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michaelnrdx's Profile

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freezing tiramisu?

Now isn't that annoying! I hate it when people cancel on you after you've planned to make a recipe!

Jun 29, 2013
michaelnrdx in Home Cooking

Gammon joint in Berkeley

Thanks! I suspected that gammon was just ham. That makes it much easier to look for.

Nov 13, 2011
michaelnrdx in San Francisco Bay Area

Gammon joint in Berkeley

Can anyone recommend a butcher or a store in Berkeley where I can find a gammon joint? Or perhaps an equivalent cut? I'm trying to make an English recipe for honey-glazed gammon joint and it involves simmering the gammon for a couple hours. I'm afraid that if I get the wrong cut and boil it, it will become tough. I know that gammon is a UK term, and I don't know what an equivalent cut is. The gammon comes from the hind leg and is mildly cured, so it sound a lot like a leg ham. I wonder if it is the same.

Nov 13, 2011
michaelnrdx in San Francisco Bay Area

What is a gammon joint?

Anyone know how I can get a gammon joint in the US? What should I ask the butcher? Would any cured cut from the leg be equivalent?

Nov 12, 2011
michaelnrdx in General Topics

What is a gammon joint?

I know this is a UK term. I'd like to know what cut is equivalent to the gammon joint. I saw on one other post that a picnic shoulder is the same thing. Can anyone else verify that?

Nov 11, 2011
michaelnrdx in General Topics

Do I really need a Burr coffee grinder?

I have heard many recommendations for a Burr grinder, because it allows you to control how fine or coarse your grind is and also produces a consistent grind, while standard blade grinders tend to produce uneven grinds with dust at the bottom. I can see why you would want a Burr grinder if you use different brewing techniques or if you are making espresso. However, I will not be making espresso, and the only coffee I will be brewing is drip coffee though a cone filter, which requires a somewhat fine grind. Would a standard coffee grinder be good for this purpose?

http://www.amazon.com/Krups-203-70-To...

This grinder has good reviews on Amazon for being able to produce a fine grind (though of course, with a bit of dust). Any thoughts on this?

Jul 09, 2011
michaelnrdx in Cookware

Spun Sugar vanilla beans--any good?

I visited Spun Sugar in Berkeley today. They are selling Tahitian vanilla beans 5 for $10. That's pretty cheap, but are they any good?

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Spun Sugar
1611 University Ave, Berkeley, CA

Feb 04, 2011
michaelnrdx in San Francisco Bay Area

Looking for a giant balloon whisk

If only they could make the same size but with cheaper materials! The Matfer whisk definitely would come in handy. I make genoise by hand only (no countertop mixer either...another way too expensive item), and whisking for 10-20 minutes with an undersized whisk really breaks your arm!

Feb 03, 2011
michaelnrdx in Cookware

Looking for a giant balloon whisk

Yes, I've seen these whisks at the restaurant supply stores. When they give dimensions, say 14 inches, they are really referring to the length and not the diameter of the balloon. Really, I don't care how long the whisk is, I just want a very wide balloon. The only whisk I've found that fits that description is the Matfer $40 whisk from JB Prince, which is just absurdly expensive.

http://www.jbprince.com/utensils/ball...

You can clearly see in this photo that the balloon is wider than those in your usual whisks.

Feb 01, 2011
michaelnrdx in Cookware

Looking for a giant balloon whisk

I make genoise cakes by hand, and using my undersized whisk to beat the eggs has been quite hard on my arms. I'm looking for those giant balloon whisks--the ones that Julia Child had, but sadly, they're so hard to find. Rose Levy Beranbaum recommends the Matfer whisk (available from JB Prince), but it's so expensive (~$40). I can't understand why a bunch of wires cost so much.

Where can I find a giant balloon whisk that's not absurdly expensive? I need a balloon whisk that's at least 6 inches in diameter at the balloon end. I'm from the Bay Area, and I've scoured so many restaurant supply stores with no luck.

Jan 31, 2011
michaelnrdx in Cookware

Cortas apricot jam--any good?

Has anyone tried Cortas apricot jam? 22nd and Irving has a great deal currently: $5 for 1 kg! I'm wondering if it's any good.

Jan 22, 2011
michaelnrdx in General Topics

Where can I get cake rounds and boxes?

I am looking cardboard cake rounds and various sized boxes for cakes and pastries to give to others. Is there a commercial source where I can get these in bulk and for a cheap price?

Dec 30, 2010
michaelnrdx in San Francisco Bay Area

What size roasting pan should I get?

I have and decided I needed better input, so I started a new thread.

Dec 26, 2010
michaelnrdx in Cookware

What size roasting pan should I get?

I see. Maybe I'll go check the pan out and if they allow returns, I'll test it out on a small roast and see how that goes.

Dec 22, 2010
michaelnrdx in Cookware

How to clean a granite mortar and pestle?

Is there a reason not to use soap? Chemicalkinetics says the soap doesn't permeate into the rock, so I'm assuming it can be rinsed off and shouldn't leave a soapy taste in whatever you grind next. And does using salt or rice get out all the oil if I'm making something like pesto?

Dec 21, 2010
michaelnrdx in Cookware

What size roasting pan should I get?

I was roasting a 5 lb duck in a 16x12 broiler pan at 425 degrees (for the first 15 min.) then at 350 for another hour and 15 min. It definitely didn't have a thick bottom, and that may have been a factor, but the pan was also very wide. I was had one thinly sliced carrot and one thinly sliced onion in the pan, and the veggies burned to a crisp by the time the duck was done. I was supposed to make a sauce out of the fond and roasted veggies.

Obviously, it's not the weight of the roast that determines the fit of the pan, but the dimensions. I was assuming that a 10 lb goose, for example, has an average circumference associated with it.

But in your experience, if it's a thick-bottomed pan, the veggies shouldn't burn no matter how large the pan is?

This particular roasting pan at my local restaurant supply store caught my eye. It seems a little too big, but it is made of 24 gauge steel. (I'll have to check out how thick it really is.)

http://www.bigtray.com/johnson-rose-r...

It's about $30, so it seems like a really good deal. But again, I haven't seen it in person yet. I'll visit the store soon.

Dec 21, 2010
michaelnrdx in Cookware

How to clean a granite mortar and pestle?

So it's ok for me to wash it out with soap?

Dec 21, 2010
michaelnrdx in Cookware

What size roasting pan should I get?

I'm not worried about the pan being able to fit in the oven. I definitely will never roast something that big. I'm more concerned about finding the perfect dimensions for a pan that will provide adequate room for the meat (usually up to 10 lbs when dealing with everyday cooking) without having so much empty surface area that the gravy will burn.

I suppose I could walk to the grocery store and measure the circumference of a 10 lb goose, but I was hoping someone had an intuitive idea of how big these things are and can suggest an approximate size pan.

Dec 21, 2010
michaelnrdx in Cookware

What size roasting pan should I get?

Do you have an idea of what dimensions of pans I should look for, if I'm roasting something that's 10 lbs vs. something that's 5 lbs? I'm trying to buy a suitable pan for this purpose, and I don't have a good idea of how big a 10 lb goose is, etc. I tried roasting a 5 lb. duck on a 16x13 broiler pan once and it totally burned the gravy. The pan was obviously too wide, so I'm looking for a smaller pan.

The restaurant supply store in my area sells roasting pans that are 12x17, but that seems a little big. On this website ( http://www.practicallyedible.com/edib... ), they suggest 10x14 pans for 10 lb roasts, but I wanted to check with fellow CH'ers if this is about right. Can I roast 5 lbs. in it too, without burning the gravy? (Let's assume the bottom is thick and all, and surface area is the only factor in question.) If not, would a 9x13 rectangular baking dish be better for 2.5 to 5 lb roasts?

Dec 21, 2010
michaelnrdx in Cookware

How to clean a granite mortar and pestle?

I heard that one shouldn't wash a granite mortar and pestle with soap, because the soap water will permeate into the rock and contaminate whatever you grind next. How do I clean the mortar and pestle then? If I'm making pesto in it, there has to be some way to get the oily residue off.

Dec 21, 2010
michaelnrdx in Cookware

What size roasting pan should I get?

What size do you use and what do you usually roast in that pan?

Dec 21, 2010
michaelnrdx in Cookware

What size roasting pan should I get?

What dimensions should I look for in a roasting pan for roasts up to 10 lbs? I want a pan that will fit the roast, but not squish it against the sides or be so wide that my gravy will burn. And will this same pan be too big for a 5 lb. duck?

Dec 21, 2010
michaelnrdx in Cookware

What size of a lasagna baking dish should I get?

I've never made lasagna before, so I'm wondering what is a good size for most lasagnas. I'd like some decent depth for a decent sized lasagna, but I wouldn't make a huge lasagna.

What material is best? I've heard a lot about Pyrex baking dishes exploding.

Dec 15, 2010
michaelnrdx in Cookware

Dear RuBo: My Name Is Not Fucking "Sweetie"

Sweetie? With that kind of a face? Please. Whoever said that must have been quite delusional.

Dec 13, 2010
michaelnrdx in Features

Whole Foods Makes Us Lazy Cooks

Pre-diced? Can't stay fresh for very long.

Dec 13, 2010
michaelnrdx in Features

Cypress Grove Truffle Tremor--unimpressive

I've been wanting to try a truffled cheese for a while, so I bought a piece of Truffle Tremor from Berkeley Bowl today. It definitely didn't make me tremble. I didn't taste much truffle at all, though I could see the specks. It smelled a bit like blue cheese and tasted a bit like it too, but I would rather be eating Point Reyes blue instead.

Is Truffle Tremor really that good, or did I just get a lousy piece? Should I go to a real cheese shop and try again? Also, what are some other good truffled cheeses? I'm too poor to buy truffles, so I hope to experience an impression of it through the cheeses.

Dec 12, 2010
michaelnrdx in Cheese

Panettone from Berkeley Bowl

I am going to a friend's birthday party next Thursday, and I'm thinking of getting a panettone. Does anyone know if the ones at Berkeley Bowl are good? I've also seen them at Trader Joe's. Which one is better? I don't quite want to buy the panettone at a bakery, because it's so expensive. ($14 at La Farine) My budget is $10 or less.

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Berkeley Bowl
2020 Oregon St, Berkeley, CA 94703

La Farine
1820 Solano Ave, Berkeley, CA 94707

Dec 04, 2010
michaelnrdx in San Francisco Bay Area

Why is Thai iced tea so sweet?

I may do that next time. But does anyone else find Thai ice tea too sweet, or is it just me?

Nov 22, 2010
michaelnrdx in Home Cooking

Why is Thai iced tea so sweet?

Maybe the Thai restaurants should put in less. A tablespoon in a cup is already too sweet for me.

Nov 22, 2010
michaelnrdx in Home Cooking

Why is Thai iced tea so sweet?

I've had Thai iced tea so many times, and I haven't found one I liked. They're always so sweet. I understand that it's supposed to be a sort of spiced milk tea beverage, but I smell the sugar more than anything else. Where did all the tea flavor go?

Does anyone have a recipe that actually tastes like tea?

Nov 22, 2010
michaelnrdx in Home Cooking