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Bigjim68's Profile

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Headed to Richmond Help

The Thai room has a nice patio. Decent food also.

Jul 20, 2014
Bigjim68 in Mid-Atlantic

What would you offer on these Cast Iron frying pans?

Try Wagner and Griswold Society. (WAGS)

Jul 19, 2014
Bigjim68 in Cookware

What would you offer on these Cast Iron frying pans?

Do not use power tools to clean up CI. Vinegar, and steel wool will clean up your pans. I see a couple of pans a year that have had the power tool treatment. None have been repairable.

Jul 19, 2014
Bigjim68 in Cookware
2

What would you offer on these Cast Iron frying pans?

I agree. I would have bought them at that price. Nothing beats old iron. I buy a dozen or so each year, clean them up, reseason with flax, and give most of them away.

Jul 19, 2014
Bigjim68 in Cookware

What would you offer on these Cast Iron frying pans?

I have two breakfast pans, a Wag and a Gris. I use them along with my hammered CI chicken fryer, as serving pieces for fajitas. Never did figure out what you could cook in the breakfast skillets.

Jul 19, 2014
Bigjim68 in Cookware

Do you eat rabbit? How do you cook it?

A restaurant in Williamsburg, Va used to do rabbit braised in a dark liquid, probably beef or rabbit stock, and sauced with a red wine reduction. Quite tasty.

Jul 19, 2014
Bigjim68 in Home Cooking

What would you offer on these Cast Iron frying pans?

Very few skillets fall into the collector category, so assuming they are users and the rust is surface with no pitting, I would pay around $40 for the lot.

Judging from the photo, the smallest is an 8", the largest a 12" possibly 13" Wagner. I like Wags as they are much lighter and the handle is more comfortable.

Any old American made CI skillet is preferable to a new Lodge as they were machined smooth from the factory. Cleaned up and well seasoned, they make nice gifts.

Jul 19, 2014
Bigjim68 in Cookware
3

richmond vs charlottesville, va

Neither Richmond or Charlottesville is famous for their culinary delights. Of the two, I would say Richmond. The last time I was hungry in Charlottesville, I ended up driving back to Richmond.

If you give me your criteria, I might be able to make some recommendations

Jul 19, 2014
Bigjim68 in Mid-Atlantic

Washington DC for a five day sisters' trip

The tour we took was Metro DC. You won't need dinner or lunch. The samples are quite large, and the restaurant quality and selection was excellent.

Jul 14, 2014
Bigjim68 in Washington DC & Baltimore

Washington DC for a five day sisters' trip

Worth doing is the walking/eatingtour of Georgetown. I did it last February. 5 or 6 good restuarants with large sample servings in a sit down setting. Our guide was extremely knowledgeable re. Georgetown history. A few bucks and 3 hours well spent.

Jul 14, 2014
Bigjim68 in Washington DC & Baltimore

Anyone ever get gold wash applied to your silver?

The blades are stainless because silver does not make for a good cutting edge.

Jul 13, 2014
Bigjim68 in Cookware

Anyone ever get gold wash applied to your silver?

Nor have I. I've never seen silverware with stainless tines.

Jul 13, 2014
Bigjim68 in Cookware

FN quest for ratings: we are more likely to see Giada De Laurentiis or Bobby Flay cooking “ethnic foods” than we are to see a brown person cooking them.

The network exists to sell advertising, the shows to attract viewers. Those with the highest ratings get the copycats and remain the longest.

Jul 08, 2014
Bigjim68 in Food Media & News

Corn Bread or Corn Muffin Recipe

I use the recipe on the Indian Head Yellow Corn meal package. The result is as you describe.
The recipe is just right for an 8" sq cast iron pan.

Jul 03, 2014
Bigjim68 in Home Cooking

A (Partial) Defense of Omaha Steaks

I get the gift thing. I too would accept graciously and use the product.

Jul 03, 2014
Bigjim68 in General Topics
3

A (Partial) Defense of Omaha Steaks

So, the reason I should buy from Omaha Steaks is that they will send me products that I would not serve to guests in portions that someone else has determined are what I should eat, not what I want, buy a hot dog at twice the price of other premium brands, grab a couple of bland chicken breasts, and pay a premium for the privilege.

Did I miss something?

Jul 03, 2014
Bigjim68 in General Topics
4

Need to rent or borrow 3 9" square cake pans

If this is a one time thing, I would either try the dollar store or use throw away aluminum baking pans from the supermarket.

Jun 19, 2014
Bigjim68 in San Francisco Bay Area
2

Help! What happened to my copper?

What's the point of seasoning copper molds?

Jun 18, 2014
Bigjim68 in Cookware

Unsticking stuck dishes

A trick that I have not tried that might work. Apply a little oil in the gap between the two containers and let stand for a while. This should reduce the friction at least a little.
Then set the cup in boiling water about half way up the glass.
The heat should expand the enclosed air enough to break the seal and push the inner glass up.
Repeat: I have not tried this, but it is simple physics.
Then

Jun 17, 2014
Bigjim68 in Not About Food

Unsticking stuck dishes

More likely that would break one or the other of the bowls.

Jun 14, 2014
Bigjim68 in Not About Food

Where to find good, cheap, wood cutting board?

I've used th Ikea board. Large size and around 10 bucks.

Jun 07, 2014
Bigjim68 in Cookware

Can anyone help me identify the manufacturer of this copper pot?

Do you have a source for lollipops? I need a few.

Jun 02, 2014
Bigjim68 in Cookware

What is this cut of pork?

The butt of a hog is a shoulder cut. Mostly used for BBQ.
These look like butt sliced. Commonly called pork steaks here. As stated 9-11 indicates the size of the butt.

I use these oven braised in a cream sauce.

Jun 02, 2014
Bigjim68 in General Topics

Can anyone help me identify the manufacturer of this copper pot?

I've seen that mark but I don't remember what it is. Maybe Kali will come along and enlighten us both

The pot appears to be of high quality and in excellent condition. It is most likely Mauviel, 40's - 50's. 3 mm. 7-8"?

If it's yours, use and enjoy. If you are considering buying around a hundred + would be my price range.

May 31, 2014
Bigjim68 in Cookware

Natural, cage free eggs that have an obvious coating?

The farm does list eggs in three varieties.
I found it listed in related searches. It might be worth giving them a call and as them the question.

If you get an answer, I'd be curious.

i

May 31, 2014
Bigjim68 in General Topics

Thermapen users: how do YOU clean the probe after inserting it in meat that's not done

I think you are looking for a solution to a problem you don't have. (1) It's a piece of steel. Treat it like you would treat a fine knife. Rinse it and wipe it down. (2) There is almost no chance of cross pollution. Any germs left on the probe and transferred to another piece of meat will be by killed by the same heat that will kill the germs in the meat.

Apr 27, 2014
Bigjim68 in Cookware
1

Cutting Boards

Any number of woodworkers could produce the board. Dave Smith at the Boardsmith I believe does custom work. Also most cabinet shops and semi pro wood workers. It's just a flat board.

IMO, your idea might not be the best idea. At 24 x 36 x 3 you have 1 cu ft of wood and a weight of 40-60 lbs. Second, cost of wood alone will be near @200. If price is not an object, then that is not a problem.
Third, the location atop a dryer could be an issue. Dryers produce moist heat and widely varying temperatures and humidity. Loading the board down with various items precludes both cleaning and flipping the board. Both are necessary for this use and location.

If it were me, I would cover the dryer with a countertop product, and use a couple of smaller boards.

Apr 27, 2014
Bigjim68 in Cookware
1

Need help with this mystery pot

I don't think it is copper because the handles are cast. I've never seen a cast copper pot.

Apr 21, 2014
Bigjim68 in Cookware

Need help with this mystery pot

It looks like aluminum to me.

Apr 21, 2014
Bigjim68 in Cookware

When there is no "tip" option on the credit card receipt....

I have a problem with the automatic service charge. It is up to the establishment to pay their staff. The tip, for me, is for service over and above. Forced service charges leave no incentive for the worker.

Apr 21, 2014
Bigjim68 in Not About Food