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GH1618's Profile

Title Last Reply

How to kill a crab?

You should put them in the pot upside down.

about 15 hours ago
GH1618 in General Topics

Handles (not All Clad)

It isn't just that it is easier to cast, it's a matter of the bending stress that cast iron is able to tolerate. The handles are poor for picking up a cast iron pan by the handle, but that isn't necessary. The handle can be used to move the pan around on the stove.

about 17 hours ago
GH1618 in Cookware

Salt -- measuring vs weighing

If you have a recipe which specifies weeight, then use weight. If the recipe specifies volume, prabably using Morton Coarse Kosher will work out, but if the recipe assumed Diamond (without speecifying), it will be oversalted. It's best to stick with one type of cooking salt and annotate your recipes when necessary. When in doubt, se less than the specified amount and adjust to taste.

about 19 hours ago
GH1618 in Home Cooking
1

Is Light Roast Coffee Better Than Dark?

Generally, dark is better, but it's true that the particular beans have an optimal roast which will differ from others. I don't want underroasted coffee and I don't want burnt coffee. I stay away from BB, even though it's just down the sreet.

about 20 hours ago
GH1618 in Features

your contribution to the california drought...

It's easy to be sanctimonious when you have no skin in the game. Put yourself in the position of someone who came to California to farm when there were few people and enough water to make it attractive, spent a lifetime building a business, and is now confronted with water shortages due to huge population growth and climate change.

about 20 hours ago
GH1618 in Food Media & News
1

your contribution to the california drought...

I'm doing my part. I drink wine from Europe and the PNW, and I use Oregon butter.

about 20 hours ago
GH1618 in Food Media & News

America’s Most Obese States Tend to Have One Thing in Common

No surprise here. Thr poor are just trying to get by, and cheap foos is full of sugar and other simple carbs.

about 20 hours ago
GH1618 in Food Media & News

Should It Be Illegal for Supermarkets to Waste Food?

Illegal? Of course not. Coercion is not the way to make progress in a democratic society.

It's a matter of economics. The food distribution system is set up and highly developed for delivery from producers to consumers. There is nothing comparable to move food out the back door of supermarkets to secondary consumers. If there were such a system, and if it were economic for supermarkets to use it, then it would be feasible to convince them to use it. To simply mandate it, and expect supermarkets to bear the cost, is just do-gooder folly.

about 20 hours ago
GH1618 in Food Media & News
1

Wagner Ware Sidney O Magnalite Dutch Oven 8 qt

I would use it for a pot roast, in the oven (mostly).

1 day ago
GH1618 in Cookware

Oregon-grown Cranberries

Here's a capsule history of the Oregon cranberry industry:

http://www.ohs.org/education/oregonhi...

Cranberries are grown in NW Oregon as well (Clatsop and Tillamook Counties). They were an important enough industry that the local weather reports on the radio always gave the temperature "in the bogs."

1 day ago
GH1618 in Pacific Northwest

McDonald’s Rolls Out New Protocol for Taking Orders

I know a better way to increase order accuracy. Go to In-'n'-Out.

"A problem occurred with this webpage so it was reloaded."

Oh, I see you wrote that they both run the latest browser. That's not really an "old" iPad, as old iPads can't run the latest browser.

2 days ago
GH1618 in Site Talk

"A problem occurred with this webpage so it was reloaded."

Does it happen on both iPads? It never happened with my old iPad 1, but it happens with my new one, most often on this site but also on other sites. I think it's a defect in the iPad browser. The Apple help desk advised me to try a different browser. In the meantime, Apple is aware of the problem.

2 days ago
GH1618 in Site Talk

How frugal can they be??

I'll bet they save unopened packets of sauce which come back from tables.

May 28, 2015
GH1618 in Not About Food

André Soltner on Mother Sauces

According to Classic Sauces by Raymond Oliver, beurre manié is "not a butter sauce but a thickening, used when a sauce is only to be thickened slightly." It seems to me that the uncooked flour is not a problem simply because there is not much of it.

May 28, 2015
GH1618 in Food Media & News

André Soltner on Mother Sauces

La nouvelle cuisine française originated in France, and its "founding pillar" was Paul Bocuse, who certainly was well-versed in classic French sauces. There was more to nouvelle than merely lightening the sauces, of course. Bocuse later distanced himself from "nouvelle" as it evolved, and just cooked "Bocuse." (from The Perfectionist by Rudolph Chelminsky)

My view is that one should know the foundation of one's craft well, but should not be a slave to it. This applies to most professions.

May 28, 2015
GH1618 in Food Media & News
1

i am not planning to replace the dishwasher when it dies.

It isn't that simple. A "phobia" is an irrational fear. Some pathogens are worth being concerned about, and it is not irrational to try to protect against them.

May 27, 2015
GH1618 in Cookware

travel cookware (in the dorms)

Not a crockpot -- too heavy. One multi-cooker should suffice:

http://www.diytrade.com/china/pd/8535...

May 27, 2015
GH1618 in Cookware

How frugal can they be??

I would keep forks and chopsticks at the office rather than use those disposable kind, anyway. For that matter, I would probably have my own bottle of soy sauce, because my preferred brand is much better than the stuff in those little packets. If you provide these, maybe you'll get plenty of duck sauce in exchange.

Do you trust restaurant websites?

I trust them to give me the correct address.

Master List of Beers Owned/Destroyed by Anheuser Busch/InBev

A brigand is, literally, either a lightly armed irregular foot soldier, or a bandit, esp. one who resorts to pillage and ransom demands (source: The New Shorter Oxford). I suppose this is just rhetoric without any applicability to reality.

Besides, even very small breweries are likely to be incorporated. Just how big must a corporation be to be a "brigand"?

May 25, 2015
GH1618 in Beer
1

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

It used to be that minimum wage jobs were for high-school students who lived with their parents. The notion that minimum wage should be a "living wage" for adults living independently is a relatively new idea, and not a particularly good one, in my opinion. I tend to be sympathetic to restaurant owners, but also to people who are trying to get by on wages from restaurant work.

Arrrgh! Please help settle tipping argument!!!

To clarify, if one is in a higher-end restaurant with a sommelier offering very expensive bottles of wine, and advice in selecting one, then a $10 tip which would be appropriate in a restaurant with a more modest wine list would not suffice. Maybe $20 when one is in the neighborhood of $100 a bottle and up, but I'm not sure (since I don't go to such places).

It's similar to the rule I use for drinks by the glass -- a fixed price per drink, at a particular type of bar. So, for instance, there are bars where my tip is $1 for any glass of beer, wine, or whisky (but a made-from-scratch bloody Mary merits $2). The tip is also $1 for a free glass of soda water. In a more upscale bar, the base flat rate would be $2 instead of $1.

May 25, 2015
GH1618 in Not About Food

Green Onion Rant

It isn't a matter of right, as you seem to imply, but simply a matter of competing interests between you and the grocer. The grocer has a reasonable objective in controlling costs, and increasing options and services increase costs. Where they draw the line at how much individual service they are willing to provide is just a business decision which needs no justification.

May 25, 2015
GH1618 in General Topics
1

Green Onion Rant

There are some stores which will cut things sold by weight in half, but if green onions are sold by the bunch, then pricing is a problem, because pricing is all in the computer. If they sell smaller bunches as a regular option, the price would be in the computer, but their overhead would be higher. The more service you get from your grocer, the higher the overhead, and the higher the price, as a general rule.

I just throw out unused produce when it deteriorates and don't worry about it. The supermarket wastes a lot more produce by culling the less attractive pieces every morning to keep the displays looking fresh. My quality threshold is a lot lower than theirs.

I used to think that the bundles of flat-leaf parsley were too large to avoid wasting most of it, then I discovered I could put a lot of it in an omelette to good effect. The same would work with green onions.

May 25, 2015
GH1618 in General Topics

Arrrgh! Please help settle tipping argument!!!

I likely would not, even I could afford such a wine (I cannot) and would order it if I could (probably not). Where did you get that idea?

May 25, 2015
GH1618 in Not About Food

Favorite Chicken Salad Mix-Ins?

No fresh bell pepper for me. I get roasted red peppers in jars for chicken salad. Olymp (from Greece) is what I'm using right now. Also Sicilian black olives.

May 25, 2015
GH1618 in Home Cooking
1

Arrrgh! Please help settle tipping argument!!!

Some people are of the opinion that the tip for wine service should be the same for any bottle of wine, say $10 per bottle. On the other hand, if you are ordering wine at over $100 per bottle, you can afford to tip more.

May 25, 2015
GH1618 in Not About Food

non-meat foods stick to All Clad

I don't expect one cooking surface to do well for everything. I have some All-Clad with stainless steel interior, but I also have a small nonstick pan for eggs and cast iron for bacon and breakfast potatoes. A steel crêpe pan is best for crêpes, of course, but a large one is also good for a regular pancake.

May 25, 2015
GH1618 in Cookware

Anyone else find All Clad handles horribly uncomfortable?

I'm fine with them. There are plenty of other brands with poor handles which nobody ever complains about, notably de Buyer steel pans (and other French steel pans). Cast iron skillets generally have poor handles, yet people love them.

There must be many people who think A-C handles are acceptable, because a lot of A-C has been sold with them.

May 24, 2015
GH1618 in Cookware