Richard Kilgore
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Posts posted by Richard Kilgore
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Thanks, Snowangel. I'll check the stores here for the stockpots.
I have not seen the Chefmate multipot at Target or on the Amazon/Target website. Amyone know of a current source?
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Do the ChefMate Multipot and stockpots have a vent hole in the lids? I found a Tramontini multipot that appears to be identical at Wal-Mart, but it has no vent hole --- I did not notice until I got it home. I'll return it if the ChefMate has a vent. Anyone?
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Thanks.
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Elementary question - I picked up a 9.5 inch fluted tart form at W-S. Mamster's recipe call for a 9 inch diameter. Is that enough difference to require an adjustment?
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Put asparagus back in the pan, after dumping the water, to keep it warm. Forgot to turn off the burner. Added insult to injury by leaving a paste of Barkeepers Friend on the pan too long, resulting in a no shine, streaky surface. Good thing it was not an All-Clad.
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Steve --- Was your quote about other uses for the sharpmaker rods in response to Eric's question or just to point out an additional feature?
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The Spyderco Works fine for kitchen knives. I have posted about them here before. And you're correct the larger numbers are a matter of doubling. The 20 (or 40 depending on how you want to describe the same thing) are for routine sharpening. The 15/30 angle is usually only used for re-profiling an edge that is very, very worn; following the re-profiling at 15/30, you then also finish it with the 20/40 angle. How often you do a routine 20/40 angle sharpening depends on how much your knives get used and how fast they become dull (once a week to once every month or two perhaps). On the other hand, a steel is not for sharpening; it only realigns the edge and running a knife blade across your steel twice on each side every time you use it is no big effort.
The Spyderco is easy to use accurately. It's built into the design. The manual and video that come with it reveal all. I don't think you will regret getting one.
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Thanks to all. Actually the root link site does list sassafras. Just scroll down on their home page and go through the alphabetical list. There it is. But I am going to do a little research before I start drinking this stuff.
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Jaymes is right on target with some of the possibilities during a widespread disaster. I also recall one hurricane we rode out --- the electricity and phones were down for ten days. The streets were fairly impassable and we cooked outside on a Coleman stove for days.
(Edited to correct my memory and spelling, as well as to reign in slight exaggeration.)
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Fifi - I also drank buckets of it for years when I was a kid and I appear to be no worse for it... My grandmother used to dig it up in Ohio and send bags of it. Thanks for reminding me that I could just go dig it up myself. I am still curious, though, about the carcinogenic evidence. It makes a wonderful tea, but I am not foolhardy.
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Okay...so just how carcinogenic is it? Rats smoked a carton a day and developed liver of the pancreas? Sassafrass teasippin' rats were 3,000% more like to develop CA than their green tea sippin' cosuins? Does the FDA ban it?
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I am looking for a source for Sassafrass roots/bark to make Sassafrass tea. I vaguely recall reading some concern many years ago about it being a carcinogen. Anyone know more or have a source?
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Whether or not it is "alarmist" and whether or not it is a good idea may be two very different things. If you don't live in an area where hurricanes, tornados, severe storms, or earth quakes occur...it may be less important to you. If you do, storing a few days supplies, flashlights and other emergency equipment has been considered prudent for many years. If you live near NYC or DC, or another area that might be a high risk target, then probably looks like not a bad idea. If you don't....Someone could do it either way and look calm enough while another person could look and act quite anxious.
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When I clicked on this thread I had hoped for an enlightening discussion of Risotto. And indeed I have found it amazing.
Now, do I need to use a right-handed pan with right-handed rice, or are the physics such that I need a left-handed pan for that?
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Since you can buy a new Lodge 5 qt Dutch Oven for about $20, it would be hard to get hurt on one. If it is well used and well-seasoned, it's better than new. Not a waste, just respect its limits.
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Has anyone tried growing leeks in a large pot?
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Mamster - Not only a great sounding recipe and a tip on the tartlet flan pans, but also a nice piece of writing. Enjoyed it.
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I am curious about what people think about the utility of the small vs large one. I have looked at them and the small one appears to be so small that an enameled cast iron dutch oven might do as well. But I have not measured. Would the large one really be too big for cooking for 2 - 4 people?
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I like the plain cast iron, too, but they do have limitations. You can't do a long simmering tomato based soup or chili in them without damaging the seasoning and imparting a metllic taste to your food.
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Tommy - The Doufeu is designed to put ice cubes in the top. It is enameled and designed for stove top and oven use. The Lodge camping Dutch Ovens are plain cast iron and designed with lids that will hold coals for heating on top (as well as bottom). The lids are designed so that you can lift the lid without the coals falling into the food. The nobbies allow condensation to drip all over the food instead of down the sides on the Lodges.
I have two 5 qt and one 7 qt stove top/oven Lodges and a 7 qt camping Lodge. All work well within their limitations.
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Well that settles it...it's clearly the round one...no the oval one...no the round one...no....
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Mamster - I think f_y_c is looking for a shallower piece than a stockpot. All-Clad has called their Dutch Oven a stockpot for some time, but it has the demensions of a Dutch Oven; it's seven or eight quarts I believe. I saw at W-S that they now have one called a Dutch Oven that has a rounded bottom, perhaps smaller capacity, $210.
I think the Le Cruset 4 1/2 qt is a little under $200. And you are right, it will not be a light weight. I currently use well-seasoned cast iron, but want a 4 1/2 or 5 1/2 qt. Le Cruset, because the enamel will allow me to do more things in it.
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The Raw Deal - Austin, Texas. It's original location was on a one block long street surounded by one way streets. You could drive in circles for twenty minutes just trying to find the street. When you walked in the door, the sign over the counter read "If you don't like The Raw Deal, just remember - you came looking for The Raw Deal, The Raw Deal didn't come looking for you."
Taco Flats - also Austin. The name wasn't so bad, but over the order counter was a rat pelt nailed to the wall with a sign --- "Fresh meat served daily." They modeled their outside sign after the early McDonalds signs that claimed Five Million Sold, then crossed it out and raised the number each year. After their first successful year in business, Taco Flats claimed "1,000 Tacos Returned", which was crossed out the next year to announce "2,500 Tacos Returned".
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Marlene - I could not find it on the All-Clad site either, but found it on Amazon. They call it a Roti Pan. Here's a link.
The incredible amazing Chefmate saucepan and more
in Kitchen Consumer
Posted
Thanks again, snowangel. I picked up the Chefmate "Professional" (tri-ply clad bottom) three stockpot set for just under $50! They had Chefmate "Essential" multipots, too, but they were not aluminum clad, and not (internal) three ply --- just plain stainless. I have another old thin stainless multipot for pasta and steaming that is vented, so the Tramontina may go back to Wal-Mart due to no vent.
Fifi, was the multi-pot at your Target thin stainless or aluminum clad or three ply?