law_doc89's Profile

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Cast Iron Grills Rusting After Ever Use?

Easier: put in oven on clean cycle, then season it.

18 minutes ago
law_doc89 in Cookware

Radioactive Japanese knives

Too much time on your hands.

about 11 hours ago
law_doc89 in Cookware

Stemless VS Stem and Crystal VS Glass

Whatever you choose, make sure you are content with breaking it. There is nothing sadder than seeing people who are afraid ever to use stems because the cost makes them fear breakage, Some crystal is quite thin and light, some heavy but it is important that you enjoy looking at it and holding it. If you don't then you are wasting money and should buy glass.

Crystal makes much more sense for cognac where a thin crystal allows better warming from your hand, stems are for avoiding hand heat. In the end it is mostly a matter of aesthetics.

about 12 hours ago
law_doc89 in Cookware
1

New stainless line from Le Creuset - looks just like their cast iron!

I know how to cook with any utensils and don't blame my tools.

about 12 hours ago
law_doc89 in Cookware

New stainless line from Le Creuset - looks just like their cast iron!

I recommend you see the movie "Jean la Florette."

about 12 hours ago
law_doc89 in Cookware

New stainless line from Le Creuset - looks just like their cast iron!

Because of what I read around here. you can have expensive tools and still not be able to do anything right, All of this gets off the point for the OP, which is still getting what you like is fine, But don't confuse tools with technique. People spend thousands, then condemn the stuff they bought, not knowing how to use it etc. These LC have style, and I can see where some will enjoy having them as decoration, I doubt there is much about them to differentiate from many other SS pots and pans.

about 12 hours ago
law_doc89 in Cookware

New stainless line from Le Creuset - looks just like their cast iron!

No contradiction at all. Buy what you like, but don't think it will make you any better of a cook than you are!

And, how is that insulting?

Sets can always makes "sense", but sets mean that one may have one style of cookware that leaves no versatility.

about 24 hours ago
law_doc89 in Cookware

What is swai fish?

Does it scream if you cook it live?

1 day ago
law_doc89 in General Topics

New stainless line from Le Creuset - looks just like their cast iron!

Are you sure that is 1954?

1 day ago
law_doc89 in Cookware

New stainless line from Le Creuset - looks just like their cast iron!

Got it, short attention span not "dumb."

Buy what you like, what is fun, what gives pleasure.

Expensive stuff is no substitute for skill, nor knowledge, nor is following "recipes."

If you know how to cook, you will be able to adapt to anything. You, also, will appreciate good quality If you are illiterate, you will not be able to read this.

1 day ago
law_doc89 in Cookware

New stainless line from Le Creuset - looks just like their cast iron!

it can't

1 day ago
law_doc89 in Cookware

New stainless line from Le Creuset - looks just like their cast iron!

Have not seen this stuff yet. A good pot is one with no holes. After that, buy what you like. LC is fun. Genuinely dumb people will buy whole matched sets, then blame the cookware for their lack of true cooking knowledge.

This stuff is very pleasing to they eye, and if you like it, buy it. High end cook ware will not make you a cook, but the point is to have fun.

Ignore those who can tell you all about thermodynamics and metallurgy but don't know how to adapt to utensils at hand.

Great looking stuff!

1 day ago
law_doc89 in Cookware

LEG OF LAMB - Home Cooking Dish of the Month for April 2014

4.5 lb boneless leg. Olive oil, thyme, rosemary, mint, salt, pepper. Garlic clove inserted in multiple crevices. Sealed in sous vide bag for several hours, then 24 hours in SV bath at 133 degrees F. Let sit in bag for several hours, then finished by quick stove top sear, 1o min in 325F oven, 1 minute under broiler each side, 10 minutes resting. Wonderful. Uniformly pink from edge to edge, tender, flavorful.

1 day ago
law_doc89 in Home Cooking

Cast Iron Grills Rusting After Ever Use?

Did you put it in the dishwasher?

Apr 20, 2014
law_doc89 in Cookware

duck press

And don't forget the lobster press:

http://elitechoice.org/2011/02/13/400...

Apr 17, 2014
law_doc89 in Cookware

Help with reheating rice - no microwave

You are correct, not stupid, but the epitome of stupid. I am glad to see you quote, w/o attribution the Wikipedia article. B. cereus and its toxin should not be confused. You can kill the bacterium, but not destroy the toxin. So we get back to the essential question that someone who spends thousands of dollars on over priced equipment want to preserve 10 cents of rice? So, do a search, since you want to see the data; you will find it!

Start here:

Bacillus cereus
Bacillus cereus may be the single most common cause of foodborne illnesses worldwide, but is rarely diagnosed in the clinical setting or reported to health agencies because symptoms tend to be short-lived and self-limited. Starchy foods, such as rice (particularly fried rice), cereals, pastas, and pastries are common sources of B. cereus. Vegetables, sauces, soups, meats, and dairy products are also reported as food sources. B. cereus may persist in food from agricultural fields all the way to the grocery store, secondary to its ability to form spores. Both spores and vegetative cells may be found in foods. Cooking easily destroys vegetative cells, but spores survive, and may germinate when food is cooled to room temperature. Enterotoxins are subsequently elaborated, and reheating fails to destroy these toxins. Victims often complain of transient abdominal discomfort, accompanied by 1-2 episodes of vomiting or diarrhea within 1-24 hours after exposure, and often do not seek medical attention. Distinct toxins are responsible for two forms of gastrointestinal disease. Some serotypes of B. cereus produce a mild emetic illness mediated by a dodecadepsipeptide gastric irritant called cereulide, while other serotypes produce a mild diarrheal illness mediated by Hemolysin BL, which punches pores or channels into intestinal cell membranes and disrupts tight junctions. Vomiting and diarrhea rarely occur together with B. cereus. Rehydration and bowel rest are sufficient, and further treatment is rarely needed, given the short duration of symptoms. Young children may experience mild dehydration requiring intravenous fluids, especially if oral intake is poor.

http://www.calpoison.org/hcp/2010/cal...

One thing to promote overpriced equipment, or poor quality food, another to promote health risks.

Apr 15, 2014
law_doc89 in Home Cooking

Help with reheating rice - no microwave

I suggest you read the links. Youdo not need “left over” rice to make fried rice. Keeping a dime’s worth f rice is genuinely stupid. Ask an ER doc about food poisoning. Keeping old rice and cutting poultry on wood are the two leading cause of stupid.

http://www.8asians.com/2009/01/07/fried-rice/

Note that you must get higher than 43 degrees C to destroy the toxin, or higher. so the problems is that the stored rice breeds bacteria that cause toxin.

Following cook books and buying expensive equipment is no substitute for knowing basic techniques, and spending small fortune on fancy equipment is a waste of money if you don't know basic health techniques.

http://www.thedailybeast.com/articles...

Never forget that luck is a lousy strategy.

Check out the very high temps needed to denature the toxins.
People spend thousands on cookware and stoves they don't need, then expose themselves to real risks to save pennies.

There is no safe storage for rice because refrigeration doesn't destroy the bacteria, and the cooking temps aren't high enough to destroy the toxin.

Apr 15, 2014
law_doc89 in Home Cooking

Help with reheating rice - no microwave

It is often a cause of food poisoning. Oh, well.

I see people with super expensive Viking stoves, and copper pots, who know zero about cooking. Reheating 10 cents worth of rice is the epitome of stupid, along with carving chicken on a wooden cutting board Guess what, it will eventually get you to the emergency room. Be grateful that the odds haven;t caught up with you yet.

http://voices.yahoo.com/the-risks-eat...

Apr 15, 2014
law_doc89 in Home Cooking

Help with reheating rice - no microwave

Rice is cheap. Measure more carefully, but always throw out the left overs:

http://www.ncbi.nlm.nih.gov/pmc/artic...

Apr 15, 2014
law_doc89 in Home Cooking

Single Men Who Cook

Nope. He was being teased by some colleagues about his own penchant for cigars and the obvious double entendre. His joke is mordant as of course it isn't just a cigar.

Ah, but what he said about defensive people...

Apr 09, 2014
law_doc89 in Not About Food

Single Men Who Cook

Freud said there are no mistakes.

Apr 08, 2014
law_doc89 in Not About Food

Enamel Coated Cast Iron v. Non-Coated Cast Iron

I think there are people who can taste the difference, and those who cannot. That is why some people think it is OK to use bare CI for acids. It is probably a matter of genetics.

Mar 30, 2014
law_doc89 in Cookware

Alternatives to LeCreuset?

Be explicit: touch my LC again, and no num nums for you ever again.

Mar 27, 2014
law_doc89 in Cookware

Dinner ideas for cooking with girlfriend

Well, you'll never know.

OP: Try it!

Mar 25, 2014
law_doc89 in Home Cooking

Dinner ideas for cooking with girlfriend

Quick sear, not re-cook. Try it, you'll like it.

Mar 25, 2014
law_doc89 in Home Cooking

Sticky Cast Iron

get a new boyfriend

Mar 24, 2014
law_doc89 in Cookware

Sticky Cast Iron

way to go

Mar 24, 2014
law_doc89 in Cookware

Dinner ideas for cooking with girlfriend

Far more simple is to poach a few shrimp in a light wine, such as a trebianno, then poach large scallops. Set them aside and use the wine - broth for the risotto. Quickly sear the shellfish before adding to the risotto at the end.

Mar 24, 2014
law_doc89 in Home Cooking

Single Men Who Cook

Depends on how you define it!

Mar 24, 2014
law_doc89 in Not About Food

Single Men Who Cook

Please note number 7:

It's not difficult to make a woman happy.
It doesn't take much !!
A man only needs to be:

1. A friend
2. A companion
3. A lover
4. A brother
5. A father
6. A master
7. A chef
8. An electrician
9. A carpenter
10. A plumber
11. A mechanic
12. A decorator
13. A stylist
14. A sexologist
15. A gynecologist
16. A psychologist
17. A pest exterminator
18. A psychiatrist
19. A healer
20. A good listener
21. An organizer
22. A good father for kids
23. Very clean
24. Sympathetic
25. Athletic
26. Warm
27. Attentive
28. Gallant
29. Intelligent
30. Funny
31. Creative
32. Tender
33. Strong
34. Understanding
35. Tolerant
36. Prudent
37. Ambitious
38. Capable
39. Courageous
40. Determined
41. True
42. Dependable
43. Passionate
44. Compassionate

WITHOUT FORGETTING TO:

45. Give her compliments regularly
46. Let her go shopping regularly
47. Be honest
48. Be relatively rich
49. Not stress her out
50. Not look at other women

AND AT THE SAME TIME, YOU MUST ALSO:

51. Give her lots of attention, but expect little yourself
52. Give her lots of time, especially time for herself
53. Give her lots of space, never worrying about where she goes or who she is with

BUT IT IS ALSO VERY IMPORTANT TO:

54. Never to forget:
* birthdays
* anniversaries
* arrangements she makes
* her parents

Mar 23, 2014
law_doc89 in Not About Food
1