sherrib's Profile

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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!

about 20 hours ago
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

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+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

Hot Sour Salty Sweet: sauces, chile pastes, and salsas/ simple soups

Red Curry Paste p. 210

I had all of the ingredients for this except for the kaffir lime - I substituted regular lime zest. Also, I omitted shrimp paste (this probably made a big difference to my final dish (quick chicken with red curry on the same page)) so to make up for the umami flavor, I added a bit of soy sauce to my final dish - NOT to the paste - just to my dish.)

Also, instead of soaking the dried chiles, I deseeded them and then put them in my toaster oven for a bit on 200 degrees. They dried out and were super easy to grind in the mortar and pestle. The final paste was delicious but a touch too spicy. Either soaking the chiles would have reduced some of the spiciness, or I will want to use less of them next time (assuming there will be a next time - this paste was super time consuming). The quick chicken curry was delicious as a result of investing much time and effort in aquiring, processing and, finally, manually processing the ingredients in a mortar and pestle. I'm not gonna lie, it was a lot of fun - especially when the end result was absolute deliciousness and appreciated by the entire family (except for the spice level.)

Special fisher turner (spatula) or not?

I got one after I got fed up trying to turn fish and failing miserably too many times than I cared for. Then, when I started blackening butterflied fish, I decided I needed a bigger one as well. Wouldn't get rid of either one of them, but then again, we eat a lot of fish (that requires turning when cooking.)

Jun 09, 2014
sherrib in Cookware

What basic cooking skills should a beginner know?

Don't have netflix anymore so I went to amazon to see if I could find what you're referring to. I didn't find his techniques video but as a prime member I see that I can stream MANY of his videos right now at no charge.

Jun 07, 2014
sherrib in Home Cooking

National Cheese Day, June 4

At this very moment (I just finished dinner) I am having a dessert of thinly sliced parmesan (I used a vegetable peeler) and some raw walnuts. I love this combo. And I love love love cheese for dessert.

Jun 04, 2014
sherrib in Cheese

First copper pan

Congrats! You're going to love it! The interior is definitely different. I generally don't use metal utensils anyway, but don't think you will have have a problem using them. I prefer the Mauviel coated handles. I wash my pots by hand and leave them on a drying mat to dry. The Falk handles leave rust stains everywhere.

Jun 02, 2014
sherrib in Cookware

Your Mashed Cauliflower recipe?

I steam it in a bit of homemade chicken stock, salt and pepper then mash it all up together. Plate it up in the center of a plate. Add slices of grilled steak with the natural juices. Low carb FEAST.

May 29, 2014
sherrib in Home Cooking

New(ish) gardener here with a blueberry plant (yikes!)

Thank you so much for this! I will ask the birds nicely to go next door ;-) In the meantime, I will have to find another variety and put that on the patio as well.

May 28, 2014
sherrib in Gardening

New(ish) gardener here with a blueberry plant (yikes!)

Thank you for your response! The link you posted is extremely informative and helpful! I have left it alone as of right now until I find out the PH level of my soil.

May 28, 2014
sherrib in Gardening