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herring's Profile

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do cuisinarts ever die

And same here! Mine is easily 12+ years old, and while it looks a bit beat up and sometimes I wish I had a larger version, I can't bear to give it up.

Sep 02, 2014
herring in Cookware

Do you use a pressure cooker?

Thanks blinknoodle. The two I'm looking at go to 15 psi, which seems to be what most recipes (at least the ones by authors mentioned here) are geared towards. (They're both stovetop versions.) I'm almost sold; I just need to figure out size and how much I'm willing to pay.

Sep 02, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

That does sound simple. I'll try it. The main reason we have a microwave is so Mr. Herring can re-heat food; I almost never use it, so at first I thought there was a way to "program" it to simmer -- but it sounds like it's more that you just let it go at high power until it simmers, then put it on low power? About how long does it take?

Sep 02, 2014
herring in Vegetarian & Vegan

Best omelet pan?

+1 on the Scanpan skillet. I love mine. Mostly use it for eggs, but occasionally for other dishes. In addition to the superior (in my experience) nonstick surface, I love the shape and handle.

Aug 30, 2014
herring in Cookware

Which cookware for cooking for 1, 2, or 3 people?

I cook for two people, and, depending on the dish, I sometimes like to have enough leftovers for one or two more meals, max. I surely have more cookware than I really need, but I enjoy having a choice of pieces depending on what it is I'm preparing. Though I have a few larger pieces, my go-to sizes tend to be in the 3-quart/10-inch arena. But everyone's "ideal" collection is different! Since you seem to have so much (and maybe are looking to pare down?), why not keep a little notepad in the kitchen and just jot down what you use and for what. Do that for a week, a month--you'll quickly get an idea of what YOUR ideal collection is based on what you naturally gravitate towards. Then you can pick a few other pieces you want to keep (larger ones for cooking for company, a specialty item you love, whatever) and pack up the rest. Don't get rid of it right away, just get it out of your kitchen for a month or so and see if you miss any of it. If not, you probably have arrived at YOUR ideal collection!

Aug 30, 2014
herring in Cookware
1

Question for Staub users - interior enamel

Hi there. I have two Staub pieces, a fry pan and a 4qt french oven, and I'd say they both have glossy, smooth surfaces. Maybe not quite as smooth as my le Creuset, but still smooth--certainly nothing that feels like sandpaper or would catch on a towel.

Did you exchange it with the retailer or with Staub directly? Maybe the place you bought it received a bad batch? Good luck sorting it out.

Aug 29, 2014
herring in Cookware

Trader Joe's YAY/MEH/NAY - August 2014 [OLD]

Great idea. I've drizzled it over a watermelon, feta, and basil salad. Delish.

Aug 29, 2014
herring in Chains

Trader Joe's YAY/MEH/NAY - August 2014 [OLD]

I'm a big fan of all three. The yellow is sweet, but not overly so, since it's tempered w/cucumber, yellow pepper, and lime. Love the red and green too, though the green is definitely the most assertive. Highly recommend.

Aug 29, 2014
herring in Chains

Your Top 5 Trader Joe's Products? - 2014

So many great products here! I'll keep mine to five faves that I didn't see on other lists:

1. Green smoothie (and all their cold-pressed juices--yellow/green/red)
2. Herb butter
3. Power greens (baby spinach/baby kale/baby chard, all organic)
4. The feta that comes in brine, in a blue and white tub. Full-fat, soo delicious.
5. Light balsamic salad dressing

OK, I can't resist one more, for the gluten-free folks--their gluten-free frozen pizza with Roma tomatoes is truly amazing.

Aug 28, 2014
herring in Chains

Do you use a pressure cooker?

Thanks, alc!

Aug 28, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Why does that make it inferior? Being able to do a quick release by venting it seems like an advantage, no? I'm reading as much as I can on this, and I think it was on hippressurecooking or missvickie that the cold water method wasn't recommended.

Aug 28, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Wow, interesting. Thanks. I'll have to look at my microwave's instruction manual to see how to program it the way you describe. I'm not sure it's possible, but this is certainly worth trying.

Aug 28, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Ah, thanks topeater. I think I've been talked into at least a 6qt, but am eyeing the combo sets, so I can have the larger one when needed (probably just for stock or when cooking for company) and a smaller one when I'm just making rice/beans/whatever for the two of us. Good to know you don't see a need for the smaller pans, though, even though you cook for two as well.

Aug 28, 2014
herring in Vegetarian & Vegan
1

Do you use a pressure cooker?

Egads, I cannot imagine needing anything larger than an 8-quart; I was leaning towards a 6! You clearly do a lot more batch cooking than I do, and I'm envious of both your dedication and storage space. ;) I'm a little worried about being able to run the 8qt under cold water to do the quick release, since my sink is so small ... but I'll probably end up taking your advice, though, since the 8qt/4qt Fagor combo is MUCH more reasonably priced than the 6.4qt/2.75qt Fissler combo I really want. Thanks for your help! Any and all thoughts always welcome.

Aug 28, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Thanks EFGM. What size do you use for cooking for two?

Aug 28, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Yes, this is a fantastic site! I'm already down the rabbit hole ... great recipes and great info on equipment. Thanks so much!

Aug 27, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Thanks, ScienceChick, it helps a lot, and I think I'm sold on a pressure cooker, just determining size and price (see my answer to Jaimie below). Is there a minimum you need to use the 6qt? If I just want, say, 2-4 cups of rice/millet/beans/whatever, can I do that in the 6, or will I have to cook more? I have a very small freezer ...

One other question, since you mentioned the rapid release mechanism: How long does a standard release take? I keep seeing "black beans cook in seven minutes" or whatnot, but I don't think that takes into account the natural release time.

And I would *love* any recipes you recommend! Thanks!

Aug 27, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Thanks Jaimie. I cook for two, don't mind leftovers for another meal or two, but no more than that usually. I was thinking of getting a duo like you have, figuring I'd mostly use the smaller pan, and can stash the larger somewhere out of the way. Debating between the Fissler 6 qt and 2.5 qt (http://www.williams-sonoma.com/produc...), and the much cheaper Fagor 8 qt/4qt. (http://www.amazon.com/Fagor-Combi-5-P...). But that 8qt looks so huge, I can't imagine using it more than once or twice a year.

Aug 27, 2014
herring in Vegetarian & Vegan

I need a baked egg dish

Fair enough, but I could probably get it done in two dishes. Or you could make the tomato base in a big skillet, then divide it up among a couple of stoneware baking dishes (that you then drop the eggs into), which might make it easier for guests to help themselves. But a quiche/strata/frittata is always a good idea as well.

Aug 26, 2014
herring in Home Cooking

I need a baked egg dish

What about shakshuka -- eggs baked in a spicy tomato sauce? It's very easy and flavorful. If you have a low, wide cast iron oven or casserole dish, you can cook/keep it warm in that while you bring it out to the table.

Aug 26, 2014
herring in Home Cooking

Do you use a pressure cooker?

I love the multiple-bean strategy, greygarious. Thanks so much.

Aug 25, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

Thanks to you both -- those are great suggestions. I also meant to ask in my original post what size you have or would recommend. I won't be cooking whole chickens or big brisket, and while stock is nice to freeze, I don't have room for more than a quart or so in my freezer. Think a 4-quart is large enough for these purposes?

Aug 25, 2014
herring in Vegetarian & Vegan

Do you use a pressure cooker?

I'm thinking of buying one primarily for cooking beans and making stock. But I'd probably only use it to cook beans once a week at most, and stock maybe every couple of months. Steamed veggies are fast enough the traditional way, and my partner doesn't eat rice, so I don't cook it that often. I have a tiny Manhattan kitchen and am not sure if it's worth storing something fairly big for such sporadic use. Am I missing some good veg uses? What else do you use yours for? Or do you love yours so much for beans and stock that's enough of a reason?

Thanks!

Aug 25, 2014
herring in Vegetarian & Vegan

did any GREAT vegan cookbooks come out this year?

I've really been loving Mollie Katzen's new book "The Heart of the Plate," which came out in 2013. It's vegetarian, not vegan, but she always points out how to modify a recipe. (In most cases it's easy and obvious.)

Mar 20, 2014
herring in Vegetarian & Vegan

Anyone familiar with Sur La Table enameled cast iron cookware?

Hi ninrn. I'm sorry I can't speak to their enameled cast iron, but since you're still looking for an answer ... I can say that I've been VERY happy with the SLT stainless/triply cookware, and think it's of comparable quality to (and much cheaper than) All-Clad. If they put the same manufacturing standards into their ECI, I bet you'll be happy. If you can, wait for a sale; their own branded stuff gets marked down as much as 40%, probably putting it at the same price point as Lodge and the others. Plus, SLT has a pretty generous return policy, so if you're unhappy after using it they'll take it back, though I'm not sure in what time frame. Good luck!

Feb 26, 2014
herring in Cookware
1

Can you be a Vegan or Vegetarian without using Soy products?

You're welcome! And good luck.

Oct 15, 2013
herring in Vegetarian & Vegan

Newly married with lots of le Creuset - Which pieces should I keep?

I agree. I'm also a vegetarian, and have a 3.5, 4.5, and 7.25 french ovens. I use the two smaller ones far more than the 7.25--to the extent I don't even keep it in my tiny kitchen. I find the 4.5 big enough to cook chili, curry, stews, soups, etc for the two of us plus leftovers. (I also mostly use them on the stovetop.) I only use the 7.25 when cooking for a big group. But like Ranier said, it's an expensive piece and if you have room for it, my guess is that you'll be glad you have it.

I also have a 3.5 braiser, which I don't use that often, but probably would if it fit on my stove better. And since you already love the 1.5, you'll probably find uses for the 3.5. You probably don't NEED it, but it's nice when you're cooking something that doesn't need the high sides of a french oven ... like shakshuka (eggs poached in a spicy tomato sauce) or even just carmelizing onions in the oven. And, of course, braising.

It may seem like an overwhelming array, but other than the skillet, which I can't get too excited about, you have a nice set of pieces that I suspect you'll use regularly, even if some pieces less frequently.

May 10, 2013
herring in Cookware

Best Vegetarian Chili Recipes?

The chili recipe in Jack Bishop's A Year in a Vegetarian Kitchen is by far the best I've made. I found a link here; I think this blogger cites his recipe exactly: http://www.justveggingout.com/2009/10...

I don't bother with the beer since I never have it on hand, and I use some of the Trader Joe's Soyrizo in place of some of the tempeh (also TJ's). I also add more kidney beans than he calls for, because I like a higher bean-to-tempeh ratio. But all that is small stuff--it's a great recipe. Very satisfying.

Mar 20, 2013
herring in Vegetarian & Vegan

how about a COTM for us vegheads

I love the idea! I can't buy a cookbook a month, but would participate when I have (or already want) the book, or can find recipes online.

Jan 27, 2013
herring in Vegetarian & Vegan

Make-ahead vegetable dish for Christmas Eve

All great ideas, but I should have mentioned that I need to transport it from home, to work, then to my friend's place, which involves a couple of subways and a commuter train. So I think a soup/stew is asking for trouble. I love the idea of a kale salad. That would hold up a lot better than a traditional mixed-green salad.

For some reason, I keep making ratatouille and I keep finding the results "meh." Do you have a recipe or strategy, jerirl, that's particularly good?

Dec 20, 2012
herring in Vegetarian & Vegan