sherrib's Profile

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What pieces am I missing?

I have stovetop, but you make a very good point. You can get the Instant Pot and have many more capabilities. People seem to like those and I can totally see it being used often. I'm not freaked out by my pressure cooker, but the idea of canning in one freaks me out (strange, no?) I suppose it's always the fear of something going wrong.

May 18, 2015
sherrib in Cookware

Group of 16 vegetarians in Hershey

Hi,

We will be a group of 16 in Hershey for an upcoming weekend. We will be staying at the Hershey Lodge. The youngest of the bunch is 10 years old. Aside from the restaurants in our hotel, do you have any recommendations for a group of vegetarians? Fish, eggs and dairy are ok so I'm thinking an Italian place with fish entrees for the adults and pizza/pasta entrees for the youngsters would be nice but we are open to all suggestions.

May 14, 2015
sherrib in Pennsylvania

What pieces am I missing?

Hi pistachio peas,

You have a great line up.

I will second others' suggestions for a sauté pan. It's indispensable although it might be a little redundant considering you already own the LC braiser.

When you're ready to replace your 3 qt saucepan, consider a saucier. My 3 qt saucier is my most used shape and size but it may be redundant for you right now.

You might also want to consider one of two things. Either a slow cooker or a pressure cooker. The slow cooker is good if you like to prepare in advance and a pressure cooker is good if you like to prepare last minute and don't have time to wait. Personally, I prefer the results I get out of a pressure cooker to those from a slow cooker.

May 11, 2015
sherrib in Cookware
1

Help me shop for a Nakiri!

Nakiri Update:

I couldn't decide on one so I ended up getting the Tojiro DP nakiri for now. For under $50, it's an incredible knife. I'm sure I will "upgrade" eventually but I'm glad I have this in the meantime. With all of the vegetable prep I do in a week, I should have gotten it much much sooner. Can't wait to see what it's like to sharpen it!

May 08, 2015
sherrib in Cookware
1

Clever food styling

Those were great. I'm also hungry now.

May 07, 2015
sherrib in Food Media & News

How and how often do you sharpen your knives?

Hi cowboy,

Thanks for the reply. Beautiful knife!

Sounds like you're basically "honing" it. Do you do this when you feel it's losing a bit of its sharpness or is it a proactive habit?

May 05, 2015
sherrib in Cookware

How and how often do you sharpen your knives?

Hi cowboy,

"My most used chef's knife gets touched up quite often on a fine stone..."

Can I ask what your most used chef's knife is and what grit stone do you touch it up with often?

May 05, 2015
sherrib in Cookware

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

Lusting after Home by Karen Martini. It's not for sale in the US but the recipes on EYB sound oh so good.

May 04, 2015
sherrib in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

It screams Persian to me. Everything from tea to desserts to savory rice dishes. (I'm Persian and a fellow cardamom junkie and am seriously considering making the above cake recipe for Mother's Day.)

LC Goose Pot vs 13qt round oven

I'm glad you're liking it. It really is a great vessel. I much rather cook in it half way filled than to fill a smaller pot to the top. Just in case I want to add extra broth to a soup or extra veggies to whatever I'm cooking, it makes things that much easier.

May 02, 2015
sherrib in Cookware

LC Goose Pot vs 13qt round oven

Congrats rasputina, great score! I use mine way more than I thought I would. It has officially replaced my stockpot for two reasons. 1) It's much prettier. 2) I like that it is wider and shorter than traditional stockpots. It's just that much easier to see the contents/skim the surface.

And please let us know how your brisket came out!

May 02, 2015
sherrib in Cookware

What knives do I need!!!

I wasn't joking, just had a really really dumb moment. Those knives and stands are beautiful but if I had a knife that I felt needed its own stand like that, I would end up treating it like a museum piece and would never actually use the knife.

Apr 30, 2015
sherrib in Cookware

What knives do I need!!!

oops! Don't know why I didn't realize that. Honestly? One day I'm going to own a gorgeous chef's/gyuto along with a paring/petty. I will keep them laying flat on my gorgeous end grain cutting board.

Apr 29, 2015
sherrib in Cookware
1

Best material for mortar and pestle?

I am deeply in love with my Thai mortar and pestle. Even though it's heavy (for washing this is a minus) and takes much longer than a mini food processor or an electric spice grinder, I turn to it way more frequently than those appliances (honestly, I've practically stopped using the spice grinder and mini food processor.) Even though it's heavy, it's much easier to clean than the others and there's something very satisfying about pounding away at something at the end of a day.

Apr 29, 2015
sherrib in Cookware

What knives do I need!!!

That's cool petek. I like that you can see the blade through it! Especially on a sexy knife like that one ;-)

Apr 29, 2015
sherrib in Cookware

Commercial deep fryer needed? What do I buy?

Hi NicBurns,

I don't know anything about them, either, sorry. But I do know this website has what you're looking for with your requirements:

http://www.webstaurantstore.com/14399...

Apr 28, 2015
sherrib in Cookware

How and how often do you sharpen your knives?

Doesn't matter how much a knife costs in the store. Once it's dull, it's dull. A cheap, sharp knife is way more valuable than a dull, expensive one. I hand sharpen using water stones. Reading through this thread is validating what I've been suspecting for a while now. I don't sharpen my knives often enough. I let them get too dull before taking them to the stones again (months go by.)

Apr 28, 2015
sherrib in Cookware

What knives do I need!!!

I use either the sleeves randallhank linked to above or, if the blade is "special" enough and I can spare the extra drawer space, I use this:

http://www.amazon.com/Lamson-Goodnow-...

Apr 28, 2015
sherrib in Cookware
1

What knives do I need!!!

An 8" chef's knife.
A 3 1/2" paring knife.
A bread knife (but only if you buy/make loaves of crusty bread - my bread knife is rarely ever used.)

If you're planning on having your knives professionally sharpened (by someone reputable) then my suggestion is to prioritize a good portion of your budget on the chef's knife.

Apr 27, 2015
sherrib in Cookware

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

The Cooking of the Eastern Mediterranean - Paula Wolfert

Momofuku - David Chang

Alfred Portale Simple Pleasures

There is no room on my bookshelves. I am doomed.

Need 3 dinner recommendations - previous favorites: EMP, Atera, 15 East, etc.

Hi ellenost,

Just out of curiosity, why not Daniel?

And, to answer the OP, I would recommend Jean Georges and also Jungsik.

Apr 18, 2015
sherrib in Manhattan

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes by Christina Lane

I rarely bake because I can't be trusted anywhere near fresh baked anything. My daughter loves to bake. We had so many snow days this past winter that I finally caved and let her bake cupcakes during one of the days we were stuck at home all day (with frosting, nonetheless.) We halved the recipe so we only made 6 cupcakes. I still managed to eat two and a half cupcakes (See? I can't be trusted. There was none left for my husband when he came home.) I'm hoping this book will save me from my inability to control myself.

Apr 16, 2015
sherrib in Home Cooking
1

Cookware you're obsessed with...

Copper pans

Enameled cast iron pans (specifically Le Creuset and Staub)

Roasting pans (gratins included)

Knives (this is the worst one - I spend HOURS researching online and instead of narrowing down my choices, I end up wanting more. WAY more.)

Apr 14, 2015
sherrib in Cookware

Looking for fresh mint leaves

Thank you, don't encourage me, I won't hesitate to swing by and help myself! I was at the Publix on Collins - the produce section was surprisingly sparse. Will try another place either tomorrow or day after that.

Looking for fresh mint leaves

Hi All,

I'm staying on Collins in Miami and want to know where I can go to purchase fresh mint leaves. Publix didn't have. Tyia.

What's your favorite coffee maker?

I use a Farberware electric percolator. It has been my favorite out of everything I've tried. Don't like drip. Didn't really think French Press was as good. Haven't found a pod flavor I like (I buy beans I like and then grind them fresh every morning. Picky, I know.)

Mar 31, 2015
sherrib in Cookware

Jacques Pepin recovering from stroke

I'm not sure ANYONE has spent more hours watching him than me. You could watch him make the same dish a thousand times and each time learn something new and/or be inspired by his techniques and recipes.

A couple of years ago, I found out he was going to be speaking at a local library. The only problem was that it wasn't local to me. Mapquest said 1 hour, 45 minutes. It took me 2 and 1/2 with traffic. It was worth it, I would do it again in a heartbeat.

Jacques Pepin recovering from stroke

I could watch him do absolutely anything in the kitchen all day. He's by far my favorite. Wishing him a speedy and complete recovery.

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...