JoanN's Profile

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Why not make the Site Talk board strictly Q&A format? .....-OR-.....

<"I can't find my car keys since the change">

I did. I actually did, LOL.

about 15 hours ago
JoanN in Site Talk
1

Weight Watcher's Foodies -- The H H H Edition! July 2014

Funny what we're defenseless against, isn't it? I was defenseless against a pitcher of peach sangria this past weekend. Doesn't sound too bad, except it was loaded with peach liqueur, which is, of course, what made it so good.

Still, I'm impressed. I don't think I've ever gotten 9.3 activity points in one shot in my life. Well done.

about 18 hours ago
JoanN in Home Cooking

Hand Hammered Wok from E-Wok Review

<So is WS just throwing in a wok ring with the artisan wok that is made by someone else?>

I would certainly assume so. I can't imagine that there's even such a thing as an artisan-made wok ring. There just wouldn't be any call for it among the target audience. I'm very curious to see whether or not I'll need it on my range. I'm hoping that because of the way my grates are arranged that I won't. Should know tomorrow or the next day.

1 day ago
JoanN in Cookware

Hand Hammered Wok from E-Wok Review

That's exactly the way I feel. Whether Cen brothers or not, the WS wok is going to be a significant step up for me from the el cheapo I bought in Chinatown. Which I'm not unhappy with, by the way; I just feel I'm ready to up my game and always take great pleasure in working with good cooking tools (like my Masanobu VG-10 Gyutou from Korin that I put back in the box and hide in the closet when guests are arriving for overnight or longer).

1 day ago
JoanN in Cookware

Introducing New Conversation Types

Been playing around with it some more this evening and realize that clicking on the Reply count when I have all discussions open and the blue square is visible does indeed take me to the first unread post. I most often start with my profile page which, as you noted, does not show the blue squares and clicking on the Reply count from that page takes me to the first post in the thread.

1 day ago
JoanN in Site Talk

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Stir-Fried Water Spinach with Fermented Bean Curd (page 211)

Was in Chinatown over the weekend, picked up some water spinach, so this was on the menu tonight. I used the red fermented bean curd because I had it. And I used my homemade rice wine for the first time. I really liked this. Funky, in a good way; the way an aged steak is funky; loaded with umami. I served it with the Vinegar-Glazed Chicken which I was also making for the first time and it was not a good pairing (as I note above). Flavors in each were too strong. But I liked both dishes a great deal and both will be repeated. Just not together. I'd also like to try it with the bean curd with chili that's called for. Maybe sometime after I've gotten my fridge cleaned out I'll be able to fit something else into it.

1 day ago
JoanN in Home Cooking

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Vinegar-Glazed Chicken (page 136)

I've had a Post-It on page 136 for, hmmm, I see it's two-and-a-half years now, that reads "beetlebug say this is a keeper; use 1 tsp sichuan pepper." So I did. My addition to this note reads, "& she's right, on both counts."

Don't know what took me so long. I served it with Stir-Fried Water Spinach with Fermented Bean Curd. Not the best pairing; flavors too strong in each dish. But I'd never had fermented bean curd before and didn't have any idea what to expect. Didn't matter. I liked both dishes. Just won't serve them together again.

1 day ago
JoanN in Home Cooking

Introducing New Conversation Types

Yes, more often than not clicking on the Reply count takes me to the first post, not the first unread post. In fact, although it did work first thing this morning (I've forgotten which thread), it has worked so rarely for me today that I'd given up trying. I'll go back to using it more frequently to see if I can discern a pattern. iMac/Chrome, if that helps.

1 day ago
JoanN in Site Talk

July 2014 COTM: Radically Simple - 10 Minute Salads, Vegetables and Side Dishes

I thought it was very good, even with the tuna in water. I'll be eager for a report on it with tuna in oil. And capers. It can only be even better.

1 day ago
JoanN in Home Cooking

Ultra-fresh scallops...sear, or specialize?

Love them seared, but butter-poached can be heavenly.

1 day ago
JoanN in Home Cooking

Amazon Prime Pantry: Anyone Using This?

I looked at it quickly when I first got word of it, but the offerings seemed limited. For example, they offer Morton's Kosher Salt, but I prefer Diamond Crystal. They offer diet Coke, but even though they show a photo of a Pepsi can to indicate soft drinks, they don't actually seem to offer Pepsi. And although they offer various versions of diet Coke, they don't have the caffeine-free version. They're going to have to offer a larger selection of pantry items for me to begin to pay more attention.

1 day ago
JoanN in General Topics

Hand Hammered Wok from E-Wok Review

I placed my WS order July 24, received confirmation of the order the same day, and received notice that it had shipped July 27. Should be here Wednesday.

2 days ago
JoanN in Cookware

Introducing New Conversation Types - Continued

With regard to up and down voting in the Q&A format, some have commented that they are pleased that downvoting is no longer available. But it seems to me as though not allowing it makes the format less useful in trying to fulfill its basic objective which, as I understand it, is to try to find the best answer to a simple yes/no question. For example, the Q&A format would be a perfect place to post the ubiquitous “I left XXX out overnight; can I still eat it?” posts. Without the ability of responders to downvote, the OP might best be advised to post a question, then to add two posts following that question, one reading “yes” and one reading “no.” People would then upvote either the “yes” or the “no.” But that’s awkward, and asking an awful lot of the OP, especially if the OP is a newcomer to the board. Allowing a downvote, the OP could simply ask the question and tally the votes.

I understand all the objections to downvoting, but I’m not understanding how Q&A could ever become a useful addition without it.

2 days ago
JoanN in Site Talk

Hand Hammered Wok from E-Wok Review

That video was very interesting. He poured the oil out, and then didn't add any new oil before he began cooking. I've begun doing that just to cut back on calories. And I thought I was being so smart and innovative.

2 days ago
JoanN in Cookware

Hand Hammered Wok from E-Wok Review

But then pouring that oil out and adding new oil to cook with? I don't recall ever seeing that. But then, I haven't spent a lot of time in Chinese restaurant kitchens. They don't do it in my local takeaway shop, and both my former sister-in-law and her mother would have considered it wasteful.

2 days ago
JoanN in Cookware

Brining pork chops

I don't think I'd bother if I had less than about three hours for chops. But something like a small piece of loin could probably benefit from even just two hours.

2 days ago
JoanN in Home Cooking

Hand Hammered Wok from E-Wok Review

Believe me, I'm not questioning your advice on how to season a wok. You've done it far more often than I. But Young, in "Breath of a Wok," offers three different methods for seasoning a carbon steel wok. Only one of them involves stir-frying Chinese chives; none of them involve stir-frying ginger. I had to replace a wooden-handled POW wok a couple of years ago and used her Basic Oil Method since I didn't want to put the wok in the oven. After repeating the process, quite a few more times than she says to by the way, I had a sufficient base of seasoning to start using the wok. I found that especially in the beginning, using Fuchsia Dunlop's method of seasoning the wok each time before using it (heat the wok until smoking; pour in a few tablespoons of oil and swirl it around to cover all parts of the inside of the wok that will be in contact with food; when the oil is smoking, pour it out, then pour in fresh oil, heat to desired temp, and then begin to cook) not only kept food from sticking, but helped fully season the wok much more quickly. In fact, this is a technique I continue to use when I'm trying to cut back on the amount of oil in a recipe.

2 days ago
JoanN in Cookware

Hand Hammered Wok from E-Wok Review

"Breath of a Wok" by Grace Young is especially good on history, technique, and seasoning of woks. Her book "Stir-Frying to the Sky's Edge" is terrific for technique, especially, although some of the recipes are fusion, so not strictly a Chinese cookbook. Fuchsia Dunlop's books are not to be missed: the Sichuan one is "Land of Plenty"; the Hunan one, "Revolutionary Chinese Cookbook." All of her recipes work and taste great. Irene Kuo, "The Key to Chinese Cooking," is significantly old than these, but a superb overview of Chinese cooking in general.

Jul 27, 2014
JoanN in Cookware

Hand Hammered Wok from E-Wok Review

Oooh. Me, too. Thanks for the heads up. Wonder if the WS wok will be packed the same way the e-wok ones were. Hope to find out soon.

Jul 27, 2014
JoanN in Cookware

POLL: Specific NEW Features That Bug You

NonnieMuss: With the new Q&A downvoting has been eliminated.

Jul 27, 2014
JoanN in Site Talk
1

List of top steakhouses in NYC

I don't get the love for Strip House. Been twice in the past year or so, and although I like both the atmosphere and the side dishes, the steaks are almost flavorless. They LOOK as though they should taste great--good char, perfectly medium rare--but then you bite into it and it just doesn't taste like much. The aged rib eye was better than the NY strip, but not by much. I prefer the aged sirloin at Craft by a long shot.

Jul 27, 2014
JoanN in Manhattan

POLL: Specific NEW Features That Bug You

As emglow101 points out, the inability to enlarge avatars isn't new, but I'd like to see it returned.

Jul 27, 2014
JoanN in Site Talk
3

Weight Watcher's Foodies -- The H H H Edition! July 2014

Well done, Berheenia! I was away only four days and barely managed to hold even. Very impressive, and inspirational.

Jul 26, 2014
JoanN in Home Cooking
3

Introducing New Conversation Types

I'm STILL against the recommend button. I was afraid it would encourage cliques and I think that's exactly what it's done. Posters rarely use it to actually "recommend" anything.

As for voting for COTM, how do you deal with votes from those who are not logged in. Ignore them?

Jul 26, 2014
JoanN in Site Talk
1

Introducing New Conversation Types

I can only imagine COTM nominations being a disaster as a Q&A thread. It leaves no room for discussion of the cookbooks we're talking about and that's part of what the nominating process is all about. Technically it might work for voting, except that non-logged-in participants would then be able to jump in and skew the outcome. Would we trust the vote if there was a total of 15 votes but only five of them were from regulars? What would keep an author and his/her posse from hijacking the vote?

Jul 26, 2014
JoanN in Site Talk

Introducing New Conversation Types

Yes, but only the edit window for the OP. I think the edit window for responses remains the same.

Jul 26, 2014
JoanN in Site Talk

Introducing New Conversation Types

One can only assume they paid a shitload of money to some consultant who told them hearts and Q&A is the way to attract the demographic the advertisers want. And we all know that advice you pay for trumps advice you get for free. Neither of these "improvements" has a chance in hell of being changed or eliminated unless the consultant is proved wrong.

Jul 26, 2014
JoanN in Site Talk

Introducing New Conversation Types

Well, not so fast. Blue dots were there, and now they're gone again. I worked on the first thread I clicked on, but when I back to check out the next thread the dots were gone and clicking took me to the first post rather than the first unread post. Will wait until Monday to see if a fix can be made to stick.

Jul 26, 2014
JoanN in Site Talk

Introducing New Conversation Types

All is well. As of this morning the blue dots are back and clicking on the Reply Count does indeed take me to the first unread post. Thanks for the quick fix.

Jul 26, 2014
JoanN in Site Talk

Introducing New Conversation Types

Only a minor inconvenience. Just trying to figure out how to navigate the new rollout. Thanks for the reply.

Jul 25, 2014
JoanN in Site Talk