the right of the wall oven. It looks like an autoclave. What is it? I also like the beer tap next to the espresso machine. Nice. Look forward to more of your blog.

The only two chefs that I can think of at the moment would be Julia Child and Mario Batali. Julia because she appeared to be such a warm good person, who you would love to get to know and Mario because he also seems to be a very good hearted guy and would be a lot of fun to have in your kitchen.

reddish sounds bad. I find that blue veined cheeses seem to get stronger after storage and I often find that as it ages I get a stronger taste similar to the rind of brie. I don't find this pleasant and so by this time I toss it. Just a little to "stinky" for me at this stage.

Yeah, I was wondering if they were fried or baked. Assume they would fall apart in broth unless they were first cooked to harden them up a bit. A bit of research reveals that Kubbat Halab mentioned by Shaya is indeed made with a rice shell and filled with meat. Kibbeh can be very diverse and unique to a region or even a religion it seems. The larger fried kibbeh that we make has a shell made from bulgur and flour and stuffed with meat. I only see this made by Mizrahi Jews as far as I can tell. May be the company cafeteria can give you some detail or maybe a recipe for these kebbeh

I think that should go under a new topic. I think the vast majority who have done any remodeling or building have horror stories.

Michelle, how were they cooked?

Claudia Roden has mentioned them in her book, The Book of Jewish foods. From a Syrian/Jewish heritage I know these as kibbeh hamda. These are made with cream of rice or ground rice and very lean meat for the shell. The insides is a little meatball made with a more fatty meat mixed with celery leaves and spices. This kibbeh is often cooked in a sour sauce called hamud. They can also be baked along side a roast chicken or pot roast. I have asked my Arab friends about these kibbeh and they no idea what I'm talking about. I think Claudia mentions that they are a Jewish/Arab dish from Iraq.