kaleokahu's Profile

Title Last Reply

Why all the hate still for Dupont Teflon?

Hi, GH: "...they are meeting the EPA schedule."

Of course they are--it was all on DuPont's timeline. How many years have they had since the consent decree was entered? If I remember correctly, they even got a lengthy extension.

Aloha,
Kaleo

about 12 hours ago
kaleokahu in Cookware

Killer Bloody Mary Mix Recipe?

More interested in the mix than the entire recipe per se.

Pickle juice?
Horseradish?
Aquavit?
Clam juice?
Beef stock/glace?

What floats your Bloody boat?

Mahalo,
Kaleo

PS I've already read everything previously posted here on the topic.

about 12 hours ago
kaleokahu in Spirits

Smoked Oysters -- yummy ways to eat?

On a cocktail toothpick in a Bloody.

Or cooked down to nothing when you're out of good anchovies.

about 12 hours ago
kaleokahu in Home Cooking

Summer 2014 Yard/Estate/Tag Sale Scores

Hi, JTPhilly:

2 bucks is great no matter what.

I'm no scholar on Scavullo/Legion. I nearly bought a piece (they seem to have made nice fish pans) recently, but: (a) the weights are a little off what you'd expect if they were staight-gauge copper; and (b) it seems they have mostly made cooper plate and bimetal wares. See, http://www.legionindustries.com/conta... In a gratin like this, who cares for $2?

Legion is the successor to a very fine old copperware maker, Jos. Heinrichs, whose copperware lined in silver and nickle are well worth having.

Aloha,
Kaleo

PS: Cook in that gratin like you stole it--you did. This is a really useful size.

about 12 hours ago
kaleokahu in Cookware

Why all the hate still for Dupont Teflon?

Hi, zackly:

My principal hate is because it's cooking on plastic--just not my thing.

A subsidiary hate is that PTFE's combustion products are hazardous, and can be lethal. Considering that a home electric hob can cause a frypan to reach 900F in well under 5 minutes, I consider PTFE pans to be an unacceptable inattention risk.

Tertiary hate: Industry has stifled/stilted meaningful research into what really happens to PTFE at the margin of safe use. Caveat Emptor.

Quaternary? You have to buy a new pan every year or so.

Aloha,
Kaleo

about 12 hours ago
kaleokahu in Cookware
1

Why all the hate still for Dupont Teflon?

Hi, zackly: "DuPont removed from Teflon's production."

Yes, after they were sued for poisoning an entire town, I believe in W. Virginia. There was a consent decree issued in Federal court, whereby they agreed to stop using PFOA. The fix was in, though, and they continued to use it for YEARS afterward.

Aloha,
Kaleo

about 12 hours ago
kaleokahu in Cookware

Your best big gadget\tool?

Hi, rasputina:

Thanks for the link. This looks great, especially in light of the off-shoring and de-engineering of KA and others.

A few questions, though. (1) Is it really a torque monster as the ad copy suggests? 600W sounds somewhat small to me, even considering it's belt-driven.

(2) How accessible is the bowl while it's mounted up for scraping, adding stuff, etc.?

(3) Does the scraper blade function as pictured?

(4) Do you have many of the attachments? If they work well, this would be a huge plus for me.

Aloha,
Kaleo

about 13 hours ago
kaleokahu in Cookware

CANLIS - A 'Very Mixed' experience!

Hi, Charles:

Sorry you weren't wowed. I hope the rest of your trip goes better.

The older I get, and the more "better" restaurant experiences I get around the world (especially new places), the more I've realized that expectations can sometimes get in my way. Set and setting being what they are, and the fickleness of taste and smell memory being what it is, I *try* not to have a lot in the way of expectation. No Nobile Montepulciano I buy here is going to wow me the way the identical wine would on a terrazo in Tuscany, poured by the vintner.

With restaurants, the difficulty of my being able to set most expectations aside is directly proportional to price/ranking/stars, and I catch myself--embarrassingly often--being hypercritical and unwowed. In my case (putting none of this on you), I have managed to unilaterially snatch an unpleasant time from the jaws of the quite good. This has occasionally left me wondering if I wasted my time ferreting out reviews and suggestions, including (heresy, I know) here on Chowhound.

With the globalization of haute cuisine and the proliferation of truly gifted chefs who literally go everywhere, there simply cannot be the huge margin of difference my expectations sometimes presume.

Gristly steak is another matter, entirely...

Cheers,
Kaleo

about 14 hours ago
kaleokahu in Greater Seattle

Oysters on the half shell on Whidbey Island?

No baby? I was there last Sunday for lunch, and I could *swear* there was at least 1 infant there. Phillistines!

about 18 hours ago
kaleokahu in Greater Seattle

Pros and Cons of Thermapen?

Hi, Benjamin:

I have a Taylor 9867 with this feature; Min/Max is rarely used.

This points up another issue: You probably want a lockable KISS mode without any bells/whistles/advanced features. Far too many of today's devices are easily switched to unwanted "advanced" modes, especially when 1 or 2 buttons program EVERYTHING.

Aloha,
Kaleo

about 21 hours ago
kaleokahu in Cookware

Pros and Cons of Thermapen?

Damn, there goes my Nobel!

For my next feat, I will reinvent the internal combustion engine.

1 day ago
kaleokahu in Cookware

Pros and Cons of Thermapen?

Hi, Benjamin: "What do you want to use the BLT connection for?"

Beyond simply streaming the reading, I think a simple app should also be able to allow the user to select a finish temperature, and then predict an approximate time-to-finish, at least for oven use with meat. You might need to put a second sensor in the body and a "start" button. At the very least, if the device was tracking and plotting the temp as you went, it might help minimize the number of holes poked in a perfectly good roast, and provide a very useful heads-up when things are getting near done.

Imagine millions of homes that would at least have a CLUE about when their Thanksgiving meal will come together without the crude (and undependable) math involving weight, temperature and 15-minute increments.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware
1

Which Le Creuset to keep vs exchange?

Hi, Shkrall: "...pate terrine - what do you think it's best for?"

Well, pate is a given. I also steam asparagus in it.

My *fav* uses for it, though, are lasagna, meatloaf, brownies, basically anything that can benefit from having a lot of crispy edge-to-volume ratio.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Pros and Cons of Thermapen?

I'd like to see:

1. A feature whereby the very tip is insulated/decoupled so that hitting a bone or the bottom of a pan doesn't throw off the reading.

2. A clipped version that can be left in a pan (stove or oven) with both a LOUD alarm and a Bluetooth link to a mobile device.

3. Switchable to whole-number mode, so you don't see the flickering 1/10s.

4. Rubberized body.

5. Backlight.

6. Accidental-dunk-proof (100% sealed)

2 days ago
kaleokahu in Cookware

Le Creuset always scorches tomato sauce

Yeah, if stirring constantly floats anyone's boat, great.

There're several "auto-stirrers" on the market, virtually none of which are worth the powder with which to blow them up. See, http://www.dudeiwantthat.com/househol... http://www.uutensil.com/products/stir... http://www.squidoo.com/automatic-pot-... http://www.ebay.com/sch/sis.html?_nkw...

There's even an auto-stirrer for INDUCTION!!! http://thatsflawesome.com/2012/10/18/... Sorta like an IUD for your lawn tractor, but someone will buy it...

If I was sentenced to stovetop cooking in LC ovens, I might use my prison candy money to buy one of these: http://www.ebay.it/itm/Botta-paiolo-e...

2 days ago
kaleokahu in Cookware

Oysters on the half shell on Whidbey Island?

Hi, babbuino:

Tobey's in Coupeville does shooters. The oysters served on Whidbey are usually from Samish Bay, further north (Blau or Taylor).

Aloha,
Kaleo

2 days ago
kaleokahu in Greater Seattle

Which Le Creuset to keep vs exchange?

Hi, Shkra11:

I don't know where you are in your thinking on this right now, but I would:

--Return ALL the skillets and the grill pan;
--Replace your Lodge;
--Get the LC 5.5Q round oven;
--Consider swapping the 7Q for the 9Q; and
--If you have money left over, get a couple different-sized gratins, or a larger gratin and the pate terrine.

Aloha,
Kaleo

2 days ago
kaleokahu in Cookware
1

Help me build a great cookware set!

Hi, randallhank:

Cladding is going to blunt responsiveness to some degree no matter what. A 0.2mm lining sitting atop 2.3mm of copper (e.g., Falk and Mauviel) isn't bad, but you put nearly half a mm on either side of a 1mm-thick layer of copper (e.g., All-Clad), and the story changes.

"[For cooking liquids] I don't know what advantage there would be to a thicker layer of copper, assuming the base of the pan was more or less the size of the burner."

Pick your liquid. For stocks, a thick copper stockpot provides an even base for sweating mirrepoix or browning meat and bones, and makes for more, more complex and involved convection currents at a low simmer. For thicker liquids, it makes avoiding scorches easier and convection currents don't shut down quite as fast as they would if you were delivering heat only from the bottom (picture that magic moment when your smoothie breaks loose in the blender).

I think you *would* SEE a difference--liquids tend to show bubbling emanating from the walls. But you are largely correct that you will not notice a betterment simply boiling water; the main convection currents are all you need. OTOH, you might experience a betterment if you were blanching larger batches of vegetables, or needing to bring back a boil or simmer.

I also think pans *frequently* exceed the size of the burner, so your assumption may be a little off.

I've said many times here that IMO thick copper stockpots aren't the best first use of $$$ for copperware--the margin of improvement over other constructions is smaller than it would be for most other shapes. Sautes, on the other hand...

Aloha,
Kaleo

Jul 29, 2014
kaleokahu in Cookware

Funky Seattle Institutions?

Hi, GY:

...although they excelled at making sure there was a pool of water on every plate from the steam table. Ah, the memories of 3-day-old browned shredded lettuce all awash...

Aloha,
Kaleo

Jul 29, 2014
kaleokahu in Greater Seattle

Attention Chefs: Can we all agree that bacon is over?

Hi. thegrindre: "[Bacon's] place is not on beef burgers..."

I'm sure you speak for at least a half dozen people all across North America. ;)

Aloha,
Kaleo

Jul 28, 2014
kaleokahu in General Topics
9

Funky Seattle Institutions?

Oops, I meant Bezos.

Jul 28, 2014
kaleokahu in Greater Seattle

Funky Seattle Institutions?

Ok. Hit the Hurricane before it's dozed by Paul Allen. And The Wedgewood Broiler...

Jul 28, 2014
kaleokahu in Greater Seattle

New All-Clad Handles... About Time.

Hi, mikie: "Has A-C decided there best bet is to move upscale and leave the midrange cookware battles to the other guys?"

IMO A-C's been stuck in an untenable position. Like Le Creuset's, A-C's wares have, in modern times, always been midrange, yet they've branded and priced themselves as upscale. With the proliferation of good midrange clad made globally, it's been harder and harder for them to compete on branding (or in LC's case, colors) alone. Patriotic brand loyalty only goes so far when the choice is between $399 and $179.

I'd be really interested to learn the business terms of the "exclusives" W-S strikes with the pan companies. Perhaps ultimately we'll see an evolution more towards what Alessi has done with its lines and designer/MOMA aesthetics.

Aloha,
Kaleo

Jul 28, 2014
kaleokahu in Cookware
1

Finally, a realistic review of a restaurant by a real person.

At least she's classy--the laptop-cum-placemat was a great touch.

Jul 28, 2014
kaleokahu in Food Media & News
1

New All-Clad Handles... About Time.

Hi, Mikie:

I believe it's the same metal sandwich, with the decorative/deceptive exterior band omitted. I didn't mean to suggest they are identical in every non-functional respect.

How do I do it? Years of professional writing practice, I guess.

When will the Escoffier and Carême lines be coming from A-C?

Aloha,
Kaleo

Jul 28, 2014
kaleokahu in Cookware

Help me build a great cookware set!

Hi, poochiechow:

Yes, copper tarnishes, both over time and in use. If you must have mirror finish, unless you live where there's a lot of air pollution or heavy marine air, a good polish will usually last 4-6 months. Heavily-used pans will start to discolor right away, and will go 3-4 uses before going dark.

If you are content with a brushed-look finish, Bar Keeper's Friend allows you to keep a nice clean "matte" type look 24/7/365--you just hit the exterior lightly after every use.

Many copperheads here learn to love the patina, and dispense with polishing altogether. Tarnish doesn't affect performance.

Personally, I mirror polish about 2x/year, usually for holiday gatherings and larger parties.

How has copper improved my cooking? Well, its responsiveness is one big factor--it's very easy and fast to adjust temperature, making under- and overshooting less likely. Another big thing for me is evenness that allows entire saute-full's of larger pieces to cook evenly and liquid-y preps to get nearly equal heat from the walls as well as the floor of the pan. I confess also that, with the best copperware, I have nowhere to hide--I can't blame it on the pan, so I pay a lot more attention.

With which piece to start? I say saute, but a case can be made for a saucier (they're very trendy now, with a huge % of cookbooks featuring at least one copper splayed pan). But if you're not especially into sauces, I recommend a saute or rondeau first.

Does something like a saute matter? Yes. The dirty secret of clad is that there's rarely much copper in it, sometimes *very* little. Even the very best clad, e.g., Demeyere, only uses 2mm of the stuff (some, like A-C, compensate by putting flanking layers of aluminum astride the copper). If there's not enough thickness of highly conductive material, the saute's floor will be unevenly heated on all but exceptional hobs.
Good quality copper sautes usually have 2.5mm or more of copper, and so are very even. That added thickness also has the benefit of *holding* quite a lot of heat, too, so that there's enough stored heat *and* quick responsiveness.

Note: In sautes at least, you can get very similar performance by choosing a very thick (i.e., >5mm) aluminum disk base for substantially less money. You would lose some responsiveness, but that is less important with a saute than a saucepan.

Aloha,
Kaleo

Jul 28, 2014
kaleokahu in Cookware

Le Creuset always scorches tomato sauce

Jul 28, 2014
kaleokahu in Cookware

New Cookbook: Pickles, Pigs and Whiskey

Hi, Candy:

Coincidentally, I leafed through this book today at a store, and was very impressed with the preps, presentation, photos, pretty much everything.

I urge others not to think the title is indicative that the author is a backyard BBQ jockey or that the preps are not serious culinary work. Neither could be further from the truth.

The un-stuffiness from a chef as skilled as Currence is really great.

Keep posting as you work through the book, OK?

Aloha,
Kaleo

Jul 27, 2014
kaleokahu in Home Cooking

Funky Seattle Institutions?

Hi, cooldudes:

The OP and Jonathan were writing >13 years ago.

Aloha,
Kaleo

Jul 27, 2014
kaleokahu in Greater Seattle

Help me build a great cookware set!

Hi, poochiechow:

Unless you must use a DWer, copperware needn't be high maintenance at all. Only if you polish frequently is it a PITA.

Copper has improved my cooking, and if you buy vintage, it actually costs far less than new A-C.

You're in a special situation right now with populating a bridal registry, so asking guests to spend the long green on new Falk or Mauviel may be asking a lot. OTOH, there is a good argument for not buying more than once if you're serious about improving and you think you'll ultimately want copper.

You can always get one piece and see if you agree and it agrees with you. It really never loses its value, so you can always resell.

Aloha,
Kaleo

Jul 27, 2014
kaleokahu in Cookware