Richard Kilgore
-
Posts
6,424 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Richard Kilgore
-
-
I just read this thread -- good information! -- and wanted to bump it up to see if there are updates. I need to replace some of my old stuff. Two years later, are you all still as satisfied with your cookware? Would you still make the same recommendations now? I'm especially interested in your follow-up comments on the Chefmate from Target and other affordable pieces of cookware of a high quality, or quality enough, that suffices for serious home cooks.
Any recommendations on something new on the market in the past couple years?
I have been using Chefmate stock pots with clad bottoms, as well as a 2 1/2 qt tri-clad pan and skillet for a couple of years. Also a Chefmate 12" copper/aluminum clad skillet and in a similar import to the US from China, Tramontana, a 1 qt and 4 qt tri-clad pan. All work well, except that with so little experience using the 12" disk-bottom clad skillet I can't say too much about it.
But a heavier layer of aluminum in a 2 to 1 1/2 qt sauce pan would work better.
That said, if I had it to do again, except for the stock pots, I would go for Sitram. I'll add some pieces as I go. Evasee and 2 qt sauce pan being first on my list.
-
Moderator's Note: It is helpful to remember that the eG Forums are not designed to be primarily used as a means of self-promotion. A press release is by definition promotion. This is a community of people who are here to discuss all aspects of food, with restaurants owned or concepts planned being only one of those. One who posts only about themselves and their restaurant, while contributing nothing to other discussions, is likely to be viewed by others as here only to promote themselves. The only way I know of to correct that impression, if it is an incorrect one, is to share knowledge in a variety of threads already existing in other forums, such as Cooking, Pastry and Baking, Wine, etc.
At this point let's focus the discussion on the restaurant and the food, rather than personal characteristics.
-
I had the pleasure of dining at Aries this past weekend and it was my first and unless I win the lottery the lat time I go. I thought the food and service was good but I do not think that it is worth the price. My party of 7 people had a final bill of $1200, we all had the chef's tasting menu but I found myself board with the food -
amuse bouche -
halibut cake with herb oil
first course - best dish of the night
pan fried sardine with heirloom tomato
second course - good but I can get this anywhere, right?
seared scallop, anglehair pasta (more like fettucini), wild mushrooms
third course - I enjoyed this dish but it lacked any depth or personaility
saddle of rabbit and fried cornbread
fourth course - I couldn't help but to ask myself "is this the really what Im eating"
lamb wellington with root veg
dessert - worst dessert I have ever had to pay for!
dont recall much about it, but it had a very flavorfull banana parfait
fruit dessert - nice finish but lacked any creativity
summer melon salad - misses matched cuts of melon and nothing to write home about
I expected much more from a Food & Wine best new chef -
It is appropriate to identify yourself as a competitor when posting such a negative review of another restaurant.
-
This would be fabulous for kids. My 11 year old stepsister loves mangoes and will eat 2 or 3 a day. I cringe everytime I see her using a knife for one and I just know she's going to slice her finger one day. And since she always sucks the pulp off the seeds absolutely nothing would go to waste with her. I think this is going to be her Christmas present this year.
Great idea! I was thinking of most adults when I posted. It would also be useful for people with any disability that would make using a regular knife either awkward or dangerous.
-
I saw a similar tool at W-S recently. It did the same thing, plus removed the skin. I did not see it in action and thought it might remove too much pulp both at the seed and next to the skin. Has anyone used one of these?
I would see one of these tools as potentially useful for most people only if you need to do a large quantity of Mangos.
-
I have several glass bowls of various sizes and several white ceramic bowls, all of the same size. These I use the most. Then I also have three green nesting Emile Henry earthenware bowls and a large mustard colored EH that is extra heavy. Also one heavy duty Volrath 5 qt ss bowl that I like a lot. I have been thinking about getting three more of these in various sizes, but they are so expensive I'll have to check out the costco/Walmart ones Andi mentioned. All have their purpose as everyone has noted, and while I had come to think that you can't have too many bowls, Chris has seriously challenged this assumption. I have an aesthetic aversion to plastic, but understand why others like them.
-
Good looking crostada, Elie. I made them today with apples and with pitted cherries. I put the cherries in the freezer, as Paula Wolfert suggested in a thread on cherry claufuti, but I didn't roll them in sugar first. Nonetheles they did not run much at all. The apple ones turned out true to form, but the cherry ones each had one of the three flaps unflap. It did not occur to me to check in the first couple of minutes. Thus no photos.
I tried baking these on a Silpat, and while they were very good, I think they may do a little better on parchment. Also I served them on a dinner plate with a little cream poured in the space next to the three sides.
-
Yes, just go to Home Depot or something similar. The self-starting ones with a trigger cost only a few bucks more.
-
Thanks much for adding the recipes to RecipeGullet, Milagai. Here's a link.
-
I did the Beef Tagine with Sweet Potato and Tomato (a variant of the Beef with Cauliflower) from Paula's book. My first tagine. Very tasty. I tried doing the first half of the recipe last night and then finishing it in the oven with the sweet potato and tomato tonight. I'll try the cauliflower version and something with preserved lemons soon.
-
There is a thread in the Pastry & Baking Forum on Mangos, precipitated by me coming home with a flat of mangos, that is turning up lots of good ideas including some savory ones. So you can go to this thread in Pastry & Baking --- and we can use this thread to discuss savory ideas for cooking with mangos.
What are your favorite ways to cook with mangos? Do you use different varieties in different ways?
-
It turns out that there are a lot of great ideas coming up here on the savory side, too, so I'll start a mango thread in the cooking forum for those. And we can continue with Pastry and Baking ideas for mangos here.
-
Richard, I'm just curious: what kind of mangos did you buy? At the Vietnamese markets here in Philly, whenever they sell mangos by the flat, they're always Champagne mangos. They sell other variaties, but never by the flat...??? Don't get me wrong, I like champagne mangos, but just for eating (not in anything baked).
They have different varieties here at different times. This was a flat of Kent mangos, or so the sign said. I'll post a picture later.
-
Wow! Thanks everyone for all the great Mango ideas. I am sure RecipeGullet could use some Mango recipes, so please add yours with a link back to this discussion.
More Mango ideas welcome here, of course.
-
I bought a flat of Mangos at a Vietnamese market today, intending to do some ice cream, sorbet and any other kind of frozen dessert possible in my freezer-bowl type ice cream machine.
So I am looking for recipes for those, of course. But what else can I do with mangos? What are your favorites?
-
Thanks, Owen. I also found that Sweet Maria's will order it for me. Pack of five springs for $2.
-
The lever on my Rocky does not consistently turn the doser mechanism. Does anyone know of a source for the doser spring in a Rocky Rancillo burr grinder?
-
Thanks for the report, rasputin1072. Please let us know about your dinner at Lola.
-
Moderator's Note: I think we have gone as far as we can with debating the concept of "interior", and I have removed a couple of off-topic posts. At any rate, if that part of this discussion continues, let's keep it civil and respectful of others' opinions when disagreeing.
Specific comments about specific restaurants would be welcome, of course.
Thanks,
Richard
-
-
Stopped in the DoughMonkey yesterday and spied a Sake Poached tart I could not resist. This confection consists of strawberry, blueberry, blackberry and sake poached plum elegantly placed on whipped cream in the individual size tart shell.
This is a wonderful combination beautifully executed. Try it before it rolls off their daily offerings.
-
Moderator's Note: Hello, folks. I have removed several off-topic posts. I'll try to restore them to different threads if possible, but will have to sort through that later.
Let's keep this thread on Aurora. I am sure RonthePirate would appreciate any concrete, specific feedback members can give him about Aurora.
-
I learned to make it from the neighborhood Pho shop. But while they use Goya brand coffee (some shops here use Cafe du Monde), I use Trung Nguyen very finely ground and Longevity brand condensed milk. While other shoppers at a Vietnamese market have told me it makes no difference which brand you use, they mentioned that those born in Vietnam prefer Longevity brand because it has had a long presence in the country.
I have been pleased with making it at home just by following the directions that came with the filter. As I recall, that's to
1) put the coffee in the filter and screw it down gently,
2) put filter on top of small glass with about three Tbs of condensed milk in bottom,
3 fill filter only 20% or so with just off boil water in order to wet the grounds (lid on),
4) after that initial water has seeped through, back off the screw about a turn and a half and fill with off boil water and replace lid.
5) let seep slowly into glass containing the condensed milk (three - five minutes),
6) remove filter, stir coffee and condensed milk together and pour over taller glass filled with ice cubes.
The only time I have had a less than satisfactory result was when not using enough condensed milk.
-
I have seen these recently. Good looking machines, but $700 and more. Style over substance? How do these compare to other machines for the same price or less?
Best of Texas: Persian Restaurants
in Texas: Dining
Posted
Kasra Persian Cuisine is in a strip center in Richardson. It has been open only a few months, and I dropped in a few weeks ago to try it after passing by a couple of times the previous month or two. The strip center it is in has seen better days, so I was truly surprised after I passed through the doors. This is an attractive place with a large fountain dividing the single large room.
It was lunch time so I tried their buffet, although you can order from the menu at any time. If I recall correctly the weekday lunch buffet was about $8. It included Humus, tabuli, mast-o-khair (home made yougurt mixed with diced cucumber and herbs), chicken breast kabob, koobideh kabob (charbroiled seasoned ground beef), zereshk polo with chicken (boiled chicken with onions and saffron, served with basamati rice topped with sauteed barberry), gheymeh badenjan (stew of brazed beef cubes, sauteed eggplant, yellow split peas and Persian dried lime garnished with tiny strips of fries), shirazi salad (diced tomatoes, cucumber, red onion, lemon juice, vinegar, EVOO and herbs), another salad of lettuce, tomatoes, cucumbers, green peppers and dressing, and flat bread. Drink extra (from soft drinks to Dugh, a yougurt drink, and turkish coffee). I think the daily buffet rotates some items, but not sure.
The buffet was kept fresh and everything I tried was delicious. Buffets are usually a compromise, but this was a good compromise. My idea of better-than-good fast food.
I talked to the staff and the big deal is the buffet on Sundays, which includes many more items from their dinner menu and costs $13.50 if I recall correctly. It is served from noon until 4:00 p.m. I definitely will go back.
Kasra Persian Cusine
525 West Arapaho Rd., Suite 21
Richardson, TX 75080
972-235-4007