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Recipe for sweet roasted cashews?

Thank you very much to both. Those recipes are perfect. Off to cook a batch (or three :) ) Might experiment and try and substitute the sugar for honey or agave syrup and see what results I get.

Nov 08, 2014
iliria in Home Cooking

Recipe for sweet roasted cashews?

Just come back from holidays in New York and whilst we were there we used to buy from street vendors roasted cashew and other nuts in small paper bags. The cashews were covered in a sweet crisp coating which was sweet and slightly pink in colour. Me and my grilfriend really liked them. Would anyone happen to have a recipe of this kind please? I would very much like to give it a try here at home.

Nov 07, 2014
iliria in Home Cooking

Any opinions on Kenwood FPM800 food processor?

I've been thinking for a while of buying a food processor and have seen some good deals on the Kenwood Multipro Sense FPM 800 model (5 yr guarantee as well as free toaster and kettle). Anyone knows if this is a decent model? Any receommendations?

Oct 06, 2014
iliria in Cookware

What do you put down the garbage disposal?

7 years and this thread has been going strong. I find it quite comical.

I can't believe that people still use garbage disposals. What is wrong with disposing of food in a bin? Judging by some of the replies that some poeple have put in here regarding what not to throw in it I think not using one is the best bet.

To the OP: I do hope that by now you have found the courage to tell your mother in law where to go.

Oct 06, 2014
iliria in Cookware

Kenwood or KitchenAid food processor?

It seems like each of the two above has its own problems.

Is there a processor which is best or am I better off going for the Lenwood one which comes with 5 years warranty?

Jul 16, 2014
iliria in Cookware

Kenwood or KitchenAid food processor?

Am I looking at the wrong brands? Are Cuisinart food processors held at high regard?

Jul 15, 2014
iliria in Cookware

Kenwood or KitchenAid food processor?

I have been looking for a while to get a food processor and am torn between Kenwood FP929 and KitchenAid 5KFP1325. Both have a 3 litre capacity. The Kenwood has a 1000W motor whereas the KitchenAid has a 300W motor. The KitchenAid seems to have more features (amongst which the thickness adjusting lever when slicing).

When it comes to price the KitchenAid is almost double the rice of the Kenwood.

What are your opinons regarding which one is better?

Jul 14, 2014
iliria in Cookware

Hand Hammered Wok from E-Wok Review

Has e-woks closed? It seems like the link to their website does not work anymore for some reason.

Apr 25, 2014
iliria in Cookware

Can you recommend a mandolice slicer please?

I live in UK and am actually planning to have a trip at the local China Town in Manchester so I will keep my eyes peeled for one of these. Hopefully it will be a bit cheaper.

One thing I am confused though. Is the Benriner a generic brand? One that many companies make (a bit like Laguiole knives)? I have seen so many versions of packaging on the internet.

Jan 13, 2014
iliria in Cookware

Can you recommend a mandolice slicer please?

I have heard quite good feedback from a lot of owners too. The large one tends to be not as good with tomatoes apparently (compared to the small one). But then again I dont intend to cut tomatoes with it. I do agree that it is a shame that the price is so high. I have searched all over the internet but it seems that everyone is aware of its popularity and keeps the prices high. Another bit of advice I have been given is to replace the guard with a Borner one. Apparently the latter can be gripped better.

Jan 13, 2014
iliria in Cookware

Can you recommend a mandolice slicer please?

I have taken to chinese cookery and have found myself in need fo a mandoline slicer. I need something that is relatively inexpensive has adjustable settings and can do julienne cuts. Oh, and that is easy to adjust and clean as well.

I have doen some research and it seems like the Benriner japanese hand held mandoline slicer seems to be one of the best. Is this the case? If not can you recommend something else please?

Jan 11, 2014
iliria in Cookware

Hand Hammered Wok from E-Wok Review

You're welcome. I use a gas stove and the wok rests fine on it without the need for a wok ring. There is some small degree of wobbliness however i dont deep fry so that is not a problem.

I used both methods of seasoning (oven and stove). I bought "Stirfrying to the sky's edge" book in which Grace Young provides quite a thorough explanation on how to season the wok. First I seasoned in the oven for an hour (3x20min intervals) and then I stirfried some ginger on the stove. This provided a good initial seasoning.

The wok heats up really fast and perfectly (at 13500 BTU). I cooked some sprouting broccoli with chinese bacon and chicken and then some egg fried rice. It's the first time that I have managed to cook a decent egg fried rice. And most importantly nothing stuck to the pan.

Jan 04, 2014
iliria in Cookware

Hand Hammered Wok from E-Wok Review

Here's before:

Jan 04, 2014
iliria in Cookware

Hand Hammered Wok from E-Wok Review

Here are some pics of the wok before and during being seasoned.

Edit: For some reason it only lets me upload one photo.

Jan 04, 2014
iliria in Cookware

Hand Hammered Wok from E-Wok Review

I ordered my roud bottom wok (with two loop handles) from them and it arrived within 2 weeks (which is quite fast considering that it was over Christmas period). I am really happy with the quality of craftmanship and how nice the wok looks. Does anyone have any instructions/advice how to season the wok please? I have heard that there are two options: on the stove and in the oven? Also once you have cooked with the wok I assume that you wash it with sponge and washing up liquid and then season it again? Or do you just coat the inside and outside with a layer of oil?

Dec 28, 2013
iliria in Cookware

Hand Hammered Wok from E-Wok Review

May I ask, is e-wok's shipping time still a long one?

Nov 30, 2013
iliria in Cookware

Advice regarding Paella utensils and ingredients

I'll be cooking on a gas hob. Currently we have a normal 4 hob cooker in the house but are planning to buy a range cooker in a year or two.

Feb 03, 2013
iliria in Home Cooking

Advice regarding Paella utensils and ingredients

I'm assuming that Paellero is a good and faster alternative?

Feb 03, 2013
iliria in Home Cooking

Advice regarding Paella utensils and ingredients

Thank you very much for the link. Some very useful info there.

I will be cooking on a gas hob and am looking to buy a pan that makes enough paella for 6-8 people.

Feb 03, 2013
iliria in Home Cooking

Must I trade my cast iron wok for carbon steel?

I bought a second hand LeCreuset cast iron wok a while back (mainly due to the large hype on the net) and tried it but did not like it at all. The food never came out the same as when using a "normal" wok. So, I sold it recently (and funny enough ended up with a profit). At the moment I am using an All Clad chef's pan for stir fries. The AC is better than cast iron but still not as good as a carbon steel wok.

Feb 02, 2013
iliria in Cookware

Advice regarding Paella utensils and ingredients

I am looking to start making paella at home and having never made any before I thought to ask for advice just so that I avoid buying stuff that I dont need simply fueled by hype.

I am looking to buy an enameled paella pan made by Garcima. Are they good or is stainless steel better? Does anyone know if this is as reputable a company as the vendor makes it to be?

Can I make the paella mix myself at home or is it easier to buy it ready made?

Do I need to use the Bomba rice or are the other paella rices just as good?

Should I buy the saffron her in UK or is buying in Spain ( I have some relatives there) cheaper?

Do I need to buy or know anything else before I start?

Any advice would be very much appreciated.

Jan 26, 2013
iliria in Home Cooking

Olive wood chopping board advice?

Having taken in consideration the advice given in the link by the Boardsmith I was wondering if this board is real beech or not? Anyone able to tell?

http://www.denby.co.uk/invt/219011268/

Nov 19, 2012
iliria in Cookware

Olive wood chopping board advice?

Walnut is my second preferred type of wood in respect to the beauty of its colour/grain pattern. However it is quite hard to find unless you go to specialized board makers.

Nov 18, 2012
iliria in Cookware

Olive wood chopping board advice?

Wow, that is a very large piece of wood indeed. And really beautiful too. I have a large butcher's block which is really nice (see link below) however it is a nightmare from the mobility perspective.

http://www.amazon.co.uk/Michigan-Mapl...

Nov 18, 2012
iliria in Cookware

Olive wood chopping board advice?

Thank you very much for that link. I have just found an end grain maple board which is made by Michigan Maple Co so I might go for that one instead and just buy an olive wood board simply for cutting and serving roast beef and other cooked meats.

http://www.amazon.co.uk/Michigan-Mapl...

Nov 18, 2012
iliria in Cookware

Olive wood chopping board advice?

Oh no, nothing like that. I just enjoy cooking at home and just do the usual chopping and prepping for a family of 5. Whilst not being a knife geek I do have a couple of knives which are thin-edged (a Hattori chinese cleaver and a JCK Gekko santoku).

The Hattori is at the bottom of this page http://www.japanesechefsknife.com/JCK...

Nov 18, 2012
iliria in Cookware

Olive wood chopping board advice?

I have been lusting after one of those Boardsmith boards for quite a while. Unfortunately because he is based in US and I live in UK it is impossible for me to own one.

The boards that I have been looking at are these:
http://www.naturallymed.com/med-range...

The main features that have attracted me are:

1. The thinness-I like to have daily boards that are about 1 inch thick.
2. Being one piece-One whole piece of wood, no glue, end grain etc.
3. Wood's resistance to water.
4. The grain pattern (this is just visually pleasing but I can live without if needs be).

Nov 18, 2012
iliria in Cookware

Olive wood chopping board advice?

My apologies, I wasn't very clear. By lesser quality I meant boards that after having been hand washed a few times started to fall apart. The glue simply didn't manage to hold them together. Some of these boards were bamboo and some were other types of wood. I don't think the type of wood was the contributing factor though.

The reason why I am interested in olive wood is because I have heard that it is quite sturdy, resistant to water and you can get boards that are made of just one piece of wood and don't involve using glues. I do have a top quality end grain maple board however due to its size it is not convenient to be used as a daily board. Plus I need other boards for meat etc.

Nov 17, 2012
iliria in Cookware

Olive wood chopping board advice?

Having tried several bamboo and lesser quality woods with no success in the past I am thinking of getting some olive wood chopping boards for everyday use at home. These are one whole slice of wood which has been smoothed and varnished rather than bits of wood glued together. I love the pattern and colour of olive wood however my main aim is to buy chopping boards which are resistant and will endure being scrubbed with a sponge and washing up liquid and then rinsed and rested upright in order to dry. Is olive one such type of wood?

Nov 16, 2012
iliria in Cookware

Any feedback on Graef slicers?

I am in the market for an electric slicer and the Graef Tendenza T10 looks very nice. The company seems to have good reputation although that is based on very few feedback topics I have managed to find on the web. Anyone have used Graef slicer before? Any feedback on what their performance?

Oct 30, 2012
iliria in Cookware