b

bemocked's Profile

Title Last Reply

cleaning Tovolo baster....

...do you not have the cleaning brush that came with the Tovolo baster?

Jan 05, 2013
bemocked in Cookware

best immersion blender?

on the box of the Bamix i just got for Christmas:

Jan 05, 2013
bemocked in Cookware

Rack for cast-iron cookware

Shelving store sells corner unit chrome wire shelves in 18" and 24" shelf sizes, both arched front and straight front.

http://www.theshelvingstore.com/Corne...

It is still that chrome-y industrial/contemporary look.... But very sturdy and lots of option for bigger pots.

That said, I have the le creuset corner rack (I scavenged 3 sets semi-cheaply off eBay) with the post heights then trimmed to optimize storage for my assorted pans.

More can fit on the LC corner shelves than you my first think. The mid size round brazier with the 26 on the bottom sits on the shelves perfectly, my larger oval oven with 29 on the bottom (i dont keep track of the qt sizing for each piece, it is in the 4.5 to 5.5 size range) fits with the front of the oven just at or even a mm or two over/beyond the font edge of the shelf. I also keep the huge shallow risotto pot with the 30 on the bottom on these shelves (12" dia not including handles), but it overhangs the front of its shelf noticeably, though is still completely stable and secure on its shelf).

Jan 02, 2013
bemocked in Cookware

3oz. Canning Jars? For TSA Rules

I use gallon zip lock bags from home all the time, and I travel a LOT for work, no one at a TSA screening point has ever paid any attention to the size of my carry-on liquids zip lock bag. The quantity of small liquid containers (all under 100ml) that i typically carry is less than a quart, but it is a tight-ish fit into a quart zip lock bag.

May 19, 2012
bemocked in Cookware

BOV800XL Breville Smart Oven

...it is consistently $29.99 from Amazon (and free shipping) as well

Jan 12, 2012
bemocked in Cookware

Sodastream seltzer not holding its fizz?

i'd say it is identical to store bought seltzer... except I don't have to haul bottles of seltzer from the store to my kitchen, the ease/convenience factor is the real value for me.

Jan 09, 2012
bemocked in Cookware

Need new toaster/convection oven - Breville? Cuisinart? Something else

+2 on the Breville - worth every penny!

Got ours a few months ago (used one of the 20% off certificates that Bed Bath & Beyond sends out every few weeks - so that helped on the price)

Jan 09, 2012
bemocked in Cookware

Where to buy FORTUNA garlic press

I've been pretty happy with this:

http://www.amazon.com/Kuhn-Rikon-Epic...

far superior to any other press I've touched, but I've never seen/touched this Fortuna model...

Jan 09, 2012
bemocked in Cookware

Sodastream seltzer not holding its fizz?

...not sure what to tell you, sounds like a problem with the glass bottle capping? I've had one of the Soda Stream models that comes with plastic bottles for 2 years now, and my bottles stay fully fizzy in the fridge for a day or two at least (maybe more, but we get through the small one liter bottle pretty quickly)

Jan 09, 2012
bemocked in Cookware

Talking about Teak

"Cook Illustrated is Cook Illustrated. It does not claim to be a scientific journal. Moreover, an absent of mentioning is not the same as denying."

...totally agree, I didn't mean to imply that I think CI is the definite source on cookware data, but if teak is notorious for dulling knives quickly, relative to other wood species, that is the sort of thing I would expect ( or *hope* ...?) a CI several-month performance assessment to raise as an issue, maybe my faith in CI is a bit too high?

"As long as you are happy with the performance, then it is fine."

...fair point, but I was trying to indicate that I don't know if I have a fair basis of knife use on a high quality not-teak cutting block, to form a "control group" type of experience to compare with? Maybe my knives are dulling unreasonably quickly and taking unnecessary edge punishment, and I don't know any better to realize it? Ignorance can indeed be bliss... but I was hoping for a more experienced (than I) opinion on teak performance?

Dec 27, 2011
bemocked in Cookware

Would you say a molcajete always gives superior results than a normal mortar and pestle?

Actually, i feel a bit like the Goldilocks of the mortar and pestle sphere.

After the "too smooth" polished marble mortar failure, I swung to the other end of the spectrum (both in functionality and in price) and bought the black stone (again marble) one that Ikea sells... however, this one has deep circumferential grooves carved all over the inside, I thought this would give the traction I was looking for, but the grooves are so wide and deep, that they just trap food where the mortar can not reach it - also totally non-functional!

http://www.ikea.com/us/en/catalog/pro...

I'm not sure what to try next, for a "just right" in between harmonization of mortar design and material.

Dec 27, 2011
bemocked in Cookware

Would you say a molcajete always gives superior results than a normal mortar and pestle?

I used to have a marble mortar... and i thought it was terrible, for most things I would do in the mortar (grinding spices, making a curry-type paste, etc...) I needed at least a little friction (roughness) between the pestle and the mortar, and the marble surface was just too smooth.

[Edit: I am thinking you are asking about the highly polished/veined white marble style of mortars]

It now sits prettily on the windowsill filled with sand as a "snuff pot" for extinguishing matches (when I light my vintage stove) or for sage/smuge sticks.

That said, I always make pesto in a mini food processor, and never tried pesto with mortar and pestle.

Dec 27, 2011
bemocked in Cookware

Talking about Teak

I've had a large rectangular end grain teak cutting block from Proteak (sustainably farmed teak from Mexico) for about 6 months now.

http://www.proteak.com/

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

It looks lovely on my pale counter tops, and I've been happy with the performance/usability. I picked it up at a great price from Amazon (a larger one than the WS one linked to above).

Reading some of the recent discussions here about different cutting board materials, where people have cited that wood cutting boards should only be from the wood of trees where human consumption of the sap or products (seeds, nuts) is possible, (a la Maple, Walnut, Cherry, etc...) got me rethinking my teak board. A bit of googling revealed that "Teak wood is a tropical hardwood that is part of the mint family", so that alleviated fledgling concerns about possible toxicity and appropriateness for contact with food for human consumption.

But, several of these online discussions about the suitability of teak for a cutting board also mention that "Teak has a high silica content and can be very hard/abusive on sharpened metal edges". I read this on several discussion boards (including a post in a Chowhound discussion from back in June, Wiki articles, Boardsmith's FAQ on his website, etc). However, all the sites I found that mention this high silica content in teak, and this being abusive to knives were from the kinds of websites that I would not necessarily consider to be a definitive source for accurate scientific data (all these sites *could* be people repeating or re-citing mis-information published elsewhere online)?

Cooks Illustrated's review of cutting boards found a Proteak edge grain board to be the most Highly Recommended, and their discussion/comparison of a wide range of cutting board materials (many species of wood, and many other materials) makes no mention of teak having a high silica content, or that teak as a harder wood was unnecessarily tough on sharpened knife edges (and this was an edge, not end grain board they tested over a period of months)? This is the type of data or performance detail I would have expected CI to be a reliable source on?

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

Has anyone else had longer term experience cutting on teak? Anyone noticed any issues with the longevity of their knife's edge on teak? I haven't noticed any detrimental effects... but I am not certain if I trust myself to notice, or more specifically if I trust that I have the background experience to make a meaningful comparison, as prior to acquiring the teak board, I used an array of lesser/cheap boards, and hadn't formed a foundation expectation for my knife's edge retention to be a basis for comparison to my teak cutting experiences?

Dec 27, 2011
bemocked in Cookware

New Siggi's Ripoff Yogurt

I lived in Brisbane for 4 years... headed up to Noosa (both for Sunshine Coast beaches, and inland for kayaking/canoeing on rivers and lakes) on the weekends quite regularly... and I NEVER encountered any special "Noosa-style" or "Australian-style" of yogurt, that was any different from a typical greek-style yogurt??? Not in any small towns near Noosa, not in any cheese-tasting tours of any Queenland dairy/creamery (we are kinda geeky about cheese), and not in any of the Brisbane upscale gourmet markets.

Ahhh marketing...

Dec 27, 2011
bemocked in Features

What Did Santa Bring?

....oh, and I bought myself a very large Bourgeat saucier a few weeks ago, that was kinda an early christmas present to myself

Dec 26, 2011
bemocked in Cookware

What Did Santa Bring?

Hi!

I'm kinda new here. I've been lurking/reading posts here off and on over the past year of researching to slowly strategically upgrade my cookware, but I just started posting on the forums in the past week or two... but this is the first time I am "introducing" myself.

I didn't have a big Kitchen-enhancing gift haul, but I did get the 5-qt glass Kitchen Aid bowl for my tilt-head stand mixer (for the past 15 years I have had the 60's Kitchen Aid mixer that was given to my mother as a wedding present), they don't make em like that anymore, and also a thick 16" pizza stone (slightly over 1/2 inch) to replace the cheap/thin/smaller one I've been using. and a few other small useful tools.

Dec 26, 2011
bemocked in Cookware

Houston in March

I consistently wow out of town visitors who are looking to be wow'ed with Hugos, its elevated mexican cuisine is so unique to Houston.

Hugos has the added advantage that you can start with before-dinner drinks an Anvil (google it!), then walk the 100 or so yards down the street (Westheimer) to Hugos for dinner.

Dec 26, 2011
bemocked in Houston

Vintage Roper Stove - to keep or sell?

Chambers and Merritt & O'keefe are where the big money is in the vintage stove restoration market. Nice working specimiens from the likes of Kenmore/Roper will generally sell for 100's (not thousands) in the CL marketplace (without an immaculate restoration).

Rachel Ray uses a Chambers C-90 on her TV show...

Here is a link to a list of vintage stove restorers/repair:

http://retrorenovation.com/2011/08/29...

and here is a link to a rather comprehensive (at the same blog) list of vintage stove restorers/sellers:
http://retrorenovation.com/2011/11/04...

Dec 19, 2011
bemocked in Cookware

Vintage Roper Stove - to keep or sell?

...if the clock is working that will add a fair bit to the value.

Replacement burner knobs that match the two on the far right are easy to get (if you want to "refresh" the knobs on the left side)

Dec 18, 2011
bemocked in Cookware

What copper cookware brand do you recommend (Mauviel or Falk)

myhabit.com (Amazon.com's "special" upscale deal-o-the-day sister website) has some pretty reasonable deals on a few Bourgeat 2.5mm copper (stainless lined) pans today.

The saute pan is already sold out, but the still have a saucepan, an oval skillet, and a 3-piece set available...

Dec 18, 2011
bemocked in Cookware

Glass lids for all-Clad cookware

perfect fit!

[Edit: Oops meant to add the photo in reply to my post below...]

Dec 17, 2011
bemocked in Cookware

Glass lids for all-Clad cookware

I have a set of white ridged Corning Ware dishes with glass lids... the clear all-glass lid for the 2.5 L corning piece PERFECTLY fits my All Clad D5 4 qt sauce pan. I generally use the glass lid with it instead of the All Clad lid.

Dec 17, 2011
bemocked in Cookware

All Clad French Skillet Lid size question

...just to clarify (that the answer isn't quite the obvious "duh nine inches"), I see the 9" french skillet sold both lidless & with a domed lid, but none of the all clad lid-resellers seem to have a 9" domed lid listed as an option?

I'm trying to figure out if I get the 9" french skillet Lid-less from CookwareNmore now (to make a 4th piece for my order to qualify for the 20% discount), if one of my other all clad lids might fit, or if I might ever have the ability to buy a lid in the future that would fit snugly.

Dec 16, 2011
bemocked in Cookware

All Clad French Skillet Lid size question

Can anyone tell me what size lid fits the All Clad 9" french skillet? ...or what is the diameter measurement of the top lip of the 9" french skillet?

Dec 16, 2011
bemocked in Cookware