alarash's Profile

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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.

Jun 21, 2014
alarash in San Francisco Bay Area

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

duck press

Silverplated.

For that kind of cash, you could have two made of solid sterling.

Apr 08, 2014
alarash in Cookware

Never buy a fast food breakfast sandwich again..........................

My wife abhors fast food and weighs under a buck soaking wet. But, she has an achilles heel for egg mcmuffins. After reading this thread and the amazon reviews, I pitched in the $25 to get one of these. After using it for 3 breakfasts, I think it's worth it IF you are an egg mcmuffin fan, and you don't want to pay $3.79 plus tax every time you have a craving for one. The machine pays itself off quickly, though the ones we make don't taste identical to the drug dealer's version, mainly because we just refuse to keep processed american cheese slices in the house.

Apr 08, 2014
alarash in Cookware

Ebay copper pans buy, help with likely manufacture.

The saute pan and smallest sauce pan are both stainless steel lined and look to be Mauviel to me, 2.5 mm, non-hammered... which is their current top of the line.

The two larger sized sauce pans are tin-lined hand hammered, also Mauviel, probably 2.5 - 3.0 mm. It took me 10 minutes of careful examination of the photos to discern there are 2 different hammered tin lined sauce pans. Since the two are of the same proportion, and no single photo shows both pans, it's not trivial to recognize this.

Four Mauviel pans with lids sold individually on ebay would probably fetch $650. You've made a great buy. Good eye. Deals like this lurk around, so if you keep up the energy scour the ads, it will pay off. At some point though, I decided to leave some bargains to the next generation of copper lovers, as my wife has vowed to give away any more copper that I bring in the house.

Apr 08, 2014
alarash in Cookware

tri-ply vs copper core - worth the extra$?

i'll keep my eyes open for an old one somewhere, as this question really does deserve to finally be answered.

Mar 23, 2014
alarash in Cookware

tri-ply vs copper core - worth the extra$?

sjl24,

you are 1 simple question away from opening the door to cookware paradise.

now, sit back, and carefully decide if you want to ask Kaleo what other cookware you might want to consider.

You take the blue pill -- the story ends, you wake up in your bed and believe whatever you want to believe.

You take the red pill -- you stay in Wonderland and Kaleo shows you how deep the rabbit-hole goes.

Mar 16, 2014
alarash in Cookware

Unknown origin.

I agree it is a Matfer. The symbol is that of a chef hat.

Can I buy it?

Mar 16, 2014
alarash in Cookware

T & R Taste of Texas BBQ in Sacramento

I drive by it often as I live nearby, and have thought of stopping. If you try it, please leave your impressions.

Feb 24, 2014
alarash in California

How to clean the copper strap of bain Marie?

Hi BonBon79,

Congratulations on the great score!

I hope you take the time to read a bit about cooking with copper. There's lots of good material on several threads here on CH which will help make sure you preserve the tin lining for a long time. Cooking with copper is such a joy. The heat control is unmatched.

best wishes!

Feb 23, 2014
alarash in Cookware