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GH1618's Profile

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10 ways to 'fix' McDonald's (if it needs fixing, that is)

If you think the burger is tiny, the solution is as simple as ordering the McDouble.

Apr 25, 2015
GH1618 in Food Media & News

10 ways to 'fix' McDonald's (if it needs fixing, that is)

In-n-Out isn't sweating, because they don't aspire to be the biggest. One of their core principles of business is restraint. They are not in a hurry to expand the menu or to expand locations to try to grow the business faster. They can do this because it is a family business.

Apr 25, 2015
GH1618 in Food Media & News

What is *that* flavor in Chinese duck.

I think you meant to reply to the oroginal poster.

Apr 25, 2015
GH1618 in General Topics

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

A small brewer also hopes to make a profit, by the way.

Can we talk about kitchen lighting?

I've always preferred Sylvania halogen Par20 lamps, which have a color temperature of about 2850 °K. So 3000 °K more or less.

Apr 25, 2015
GH1618 in Cookware

What is *that* flavor in Chinese duck.

Hoisin sauce.

Apr 25, 2015
GH1618 in General Topics

air travel with sushi

I wouldn't do it, simply because I think a good sushi experience requires the whole thing, sitting at a sushi bar chatting with the sushi guy. If you're doing takeout, might as well get the local supermarket stuff.

Apr 25, 2015
GH1618 in General Topics

What knives do I need!!!

I'm with ChemK on not recommending against sets. One decent cook's knife (often called a chef's knife) is essential. I have always used an eight-inch knife, and think that's the most practical length, unless you know you need a longer one. A cook's knife will do most anything not requiring a small knife, but I prefer a separate vegetable knife. Mine is a super-cheap carbon steel Chinese knife shaped more or less like a nakiri (not so deep as a typical Chinese knife). I've had it for 40 years and it is easily my most used knife.

There are many choices for cook's knives and nakiris, so these each are a big topic.

I don't like santokus for no reason other than I think they are ugly.

Then you need a couple of paring knives, one with a concave edge. My most used paring knife has a recurved edge (concave near the handle), but I've never seen another like it. Today I would get a bird's beak style.

A bread knife with teeth if you like a baguette or other unsliced bread now an then. It doesn't need to be expensive. Mine is my oldest knife (48 years) and nothing has ever been done to it.

A boning knife is good if you cut up chicken. I don't like using my cook's knife for this.

A slicing knife for ham and turkey. Again, a cook's knife will do, but I don't like to use mine for this.

That's a good start, I think.

Apr 25, 2015
GH1618 in Cookware

Descoware frying pan---need help!!

Just let it dry naturally first. It may take a week or more.

Apr 23, 2015
GH1618 in Cookware

"Can I transfer these drinks to my table"?

Some people are always looking for a reason to stiff a server on the tip.

Apr 23, 2015
GH1618 in Not About Food
1

Which packaging scam annoys you the most

It isn't my experience (in the U.S.) that this is a significant problem. It is rare for a beer glas to be described as a "pint," and when it is, it usually is. Most often, customers just order a beer and take it in whatever glass it is customarily served in. I can't remember the last time I heard someone ask about the size of the glass. Quibbling about such a thing is contrary to the spirit of having a beer.

Apr 23, 2015
GH1618 in General Topics

Which packaging scam annoys you the most

Whatever the size, it will be right for some and wrong for others. I think the 5 oz size is perfect for one satisfying sandwich. My Riga sprats are in 5.6 oz tins. These make one generous sandwich on German farm bread. My sockeye salmon is in a 6.5 oz tin. This is good for one dinner salad, Niçoise-style.

I work with what I have.

Apr 22, 2015
GH1618 in General Topics

Which packaging scam annoys you the most

I'm old enough, but I still haven't noticed anything in that regard which I think dishonest. What I have noticed is that the bags seem stronger and more securely sealed to remain airtight. This is an improvement in two ways: the product stays fresher longer, and is better protected against physical damage.

Apr 22, 2015
GH1618 in General Topics

Kosher salt alternatives...

My "kosher" salt (Morton) contains an anti-caking agent.

Apr 22, 2015
GH1618 in General Topics

Which turner should I get?

I don't think a good pancake turner would be good for much else. I think you need two.

Here's a source of American-made turners: http://www.lamsonsharp.com/products/t...

Apr 22, 2015
GH1618 in Cookware

How to invite friends for dinner, where everyone pays for their own food?

It isn't an "invitation" if it is unhosted, in my opinion.

Apr 22, 2015
GH1618 in Not About Food

Kosher salt alternatives...

According to The Country Cooking of France, there are three types of salt in common use: coarse salt, kitchen salt, and fine (or table) salt. "Kosher" is just a name when applied to salt in North America. It could just as well be called "cooking" or "kitchen" salt. The operative fact is that both French and Americans have different salts for cooking and table use.

Apr 22, 2015
GH1618 in General Topics

Kosher salt alternatives...

Snobbery has nothing to do with it. It's cheaper and comes in a larger box than the type intended for shakers. It's practical. I'm not going to have two kinds of salt in my kitchen depending on whether I will pinch it or measure with a spoon. I do have the regular stuff in the cylindrical box which I use only to fill my wife's salt shaker, but it stays in the pantry otherwise.

Apr 22, 2015
GH1618 in General Topics

Boos vs. Boardsmith

Catskill is an excellent choice for anyone who thinks a cutting board is a tool rather than an objet d'art.

Apr 22, 2015
GH1618 in Cookware

Silicone vs SS Utensils with SS Cookware

Define "performance." I use SS, silicone, and wooden utensils in my SS pans depending on the situation. I don't worry about the tiny scratches that SS inevitably dvelops. A pan is just a tool.

Apr 22, 2015
GH1618 in Cookware
2

SAN MARZANO (DOP) TOMATOES. What's the big deal?

Pay no attention to critics who are trying to run you off. I agree with you. What is not useful is not your contribution but those which claim to prove something by some kind of pseudoscientific methodology, whether it is about tomatoes or saucepans or anything else. When it comes to home cooking, just try the tomatoes and use what you like.

Apr 20, 2015
GH1618 in General Topics

Please interpret this menu pricing....

The higher price is on the left.

Apr 20, 2015
GH1618 in Not About Food

"Can I transfer these drinks to my table"?

I take care of my bartenders and they take care of me.

Please interpret this menu pricing....

I think it is perfectly clear.

Apr 20, 2015
GH1618 in Not About Food
1

Another tipping question?

If you want to be that precise, you should deduct the 3% surcharge and the sales tax, then apply your percentage.

Apr 17, 2015
GH1618 in Not About Food

Wine for Salmon With Anchovy-Garlic Butter??

An Oregon Pinot Gris.

Apr 09, 2015
GH1618 in Wine

Ketchup on Eggs? Not in my House!...Yours?

No ketchup on anything for me. As a small child, ketchup was what would make anything palatable if I used enough of it. Now, decades later, I find it disgusting.

Apr 08, 2015
GH1618 in General Topics

Changing Eating Habits b/c of Foodborne Illness Risk

I wouldn't give up chicken, but I have become more careful to ensure that it reaches recommended temperature by buying and using poultry thermometers. I was motivated by learning about a specific pathogen which can be found in poultry which is associated with a neurologic disorder. By the way, you can't tell if your chicken is contaminated with it by smell. You just have to cook your chicken properly, no matter how fresh it is and whatever the source.

Eggs I don't worry about, even though I like runny yolks.

Raw oysters I have all but given up, after having a serious case of food poisoning which I believe came from oysters. I like them better cooked anyway.

Apr 07, 2015
GH1618 in General Topics

Why don't they make cast iron cookware the way they used to?

It's plug-ugly compared to my Griswold with a normal pouring point on either side.

Apr 06, 2015
GH1618 in Cookware
1

Why don't they make cast iron cookware the way they used to?

There was probably more labor in making a fine Griswold pan compared to making one that is somewhat cruder. The people who want the lower priced item (probably a majority) tend to put the makers of finer quality goods out of business.

As for demand, I think it's an illusion. Of course on a website devoted to cooking, and in circles of friends devoted to cooking, there will be a lot of people within that population who are interested in cast irin. But they are a small fraction of the general population compared to what it was a century ago. When there were several makers of cast iron pans, pretty much every household had at least one, and probably a few. My own grandmother cooked on a cast iron stove until the mid 20th century. Today cast iron is popular within a certain segment of the population, but not in general use.

Apr 06, 2015
GH1618 in Cookware