honeybea's Profile
Tofu dessert alternatives
losangeles, I'm trying to imagine the texture of these cookies... Puffy? Flat? Crispy or soft? Thanks.
Nonreactive cookware
The Silit is completely covered in ceramic. It is beautiful, built like a tank, and expensive. It is my favorite type of nonreactive cookware. You may want to check it out.
I second tanuki's Silit Silargin suggestion.
E & J XO Brandy - Gross and undrinkable
Butter? Carmel? Vanilla and maple syrup? No wonder this stuff tastes so good in my sweet potato mash. Also good in pumpkin pie. Not for drinking.
What is the one item you always leave Costco with?
A book ...usually a cookbook if I find a good one
Baking soda, vinegar, TP, waxed paper sheets, a cleaning thing ( sponges, gloves, etc.)
Sardines, avocados, a fruit (mango, berries, whatever looks good), box of seaweed squares
These things I buy each time, the rest of my shopping is pretty random.
Chips in Japanese Knives
There was some talk a while back about chipping being caused by the magnetic strip some people use (including me) to store their knives. Putting and pulling the knives on and off stressed the steel or something. You didn't mention how you store yours. Could this be a part of the problem?
Where can I find pea shoots?
If you go to the market on Wednesday, both guys are there.
Stuart has the yellow school bus, and Windfall has the green one.
Good luck!
Where can I find pea shoots?
Stuart, the Wheatgrass guy at the Union Square market
has pea green sprouts he cuts fresh and sells by the pound.
I think he's there most market days.
Across the way Windfall Farm sells them more fully grown. Both are
there on Saturday and both are really good.
-----
Union Square Greenmarket
Broadway and E 17th St, New York, NY 10003
Least Reactive Cookware?
You can try Silit Silargan. It's made of enamel coated steel, and performs really well. Good luck.
Deen - Why did she keep it a secret for three years while deep frying butter?
Tony nailed it.
Considering her overreaching self interest and disregard for others, she should probably run for congress.
Why the "residue" on the bottom of my matte black Staub pumpkin?
that happened to mine after cooking fish (thick whitefish chunks, shrimp, and clams). There was a white film left after it was washed and dried. I just used it and next time I washed it I used Bon Ami and a sponge (the blue ones that are rough on one side). Cleaned up like new. It must have been some protein that left behind the white stuff. No worries, it comes off quite easily.
Advice on Le Creuset pan choice - gratin or something else?
You can try the 3.5 qt brazier (sp?). It is low and wide and has a tight lid.
It's good for veges on the stove and in the oven.
2 Part Galette Question....Any savory bakers out there?
Maybe steam the squash first, and smash/puree some of it. Steaming will make it more juicy. Smooth the smash down first. Arrange the rest on top... for more texture. I would bake it myself first (in pretty hot oven on the bottom shelf like pie) before giving it to Mom. Room temp. sounds nice too. Just guessing... good luck.
Do you get obsessed with certain foods?
Tajin! I found it last Saturday in a Mexican grocery on 10 th ave. Between 47th and 49th on the west side of the street, is a tiny store. They have wonderful tacos in the back- huitlacoche and nopales. I had been searching for months for Tajin. Good luck and stock up. I did!
Your First Cookbook?
First cookbook I bought for myself was the Moosewood. Before that, I cooked from the books Mom had around. Some of them are listed here by other posters.
What do you use star anise in? Fuchsia Dunlop to the rescue! Other ideas?
Pickled red onions from the Zuni cookbook.
Baked Russets in gas oven for 3.5 hrs. @ 200. Will it work?
This worked for me with sweet potatos. I used jewel, japanese red, and the orange ones. They came out super sweet and tender.
Celebrity Cookware Lines: Rate 'Em!
I do not buy any cookware with celebrity names attached. To be fair though, I can't think of a celebrity that would want cookware with my name on it either.
Ceramic Frying pan
kaleokahu,
The bottom of my pan says "silit silargan, made in germany- below that are symbols for electric, gas, ceramic, and induction. The last line reads: Especially for ceramic and induction hobs."
I have not learned how to post photos yet (i know i'm a dope) but when I googled 'silit silargan', the pan came up, along with some other Chowhound inquiries.
As for the model #, there isn't one, but mine is called fry and serve, and it is black and has a black handle. The stainless handle one looks nicer... and is more expensive.
This will be my go to fry pan if I ever get an induction burner. I have gas burners and while this pan is terrific, lately, I use cast iron, carbon, copper, and LTD more. This one still comes out on weekend mornings for fried eggs.
...sorry for all the commas- currently reading Eats Shoots & Leaves... now I'm really confused!
Ceramic Frying pan
I have a Silit ceramic fry pan. It is everything you say; easy to use and clean, induction ready, and eggs do not stick. I've had it for a couple of years and it still looks like new. I would get more but it's kind of pricey (mine was a gift).
Somebody please explain to me the obsession with stains on cookware
@jzerocsk
that's what I'm talkin' about... battle scars, baby
Stoneware/Bakeware
I use Emile Henry and Apilco. I am very satisfied with both. I've seen Le Creuset in the stores and it looks nice as well. As for Rachael and the rest of those celebrity folk, I say... Baah.
What's the best digital food scale?
I'm with grampart and piano boy... My Weigh from oldwillknotscales.com.Works like a dream, great price, love it.
I got the extra plug in cord, but I never use it.
If you could wear your food as perfume...
tumeric, cardamom, yuzu... but not together
