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CHOW Reviews: Calphalon Contemporary Nonstick 12-Inch Everyday Pan

When you review pots and pans, it would be nice to see actual dimensions as well as weight and capacity measured (as opposed to relying strictly on the manufacturer's info—if they even provide that). Thanks.

Feb 03, 2014
DanW in Cookware

Rhubarb is in Season

Here is my favorite rhubarb recipe, the pie I grew up with in Wisconsin. My favorite way to enjoy it is to put it in the fridge overnight and eat it for breakfast—I usually have to make two pies so I actually have leftovers in the morning. ;)

Rhubarb Pie

1 1/2 cups sugar
2 tablespoons flour
1 cup whipping cream
3 cups rhubarb

Sift together sugar and flour, add cream, and mix. Place rhubarb in unbaked pie shell. Pour liquid mixture over rhubarb. Add lattice top.

Bake at 425 for 5 minutes
Reduce to 325 for 55 minutes

Jun 05, 2013
DanW in Home Cooking

Need to Register for Everday White China, what is classic and durable?

We went with Denby White Dinnerware (http://www.denby.co.uk/dinnerware/whi... but not the Squares variant) primarily for the shape of the noodle bowl and the pasta bowl. It has served us very well for seven years and still looks new. I can't remember where we registered for ours, but I think BB&B has some available, and there's some on Amazon as well. The dinner plate is quite large, so make sure it fits where you would be storing it.

Sep 11, 2012
DanW in Cookware

Best Margaritas - need recipe

I have two basic recipes, with one variation.

The first is a margarita made for my tastes, served on the rocks, no salt.

3 parts El Tesoro Silver
2 parts Cointreau
1 part fresh-squeezed lime juice
dash of orange bitters

The second is for parties (it's a slight variation on the Jeffrey Morgenthaler recipe from above). I put the liquor in the freezer the night before, squeeze the citrus the morning of, and mix it all in a big Thermos jug to keep it cold. The Cuervo is one of the cheapest decent 100% agave tequilas I've found; the Citronge is relatively inexpensive and I like it better than generic triple sec.

2 750ml bottles Cuervo Tradicional Silver
1 750ml bottle Patron Citronge
3 cups fresh-squeezed lime juice
3 cups fresh-squeezed lemon juice
1 cup agave syrup

And my variation on the second recipe.

Raspberry Lime Rickey Margaritas
2 750ml raspberry-infused Cuervo Tradicional Silver (1 pint berries/bottle, infused for 2 weeks)
1 750 ml bottle Patron Citronge
6 cups fresh-squeezed lime juice
1 cup agave syrup

For both of these I've found that people survive a little better if they mix it with a bit of seltzer, especially if they are drinking them throughout the day.

Aug 02, 2012
DanW in Spirits

need advice on affordable New England wedding venues

We had our wedding here back in 2005. Outdoor ceremony, catering by East Coast Grill, open bar (beer, wine, sangria). It was a fantastic party in a beautiful location. Everyone stayed at the Hotel Marlowe and had a great time. Unfortunately I can't recall the budget numbers, but I'll try to look them up later tonight.

Apr 11, 2012
DanW in Greater Boston Area

It's That Time of Year - Make Your Own Cointreau / Triple Sec / Orange Bitters

Here's a site that has clear, amber, and cobalt swing-top bottles. http://www.freundcontainer.com/ppc-be...

Feb 28, 2012
DanW in Spirits

What bourbon are you drinking these days?

Thanks for the info, it'll be a big help to me.

Jan 26, 2011
DanW in Spirits

Chicken livers: Any great recommendations?

The East Coast Grill does a chipotle-glazed chicken liver app that is a favorite of mine. The livers are deep-fried and have a bit of heat. They are served with crispy, salty, very thin onion rings, sweet and sour greens with bacon, and an orange marmalade. I haven't been able to go to the ECG for too long, so the app may have changed a little.

East Coast Grill and Raw Bar
1271 Cambridge St, Cambridge, MA 02139

Jan 26, 2011
DanW in Greater Boston Area

What bourbon are you drinking these days?

My two bourbons are not a lineup—I am just getting started in my bourbon appreciation. Your list, on the other hand, definitely is a lineup.

How would you describe the Eagle Rare 17 year, relative to the bourbons that I have?

Jan 12, 2011
DanW in Spirits

What bourbon are you drinking these days?

I currently have Eagle Rare 10 year and Pappy Van Winkle's Family Reserve 20 year on hand. The Eagle Rare gets used to make the occasional Old Fashioned, and the Pappy is slowly sipped neat.

Jan 11, 2011
DanW in Spirits

Reed's Ginger Ice Cream

I've seen it at Whole Foods (at least at the River Street Cambridge location).

Aug 12, 2010
DanW in Greater Boston Area

Best steak knives and carving knife?

Take a look at the rosewood-handled Forschners (http://www.cutleryandmore.com/details...). Their kitchen knives are very nice for the price, and the steak knives are highly rated by Cook's Illustrated.

Jan 19, 2010
DanW in Cookware

Herrell's no more?

Here's a story on what's going on:

Jun 23, 2009
DanW in Greater Boston Area

Searching for Chile Relleno Burritos

Picante in Central Square Cambridge has them on occasion.

May 28, 2009
DanW in Greater Boston Area

Scotch Bonnet Chile Source

I have been making a (slight) variation on the first recipe. It's not the same as the Inner Beauty at the ECG, but I like it a lot (as do my friends and coworkers). I went to the most recent Hell Night (all three nights, lol) and the Inner Beauty was much thinner and more mustardy. Good, but not great.

May 27, 2009
DanW in Greater Boston Area

Scotch Bonnet Chile Source

The first batch I made I cut them up and seeded them. The second batch I just trimmed off the stems and put them in whole. Neither one had problems but I think I had less than half the blender jar filled with them and I included other ingredients (mustard, molasses, etc.).

One thing to note is that I was using a blender with a glass jar. My new blender has a plastic jar, so in a couple weeks I will be seeing if the flavor lingers on. :)

May 26, 2009
DanW in Greater Boston Area

Scotch Bonnet Chile Source

I have pureed habaneros in the blender to make hot sauce (Inner Beauty, yum), and I had no problems with fumes or cleaning.

May 26, 2009
DanW in Greater Boston Area

Spicy food, cocktails, and The Replacement Burger

So Green Street has no more Carribean-influenced food? It's just another 'generic' upscale New England comfort food restaurant? Sad.

Sep 17, 2007
DanW in Greater Boston Area

Need food mill advice

I have owned the Cuisipro for a number of years and I like it a lot. I have used it for a variety of things (applesauce, tomato sauce, mashed potatoes, soups) and I like the versatility of the 3 different discs.

Jul 17, 2007
DanW in Cookware

Everyday dinnerware

My wife and I chose Denby White (http://www.amazon.com/Denby-White-Din...) as our day-to-day dinnerware. We both really liked the simple, clean design that emphasized the shape of the pieces. I especially like the rice bowls.

Jul 06, 2007
DanW in Cookware

Buy These Now

When you're using a roasting pan on the stove top (making gravy, for instance) a heavier pan reduces the warp factor.

That said, I have a cheap roasting pan because, like Chuckles the Clone, I have better things to spend my money on.

Jun 18, 2007
DanW in Features

I'm In Love with My New Copper Kettle

I would recommend a look at Breville products (http://www.brevilleusa.com/). We have a SK85XLNova (which I think is unavailable now). It functions beautifully and there are numerous small things that it gets right (like a built in loop on the plug to make it easier to remove from the outlet).

Jun 14, 2007
DanW in Cookware

Question before buying a saute pan

I've found my 3 qt. (All-Clad stainless) to be a good size when cooking for 2. I've cooked for 4 using it but, depending on the recipe, it can get a little crowded.

Jun 11, 2007
DanW in Cookware

Cookware every man should have?

Jun 07, 2007
DanW in Cookware