DuffyH's Profile

Title Last Reply

Cookware you're obsessed with...

I've got some experience with both ceramic and Teflon pans, and like them both, for different reasons. The ceramic I've let get a little less nonstick than when brand new. I can sauté in it pretty easily and get a little fond. It sticks ever-so-slightly, just enough for a decent pan sauce, not nearly enough for a rich gravy. It's minutely harder to clean because I've let it develop the way it has. In the year I've had it, I've deep cleaned it twice. The first time I took it back to new condition, very slippery. The last time I stopped short and was more pleased with it.

The Teflon is my go-to pan for creamy, cheesy, sticky things. It's super slick.

Anyway, I like them both.

14 minutes ago
DuffyH in Cookware

Cookware you're obsessed with...

In commercial kitchens the cooks use side towels to pick up pans, because the handles can be screaming hot. Those handles are really easy to grasp with a towel.

35 minutes ago
DuffyH in Cookware

Cookware you're obsessed with...

Welcome recipecollector,

Didn't you see the sign by the door?

"Check your wallet here."

Duffy

38 minutes ago
DuffyH in Cookware

Cookware you're obsessed with...

When they're sitting on the counter, they're not just bowls, Nikki, they're Décor and don't have to be counted in our kitchen gear. That's the story I'm going with for now.

Anyway, I love it when my stuff goes all French-snooty on me. You can always tell snooty stuff by it's accent, like a sauté pan. I bought this décor at Costco or Sams, one of those fancy pants stores.

D

39 minutes ago
DuffyH in Cookware
2

Post your 2015 cookware finds and deals here.

Hi bear,

I've only had mine a couple of weeks, and have been trying to put it through it's paces to make sure of it's value to me before my Amazon return window runs out. So far, I've not been disappointed, although I need to keep my own logs of cook times, and not rely solely on time charts.

I absolutely agree that there's a learning curve! I am not at all close to being comfortable with it.

I've made:
ribs (needed 10 more minutes, I used the wrong instructions)
white rice (perfect)
cheesecake (could shave a couple minutes off the time, but still terrific)
steel cut oats (really good)
Chile Colorado with beef (needs about 5 more minutes)

and today I'm making my first pot of beans, Charro Beans, to go with the brisket we're smoking.

Without the IP, the only one of those things I'd have made indoors is the rice. Everything else would need to go outside, even in a slow cooker. This makes me a happy camper. I think for summertime cooking alone, it's going to be worth it.

Duffy

about 1 hour ago
DuffyH in Cookware

Post your 2015 cookware finds and deals here.

ChowGuppy!

about 2 hours ago
DuffyH in Cookware
1

Lemon Glaze

Hi pourmewine,

Lemony whipped cream? That would be so nice! And as easy as a glaze, too. I'll keep that in my back pocket. Thanks!

Duffy

ETA - I might end up grabbing a lemon cake of some kind from the store this afternoon, depending on what's in the bakery. Your suggestion reminded me that I saw a lemon sauce last week that was like a slightly thinner creamy curd. Can't find it in my recipe box now, but it's got to be out there on the interwebs somewhere! Maybe on food52.

about 2 hours ago
DuffyH in Home Cooking

Lemon Glaze

Wow! You sure know how to turn lemons into.... well, I guess not lemonade, but lemon something-tasty!

I went ahead and cut a slice of the "cake" and it's got a weird texture, not just dry, but a little chewy/rubbery. Likely the eggs without fat to play with, or so the science nerd in my head is telling me.

I haven't tossed it, yet, but have to admit I was hoping for it to be only dry. That I could deal with, making a blueberry/lemon trifle for tonight. I did mention I've only made boxed cakes before?

I think I like eatingjoy's French Toast idea, because 1) I'm not a fan of bread pudding (I like foods that can make up their minds, you know? Don't get me started on eggplant!) and have never made one. I honestly wouldn't know where to begin.

Last winter I snagged Bon Appetite's Classic French Toast recipe that calls for a 10-minute soak, quick enough for a last minute breakfast. That might work. And if not, I can try one of the overnight soaking recipes. I think I might be able to cut down on the eggs in the custard a little....

about 2 hours ago
DuffyH in Home Cooking

Anyone own a SNAPI?

Thanks, smaki

That's a price drop on the blue one, it was ~$8 yesterday, like all the rest. I jumped on it, and will try it out and review it here. The ChowPups will love it, I'm sure.

Duffy

about 3 hours ago
DuffyH in Cookware

Dilemma with choice for Pressure Cooker: Which is better "Instant Pot IP Duo" or "Cuisinart CPC-600" or something else?

Hi Cam,

Since I posted that comment I've learned that I do indeed need a rice cooker AND pressure cooker, or 2 PCs. So I scored a new rice cooker that has a sauté function plus some other bells and whistles. Super cheap at Samsclub, too. So I think I'll just stick to rice in the rice cooker, since it's just a tiny bit easier than using the IP.

Duffy

about 3 hours ago
DuffyH in Cookware
1

Dilemma with choice for Pressure Cooker: Which is better "Instant Pot IP Duo" or "Cuisinart CPC-600" or something else?

We've done them that way in the slow cooker, Cam. Works for us, tastes delicious and they get a little crusty. Nice.

BTW - I cooked a rack of ribs for us in the PC a couple of weeks ago, but didn't leave them in quite long enough. I misread the chart and undercooked them by 10 minutes. So that wasn't good, but we're going to try again. Weeknight ribs in a little over an hour, start to plating? Not bad.

The boneless short ribs I cut up for Chili Colorado con Carne were quite good, ready in 35 minutes. They were cut small, about 1" and submerged in liquid. Basically it was Texas Chili. Next time I'll cut them into bigger pieces, maybe just cut in half, and put them on the rack above the liquid.

Duffy

about 3 hours ago
DuffyH in Cookware

Pressure cooker recommendations?

The IP deal on Amazon today is $99.99, pretty decent, and in fact it's Amazon's best price since ever, I think. The Camelizer doesn't show it's ever been $100, going back to Sep 2012.

about 3 hours ago
DuffyH in Cookware

Post your 2015 cookware finds and deals here.

The IP deal is decent. $99.99. And of course it's Prime eligible.

ETA - I just checked with the Camelizer, and this appears to be Amazon's lowest price ever for this PC, at least going back to 2012.

about 3 hours ago
DuffyH in Cookware

Lemon Glaze

Ok, it looks like a powdered sugar/juice combo it is. Thank you all very much.

Here's a thing. I just pulled the cake out of the machine, it looks and smells nice. Then I opened the microwave and hey! The butter was still in it. So this could be one nasty dry cake, with eggs but no fat. I feel the need to run to the store for a back-up dessert.

I knew no good would come of me baking a cake. *sigh*

about 4 hours ago
DuffyH in Home Cooking

Lemon Glaze

Hi pumpkinspice,

Is there any reason I couldn't use either of those in the presentation instead? I'm thinking of spooning the sauce/glaze over a slice of cake, then artfully placing a few blueberries on top.

I use "artfully" in the broadest sense of the word. For me that usually means it looks like a 2-yr-old plated the food. :-D

about 5 hours ago
DuffyH in Home Cooking

Anyone own a SNAPI?

Not me, I'm retired.

about 5 hours ago
DuffyH in Cookware

9 Mexican Recipes Perfect for the Slow Cooker

<Our corn and flour tortillas ... are freshly made...>
And yet GRUMA, owner of the Mission tortilla brand, makes and sells tortillas in Mexico under the Misión label. Someone must be buying them.

I will agree that those enchilada look like a mash-up of Tex-Mex and Mexican. I don't see anything wrong with that. However you label them (and I wouldn't know how to), they look good.

about 5 hours ago
DuffyH in Features

Three saute pan alternatives to All Clad, which one do I choose?

What? Did you never learn the thing about "A frog sat on a log with a bump on it"? You think the bump was on the friggin' FROG?

Or do the commas change that? Oh Crap, I hope not, because that would mean I'm, well, and you're, you know.

about 5 hours ago
DuffyH in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

Hi PST,

I like clad sides on my sauciers for delicate sauces, especially when they're on the thick side, and most especially when they're made with eggs. I think that heat will be more evenly spread with a fully clad pan. If you're going to stir constantly it doesn't matter much, but when I want to hold a sauce, I like full cladding.

With fully liquid things or sauces that don't care (I'm looking at you, BBQ sauce), steel walls don't bother me. Convection currents in liquids will distribute heat pretty well, and non-finicky sauces...well, they just couldn't care less as long as I notice them every once in a while.

D

about 6 hours ago
DuffyH in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

$150? Damn, Randy, I'm going to have to start calling you Gretzky!

Thanks for thinking of me. :-)

about 7 hours ago
DuffyH in Cookware

Anyone own a SNAPI?

Hi hill food,

Until I read the word "spring" in a review and smaki mentioned it here, I presumed it was made exactly as you describe. That's how it appears in every photo. It's what makes sense! I can't believe it wasn't made that way to begin with. The mold has to be twice the size, sure, but that's not unusual.

Exterior pockets are a genius idea!

Duffy

about 7 hours ago
DuffyH in Cookware

Lemon Glaze

I'm making a lemon cake in my Zo bread machine today. I've never baked a cake from scratch before, but it appears to be a fairly dense pound cake type thing, using 3 eggs and 2 cups flour. The recipe calls for the zest of 2 lemons, which leaves me with lots of juice begging to be used.

I thought I'd serve it with fresh blueberries and some kind of lemon glaze or sauce using the leftover lemons.

Anyone got a T&T lemon glaze/sauce recipe for me?

about 7 hours ago
DuffyH in Home Cooking

9 Mexican Recipes Perfect for the Slow Cooker

Ah, just in time! We start planning Cinco de Mayo early at my house, I began perusing my Mexican and Tex-Mex recipes last week. We usually do Carnitas and ground beef (for the little kids). This year instead of ground beef I think I'll try the Barbacoa, which I've been wanting to make for a long time. I can mince some for the littlest ones and leave it shredded for the rest of us.

With the heat here in Tampa, it's nice to be able to cook them in slow cookers!

about 7 hours ago
DuffyH in Features

Pressure cooker recommendations?

Close, but not exactly. Every morning I go to the "Today's Deals" link above the product search entry box, then click on the "Sort By Department" drop-down on the far right of the Lightning Deals display and look at "Home and Kitchen". That lets me see everything going on in that department for the next 24-ish hours. It's a little more focused.

about 18 hours ago
DuffyH in Cookware

Anyone own a SNAPI?

I've got some mahogany salad "hands" that work great, but require 2 hands to use. For some reason the GrandPups don't seem to be able to grasp the concept of "put the plate down, THEN add food to it" that we've been trying to beat into their thick little melons for years.

They're weird with plates of food. They'll very carefully and slowly walk to the table with a plate of food, keeping their eyes on the plate the whole time, as they tip it to such an angle that the food slides right off. What's up with that? Can they not SEE that they're tipping it? Do they not grasp the concept of 'horizontal'? *sigh*

about 18 hours ago
DuffyH in Cookware
1

Cookware you're obsessed with...

I love Baby Moon hubs on cars, especially vintage Land Yachts. I always thought they'd make great serving dishes (they're not just for lining driveways, I know!) but never thought to cook on them.

Now this <frying pans for disc brake rotors on special downhill racing wheelchairs.>, well, I just don't think I want to know. :-D

about 18 hours ago
DuffyH in Cookware

Measuring practical heat conductivity - Cast iron, aluminum, copper

While it would seem that YMV, gas ranges do have a reputation for poor performance at low heat settings. I'm not making it up, it's just a thing that is.

Recall that simmer plates weren't invented just to sell sheet metal.

1 day ago
DuffyH in Cookware

Cookware you're obsessed with...

Videos abound, smaki. If we had natural gas at our house, I'd find a way to use it every day in the summer.

I saw one recently of a guy making sausage gravy. Really, dude? Well, I suppose when you're camping, you could almost not need any other cookware.

Except sticks for s'mores. Got to have those.

1 day ago
DuffyH in Cookware

Cookware you're obsessed with...

Frisbee. Thor and Loki played with it when they were boys.

1 day ago
DuffyH in Cookware

Pressure cooker recommendations?

Hi ePC,

It's a double-secret probation thing only available to the most Very Special Amazon Insider People. By which I mean anyone who signs up for Amazon's Daily Deals emails. Some deals are killer, others about the same as a 20% off BB&B coupon, some not even that good. But the good ones make it worthwhile.

FWIW, Amazon doesn't bombard me with other stuff, just what I signed up for. And they don't share with others, either.

D

1 day ago
DuffyH in Cookware