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  1. Hot Pot For Home Use

    Seriously, no advantage? Other than maybe better quality?
  2. Hot Pot For Home Use

    Thanks, Li...
  3. I'm looking to purchase a Mongolian/Chinese/etc. hot pot, so that I can do hot pot at home. There are lots of them for sale on Amazon and other sites, and just yesterday I saw one in an Asian grocery I visited in Queens. But, they seem to all be made of the same thing - really, really, thin stainless steel. So while it will work on my induction cooker, or with a butane single burner unit, I was wondering if anyone has seen or owns one that might be a little bit heavier?
  4. Kim Severson's piece in the NY Times, about Paula Wolfert's battle with dementia, is to me quite moving. I've seen it first hand (via my maternal grandmother), as many of us probably have; it's a miserable and scary disease. Paulas' books were for me, as they obviously were for many, eye openers into foreign cuisines and cultures. The recipes, while often rigorous, produced wonderful results. And the stories along the way piqued my curiosity. So the article, while bringing back some sad memories, also made me chuckle a bit, and how often can that be said about an article in the Times? I like that she's a fighter; maybe she can give us all some hope.
  5. Dishwasher Detergent

    I think this has been written about before, but I use plain white vinegar as my rinse aid, in the rinse aid dispenser. And Cascade powder as the detergent, but I use much less than the "recommended" amount. My dishes come out sparking clean, and no etching from too much detergent.
  6. It's taken a while, but I've gotten these to the point where they've become my daily nonstick frying/sauté pans, and I've relegated the purchased nonstick pans to a back shelf.
  7. When you're making chicken salad, how do you deal with the cooked chicken? Do you shred it by hand? Dice it? Cube it? Or cut it into slices?
  8. Dinner 2017 (Part 1)

    Wanting to relive a little bit of our Spanish vacation, I purchased these at one of the fish mongers up on Arthur Ave. These 4 weighed a pound... They were good, but certainly not as good as the ones we ate there. This was dinner the night before: Strozzapreti fagioli. Served with a side of sautéed Tuscan kale.
  9. I enjoy baking some stuff when the weather cools down. Pierre Hermé's Korovas, aka World peace cookies. Thin and crispy and salty oatmeal cookies.
  10. Recipe "Disaster!"

    I'll let you know when I've corrected it!
  11. Recipe "Disaster!"

    Q: "How long do I cook that for?" A: "Until it's done." People even get mad at me when I say that.
  12. Recipe "Disaster!"

    When baking, I basically follow recipes exactly. I don't bake all that much - some cookies, flatbreads, a banana bread every now and then, and I know the recipes that I've used which work, and continue using them. I don't believe anyone said to "never use a recipe again?"
  13. Recipe "Disaster!"

    It was not a great recipe. I think there were one or two steps left out that would've made a difference. And maybe even an ingredient or two. As Jacques says about the particular recipe he's referring to in that video, different pears and pear ripeness will, of course, affect the outcome. We've all been there trying to figure out what type of apple to use for something, or whether a tomato is worthy of a particular recipe due to its ripeness and flavor, or lack thereof. In the recipe I followed to a "t," the ingredients were not the problem. It was more the prep of the ingredients as well as the steps in the overall recipe. For someone who religiously follows recipes (something I rarely do), this would've been a big disappointment.
  14. Bologna and Environs

    Bologna was, and I imagine still is, fascinating and wonderful.
  15. Recipe "Disaster!"

    Last week I wanted to try a recipe (for the first time) from a cookbook I've had for over 20 years. So I did just as the recipe instructed, even though after reading the recipe I felt like it wouldn't work properly - as it was written. But dutifully, I followed the many steps. The damn recipe took hours (fortunately, there was no rush), and when it was finally finished, it pretty much sucked. As a matter of fact, I didn't even give a taste to Significant Eater. Of course I should've known better, but I wanted to give the written instructions their shot. And then I thought of this video/essay from Jacques. Which is really what a "recipe" is about in a nutshell. http://www.pbs.org/video/2365717095/