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GH1618's Profile

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Stainless Cookware for Induction and Arhritis

Sur La Table Tri Ply have comfortable handles, large lid handles, and are on sale:

http://www.surlatable.com/product/PRO...

Best to inspect pans yourself to determine what is best, however.

about 2 hours ago
GH1618 in Cookware

non-graded meat?

There are fees associated with being certified "USDA Organic."

about 3 hours ago
GH1618 in General Topics

non-graded meat?

"Ungraded" does not mean "inferior." It means you must judge for yourself. Anyway, grading is based on presence of fat, not flavor.

about 3 hours ago
GH1618 in General Topics

What's the point of celery in recipes?

Celery certainly does have a taste, and it also has texture and nutrients. I routinely add celery to chicken and tuna salads, where it adds a texture not otherwise present. I sometimes make a Hunan recipe which is mainly beef and celery, so celery has a wide appeal.

Now tofu is tasteless, but I eat that as well. The taste comes from the rest of the dish, yet people eat tofu because it supplies essential nutrients.

about 4 hours ago
GH1618 in Home Cooking

English chocolate imports

That's correct, the importers. It relates to those products which infringe on Hershey trademarks. It is separate from the action against LBB, which was importing English Cadbury.

about 9 hours ago
GH1618 in Food Media & News
1

English chocolate imports

The action against Mars and Nestle is separate from that against the importer of Cadbury products, but similar. It is about trademark infringement, not candy.

about 10 hours ago
GH1618 in Food Media & News

English chocolate imports

Their power is based on the fact that they bought the right to use the name in the US.

about 10 hours ago
GH1618 in Food Media & News
1

English chocolate imports

Cadbury sold the US rights to use the name. The dispute is about trademark rights, not product quality. Cadbury seemingly did not require it to make the product the same way, probably to accommodate the American taste for higher sugar content. Your complaint should be directed to Cadbury as much as to Hershey.

about 10 hours ago
GH1618 in Food Media & News

Salt box safe?

Not all salt boxes are pigs. Here is an explanation:

http://www.cooksinfo.com/salt-pigs

about 21 hours ago
GH1618 in General Topics

Salt box safe?

Also, the flattened shape of kosher salt works better for pinching.

about 23 hours ago
GH1618 in General Topics

What I Want When I Go Out

What I don't want is bad music played loudly. A good table and pleasant staff do not make up for unpleasant background. It's surprising how many othrwise nice places allow the staff to play whatever crap they want on the music system.

1 day ago
GH1618 in Not About Food

Bar Cesar -- again [Oakland]

Bar C├ęsar is a moving target, with frequent turnover in staff and menu searching for something that works, it seems. Patas Bravas are back, but not quite as good as in their previous incarnation.

As for the tacos, I will get them on Taco Tuesday now and then but think they are nothing special. Special is the barbacoa up the street at DeScanso (fomerly Park Avenue) where the tacos are in another league. I usually get the shrimp on a Friday, but they are all good.

Why Does Pineapple Come in a 20-Ounce Can?

They use a #2 can, which is a standard size and the right size for pineapple slices, and that is what it weighs.

It doesn't matter what size it is, as there would always be someone wanting a different size.

2 days ago
GH1618 in General Topics

Kalamatas no good for Italian cooking?

BR sells olive ice cream?

Jan 24, 2015
GH1618 in General Topics

McDonald's French Fries

I don't "want" to, the question is whether I accept it to some extent. If there is no harm caused by it, then it's acceptable. Silicone compounds are inert and so can be used for surgical implants and cooking utensils. I don't believe the tiny amount which can be found in some French fries is anything to worry about.

how long would it take to make a medium rare salmon fillet in your oven?

What Beard wrote was:

"The basic principle of the Canadian rules for cooking is that fish is measured at its thickest point ... and that it be cooked, no matter how, at exactly 10 minutes per inch." From James Beard's New Fish Cookery. The rule is from the Canada Department of Fisheries. Take it up with them.

Jan 24, 2015
GH1618 in Home Cooking

how long would it take to make a medium rare salmon fillet in your oven?

Perhaps your temperature is too high. In any case, a "rule of thumb" is an estimate for a starting point, not a precise rule. As another poster noted, there are many factors. The OP must decide on a particular sized piece of fish, try cooking it, then make adjustments for the next time if needed.

Jan 24, 2015
GH1618 in Home Cooking

Kalamatas no good for Italian cooking?

I find them too strong. Gaetas seem a little milder and the result more balanced. So while I could use kalmatas, which are everywhere, I prefer gaetas.

Jan 24, 2015
GH1618 in General Topics

McDonald's French Fries

Here's the FDA regulation on dimethylpolysiloxade:

http://www.accessdata.fda.gov/scripts...

Jan 23, 2015
GH1618 in Food Media & News

McDonald's French Fries

Actually, the onus is on the food producer to prove to the FDA that a substance is safe for use in a particular way in the preparation of food.

Jan 23, 2015
GH1618 in Food Media & News

Dog Differences

"Frank" is just short for "frankfurter."

A "hot dog" is a frankfurter in a bun (a kind of sandwich).

A "red hot" is a frankfurter or a hot dog with hot chile in it.

Jan 23, 2015
GH1618 in General Topics

pre 90's before automation

Ah, for the good old days before we had automation! Such as temperature control in our oven. My grandmother had to control the temperature by adjusting the air inlet to the firebox manually and by throwing in another Pres-to-log now and then. You can't get aa blackberry cobbler like hers anymore.

Jan 23, 2015
GH1618 in General Topics

Kalamatas no good for Italian cooking?

I like to use gaeta olives for Italian dishes, which are available under the Minasso label. They can be hard to find though. Perhaps by mail order?

Jan 23, 2015
GH1618 in General Topics
1

McDonald's French Fries

I don't know why the UK fries are different, but I'm not worried about it. I eat McD french fries only rarely and I trust the FDA to ensure that the food won't kill me. Almost always they are right.

The Silly-Putty reference is an example of the irrational, alarmist approach to this question. The substantive question is only: what does it do in the french fries and are there any risks? Its use in othr products is completely irrelevant.

Methylpolysiloxane is also used to treat flatulence. There may be many uses of the substance. If its use here is for antifoaming characteristics, I expet that it is in the oil. So what is the amount that ends up in an order of fries an how does that compare to the dosage for medical uses? If you aren't getting thee details on its use then you are merely raising alarms speculatively. I want all the facts but I don't care about the facts of its use in Silly Putty.

Jan 23, 2015
GH1618 in Food Media & News

Seattle-Portland lunch recs

Somewhere else in the thread it was suggested that the OP go to the International District in Seattle for lunch. Perhaps my reply was in the wrong context. Doesn't matter. The whole idea is cockamamie.

Jan 23, 2015
GH1618 in Greater Seattle

McDonald's French Fries

It isn't "necessary,' it's deemed useful. The substantive question is: what are the ingredients and why are they there? This question isn't addressed by the article in any detail. It relies on the fear some people have of ingredients with lots of syllables in their names without regard for the facts of the chemistry.

Some ingreddients have lots of syllables in their names simply becausee they are not common enough in everyday use to have acquired common names.

Jan 23, 2015
GH1618 in Food Media & News

how long would it take to make a medium rare salmon fillet in your oven?

The rule of thumb for cooking fish is ten minutes per inch, meaured at its thickest point.

Jan 23, 2015
GH1618 in Home Cooking

Seattle-Portland lunch recs

Remember, the arrival time is when the plane gets to the gate. I've waited 15 minutes just to get off the plane at times. Who hasn't waited half an hour to pick up a checked bag? I usually travel with just one carry-on now, so might get on the road in half an hour if lucky, but flying to Sea-Tac, driving to Seattle for lunch, then to Oregon wine country, then into Portland to the hotel, in just one afternoon-evening is a cockamamie plan. It's not a triathalon, it's a business trip combined with some recreation.

Jan 23, 2015
GH1618 in Greater Seattle

Dull forks

You could try switching to romaine salads. The stiffer end nearer the root is easy to spear with the average fork.

Jan 23, 2015
GH1618 in Cookware

Seattle-Portland lunch recs

If you know where everything is and nothing is backed up, ok. So change "not possible" to "unlikely." Look at the whole plan. There's a lot of territory to cover in a short time. Even if you can dash off to the car rental terminal and get on the road in 30 minutes, it's still a bad plan.

Jan 23, 2015
GH1618 in Greater Seattle