kaleokahu's Profile

Title Last Reply

Any Peeler Experts?

Clean? That's what the potatoes are for, right?

about 11 hours ago
kaleokahu in Cookware

Le Creuset always scorches tomato sauce

Hi, krissy:

Save your money. There's no functional difference between LC and Dru. Vintage is cooler anyway, and your Dru came from Gran...

Aloha,
Kaleo

about 14 hours ago
kaleokahu in Cookware

Is This What It's Come To?

I've never much cared for Puck, but I gotta say, he's got a point.

http://www.huffingtonpost.com/2014/09...

about 16 hours ago
kaleokahu in Food Media & News

My Boards Multiplying???

So just now I cursored over "My Boards", and "Cookware" appears THREE times. What's up with that?

EDIT: I edited out 2 of the 3 instances, and the 3rd also disappeared. Added Cookware back in, and so far, so good, 1 only.

about 17 hours ago
kaleokahu in Site Talk

What's your favourite or most useful, kitchen item?

Hi, smartie:

I have the plastic one, and like it a lot, but I can't measure hot liquids in it. So based on yours not leaking, I may get a Tala, even though I don't see me having a lot of use for the oats, flour, etc., scales.

Aloha,
Kaleo

about 17 hours ago
kaleokahu in Cookware

Good vs. Bad Pizza: Is there such a huge difference?

Hi, pgmrdan: "Pizza is a personal thing... There's very little difference between a great pizza and a mediocre/bad pizza."

Hmmm, your implication here is that the great-to-bad continuum is completely subjective to an individual. This is a simplistic untruth.

I would analogize to music. Pretty much everyone can recognize truly bad music. The more one learns about music and the more one listens, the easier it becomes to distinguish greater from lesser. This is true regardless of one's personal preferences. The same with wine and many other things. Why not pizza?

Aloha,
Kaleo

about 18 hours ago
kaleokahu in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

Hi, chilihead: "...I have never gotten the whole cult of pizza..."

One person's cult is another's religion. Do you "get" coffee culture, charcuterie culure, gearhead culture, Fantasy Football culture, jazz culture, etc.? I don't think it's any stretch for you to understand pizza may be other folks' passion.

I'm pretty non-denominational in such things (none of those being *my* things). I'll leave it to others to sing paeans to pizza and plumb its sociology, but I do opine that yes, there's an ocean of difference between good pizza and bad.

Aloha,
Kaleo

about 18 hours ago
kaleokahu in General Topics
2

Chris Cosentino Deeply Regrets Television Appearances

No disrespect to Chef Cosentino, but what did he expect signing into the reality-food-competition TV world was going to be like? What a weird, disjointed combination of manning up and whining.

Did people pay to hear this? Why?

about 19 hours ago
kaleokahu in Food Media & News

Any Peeler Experts?

Hi, Swoll:

Swiss-made AND "As Seen on TV"! And no plastic!!

Is the blade serrated? How long have you had it?

Aloha,
Kaleo

about 19 hours ago
kaleokahu in Cookware

All-Clad Cast-Aluminum Nonstick Dutch Oven, 6½ qt.

Hi, Duffy: "Cast aluminum doesn't have the same heat retention abilities of cast iron. It's an excellent conductor, but not so good at retaining heat."

I must disagree. Aluminum has a tremendous specific heat, over twice that of cast iron by weight. Yes, when we calculate the *volumetric* heat capacity of the two (density x specific heat), it comes out much closer: CI has 92% of Al's VHC.

But we must go further down the rabbithole, because we haven't yet taken into account how the two metals differ in the *transfer* of heat, aka conductivity. Divide the volumetric heat capacities of each into the thermal conductivity of each, and you get the *thermal diffusivity*--the measure the ability of a material to conduct thermal energy relative to its ability to store thermal energy. Run these numbers, and aluminum gives up its greater heat twice as fast as CI.

But wait, we're still not done. We must also consider thermal *effusivity*, the measure a material's ability to exchange thermal energy with its surroundings. This number is computed as the square root of the product of thermal conductivity, density and VHC. Run these calcs, and you see that there's less than a FOUR PERCENT difference.

My take-home is that if an aluminum pan is anywhere near as heavy as its CI equivalent, heat holding is a virtual dead heat.

This is the physics. But there is a host of problems making direct, practical cooking comparisons: (a) there are few very thick aluminum pan choices out there; (b) the ones you can find are almost never the same capacity and geometry as what CI pans one has with which to compare; (c) despite everyone griping about heating their kitchens, there just isn't much heat exchanged between the pan and the ambient air; and (d) the heat-holding capacity of food (i.e., the pan's varying contents) can easily exceed the differences between the two metals. For example, the specific heat of 2.5L of water is a whopping 10.5kJ/K.

My 10"x6.5mm aluminum omelet pan weighs 3.3 pounds, my no-name 10.5" barenaked CI skillet just a whisker less. I notice no difference in heat-holding between the two. I suppose I might if I put them in an ice bath, but I'm not going there...

My bottom line is that the old saw about CI holding heat better than aluminum is merely synonymous with saying there're a lot more CI pans than thick aluminum pans.

Aloha,
Kaleo

about 19 hours ago
kaleokahu in Cookware

What's your favourite or most useful, kitchen item?

Hi, smartie:

That's good to know they don't leak.

The Tala website cautions that they will leak if liquid is left in them.

What I'd really like to find is a borosilicate glass version of this: http://www.amazon.com/Emsa-Perfect-Be...

Aloha,
Kaleo

about 22 hours ago
kaleokahu in Cookware

Best pots/pans?

Hi, Randy:

Do you think Chef Chiarello actually commissioned Meyer/Hestan to do the Chiarello line, or do you think he licensed his name?

The good reviews of this stuff make one wonder: why wasn't it more of a commercial success, at least in a niche market?

Aloha,
Kaleo

about 22 hours ago
kaleokahu in Cookware

Any Peeler Experts?

Thanks, breadchick. I've never used a "Y" style before. You find them more ergonomic than an on-axis one?

1 day ago
kaleokahu in Cookware

Any Peeler Experts?

I'm finally fed up with all 4 of my existing vegetable peelers, and searching the archives didn't exactly yield much.

Cheap is good, expensive is fine. A swivel head is desired, serrated is OK. Needn't have any design aesthetic. But it has to WORK and have good ergonomics.

Who loves what peeler and why?

Mahalo,
Kaleo

1 day ago
kaleokahu in Cookware

Is there good food in Bellingham? Or Anywhere in Whatcom County?

Hi, PAO:

The Oyster Bar has, since 1946 anyway, always been good, IMO. It's only been upscale since 1971.

http://www.theoysterbar.net/index.php

I would try reserving for a window table at an hour before sunset.

Aloha,
Kaleo

PS: +1 to sedimental about Niemans'

Brunswick and Hunt

I'd believe it's tenderloin when I see it fed into the grinder...

2 days ago
kaleokahu in Greater Seattle

Copper Cookware - Lids bent/out of round

Hi, marmitenot:

Clever? No.
Perfect? Probably not.
Passable function? Probably.

If someone else did this to your covers, I echo PSRaT in recommending you take it out of THEIR hide.

If, however, it's *you* who made the mistake(s), then I think you've got no choice but to try to fix them. WHAT you do will depend in large part on the covers themselves and the particular damage. If you can post photos, I can make some specific recommendations.

Aloha,
Kaleo

2 days ago
kaleokahu in Cookware

All-Clad Cast-Aluminum Nonstick Dutch Oven, 6½ qt.

Hi, GH:

Agree there's no *culinary* point. However, it is *a* lining (and we know how well bare aluminum sells in the home market these days), and it may clean up a little easier. IMO, it's just there so the aluminum scaredy cats aren't driven away.

Aloha,
Kaleo

2 days ago
kaleokahu in Cookware

All-Clad Cast-Aluminum Nonstick Dutch Oven, 6½ qt.

The cast aluminum part is great--there's more of it than in clad, too.

The problem may be that non-stick lining. Not approved for oven temps >400 and no broiler.

All-Clad's MC2 comes in 6Q; with that, you get thick aluminum and a SS lining. http://www.metrokitchen.com/product/a...

2 days ago
kaleokahu in Cookware

Ads That Play Automatically

Second the AdBlock Plus recommendation. If it wasn't for ABP, I wouldn't even visit Chow or Chowhound.

Hear that, Pat?

2 days ago
kaleokahu in Site Talk
1

Extra-Virgin Olive Oil Fraud: Whole Foods, Rachel Ray, Safeway, Newman's Own, Colavita, Bertolli

Yes, you can do both. Heat degrades the flavor a lot more than the health effects. That may be a good thing or a bad thing, depending on your taste.

What's your favourite or most useful, kitchen item?

Hi, smartie:

The maker says it's a dry measure only. Does yours leak?

Aloha,
Kaleo

2 days ago
kaleokahu in Cookware

Basic kitchen equipment and supplies?

Hi, ruthie:

Dang, you got me! Measuring cup--good idea. This and measuring spoons.

Aloha,
Kaleo

Sep 29, 2014
kaleokahu in Cookware

Coffee shop etiquette: lines and limited tables

Hi, christy: "[T]his is an argument for saving a seat before you get your food/drink."

LOL, no, if that were the case, we might all just put a "reserved" sign on the couch the night before.

"What if there had legitimately been no seats? What would you have done?"

This is funny, because you seem to acknowledge knowing the difference between legitimately taking a seat and illegitimately staking claims. But the short answer is, I would've waited my turn or left.

This raises another important point. Oftentimes, when I walk in, see a long line and no seats, I leave. If I choose to stay and wait through a short line, and some a-hole enters and takes the only table just ahead of me before ordering, well, I might go postal.

Aloha,
Kaleo

Is Anyone Doing Pizza Any Better Than Bambino's?

Cool, I'd like to know, thanks.

Sep 29, 2014
kaleokahu in Greater Seattle

I think I saw a mouse in frying pan....throw out or clean it?

Obviously, this pan should be launched into deep space as soon as possible.

Sep 29, 2014
kaleokahu in Not About Food
1

Coffee shop etiquette: lines and limited tables

Hi, Helen:

Perfect example. I might have sat in her lap...

Aloha,
Kaleo

Extra-Virgin Olive Oil Fraud: Whole Foods, Rachel Ray, Safeway, Newman's Own, Colavita, Bertolli

Hi, Maria: "Spain has exported olive oil to Italy for many, many years."

I should say! Monte Testaccio was built predominantly from amphora shards from Roman imports of olive oil from Spain (then called Baetica). Estimates of Roman consumption from this depot alone between 140 AD and 260 AD approach 6 BILLION liters.

Aloha,
Kaleo

Sep 29, 2014
kaleokahu in Food Media & News

Coffee shop etiquette: lines and limited tables

All agree? I do, but I think by aqk's standard, as long as the management allows something, *anything* is fair game.

Sep 29, 2014
kaleokahu in Greater Seattle

Boiling water

Hi, David:

The biggest problem with the "insta" and hotsie plumbed-in units is that they keep the hot water (and its minerals) in contact with the element, lining and tubing pretty much 24/7/365.

Better to start with clean, cold, and fresh.

Aloha,
Kaleo

Sep 29, 2014
kaleokahu in Cookware