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Arlington, TX (or south DFW/mid-cities) Asian market recommendations?

I'm not familiar with the South DFW and Arlington area, mainly passing through on the Interstate. However, I used to live in the North part of the metroplex and remember a pretty vibrant Vietnamese area in South Arlington (near a GM plant) a "work" friend took me to once.

I would like to find a good "Asian" Supermarket I can stock up at when I pass through. I'm living in East Texas right now and haven't found anything around Sulphur Springs or Mount Pleasant so I plan on stocking up on "good" rice, Korean noodles, and various vegetables and frozen goods when I go to the "big city" for things I can't get locally.

TIA,
Sid

FWIW, I live about 90 minutes East of Mesquite so, I'd love to hear about any Asian markets that are recommended in that general direction - I can only take so much BBQ and Tex-Mex ;-)

Sep 14, 2014
Sid Post in Texas

Costco Kirkland hard anodized cookware

Wow, the flashbacks ...

Aug 02, 2014
Sid Post in Cookware

Costco Kirkland hard anodized cookware

Buzzword marketing.

If you have ever really cooked in SnowPeak Ti cookware at a campsite, you know what I'm talking about. I love my Ti SnowPeak stuff but, there is no way I would use in my home kitchen.

Aug 02, 2014
Sid Post in Cookware

21-22" countertops?

kitchengardengal is giving you great advice.

Since this is your "starter home", I'm assuming you are coming out of the typical apartment with NO counter space. Shallow counters are something you will hate as much as short drawers/cabinets.

Builder grade cabinets will make YOU much happier and will be appreciated by future renters. They will be the correct height and depth with the cabinet fronts you want at a comparable cost to prepackaged RTA cabinets that weren't built for YOUR kitchen.

Aug 02, 2014
Sid Post in Cookware
1

Looking for pots and pans advice please (copper and LeCruset)!

Have you considered HIGH QUALITY stainless cookware? I personally dislike All-Clad but love my Demeyere Atlantis pieces. To me the multiple layers of high conduction materials with stainless cladding offer a lot of the advantages of good copper cookware without the outrageous price of new "thick" copper. Avoid the thin cosmetic copper pans, they don't work much better than the cheap stuff a lot of us had in college.

Regarding Le Creuset, I own a few pieces that I really like however, I find Staub to be a little better. The outer glazes to me are prettier and better, I like the lids better however, some people do not like the dark interiors. For non-acidic cooking I prefer my De Buyer Mineral pans.

For a wedding registry, I would seriously consider a De Buyer Mineral crepe pan first (eggs, french toast, pancakes and of course crepes). I also have used mine for steaks seared on the stove top and finished in the oven though a fry pan works better. The "Country Pan" is basically an extra deep skillet which I have used to fry battered chicken to a tasty golden brown in addition to about every imaginable "meal in box", potato based side dish, vegetables, ..... Lodge cast iron is pretty good too and very wallet friendly.

Now add a few pieces of stainless for pasta and acidic dishes. Finally, add a small oval dutch oven and a larger round one for slow braises, stews, chilli's, large meals, etc. and you have a pretty well rounded kitchen to tackle almost any mainstream home cook kitchen need.

The De Buyer Mineral pans are in the $60~$80 range, Demeyere Atlantis is $<200 on sale for common pieces, and Staub can be sourced in the $150~$250 range for most common pieces. This will be a lot easier on your wedding guests and will provide a great platform to grow and perfect your cooking skills.

Aug 01, 2014
Sid Post in Cookware

De-Electrifying the Kitchen

I'm with you Kaleo. I just bought an all electric house that is already pre-plumbed with Natural Gas from the street. The previous owner had a panic attack over "the dangers of natural gas". Considering it is in a rural area, I'm even more perplexed why they did that considering the electrical outages that frequently occur.

I see a wood fired outdoor oven (thinking pizza oven, probably Vesuvius though I like the Napleno better). Add a good smoker or smoke house and I'm pretty well set.

Really, other than the refrigerator, all the other electrical things are pretty easily replaced by something our ancestors used or something at the local camping store.

Looking overseas, things like a Kelly Kettle are easily within reach and much more efficient than the big box store stuff we take for granted. I've got a Tao Charcoal Burner in my future. ;-)

Jul 10, 2014
Sid Post in Cookware

Would you buy this older KA Stand Mixer for $100?

K5SS is the model I have. I bought my first one in the late 80's or early 90's. It still works as well today as it did back then.

Jul 09, 2014
Sid Post in Cookware

Fissler OP, De Buyer Affinity or Sitram for a gas range?

Sitram is good stuff. On a tight budget, I'd go there again.

Diminishing returns enters the picture when you are talking about premium cookware. Yes it is better but, not dollar for dollar better. ;-)

Jul 09, 2014
Sid Post in Cookware

Would you buy this older KA Stand Mixer for $100?

I would rather rebuild an old Hobart/KA than being given a new one.

They just work better and last longer though a 10qt Hobart would be nice.

Jul 08, 2014
Sid Post in Cookware

Would you buy this older KA Stand Mixer for $100?

I should in all fairness note that I don't really need a third one but, hey if it needs a good home ...... ;-)

Jul 08, 2014
Sid Post in Cookware
1

Would you buy this older KA Stand Mixer for $100?

JerseyGirl,

I'd gladly give $200 for it if I was anywhere near you. The older Hobart/KA's with the steel cut gears and bowl lift beat the heck out of anything less than $1K today.

Seriously, RUN, don't walk with the $100 bill in your hand to grab this one.

Best Regards,
Sid

Jul 08, 2014
Sid Post in Cookware
1

Best propane range for new homeowning (and thus poor) foodies

NG vs. LP I suspect.

Jul 07, 2014
Sid Post in Cookware

Finex cast iron pan

Exceeded my expectations, nice finish, great handle .....

Jul 05, 2014
Sid Post in Cookware

Ice Chests...Yeti versus Pelican versus Brute Box

I own a Pelican Ice Chest. It has the Hardigg Stormcase latches which are a big plus for me. As you know, the ice chest walls are thick so, interior volume is less than a cheapie "5 day" ice chest at the local "big box" place. Yes, it is heavy for size but, if you want something you can air drop into a field, it isn't going to weigh 5 pounds like a imported cheapie.

Engel Engineering is another top maker that is more oriented to off shore boaters, anglers, etc.

Igloo Rotomold cases as found at Sam's Club and similar places are relatively cheap (~$230~$250) in their ~65qt size and are very similar to the Pelican's except for the latch which is a traditional rubber handle that latches into a catch.

Advertising claims aside, Yeti and Engel are super nice but Pelican (personal experience) and Igloo are just as nice performance-wise without the extra fluff and expense.

There are other names which come just as highly regarded though shipping and availability out in the Pacific are questionable. One to consider is http://www.grizzlycoolers.com/

Jul 05, 2014
Sid Post in Cookware

Fissler OP, De Buyer Affinity or Sitram for a gas range?

Tanuki Soup should be along to extol the virtues Fissler which is very good.

Demeyere Atlantis is going to be a lot easier to source in the USA and is comparable to De Buyer Affinity. The Affinity has a more "French" flair and riveted handles, versus the Atlantis which is Belgian with welded handles.

Sitram while good serviceable cookware is not in the same league as the other premium options.

Jun 25, 2014
Sid Post in Cookware

Raised centers in cookware

I don't like the cheap pans that SPIN when they are heated so, having a "moat" at room temperature is a benefit to me as longs it flattens when heated.

Glass cooktops seem to make this an issue in today's marketplace even though it has been present for a long time with electric coils too.

Jun 25, 2014
Sid Post in Cookware

Side Towels: Linen, Cotton, or Cotton/Linen Blend

European fabric products are built to last and it shows in both the quality/durability and the price. I hope H&M and Wal-Mart don't change that.

Jun 25, 2014
Sid Post in Cookware

Brand New Lodge 12'' skillet caught fire on first use

Try peanut oil if you can. It will take a lot of heat before it smokes.

Jun 25, 2014
Sid Post in Cookware

Dexter-Russell or Forschner/Victorinox Chef's Knife?

I actually prefer the 9" model over the 8". The blade shape is subtlety different and works really well for me, it's not just the extra inch that makes me prefer it.

Jun 25, 2014
Sid Post in Cookware

Brand New Lodge 12'' skillet caught fire on first use

What oil did you use? Some oils have a lower smoke point than others.

If the handle was cool enough to grab bare handed but, the oil flamed up you didn't preheat the pan enough and had the heat too high which put a hot spot over the burner while the rest of the skillet was relatively cool.

Jun 23, 2014
Sid Post in Cookware

Private Staub & Miyabe knife sale on Zwilling site...

Duffy,

I have a reputable knifemaker in the SouthEast that is interested in your possible project. He referred to it as "CAKE" :-)

He did want to see a picture of your knife to make sure it was what he thought it was. Check your email ;-)

Best Regards,
Sid

Jun 23, 2014
Sid Post in Cookware

Good Moderately Priced Knives with Lifetime Warranty and Sharpening

Tojiro knives are where I would start. The Shun's I have held were more of a German pattern and I really like the thinner Japanese style and especially the Gyuto with the French style low tip.

The Zhen knives are another alternative worth consideration.

Jun 22, 2014
Sid Post in Cookware

Private Staub & Miyabe knife sale on Zwilling site...

Duffy,

Your "Henckels 4-Star 8" chef'"s knife needs more frequent sharpening because the edge has moved towards the spine over the 20 years worth of sharpening. This has made the edge THICK which why it "smashes" tomatoes instead of slicing/cleaving them.

What you need to restore your knife is a knife maker who can reprofile the blade, someone who can do "stock removal". If it were my knife, I would have it flat ground to thin the spine and edge and then I would put an average thickness 20/20 degree beveled edge on it. You could also do a mild hollow grind which would work GREAT on vegetables but, not as well on thick blocks of cheese for example as the radius thickness becomes greater.

Also, how does the heel of your knife match the edge? Does it extend down enough to affect "flat" cuts on the cutting board?

Jun 21, 2014
Sid Post in Cookware

Private Staub & Miyabe knife sale on Zwilling site...

http://www.cutleryandmore.com/tojiro-dp

The Tojiro DP line is slightly out of your budget range but, they are a lot better than the other choices you are considering. The handle scales and tang aren't always super-flush but, the knife edge geometry is very good. The blade is thin and sharp so it slices with very little effort. Edge retention is pretty good too with the VG-10 but, it will be a little tougher to sharpen. A few swipes on your ceramic rod will keep it sharp for a very long time if you make that part of your daily routine.

If you can find one of the slab handled Zhen 440C santoku's for ~$20, jump on it. They are very good knives for the price.

Jun 21, 2014
Sid Post in Cookware

La Roca in Nogales

I'm curious too. Things have gotten pretty rough in that general area and I have heard business has fallen off due to the drug violence scaring tourists away.

Jun 20, 2014
Sid Post in Southwest

Demeyere sauce pan vs conical sauté

I agree with Duffy on the 2L. It's the right size for smaller quantities and is reasonable for soup and stew for two as long as you don't have a ravenous teenager or like me occasionally, someone who has a healthy appetite after hard manual labor (I've been know to eat ~3 quarts of a hearty stew after working outdoors all day; farm hands and landscapers can put a real hurt on at the dinner table).

Jun 20, 2014
Sid Post in Cookware

Demeyere sauce pan vs conical sauté

The Demeyere Atlantis conical sauté with lid is a super pan and will serve you well. The saucepan is excellent as well. I ended up with one of each and really like them both.

I use my conical sauté more than almost any other pan in my kitchen though, the skillet gets a little more use on average since I cook at least once if not twice a day in it versus the conical sauté which gets used ~5 times a week.

Jun 14, 2014
Sid Post in Cookware

Demeyere sauce pan vs conical sauté

Kaleo's post is accurate and well stated.

In my own personal experience, I used straight walled "saucepans" for basically all of my life. They work great for thin liquids where you want convection current heating of the full volume and little to no evaporation. The classics like boiling pasta and cooking dry beans are best in a straight walled pan of an appropriate volume.

More recently I picked up a sauteuses evasee / saucier / conical sauté and find I use it lot more than the saucepans. The heat carries up the sides of the pan so, it heats basically in all directions, is less likely to scorch if I get distracted since the heat isn't concentrated in the bottom exclusively and, honestly I find the curved sides a lot more convenient even if I have to add water a couple of times during the cook because it is just plain easier to scoop the last of the green beans / corn / stew etc. out. Buy a bigger pan than you think you need because as noted above, the volume is deceptively smaller than you think it is.

I own a Windsor pan and after I used it once or twice, I put it up and don't think I ever used it again. Basically, it had all the negatives and none of the positives of either the sauce pan or saucier.

Jun 14, 2014
Sid Post in Cookware

De Buyer Affinity? Owner impressions and comments?

Fissler Original Pro is line I would like to try in person someday. Unfortunately, where I shop it is very hard to find and expensive when I do. I love my WMF PerfectPlus pressure cookers and suspect the Fissler Original Pro would offer similar German design, quality, and attention to detail. If I ever find one in a size and style I need at a price that is comparable to Demeyere and similar cookware, I will give it a try.

Jun 13, 2014
Sid Post in Cookware

De Buyer Affinity? Owner impressions and comments?

I scored an Affinity skillet which I received yesterday along with my Finex skillet (new cast iron). I'm not sure how much cooking I will do the next week or two but, I hope to review it before too long.

Jun 13, 2014
Sid Post in Cookware