Jump to content

thelittlechef7

participating member
 View Profile  See their activity

  • Posts

    16

  • Joined

  • Last visited

 Content Type 

Posts posted by thelittlechef7

    Plenty vs Plenty More

    in Cookbooks & References

    Posted

    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.

     

     

    Best/Favorite Food Magazines

    in Food Media & Arts

    Posted

    I agree with you AnnaN  100 %

     

    in the past   Fine Cooing had a set that allowed  you to pic and choose from a collections of items:

     

    2 from A   1 from B  2 from C  etc  etc

     

    I have not seen that in the latest issue.

     

    this was wonderful   it made you think about flavors  etc

     

    I sure hope they keep this going

     

    but for a Student starting out 

     

    well   

     

    I still thing students  like  things that are in there own hands

     

    after all  

     

    lets see what 

     

     

    thelittlechef7

     

    cooks now ?

     

    UofC   ( great respect here now )

     

    is known for it 'forward thinking people '

     

    of course

     

    (s)he could go here:

     

    http://www.lib.uchicago.edu/e/index.html

     

    and ask for subscriptions to what's recommended here !

     

    :biggrin:

    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 :)

    Dolsot Recommendations?

    in Kitchen Consumer

    Posted

    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?

    Wok mon!

    in Kitchen Consumer

    Posted

    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. 

    Tea – a trend or a way of life?

    in Coffee & Tea

    Posted

    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). 

    Cookware in Paris

    in Kitchen Consumer

    Posted · Edited by thelittlechef7 (log)

    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  :rolleyes:. 

     

    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!

    Cookware in Paris

    in Kitchen Consumer

    Posted

    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!  :laugh:

     

    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). 

    Cookware in Paris

    in Kitchen Consumer

    Posted

    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!

    Hello!

    in Welcome Our New Members!

    Posted

    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.

     

     

    • Like 5
×
×
  • Create New...