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thelittlechef7

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Everything posted by thelittlechef7

  1. Blistered shishito peppers with vinegar-soy-sauce reduction.
  2. I don't have even that. Nor a windowsill; I'm in the basement apartment...
  3. Just took a look at Tender; it looks good! But alas I have no access to a garden of any sorts. Maybe at another time in my life. Thanks for the response, I might get Plenty More then.
  4. As the title suggests, I'm looking to get Ottolenghi's book Plenty or Plenty More. I am not a vegetarian, but after perusing through a friend's copy of Plenty I loved the imaginative recipes. Between the two, which do you prefer? Or, if there are other options for veggie dishes, I'd love to hear them.
  5. Haha yes, our library system is a great resource! I know we have Saveur (and I'm a fan of their website, too), but I'll go look for others people recommend. Glad to know U of C is recognized
  6. As the title states, what are some good cooking magazine favorites of yours?
  7. Dolsot is the stone bowl many "sizzling" Korean dishes are served in. Some are made of ceramic nowawdays. I was wondering if anyone here had experience using them? I'm looking to get one and wondering if there's a recommended brand or material for maximum heat retention. I've never used one before, but I assume they are preheated in an oven before adding food such as bibimbap, or perhaps foods such as stews and soups are cooked directly in them?
  8. I wonder if the Wok Mon + thin carbon steel wok will have advantages over a normal fire + thick copper saute pan in terms of stir frying. The idea is to supply as much heat as possible, so the Wok Mon, along with the quick response of a thin wok will heat up quickly, but only over a small area it seems. On the other hand, a thick copper saute pan will be able to maintain heat longer, but may not be quite as responsive nor quite as hot.
  9. Just recently read this: http://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html?ref=pop_serious_eats Thoughts? I really want to get my hands on one and give it a go!
  10. Wow, that is a long article Naftal--if I had more time to read through it I would. I just wanted to say, that after reading a lot of negative responses against "tea as a way of life", I think that in many ways tea can be a "way of life" that seems to be overlooked by many. Growing up Chinese, drinking tea after dinner (especially after a post-dinner evening stroll) was very much a ritual and "way of life" in the sense that it functioned as a tradition. Drinking tea together is symbolic of the companionship and familial ties of everyone at peace together. It was an appreciation of simple togetherness. Much like sitting around a table and eating dinner together with one's family is a "way of life", drinking tea with the family in this manner is a "way of life". There is also a form of tea ritual in Chinese culture known as "gongfu" tea, or literally translated as "effort tea", because it demands effort of the tea drinker to brew. It is a time-consuming process that uses a gongfu tea set and requires multiple steps before the tea can be drunk. In this way, the effort of making gongfu tea forces one to slow down and be solely attentive to the tea ritual. Gongfu tea may not be a "way of life" in that people practice it constantly (though some, like my uncle, do as a way of relaxation), but the elements of attentiveness and appreciation of little details can very much be extended into other aspects of life and thus manifest as "a way of life". Though I can't speak for other cultures, I don't doubt that each one with a history of tea has its own traditions that can arguably make tea "a way of life". English afternoon tea, for instance. Anyways, I hope this makes a distinction between tea as "a way of life" for my cultural background and the trend of tea as "a way of life". Though I do think that the adoption of drinking tea to symbolize an appreciation for balance in life is a worthy pursuit (even if the "tea partiers" aren't quite going about it right).
  11. How comparable is SS lined thick aluminum to SS lined copper? I don't mean the fully-clad (though according to the Sitram description the Profiserie has the aluminum sandwiched between an outside lining of SS and the inner SS lining). I'm comparing the Sitram Profiserie saute pan versus getting a SS lined copper pan.
  12. Ahaha yes, I've heard over-packing horror stories! I have experienced this personally after taking an intense week-long backpacking trip earlier this spring (I did portions of the Appalachian Trail and Bartram Trail in North Carolina/Georgia). By the middle I was even ready to throw food out! That trip had much, much more gear since we were camping (tents, stoves, large sleeping bags/pads, food, etc.) and the hike was a lot more strenuous than el Camino, so I figured without all that camping gear and an easier hike I could sneak in a pan . But I'll keep that in mind and look into mailing it to Santiago if it is too much weight to carry (and if I buy a pan at all...). Thanks for the input!
  13. Wow thanks for all the replies! I'm very excited for the trip and, after hearing a lot of opinions about buying cookware in the US instead, will be flexible about my purchases (if any). If I find something at a good price (or just really love it), then I'll go ahead and get it, but otherwise I might just buy it in the US. The other factor is that I'm going directly to Spain afterwards to walk the El Camino de Santiago, so I'd be lugging any purchases in my pack for 500 miles and therefore I'll have to really want it to go through that effort! Boilsover, I never thought of looking for vintage cookware, so if I get a chance I will definitely go look check out the brocantes. I'm still a bit unsure of tin-lined cookware though; I heard it can't handle higher temperatures (which is something I don't want to have to worry about) and can possibly contain lead in the tinning. I probably won't be able to buy from ebay.fr because I'll only be there for 8 days (after which I'm going to Spain).
  14. Hi all, I'm planning on making a trip to Paris this summer and taking advantage of the great cookware. I've read around a bit and concluded that some of the big name stores to buy cookware are: Dehillerin MORA And brands to look for are Mauviel and Falk Culinair. I'm looking to buy a good-sized (10-11inch) curved sauteuse evasee made of copper with stainless steel lining. Keeping in mind that I'm a college student on a budget but willing to make an investment out of the rare chance to travel to Paris, are there any alternative places in Paris to buy what I'm looking for? I'm not picky about branding or looks, but I do want a quality, preferably copper, saute pan that is responsive and can maintain its heat well (for all those stir frys I plan to cook in it!). I don't mind having a non-brand pan at all so long as it meets these requirements. Looking at the prices here, it seems like what I want will run me $150-$200. What is about the lowest price I can expect in Paris? Thanks!
  15. Hi all, I'm a college student at the University of Chicago who has an affinity for good food and cooking. Coming from a Chinese background, I grew up on stir fry and fondly reminisce about the street food in the Middle Kingdom. I've forayed into many cuisines, but my ultimate culinary goals are: (1) to recreate the bouncy, hand-pulled noodles of China; (2) to bake restaurant style naan with the perfect balance of crispiness to chewy softness; and (3) to perfect the Chinese stir fry. Due to my strong chemistry background, I am intensely interested in the chemistry behind cooking and hope to understand good cooking through chemistry.
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