sherrib's Profile

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What's wrong with "milk containing celery" as an ingredient?

Sometimes I REALLY wish I could ask completely non-food related questions on these boards!

Interestingly, the celery allergen statement I've seen has been on the boullion cubes I use.

What's wrong with "milk containing celery" as an ingredient?

My opinion is that it's a typo. They probably meant to say "May contain traces of milk and celery." Celery allergies can be very severe. I've seen it listed as an allergen ingredient elsewhere. According to the University of Nebraska:

"Celery is commonly used as a spice in processed foods (e.g. soups, broths, salad dressings) but is also consumed as a vegetable. Interestingly, a high prevalence of celery allergy is observed in regions where celery is commonly consumed as a raw vegetable (e.g. Germany, Switzerland and France) and is often associated with pollen allergy. Allergic reactions to celery range from mild local reactions in the oral cavity to severe systemic responses. Celery allergens have been shown to be largely heat and processing resistant and thus sensitized individuals need to avoid any celery containing product."

https://farrp.unl.edu/informallvegeta...

Has anyone used fish tweezers?

I use these. And the most handy use for them is plucking out stubborn poultry hairs the butcher couldn't get.

Mar 16, 2015
sherrib in Cookware

Help me shop for a Nakiri!

Hi cowboy,

The Kramer does meet most of my needs. It is a fantastic knife. It has a pretty big belly which makes it better suited for rock chopping or pull-through slicing. I'm looking for a nakiri to chop through vegetables quickly in a straight up down motion (the Kramer will tend to give me accordion cuts.) Also, it's heavy, so I'm thinking a light nakiri will offset it nicely.

Mar 10, 2015
sherrib in Cookware

Help me shop for a Nakiri!

Hi Mike,

Thanks for the suggestion. What do you live about the Konosuke?

Mar 10, 2015
sherrib in Cookware

Help me shop for a Nakiri!

Hi All,

I am looking for a Nakiri. Preferably a carbon steel with a Wa handle (I use pinch grip so my preference is really just for the looks.) I prefer carbon steel because I am in love with my newest chef's knife (Kramer Zwilling) and absolutely don't mind the extra care (constantly wiping dry) for the extra rewards (I'm finding that it's easier to sharpen and it maintains that sharpness much longer than my other knives (a Forschner Victorinox and a Classic Wusthof.)) Budget is about $200. I DON'T want something too pretty (I know myself - if it's a gorgeous hammered or damascus blade, I'm going to find it too pretty to use and that would just be a waste.)

Mar 09, 2015
sherrib in Cookware

In search of a dome lid for my Viking or Demeyere skillets

Hi kimbers324,

I don't own any of those. But for a domed lid, your most economical option might be to go to an Asian market/restaurant supply store (if there is one close to you) and look at the wok lids.

You can get them online as well:

http://wokshop.stores.yahoo.net/lids....

Keep in mind, though, that when you see a lid for a 10 inch wok, the actual lid is smaller than 10 inches (the lid doesn't sit directly on the lip of the wok, it sits a bit inside so its diameter is less than 10 inches.)

Feb 03, 2015
sherrib in Cookware

italian meatballs

Oops, I re read and realized I got it wrong the first time around. You put COOKED rice through the grinder, not raw, right? And that's 1/2 cup of raw rice per kilo of meat?

Feb 02, 2015
sherrib in Home Cooking

italian meatballs

I made this same mistake with brown rice in stuffed cabbage. Got some crunch in there that I didn't appreciate. I grind my own meat most of the time. Can't wait to put the brown rice in the grinder next time, sounds like an awesome trick!

Jan 31, 2015
sherrib in Home Cooking

small plates and great cocktails in Manhattan

+ 2 for Nomad! The library is great if you can get it (when they're very busy, they say it's only for guests staying at the hotel but if they're not busy, it's not a problem.) I even like sitting at the bar and watching them make cocktails. For me, it's especially fun to see how many different types of ice they use back there.

Jan 30, 2015
sherrib in Manhattan

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

The Lemon Rosemary chicken has my taste buds written all over it. Tell me something though, the recipe calls for using the pith and pulp of the lemon. The pith didn't make it overly bitter?

Jan 30, 2015
sherrib in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

"...will I start pacing myself?"

No.

'Check ingredients' for Gluten

Caramel color, dextrose, glucose, hydrolyzed vegetable protein, maltodextrin, anything with the word "malt" preceding it. Personally, I'm suspect of "natural flavors" and "spices" as well. Packaged foods can be scary. Especially when I don't recognize the ingredients.

Jan 26, 2015
sherrib in Special Diets
1

Trying to pick that one weekend brunch spot...

Love love LOVE the brunch buffet at the Cosmopolitan. The selection and quality blew me away.

Jan 25, 2015
sherrib in Las Vegas

Dull forks

I don't even bother. I use a large spoon. I get more dressing in each bite that way.

Jan 23, 2015
sherrib in Cookware

Investing in kitchen knife...which to buy??

Hi SpaLoverCanada,

I agree with everything Chem said, except I have yet to be hit on while holding a sharp knife :-P

To add to what he said, my personal opinion is that before you buy your next knife, first figure out how you plan on sharpening it. No matter what you buy, the day will come that you will need it sharpened. A steel is good to use each time before using the knife to keep the edge aligned but once a year or so you will want to have it sharpened (an expensive dull knife is a whole lot less fun than a cheap sharp one.) Whether you buy a handheld pull through sharpener, an electric sharpener, learn to free hand sharpen on stones yourself or decide to send it out to a pro, it's a good idea to think about that now.

Jan 21, 2015
sherrib in Cookware

New Bob Kramer / Zwilling Carbon Steel Knives

Hmmmm. I probably do a little forward motion, but I think the effects of that motion will be most felt towards the heel rather than towards the tip, no?

All of this has left me with two things.

1. A nice salad to go with dinner.

2. Determination to get a nakiri pronto.

Jan 20, 2015
sherrib in Cookware

New Bob Kramer / Zwilling Carbon Steel Knives

Hi Chem,

I've had the CCK for a while now. Got it long ago for things such as butternut and spaghetti squash. Works great for those but for me, it's a touch unwieldy for daily vegetable chopping.

Ok, so I got some interesting results. I experimented with my carbon steel Kramer by Zwilling 8" chef's knife and my small CCK cleaver (the blade is about 8" in length.) I chopped red cabbage and also romaine lettuce.

With the red cabbage, I was unable to get accordion cuts with the CCK. I got some minor accordion cuts with the Kramer. The same piece of cabbage was used for both knives.

With the romaine lettuce, I got accordion cuts with both knives although overall, the problem is much worse with the Kramer. I switched cutting boards (to a 12 inch edge grain Boos maple board) and got the same results (accordion cuts with both knives.)

Here's the clincher. The accordion cuts happen MUCH more when using the area towards the tip of the knives than the heels. I still think it has to do with the belly. Look at the attached picture of my CCK - it has a bit of a belly, which is more pronounced towards the tip.

Jan 20, 2015
sherrib in Cookware
1

New Bob Kramer / Zwilling Carbon Steel Knives

Hi Chem,

Thanks for responding. No, the accordion cuts stopped when I went from my old poly boards to the Boardsmith board. So I get how the cutting board could be the problem. The only time since the Boardsmith that my knife (Victorinox) was making accordion cuts was if it desperately needed sharpening. That stopped once I started sharpening the Victorinox more often. I think what I will do later today is chop some celery using the Kramer and then using my CCK cleaver. I'm curious to see what will happen. I doubt it's the board though since it suddenly started with the use of the new Kramer knife. Other knives weren't giving me that problem. You can't see from the picture, but Cowboyardee's description is correct - there's a lot of belly - there's not much knife edge hitting the cutting board at any given time with push cutting. I will also rock chop the celery with the Kramer. Will post results here.

Jan 20, 2015
sherrib in Cookware

New Bob Kramer / Zwilling Carbon Steel Knives

Hi petek,

There's no way I will ever get a shot that beautiful but here's my best attempt!

Jan 20, 2015
sherrib in Cookware

New Bob Kramer / Zwilling Carbon Steel Knives

Hi Chem,

I used to notice accordion cuts before switching to the Boardsmith and it was usually when the knife (Victorinox Forschner) needed sharpening.

This Kramer knife is definitely made for rock chopping which is something I don't do. Doesn't matter. We're still loving this knife around here and I think looking into carbon steel nakiris will certainly solve the issue ;-)

Jan 20, 2015
sherrib in Cookware

New Bob Kramer / Zwilling Carbon Steel Knives

Hi Chem,

I push cut on a Boardsmith end grain maple board.

Look at Cowboyardee's post from 7/9/11:

"The heel of the blade rises up considerably (it's a nice stylistic feature, though I'm not convinced it serves any great purpose - maybe comfort during a rock chopping motion?) And there isn't much flat edge elsewhere in the knife. So while chopping fast straight up and down, and even while push cutting, there was a tendency toward accordion cuts. The 8 inch seems to be a real rock chopper. I've seen several reviews mention a large flat section of the edge in the 10 inch version - if so, those extra 2 inches probably mostly go to lengthening the flat section of the edge."

Jan 19, 2015
sherrib in Cookware

New Bob Kramer / Zwilling Carbon Steel Knives

Thanks for replying Chem and jimonyc. I went to my local SLT to see the knife for myself (I was NOT in the market to buy a new knife, I was just curious to see it.) The demo one was the only one they had left in the store. It was a bit beat up - it had a couple of minor chips, scratches and rust stains. I noticed that it was thrown inside a cabinet with no knife guard. I ended up buying it at a discount and took it home and sharpened it up. It sharpened incredibly well. I've never used a knife this sharp (after a couple of weeks of heavy home use, it can still push cut paper towel.) I never thought I would be OK with a daily use carbon steel knife, but I'm really loving the sharpness and edge retainability of this knife. Having to wipe it down constantly is worth it for me. My ONLY issue with it is that when I chop veggies, I'm getting a lot of accordion cuts. My next knife is going to be a nakiri to use for vegetable prep - hopefully that will resolve that issue.

Jan 19, 2015
sherrib in Cookware

Two food processors or one w/extra mini bowl?

I'm in the same boat as DuffyH. My mini gets used more and is easier to clean. I also own a Magimix and I hate to have to clean the very large lid with the mini bowl (and then sometimes the big bowl too due to spillage/splatter.)

Jan 19, 2015
sherrib in Cookware

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

I've made the Quick Red Chicken Curry from Hot Sour Salty Sweet a bunch of times. Once you have red curry paste on hand, it's super fast and easy, definitely a weeknight dish (a very delicious and complex weeknight dish.)

Jan 19, 2015
sherrib in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

In my used copy of Lidia's Italy, it says "To Jennie, With Love, Vince." I guess that relationship didn't work out...

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

I've seen lots of Ina Garten books in bookstores but always kinda thought they were a little simple (I don't remember much, just that one of them had pages and pages of roasted vegetables which I don't need a recipe for.) Saw Make it Ahead in a store and am now lusting...my bookshelves are weeping.

Jan 15, 2015
sherrib in Home Cooking
1

What are you lusting after?

Thanks for the thorough reply Chem. I'm still confused but will admit I'm having fun in the process.

Jan 12, 2015
sherrib in Cookware

What are you lusting after?

Of the three you linked to, I like the Fujiwara FKV the best although I am curious to know what "V Gold Stainless Steel" is.

Chem, if I go with carbon, my general understanding is that going from low end to high end, you've got the whites (#1 and #2), the blues (#1 and #2) and then aogami super. Is this correct?

I've become pretty confident and happy with my sharpening skills as of late. Which also means I have become picky. I want my knives super sharp. (I sharpened a knife last week then I folded a piece of paper towel and push cut it.) Am I correct to assume that carbon steel knives will retain their edges better than stainless? I believe that some time ago, this was true most of the time. But now, as chemical composition and heat treating of steels have evolved, that line has become rather fuzzy, yes?

I enjoy sharpening, but I would be happier with a carbon steel knife as long as I will see a difference with ease of sharpening and/or edge retainability. I could live with the downsides of carbon if these other factors hold true.

Also, if I'm not mistaken, some carbons rust much easier than others, is this also correct? I have a CCK cleaver that rusts VERY easily but I don't know what type of carbon is used in that.

Jan 12, 2015
sherrib in Cookware

What are you lusting after?

Hi Chem,

I have a preference towards stainless, but a stronger one towards a wa handle. There are very few options for stainless nakiris with a wa handle.

The selection of wa handled nakiris in carbon, on the other hand, are dizzying. And THEN, there's the decision of which kind of carbon and THEN there's even the option of regular carbon or carbon cladded with stainless steel.

Jan 12, 2015
sherrib in Cookware