FlyFish's Profile
Staub Cocotte Lid
I don't think the lids on any of these cast iron ovens/cocottes, enameled or not, seal all that well. If you really want a seal, you need to cut a couple "donuts" of the right size out of parchment paper and use them as a gasket of sorts. I've never felt the need to do that with any of mine - LC, Staub, and some cheapo plain cast iron - but I see it recommended in some books.
care of copper pans
I don't have much advice to offer, other than to mention that the tin linings on my copper all eventually darken to varying degrees, though I wouldn't refer to even the darkest ones as "black." And I've never had any discoloration from the tin transfer to the food, or at least not that I've noticed. Maybe a thorough cleaning with some metal cleaner followed by a good washing will at least get you back to where you started, but unless you cooked something unusually reactive in the first place, and I can't think of what that might be, to cause the blackening I suppose it will just return.
Hanneford's CHOICE vs. ANGUS Prime Rib ?? HELP !!
I think the consensus is that the whole Angus beef thing is marketing hype. Here's an earlier thread on the subject:
http://chowhound.chow.com/topics/642330
Spanish Food - appropriate nomenclature?
Yes. There's really no more similarity than there is between, say, French and Latin American or German and Latin American, which is to say essentially none. It's not entirely clear if the OP was asking about "real" Spanish cuisine.
What is the best cooking magazine?
I'm a big fan of Saveur as well, but I tend to think of it less as a "cooking" mag and more as a "food" mag. It has plenty of recipes, but the assumption is that the reader already knows the basic, and sometimes not-so-basic, techniques of cooking. Fine Cooking tends to be the opposite, focusing more on teaching cooking rather than documenting, for example, the food of certain areas or cuisines, or how a particular food product is produced, which is more what Saveur does. Admittedly, there's lots of overlap between the two but given that your 40-ish man is just now taking an interest in cooking he may be better off with Fine Cooking (or both).
Mail Order Lobster
I live about 30 miles from James Hook in Boston, and that's where I go to buy lobster. For obvious reasons, I don't have any direct knowledge of their mail-order business, but I can at least say they're a bona fide lobster pound and lobster is their primary, and almost their only, business (they have a small case of other seafood, but tanks of lobsters as far as the eye can see).
jameshooklobster.com
Haggis (at a Scottish festival)?
Haggis is actually not bad at all, as long as you don't think too long on what's in it. It's something like a spicy sausage. I've only had it in Scotland, so I'm not sure what the domestic versions might be like. I believe the use of lights (lungs), which are part of the traditional recipe, is not allowed in the US, but the final product is so highly seasoned that there may be little difference because of that.
Help me identify this copper pot?
You haven't found anyone who can provide a stainless steel lining because it can't be done. The stainless lining is created as part of the manufacturing process of the basic copper/steel stock, not applied after the pan is made (as is tin). Stainless linings do not wear out like tin and therefore do not need to be renewed, which is a good thing because there's no process to do it. Your only option, other than some exotic lining like nickel or silver, is to go with the tin. The difference in cooking qualities between a stainless and tin lining is less than many would have you believe and probably not discernible by the typical cook.
Sardines and PCBs
You're absolutely correct - knowing the concentration of total PCBs in a food is only half of the story; the specific mix of congeners that make up that concentration is the other half. That applies to both cancer and non-cancer risk, though perhaps more to cancer risk because virtually all the cancer potency is due to the 12 dioxin-like congeners. The real bad actor is PCB-126 (all of the PCB congeners have been assigned numbers to make talking about them easier), which has a WHO TEF of 0.1, i.e., is 10% as effective as 2,3,7,8-dioxin (also referred to as TCDD) in promoting cancer. As I mentioned before, however, there is ongoing debate about the TEFs and also about the toxicity of dioxin itself.
On a related issue that may be of interest, you sometimes see reference to the 2-ppm FDA action level, which is about the only concentration the government has published regarding PCBs in foods, as being a "safe" concentration of PCBs. Nothing could be further from the truth - the FDA level was never toxicity-based and is now considered to be an absolutely screamingly high concentration. Based on risk assessment work that I've personally been involved in, a "safe" level for unlimited consumption, generally regarded as a concentration that would cause one additional cancer in a population of a million consumers, would be at least a couple orders of magnitude lower than that.
Sardines and PCBs
Your information is correct, but it is restricted to cancer risk from PCBs, which can be attributed to the 12 dioxin-like (also called co-planar) congeners. PCBS also have serious non-cancer toxicity, however, and that isn't restricted to the co-planars. Also, the TEF values are a subject of some debate in scientific circles currently, as is the dioxin slope factor (slope factor can be thought of as the carcinogenic potency).
Treats for troops in Afghanistan
laredo - To be honest with you, I didn't pay a great deal of attention to brands on those items. We simply went to our local "warehouse" retailer, which happened to be BJs here outside of Boston, and stocked up on whatever we could get in large quantities without breaking the bank. It all seemed to be appreciated.
Another thing you may want to look into is contacting food manufacturers to see if they'll send items gratis. We had a wonderful response from Frito Lay, who sent a case of Slim Jims to our soldier's outfit, and also from a soccer ball company (name escapes me at the moment, I'm afraid) who sent a case of soccer balls that the soldiers could give to the Afghani kids. The smiles on those kids' faces in the photos . . . priceless.
Treats for troops in Afghanistan
We sent our soldier (home safely now after two deployments!) homemade cookies and other baked goods, and they were a big hit not only with him but with all those he was serving with. Other than that, we know that nuts, jerky, Slim Jim-type sausages, and similar foods were appreciated. We actually ended up joining one of the wholesale buying "clubs" to get large containers of these things at more affordable prices.
I know you're thinking primarily of food items, but towelettes and moisturizing eye drops were also greatly welcome.
Thank you for what you are doing. We kept records of our shipments and at last count have sent upwards of a half-ton of food and clothing (for the Afghans) to Afghanistan in the last couple years. It was one of the most rewarding projects we've ever undertaken.
Denatured vs Isopropyl Alcohol for Fondue Pot
We've been using denatured in fondue pots for 40 years or so, and that's what I'd recommend. The typical isopropyl sold in drugstores as rubbing alcohol is about 30% water - it'll work in a pinch, but denatured really is better. As Whats_For_Dinner suggested, a higher concentration of isopropyl will work fine (maybe better), but is less commonly available, and with denatured so ubiquitous I don't think the straight isopropyl is really worth searching for.
Quality of food on an Amtrak Superliner?
We recently returned from a trip from Denver to Oakland on the Amtrak California Zephyr. I think LikestoEatout nailed it with "not memorable but fine" - fine in this case being "OK."
The best meal by non-train standards was probably breakfast, which in our case was fully the equal of what you might expect in a decent diner, and offered a good selection of choices. Lunch fare was the standard mix of burgers and sandwiches - OK, but nothing special. I had a surprisingly nice herbed roast chicken at dinner with an (again) surprisingly nice bottle of wine. I agree that the prices were high, but as we had booked a roomette the meals were all included, so that really didn't matter. For anyone traveling in a coach seat and paying separately for meals I'd counsel trying to bring your own food and avoid the diner, or buy something simpler from the cafe in the lounge car.
Overall, I wouldn't recommend traveling by train primarily to experience the food, but neither would I avoid traveling by train because of the food - it's really not bad at all. (As a P.S. - the service was painfully slow, but of course it's not really like you've got anything else to do or anyplace else you need to be.)
apres ski meals
Tartiflette - the (sort-of newly) traditional apres ski dinner from the French Alps - baked Reblochon cheese, potatoes, bacon/ham. Great stuff. Google it and you'll find recipes and history, etc.
turnip v. rutabaga - what do you call it?
Cut into 1 1/2-inch (or thereabouts) chunks, toss with good olive oil and some S & P, and roast in the oven at 375 until tender - maybe an hour or so - turning now and then. Concentrates the flavor nicely. Add some carrots and/or other root vegetables for variety.
turnip v. rutabaga - what do you call it?
New England
Yes
In my family growing up, we commonly ate rutabagas and called them turnips, but also recognized that there were what I (eventually) came to understand were "real" turnips, which we called "white turnips." I much prefer the stronger (to me) flavor of rutabagas.
Corn. White vs Yellow
According to the information in the USDA nutritional database (http://www.nal.usda.gov/fnic/foodcomp/search/), white and yellow corn have exactly the same amount of lysine (0.137 g per 100 g), and generally appear to be pretty similar for all of the dozens of nutrients listed there. No data on blue corn, or any other colors.
How to make my stove burner smaller
We have the same problem with our gas stove. Flame tamer is definitely the way to go - it's not a heavy piece of metal, just a stamped sheet-metal gadget that elevates the pot a bit and also has baffles that funnel the heat away from it. Cheap and effective. We have a couple of them and stack one on the other for very, very low heat.
All- Clad Large Paella Pan for risotto?
I can't imagine making risotto in a paella pan - two different techniques entirely, though the dishes do share some obvious similarities. The idea in making risotto is not to evaporate the liquid, but rather to have the rice absorb it, leaving some to make a sauce (of sorts) - hence all the stirring, though there are those that claim you can make risotto just as well without the intensive stirring, but paella pans aren't really the right size and shape for that.
What Kind of Fondue Pot?
Nope. First, the pot (enameled metal, on mine at least) is taller than it is wide - the traditional ceramic or enameled iron caquelon is a good bit wider than it is tall, to permit stirring of the cheese (not stirring would be a serious fondue faux pas) as you dunk. If you look at the forks, the colored tips on the end (so you can keep track of yours) are characteristic of beef fondue sets, where you place the item in the pot and leave it there to cook for a while - because you don't leave your fork in the pot while eating cheese fondue you don't need the colored end to keep track of it. Finally, the scalloped insert that fits into the top of the pot is designed to keep the forks in place as the meat cooks - unnecessary, and in fact much in the way - for cheese fondue. And yes, you can turn the heat down on those little alcohol burners so that they'll work for cheese, but at any higher settings they'll burn the cheese quite quickly (though I do agree that they're a bit anemic for beef).
What Kind of Fondue Pot?
We have one of those as well, and I agree it does a good job with cheese fondue even though it's obviously designed for oil/broth. Good value for money, also.
French Copper Pots = lined with TIN or STEEL?
I have two iron-handled tin-lined copper sautoirs that are approximately the size of the one in the ebay listing for Baumalu.
The first is 9.5" X 3" X 3-mm thick; it weights 6 lbs, 2oz. The second is 8.75" X 2.5" X 2.75" thick and weighs 5 lbs, 1 oz. Based on that, and allowing for likely differences in the size and shape of the iron handle, (and without getting into the mathematics to calculate how many cubic whatevers of copper we're talking about), I'd say the Baumalu sautoir (9" X 3" X 2.0-mm; 5 lbs, 7 oz) is pretty much where it should be weight-wise.
As I've mentioned elsewhere in this thread, I have a few pieces of 2.0-mm thick copper in a couple different shapes, and they all cook just fine.
French Copper Pots = lined with TIN or STEEL?
I've never given a great deal of thought to the thickness of the tin, but based on various scratches and other insults I've given my tin-lined copper over the years, which inadvertently revealed the thickness of the tin, 0.5-mm actually seems quite thick to me.
ETA: Not sure why this ended up where it did - it was intended to be a response to ApartmentDweller's question (a few posts above) about the thickness of tin linings.
French Copper Pots = lined with TIN or STEEL?
I see the sales on Baumalu as well, and I've always wondered about it, so I hope someone can jump in here and educate both of us. I have a few Mauviel pieces in the 2-mm thick line that's was discontinued some time back, and they cook just as well as the thicker (2.5 to 3.5-mm thickness) pieces that I have.
What Kind of Fondue Pot?
Yes, I agree - I neglected to make it clear that I was talking about cheese fondue.
What Kind of Fondue Pot?
A smallish round Staub or Le Creuset French oven, sized to fit your fondue burner, would make a fine caquelon, and while it's still another item to fit into your small space at least it would have many other uses.
Just (sort of) kidding about the CrockPot comment - I have no experience with them personally, but if they will keep the fondue (previously prepared stove top in a regular sauce pan, of course) hot enough to bubble slowly while dunking and eating - and that's the part I don't know about - then there's no reason not to do it that way.
What Kind of Fondue Pot?
We're addicted to traditional cheese fondue and don't care if that brands us as adolescents of the '60s (which we are). As a result, we've got a few different fondue setups - along with an absurdly expensive and impractical infrared raclette stove, which is a whole 'nother story.
The problem comes in trying to have one fondue pot that will handle both the traditional cheese fondue and can also be used for chocolate, beef (oil) and Chinoise (broth). In this case, one size definitely doesn't fit all.
Most fondue "sets" sold in the US are really for the oil/broth fondue and have a rather vigorous burner with a stainless steel, or enameled steel or iron pot. The shape and material of the pot are all wrong for cheese/chocolate; the burner will usually work for cheese when turned down all the way, but likely will require some sort of "flame tamer" sort of setup for chocolate. IMHO, the best solution is to go ahead and get the oil/broth setup you like - there are any number of enameled metal pots out there that should solve your allergy problem - and then get a separate ceramic pot (caquelon) for cheese, using it also for chocolate with some sort of kludge so the burner doesn't overheat the chocolate.
I'll refrain from commenting on cheese fondue in a crockpot. ;^)
What is this canned fish?
I ate a lot of canned salmon growing up - the bones were my favorite part as a kid and I used to have to fight my brother for them. I can't say I remember it tasting bitter or metallic, but I don't think my tastes had been refined much at that age and I haven't had canned salmon for decades.
Incidentally, although the skin in the can is indeed gray, there's also the small darker muscle tissue that lies under the lateral line that cooks up gray as well. (Similar to the small dark red muscle on a swordfish steak.) That's the muscle the fish uses for general cruising around - the mass of pink muscle we know so well is only used for short bursts of speed. Fish can get away with this because they're supported by water and don't have to carry around muscles that aren't used frequently. Land animals don't have that luxury, so have developed different strategies.
Penzey's smoked paprika = pimenton?
We do a lot of Spanish cooking, and we're currently working our way through a batch of Penzey's pimenton. It's the basic sweet (not hot) smoked paprika - very similar to the common Spanish sweet La Chinata, but I agree with blkery that it's somehow not as subtle and doesn't seem to have the same depth of flavor. I think we'll go back to La Chinata after using up the Penzey's, but there's nothing wrong or inauthentic about the Penzey's product.
Now, Smokey mentioned Penzey's Aleppo pepper, and that stuff is absolutely fantastic. A totally different product, as Gio noted - something like crushed red pepper but moister, not as hot, and without the seeds. Wonderful flavor with just a small to moderate amount of heat.
