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Diving Chef's Profile

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Weber Grills

I would prefer L-R but my year model only offered F-B.

Weber Grills

I agree, my Genesis is over 600 degrees in less than 6-7 minutes!

Bacon Cheeseburger

A recipe...?

Aug 29, 2013
Diving Chef in Recipes

are styrofoam and/or plastic take out containers a deal breaker for chowhounders?

Sad indeed..what if everyone had that outlook?

Jul 02, 2013
Diving Chef in Not About Food

are styrofoam and/or plastic take out containers a deal breaker for chowhounders?

It is to me..there are a large amount of bio containers out there as well as potato and corn starch utensils.
You often do not know until it is in front of you..but I always voice my displeasure with mgmnt if they use foam and plastic.

Jul 02, 2013
Diving Chef in Not About Food

Is my oven pizza stone safe to use on an outdoor grill?

It should be fine!

Jun 12, 2013
Diving Chef in Cookware

pots and pans that will last a life time

All Clad is what I purchased 20+ yrs ago..they perform well and still look brand new.
Expensive, but they will last forever!

Jun 12, 2013
Diving Chef in Cookware

OrGREENic Cookware?

Why would anyone waste their money..

Jun 12, 2013
Diving Chef in Cookware

Trader Vic's, Emeryville - what to order?

Navy Grog!

Oregano Marinade

The fresher the better..but it certainly is not going to go bad after 2 days.

Jun 04, 2013
Diving Chef in Recipes

Installing a magnetic knife bar without drilling?

Heavy Duty velcro strips with adhesive mess no fuss will work great, but make sure it is the HD.

May 28, 2013
Diving Chef in Cookware

toaster, not toaster oven

I had the same problem..twice. I was told when I purchased it (WS) that they would guarantee it for life. I made a ruckus with the store mgr and they replaced it a second time but told me next time I was to deal with Dualit. That means mailing it to England. I no longer deal with WS nor will I ever buy another Dualit.
For them to change the exchange policy after the fact is just wrong!

May 22, 2013
Diving Chef in Cookware

Bread Garden/Paso Robles Bakery passes to new hands

Sad to hear this...I miss his Salt Rising bread.
My condolences to his family and success to Miss Luong.

Next Door [Berkeley]

This is ex SF Housing Authority directors new place..

Kramer Hinoki cutting boards-worth it?

Why such a thick board? I have a thick Boos but only because I am very tall ( I even put feet on it) I am not a fan of the ultra hard wood boards though..I find they tend to dull my knives a bit faster.

May 01, 2013
Diving Chef in Cookware

Home Espresso Maker

I am at a loss as well for a 4-8oz batch?
I have a Silvia with a Rocky grinder (6yrs) it works flawlessly and short of replacing a gasket and a new screen nothing has gone wrong. There is a learning curve, but once mastered it works great! I also roast my own beans and there needs to be some tweaking for that as well..Good Luck!

May 01, 2013
Diving Chef in Cookware

Sandwich steaks + lime juice overnight? Will it "cook" the beef?


May 01, 2013
Diving Chef in Home Cooking

Tacos al Pastor

This recipe is just wrong in so many ways...

Apr 30, 2013
Diving Chef in Recipes

Easy Quick Pickles

Pagloni,in addition to keeping on subject (pickles not Kimchi) you might try to use paragraphs. It makes it easier to follow.
For others, its fun to experiment with different herbs and other spices, garlic, etc. Bread and Butter and Dills usually require a fermentation and a canning step.

Apr 23, 2013
Diving Chef in Recipes

Crispy Curried New Potatoes

Is it really so hard to omit the cilantro..good grief.

Apr 11, 2013
Diving Chef in Recipes

Wood Tavern B+ [Oakland]

I was referring to the science of cooking a piece of meat like home, in a nice restaurant it does not matter. The heat is not going to penetrate as quickly near the bone. The days of pork food illnesses are long gone..they did offer to fix it for you.

Buying abalone direct from divers

I drive to far and work to hard to get my abs..much less risking life and limb to give those suckers away..sorry but I'm not that generous.

El Aguila, Pleasant Hill

When they first opened they had tamales in banana leaves (chicken)with a negro mole which were excellent..but they were not available the last few visits. The food is quite good but portions are small.
My last two visits..I left a bit hungry still.
The salsas and sauces are top notch, but service can be spotty if its busy.
I often do Mexican at home so I stop in for fresh tortillas which are excellent!

adesso update [Oakland]

I cant speak for the pizza (have not tried it yet) but 16 types of Salumi is plenty for me? I need to get back over there, it's been awhile!

Dry aged beef?

I have only bought retail at Café was excellent!

Wood Tavern B+ [Oakland]

If you have ever cooked a thick (bone in) pork chop at home, it's almost impossible to have it cooked evenly throughout the whole chop..especially next to the bone. If you get the part next to the bone to be just right, the outer parts will be a bit overdone.

Trader Joe's Yay/Nay Thread - March 2013 [OLD]

Gyro Bites are terrible...

Mar 20, 2013
Diving Chef in Chains

Pork loin: cook whole or boil in pieces in pressure cooker??

Please..find a nice marinade you like and roast it in the oven to about 150 degrees.

To each his own but to use a PC is a waste of a nice piece of meat.

Mar 13, 2013
Diving Chef in Home Cooking

Food safety question - food being transported in car for 30-40 minutes

You will be fine...30 minutes is not a big deal at all.

I would be more concerned about the desserts getting roughed up during the ride.

Mar 13, 2013
Diving Chef in General Topics

Circa on Chestnut, SF—Epic Groupon fail

Never have..and never will do the Groupon thing.