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GH1618's Profile

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Your Giant American Refrigerator Is Making You Fat And Poor

It was made by a European company. The giveaway is the egg storage rack which holds only ten eggs.

23 minutes ago
GH1618 in Food Media & News

Favorite non stick pan?

That's my experience also. I have one nonstick pan that was ruined by abuse but two others from the same line which have lasted 20 years. My new nonstick pan with a modern coating should last even longer, probably longer than I will.

28 minutes ago
GH1618 in Cookware

Favorite non stick pan?

I have two new pans which have worked out very well. One is a Scanpan Classic 8-inch. This is a sturdy aluminum pan with a modern nonstick coating. I use it only to make an omelet, wash it by hand, and store it carefully to ensure longevity. The other is a Calphalon Commercial 10-inch "omelet" pan, which I never use for an omelet. I mostly use it to sauté vegetables — its shape makes it easy to toss them. This pan is hard-anodized aluminum inside and out (no nonstick coating). I seasoned it the way I would a cast iron pan and it has similar nonstick properties — it cleans up with just hot water. The only drawback to the Calphalon pan is the small diameter handle, which is somewhat uncomfortable. I think this can be corrected with a silicone sleeve, but I haven't found the right one yet.

31 minutes ago
GH1618 in Cookware

Why all the hate still for Dupont Teflon?

There is a lot of superstition going around generally. The fear of nonstick coatings is just a tiny part of the phenomenon.

about 1 hour ago
GH1618 in Cookware

the Mason jars that Sarabeth's jams are packaged in....

We're not discussing mayo jars. The question is, is a jar marked "Mason" which takes a canning lid a "real" canning jar?

about 3 hours ago
GH1618 in Cookware

Oven safe non-stick cookware.

The difference may be a real difference in the coating or it may just be a difference in what two manufacturers think is an appropriate margin of error. I don't know how you could tell except by trying it.

Commercial bakers do use nonstick pans, so they must work. On the other hand, they may expect to replace them periodically.

about 12 hours ago
GH1618 in Cookware

Seafood in Florence Oregon

Try this:

http://www.bridgewaterfishhouse.com/h...

but I haven't been there. Please let us know how it turned out.

By the way, Olympic Park to Florence in a day is a pretty agressive schedule. Have you ever driven the Washington and Oregon coast before?

about 12 hours ago
GH1618 in Pacific Northwest

Oven safe non-stick cookware.

I wouldn't push it all without being concerned. If anuthing, I would be more conservative. The manufacturer is best equipped to determine the upper limit with an appropriate safety margin.

about 13 hours ago
GH1618 in Cookware

Your Giant American Refrigerator Is Making You Fat And Poor

I agree that the economics are likely not as attractive as most people think because of the cost of electricity. But a large freezer might make economic sense for an elk hunter, who gets a lot of meat at once. Freezer burn can be minimized.

about 13 hours ago
GH1618 in Food Media & News

the Mason jars that Sarabeth's jams are packaged in....

"Mason" means only that a Mason lid will fit. A jar designed for canning (and multiple re-use) is likely to be heavier. Also the sealing edge might be more catefully made. But the few repurposed spaghetti sauce jars I have seem to have a good sealing rim. It would be obvious when using them for canning whether they sealed or not. If the jar didn't break and made a good seal, I don't know why there would be anything wrong with it.

about 14 hours ago
GH1618 in Cookware

New All-Clad Handles... About Time.

The third is not what I call an underhand grip. Since it is the left hand, you need to rotate the hand to the left so that the thumb and the base of the thumb lie along the left side of the handle. The fingers should point down into the recess along the top of the handle. That's how I hold my small A-C pan. My two large pans have helper handles. I pick them up with one hand only when empty or nearly so.

about 15 hours ago
GH1618 in Cookware

Your Giant American Refrigerator Is Making You Fat And Poor

A lot of people don't have a cool pantry.

about 19 hours ago
GH1618 in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

I've read that usually when a new energy-efficient refrigerator is purchased, the old one goes to the garage or basement to be filled with beer. Not good for budgets or waistlines.

about 20 hours ago
GH1618 in Food Media & News

Why can't we eat rare chicken?

Washing eggs has to do with the Campylobacter, not the Salmonella. Salmonella is controlled by testing so that outbreaks are contained.

about 20 hours ago
GH1618 in General Topics

Rockaway Beach, Oregon

That's why I said "by the best route." The OP is going from Portland to Rockaway.

about 20 hours ago
GH1618 in Pacific Northwest

Rockaway Beach, Oregon

Tillamook is not on the way by the best route. Better to make a side trip after getting to Rockaway. Then after the Tillamook stop, go to Oceanside for the picnic and later check out the Schooner in Netarts for dinner.

http://www.theschooner.net/

about 20 hours ago
GH1618 in Pacific Northwest

Why can't we eat rare chicken?

Eggs are a lot safer than chicken. Campylobacter does not get into an egg, although salmonella can. When eggs are washed (as they are in the US) and cracked eggs are discarded, they are acceptably safe.

about 21 hours ago
GH1618 in General Topics

Your Giant American Refrigerator Is Making You Fat And Poor

Don't you suppose that the average person would fill a smaller refrigerator with the same type of food, only shop for food needing refrigeration more often? Why blame the refrigerator? It is a symptom, not the cause of the problem.

about 21 hours ago
GH1618 in Food Media & News

Possible Double Standard Regarding Dietary Needs/Preferences

It may be a double standard, but I don't see anything wrong with it. This is a permissable form of discrimination, particularly since it is within her private affairs. I wouldn't want to host an event which included a lot of high-maintenance diners. But I would accomodate one close family member who happens to be a vegetarian simply because she is more important to me than other potential guests.

about 21 hours ago
GH1618 in Not About Food
2

Your Giant American Refrigerator Is Making You Fat And Poor

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about 21 hours ago
GH1618 in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

Mine is under 14 cu. ft. (combined) and uses 400 kWh/year, so I don't feel guilty.

Ice cream will make you fat if eaten on a regular basis, but that was the first thing I gave up when I decided to get serious about controlling my weight. I eat a green salad almost every day, and the lettuce is kept in the refrigerator. Where else could you keep it? You would have to go out to buy one head every day without a refrigerator to keep it in. That wouldn't be efficient.

I think it's stretch to blame the refrigerator for making you fat. People can choose to lose weight by making dietary choices without having to downsize the refrigerator.

about 21 hours ago
GH1618 in Food Media & News

Why can't we eat rare chicken?

Here's a link to the abstract of a paper on the subject:

http://www.ncbi.nlm.nih.gov/pubmed/17...

This isn't enough to lead me to undercook my chicken. Chicken is dirty and the consequences of a Campylobacter jejuni infection are severe and potentially extreme.

about 22 hours ago
GH1618 in General Topics

St. Paul Farmers' Market considers move as parking, attendance drop

That would be a shame. I used to live on the edge of Lowertown about 25 years ago and would walk over. It was one of the nicest features of the neighborhood. I would have thought there would be enough people living in the area now to support the market without the people driving in from elsewhere.

My favorite apple is the Fireside, which I used to buy there. I've never seen it anywhere else.

about 23 hours ago
GH1618 in Minneapolis-St. Paul

Rockaway Beach, Oregon

Garibaldi and Manzanita are very close to Rockaway.

From Portland to Rockaway, you could take the Sunset highway (US 26) to the coast or take the cutoff toward Tillamook. Sunset is the better road. There is not much to eat between Portland area and the coast, but you could stop at Camp 18, which is an old logging camp converted to a restaurant. Then I would take the cutoff (Oregon 53) toward Nehalem rather than continuing on 26 to 101, unless you have plenty of time for sightseeing on the way. The 53 cutoff will bypass Neahkahnie Mountain, however, which is the most scenic place on the coast highway in that area.

2 days ago
GH1618 in Pacific Northwest

Rockaway Beach, Oregon

This place has been around a long time, but I have had no recent experience there:

http://piratesonline.biz/

2 days ago
GH1618 in Pacific Northwest

Rockaway Beach, Oregon

I drive through Rockaway now and then, the last time a few months ago, but have never thought of it as a place to stop and eat. Generally, I am heading north planning to eat in Clatsop County. I would just look around for local seafood, but the razor clam season is probably closed. How far are you willing to drive? There might be better choices in Garibaldi or Manzanita, both reasonably close.

2 days ago
GH1618 in Pacific Northwest

Re-seasoning my cast iron - HELP!

Once again, the anti-Crisco crowd chimes in. But the fact is that seasoning iron is more a matter of technique than the what type of fat is used. None of the exotic alternatives has any magical power to season which will make up for poor technique.

The reasons for using Crisco are:

1. It's cheap.

2. It's easy.

3. It comes in a convenient little can which can be tucked away in the back of the refrigerator for a long time without leaking (because it's a solid when cold).

4. It's vegetarian, if that matters to you.

Use anything you like, but put your pan aeay dry.

Jul 27, 2014
GH1618 in Cookware
1

Re-seasoning my cast iron - HELP!

Here's my method.

1. Clean pan. Don't merely scrub with water, but soak in washing soda and then scrub and rinse well. Use gloves!

2. Dry thoroughly by placing in a warm oven for awhile. It is not sufficient merely to "dry" it.

3. Add the Crisco to the warm pan and put back in the oven. When the Crisco is melted, wipe it all around to coat all surfaces, removing much of the excess, then put back in the oven to bake for awhile.

4. Wipe warm pan well with paper towels to remove all excess oil that can be removed in this way.

5. Put pan back in the oven to bake for awhile longer.

To avoid stickiness in the future, do not put oil or grease in the pan after washing it. Put away dry after heating it and wiping with paper towels.

Jul 27, 2014
GH1618 in Cookware
1

New All-Clad Handles... About Time.

There are a lot of small multi-ply saucepans available for less money. What is the difficulty that makes it hard to find one you like?

Jul 27, 2014
GH1618 in Cookware

An Open Letter to Chowhound re: the new format

The restaurant analogy is apropos for this site. I know a place which is frequently replacing its menu trying to find a formula which makes money, while remaining on the leading edge of trendiness. I expect the place to close within the year. Hopefully it will be sold to someone who knows how to run a restaurant.

Other restaurants I know and love seem to go on forever because they have developed a core of classics of which people never tire, combined with a few new items to maintain interest. Constant overhauling of the menu is not a sign of success.

Jul 27, 2014
GH1618 in Site Talk