sherrib's Profile

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New Bob Kramer / Zwilling Carbon Steel Knives

I know this thread is old, but Cook's Illustrated did a write up about carbon steel knives in their November/December issue. They deemed this particular carbon steel knife as their "winner" when compared with seven other carbon steel knives. I've been snooping around for this knife (which is currently out of stock) and when I asked, was told that it weighs 1 and 1/2 pounds. That means 24 ounces!! For those of you that have handled it, does it really weigh that much?! Also, it's made out of 52100 which I honestly haven't heard a whole lot about. I don't know how it compares with other carbon steels (White, Blue, Aogami Super, etc.) They say it is the same steel Bob Kramer uses for his handmade blades but I'm doubtful that Zwilling is heat treating it the same (and, in the end, isn't the treatment just as important as the steel itself?) I'm most definitely not in the market for a knife right now but am curious to know, aren't there better knives out there for the price (it's currently priced at $229)? As informative as these CI articles are, I usually end up getting irritated by them.

Dec 19, 2014
sherrib in Cookware

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

Pistachio,

I made the flour less tangerine apricot cake from Olives, Lemons and Za'atar and LOVED it. It's gluten free but with ALL natural ingredients (it's a very nutritious cake whereas most gluten free cakes are not.) It's a bit tedious (the recipe calls for making your own nut flours and cooking the fruit) but very well worth the effort.

Dec 17, 2014
sherrib in Home Cooking
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What cookbooks have you bought lately or are you lusting after? December 2014 edition!

Thanks everyone! Went with ENYT!

While I was looking, I came across A Change of Appetite by Diana Henry. The recipes look so intriguing!

Dec 13, 2014
sherrib in Home Cooking

Woah!! Brooklyn Fare Michelin 3* Chef discriminate towards Asian patrons!

Nonsense. I was there not too long ago. He walked around and spoke to everyone many times throughout the night. I felt he spent the most time with an Asian couple and also a French couple sitting next to me (the French couple barely spoke English.) I always get a lil jealous when a Chef comes out to greet guests but spends more time with others than with me ;-)

I'm not sure how he ever would have known where any of us live. That's simply absurd.

Dec 13, 2014
sherrib in Food Media & News

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

Exactly!!! There are some lower priced books on my wish list that I would want more, but I'm thinking I should choose from the higher priced ones to make the deal more "worth it."

Two that I'm considering and having a tough time deciding between:

The Essential New York Times Cookbook: Classic Recipes for a New Century (Amanda Hesser)

The New York Times Cookbook (Craig Claiborne)

These must be big books. The list of recipes on EYB goes on for pages and pages (and pages.)

Dec 12, 2014
sherrib in Home Cooking

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

ALERT! They have 25% off right now. BOOKDEAL25 at checkout!

Dec 12, 2014
sherrib in Home Cooking

Hand Hammered Wok from E-Wok Review

I'm fascinated by these articles and the pictures! Thank you mrsub!

Dec 11, 2014
sherrib in Cookware

Paring, "Sushii," and Chef Knife Recommendations

Hi Matthew,

What sharpening method are you practicing?

What is your budget?

Sujihikis are generally long (they typically start at over 9 inches.) Personally, I think it would be awkward to fillet a fish with a knife that long.

To make a paring knife portable, I either suggest a case like this one:

http://www.amazon.com/Lamson-10112-Go...

Or maybe just a folding knife (this one is made of carbon steel which will rust if left wet):

http://www.amazon.com/Opinel-Carbon-S...

The knife that by far gets the most use in my kitchen is the Victorinox Chef's:

http://www.amazon.com/Victorinox-Swis...

I've been practicing freehand sharpening on whet stones with it. Every time I crave a new knife, I remind myself that I'm "not quite there yet" as far as sharpening mastery goes, so I put a new edge on this knife. I end up with a very sharp knife and then proceed to ask myself why I would need another knife when I already have a very sharp one. Vicious cycle.

Dec 10, 2014
sherrib in Cookware

For your well-to-do inner caveman:

I would be fearful of using it too. It's probably the main reason why I don't own any expensive knives (nor do I ever ever hint for them as gifts.) But Chem is right. The most wasteful thing is to own it and not use it. Take it out when no one is home and live a little.

Dec 09, 2014
sherrib in Cookware

For your well-to-do inner caveman:

That may have worked back in the day. Today, if I were a man with man parts, I would be cautious handing this to a woman after dragging her into the kitchen by her hair.

Dec 09, 2014
sherrib in Cookware
1

For your well-to-do inner caveman:

With the stand, it's obviously nothing more than a bookshelf decoration. Like an obscure vase that never has the fortune to have flowers put into it but makes a bookshelf look pretty. I could see this sitting on a clear glass shelf behind the desk of a prominent three starred chef. If someone spent $250 to get me this as a gift, I'd be pissed, but that's probably because I'm not a starred chef. Just get me a $250 knife and I'd be one happy cook!

Dec 09, 2014
sherrib in Cookware

Help design our kitchen!

That's a nice sized kitchen! Personally, I would consider moving the main, big sink to the windows and having a smaller, prep sink at the island. In this drawing, how many inches of countertop are on either side of the sink? Something else I'm having a bit of a problem visualizing is having chairs on three sides of the island. In my house at least, no one pushes their chair in after getting up. There's always a clutter of chairs around my kitchen table, but, thankfully, ours is in a different area off the kitchen and not in the center of the kitchen.

Dec 07, 2014
sherrib in Cookware

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

I looked through the recipes on EYB today and it's totally up my alley - I'm generally not a fan of vegetarian cookbooks but this one is intriguing. It went on my wish list. Many of my books are big and heavy anyway and I do love pictures of the culture where the recipes originated.

Dec 07, 2014
sherrib in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

ellabee,

You have the hard cover or paperback version?

Dec 07, 2014
sherrib in Home Cooking

Nosey Cookware Question

"What's wrong with that."

Nothing.

Dec 05, 2014
sherrib in Cookware

Is a LC Braiser redundant?

Hi nomensteven,

The LC braiser is different than than a round french oven. I use the round oven for soups, stews, large quantities of things that start on the stove but might end up in the oven (I would easily make a one pot chicken/rice meal in one.) I don't consider the LC braiser as a redundant to that. For my uses, I consider it as a covered baking/roasting dish. I use it instead of those rectangular pans that I would have to use aluminum foil on to cover them. Most baking dishes that I've encountered have been stoneware which means they can't be used on the stovetop and have a risk of cracking. The LC braiser is the perfect replacement for that except it has a cover.

Dec 05, 2014
sherrib in Cookware

Feedback on Wolf and SubZero appliances please!

bagelman01,

I'm envious! That's one monster passover kitchen. Why four passover ovens?? And how big is the La Cornue? - a picture of that would warm my heart.

Dec 05, 2014
sherrib in Cookware

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

wattacetti,

Did you really mean 2011 or is that a typo??

Dec 03, 2014
sherrib in Home Cooking

Your favorite inexpensive cookware items

My Thai granite mortar and pestle. It sits on the counter and comes in handier than I expected before purchasing it.

This also gets used very often in my kitchen:

http://www.amazon.com/Amco-Enameled-A...

Dec 03, 2014
sherrib in Cookware
1

My New Pizza Steel--Best Way to Season?

Hi Kaleo,

I'm not sure if dropping a 1/2" 14 x 20 would be much better for your foot. How much does it weigh?

Dec 02, 2014
sherrib in Cookware

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

I also want to thank Rasputina for the heads up about the amazon discount. I used it and just received Thai Food by David Thompson.

Dec 01, 2014
sherrib in Home Cooking

Nosey Cookware Question

Hi Kaleo,

I have envy. And just realized I also have "need".

Sherri

Dec 01, 2014
sherrib in Cookware

Who Sharpens Their Mandoline Blade?

Kaleo,

What did you end up doing with your mandolin blade? I'm having the exact same issue right now. My blade has done dull - it wrangled a grapefruit instead of slicing it. I'm beginning to lose faith in mandolins. Beets won't make it through (they get stuck), grapefruit got mangled, tomato was worse. It seems like the only thing they're good for is cucumbers and I could very easily do that with my knife. If the blade's not sharpenable, I give up.

Nov 28, 2014
sherrib in Cookware

Mandolin safety guard - recommendations?

Kaleo,

I wanted to thank you for this. I ended up ordering one a while back and have gotten a lot of use out of it. I thank you each and every time I use it. It has given me great peace of mind as well as the nerve to use a mandolin once again.

Nov 28, 2014
sherrib in Cookware

Hand Hammered Wok from E-Wok Review

Hi toddster63,

If it's only the Cen brothers making them and they can only make a few a day, how does Williams-Sonoma seem to have so many of them? Have they been hoarding them? Have they contracted the brothers to only sell them to WS? In this 500+ thread alone, we see many who have ordered them. I'm sure there are many more. WS website doesn't seem to suggest that they have limited quantities.

Nov 25, 2014
sherrib in Cookware

Le Bernardin/Daniel

Ooops, I stand corrected, thanks. I think one time we asked if we could sit there and they gave us one of those lounge tables instead.

Nov 25, 2014
sherrib in Manhattan

Le Bernardin/Daniel

I ate there last week and wasn't staying at the hotel. No one asked if I was.

Nov 25, 2014
sherrib in Manhattan

What are the cuisines that you know little about but want to try?

In a nutshell, Persian food is complicated, time consuming and labor intensive. Restaurants serve pretty much the same options but what is done at home is much more varied. It's a lot of work but oh so worth it!

Nov 24, 2014
sherrib in General Topics

Le Bernardin/Daniel

Nougatine is nice, but i prefer EMP out of all the bars mentioned. Nomad is a bit of a scene (gets crowded but the food is great and if you could score a seat in the library, it's a fun experience with lots of great books to look through and lots of fun food options). I don't think you can actually eat at the bar at Daniel (it's small and there's lounge seating with tables on that side where you can order something. It has a bit of a stuffy feel). Nougatine has less of a stuffy feel but it can also get rather crowded and loud. I've never been to the bar at LeB as it's not my favorite place to eat. The bar at EMP is tucked away, so it has a private, casual feel despite the rest of the restaurant. Portions are small but delicious.

Nov 24, 2014
sherrib in Manhattan

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

dkennedy and anyone else out there who's gluten free,

I looked through the index of Baking Chez Moi and found a long and substantial list of recipes throughout the book that are gluten free (the index has a long list of recipes under the gluten-free heading.) Just a few that stood out for me are:

Almond cake, plain
Alsatian Christmas bread
Basque macarons (these aren't filled sandwich cookies - they seem to be a plain cookie.)
Candied petals, flowers, leaves or herbs
Chocolate cake, touch-of-crunch
Chocolate covered toffee breakups
Double-corn tea cake
Hard-crack chocolate sauce and coating
Parisian macaroons (these are the sandwich kind)
Rice pudding, strawberries and spiced hibiscus syrup
Soft-centered chocolate tea-cup cakes
Tea and honey pots de creme

These are just a few under the gluten section. There are many many more.

Nov 22, 2014
sherrib in Home Cooking
1