alarash's Profile

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duck press

bargain

Aug 31, 2014
alarash in Cookware

Le Creuset Japanese Grill

I've not had the chance to try it. My wife promptly filed it away in some box or closet, recognizing that it was probably a useless item in our house. If you buy one, let me know if it was useful. I kind of doubt the heat source beneath the grill would be enough to heat it adequately.

Aug 31, 2014
alarash in Cookware

Copper Cookware Lined with Silver

Silver has a higher melting point, so it will be better for searing meat and any kind of high heat cooking. This also means the silver lining will last longer. Silver conducts better than tin. However, since the lining is very thin, it does not make a noticeable difference either way.

Aug 17, 2014
alarash in Cookware

where can I buy san pelligrino limonata by the case?

costco

CANLIS - A 'Very Mixed' experience!

I wondered the same thing. I am always shocked when a server doesn't inquire if there was a problem when they take a plat with a significant amount of food left on it, especially at a nice place.

Aug 03, 2014
alarash in Greater Seattle

Summer 2014 Yard/Estate/Tag Sale Scores

I bought a legion industries copper sauce pan that was quite thick and heavy. When it arrived, I was disappointed to realize that there was a thick layer of IRON in between the copper exterior and the stainless steel interior. Ive never seen or heard of any other company that does this, but what a waste. It makes no sense to me at all. Does yours have iron in it?

Aug 01, 2014
alarash in Cookware

CANLIS - A 'Very Mixed' experience!

I pretty much agree with what you've said here, K.

The higher the price and/or the more highly recommended the restaurant, the higher are my expectations, and the lower the likelihood I'll enjoy my meal. It's for this reason that I am hesitant to visit the "best" restaurants in the towns where I frequent or have recently lived (Charleston in Baltimore, the Inn at Little WA in DC, Herbfarm or Canlis in Seattle, the Kitchen in Sacramento, or French Laundry in Yountville).

Instead, I spend my money at less famous but also excellent restaurants in each town above that I view as 'under-rated', or outstanding but not pretentious, mainly because it's unlikely I'll waddle away feeling ripped off.

About the uncuttable sinew in the striploin, I agree that they should have sacrificed a bit of the size of the portion they presented to you and should have removed that segment prior to preparing it. It might have decreased the wow-factor in the presentation, but it would have prevented the disappointment. I would be pissed. Especially if you're going to charge me a premium for that dish... you better nail it.

I tend to have the same feeling regarding espresso houses that charge 4.50 for a 12 oz latte. Fine, but if you F%&$ it up, expect hellfire on my review.

Jul 31, 2014
alarash in Greater Seattle

A chef's love letter to la rondeau....

show off.

Jul 23, 2014
alarash in Cookware

Eugene Redux

A++++++++++++

ROFLMAO!!

Jul 12, 2014
alarash in Pacific Northwest

Dried small green lima beans- is there a good use?

this is what we would have done in the old country:

http://toriavey.com/toris-kitchen/201...

Jul 02, 2014
alarash in Home Cooking

Summer 2014 Yard/Estate/Tag Sale Scores

now i want one of these... how cool!

Jul 01, 2014
alarash in Cookware

Do these dimesions for this copper pan sound off?

Did you win this ebay auction?

I suspect the seller meant to say kilos, rather than pounds, as the thickness looks to be 4mm, and 9 kilos would be an appropriate weight for a pan this size without a heavy iron handle.

Jun 23, 2014
alarash in Cookware

Seeking large quantity of local avocados

Your best bet is a sunday farmer's market. I live in Sacramento, and we have a very good one here tomorrow morning. However, avocados might not be easy to come by, as I think they are mostly grown in southern california. It's not quite warm enough even in the central valley to grow them well in northern california.

Do these dimesions for this copper pan sound off?

It is extremely unlikely that a pan of 11 3/4" height has a tapered copper sidewall and thicker bottom, as most pans of this sidewall height are stockpots, which would not benefit from a thick bottom or tapered walls.

The antique french copper pans I have seen with tapered walls and thicker bottoms are evasee, saute, and occasionally sauce pan shapes.

Jun 20, 2014
alarash in Cookware

Copperbrill at Crate & Barrel

I couldn't find it on their site either. In store special?

Jun 15, 2014
alarash in Cookware

Would you use this mortar and pestle?

We keep a small one like this to grind Saffron into powder, then we dissolve it into a small amount of hot water, then we mix that water into basmati rice. In my kitchen it's a single-use device, but I do keep one. I'm sure there are many more uses.

Jun 09, 2014
alarash in Cookware

Alton Brown is Nasty to Contestants!!!

a "fake smile," in her case, is a redundant statement. it's the only version she can produce.

Jun 07, 2014
alarash in Food Media & News

Dot's closing

I'm really sad to hear this. I went there whenever visiting my family in Seattle, and was so happy they had opened when I discovered Dot's a few years ago. I, too, hope they are moving on to bigger and even better things.

Jun 07, 2014
alarash in Greater Seattle

"odd lot" stores??

Based on your post, I just went to my local big lots to find Jacobs Kronung in stand coffee but no luck.

Half kilo of coffee for drip?

Whole beans or pre-ground?

I drink their instant, which is yummy! Why did they discontinue?

Jun 01, 2014
alarash in General Topics

"odd lot" stores??

Based on your post, I just went to my local big lots to find Jacobs Kronung instant coffee but no luck.

Half kilo of coffee for drip?

Whole beans or pre-ground?

I drink their instant, which is yummy! Why did they discontinue?

Jun 01, 2014
alarash in General Topics

Diners Drive-ins and Dives

After years of being a fan and trying to visit the places featured on this show, Guy Fieri stuffing his face is finally getting on my nerves.

"Mmmmmmm, that ___ is on point!"

"That's one of the best ____ I've eaten all year"

If I *am* watching the show, my favorite thing to do is watch the chef watch Guy Fieri stuff his face. I always get the feeling Fieri's team does not pay for the food they're eating, or at least it seems so by the way the chefs tend to wince and grimace watching him eat it. Or at least that's my interpretation of what's going on.

In the old country they would call such people "moft-khor," meaning someone who "eats-for-free," a derogatory term implying the person is a parasite.

Of course, the chef might be grimacing from uncertainty, nervous about how he'll react to the food; but they shouldn't be nervous, as his reviews are uniformly spectacular. Also, it seems silly for the chef to be concerned about the cost of the food in comparison to the great publicity the show provides.... but I still get the vibe these chefs are a little annoyed.

I have yet to see many chefs cheer him on to eat more, or look thrilled as he's stuffing his face. Has anyone else noticed this, or am I alone in this observation?

May 21, 2014
alarash in Food Media & News

Is there anything wrong with this copper pot?

What city is it in?
I know of a similar place in Houston, but even there I haven't found a great copper pot yet.

May 18, 2014
alarash in Cookware

Is there anything wrong with this copper pot?

I don't want to hear any stories about copper pots narrowly lost at thrift stores because they were too heavy. I, too, lose years of my life hearing about such things. In all my years, I've never found a good copper pot in a thrift store...

May 17, 2014
alarash in Cookware

Is there anything wrong with this copper pot?

Nope I wasn't they buyer. But I'm a little jealous.

May 17, 2014
alarash in Cookware

Is there anything wrong with this copper pot?

I'd like to buy it... Only half joking ;)

May 15, 2014
alarash in Cookware

Best Ramen in Sacramento?

I've been to both Shoki/Shoki II, and Ryujin. They are different.

Shoki/Shoki II (the food is essentially identical between locations, though the original is even cozier) is in my opinion slightly more tasty. However, like another poster mentioned, the add-ons are what make it delicious, and these add-ons quickly add up. I went there once and paid $19 after tax and tip for myself, and I didn't buy a drink. I was full, but annoyed.

I go to Ryujin now on a regular basis. They have a large selection, prices are better, more seating, and taste is 95% as good. I like to get Tsukemen, but everything there is pretty good.

Shoki II is still a cut above, though, if you are just visiting and want the best Sac has to offer.

Apr 29, 2014
alarash in California

Most Authentically "Sacramentan" Meal?

I've been living in Sacramento for the past 2 years, and I'm not sure I am aware of any dish that was invented here.

The city is fairly clue collar and extremely ethnically diverse, and many international cuisines here are particularly strong. Among those you may not find elsewhere, I can think of good Laotian food (e.g. Vientiane), but all Asian foods are strongly represented here.

For a little more upscale American food, my favorite is Taylor's kitchen. Magpie is also outstanding. Both of these are worth driving to Sacramento in my opinion.

Apr 28, 2014
alarash in California

Which Copper Pots are REALLY Worth the Additional Cost?

Hi Jeremy,

I might be interested in buying one of these pans from Jim, but I like Kaleo, was skeptical of their source. How does Jim make them?

It's one thing to be a professional retinner of copper cookware. I imagine it's a totally different thing to be able to fashion these shapes from sheets of copper, and to make iron handles to attach to them, etc. If there truly are hand made in an artisanal fashion, I might spring for one.

alarash

p.s. I love old copper cookware, but I just can't quite relate to the slightly sensitive-new-age-guy degree of emotion expressed in his video at this site: http://www.eastcoasttinning.com/

Apr 20, 2014
alarash in Cookware

Farmed Fish at Costco

As much as I would love to be snobby about my palate for fish, and as much as I want to be responsible about eating fish caught from the sea rather than that raised in a fish farm and fed some sort of colorant to turn the meat the expected pink hue, I find myself actually loving the flavor of farmed atlantic salmon and farmed steelhead that I have been buying from Costco.

I've been buying these two fish for the past 3 years from them, and I've never been disappointed with the freshness or the flavor.

I also buy large amounts of troll caught king salmon and sockeye salmon from Costco when these fish are in season, as well as halibut filets, and occasionally other seafood. The wild salmon varieties and halibut have always been delicious as well. And I do love the divergent flavors of sockeye and king salmon for each of their own virtues.

But I can't hate on the farmed salmon and steelhead they seem to stock all year. Many on CH say it's not worth eating. I can't agree. I dig it. What's your experience been?

Apr 20, 2014
alarash in Chains
2

Ebay copper pans buy, help with likely manufacture.

drooling.

Apr 14, 2014
alarash in Cookware