TeRReT's Profile

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Too much oil/pesto mix with noodles- can it be saved?

Easiest is add more noodles.

Failing this, you can add cooked, sliced potatoes and green beans.

You could add breadcrumbs or croutons.

Make it a cold pasta salad with lettuce.

Add some chicken or another protein.

Try a soft fried egg on top.

Tomato or tomato sauce would also help cut the flavour a bit.

Mushrooms or broccoli or any other vegetables to use up some of the sauce would help some too.

Anything to dilute it so really many things would work.

problem with jumping pages on android

Android 4.4.2 using chrome on a galaxy s4.

Pages load fine and don't jump like IOS but when I go to click on a link the text size decreases which in effect causes the page to jump and where I intended to click often ends up opening the link under.

I wait and make sure the page is fully loaded but it won't do this until I try to push a link. Virtually every time and been happening for awhile.

No changes on my device recently.

Thanks in advance.

Dec 12, 2014
TeRReT in Site Talk

Buying chopsticks

While there are smooth lacquered Japanese chopsticks it's also common for a rough texture to be applied or grooves added on the tips to aid in grip. When I buy Japanese lacquered chopsticks I ensure they have one if the two.

Dec 11, 2014
TeRReT in Cookware

Buying chopsticks

That's what the chopstick rest is for :P

it's completely preference, I like the feel of my round ones but it really doesn't matter.

I like the thin tipped Japanese ones with the rough grip on the tips.

Dec 11, 2014
TeRReT in Cookware

Buying chopsticks

While lacquer will wear off it takes a bit of time. I use my lacquered chopsticks everyday and have left them in water overnight and the lacquer has only begun to come off three years in. If you use them less then daily they should last awhile.

I prefer Japanese chopsticks as many have a grip at the tip which made it much easier for a beginner to use, long Chinese ones or metal Korean ones challenged me a lot with heavy noodles.

Dec 10, 2014
TeRReT in Cookware

Address our concerns, please

Careful they have already created q&a where you can't reply to a post in a discussion board, next might be the punctuation free posting format and do away with the discussion fornat entirely.

Dec 05, 2014
TeRReT in Site Talk

Best cutting boards?

Your options are sanituff rubber or epicurien pressed wood, I like neither, but there is some positive feedback about Epicurean ones I guess.

If you eliminated dishwasher friendly you could add wood which would be the best choice.

Stay away from glass.

You could do a large wood combined with a few epicurean I suppose.

Nov 27, 2014
TeRReT in Cookware

any of these sharpening stones decent?

The only ones I'm familiar with are king and キング which is king in Japanese. If the price is right these are generally acceptable stones up to 1000 grit. I have heard past 1000 they get to be less consistent. I have a 1000 king and have had no problems with it.

I can't read the left pink box it's not in the photo enough and the white boxes are too fine of writing for me to focus my eyes.

Oct 24, 2014
TeRReT in Cookware

Japanese BOSS canned coffee in America?

If you can't find it anywhere else then go with online.

http://global.rakuten.com/en/search/?...

amazon.jp might also have it.

Oct 20, 2014
TeRReT in General Topics

When did coconut oil become OK to use, and how and why?

It's been OK for quite awhile. While it is a saturated fat, it is a medium chain triglyceride and as such is a beneficial saturated fat.

Research more about medium chain triglycerides to have a better understanding.

Oct 13, 2014
TeRReT in General Topics

black burgers and other limited-edition and novelty items at fast-food establishments

yup, definitely good for Halloween, like Disney's Halloween black hotdog.

http://en.rocketnews24.com/2014/09/20...

Sep 20, 2014
TeRReT in Japan

Microwave / Convection Combo Oven - Any Good?

My combo microwave can do all these things but is but is not practical for commercial use. If you use it as an oven for pizza for example you can't use it as a microwave until it has cooled down sufficiently which could take 10 minutes which would be hell for a commercial kitchen.

Not sure if this is true for all models but I suspect there would be limitations in most models.

Panini I don't really understand how you do in an oven as it is supposed to be pressed and grilled but the combo microwave could make a toasted sandwich.

I would probably get a breville smart convection oven and a separate microwave if I were you or look for used commercial appliances which might be more viable.

Sep 11, 2014
TeRReT in Cookware
1

Shokuyoku no Aki -- Delicious Autumn

My vegetable supply is winding down fast. One of my students is a farmer so had a nice supply over the summer. He hopes to have one more round of cucumber but I really enjoyed the cucumber and eggplant most.

2 weeks ago was the last of the eggplant and also got a huge bag of shishito which i have been loving. Grilled shishito and eggplant with sesame and ponzu so good.

The last bounty I got was potatoes and kabocha so looks like the fall vegetables will be enroute.

Grapes are still here but Melons have gone. Too much rain for a long melon season I guess. Nashi have been good but the peach season was also short this year.

Sep 06, 2014
TeRReT in Japan

Best Chef's Knife?

There are many posts you should wade through on this site full of information.

There are three common themes in all the posts.

First, you need to decide between European style vs Japanese style.

Second, if you can handle the knife before buying it is optimal as each one feels different for everyone, that being said usually the best deals and more difficult to find knives won't be able to be held first.

Third, and most important, sharpening is more important than the knife itself. You can have a $5,000 knife that will get dull within a year and will be as effective as cutting with a butter knife unless you have a means to sharpen it. To solve this, you can either invest in any various means of sharpening, or you can find a good local sharpener to sharpen your knives.

For sharpeners:

http://chowhound.chow.com/topics/797106

Similar knife threads:

http://chowhound.chow.com/topics/9854...
http://chowhound.chow.com/topics/6789...
http://chowhound.chow.com/topics/3307...

The most recommended knife for value is typically the Victorinox but it will lack the weight you are looking for.

For weight the Henckel and Wustof knives are fine, but they typically cost more than other knives which might perform better.

http://www.chefknivestogo.com/tojiro-... for example would be a slightly Japanese style version of a chef knife which would be heavier and good value for quality.

Sep 06, 2014
TeRReT in Cookware
2

Reply posts not allowed with Firefox?

Try disabling extensions which might cause conflicts, adblock and ghostery have been mentioned as potentially causing problems with replying.

Aug 28, 2014
TeRReT in Site Talk

Reply posts not allowed with Firefox?

Is it possible you are trying to reply to a post in the new question and answer format? That format does not permit discussions so no replying except to original post.

Aug 28, 2014
TeRReT in Site Talk

Chowhound now allowing advertising posts?

http://chowhound.chow.com/topics/985121

Welcome to the new chowhound.

Some of these threads may eventually be deleted but many are now permitted.

Aug 20, 2014
TeRReT in Site Talk

Additions to locked threads

I don't remember the details, someone either needs to have the thread open before it is locked, or a reply already started and then the reply can be finished. Once their browser is refreshed they can no longer post.

I believe they just need to have a thread open, not a reply started though.

Aug 17, 2014
TeRReT in Site Talk

#@%* White Chocolate

I remember hearing sometime in my life that white chocolate in particular is melted easiest in a microwave.

Where are our T-shirts?

Maybe it's taking them time to have them remade after they decided not to send the t-shirts with the giant blue hearts on them.

Use for mashed avocado (besides guacamole)

I add olive oil and some lemon or lime and whatever herbs you have, maybe some garlic and sliced cherry tomatoes and toss with some pasta.

Aug 09, 2014
TeRReT in Home Cooking

Draining eggplant and zucchini without salt

Microwaving for a short time and then squeezing the moisture out might be effective.

Aug 07, 2014
TeRReT in Special Diets
1

Ongoing Feedback for New Conversation Types

True, I also have my email in my profile, but if the point of q&a was to reduce chatting then perhaps private messaging would also be effective. Many new users also don't know to check people's profiles to find their email address.

But fair enough it's low on the list of needs, but so were many of the changes they did do.

Aug 05, 2014
TeRReT in Site Talk

MEAT DONENESS -- then and now

When I was younger pork, fish and chicken well done. Steak medium well for everyone.

Now, everything medium rare for my parents, raw to medium rare for me.

Edit: oops went beyond steak. In the past steak was medium well now medium rare for parents and rare to medium rare for me.

Aug 05, 2014
TeRReT in General Topics

Ongoing Feedback for New Conversation Types

I think you have done yourself and the community a disservice with the present q&a format.

While I will never use this type of post and think it was a mistake, I think you shot yourself in the foot by not making it compatable and convertable with normal discussions.

Probably the largest reason I don't like q&a is the possibility of new users posting what should be a discussion as a q&a. My concern would be slightly alleviated if I knew you could change it to discussion format. I realize going from discussion to q&a would be difficult with different levels of replies, but even if you could change from q&a to discussion would be useful.

It seems odd to me to create new functions that aren't compatable with each other. Seems like it would create more problems than it solves.

I don't particularly care about the blue heart as I don't generally use any form of like anyways, but enough people have voiced their opinion against it that I would consider holding a user submitted contest to involve the community and offer an olive branch.

I don't expect to see q&a go as you have paid someone to make it you won't pay them to remove it.

Would rather private messaging have been implemented rather that q&a.

Photo style posting seems useful though.

Really not a fan of the blue bar showing who hearted on mobile though.

That's about it for now.

Aug 05, 2014
TeRReT in Site Talk
1

why hide the "sticky" topics?

I have no "i" button.

Android 4.4.2 chrome galaxy s4

Aug 05, 2014
TeRReT in Site Talk

Makeshift Poll: what would have been better than the new Q&A format?

Another use of Q&A would be for games. You can write out a food related story over a series of posts, but out of order. And people can try to upvote the answers to get the story in correct order.

Jul 29, 2014
TeRReT in Site Talk
2

Why can't we eat rare chicken?

Fair enough, then sometimes they do and sometimes they don't use that breed. I have seen it used but I am usure in other cases it isn't used.

Jul 29, 2014
TeRReT in General Topics

Why can't we eat rare chicken?

In Japan you can eat raw chicken. Usually the chicken sashimi is lightly cooked on the outside but the centre is still raw. Not always though. They use a breed of chicken that is certified salmonella free.

http://en.wikipedia.org/wiki/Blue_foo...

Jul 29, 2014
TeRReT in General Topics

Le Creuset dutch oven - high temperature over induction?

My induction hotplate is only 1500 Watts so not strong but normally use medium for my lecreuset otherwise it gets too hot. I have had it on high though and the enamel grill pan I routinely put on Max for 5-10 minutes before searing meat. Only problem I had was melting the silicon mat preheating one time when I hung laundry waiting :P

Jul 22, 2014
TeRReT in Cookware