Richard Kilgore
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Posts posted by Richard Kilgore
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Also consider a Thermopen if you are looking for a very accurate digital probe thermometer. It's not a remote so no probes or probe wires going bad, but it responds fast -- 2-3 seconds As I recall instead of the 10 seconds for a Taylor. If you want a remote, the Mavericks have a good reputation among several members.
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I can also recommend the Sur La Table tri-ply roasting pan. It comes in two sizes; I think they were about $79 and $99. (They also have a non-stick version - avoid it for all the usual reasons.)
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Thanks for starting this topic. I just ordered it on Amazon. I have been trying to locate this book, but had the title not quite right. I'll be interested in what others think of it.
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Based on this discussion, I picked up some Buratta today at the Plano Central Market. I understand there are many more Mozarella Company cheeses available at the Greenvile Ave CM, so I'll see if they have any of the other award winners within a few days.
Although I have not eaten Italian cheeses in Italy, I agree with Kevin that you have to take these cheeses on their own merits. If for no other reason than different cows eatening different feed producing different milk and cream would presumably result in different cheeses.
But I wonder how similar the production methods of the Mozarella Company are compared to those in Italy?
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Texas artisinal cheese makers craft a wide variety of fine cheeses and Paula Lambert's Mozzarella Company in Dallas was recognized by the American Cheese Society with seven awards for 2007.
2nd place - Pecan Praline Mascarpone
2nd place - Rosemary Montasio
2nd place - Scamorza
2nd place - Smoked Scamorza
3rd place - Caciocavallo
3rd place - Goat's Milk Ricotta
3rd place - Queso Blanco with Chiles
The Mozarrella Company has won numerous awards from the American Cheese Society every year except two since 1985.
I tried the Smoked Scamorza today. It's a deliciously smokey cow's milk cheese. The Mozarrella Company website describes it as "Mild flavor with smooth, dense texture. Lightly smoked over pecan shells. Hand-formed and waxed."
Has anyone tried the Smoked Scamorza or any of the other six cheeses?
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Here is a link that shows traditional cast iron Potjie pots, which the site states were brought to South Africa by the English and Dutch in the late middle ages. They are round bellied with three legs that are longer than those on my Lodge camping Dutch ovens. A friend who I occassionally do outdoor cast-iron cooking with uses one of these for making chili.
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A timely topic. It's about time for me to replace many of my herbs and spices. I have been getting mine from Penzies for several years and think they are fresher than most products that show up in the average grocery store. I find that whole herbs generally last up to two years, but ground herbs and spices may fade after six months or so. I too prefer to grind my own.
I may try buying larger quantities and freezing the excess in small canning jars. Has anyone else tried this?
The McCormick's chart of how long to keep herbs and spices is generous if anything. I would usually prefer to replace mine a little more often.
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Schoepf's BBQ is in Belton, TX which is between Hewitt and Austin. Easy on, easy off of I-35.
good stuff.
Yes. I stopped there last Sunday and had pork ribs and sausage. They were out of brisket. The pork ribs were worth the trip. While I enjoyed the jalapeno sausage, they cook it but don't make it themselves, and I did not ask who did. The potato salad was okay, but a little bland in texture and flavor for my taste. I liked the coleslaw a bit better. Great jalapeno cornbread, too.
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Glad this topic came back up. Are people finding both the large and small versions of the spoon helpful? Will the small one really do things the large one will not?
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Thanks for the report, Scargo. I agree that the Gaylord Texan is a bit of a strange experience, especially for someone who lives here. It's primary function is for business conferences and meetings I assume. Otherwise it strikes me as similar to the Key West theme park in Florida -- saves you from going to all the trouble of actually going to Key West.
I have also found Rockfish to be a dependable, inexpensive Cajun-influenced local chain.
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Thanks. This topic hit me at the right time. I have been considering trying a Japanese knife for more than a year. I have been using two Henckels: a 20 year old chef and a 50 + year old carbon steel French chef. Both 8 " and I have wanted to go to a 10", so I just ordered a 270 Tojiro-DP Gyutou.
What do I need to use for sharpening this knife? Do I need to go to stones or can I use my Spyderco system?
Ah! Just saw Matt_T's modified Spyderco technique, so I'll try that first.
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Stopped in at Pasteur (Vietnamese), Josey at Beltline in Carrollton a couple of nights ago. I had not eaten there in about six months. They continue to change the menu in interesting ways, so I tried a duck vermicelli soup rather than a more typical Pho. Richer stock and more filling than the beef Pho. I will do it again.
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I tried to stop by the other day at this TSU area legendary fried chicken joint only to find that they have decided to close in January! Not many good fried chicken joints left. I still like Frenchy's despite the fact that they use way too much salt.
They closed in January of 2007 or they have decided to close in Jamuary of 2008?
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They say that you are more likely to cut yourself with a dull knife. Phoey, I say to that -- I am sporting several Sponge Bob bandaids as we speak. And, why is it so much more natural to cut towards yourself or hands?
Susan, I have a magnetic bandaid dispenser that sticks to the frig. sent to me with a knife order from a dealer with a sense of culinary responsibility...or a sense of humor.
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I have used a small glass prep bowl in the past, but a year or so ago picked up one of the glass condiment bowls with the flip top metal lid SheenaGreena mentioned above. I just take a pinch with my fingers. I also keep sea salt in an Italian glass jar with rubber seal and clamp closure.
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I realize now that I have celebrated Linda's life earlier this week with fish tacos at a local Mexican seafood joint located in what once must have been a DQ. And tonight with a plate of carnitas, burracho beans, cabbage-tomato-jalapeno salad, and hand made corn tortillas at another place. And I'll be making Linda's Coconut Glazed Chicken soon.
I'll think of her often when roaming the farmers markets, cooking beans in that black Columbian earthenware she loved, making onion confit, slow cooking paprika chicken on a bed of onions, or just glancing at the stainless steel mushroom she gave me that stands next to my cutting board. Or finding something exciting (or ridiculous) and wanting to call her once more to let her know and to hear her hearty peels of laughter.
A week ago William Safire was meandering through the uses and misuses of the phrase "one-off" in his "On Language" column in the New York Times Magazine. We could have made it a lot simpler for him if he had asked us.
One-Off: fifi.
Our world will be poorer without you.
Goodnight Linda.
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Italian Wine Tasting
Vin Classic Wines
5717 Legacy Drive Suite 120
Plano, TX
(Map)
Thursday June 28, 2007
6:30 - 8:00 pm
Free, with a paltry $5 contribution per person to the eGullet Society
Wines tasted:
Frescobaldi Brut Millisimato 2000
Attems Pinot Grigio 2005
Nipozzano Chiant Reserva 2003
Castelgiocondo Brunello 2002
Tenuta di Castglioni Rosso Toscana 2004
Ornellaia 2004
Pomino Vin Santo 2001
Thanks to Darrell Gibson at Vin Classic for arranging this special tasting, and to Gina della Vedova from the distributor, Folio, for the interesting background on each wine poured. This was the most extensive free tasting I have been to -- from the $12 Attens Pinot Grigio 2005 to the $175 Tenuta dell' Ornellaia 2004.
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My hands. I wash my hands. Does that count?
Wipe off can lids before opening with the seriously non-hygenic can opener, which makes great sense.
Wash chicken and some meats and pat dry with a paper towel or clean dish towel.
What's a triple-washed salad?
Oh. Yes. I wash my dishes. Used to just throw them away, but that just created more trash to take out.
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The eGullet Society lost a volunteer, member, and friend yesterday when Linda LaRose passed away.
Click here for the announcement.
For the next week, we invite you to honor Linda's lasting presence on eG Forums and to share your remembrances of her love and appreciation for food, cooking, and eating.
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Try contacting the company. These things are supposed to last forever, or at least their warranty is good for a long long time. It might be worth a try...
That's the best advice. They likely will offer to replace it for free or for some reduced price fee. It may well cost more to re-enamel than to replace, and I have not heard of anyone who does that with LC due to their 99 year warrantee.
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I have been getting my teas from The Cultured Cup in Dallas, Texas. I stop by the shop for mine, but they do web sales also. It appears that only a fraction of the teas in the shop are available on-line, although they do have a toll free phone number. I recently tasted a subtle Thai green tea with ginger that was wonderful and took home a couple of ounces.
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You can do it the same way you have been, Jeff. The burr grinders do have a bin for holding more beans, but no need to dump in more than you are going to use.
I think that The Cultured Cup in Dallas carries both the Bodum and Capresso burr grinders.
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If you start using a burr grinder on the weekends, Jeff, you may find yourself making French Press more often on weekdays.
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What condition is the enamel in? What kind of restoration are you thinking it needs?
Does the handle screw on from under the lid?
restaurant supply stores in Dallas area
in Texas: Cooking & Baking
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Ace Restaurant Supply has several Dallas area locations. I have shopped there for equipment and supplies for my home kitchen for several years.