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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!

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

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

The molten cakes were delish! The instructions say to bake anywhere between 10 and 12 minutes so I baked them for 11. It could have used another minute (or maybe two or three) as they were a bit runny (she states that they will be runny at 10 minutes.) The tops formed a very satisfying, crunchy crust. The recipe calls for placing chunks of chocolate in the center of each cake. She hints at using frozen truffles for this. I should have taken the cue and frozen my chocolate (mine had been sitting on the counter of a very warm kitchen - I think the recipe would benefit next time from a longer cook time and colder chocolate center.)

Nov 22, 2014
sherrib in Home Cooking

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

Flavor Flours is on my wish list. Have a copy of the GF Artisan Bread but haven't had a chance to look through it yet. While I was looking through Baking Chez Moi, I came across another GF recipe - a simple almond cake that called for almond flour.

Nov 20, 2014
sherrib in Home Cooking

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

Wow. I'm Persian and have never heard of many of these recipes. This one's definitely going on my wish list!

Nov 20, 2014
sherrib in Home Cooking
1

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

My home is gluten free so although I love cookbooks, I don't own too many baking books (unless they're gluten free.) I was accidentally in a bookstore today and accidentally picked up Greenspan's Baking Chez Moi and it happened to suddenly (and, of course, accidentally) open up to a page that had a recipe for molten chocolate cakes baked in tea cups. It called for a couple spoons of flour OR cornstarch. I accidentally stood on a long line and paid for it. I think my daughter would love this for her birthday tomorrow night after dinner. Will report back on the recipe.

Do you or don't you rack your cookware?

Judith Jones has them hanging everywhere:

http://online.wsj.com/articles/a-visi...

Nov 15, 2014
sherrib in Cookware

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Dark-Spiced Turkey Legs - p. 252

I omitted a bunch of steps and ingredients from this recipe starting with the Dark Spice Mix from p. 18. We like bold spicy flavors around here, so I generally don't follow measurements with spice recipes. I eyeball everything and increase the spices I like the most (i.e. cumin.) I didn't have poppy seeds or fennel seeds so those were omitted. I also didn't toast any of the ingredients. I threw whatever version of the ingredient I had (either seed or already powdered) into my mortar and pestle and started pounding. I included some dried thyme here since the recipe calls for fresh thyme and I didn't have any. I substituted 1 tablespoon of olive oil for the 1/2 cup of peanut oil called for. I was making 6 turkey drumsticks and we really like a lot of flavor so I used the entire spice blend for the recipe.

For the drumsticks, I did not marinate them. I just threw them into a braising pan. I poured about a cup or two of orange juice into the mortar along with a big hunk of grated ginger and mixed these with the spice blend. I did not add any additional oil or butter. The contents of the mortar were poured over the turkey drumsticks, the pan was covered and into the oven it went for a couple of hours. The house smelled delicious and my husband and I agreed this is definitely to be made again. The blend of the orange juice, ginger and the warm and fragrant spices were totally up our alley. The way I just threw it all together and into the oven also converted it into an easy breezy weeknight dish. Since the drumsticks were cooked with their skins on, the absence of the additional fat was not felt.

Nov 12, 2014
sherrib in Home Cooking

November 2014 Cookbook of the Month: "The Soul of a New Cuisine" by Marcus Samuelsson

Thank you L.Nightshade and LulusMom. The house smells great so I can't wait to see how it all came together. I just realized that I lied. I've participated once or twice, but never during an active month. And I've read enough around here to know that substitutions and omissions are ok, but I did a lot of it with this particular recipe, so I thought I would ask before posting.

Nov 11, 2014
sherrib in Home Cooking

November 2014 Cookbook of the Month: "The Soul of a New Cuisine" by Marcus Samuelsson

Hi Everyone,

I've never posted to COTM before. I have a question. I am making something from this cookbook tonight. I did not avidly follow the recipe (not only were a couple of ingredients left out of the spice blend but I also eyeballed the amounts and possibly even adjusted them a bit to my liking). I also did not follow his technique for the recipe. Is it still ok to report as long as I let everyone know what I did?

Nov 11, 2014
sherrib in Home Cooking
1

Meat Grinder - What hp should I be looking at?

Thank you everyone for the replies so far! Can anyone tell me what the "#" stands for? I see #5, #8, #10, #12, etc. What is it referring to??

Nov 11, 2014
sherrib in Cookware

Knives?! Help!

My recommendation is that the first thing you do is decide how you are going to keep your knives sharp. There's two parts to this.

First is honing. This is something you should be doing every time you use your knife. You will need a honing rod for this (made of either steel or ceramic.) Honing rods are not necessary with hard Japanese knives (it doesn't seem to be the type of knives you're looking for so you will definitely need a honing rod.)

Second is sharpening. If you're going to be using these knives daily, then you will need to sharpen the blade about once or twice a year. ALL blades eventually get dull. All of them. Sharpening means that the edge of the knife gets re-ground and a brand new edge is formed. You need to decide how/who is going to do this. You can either buy some water stones and learn to do it yourself freehand or find a professional who you can mail your knives to to do it for you. Another option is to buy some kind of sharpening system such as an Edge-pro, Wicked Edge or an electric Chef's Choice. All means of sharpening have their advantages and disadvantages. The most important thing is for you to choose one. There is no worse tool in your kitchen than a dull knife. There is no greater tool in your kitchen than a sharp knife.

The reason you're seeing the cheaper Victorinox being recommended more than your other options is probably because it does not have a bolster while your other choices do. The bolster hinders sharpening the edge. Knives without bolsters are much easier to sharpen. Personally, I believe the Wusthof has a much better steel than the Victorinox (I own both) but it is so much more difficult to sharpen that I prefer the Victorinox (the Victorinox is capable of getting very very sharp.)

As for what to get, start with one chef's knife and one paring knife. It's easier to recommend knife brands once we know how you plan on keeping them sharp. Personally, if you came back and said you're really interested in learning to free hand sharpen your own knives, I would probably recommend a super cheap knife you could use for a while until you've improved your sharpening technique (something like a Kiwi which is about $5 max.) If, on the other hand, you decide that the only extra money you want to spend is to send out your knives to a professional, then I would recommend something more towards the higher end of your budget.

Nov 09, 2014
sherrib in Cookware
1

Do you or don't you rack your cookware?

Hi Kaleo,

Yes, but only if you promise to take a picture of it and post it for us.

Nov 08, 2014
sherrib in Cookware

Do you or don't you rack your cookware?

Me! I love looking at cookware. I have a preference for cookware that has food in it. It's inspiring.

Nov 08, 2014
sherrib in Cookware

Looking for an ultra trendy place for a group of 8 in Brooklyn

Pretty lenient with that. We don't order as much food as we do drinks. Figure every two people order an entree and a salad. Two drinks per person. Shouldn't be a problem if it reaches a bit over $100 per person.

Nov 07, 2014
sherrib in Outer Boroughs

Looking for a trendy place for group of 8

Hi Foodwhisperer,

We are definitely looking for a scene. Tao and the place across (I can't remember the name either!) are too been there done that for us. We were thinking Sushi Samba - I'm going to check out Buddakan and Bond St. We're definitely not looking for a place that "might" be considered a scene. We are looking for a SCENE (as anti-Chowish that may be.)

Nov 07, 2014
sherrib in Manhattan

Looking for an ultra trendy place for a group of 8 in Brooklyn

Hi,

I am looking for a trendy place for a group of 8 people in Brooklyn. Although food is important, the scene is even more so. We will be celebrating a couple of birthdays. We plan on going late on a Saturday night.

Nov 07, 2014
sherrib in Outer Boroughs

Looking for a trendy place for group of 8

Hi,

I am looking for a trendy place for a group of 8 people. Although food is important, the scene is even more so. We will be celebrating a couple of birthdays. We plan on going late on a Saturday night.

Nov 07, 2014
sherrib in Manhattan

Illicit indulgences

Amazon Flakes (that's the gluten free, organic version of Frosted Flakes). Have them in a bowl with organic half and half (no, not milk, HALF AND HALF.) Then I sprinkle dried organic coconut chips into the bowl. Then I add organic raw walnuts. Somehow, it makes me feel better that all of the ingredients are organic. And I eat it standing up so the calories don't count. Then I have seconds.

Nov 06, 2014
sherrib in General Topics

Meat Grinder - What hp should I be looking at?

Anyone?

Nov 06, 2014
sherrib in Cookware

Will I fall in love with Le Creuset?

It could be my lowest setting has a higher btu than yours. Or, it could also be that my cast iron grates over my heat source are thicker than most (which would make them retain more heat than thinner ones.) The only time I don't get scorching in my LC is if they're being used in the oven, or over a diffuser, or when I'm diligent about stirring the contents often.

Nov 06, 2014
sherrib in Cookware

Will I fall in love with Le Creuset?

Jim makes an excellent point. Enameled cast iron is non-reactive. It's the only cookware I feel comfortable storing food in, it won't leach anything. As a cook, I'm too forgetful to remember to stir tomato sauce often enough to avoid scorching (thick copper is much more forgiving.) Again, if I had to, a diffuser would be a must.

Nov 05, 2014
sherrib in Cookware

Meat Grinder - What hp should I be looking at?

I already own the Kitchenaid meat grinder attachment and am reasonably happy with it for small, weeknight use (I will typically grind 3 - 5 pounds at a time.) I'm looking for a stand alone, more powerful grinder. I'm not sure how powerful I would need to go. LEM has grinders from .25 hp all the way to 1.5 hp. How do I figure out which one I need?

http://cdn.lemproducts.com/downloads/...

Which one is more powerful than the Kitchenaid? Currently, I can't grind chicken breast twice in the Kitchenaid as the meat is too sticky and won't go through the second time easily. Also, it takes too long for my taste to grind 4 pounds at once. Also, I will eventually be taking over my Mom's passover charoset recipe (this includes various fruits, nuts, raw ginger and even pomegranate) that will all need to go through the grinder. Somehow, I don't think the Kitchenaid attachment is up for this task. She, herself, makes it in a stand alone meat grinder that's from another country - it resides along with a transformer on her countertop. Any and all advice is welcome.

Nov 05, 2014
sherrib in Cookware

Will I fall in love with Le Creuset?

+ 1 for thick copper (2mm or greater) for long simmering of anything.

LC may not scorch as badly as cheap/thin pots, but it WILL have a hot spot and scorch on the stovetop (the area directly above the heat source.) Using a diffuser helps. Using it in the oven also helps. I agree with Chem - you will fall in love for reasons other than its performance. This isn't to say it's bad in any way. It just has its quirks. Even my favorite, thick copper, has its own quirks.

Nov 05, 2014
sherrib in Cookware

Do you or don't you rack your cookware?

Hi Kaleo,

Nothing embarrassing about your collection. Embarrassing would be to own cookware and never cook in it.

Nov 05, 2014
sherrib in Cookware

Do you or don't you rack your cookware?

Hi Kaleo,

Lol! Yours are nowhere near as bad as mine. I won't even take a picture of my copper. It would embarrass and devalue the entire neighborhood. Which is why I don't rack. Everything is either in cabinets or in a closet in the basement (I'm quickly outgrowing each.)

I wish I had the patience/time to polish the copper pieces more often. I find that when I do, I end up avoiding using them - to preserve their shiny prettiness. I'd rather use them and not worry about the exterior.

Nov 04, 2014
sherrib in Cookware