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Everything posted by rustwood

  1. Glenn, I imagine you have bought something by now but I have an update on our kettle. We have noticed that if we aren't careful to ensure that the lid is firmly in place, steam will escape around the lid and the handle will get hot to the touch. At this point I don't know if we have been a little more careless with the lid or if it is getting harder to make it seal tightly.
  2. It has a rather loud/shrill whistle so I always pick it up as quickly as I possibly can, before I even turn off the burner - so no delay at all. Maybe if you let it go on whistling for a while the handle might start to get warm. It also could depend on how full the pot is. It is plenty big for my needs so I rarely fill it more than 2/3 full.
  3. Glen, I have no idea what the bit about the 30-60 second wait on the handle is about - was that from a review? It whistles, I pick it up bare handed and I've never even noticed it was warm. Yes, the infusers are for loose tea. They don't look bad so I threw them in a drawer instead of the trash.
  4. This is the first whistling kettle we've owned, but we are happy with the $42 Pykal whistling kettle we bought from Amazon at the end of June. It heats up well and is easy to pour. Occasionally it is little difficult to get the lid off, but I guess it has to be snug or it wouldn't whistle. It is also louder on our induction range than our other cookware. I am not sure why that is, but it does heat quickly.
  5. rustwood

    Recipe management

    As I have posted before, I am a Paprika user. I don't think a week goes by that I don't use it for something and I typically use it on at least several occasions throughout a given week. I can understand some reluctance to shell out $30 for the Windows or Mac desktop versions, although I don't think that is an unreasonable amount to charge for a desktop application. They do offer a 30 day free trial. Perhaps even better would be to get started with the iOS or Android version on your phone and/or tablet/Chromebook for $4.99. They also have had a sale at Thanksgiving for at least the past f
  6. We have a solution like that and it works well for us. There ends up being a lot of wasted space, but we use it store large, bulky items that are going to waste a lot of space anyway (a stock pot, dough mixer, slow cooker, food processor & accessories). We can also stash a few infrequently used bits of kit under and in front of the sliding rack (sitting on the base of the cabinet). We put the heavy mixer on the top of the pull out portion because that makes it relatively easy to get it on and off of the counter.
  7. FWIW, our Sharp microwave gets used at least 4-5 times a day and it has also held up well for many years. When the time comes, I will be inclined to go with Sharp again.
  8. FWIW, last week's Cooking Issues podcast discussed "domestic" country hams (Newsom's, Broadbent, Edwards, etc.). Basically, Dave's take is that almost all of the hams that are aged 1-2 years are a good products and they are worth the premium over the stuff that is not aged as long. It made me want to pull the trigger on one of those 'extra' premium hams. IIRC, he also thinks domestic country ham is a totally different category of product than things like Jamón Ibérico and thus the two should not be compared. For those not familiar with Cooking Issues, you may find it is an acqu
  9. Thanks for this. I don't remember exactly why, but I also was not a fan of the book. I either stopped reading or started seriously skimming not very far into it. Because of that, I hadn't even considered watching the show. Perhaps I will now.
  10. Perhaps there is more than one spelling/translation, but I think you may be referring to penghui. It is an alkali substance for which there are substitutes (see here for one). It can also be omitted. In some regions noodles are traditionally made without out it. There is a very good article about this here.
  11. I thoroughly enjoyed Peter Kaminsky's Pig Perfect. It has loads of info on hams. Some of the info is a bit dated now, but it is still a good read.
  12. Can't say I've ever known that to be a thing for steaks. Hoagies for sure, not steaks though. Steaks can get really messy without that bread to soak up the cheese, juices, and ketchup. YMMV
  13. I don't drink it very often, but I love the smell of the Nikka Coffey Grain Whisky. I spend more time swirling it around and sniffing it than I do sipping it.
  14. I was thinking the exact same thing when I watched it. I think the variety I get locally is similar, although in many cases the amount of each item on hand may not be as great at my market.
  15. rustwood

    Sous Vide Turkey

    I had 2 whole turkeys and ended up with an extra set of legs of thighs after breaking out a whole breast for the smoker. I also started the legs and thighs at 150 for 12 hours, but then dropped it to 134 before adding the boned out breasts. I was cooking them a couple days in advance, so I decided to pull one bag of legs out when I put the breasts in. Everything went back in the bath @ 134 for 2-3 hours on the day of. The legs with the extra 12 hours at 134 had a noticeably different texture. They were much easier to pull than the ones without that extra time. Live and learn.
  16. rustwood

    Sous Vide Turkey

    FWIW, I did mine at 134, out of the bag, dried/cooled a bit, then seared on a hot grill just before serving (flat side of grillgrates). It came out great. Not that I am saying 1 degree matters, just that 135-ish worked well for me.
  17. i linked to the sale info. Here is the homepage.
  18. The annual Thanksgiving Paprika Recipe Manager sale is on now through the end of the month. All platforms are discounted by 40-50%. Version 3 was recently released for all platforms except Windows. I repurchased the Android app to get the new version and I feel the new features are well worth the $3. I've already used the pinned recipe and timers features. The timers show up as hyperlinks whenever (mostly) the directions include a time. Two quick clicks and the timer starts. Although version 3 for Windows has not been released, anyone who buys the old version now ($10) will get the new v
  19. This has me wondering if it is possible to use a griddle that spans 2 burners on an induction - or a roasting pan. Are you good as long as both elements are fully covered?
  20. I am not entirely sure this is what you mean by "recipe apps", but you might want to check out this thread for apps that capture and store recipes you find on websites (and elsewhere):
  21. I completely agree. I think it is even more true when you are dealing with human research participants. 'Bad' data from just two or three less than ideal participants can dramatically impact the results of a study. What is bad data or a bad participant? I think figuring that out is how some researchers end up sliding down a slippery slope. It is not at all unusual for a participant to basically give random responses to get through a study as quickly as possible - either from the outset or partway through because they got bored and/or annoyed (presumably). There is also the pr
  22. I never realized that they are a Philly thing. They were always just in the grocery stores in the fall - usually great piles of of them on a huge end cap display. I suspect it is not the same these days, but many moons ago it seemed like during October almost every other shopper dropped a box of them in their cart. I don't recall what they cost back then (certainly not $35 a box), but my impression is that they were a very inexpensive tradition.
  23. I recently finished this as well. I was in the process of creating a new post when I searched and found yours. Your post may have been my inspiration. I thoroughly enjoyed it, although I enjoy reading about the exploits of naturalists and explorers in that golden age (e.g. the recent The Feather Thief: Beauty, Obsession, and the Natural History Heist of the Century, also: The Lost City of Z: A Tale of Deadly Obsession in the Amazon). It also contains a great deal of interesting history that is unrelated to food. I am tempted to say it is more food-adjacent than food-related. T
  24. I just received an alert for the 2018 Piglet winner: Kachka: A Return to Russian Cooking @ $2.99 I think I set up an eREaderIQ alert for it after reading one of the Piglet reviews, but after re-reading a couple of them now (perhaps not the right one), I am not especially inclined to buy it. In fairness, that is at least partially because I already have a backlog of cookbooks I haven't 'touched' yet.
  25. I've had an ereaderiq.com alert on this book for a long time and it finally triggered yesterday. AFAIK, this is the first time this has been priced at anything significantly less than $18.99. Needless to say, I snapped it up.
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