Jump to content

Joe Blowe

participating member
  • Content Count

    728
  • Joined

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    SoCal

Recent Profile Visitors

1,555 profile views
  1. I just Googled 'grind meat in a food mill' and came up with this example: http://cookinwluv.blogspot.com/2014/05/tools-and-tips-food-mill.html Of course, that's a manually-operated option that your son might not be able to manage at this time. If your daughter-in-law can deal with an ugly food processor in the house, that seems to be a good compromise...
  2. The answer, as Smithy already stated, is that you need a dedicated cast iron pan for high heat searing. (Where's the flame font when you need it?) Soot aside, you will do nothing but burn away your well-seasoned intentions over time by using your favorite pan over a screaming-hot burner. I use a cheap Lodge pan for searing duties over my charcoal Vortex.
  3. From the site: "Lined With 100% Pure Tin" From eGullet's Understanding Stovetop Cookware:
  4. I like you. You need a burner to tide you over, and you go right to the top of the line I used one of these during a protracted kitchen remodel, and got one of these towards the end of that remodel, just because. P.S. The butane burner and cartridges are available at your local Asian market, or even a good sporting goods store.
  5. Ran a little experiment this morning: Placed two fresh tortilla chips in a lightly used 16 oz. Mason jar, with a new lid and band. Placed the jar on a trivet in my Cuisinart electric pressure cooker, added 2 cups of water, and cooked on High for 40 minutes. Natural release for 10 minutes, and then manually released remaining pressure. Result: Two dry and crispy tortilla chips. No implosion, no water intrusion, no babysitting! FYI, ATK's testing of the Cuisinart indicated that the temperature achieved during High pressure was around 241F/116C. If that is correct, that would put this electric p.c. (and others?) in the same temp range as devices specifically manufactured for decarboxylation.
  6. That was my thought. This post, which includes the graph linked by Kerry, declares a "holy grail" decarb time and temp of 110 minutes at 110C. An electric pressure cooker set to LOW pressure should process at around 110C/230F. So maybe pressure-cooker-decarbing in an empty canning jar (with lid, of course) or one of those silicone sous vide bags might be the answer. Do step up and take one for the team, as I am unwilling just yet
  7. Have a sous vide setup? If so, check this out for another possible route: https://www.chefsteps.com/activities/smokerless-smoked-brisket
  8. For the same price, and nearly the same review ranking/customer satisfaction, you could get an induction cooktop that would allow you to use larger (or smaller) volumes than just a frying pan.
  9. It's been mentioned on eG a few times now, but it is possible to shop at Costco without a card. Might be worth your while to investigate. P.S. Be sure to read that Snopes article, though!
  10. That looks like Pollo Ala Brasa in Gardena, Calif. I'm lucky to live just a few miles away from this glorious chicken shack! FWIW, they use eucalyptus as their sole source of firewood. It's cheap and abundant here in California. Although you would never want to run a smoker with eucalyptus -- due to the volatile organics that would foul your choice of meat -- it works great for grilling...
  11. There have been many articles/studies published over the years regarding cafestol, a compound found in coffee, and its ability to raise cholesterol: https://www.sciencedaily.com/releases/2007/06/070614162223.htm (I'm sure you know which direction this is headed...) In a recently released study by Aarhus University Hospital, cafestol has been linked to a reduction in fasting glucose in mice. Naturally, this now means "cafestol may contribute to the reduced risk of developing T2D in coffee consumers and has a potential role as an antidiabetic drug." As of yesterday, the media is running wild with this latest breakthrough. I never went out of my way to avoid coffee that wasn't filtered through paper. But, I guess it was in the back of mind that the *occasional* extra pot of French press *might* be having some effect on my blood chemistry. As with all things, moderation is always the key. How about you? Will you break out the old percolator based on this news? Brew up a nice pot of cowboy coffee?
  12. There's this older thread, which is primarily about countertop models. I'm still a big fan (get it) of my 11 year old 1/4 sheet Cadco oven, but those are now selling for over 600 bucks. I did not pay nearly that amount back then, and I'm not sure if they're still made in Italy, so I can't say if it's still a good rec this time.
  13. STPP is preferable to TSP in hard water areas. And seeing that you're in SoCal, as am I, you might want to check it out: https://www.google.com/search?q=stpp+vs+tsp I buy it in small quantities (under 10 lbs) on eBay.
  14. Actually, the last Tribute pot I bought online, a 4.5 qt sauce pan, was manufactured in China. After receiving the pot, I called the vendor, and then I called Vollrath. They both confirmed that most of the production was shifted offshore. At least my frypans were made in the U.S. My advice is to check out your local brick-and-mortars for any old U.S. stock...
  15. Looks like unmarked Wagner Ware. I have a few from this particular vintage -- the modern font, and lack of MADE IN USA stamped on the bottom, suggests that the pan was made around the late 1950s to early 1960s. https://www.google.com/search?q=identifying+unmarked+cast+iron
×
×
  • Create New...