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NotJuliaChild's Profile

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Wegman's California Olive Oil

Wegman's is selling an extra virgin olive oil from California under their own name.

Has anyone tried it? Does anyone know who the supplier is?

Thanks!

Nov 12, 2014
NotJuliaChild in Chains

Trader Joe's Yay/Nay - February 2014! [OLD]

Has anyone tried the Tunisian Chetoui Extra Virgin Olive Oil in the turquoise stainless steel container? It's an unfiltered oil, the composition of which is 100% organic chetoui olives.

It's produced by Sarra Huiles, Z. I. Kondar, Sousse, Tunisia, if anyone knows anything of that producer.

Feb 25, 2014
NotJuliaChild in Chains

Silver Lined Copper Cookware

Additional information:

The lining on the pan can be expected to last approximately 30 years with normal use

Because all the pans are handmade, they can make a pan of any thickness you want, including 3 mm (or more, presumably). Such pans will be priced accordingly.

The name of the company is Atelier Du Cuivre. They have only one distributor in North America. The North American website is forthcoming.

The engraving, which is also done by hand, costs $5.50 per letter.

Based on what I'm being told, this sounds like absolutely superb cookware if you have the budget for it.

Dec 09, 2013
NotJuliaChild in Cookware

Silver Lined Copper Cookware

In a few months, a new silver lined copper will be introduced here from Normandy, France.

Their prices are roughly comparable to what tin lined costs (6.3 inch saucepan is approximately $225, not including lid or shipping. 10 inch sauté is $325, same terms.)

Based on what I know thus far, their interior of the pans will be free of grommets and the handles will be cast iron. Copper thickness will be 2.5mm.

Custom engraving will be an option. Also, they will create any cookware you want as a bespoke service.

While I have absolutely no interested in being roped into an asinine debate about this being "better" than other cookware, please know that it will be available in the near future.

Dec 07, 2013
NotJuliaChild in Cookware

Seeking someone to teach knife sharpening skills

I'm looking for someone in the Baltimore area who is willing to meet in person to show me how to use stones to sharpen Asian knives.

It may very well be something I could learn on my own but I'd rather not risk injury to myself or damage a knife as I learn.

Is anyone willing to help me out?

All-Clad VIP Factory Sale?

Those are hardly good deals. eBay has been prices on first quality product than this factory sale has on seconds and damaged product.

Jun 21, 2013
NotJuliaChild in Cookware

First Date place in D.C.

Thank you, everyone, for your thoughtful replies.

We've agreed on Ardeo & Bardeo in Cleveland Park (her recommendation & choice).

If things go well and we go out again, I'll tap this list for ideas on where to go.

First Date place in D.C.

Any recommendations for a good first date place in D.C.? I'm coming from Baltimore and don't know D.C. well. I'm looking for a place where it is possible to be heard while conversing on a Saturday night.

Thanks in advance.

Ice cream machines

People would have you believe it takes forever to make ice cream at home. It doesn't. It takes about 20 minutes of actual labor. Most of the time you spend waiting. And it's not the kind of waiting you need to spend standing over a pot, watching constantly.

I've made hundreds of quarts in my Cuisinart ice cream model. Most have been good. Those that weren't were my fault because I experimented and deviated from established ratios.

If you know what you're doing, your ice cream won't be icy.

No ice cream maker you can buy for the home will produce hard ice cream. You have to freeze homemade ice cream for a few hours for it to harden up.

As for the bowls taking up freezer space, they don't take up significantly more space than the container you'll use to store the ice cream after you make it. All you'll be doing is swapping one container for another. So what?

If planning one day in advance is too much for you to handle, stay away. Otherwise, go for it.

Mar 18, 2013
NotJuliaChild in Cookware
1

Komin Cast Iron

If any has any of the Komin pieces, please post thoughts on your experiences with it.

Thanks.

http://www.williams-sonoma.com/produc...

Mar 18, 2013
NotJuliaChild in Cookware

2.5mm Tinned Mauviel Saute

It's 2mm, not 2.5.

Mar 10, 2013
NotJuliaChild in Cookware

All Clad knives

I consider Wusthof and All-Clad knives to be homogenous, so far as the blade is concerned. Really, the only distinguishing factors are handle comfort and aesthetics.

Price-wise, the All-Clad knives are actually less expensive than the Wusthof Ikon Blackwood.

Mar 05, 2013
NotJuliaChild in Cookware

All Clad knives

According to All-Clad, the blade angle is 14 degrees. They recommend professional sharpening if the sharpening steel no longer gets the job done.

The metallurgical composition is proprietary.

Mar 05, 2013
NotJuliaChild in Cookware

All Clad knives

Thanks. This is helpful.

Mar 04, 2013
NotJuliaChild in Cookware

All Clad knives

Does anyone own any?

If so, please post your thoughts.

Thanks.

http://www.estore.all-clad.com/Collec...

Mar 03, 2013
NotJuliaChild in Cookware

What do you buy your spice jars?

I've had luck with buying jars from spicesinc.com

The large jars are great and have a mouth wide enough to accomodate any size measuring spoon.

Jul 27, 2012
NotJuliaChild in Cookware

Bloomies is dropping Le Creuset cookware...

If it were selling and making Bloomingdale's money, they wouldn't be disposing of it.

Le Creuset's problem is that they sell something that has an infinite lifespan. Even the worst accidential kitchen mishap won't permanently destroy a Le Creuset pot. For all intents and purposes, once you buy it, you have it for life.

Also, not many people have a need for more than one. I suppose some people have more than one size, but again, you buy them once, you have them for life.

The market is only so big, and when you factor in competition from Staub, knock-offs, and Le Creuset itself in the form of factory outlets, they just aren't doing the volume anymore to justify the space allocated to the product. Bloomingdale's has no doubt found something they think will sell better.

I hate to say it, but Le Creuset won't appreciate it value because there is always the risk they will reintroduce your "rare" color at some point down the line and flood the marketplace.

Nice product, but one that is played out.

Jul 25, 2012
NotJuliaChild in Cookware

how to get blackened crud off of stovetop?

Bar Keepers Friend.

Works like a charm without scratching.

Problems with ice cream maker -- Cuisinart Ice-20

There is no way to avoid having this happen. The bowl is significantly colder than the ice mix you pour in. A thin layer of mix will freeze solid as soon as it makes contact with the bowl.

The best example elswehere in life I can think of is a Zamboni at an ice rink. A very thin layer of water freezes instantly when it makes contact with a surface significantly colder than itself.

The dasher scrapes the side of the bowl to constantly peel away this layer and feed it back into the churning mix.

If after 30 minutes you still have soup, either the bowl is coming unfrozen or the ratios in your recipe are bad.

But there is nothing wrong with your ice cream maker.

Jun 07, 2012
NotJuliaChild in Cookware

McCormick Spice - Ground Cumin

To answer your question, the Gourmet Collection spices have higher volatile oil content. Volatile oils are what give spices their flavor and aroma.

Apr 24, 2012
NotJuliaChild in General Topics

Insufficient quantity of oil

This is true, but most of time I'm looking at recipes that call for a 10 inch pan.

Apr 18, 2012
NotJuliaChild in Home Cooking

Insufficient quantity of oil

Does anyone else find that the proverbial "1 Tablespoon Canola oil" is woefully insufficient to pan fry/sear even the smallest quantities of food?

Nearly every recipe I try uses very small quantities of oil and I find myself always having to use significantly more.

Apr 18, 2012
NotJuliaChild in Home Cooking

Measuring Spoons - are there any on the market that aren't pure Chinese junk?

I use these:

http://www.amazon.com/Progressive-Int...

One of my best ever kitchen purchases.

Mar 28, 2012
NotJuliaChild in Cookware

Measuring Spoons - are there any on the market that aren't pure Chinese junk?

Cooks Illustrated tested measuring spoons for the April 2012 issue.

Their top recommendation is Cuisipro Stainless Steel Measuring Spoons Set, Model # 74-7002.

"Comfortable and accurate with long handles, this set nests nicely. The rim of each spoon is flush with the handle so it is easy to sweep accurately. Our only gripe: The oval bowls made measuring liquids slightly tricky."

You can read the general discussion here:

http://www.cooksillustrated.com/equip...

Mar 21, 2012
NotJuliaChild in Cookware

Measuring Spoons - are there any on the market that aren't pure Chinese junk?

I agree.

Although I don't own them, I have handled them in the store. The sizes are engraved into the handle and the spoons themselves have some real heft to them. These are not spoons you will bend acidentally or in the course of normal use.

If I needed a new set of spoons, these are the ones I would buy.

Mar 21, 2012
NotJuliaChild in Cookware

Measuring Spoons - are there any on the market that aren't pure Chinese junk?

While it's true that one person said that about All Clad on Williams Sonoma, over 94% would recommend the measuring items to a friend. The overwheling majority of the reviews were positive.

Despite being made by All Clad, they are made in China according to WS.

http://www.williams-sonoma.com/produc...

Mar 21, 2012
NotJuliaChild in Cookware

Theory about rise in gluten sensitivity/celiac?

All doctors are guessing. There is no known medical reason for what causes Celiac or gluten sensitivity They know only that it is more prevalent in certain segments of the population.

Eventually, enough people will be diagnosed with this condition that we will reach the tipping point at which point it makes financial sense for pharmaceutical companies to research and develop a drug that solves the underlying cause.

I hope we're not far off from that point.

Mar 13, 2012
NotJuliaChild in General Topics

Theory about rise in gluten sensitivity/celiac?

I'm gluten sensitive and self-diagnosed. I saw multiple GI docs and none could figure out why I had debilitating heartburn. Through trial and error, I figured out it was gluten.

I've sought verification through medical testing but for that to work I need to start eating gluten again because the antibodies for which they test are present only when your body reacts to gluten. So, in order for the medical community to definitively know what I already know for myself, I need to intentionally make myself sick.

No thanks.

As for the rise in prevalance of this disease/allergy, I can't help but wonder if it has to do with genetically modified crops. I suppose one could argue that this theory could be ruled out by eating organic wheat and seeing if the known reaction occurs, but for that to work you need to be 100% sure the crops haven't been contaminated with GMO wheat. I'm not sure that's possible.

Better diagnostics might be part of it, but it's not all of it. I ate gluten with no problem whatsoever for the first 30 years of my life. Then, one day, for no apparent reason, I became highly sensitive to it. I wasn't born with this allergy; it spontaneously developed. I would love to know why.

Mar 13, 2012
NotJuliaChild in General Topics

Tasso Ham in Baltimore?

Wegman's in Hunt Valley now stocks D'Artagnan Tasso Ham. It's on the top shelf above the regular hams.

Any advice for a low GI diet that's also gluten free?

Any websites to consider or other things to look at? Recommendations to share?

Thanks in advance.

Mar 07, 2012
NotJuliaChild in General Topics