weinoo

Why don't you take this up with the restaurants?

C'mon, rotuts, fabricate your own perfectly sized pan!

I'd be pretty certain that most of the vegetables, especially stuff like carrots, asparagus, string beans, and even leafy greens were blanched and shocked. What vegetables do you want to make your pasta with?

Thanks for the update on the link. Re: The rice - I originally started the rice directly in the oven, but when checking on it after 10 minutes, it had not yet come to a boil. Then I realized that most, if not all, rice dishes that are oven baked should be brought to a boil on the stovetop first - I guess because it takes so long to bring water to a boil in an oven. And I covered the cazuela with a pot lid that happens to fit almost perfectly. This was something that interested me as well because I was of the mind that since I was cooking in the Super Steam mode, wouldn't it make sense to leave rice uncovered? In any event, I covered and the rice came out great.

Yeah, it's a little smaller, but much sturdier; the drip tray/rack combo that comes with the oven reminds me of those Ecko 1/4 cookie sheets that would warp instantly. And the slide out oven rack; yes, do be careful. Everyone should be careful when using all ovens!

Your steam boy shouldn't be at the edge of the counter, and you shouldn't be wearing flip-flops to cook . Do remember to remove the bottom crumb tray when using the steam function so the condensate can drip down to the collector. You need another set of cookware for steam boy. Something like this...Nordicware.. Or some high quality 1/8 sheet pans. Like this from Katom. You gotta spend the money you saved by using your 20% off coupon. On another note, today for the first time I used the steam girl to make rice. Brown rice. In a cazeula, rice, salt, water and a tiny bit of evoo brought to a simmer on stove top, put into 300 Super Steam for 40 minutes, perfect.

Deatails aren't that sparse. They're tearing down the building, along with adjacent one, to build a 7-storey mixed-use condo. story.

The steam doesn't, but anything that settles on food does in a 300° oven, no?

What about steam with 300°F temps?

OK - so a question for the microbiologists amongst us. How long can the water safely be kept in the water tank before it should be emptied and changed? Or, should the tank be emptied after every steam use? What are your thoughts?

I think the beauty of those cucumbers is that they don't need to be vacuum crushed and infused. If prepared properly, they are wonderful just like that!

I imagine it's a side of the cleaver sort of thing.

Chicken sort of cacciatore, black rice, asparagus pan fried.

Yes, it's called Kindred Cocktails.

This is what I do. I recall an article a couple of years ago about where the coldest parts of the fridge are - surprisingly, not where we expect them. There was also something (maybe here by Fat Guy) about dairy spoilage in the fridge, and how it is majorly affected by how often the door is opened and closed.

I'm old fashioned. Stovetop. Non-stick saucepan. I do own a pressure cooker and a rice cooker, but find it so much quicker and easier to not take them out for rice.

How many features can there be on a thermometer?

Pretty damn similar - after all, it's the same process. Chemex, too.

For those occasions, Hassouni, why not just get a #6 Melitta? Much cheaper than a Hario.

It's too bad some of those chefs don't just stay in their restaurant kitchens.

Many of the people who participated in the writing of those books would be celebrity chefs today, in my opinion.

Oh yeah, I weigh beans and how much I put in the portafilter. Don't do the tamping with a scale, just by feel for that.

While I'm generally jealous of everyone else's huge kitchens, ranges, fireplaces, bbqs, big green eggs, etc., here's one of the reasons we bought this apartment - the view from our kitchen window... Some shots of the kitchen... And, of course, the coffee area...

Wouldn't you know it? It's Negroni Week!

Well, let us know when you do - you can call it Singapore Shel's Noodles.