TeRReT's Profile

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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.

2 days ago
TeRReT in Site Talk

#@%* White Chocolate

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

Aug 16, 2014
TeRReT in Home Cooking
2

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.

Aug 16, 2014
TeRReT in Site Talk
8

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

Need to vent quickly.. new HUGE pet peeve Restaurant week only menus

It is a lot more work to run two menus at the same time. It is also a waste of food as most people order the cheaper option. The increased number of patrons make it difficult enough to keep up with the special prep let alone regular menu.

Don't eat out that week and cut the restaurant staff slack. They work even longer hours during these weeks with no overtime.

Jul 18, 2014
TeRReT in Not About Food

Best Rasp / Fine Grater?

Hmm, then maybe there is a difference with the plastic one. I always just buy the at restaurant supply stores, they are generally cheaper then at places like SLT and the others.

Jul 17, 2014
TeRReT in Cookware

Best Rasp / Fine Grater?

Definitely keep with microplane.

I use this one most, but it would be too thin again for your husband.

http://www.amazon.com/Microplane-4000...

I also have the bottom one at my parents house. I can't seem to find it alone I imagine it is medium or fine and seems to be the gourmet series. It also works well.

http://www.amazon.com/Microplane-Gour...

Even though they all say dishwasher safe, it has been my experience that the dishwasher dulls the microplane faster than food. I routinely (2+ times a week) grate garlic, fresh ginger, frozen fresh ginger, parm (including rind sometimes) and I have yet to replace my microplane after years. Gently hand wash, you don't want to press too hard. In my experience it isn't actual dulling you experience but the teeth being pressed back towards the frame which gives you a dulling effect. I minimize this by handwashing gently. In a professional kitchen we experienced the dulling effect rapidly when put through an industrial dishwasher, I imagine a home one can do the same over time.

Jul 17, 2014
TeRReT in Cookware

Henckels Dishwasher Safe??

I believe EFGM is exercising sarcasm.

Jun 19, 2014
TeRReT in Cookware
2

21 Things chefs wish they could tell you.....

If you have an allergy or an intolerance, don't rely on probing questions. Rather, always, state you have an intolerance immediately and the waiter *should* relay the information to the kitchen.

The servers no matter how educated will never know 100% of the ingredients or have their hands in the food preparation so you are better off having the kitchen informed who actually prepares the food and and control it.

The waitstaff won't know every allegergen in every dish.

Jun 18, 2014
TeRReT in Food Media & News
3

help to identify a japanese knife

Yeah there isn't much info in a preliminary search.

Minamoto Takahisa I found a few places and saw one reference to Sakai which is the famous knife area near Osaka.

Jun 16, 2014
TeRReT in Cookware

Rice cooker on a timer

Panasonic/National and Mitsubishi are also stellar. I currently use a national and my in-laws a Mitsubishi.

Jun 12, 2014
TeRReT in Cookware
1

Knife of the future!!!

At first I wanted swooshing ninja sword sounds but now I realize how much lightsaber sound effects would improve my cooking.

May 26, 2014
TeRReT in Cookware
1

De Buyer Mineral B Pans

I went out drinking instead of seasoning my pan. I will do that tomorrow. Did buy flax seed oil for the job.

Takeda visit probably won't be for two months. My konosuke is custom, I chose the steel, shape, handle, engraving, etc.

I got an hd2 gyuto, will take pictures when it arrives. Staff at konosuke were ridiculously nice. They have been so busy since the tomato youtube video.

May 10, 2014
TeRReT in Cookware

De Buyer Mineral B Pans

I finally got my de buyer from my parents who just left Japan. Will season tonight or tomorrow and start to use it soon.

I haven't bought a Takeda yet though I will go visit there soon since its only an hour or so away. I did go to Osaka though a few months back and visited a few knife makers there including Konosuke. I purchased a Konosuke gyuto but they are very busy so my knife is still being made. I will get it eventually soon I hope.

May 09, 2014
TeRReT in Cookware

CH borderliner unusable on iPad, just me?

Mobile sites are still often optimized for chrome. Safari acts differently than many other browsers, as does my android internet browser. Often chrome works better on mobile devices as well.

Apr 20, 2014
TeRReT in Site Talk

help to identify a japanese knife

Takahisa

Apr 17, 2014
TeRReT in Cookware

Cookware Board denizens

Crap I am literally all of that

Apr 10, 2014
TeRReT in Site Talk

A great idea, not!

Agreed, mind the instructions though, do not use with bleach.

Apr 09, 2014
TeRReT in Cookware

Japanese household veggies

I eat it diced fine with a green onion on top of silken tofu with a bit of Ginger and ponzu.

Apr 06, 2014
TeRReT in General Topics

Asking a restaurant for recipe

Email them if possible rather than call but asking for a recipe is fine. Most restaurants I have worked in would give recipes happily.

Mar 30, 2014
TeRReT in General Topics

WTF is up with the noise level in Toronto restaurants?

Don't worry, all the loud places will close soon. Look at guu for example, well known to be loud, and now they are struggling so much they had to open a second guu and a ramen shop to get more money :(

Mar 25, 2014
TeRReT in Ontario (inc. Toronto)
1