Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

3,011 profile views
  1. on one of the cooking forums there was a recent thread on using enameled cast iron for no-knead. it works, but it does discolor and make the interior enamel rough/sandpapery... having seen the pix, I'd not recommend using it for no-knead.
  2. all sounds good. I'm so glad I did not know that because I've been doing breads in clay for decades and it seems to work for me. when the pot is preheated, I take off the top and plop in the dough. seems easy enough.... when it's baked and cooled ten minutes I simple turn it upside down and the loaf falls out. seems easy enough . . . has the food scene picked up any in Eindhoven? used to stay @ mandarin park. fairly "industrial area"....
  3. why is me thinking a clay Romer-Topf excels at this task?
  4. get an aluminum potato nail. hold onto the pointy end, hold the other end over a gas cooktop flame. start counting. boil a pot of water. hold onto the pointy end, stick 2-3 inches of the other end in the boiling water (212' vs oven at 350-500'....) start counting. then decide if a potato nail will move heat fast enough.
  5. last century I spent time in Greece - Athens area. the locals had a specialty treat, candied lemon 'peel' - but it was the pith - a very thick pith. no 'skin' attached. it was delicious - and I've never found anyone on any of the present to defunct cooking fori that knew anything about it.... so there are lemons with super thick rinds that can be turned into delicious tidbits.
  6. I like the crank style much more than the twist cap - easier on the wrist.... had this OXO for several years - the grind adjustment has detents/clicks so it holds it's setting and it is easy to 'reset' if you change for a batch of extra coarse or extra fine, for example. the one down side: it can be a bit slippery to hold with wet/gooped hands.... at $12, it's a deal.
  7. often labeled "stoneware" generically - the handle design gives a hint as to brand: https://www.amazon.com/Carote-Stone-Derived-Non-Stick-Switzerland-Including/dp/B0732NFVDL I do the 'buy cheap&toss' routine - it's sometimes a challenge to find a good rounded chine for tossing stuff in the pan - how does this one fare in that regard?
  8. I have this one https://www.oxo.com/categories/cooking-and-baking/tools-and-gadgets/salt-pepper-sugar/pepper-mill-437.html had a Wm Bounds of similar design - the handle corroded and peeled and flaked . . . and they never did answer my web inquiry. what I like about the incredibly inexpensive OXO - the "dial" on the bottom has click detentes. one can "click" up or down for coarser/finer 'on demand/need"'and go back to the original setting. and.... it holds that setting. what I don't like about the incredibly inexpensive OXO, the plastic bottom "cup" eventually stretches and fails to click in place reliably. for example, the Wm Bounds one could adjust, but it did not "hold" he adjustment nor was the "how far did I twist it?" repeatable.
  9. I just got curious if there was, for example, a chef named Denver who became world famous by dicing up ham or something.... sounds like the origins are a bit murky.
  10. ran across a recipe for a "Denver Casserole" potatoes layered with onion, green pepper, diced ham, cheese. tasty item - whole meal in one dish.... sounds like a "Denver Omelet" without the eggs.... anyone know how dishes involving diced ham&(stuff) got the meta-label of "Denver"
  11. does not appear to be frozen
  12. any set up that works is good. but first, set it up and check the long term temp - yeast does best in the 80-90'F range. too hot and yeast is killed. a light bulb on in the oven is the usual - but if you have to pre-heat the oven . . . . . I just put a plate/lid over the bowl, I don't worry so much about humidity. sometimes I lose track of things . . .
  13. I got one of this type in Sweden in the 1980's - you hold the jar and twist it open. max leverage Under-the-Counter Jar Opener (this one by Fox Run)
  14. norovirus survives 145'F and better. strip off anything 'coating' the roast and trash that bit, use the meat for a dish heated/held well beyond 140'F as noted, the infection occurred well prior to your 3 hour 'issues' - and regardless of "I'm careful" the potential of having contaminated anything handled is pretty high.
  15. AlaMoi

    DARTO pans

    fwiw, got an email today - DARTO is currently doing a 50% sale for USA
  • Create New...