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Ice Chests...Yeti versus Pelican versus Brute Box

Muddirtt. Are you talking about Pelican consumer cases for iPhone/digital camera when going camoping, etc. Because the *other* regular cases in Pelicans primary lineup are considerably better than your normal case.

I'm working on a job now that is quite remote and wanted something fairly insulated as well. Out of all of them, I'm leaning on a Igloo Sportsman myself

Jun 29, 2014
chefwong in Cookware

Tramontina Tri Ply Safety Issue - Edges Like Knives

Miele 8083

My previous Miele needed a repair that I was not going to spend putting $$ into a *old car*, although I was not expecting it on a 6-7 year old machine

Jun 23, 2014
chefwong in Cookware

Tramontina Tri Ply Safety Issue - Edges Like Knives

Sorry, I never answered your question.

There is Quantum with *gel*.
There is also a newer quantum with the #power and free# , I suspect it's not as strong as regular quantum, but does not have that bleach smell.

Slowly, they are figuring out how to make phosphate free detergents work as good as the old stuff.

Jun 23, 2014
chefwong in Cookware

Tramontina Tri Ply Safety Issue - Edges Like Knives

Old DW died. New 23 minute full cycle DW on it's way YAY. No more 2 hr cycles for me.

My current rotation is Somat tabs, followed by Quantum - with Bandit Buddy I'm slowly using up....

Tabs are out of the question with the new DW. So back to powder and figuring out which will work..

I'm not a fan of the BB, but picked up 2 bags when I saw the whole *phosphates blog*.

BTW, tons of peoples also like the Method Smarty tabs

Jun 23, 2014
chefwong in Cookware

Tramontina Tri Ply Safety Issue - Edges Like Knives

Thread Bump. Paging Duffy.

I recall this thread and Duffy's post.

New dishwasher coming in. Granted , I think DW detergent is subjective to the dishwasher, load times, water temp, soft versus hard, etc - and experinces may vary.
So far, I've loved using my Somat tabs
I'm going to give pickup the Quantums with Gel and Quantums wth H20 (I presume it's just some variant of Sodium Percarbonate).

Duffy. What DW detergent are you running these days. Any *new* powders/tabs you have tried since these OP

Jun 23, 2014
chefwong in Cookware

Baking Spatulas

I'm not a baker but this daddy is planning on the cake test next weekend for the babys Smash Cake. I'm making both a 4" as well as the large cupcake.

Ordered me up some Ateco tips and such.

Can anyone recommend what Size straight and angled spatula is a good general size just to have in my stash .

Jun 22, 2014
chefwong in Cookware

Bosch / Kitchenaid to Replace My Miele Dishwasher ?

Their SHV9PT53UC is Bosch's top of the line panel ready DW....Kinda disappointing it does not show a timer during operation..

FWIW, I feel that the KA DW's in the office seem to clean *better* than the now dead Miele

For those with Bosch, does 100% come out dry.
I just remember the Bosch at my MIL. Stuff comes out about 70% dry

Jun 15, 2014
chefwong in Cookware

Bosch / Kitchenaid to Replace My Miele Dishwasher ?

Our 6 or 7 Year Old Miele Optima bit the bullet last night.
It's either the water solenoid or the inlet valve - aka, it' not sending the machine water even though the filter is nice and clear....and getter drain/intake error on the unit control panel

A quick google show the part is at least $150 on average.

I'd rather replace than repair....

Whadda suggest folks. I'm inclined to look at Bosch or even Kitchenaid !
When I built my office, I put in 2 Kitchenaid DW's and while they are not as quiet as the Mieles, the interior layout of the Baskets IMO seemed alot better than the Miele.

My only *spec* requirement at this time is a built in panel, EVEN though I have my heart set on the Miele *PRO* duty rated on.....I believe it has a spec rating of 12 minute wash time, which is pretty awesome when I'm entertaining.

Decisions, Decisions.
The G5975SCSF is beautiful...

Anyone using a Bosch SHV9PT53UC

Jun 15, 2014
chefwong in Cookware

CHOW Reviews: Breville Juice Fountain Plus JE98XL

Mascerating Versus Centrifugal. Should have gone into more details...

Dec 24, 2013
chefwong in Cookware

Do you love your kitchen faucet?

Just MOD/remove the restrictor. Every faucet/showerhead in the house has mine removed...

Dec 23, 2013
chefwong in Cookware
4

Do you love your kitchen faucet?

Couple of mumblings...

The spring/tension on my older Grohe seems smoother than of the recent one I put in our laundry room.

I LOVE the kitcen one, BUT there is 1 design flaw or 2. The diverter button broke a hole after about 4-5 years of service.

2nd. The spray head *similar like a shower* is of rubber. Grime/gunk tends to build up.....It good maintaince to unscrew the head clean undeneath as well as the exterior with that type of sprayer head. GUNK builds up.

I purposly chose a lesser friendlier sprayer head when we did the laundry room due to this design flaw.

YMMV

Dec 23, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

Patmore -

Depends on what surfaces you define at home (I'm a OCD cleaning junkie), but I use those for all types of *stone* countertops

http://www2.dupont.com/Stone_Tech_Pro...

The best way I can describe it, is that it's a light cleaner that add a smigen of gloss/sheen on the final wipe.

I use it on the backsplashes, the kitchen countertops, the ceasarstone in the laundry room, etc

Dec 17, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

Patmore -

The marble is etched and scratched by BKF. Hell, lemon will do damage.

I must ask, but why are you using BKF on marble at all ?

There are dedicated stone cleaners from Stonetech, etc - and they do a amazing job as a daily cleaner !

Dec 17, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

If you're into paint polishing, there are differences on just 10% of a more coarser versus finer abrasive.

In my wording harsh, I meant it just as that. BKF I thought was a more coarser abrasive , with BA being a smigen more ~finer~

Dec 16, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

Interesting read. I always though Bon Ami was less Harsh than BKF, with BOTH being abrasives ....BKF being more abrasive than Bon Ami. Learn something new everyday

Dec 15, 2013
chefwong in Cookware

Slow Roasting This Year - Brest Side Down or High Sear

I've traditionally done by turkey with a High Sear, Breast Side down - "normal high temp" roasting.

This year, I'm going to give it a whirl at the slow roast approach.

For all you slow roasters out there, do you give still give it the intial high sear or not ?

Second....do you still roast breast side down. I'm inclined to roast it breast side up this year, minimizing the heavy *rack marks-indents* you get when it's roasted breast side down.

Nov 24, 2013
chefwong in Home Cooking

Would you eat Non Domestic Shrimp

Shrimps are dunzo. Heh, if I figuered I had to post a question on them, it was halfway to the trash already.

Siggh...it's my own fault for not checking the box thoroughly.

Nov 19, 2013
chefwong in General Topics

Would you eat Non Domestic Shrimp

Picked up 2 blocks of 21/25 Ocean Garden Shrimp from my spot for shrimp cocktail....was busy yakking on my cell phone so I just grabbed the OG boxes and headed off.

Turns out it was not the typical non STP Gulf shrimp I get but it was from India with the STP in it...

Junk the shrimp or would you serve it.

Nov 19, 2013
chefwong in General Topics

Demeyere on Sale

I have a large 13" Viking Saute Pan. I bought it for it's footprint....

It's not in the same league IMO as a non Silvinox All Clad or the Atlantis. It DOES not have a silvinox interior.

Given the 2 options, AC or Viking for a Riveted item, I would choose AC moreso for the warranty and support...

The Demeyere pieces I own - which is quite bit, IMO, 1/3 of the pan is all about the Silvinox...I'm ALWAYS amazed at how well it cleans.

Nov 17, 2013
chefwong in Cookware

HOW BPA Free are you

I'll admit....I have a mix of mason jars and some *pre non bpa* lock-locks I use for dry goods.

Everything else are glass locks.

Been doing some rummaging of sorts - organizing of the pantry closet and all. Not sure if/when I'm going to bite the bullet and trash all the plastic out and go back to glass. At one point, prior to the ~lock-locks~, we were all mason jars and corningware.

Nov 14, 2013
chefwong in Cookware

Looking for decent Chef knife & Paring knife

When the OP says, won't break the bank, I'm going to presume he's not a *knife enthusiast*. I would never recommend a Carbon Steel to a non knife enthusiast...

Nov 14, 2013
chefwong in Cookware

Coffee from green beans at the push of a button.

Indeed, BB is my 1/2lb source. The ~movement~ of good coffee has been quite amazing over the past couple of years. I can procure alot of beans that I used to need to mail-order

I have 4-5 ~spots~ I can frequent to get beans locally, freshly roasted, often as early as within 1 days roast day, and others like Counter, depending on what *day* I go, it will be generally 3 days average from Roast Date.

Heh, while the idea is intriguing, I'm not willing to commit the space for a drum roaster or the time to do it ;-)

Nov 14, 2013
chefwong in Cookware

Coffee from green beans at the push of a button.

OT, but how small of batches do you guys buy.

I have a couple of places I frequent, depending on what mood I'm in. Some stock Counter, Intelegeia, locally roasted, etc.

What's interesting in this 1 place as well that offers them up in 1/2lb bags versus the typical 3/4. It's sorta of a win-win situation if I know I'll be traveling 2-3 days out of the week...I'll buy the smaller 1/2 with a fresher rotation in mind.

More important is storage. I looked at ALL of the coffee vaults on the market. Even cosidered doing a vac the Mason Jar approach. I did not conclude if doing the vac, it was doing something more - like evaporating aroma's etc so I ended up just sticking to my normal routine of grinding what I need for the day with nil-none extra in the hopper, and using a small *glasslok* container for the beans.

Nov 14, 2013
chefwong in Cookware

Endgrain Boards - Does sixe of each *endgrain block* matter

A terrible analogy to follow-up on CK's blurbs, but a wooden cutting board is also similar in said *premium* brands of cars in that you do need to maintain them. Don't get them too wet, oil them now and then, lay them flat, etc. If you don't maintain them.....

Where'as other boards/board materials can be tossed in the dishwasher, etc.

I'm sure anybody looking or considering a premium wooden cutting board knows the rules of the playground already and is already somewhat of a knife/board enthusiast. I'd figure I'd at least put this out there in this thread should a noob come across this threads.

Nov 12, 2013
chefwong in Cookware

Looking for decent Chef knife & Paring knife

Got a sur la tabla or willams sonoma around you.
Knives are VERY subjective. I'd start local. Hold the handle on your hand. FEEL can change with what type of board you are cutting on.

Nov 11, 2013
chefwong in Cookware

Stainles Steel Scrubber Sponge

Well, to further expand on topic. As a general rule....all of my cooking utensils are primary wood. I use wood spoons/scrapers in all my SS pans/pots. The only metal that get's used is generally a ladle for soups/stocks and the like. I even added a wood ladle to the utensil pot for the enamaled pieces.

I don't use SS utensils as a long time ago, it had come to my attention that the scraping of SS on SS does leave micro scratches on the surface.

I don't mind patina, but I do like to avoid any *metal* in the food if I can, hence the lack of SS utensils on my SS pans/pots.

With that said......I'll guess I'll just pick one of those sponges up one of these days to see how easily it does remove said stains I am thinking about. Yes, it's the ones that after a 2 hrs soak, you know it will require a overnighter soak or some Bon Ami love. I try to avoid the Bon Ami/Barkeepers even though it add quick works and even gives the pan a slight metal polishing...

It is *abrasive* to me, and you must rinse REALLLY well afterwards. I like to say Really Well, cause due to the abrasiveness, the powder/residue IMO get's into the micro-scratches on a superficial layer....

Nov 10, 2013
chefwong in Cookware

Stainles Steel Scrubber Sponge

A recent tread, on SS care, someone had mentioned a stainless scrubber sponge. I have not seen or used these in years. I don't even have any steel wool - SOS in the house and the coarsest thing I have is Barkkeepers with Bon Ami being the usual *acid* I use if I need to scrub a pot - and or the usual hot water soak/baking soda.

Anyone using SS sponges these days. Is there any benefit to them....aka, do they scratch SS pans or do they DO help in making QUICK work on cleaning up grimey pans after a long night of service and cooking ;-)

Nov 09, 2013
chefwong in Cookware
1

The Battle of the Prep Bowls.....whaddya pick

Part of it is replacing more heavier glass/ceramics, , etc with lighter weight SS for the wifey, who's arthritic hands would benefit from having more SS bowls around. We both still love to cook - but she's had one or 2 mishaps lately with the heavier bowls, removing them...

Nov 07, 2013
chefwong in Cookware

The Battle of the Prep Bowls.....whaddya pick

My current prep bowls is mix of SS and small glass ones. The glass ones are my mise en place, and my SS bowls is a hodgepodge of some Rosle SS bowls as well as 2 very old 2 qt Mixing Bowls from a stand mixer of some sorts.

Fast forward today. I did not pickup new Rosles as they are made in PRC and not worth the $ they ask for. They nest/stack well but they also have a slight sharp lip to them.

Picked up Cusipro Definitive SS Bowl- did not nest well at all, and 2 of them showed slight rusting overnight after washing them. Returned them...

I then ordered another set of Amazon. Tovlos. They seem okay. Nest well. Appears possibly to be made in the same cookie cutter factory as Cusipros Possibly. AKA - Both made in India. One bowl showed a slight rust spot. I ran steel wool over it, washed it....it has not come back.

Then I came across another BOWL. It's a bit different than all prep bowls I've used in that the bowls are wide and lower. SPACE hogs on the shelf, price is reasonable + it's Made in Germany, which is a ++++ in my book.

Weight for weight, the 3 qt German one is Heavier than the Tovolo one. Which = more steel.

CH. Whaddya say
I can't seem to choose between the 2.
I guess I'm a bit thrown off by how wide these bowls are.....
Some pics.

Nov 07, 2013
chefwong in Cookware
1

Dexterious Oven Mitt than can Take the Heat

I've yet to find the perfect replacement mitt.

Most of the time, the Ove mitt/glove is my go to , as the dexterity of it is perfect.

2nd runner up is just plain ole' Oxo Silicone Mitts. Stiff, but they can take the *HEAT* of a very hot handle.

My favorite would probably be some cheap cotton square potholder.
Long gone. Seen better days....
But it had good *dexterity-feedback* and was good enough for even the hottest-longest times I would be holding something hot. (disclaimer, as long as I made sure the potholder did not get wet).

Anybody have any recommendations on something even better on the market that I've yet to not come across

Nov 07, 2013
chefwong in Cookware
2