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Yet another Cast Iron thread (Lodge logic pre-seasoned to be specific)

Hey there E_M! I've been killing myself over wanting to try the pan out, I had purchased it though and shipped to my fiancée in the UK, so I haven't actually even seen it yet! She wasn't too happy when she saw the invoice. It was a bit difficult getting into the "It's just a pan!!" argument.

If everything goes right, I'll be out there by the end of the year, and, I'll have a chance to use it finally :) I promise I'll post some results!

Jul 16, 2010
Daederik in Cookware

Yet another Cast Iron thread (Lodge logic pre-seasoned to be specific)

I don't really see any defects, maybe a couple spots by the handle. I might do a light seasoning then (Was going to do it on the grill to avoid the heat+smoke inside). with "Option B" I appreciate the feedback :). I'll keep the Self-Cleaning tip in mind as well in case I mess this up >.<

Jul 16, 2010
Daederik in Cookware

Yet another Cast Iron thread (Lodge logic pre-seasoned to be specific)

So I've purchased my first cast iron pan (huzzah), and I've read the hell out of seasoning/seasoning tips etc. I think the only thing that we're all convinced on is that "There's only one way to season a pan properly, and that way is my way!"

The pan I've purchased comes pre seasoned, and based on what I've read here I have a natural distrust towards it. I guess my question on the "Choose your own adventure" here is...

Do I -

A. Take a steel wool scrubber to it, along with hot soapy water and just go to town on the thing to try to get the original seasoning off? (If so, is there a "trick" to it? Or just elbow grease?) and then season the pan?

B. Just give the pan a quick rinse in some hot water, and then go ahead and season the pan?

C. Don't worry about seasoning the pan, and just cook up some BLTs tonight.

I'm willing to apply patience to this whole process - I don't expect to be making scrambled eggs in this pan tomorrow or anything, but I think the big key with this is to make sure that base seasoning is solid, so I'm just wanting to do that.

What do you think? Appreciate the help as always :)

Jul 16, 2010
Daederik in Cookware

Produce Delivery - South East MI

Hey guys,

So I've been digging around the net trying to find a local service that delivers weekly/bi-weekly produce boxes to the home. You know, random mix of various fruits and veggies based on what's available, in season etc. And, at a reasonable price

The big thing I'm looking for is a service that deals almost exclusively with Michigan farmers. I'm wanting the stuff to be very local, and I'm wanting to do my part to support them.

I really don't care to pay the price tag to get something "Certified Organic". I mean, it's nice and all, but I'm not doing this because I want Organic.

Needs to deliver to South East MI (Clinton Twp to be specific)

Any ideas?

Jul 12, 2010
Daederik in Great Lakes

Detroit for a day URGENT

Elyssa has answered this question correctly. http://slowsbarbq.com/

If you're wanting some sort of upscalish soulfood joint, check out Beans and Cornbread as well (It's in Southfield, so a bit of a drive from down town, but their food is good). http://www.beanscornbread.com/

I'd personally recommend Slows though.


Jul 08, 2010
Daederik in Great Lakes

Best bread knife?

I use the Fdick Offset knife

Reasonably priced, does a fantastic job, I've not sharpened it yet.

Jun 01, 2010
Daederik in Cookware

Indian Food - General Metro Detroit Area.

Hmmm, might have to convince my friend to give that one a go. Looked very good! I've had Lamb Rogan Josh calling my name for a bit though...cannot...resist.

...now I just need someone to get a CTM, and I'm in good shape :-D

May 19, 2010
Daederik in Great Lakes

Indian Food - General Metro Detroit Area.

Thanks for the replies :). I might give Ashoka a try tomorrow. Location wise it's in a good spot for us. Will definitely give a review :)

May 18, 2010
Daederik in Great Lakes

Indian Food - General Metro Detroit Area.

Some friends of mine are really wanting to try out Indian Food. So far I haven't been able to find anything out here that I like...the few Indian restaurants that I have gone to out here are generally an insult to the culture and food in general.

I love curries, I make them at home, and I've been to some fantastic places in the UK. I'm not looking for something that is equivalent to that, but at least somewhere that the food tastes like it wasn't microwaved, and the naan bread doesn't taste like it was made by Ego.

Any suggestions? Preferably in the Madison Heights / Troy area!

Thanks in advance :)

May 17, 2010
Daederik in Great Lakes

Gadget Graveyard...

Heh heh, on a weekly Video Webcast that some friends and I do we went over informercial products, and this was one of them. I was in tears because I was laughing so hard at the commercial. My particular favourite was when this woman (always a woman) tried cracking an egg into a heated skillet, and pretty much just missed the skillet entirely and smashed the egg on her stovetop. Fantastic!

I actually bought a "Slap-chop" like device a while ago before I learned how to properly use my knives. Used the bloody thing once, and it's been sitting in storage ever since (Will probably never see daylight again).

May 13, 2010
Daederik in Cookware

Starter Pots and Pans - Another Post.

Thanks Hbaker. Can't wait till I finally get out there to try them out!

May 12, 2010
Daederik in Cookware

Starter Pots and Pans - Another Post.

Random question with these (Just cause I"m new to the LC line). I know these aren't "non stick", and use their "Black Satin Enamel". I'm having a tough time finding info on whether or not it's ok to use metal utensils in these. This is the link I"m looking at on LC's site regarding care for the pans...nothing on if metal is OK or not

anyone with any experience on the subject?

May 12, 2010
Daederik in Cookware

Starter Pots and Pans - Another Post.

Another quick update, Just bought a 4-piece LC setup

As well as some Royal Doulton Stainless Steel sauce pans (Not the GR line...a cheaper line...i'm worried I actually bought some really really cheap ones, because my fiance said that they "Felt light" when I asked her if they felt "Heavier or lighter then they look". Ah well, it's just saucepans, the hard workers are done!)

May 05, 2010
Daederik in Cookware

Starter Pots and Pans - Another Post.

Just as an update, I went ahead and purchased the Demeyere multifunction pan. Looks slick, good quality, 30 year warranty, and can be used for a ton of different applications. Thanks for the recommendation :). I just wish I had it shipped her to the states so I could play around with it before I moved! (bought it from a UK site, and shipped out there)

If anyone reads this and is in the UK, I bought it from http://www.the-frying-pan.co.uk/ they look like they have a good selection of upper-end cookware. They also have associated sites that have saucepans, salt and pepper shakers and the like. Their customer service has been very good so far as well.

Apr 23, 2010
Daederik in Cookware

Starter Pots and Pans - Another Post.

Thanks for the tips. I'm probably going to end up ordering the stuff online on some UK based sites. I'll probably end up going up to Birch run to get a good "feel" for the pans I'm looking for. I'm TERRIBLE at visualizing the difference between a 3qt saucier, and a 5qt one etc. etc....UK bases it off litres, so that makes it even worse >.<

Will look into the convection stuff - I hadn't considered that at all.

Apr 08, 2010
Daederik in Cookware

Starter Pots and Pans - Another Post.

Hi everyone,

So I'm sure there are previous threads on this topic, but I believe that each household is a bit different...

I'm getting ready to move over to the UK from the States, my fiance and I have just purchased a home out there.

We're a young couple, first home, not looking at having any children so really a general dinner prep would be for her and I, although the occasional dinner party could boost the number to 6-10 people. I'm considered a bit of a "Foodie" by my friends, and in general a good cook...but I've never owned a set of "quality pans".

So, starting from scratch from the pots/pans department, this is what I"m thinking about

Saute Pan (For...just about everything)
Non-stick Skillet (mainly for eggs)
Maybe a medium/lg sauce pan (I have a small one already)
Roasting pan
Stock pot
Maybe a dutch oven for stews.
I've already picked up a Wok.

(Gas hob)

Am I missing something important? What brands/models do you recommend? Money IS an object, I can't afford to spend an obnoxious amount on the stuff, but I do want something that is going to last a long time, and has that "Feel" of quality. So "Best bang for the buck" if you would...

Any advice is appreciated - be nice to the n00b though :)

Apr 08, 2010
Daederik in Cookware

Detroit Thai places that set themselves apart?

I haven't found a whole lot that I like on the East Side, but in Southfield there is Bangkok Hung Cafe off of Northwestern by Beans and Cornbread. Favorite Thai place around, EXTREMELY Busy for lunch. I normally get the Pad Ped out there, which is addicting and delicious.

If you were to ask me if they make their food "hot" or "Mild" compared to other thai places, I'd say "medium". If you like it really really really hot, You'll need to push them for it to be "Thai Hot" or "extra hot Plus plus plus plus PLUS!". I get it hot there, which is enough for me.

Try it, it's good.

Feb 24, 2010
Daederik in Great Lakes

Beer to Wrestle With

I agree with Chef Todd on this (And many other things. He's a good Chef to follow). I frequent a local brewery here as exclusively as I can, and I'll admit I start to stress a bit if I go to a different bar, and all I see are the typical Macro brews on tap. I try not to be too beer snobby, but I can't help it!

My philosophy with beer goes like this - If I'm not buying some sort of Belgian, German, or English import that isn't properly replicated here in the states, I'm buying a beer from a local brewery to support them. Thankfully, I live in Michigan, which has a ton of class product out there.

My favorite beer could be in this list of "Beer to Wrestle With". Bell's Hopslam - 10% ABV, Double IPA. Produced only from Jan-Feb here in Michigan, and then shipped from the Mid-West, to some of the Northern/Mid East Coast.

Top notch beer, and unlike any other of it's style. Starts off a little sweet...not honey like, but a fruity kind of sweet. Hits into a grapefruit like bitterness, and then calms down with a bit of honey and thickness that sticks with you for a bit. If you let it sit till the summer, it becomes less hoppy.

It also has this really playful and brilliant orange color when you pour it :).

Careful...the 10% hides itself well, and will make you regret it if you don't respect it.

Good article though - the more we can expose the fantastic craft brewers that the US has, the better I say! Why just "Settle" for your beer, when you could be drinking something that is made by someone who's life, and passion is making the best quality beer that you've ever had?

BTW: Keep fighting the good fight. Burn those recipes!

Feb 24, 2010
Daederik in Features

What kind of kitchen knives do you use?

I'm still relatively new to the "high end knife" scene, but man what a difference they make. I started off with some Cheap-o JC-Penny Santoku knife, but then started putting a collection together.

8-in Global Chef's knife, Global Pairing knife, Forschner-Victorinox Boning knife (I don't do much of it, so it doesn't get much use), F.Dick Offset serrated knife (Completing the "Bourdain Special"). Just replaced that JC-Penny knife with a Shun as well :-D

Dec 16, 2009
Daederik in Cookware