DuffyH's Profile

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what do you cook your pancakes on?

Welcome to the world of the electric griddle.

17 minutes ago
DuffyH in Cookware

Recipes You've Never Heard of Outside Your Family

Hi Professor,

I can't say if the recipe is close, I have no clue. The picture is similar, but ugly. I searched images but can't find any that look like what Mom and the aunts turned out. The online pics all look like ⅔ of a snowman.

My family made them much nicer. Imagine a bagel with a donut hole nestled right down into the hole, not plopped on top. Now make it half-size. It's really a very elegant looking roll, in the same way that Parker House rolls look elegant.

Duffy

19 minutes ago
DuffyH in Home Cooking

Good vs. Bad Pizza: Is there such a huge difference?

Hey EFGM,

Someome was pondering the same question last week on the cookware board.

I like my Breville. It is probably, after my stovetop, the most-used electrical appliance in the kitchen. I've had it for over 3 ½ yrs and still use it daily, and am still finding new ways to use it. Cooking for two, I tend to not bake large things and hate bothering with the wait and waste of heating the main oven. Having a cooler kitchen is a nice thing, too.

I had a small B&D toaster oven once that was only used for toast and frozen appys. When it suffered a compound leg fracture I killed it. I've since learned that bigger with more functions is better. Kind of the way people feel about their zojirushi rice machines and bread machines.

IIRC, there wasn't anyone with experience with the Cuisinart in the recent discussion, so Gardenweb is likely the place for opinions on that. Cuisinart does good appliances, so it could make for a tough choice.

D

29 minutes ago
DuffyH in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

Super easy. I've been making it even quicker for lunch on the über-thin Flatout Artisan Pizza flatbreads. Saves preheat time, because I don't need to heat the stone for it; it gets plenty crispy on a rack in the Breville Smartoven. The sauce gets used for other things so is a resident in my fridge, I chop the bacon and nuke it in a shallow bowl for easy grease extraction. Because I can't wait 10 minutes to cook it, right?

Yup, I'm one lazy cook. :-)

about 2 hours ago
DuffyH in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

Jalapeño popper pizza is a current trend in my house. I brush it liberally with bacon grease, sauce it with an onion cream cheese/jack sauce, then top it with the bacon bits and fresh sliced or diced jalapeños. So good!

I like Hawaiian pizzas sans sauce. I'll leave the 'kraut for you, you get more that way. Don't you just love the versatility that is pizza?

about 3 hours ago
DuffyH in General Topics

Basic kitchen equipment and supplies?

Hey btc,

That would be a good start, no question. I think I could cook for a year with that kit.

Duffy

about 3 hours ago
DuffyH in Cookware

Best pots/pans?

Hi Randy,

Love your deal! I'd like to see how the Nouvelle does long term; it seems to be pretty solid cookware. Some of it's reviews indicate it can last for many years. That's always a good sign. I was briefly interested in the Nouvelle when I began shopping for induction pans. My wrists aren't getting any stronger, and I thought HAA might be a good way to go. Still, I wasn't familiar with nonstick stuff beyond my egg pan. I'd just never owned any and wasn't sure about the whole nonstick thing.

Well, I passed on the Anolon, But I have since picked up a couple of Thermolon ceramic-coated pans. I'm surprised by how natural they feel to me. Not that many foods need to build fond; for the rest, the nonstick is terrific. I say this as a cook whose idea of an easy dinner is sautéed chicken with a pan sauce, some rice/pasta and a veggie sauté or salad.

I'm pretty gentle with my nonstick, the cheap Tramontina skillets I had lasted at least 5 years. So we'll see how the ceramic does. Mostly I wanted to mention that I'm finding nonstick is pretty decent for cooking. It isn't necessary, but it sure doesn't suck. And there's the whole cleaning thing. Can't beat that.

Now someone will probably demand I turn in my Chowhound secret decoder ring. Did they take yours? ;-)

Duffy

about 3 hours ago
DuffyH in Cookware

Recipes You've Never Heard of Outside Your Family

Every year for the winter holidays, my mom or one of the aunts would make about 8-9 dozen Tvaybach, a two-piece dinner roll. It's a Mennonite thing, I suppose, because I've never seen them anywhere but on Mom's family's table. And only during Thanksgiving/Christmas. In taste and texture, they're rather like a bagel-dinner roll hybrid. A little bit soft, a little more chewy. They're a bit heavy for a dinner roll, imo, but never told anyone before. What would be the point? They aren't supposed to be light. At least, I don't think they are. Not the way those ladies make them. To my knowledge, I'm the only girl in the family who doesn't have the recipe.

Don't want it, either.

about 4 hours ago
DuffyH in Home Cooking

Good vs. Bad Pizza: Is there such a huge difference?

I'm also itching to try his deep dish pizza, made in a skillet in the oven. It's essentially a no-knead dough that rises in the skillet, then goes into the oven. No preheating of the skillet is needed, nor is rolling out the dough.

And it will stand up to some heavy toppings. Raised on American chain pizza, I long to abandon restraint and return to my topping roots.

http://slice.seriouseats.com/archives...

about 12 hours ago
DuffyH in General Topics

All-Clad Cast-Aluminum Nonstick Dutch Oven, 6½ qt.

<Sur La Table about this product stated that "cast aluminum provides the excellent heat retention and browning of cast iron without the weight".>

That's not entirely accurate.

Other posters have addressed the pros and cons of the nonstick, etc... but there's one more thing that could be important. Cast aluminum doesn't have the same heat retention abilities of cast iron. It's an excellent conductor, but not so good at retaining heat.

Still, if the pan is thick enough, it will hold a lot of heat. Heat retention is important if you use it for table service. Otherwise, it's pretty much a non-issue. That's why I opt for stainless steel DOs instead of the more common cast iron.

about 15 hours ago
DuffyH in Cookware

Good vs. Bad Pizza: Is there such a huge difference?

Any old skillet should do. Kenji did it with a clad skillet in the Slice article on stovetop pizza.

about 15 hours ago
DuffyH in General Topics

Lightweight Induction griddle

Since you haven't specified whether it needs to cover one burner or two, I'll recommend the deBuyer Force Blue (blue steel) crepe pan, 9.5". Easy to season, lightweight, easy to maintain, I use mine 3-4 times a week for eggs and grilled sandwiches.

http://www.surlatable.com/product/PRO...

If you prefer a square griddle, there's this 11" model from Rocky Mountain cookware.

http://smile.amazon.com/Rocky-Mtn-Coo...

To cover two burners, I'd go with the Chef King 10 gauge. Not nearly as light, but easy to lift with two handles.

http://smile.amazon.com/Chef-King-Gau...

about 16 hours ago
DuffyH in Cookware

Not many gripes about Costco . Is it worth it for one ?

Even for our family of two, Costco used to be well worth it, for gas and lots of Prime beef at low prices. That was in Ventura, Ca. Now in Florida, we have to drive 30 minutes (used to be 10), and they only carry 2-3 cuts of Prime beef. Not worth it anymore, especially with a Sams (also with cheap gas) nearby.

Still, Costco has the best white queso dip (think Moe's) around, and at $4.50/lb, it's a steal. It's like crack. And WAY less $$ than if I made it myself. They've also cornered the market on Hormel Black Label/Kirkland pre-cooked thick sliced bacon. It's really normal slices, not thick, but they can call it whatever they want. It's dirt cheap, and 45 seconds in the MW = breakfast.

I know it sounds strange, but we keep our membership for those two things. We're in the area about once a month, buy what we need, maybe some paper towels or Kleenex, and we're out of there with just a few items. And maybe a triple berry sundae.

Let us be your cautionary tale.

about 16 hours ago
DuffyH in Chains

Good vs. Bad Pizza: Is there such a huge difference?

Thanks, Naco. At least I won't go hungry with a salad bar.

1 day ago
DuffyH in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

<When I go to a new Italian restaurant I usually order spaghetti to decide if I like the restaurant.>

I do the same thing. As you said, the sauce often makes or breaks the pizza (and the pasta).

1 day ago
DuffyH in General Topics

What's your favourite or most useful, kitchen item?

I was thinking that your knife appears to be the inspiration for Ken Onion's curvy chef's knife.

1 day ago
DuffyH in Cookware

Good vs. Bad Pizza: Is there such a huge difference?

Good morning, monavano,

Have you tasted Hungry Howie's? It's been a long (but not long enough) time since I've tasted either, but IIRC HH took bad to a new low. And yet the little heathens my son and DIL are raising prefer it above all others. ALL others. Even homemade. Ungrateful bastards.

There's a Chuck E. Cheese going up a few miles away even as we speak. Maybe that wins the prize? I'm sure I'll get to experience it's badness first-hand soon; two of the ingrates have birthdays in December. It should be open by then. I haven't been subjected to any of these in over 25 years. My memory is vague. When I try to remember those pies, all I get is Robot waving his arms and chanting "Danger!"

Duffy

1 day ago
DuffyH in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

<Woodfired can be hit or miss.>

That's a true statement. There's a VPN certified joint, 900º Woodfired Pizza, about 10 minutes from my home. It's one of only two in Florida (the other is at Epcot). We were pretty excited to try their pies, and especially happy they're local.

We arrived about 2pm mid-week, only one other table had dinners. This might have been a clue, since it's in a busy mall. Still, we soldiered on and ordered a Margherita pizza. Almost 30 minutes later it arrived. Limp, soggy crust, no char and way too much tomato sauce were it's hallmarks. I'm certain the abundance of sauce accounts for the undercooked dough. I've had better at any number of places, including chains using gas ovens. We only ate one slice each and left the rest of the pie. It was not even worth taking home.

Maybe we'll trek out to Wood Fired on Bearss Ave in Tampa soon and try their offering. Chowhounds on the Florida board give it high marks. It's got to be an improvement.

1 day ago
DuffyH in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

<I grew up in the New York City area, and it was a given that pizza was always good. Bad pizza was unimaginable. Then I moved to Virginia. One weekend shortly thereafter my sister was visiting and we went to a local restaurant and ordered pizza. We were shocked. It was horrible! We learned that night that there is plenty of bad pizza out there in places like Virginia, and Tucson, where I live now.>

No bad pizza in NYC? Seriously? Plenty of bad pizza everywhere else? This is local bias, mixed with equal parts hubris and hyperbole.

What's your favourite or most useful, kitchen item?

Hey, tcamp?

How long have you had your mystery knife?

Duffy

1 day ago
DuffyH in Cookware

BEST CUTTING BOARDS - Bamboo vs. Others

Hi Ray,

I'm a big fan of wood cutting boards, too. In fact, I always change out my home's island tops for oiled maple. No need for a cutting board, right? Uh-huh.

I've had a pair of poly boards like yours for about 15-20 years and will not part with them. Both are covered with cut marks, slightly brown-ish near the center, and used frequently.

The large one has a juice well that makes it perfect for watermelon, pineapple and other juicy fruits. The medium one is perfect for raw meat, which I will *not* allow to touch my wood countertop.

You've described the texture perfectly. Not too hard, not too soft, it feels just like cutting on an end-grain board.

1 day ago
DuffyH in Cookware

Scanpan CTX or CTQ?

Seems so. It's not uncommon to see a different lid or handle on a store exclusive. Another clue? There's no CTX at SLT.

1 day ago
DuffyH in Cookware

What's your favourite or most useful, kitchen item?

I like that, porker. :-)

1 day ago
DuffyH in Cookware

Scanpan CTX or CTQ?

I believe they're the same pan. CTQ (and Pro IQ) are exclusive to SLT.

1 day ago
DuffyH in Cookware

Hamburger and mashed potatoes?

hehehe, plain yogurt is big gagger for me. Admittedly, I haven't cooked with it or bound tuna or eggs with it. That's based on the ancient wine rule - if I don't drink it, I don't cook with it. I've taken it a step further, is all.

I suppose yogurt could be (gack) ok mixed with tuna or egg.
:-D

1 day ago
DuffyH in General Topics

what do you cook your pancakes on?

Hi dscheidt,

I don't disagree that the aluminum is responsible for Tribute's wonderfulness, how could I? I was simply saying that the pan is very good for pancakes.

I didn't say it was better than the others. In fact, I wrote that if it were me choosing for DocJavaDude, I'd likely go with the Calphalon.

Duffy

1 day ago
DuffyH in Cookware

Hamburger and mashed potatoes?

I don't do mayo on sandwiches. Mayo is the binder for tuna salad and egg salad *for* sandwiches, but I never want to see a blob of it, or taste it (ugh) on my bread.

Still, I've used it in mashed potatoes on occasion, when I was out of cream, sour cream and creme fraiche. I did use butter with it (because, well, butter) and it didn't suck at all. It didn't have quite the tang of sour cream/creme fraiche, nor the richness of cream, but it was beyond edible. it was tasty, even.

But I absolutely get Ipse's revulsion.

1 day ago
DuffyH in General Topics

Are you using a bread machine?

Hi JT and Antilope,

You two gave me the final impetus to purchase another bread machine and now that it's arrived and I've had a chance to make bread with it, I'm here to say THANK YOU!

The dude and I like a nice crusty rustic loaf as much as the next gluten-hog, but we're also big fans of supermarket bread for sandwiches. Not the long pale square loaves that are squishy soft, but brands with some flavor and body, like Arnolds/Oroweat. Almost all the varieties are light enough for a sandwich, hearty enough for toast. That's the texture and weight I could never achieve making them in my KA mixer or by hand kneading. Mine were always much too heavy, and rough.

Well, my cheap $40 Hamilton Beach machine arrived and I've made two loaves, one baked in the machine, one baked in the oven. Both are lighter than anything I've ever made before. Antilope is right, the machine really does a great job kneading the dough. The crumb is almost as evenly sized as in a commercial loaf.

And JT? There wasn't a speck of flour flung on the counter, and only one measuring cup and scoop to wash. Color me happy.

1 day ago
DuffyH in Cookware

Got any good bread machine recipes?

Hi Antilope,

Forgive me for revising an old, old thread, but I wanted to thank you for this list. I just bought a bread machine and wanted to find a definitive soft and light white loaf that could be the base for my eventual soft wheat sandwich loaf.

Starting at the top of your list, I found the Best Bread Machine Bread at the top of the Allrecipes group and decided to start there. It worked! So easy!

I've never made a sandwich loaf in my entire life that was light enough to be a daily bread. They were always too heavy. The Allrecipes bread might even be too fluffy. But that's ok, because when I start adding whole wheat I think it will be just fine.

So, thank you for the list. I'll have fun working through it. :-)

Duffy

1 day ago
DuffyH in Home Cooking

what do you cook your pancakes on?

With the Tribute line, what you get for the money is a really thick, exceptionally high quality 3-ply pan. I've yet to see another 3-ply pan that matches it.

I think that's worth serious consideration for something that needs the steady, even heat of pancakes.

1 day ago
DuffyH in Cookware