sherrib's Profile

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Best Chef's Knife?

You have tons of company here. And your post makes me want to buy that knife and flute some mushrooms. I saw the video you're referring to, with the teacher using a cleaver! Since reading your earlier post, I've been looking all over the internet for the episode of one of Jacques Pepin's shows where he makes some sort of stew or ragout and throws fluted mushrooms in there. I couldn't find the video, but remember that they were so so beautiful. In typical Jacques Pepin fashion, he made it look super easy.

I keep wanting to buy a nicer new chef's knife. Then I remind myself that I don't want to buy one until I've gotten really really good at hand sharpening knives on a whetstone (I figure I want to be well prepared to take care of a good knife myself.) So that's when I practice sharpening on my current knife (a Victorinox Forschner.) And THAT'S when I wonder why I would ever need another knife when I already own a super sharp knife. So I keep lusting after other knives but have been perfectly happy with this one for years. Muddy sticky of me, no?

Sep 10, 2014
sherrib in Cookware

Best Chef's Knife?

That's a beautiful knife, Caroline. I don't know the answer to this and am curious to hear from those that do. Do they make these knives the same as they did in the 60s? I'm curious to know if the quality is as good as it was then.

Sep 07, 2014
sherrib in Cookware

Blinking Screen

Hi,
Yes, it is. It's only on my laptop (MacBook Pro). There are times that it is worse than other times, but it is still happening.

Sep 03, 2014
sherrib in Site Talk

Going Paleo for a month (kicking and screaming all the way…)

It was not easy. I had already given up gluten long ago, but needed my dairy and grains. What I learned? One and a half years prior to trying the Whole30, I had contracted a terrible case of bronchitis (it took way too much antibiotics and steroids to get rid of it). I had a chronic morning cough for an entire year and a half (some mornings, I needed to use an inhaler.) My cough finally disappeared. And now, if I eat too much rice, it comes back. The same exact cough, in the morning, to the point where I might need my inhaler again. If I stay away from rice, nothing, no cough, no inhaler. I also found that eating dairy causes cystic acne for me. I've gotten used to having my coffee black and subbing sweet potato and quinoa for the rice (no, quinoa is not part of the whole30 but I have found I do well with it.)

You have nothing to lose by trying it. Getting past the saturated fat thing might be psychologically hard. Just remind yourself that it's only for 30 days, that you might learn a thing (or two or three) and to take it one meal at a time. The hardest part comes later, when you might come to the realization that you may need to give up some favorite foods in order to feel better. Honestly, it's worth it (but don't even think about that right now.) You WILL find new favorite foods and it takes a relatively short time to get used to new ways of eating. Good luck!

Sep 01, 2014
sherrib in Special Diets

Blinking Screen

Hi,

My screen keeps blinking. Not the entire screen. Only the white box where the discussion is. From the top all the way to the bottom portion before the advertisement. The advertisement and the features/recipes/videos areas on the bottom don't blink. The CHOW heading and ad at the top don't blink either.

Aug 30, 2014
sherrib in Site Talk

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

It's always about the knife and you know it. Cowboy goes through all that effort to show us his tomato sauce recipe (which I'm sure is phenomenal and I will most definitely be trying it) and you really expected me not to notice what knife he's using???? Ridiculous.

Aug 30, 2014
sherrib in Home Cooking

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

Cowboy,

You use a Forschner at home??

Aug 30, 2014
sherrib in Home Cooking

Can I substitute virgin coconut oil for butter in flourless chocolate cake?

Thanks everyone for the replies. I did go for it and the results were spectacular. My flour less chocolate cake was rich, creamy and deliciously flavorful. I am absolutely certain margarine would not have yielded the same result. I have found a new trick for dairy free desserts!

Aug 30, 2014
sherrib in Home Cooking

Can I substitute virgin coconut oil for butter in flourless chocolate cake?

Hi All,

I need to make a gluten free, dairy free and nut free dessert for a dinner I'm hosting. I found a flourless chocolate cake recipe that calls for butter. Can I use virgin coconut oil instead? I'm aware it will give a coconut flavor but I'm wondering if that would even be a problem since coconut goes well with chocolate anyway.

Thanks!

Aug 28, 2014
sherrib in Home Cooking

Is the 1960 edition of Elizabeth David's "French Provincial Cooking" the same as the current?

Thank you penthouse pup. I added the new edition on EYB anyway. It's all I've got to work with. It there's ever an issue, I'll know why.

Aug 16, 2014
sherrib in Home Cooking

Anyone been to Fogo de Chao recently?

Have reservations tonight and wanted to know what you all think about it. Been to one in Dallas, wanted to know if anyone out there can compare the two?

Aug 15, 2014
sherrib in Las Vegas

A Knife Made By A Chowhound (our own Eiron): an overdue review

I also really like the artisan look of the hand made blade with the visible grind marks with that handle, but have no clue what would be more sellable for you. I think the masses like the polished look but I have a feeling your knife won't end up being priced for or marketed to the masses. It might sell better to those that are "in the know" and, as such, the artisan look you have going might be better.

Aug 15, 2014
sherrib in Cookware

Okay... I gotta ask, if anyones attempted this.

When non-stick cookware gets heated past a certain temperature, it gives off toxic fumes. I own two parakeets (they're 10 years old) and was told by the pet store not to give them a home in the kitchen just for this reason. The fumes would make them sick possibly fatally. Running your cookware through the clean cycle to strip it of its' non-stick coating might end up giving off toxic fumes that would be worse than if you simply cooked with them at not too high temperatures.

Best 8" Chef's Knife $100 or Less

Hi athensoliver,

I don't think you mentioned the make of your current chef's knife. If I were you, I would find a way to sharpen that one to use when the messermeister is away being sharpened. It's always nice to have a backup knife anyway.

Aug 13, 2014
sherrib in Cookware

What food do you wash that you're sure no one else does?

I wash everything, including eggs. They come out of a chicken's behind.

Aug 11, 2014
sherrib in General Topics

Is the 1960 edition of Elizabeth David's "French Provincial Cooking" the same as the current?

Hi,

I bought a used paperback copy of Elizabeth David's "French Provincial Cooking". Is the content the same as the current edition? I'm asking because I want to add it to my bookshelf in Eat Your Books and they only show the current one.

Aug 11, 2014
sherrib in Home Cooking

Le Creuset interior discolored by NoKnead Bread - please help

I don't make bread, but I have one of these just so I can abuse it without worry. I'll put a large whole chicken in there and throw it into a 550 degree oven so that dinner will be ready in an hour. Or, if it's summer, I'll throw it onto the bbq grill outside. Sometimes, you just need rustic batterie de cuisine around to do whatever you want with it and not worry!

Aug 11, 2014
sherrib in Cookware
1

Best 8" Chef's Knife $100 or Less

"Just as important as which knife you get is making sure you have some sort of plan to sharpen it."

This!

It doesn't matter what your budget is or what style knife you prefer. No matter what, your knife will eventually get dull. No. Matter. What. Figuring out how you will sharpen it might help you in deciding what knife to purchase in the first place. Dull knives are no fun. In my opinion, if you don't care about your knives enough to figure out how you will keep them sharp, then you may as well buy one from a dollar store (or, better yet, pick up a super cheap Kiwi brand knife that's made in Thailand.) Many knife knerds will get super picky about the method of sharpening (including myself). Honestly, though, just choose a method that will best suite you and go from there. It's more important to keep your knives sharp than to be a purist about it. And choosing the method now will help choose the knife.

Alternative to EMP

EMP has a bar. It has always been easy for us to get a seat at the bar (no reservations) and they have an a la carte menu that's really delicious. Totally different experience than reserving a table at 9:00 am 28 days in advance and eating your way through the tasting menu. But definitely an option if you want to spend AND eat (much) less. Portions are predictably small.

Aug 09, 2014
sherrib in Manhattan

Who Knows Cherry/Olive Pitters?

PinchOfSalt,

What garlic peeler do you have? And why do I have to reply to the entire thread instead of directly to Pinch?? And why are responses out of order??

Btw, Kaleo, congrats on both the apple peeler and the cherry pitter. I suspect lots of pie in your future?

Sherri

Aug 07, 2014
sherrib in Cookware

Where can I buy authentic Basmati rice?

I can't help you with the where, but my favorite is Lal Qilla. It comes family sized in a burlap bag. Long grains and fragrant. It even comes out great in my japanese rice cooker (but I prefer not to soak it if it's going to cook in there.)

Aug 04, 2014
sherrib in Manhattan

A Knife Made By A Chowhound (our own Eiron): an overdue review

Very thorough review and what a beautiful knife!

Aug 04, 2014
sherrib in Cookware

Hand Hammered Wok from E-Wok Review

I've been reading it for the past week and have been enjoying and learning from it immensely. And, yes, I ordered the WS wok ;)

Aug 04, 2014
sherrib in Cookware

Which cheap entry level 240mm Gyuto?

Thanks Cowboy!

I agree with all three of your points and will definitely be sharpening the knife much sooner this time around. I have been wanting to purchase Japanese knives but have not been confident enough about my sharpening abilities to do so. My Forschner is the knife where I want to get the most practice. I figure I won't delve into the world of J-knives until I get this one right.

"There's still plenty of room to refine your technique, but either way you're doing something right."

This is exactly how I feel right now. My success the other night boosted my confidence for sure, but it also made me aware that there's tremendous room for improvement. This is probably why this easily becomes an obsessive hobby.

"So I bet your knife would shave quite well on him."

I wouldn't know :(

Aug 01, 2014
sherrib in Cookware

Which cheap entry level 240mm Gyuto?

Thanks Chem!

"In the future, I don't think it will take you anywhere nearly as long."

Is this because you don't think I will allow my knife to get that dull or because you think it will take me less time to sharpen a dull knife?

"Did you want him to use the knife to shave his arm hair or did you want YOU to use the knife to shave his arm hair?"

I didn't care. I just wanted to see if it was possible. I don't think my request was all that demanding. It's not like I asked him to do any housework or to buy me a new pair of shoes or something. All I wanted was to see if my freshly stone sharpened knife would shave some hair. Is this so weird??

Aug 01, 2014
sherrib in Cookware

Overlapping text

You wrote that "about 3 hours ago"!!!

Aug 01, 2014
sherrib in Site Talk

Overlapping text

It's extremely irritating. I never realized how often I refer to the date/time stamp. I can't see any of them from my laptop and feel lost.

Jul 30, 2014
sherrib in Site Talk

Which cheap entry level 240mm Gyuto?

Cowboyardee,

Thank you again for your explanations above. I've spent the last week looking over some sharpening videos on youtube (specifically these: https://www.youtube.com/playlist?list...
)and rereading these posts.

I sharpened my Forschner again tonight and you were absolutely correct, I wasn't spending enough time/energy on the 1k stone. I did so tonight and am much happier with my results.

At the onset, it seemed as if I was getting nowhere fast. I almost gave up (I couldn't get a burr going.) But kept at it until I started to finally feel a burr (I probably let the knife get too dull again and could have used a coarser stone to start with?) And then I kept going some more. I sharpened and sharpened and sharpened. I deburred. I stropped.

I had been using an old microfiber kitchen rag during the process to wipe my knife with. I realized I was finally getting a really sharp edge when I started noticing that some cloth particles were being cut off during wiping (there were little pieces of cloth on the edge of the knife after I wiped.)

And, INDEED, I was finally able to cut a few arm hairs with it. Not like a razor would, but I was definitely able to cut some of them. It was a super exciting moment for me. I asked my husband if I could try on his arm (after years of arm hair management, I have very little hair on my arms, and what is there is very fine - I wanted to see what would happen on his coarser arm hair.) He said no, felt my forehead to see if I have a fever, then went to bed. He doesn't share the same excitement.

Jul 30, 2014
sherrib in Cookware

Overlapping text

+1

Jul 27, 2014
sherrib in Site Talk

Hot Sour Salty Sweet: fish and seafood/ poultry

Quick Red Chicken Curry p.210

I made this after I finally finished making the Red Curry Paste (on the same page.) My review of the paste is here:

http://chowhound.chow.com/topics/3666...

This dish was definitely quick, easy and delicious. Except for the fact that it was too spicy, everyone in the family loved it. I omitted the kaffir lime leaves and the fresh chiles because I didn't have those. Also, my fresh red curry paste was missing shrimp paste so I added a tablespoon of tamari soy sauce to the curry to make up for the missing umami flavor.

All in all, once you have the ingredients at hand (coconut milk, red curry paste, boneless/skinless chicken, fish sauce, lime leaves, red chiles, asian or sweet basil), this is a very easy and delicious dish to put together in a very short amount of time.

Jul 24, 2014
sherrib in Home Cooking