wekick's Profile

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What do you serve for drinks at dinner parties?

It depends on who will be there but we have Cokes, 7 up, tonic water and seltzer to be used straight or as a mixer. We have iced tea and simple syrup for those who want it sweet. I sometimes have a special nonalcoholic drink or tea made by the pitcher, something like strawberry mint lemonade or blueberry tea. We usually have juice and milk for kids. Always make a pitcher of some sort of alcoholic drink, like sangria or margaritas. I mix the base for sangria a week ahead. Our bar is pretty well stocked so we can mix other things as well. We have wine and depending on the group have wine paired with what we are having for dinner.

about 17 hours ago
wekick in Not About Food
1

What do you serve for drinks at dinner parties?

They degrade over time especially aspartame.

about 17 hours ago
wekick in Not About Food

What do you serve for drinks at dinner parties?

You would not invite them again, over a soda, but you allow alcohol that can damage your brain and liver? You only allow the toxins of your choice. What do you view as toxins in soda? Do you allow carbonated fruit juice?
I don't personally drink much soda because of the sugar and don't think most artificial sweeteners are good for you but I would not force that on my guests. They are adults and can pick their own poisons.

Capital "Connoisseurian" dual fuel range

Bluefuego, If you haven't bought yet, Wolf DF has issues with the blue enamel chipping. There is quite a bit written about it on the Gardenweb appliance forum. Mine is chipped down to the base metal. Even though this is a known issue, they will not stand behind it. My oven is unusable at 4.5 years.

about 18 hours ago
wekick in Cookware

When the vibe of the place just doesn't feel right. .

If the vibe is wrong and you get that feeling when you walk in, we have learned the hard way ---run, the food is never good either. Of course sometimes we are out in the sticks and don't have a choice.

1 day ago
wekick in Not About Food

Capital "Connoisseurian" dual fuel range

I was interested in the CC but in reading the manual, I have the following concerns. This might be why it is taking so long to bake.

This is repeated several times in the manual.
"IMPORTANT:
If the oven door is left open for a period of time while cooking or the temperature setting is increased by 150° or more, the oven will go into a rapid recovery mode. This is the same heating as PRE HEAT and uses intense heat from the BROIL, BAKE, and CONVECTION Elements as well as the Convection Fan to heat the oven quickly. This may cause foods to burn."

"Open the oven door only when required! Opening the door allows heat to escape and requires the oven to recover which
can affect cooking. Check food by using the oven light and viewing through the door glass whenever possible"
______
I used to have a wall oven and range oven, a different brand, that worked that way. The other side of the coin is that the temperature of the oven has to go down by 150F to make the preheat come on. My first clue was that baked potatoes took too long to bake. The problem was that if you opened the oven door frequently when baking cookies or batches of appetizers or you put something in the oven that was cold, the preheat could not come on to make up for the loss of heat like a regular oven. It has to be down by 150F. A regular oven puts the preheat back on when it drops 25F. The temperature in the oven would drift down and the element would oscillate on and off and heat just enough to keep the preheat from coming on and returning the oven to the right temperature. It might only be 250F if set on 350F. To get the preheat to come back on, you had to open the door and cool it by. 150F degrees. It was the same thing if you turned the oven up. It would take a long time(45-60 min) to come up because the preheat would not come on. I suppose if you cook something without opening the door and the oven is well preheated, hopefully this would not be a problem. You might try preheating to 50-75 degrees hotter than you want to start and then set it back. It might be that it would work better with straight convection. My oven also baked very unevenly. Luckily the manufacturer bought mine back as it could never be fixed it was just the way it was.

1 day ago
wekick in Cookware

Gluten free tea party ideas

These little cakes by Dorie Greenspan are a favorite
http://doriegreenspan.com/2012/03/im-...

Jan 20, 2015
wekick in Home Cooking

Cleaning a new Wolf Range :-(

Shortly after this post I cleaned the oven and the blue enamel is completely off down to the substrate on the floor of the oven. This has happened to most people who have had the wall oven on Gardenweb. Wolf wants me to pay to have liner (which they would supply) replaced with labor starting at $800 with no limit to what they will charge and the part will only be guaranteed a year. Nope, not reinvesting in a known Wolf issue. I looked back at paper work and the oven was about 4.5 years old when it was discovered. There are others with DF with this issue.

Jan 17, 2015
wekick in Cookware

Best pot/pan (or cleaning technique) for low & slow scrambled eggs?

There is a difference in nonstick. I have a Tramontina pan that I have had for probably 10 years that is still nonstick with very heavy use by a lot of people. I bought a Fissler pan that immediately chipped and is not nonstick after 6 weeks.

Jan 14, 2015
wekick in Cookware

Duel-Fuel 30" recommendations

I used a Frigidaire pro all electric range last year for a week and I did like the way the oven baked. I would imagine it would be similar. The only problem was that the oven was too wide for the rack and the rack fell with food on it. My guess is that the oven was stacked when it wasn't supposed to be and it warped.
I would look at the burners and see if you had a preference for one or the other. You can easily compare the upper BTU rating but you might want to check the lower end for simmer. I would send an email to find out.

As far as the oven, the Bosch has a pure convection mode which is helpful when the oven is full. The Bosch also seems to have a better range in temperature, with the lowest temp being 100F if I am reading correctly. I would read the specs and the use and care manual and make notes about the features of the ovens.

You might want to also look at things like the placement of lights(I had one oven that the lights were so low, you could not see what is in the oven and they glared), the size of the racks for usable space rather than the size of the oven and pull the knobs and look at how they are made.

Jan 12, 2015
wekick in Cookware
1

Danger using beef neck bones for stock?

Does it worry anyone to use neck bones for stock? They have spinal cord tissue and even though it is extremely rare, I worry about Creutzfeldt–Jakob disease.

Jan 11, 2015
wekick in General Topics

Miele or Wolf single wall oven?

Duplicate

Jan 11, 2015
wekick in Cookware

Miele or Wolf single wall oven?

Wolf still has ongoing issues with blue enamel chipping off all of their wall ovens and DF range. They bake great but some have gone through 3 ovens. They are coming out with a new model at some point that will have a removable bottom so will be cheaper to fix. I have an Electrolux that did have problems also with the blue enamel but recent ones have not. They recently redesigned their oven so that it has dual fans, racks that can be left in during self clean and one rack that is off set downward to make better use of the space in the oven. The Kenmore Elite is also made by Electrolux and one poster on Gardenweb said his parents bought one and he checked it out and it bakes very evenly. I would buy an Electrolux again and it bakes as well as the Wolf oven I have in the range. Whatever you buy read the use and care manual before you buy. Gardenweb appliance forum has lots of information.

Jan 11, 2015
wekick in Cookware

Dubuque Iowa

That should be "pretty good".

Jan 09, 2015
wekick in Great Plains

Mr. Crite's BBQ, Athens, Alabama

If you go, I would go the days they are actually cooking. We went on a day that we got microwaved ribs. They were lacking.

Jan 08, 2015
wekick in Central South

Dubuque Iowa

We had pretty dinners at L. May and Caroline's

Jan 08, 2015
wekick in Great Plains

North American destination city for culinary vacation with young kids?

I can never get enough of Lafayette and surrounds and the food and music. The only problem with planning a trip is that it is harder to find stuff to do on Monday-Tuesday. We could easily fill a week. I love NO too though so if you could not fill a week in Lafayette, make a side trip to NO. :-)) I think it usually works the other way though.
If I had kids, I would definitely see the alligators.

Jan 06, 2015
wekick in General Topics

Wolf vs Thermador 36"??

I have Wolf DF and the oven is great but the blue enamel chipped down to the bare metal at 4.5 years. There was no fixed price to have it fixed but just that it starts at $800. Only a one year warranty on the new liner. With the ongoing issues with Wolf blue porcelain we decided to pass. It is only usable with a covered dish and no convection to keep the glass shards out of the food. Luckily I have a wall oven. The all gas does not have this issue because it does not have the blue enamel. The newest model wall oven has a replaceable bottom that will make it cheaper to fix but no fix for the DF ranges.

Jan 02, 2015
wekick in Cookware

Gluten-free sub for flour as soup/stew thickener?

I asked this very question about a year ago and people have some strong opinions about this.
http://chowhound.chow.com/topics/9656...

At the risk of being chastised I will say I ended up not using a thickener but I did miss the taste of the browned flour in the onions. I might try potato flour and see how that is. There are as you can see many options. We used Udi bread but since we were cooking for a very large group, we cut up and quickly toasted the croutons and then sprinkled liberally with cheese and browned them. The cheese croutons were added over the soup in a bowl so didn't soak for long. It worked well for serving 40-50 people. Eliminated the need for that many crocks and baking times. You could also use a single piece of bread with the cheese, but then people have to cut it. Softened bread might not be so bad.

Jan 01, 2015
wekick in Special Diets

Measuring practical heat conductivity - Cast iron, aluminum, copper

Even the most expensive stoves have burners with specific heat patterns. It is the choice of cookware that expands the capability of any burner.

Jan 01, 2015
wekick in Cookware

More cookware than kitchen

I put up a peg board at the top of the steps to my basement that holds a lot. I had one many years ago in my kitchen in an apartment.

Dec 31, 2014
wekick in Cookware

Has anyone used Baumalu copper pans?

I have seen a whole hodgepodge of "copper"ware on one shelf at Marshall's. Flashed stainless AC and some other brands,1and 2 mm Baumalu, Mauviel and some other brand with fancy knobs that I can't think of the name now. No rhyme nor reason to the price either.

Dec 23, 2014
wekick in Cookware

Has anyone used Baumalu copper pans?

I saw those too. They were also small sized. You definitely have to hunt the 2mm ones. The ones I have seen in TJ X store have been mostly 2mm with a few thin ones thrown in. I bought several 2mm ones a few years ago and they have been great. Haven't worn the tin through yet but I am careful with them. I did not buy any big skillets because they didn't have any, but that might be where something thicker would be more important. Mine were dirt cheap. Most were $20-35, some with lids. The most expensive was a 6 qt sauce pan with a lid for $60. There were some this year too but the prices had doubled and all were smaller pieces.

Dec 23, 2014
wekick in Cookware

Help with identifying a pan, please

I bought a similar pan from a thrift store and made au gratin potatoes in it and the lining came off in flakes. I think it was lined in chrome. It was not marked with any manufacturer. Revere experimented with chrome lining and it came off when salt and potatoes were cooked in it. You might want to test it before using it.

Dec 18, 2014
wekick in Cookware

Should I bring a whole fish to a dinner party?

The point of my post was ask the hostess/host rather than everyone else.
What we all think is really irrelevant. There are people who argue both sides of the issue. I personally would not want a strong fish smell along with the other food but others might think it is great. You and I would be the ones that would not appreciate the mackerel at least in that setting.

Dec 13, 2014
wekick in General Topics

Should I bring a whole fish to a dinner party?

You have to know your audience and especially be sensitive to the wishes of your hostess. If you really want to bring it, I would mention it to the hostess but if not met with genuine enthusiasm, I would bring something else. A strong smell that overpowers the other food might be enough to bring something else. You could view it as "not casting your pearls before swine" if you wanted too. We had someone bring a beautiful plate of Ahi tuna last year cooked rare to my party which I loved, but most of the people would not eat.

Dec 12, 2014
wekick in General Topics

Gluten Free Diet - Legitimate Concern or Marketing Fad

Here is an excellent rebuttal to this article by Dr William Davis, cardiologist who advocates for a grain free diet. His points are also true for GF diet.
http://www.wheatbellyblog.com/2014/12...

Dec 09, 2014
wekick in General Topics

Gluten Free Diet - Legitimate Concern or Marketing Fad

Do you think this article supports name calling?

The article does make some good points about a GF diet but has nothing to do with whether or not a person will ultimately have the benefits outweigh the risks. I also agree with it in that there has been very limited research so it is hard to draw conclusions one way or the other. There is also that pesky issue of what exactly defines gluten sensitivity. Many people say they are GF when they mean wheat free and we have no idea what long term exposure might mean in relation to many chronic diseases.
Fortunately each person can pay attention to their own body and how it reacts to gluten or any other food and make their own decision about what they put in their body. It's not really anybody else's business.

Gift Basket - Omaha

I would call Le Petite Paris and see if they do. It would be worth a try.

Dec 06, 2014
wekick in Great Plains

Looking for dried fruit compote recipes...

Thanks for posting this. I am going to use it for our Christmas brunch.

Dec 06, 2014
wekick in Home Cooking