danlind3's Profile

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Do I really need a dutch oven?

OMG,I am so sorry for him. So much of life missed.

Dec 14, 2014
danlind3 in Cookware

Best Salt and Pepper Grinders

I love my unicorn magnum, which has also gotten good reviews. http://www.amazon.com/Unicorn-Magnum-...

Might try the Cole and Mason, though. It looks cool.

Dec 14, 2014
danlind3 in Cookware

copper pots & pans help

Can you weigh a sample pan or two, and take some close ups, esp of the edges?

Dec 13, 2014
danlind3 in Cookware

demeyere on sale

Dear Professor Bear,

I don't know about the 4 qt sauté w/ two loop handles, but my fave go to pan in my line up is the 4.2 qt Atlantis sauté, with the helper handle. Works very well, but is too heavy to really sauté (toss) food.

Dec 13, 2014
danlind3 in Cookware

What's your Everyday Essentials Pan

My #1 go to is the 4.2 qt Demeyere Atlantis 'saute' pan. It heats evenly across its 11 inch width, even at the lowest heat b/c the copper layer. I put sauté in quotes b/c it is too heavy to really toss ingredients around. But it is a great pan, with lots of room to play with. No (few) scorches.

Dec 13, 2014
danlind3 in Cookware

Your favorite inexpensive cookware items

I often use my mushroom brush, my zyliss rotary grater, wooden spatulas, mise en place bowls, and tasting spoons.

Dec 02, 2014
danlind3 in Cookware

Bottom Disc Pans - Who Know Specs

Both interesting and handy. Thanks for the hard work!

Nov 29, 2014
danlind3 in Cookware

Copper pan - silver versus stainless lining

Dear Kaleo,

Thanks for the great answer (!!!). You second to last para seems like wise advice. Not too easy to find/lift such a pan, but I'd love to try one. Love my regular copper for egg sauces tho.

Love those theoretical guidelines. One would think the Demeyeres of the world would listen up.

Also, I tend to agree with you that sauté pans should have thick sides. I have seen threads on this re Demeyere's philosophy, but haven't really seen science pulled out on one side or another.

Thanks again, Dan

Nov 27, 2014
danlind3 in Cookware

Copper pan - silver versus stainless lining

Hi Kaleo,

The bennies of copper are responsiveness and evenness. Question: I can see thicker copper as more even (you oft admiringly talk of >/= 3mm). But at what thickness does copper retain too much heat to be called really responsive? Or does one need a thinner pan for egg sauces, but a thicker one for larger sauté's or similar?

Thanks, Dan

Nov 25, 2014
danlind3 in Cookware

Single dining Chicago

May I suggest to you (and all tourists) to get Google Earth ( https://www.google.com/earth/ -- free )and use it to chart restos, hotels, sights/museums, etc. Put placemarks on the most important places, then you can quickly tell distances, most scenic routes, etc. You can go down to street view to see exactly what things look like. I find it most handy! The Bayless restos are a fairly easy walk from the Hyatt and Sheraton; not familiar with the others you listed. (that's a LOT of conf hotels!)

Nov 22, 2014
danlind3 in Chicago Area

Single dining Chicago

I second/third Frontera Grill. It has a bar at which you can eat for hours - and they can let you order off the fancier next door also Bayless resto: Topolobampo . Have a mescal margarita and a trio plate to start, then keep ordering as you see fit!

Nov 22, 2014
danlind3 in Chicago Area

Copper cookware vs All Clad Copper Core Cookware

Maybe they are keeping expectations low/realistic. 2014 is rapidly evaporating! I hope you are right! Though I'd need advice on what/how to proceed with more copper.

Nov 19, 2014
danlind3 in Cookware

Copper cookware vs All Clad Copper Core Cookware

Hi Kaleo,

They are now estimating Spring 2015: http://www.brooklyncoppercookware.com...

Best, Dan

Nov 19, 2014
danlind3 in Cookware

Bread Knife for Crusty Breads

Here's a monster!!! http://bernalcutlery.lightspeedwebsto... 11 inches long and super wide (top to bottom; not thickness)

Nov 09, 2014
danlind3 in Cookware

Tramontina try-ply or All-clad

How does anyone know exactly what they want? Sometime you need lots of pots and pans for the best $s. A set will give you lots of options, which might be good for entertaining, experimenting, when stuff is in the dishwasher, when doing complicated recipes, etc. If one can afford it in space and $s, sets are a great place to start. I started with Cuisinart classic sets and pieces, then Cuisinart MC sets and pieces. Now have some MC, but also copper, demeyere, viking, AC, de Buyer, non stick for eggs, etc. Point is, sets are a great deal and a great start. Esp for pans. Knives, perhaps not. If you want Cuisinart MC, you are likely in better shape with a set than trying indiv pieces.

Oct 31, 2014
danlind3 in Cookware

Impartial All Clad lines faceoff

Hi,

Great idea. But it would seem that you'll need pans of equivalent size and shape for each line. Also, make sure the hob is cool before starting each test. I'd also guess you'd have to use max heat each time to make sure that same heat was applied. Looking forward to results.

BTW, I think Kaleo volunteered awhile back to saw AC CC pan/s in half to actually measure the copper. I bet he'd do the same for any AC pan if given the chance.

Have fun!

Oct 19, 2014
danlind3 in Cookware

What's Best for Cutting Pizza?

Hi Duffy,

3 layers of saran wrap per pass. You can add two layers of alu foil if your passes are slow. Much depends on the pizza. Chicago style is the biggest challenge - suit yourself. Ultra thin frozen plain cheese with a quick pass, one can get away with one layer of wrap.

Oct 16, 2014
danlind3 in Cookware

What's Best for Cutting Pizza?

The pizza pro is great. Splatter can be contained with layers of saran wrap on top. As CEO of a disposable cutting surface, I can deduct R&D expenses when I use this beast.

Oct 15, 2014
danlind3 in Cookware

Cutting boards

I'm with those who use wood (Boardsmith cherry)for all dry or veggie chopping. But I get out an oxo plastic for meats or something that would foul the wood. Then toss the oxo into the dishwasher. I chop garlic on the wood, not really sure what would fowl it. But anything that might be germy, I'd use plastic.

Oct 12, 2014
danlind3 in Cookware

Fry Pan - what is the most practical size?

Demeyere's folks/design would disagree w/ this. They like a thinner side for sauce pans and stock pots with a super copper base (Atlantis), but their fry pans are super thick (proline) all the way up. This issue has generated lots of debates on the forums. So far, I haven't seen true science applied. My gut likes thick on the frypans, but I can see both args for the others.

Oct 05, 2014
danlind3 in Cookware

Looking to buy a pepper mill . [moved from Home Cooking]

Love my magnum as well.

Oct 05, 2014
danlind3 in Cookware

BEST CUTTING BOARDS - Bamboo vs. Others

Bingo, I use my oxo plastic boards on top of my Boardsmith board for meats. I love the Boardsmith board!

Oct 01, 2014
danlind3 in Cookware

Basic kitchen equipment and supplies?

Bittman's version of How To Cook Everything for beginners has a post colon title "The Basics" and that is a GREAT place to start. Lots of photos (1000) and how tos. pp. 1-41 cover everything from setting up a pantry, basic kitchen gear one needs, how to hold a knife, etc. I often give this book as a present.

Sep 28, 2014
danlind3 in Cookware

Pros and Cons of Thermapen?

Another thing the Tpen is good at is taking a temp at a fairly precise area/depth within the target. I wonder if other sensor types are as precise. That can really make a difference with fairly thin steaks, etc., where you kinda want to know the temp w/in a mm or two.

Sep 23, 2014
danlind3 in Cookware

Pros and Cons of Thermapen?

That would be really fun, as well as useful! Would not further goal of cutting cost, but I'd love that. I've never seen a calculated estimate of doneness that came close to what is actually happening (ie, the weight and temp etc calcs). There must be too many variables with each bird - and likely other roasts as well.

Sep 23, 2014
danlind3 in Cookware

Quintessential Cookware Set?

Fun question. My go to most often pans are:

12" fry pan/skillet
8 quart stock pot.
4 qt sauté pan
1 qt sauce pan (cans o soup)

I have smaller versions of the first 3 and larger of the latter, and more blah blah in diff shapes, companies, and materials.

But if I have to choose a fifth, it would be a small 8" non stick skillet, dedicated to eggs.

Sep 23, 2014
danlind3 in Cookware

Is clad overkill for stockpot or sauce pan?

What if the real sauce is hollandaise/bernaise? Then the ability to be even is great, but the ability to cool quickly is likely even more important. A copper saucier is the best bet. But who needs that to boil water in a stockpot? But if you have a giant batch of clam chowder, I =think/believe= that a clad or better stockpot will do better at preventing scorching. I'd love to hear views on this.

Sep 19, 2014
danlind3 in Cookware

Is clad overkill for stockpot or sauce pan?

Or MC2 for best of all worlds, ie stainless lined on the inside to take care of any health or reactivity concerns. Seconds here, and in my experience, often very hard to tell why they are seconds: http://stores.cookwarenmore.com/all-c...

Sep 19, 2014
danlind3 in Cookware

Pots & Pans can't handle the heat?

Sounds nuts. Any decent pot/pan should handle high heat - esp when water/ingredients are in. Do not put Teflon type stick free or tinned copper on very high heat empty.

But a pot filled with water you want to boil, you should be able to turn up to max. So something is wrong with your boss, or if she is right, she bought you crappy stuff and it should be replaced. I'm no expert, but you need heavy duty pots/pans on the line for efficiency. Does she want the customers to wait forever or have food not properly seared, etc, etc.?

Boss does not have the big picture in mind, and I wonder what else is being screwed up.

Sep 11, 2014
danlind3 in Cookware
1

What's Best for Cutting Pizza?

At one of my fave pizza places, they use a long pretty flat knife, longer than their largest pizza, and wide for strength. Perhaps 20" or 2 feet in length. They can do party or normal slices on anything they serve. Never seen such a thing for sale, but it would surely do the trick! Slam it down, rock a little bit, and the pie is sliced. Never ever seen a pizza place use a wheel, even though that is what I use (kitchen aid).

Sep 08, 2014
danlind3 in Cookware