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mikie's Profile

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Want a dishwasher that not only washes,but dries the dishes thoroughly

"They claim that a new washer (with plastic tub) has to be seasoned.....and by using it, it becomes seasoned and the drying procedure improves."

That is the biggest pile of crap I have heard in the 40+ years I've been in the plastics business. Their next sentence is the second biggest pile of crap. There is nothing, nothing that is going to happen to the plastic liner in a new dishwasher, other than perhaps leach some plasticizers out of it, and that's not going to dramatically improve or change in any way the thermal responsiveness of the plastic in question. And that's the only way you are going to change the drying characteristics of the dishwasher. What on earth could possibly be on your soiled dishes that could "season" the plastic liner in a dishwasher? Nothing! The plastic is chosen because it doesn't absorb from the food, that could cause odors and stains. It's also chosen to resistant to the chemicals in the dishwashing soaps that are used, otherwise it would degrade and crack or chalk. This is total BS.

They must want you to keep it until it's too late to return it, why else would they make up this stuff.

1 day ago
mikie in Cookware
1

Meat Pounders Vertical vs Horizontal

It's funny what sticks with you from when you were a kid. My dad always insisted that a tool only be used for its intended purpose, this was particularly true with screw drivers, they are not pry bars, he was very persuasive when I was a kid, if you know what I mean. Although I can and have improvised, for the most part I try to find the proper tool to make the job at hand easier and safer. I'm not sure how safe pounding out vitello on a granite counter top with a wine bottle is, but probably not very.

Anyway thanks to all for your thoughts and comments.

1 day ago
mikie in Cookware

Is this Copper Mauviel 9.4 qt. Stewpot too heavy?

I would have to double check for certainty, but I believe my 9 qt. Staub cocotte is in the 17 lb range. I looked this up not very long ago for another post.

Sometimes you have to go to a seller's web-site to get this information, you shouldn't, but sometimes you do. I did this analysis when I was looking for a large sauté pan and the information wasn't easy to find or very consistent from one source to another.

1 day ago
mikie in Cookware

Meat Pounders Vertical vs Horizontal

It's vertical, I think the control will be better.

http://www.chefdepot.com/graphics32/m...

It's not solid SS as I had hoped, but it was about $20 less than the made in Italy one I found that was solid SS and Mrs. mikie thought a $50 "hammer" (included shipping cost) was too much. This one was $20 before shipping.

1 day ago
mikie in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

They've come a long way in making dishwashers quiet. If our KA didn't have a light on the front, I wouldn't know it was on. I have a thrifty son-in-law, but when they updated their kitchen, he insisted on a dishwasher that was as quiet as ours. This, even though the one they had was still operable. With the "open concept" being so popular, it's tough to have a noisy dishwasher 20 feet from your 60" flat screen ;)

1 day ago
mikie in Cookware

Meat Pounders Vertical vs Horizontal

Thanks Kaleo, but I prefer a batticarne. I managed to find one at a much more reasonable price, yet still made in Italy. I'll gladly pay the extra $5 to support the Italian economy.

2 days ago
mikie in Cookware

Staub or Le Creuset enameled cast iron with dairy type foods

All of our ECI is Staub, it's just what was available at the time and we've added to it with pieces that were on sale. To the point, Mrs. mikie made mac and cheese for the grands the other day and it cleaned up just fine, no complaints from her anyway. I know it cleaned well because she cleaned it not me, I get all the heavy duty cleaning chores.

Aug 26, 2015
mikie in Cookware
1

Meat Pounders Vertical vs Horizontal

Hi Kaleo,

Yes indeed, WOW was how I felt about it as well. However these are less expensive than the equivalent pieces from Wusthof. There are certainly less expensive versions out there from different suppliers, but these were good examples of the two styles and I'm always looking for something NMiC.

I too thought the pestle-style would have better accuracy, but I was worried that it would wear you out if you were doing dinner for 6 or 8 guests. The mallet-shaped pounder would likely take fewer blows and less effort, but that's not much different from what we currently have. I believe ATK chose a horizontal handle model as their choice, but most if not all the photos they have showing preparation of pounded meat, they are using a vertical handled model.

We don't have a French rolling pin, although I suppose I could make one in a couple of hours at the lathe. That would be $170 cheaper than the SS pounder. I could make a flat faced wooden mallet for that matter, same cost as the French rolling pin, but I guess I question the weight of such an object. And I guess I'm a bit concerned about contamination, not that you hit the meat directly, but a tear in the plastic/paper could be an issue. I liked the Paderno models because they are one piece and should be easy to sanitize.

Aug 25, 2015
mikie in Cookware

cast iron skillets

It's clear you prefer cast iron. I have nothing against cast iron, but I can tell you that the heat differential across a #9 Griswold is so great, no matter how long you preheat it, that a strip of bacon that stretches across the diameter of the pan will not come close to cooking evenly. It's all but raw on the ends and burnt in the middle. This is on a gas hob, with a two ring burner and about medium heat or just under. My opinion is that's why the chef in the example up thread was constantly moving the steak around, just trying to get all areas of the meat exposed to the heat.

Grandma did just fine with it, obviously she had some tricks I'm not aware of, or it was all she had.

Aug 25, 2015
mikie in Cookware
1

Meat Pounders Vertical vs Horizontal

We've been using the side of a meat tenderizer as our meat pounder, and I think it's less than ideal, it's small, not perfectly flat, and isn't very heavy. So I'm looking for a dedicated meat pounder for pollo, vitello, etc.

I see there are two basic designs, those with a vertical handle like this one: http://www.padernousa.com/meat-pounde...
and those with a horizontal handle like this: http://www.padernousa.com/meat-pounde...
Which of these two types do you prefer. Doesn't have to be these specific pounders, just the styles.

Aug 25, 2015
mikie in Cookware

Grill pan: is it worth it?

Save your money and storage space. Not worth it for occasional fish and veggies, there are so many other ways to prepare these.

Supporting Local/Independent Kitchen Stores

Interesting points, I've read the responses and there are some good points there as well, however I have my own set of "rules" so to speak.

I like to support local businesses, as long as they let me. By this I mean, if they stock the items I'm interested in and are at least somewhat competitive, and can manage to keep business hours beyond when I'm at work.

I'm not in a major metro area, so many times a chain like W-S or SLT is the best or only bet beyond going on-line. So I'll support them as well.

Here's my ethical stand: If I'm buying something that I don't know anything or care anything about, I'll order on-line. It's quick, easy, and everyone has the same item exactly and I don't have enough interest to research and no need to touch and feel. If it's an item where I'm researching, perhaps a kitchen appliance or a new sauté pan, and I use your store as the or one of the places where I conduct such research, I will not purchase that item from another store or online to save a few dollars.

The local store, be it a chain or independent, has "skin in the game" so to speak, They have an inventory for me to look at, they have time in the deal by explaining features of their selection, their not just going to order the same appliance or cookware someone else has spent time and money showing me, keeping in inventory and displaying where I can feel, touch, and get a hands on experience. That does not mean that just because I walk into your store, that I feel compelled to purchase something, or I owe you my next purchase. Many of us just browse, and that's not the same as shopping with intent to buy.

Aug 24, 2015
mikie in Cookware
2

How to find Rosle utensils from Germany?

Same here, it looks like it's all made in China now. I didn't mind paying the Roslë prices for German manufactured wares, however, I'm not paying those prices for goods made in China. China stays competitive by cutting corners not just cheap labor.

Aug 24, 2015
mikie in Cookware

Garbage Disposal Units - How common are they in the US?

I didn't have one in the house I grew up in, but have had one ever since college, about 40+ years.

The down side of a garbage disposal is they put a strain on the sewage system. This may be why they aren't popular in Canada.

Aug 23, 2015
mikie in Cookware

Le Creuset

Hi Kaleo,

I was in WS yesterday and was thumping the knob on a new LC and it sounded metallic. I asked the sales lady if she knew what it was made of and she disappeared only to come back with metal that's been powder coated. I think this must be new.

Aug 22, 2015
mikie in Cookware

Le Creuset

Kaleo, one other thought. Don't know why I didn't think of this until Duffy's post. PPS, because of its unique crystalline structure, actually sounds like a metal when you drop it onto a counter top. If you can unscrew the knob and gently drop it on your counter and it has a metallic ring, it's likely PPS, if there is a dead thud, it's more likely phenolic. Duh, the most simple test there could be, thanks Duffy!

Aug 21, 2015
mikie in Cookware

Advice on my first Le Creuset

"I'm kind of curious if you are not going to use it on the stovetop, why do you want cast-iron?"

And here I would have thought just the opposite question would be the case. If you were going to use it on the stovetop, why would you want cast-iron? But I didn't see anything in the OP that stated where it would be used.

Okay, I have read and reread the OP a number of times and now I get it, "oven", your interpretation of "oven" is literal and applies to the cooking chamber, my interpretation is "oven" equals Le Creuset "Dutch/French" oven, cocotte.

Aug 21, 2015
mikie in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

We've had Kitchen Aid for years, put in a new one about 3 years ago when we remodeled the kitchen. It's extremely quiet, that's a big plus and the dishes and glassware are dry as long as you let them stay in the unopened washer until they cool. Ran it last night before bed and the dishes were still warm, not hot, but not room temp either, this morning when I put them away. They were as dry as could be.

Personally, I'm not buying ". . . they are all like that because of new energy restrictions." I can't help but believe there are dishwashers made in 2015 that will dry dishes if allowed to sit until cool.

Aug 21, 2015
mikie in Cookware

Advice on my first Le Creuset

I didn't mean to imply that it can't be moved, only that it's going to be heavy. I'm more familiar with Staub, and their 13 qt. is about 23 lbs empty, add 15 lbs. of beef and you have a 38 lb. load. Heavy, but manageable for many, less manageable for others.

Aug 20, 2015
mikie in Cookware

Le Creuset

Hi Kaleo, it could be something other than phenolic, I kinda doubt it though. I'd bet it's not PEEK, it's just too expensive for a knob, but it could be PPS, it's been used in appliances and holds up to about 225 C reasonably well. It's just that phenolic has been used for knobs on so much cookware, makes it the logical choice. Unfortunately I'm not aware of a nondestructive test that could verify the material. If you have ever been able to smell ammonia from the knob, it's phenolic, it's a byproduct from the catalyst.

Aug 20, 2015
mikie in Cookware

How Many Thermometers Do You Have for Food and Cooking?

Oh my word, way too many:
1)Thermopen
2)Thermoworks ChefAlarm
3)Fluke K or T thermocouple duel zone
4)2 Glass-tube immersible candy/fry
5)4 insert (dial) individual steak
6)IR gun type
7)IR not gun type (older and very inexpensive precursor to gun)
8)Craftsman Multimeter with thermal measuring (can measure smoker temperature)
9)Hanging Dial refrigerator/freezer
10)Hanging Dial oven

The Thermopen and ChefAlarm probably get the most use, Mrs. mikie uses the IR gun a lot with chocolate.

Aug 20, 2015
mikie in Cookware

Advice on my first Le Creuset

You will definitely want the 9 qt. for your situation. We have a Staub that's 8.75 qt. and my wife thought we would never use it. Just the 2 of us most of the time, but it's the second most used of all the enameled cast iron we have. Great for large stews and large batches of soups. Holds a large roast when the kids are home. I personally wouldn't go to the really large sizes as they are quite heavy, figure water is about 10 lbs for 4 quarts, so you can get an idea of just how heavy a relatively full 15 qt. oven would be.

Aug 20, 2015
mikie in Cookware

"It’s the singer not the song" The percieved advantage of luxury cookware.

Alright Chem, here it is: http://www.chefscatalog.com/product/5...

https://www.youtube.com/watch?v=xiwt5...

Okay, the guy doesn't look Chinese, but he claims to be a chef and has an ECI wok.

I don't think you looked very hard ;) hahahaha

Aug 20, 2015
mikie in Cookware
1

Le Creuset

Hi Kaleo,

Well this is a guess and only a guess. Prior to the mid 70s I would say they would have to be phenolic, that was the only reasonably priced high temperature plastic that you could use for such an application. Since then there are only a few other options, one would be polyphenylene sulfide (PPS). It's considerably more expensive than phenolic, but it has somewhat better heat resistance and isn't outrageously priced like PEEK is.

It's possible that because LC is a premium brand, they use a more heat stable phenolic than the likes of Revere, Farbeware, and West Bend. It would seem this is the more likely the case.

Aug 20, 2015
mikie in Cookware

Le Creuset

Hi Kaleo, Indeed you must have a "special" phenolic knob on that LC. I worked in the phenolic business for 17 years and we sold to all the major manufacturers back in the days when just about all of the general purpose cookware one used in the US was made in the US. Anyway, 475°F is very hot for phenolic. Mrs. mikie has ruined more phenolic handles and knobs by putting them in the oven for a roast or something than I care to count. The good news was, back then, I knew all the molders and could get free replacements.

Aug 19, 2015
mikie in Cookware

Le Creuset

Ah Duffy, do you have the SLK Kompressor? A colleague of mine in Belgium has one, they are very nice. I've been looking at them ever since we toured the Netherlands one weekend.

Aug 19, 2015
mikie in Cookware

Is it pointless to buy an expensive knife if I sharpen/hone with a electric Chef's Choice 120?

Actually, regardless of the quality of the edge or the amount of metal removed during sharpening, I find the Edge Pro just as easy to use as the Chefs Choice. The electric I have uses a magnet to align the blade to the honing stones, this isn't always that easy to align and the bolsters get in the way. Also with blades that are more curved at the tip, it's difficult to work with the Chefs Choice. The Edge Pro is easier for these areas of many of the knives I have. My knives are Wusthof Classics and all are full bolster, so they are more difficult to sharpen on the Chef's Choice. The Icon would be easier.

Aug 18, 2015
mikie in Cookware

"It’s the singer not the song" The percieved advantage of luxury cookware.

Hi Chem,

Obviously you guys haven't visited Staub's web-site ;)
http://www.staubusa.com/#!chefs-choos...
It's clear from their site, the very best chefs use Staub.

What, don't you guys believe everything you see on the internet? hahahahaha

Aug 18, 2015
mikie in Cookware

Is it pointless to buy an expensive knife if I sharpen/hone with a electric Chef's Choice 120?

We have a 10" Wusthof Chefs knife and a 7" Wusthof chefs knife. I wouldn't go smaller than that. I grab the 7" if I'm not cutting anything very large, say scallions for example, but I like the 10" for most cutting activity. I believe 8" is a good general purpose size for most people.

Aug 17, 2015
mikie in Cookware

Is it pointless to buy an expensive knife if I sharpen/hone with a electric Chef's Choice 120?

I've had it less than a year now. The learning curve is quite short. I sharpened all of our larger knives in an afternoon, that's 2 Chefs, 2 Santukus, a slicer and a boning knife. It's not cheap, but it's not much more than a few good water stones or the Chef's Choice, and honestly, it's easier to use than the electric sharpener, but it does take a little more time. Like a water stone you can see your progress so I don't mind taking some time. I should have bought this a long time ago.

Aug 17, 2015
mikie in Cookware