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GH1618's Profile

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Agent Orange- USDA grants approval to Dow's Enlist GMO corn and soybeans

Here's a link to an article on recent E.P.A. Reviews of 2,4-D:

http://www.nytimes.com/2012/04/10/bus...

The E.P.A. rejected a petition to withdraw approval of 2,4-D in 2012.

about 7 hours ago
GH1618 in Food Media & News

Agent Orange- USDA grants approval to Dow's Enlist GMO corn and soybeans

Here's a link to a technical fact sheet on 2,4-D:

http://npic.orst.edu/factsheets/2,4-D...

This is not Agent Orange, but was a component of it. It was already in use before this development.

about 7 hours ago
GH1618 in Food Media & News

Every Once In A While, Someone Invents Something Truly Amazing

The comparison with a smartphone is inapt, because this is clearly a special-purpose tool. There are countless examples of special-purpose tools. One of the first that caught my interest was a device to strop double-edged razor blades. The neatest special-purpose tool from my childhood was the machine that cut and wrapped salt water taffy.

about 18 hours ago
GH1618 in General Topics

Favorite easy, healthy, seafood dished

A lemon-caper sauce is quick and easy and works with any kind of white fish. Normally, it starts with a butter-flour roux, however, so you need to find another way to thicken it. Just a little cornstarch would do, but there are other choices. Little thickener is needed because the sauce should be just thick enough to cling to the fish. To the roux, add fresh lemon juice and white wine, then capers. I usually add a dash of paprika to mine.

1 day ago
GH1618 in Home Cooking

Thoughts on substituting dry sherry for shaoxing rice wine?

I see that shaoxing is also about 16% to 18%, so I'll revise my recommendation. Cut the sherry to about 1/2 cup, then add water as needed. I don't like the idea of overcooking to reduce alcohol.

1 day ago
GH1618 in Home Cooking

Thoughts on substituting dry sherry for shaoxing rice wine?

I would generally use Manzanilla sherry for such a dish, but the alcoholic strength is about 15%. You are correct in thinking you should use less of it (about half), but I wouldn't just automatically add the water. I would add water based on the consistency I wanted to achieve. It's easy to add more water, but impossible to take it out.

1 day ago
GH1618 in Home Cooking

Why does NJ/NYC area have the best pizza?

NYC may have the best New York style pizza, but the best pizza is a true Neapolitan pizza, which can be found in many Italian districts around the US. There are several places in San Francisco's North Beach with a proper Neapolitan pizza.

1 day ago
GH1618 in New Jersey

Freezer: Upright - Small - Auto Defrost == Does such a thing exist?

The more constraints you have, the less likely there is a solution.

1 day ago
GH1618 in Cookware

Freezer: Upright - Small - Auto Defrost == Does such a thing exist?

Summit, but the small ones are manual defrost:

http://www.summitappliance.com/freeze...

If you drop your auto-defrost constraint you will have more choices.

1 day ago
GH1618 in Cookware

need advice re best skillet brands

My Calphalon Commercial skillet is my preferred pan for sautéeing vegetables, and I have many other types of pan. This is hard-anodized aluminum with no other interior coating. I seasoned it the same way I would cast iron, and it cleans up with just hot water and paper towels the same way. It is lighter than an equivalent cast iron pan, and shaped to make tossing vegetables easy. Calphalon calls this an omelet pan but I don't use it for that.

This pan is inexpensive, especially the ten inch which is discounted. But I like this pan even if money is no object.

1 day ago
GH1618 in Cookware

What's for Dinner #327-The Scotland Votes Edition!

I'll pass on the haggis and have a 16-yr old scotch if it fails. If it passes, I'll have a Japanese whisky.

Can I safely remove the non-stick coating?

Easy Off or any chemical you could get is not going to do it. A blast cleaning service could probably get it down to bare metal, but as jjjrfoodie writes, the resulting surface may not be what you want. Seasoning the rough cast iron surface would improve it, however.

I would toss it and get a nice new Lodge or vintage Griswold, as you prefer.

2 days ago
GH1618 in Cookware

Our de buyer Carbon Steel Cookware Experience

"Cheff" seems to be just a typo for "chef." But de Buyer doesn't call it a chef pan in their English-language catalog, they call it a country pan. It's a Mineral B pan, which is just a new version of Mineral. There is no plain Mineral in the catalog.

The confusing part is the sizes. De Buyer lists only three, which are 24, 28, and 32 cm in diameter and 7, 9, and 8.1 cm high, respectively. In inches the diameters are 9.45, 11.0, and 12.6. Some online sources match these, but Williams-Sonoma claims to have a 10 inch country pan which is deeper than any of these. It seems unlikely that there would be a special size for W-S, but I suppose it's possible. If not, their description has a lot of error.

Sep 17, 2014
GH1618 in Cookware

Best grill pan or other solution

I like my 10 inch de Buyer Mineral grill pan, but I cook only one hamburger at a time.

Sep 17, 2014
GH1618 in Cookware

Best Cookware Of 2014

My opinion of "favorite cookware" does not change from year to year, but one of my favorite pieces purchased recently is my Calphalon Commercial 10" skillet. (This opinion does not extend to CC generally.) I notice you don't even mention this product line.

Sep 17, 2014
GH1618 in Cookware

Consumer Reports Investigates Exploding Pyrex

People might be less dismissive of those who warn of the dangers of Pyrex if they didn't twist the facts to their advantage and exaggerate the nature and consequences of the problem. When one has a good case, there is no need to do either.

Sep 17, 2014
GH1618 in Cookware

Consumer Reports Investigates Exploding Pyrex

The suit brought by World Kitchen against the American Ceramic Society et al is in the US District Court of Northern Illinois. The last action of which I am aware was the denial of defendants' motion to dismiss about one year ago. There is another motion scheduled to be announced in court tomorroy, Sep 18.

Sep 17, 2014
GH1618 in Cookware

Consumer Reports Investigates Exploding Pyrex

There were likely different dates at different plants. Both materials were in use at the same time. In any case, it was a long time ago and the change was made before World Kitchen took over the Pyrex brand.

Sep 17, 2014
GH1618 in Cookware

Consumer Reports Investigates Exploding Pyrex

Pyrex in Britain is probably borosilicate glass, which is more resistant to thermal shock.

As for "user error" it is clear from some of the reports posted here that user error was a factor. It is also evident from searching records on the CPSC database that user error is sometimes a factor, although it is difficult to determine the extent because the database is difficult to search and the documentation is not sufficiently detailed.

I don't know why you would think older glass bakeware doesn't shatter. The CPSC database doesn't go back far enough to determine that and the World-Wide Web isn't old enough to have records either. In the old days, when we broke a dish, we just swept it up and moved on. We didn't post complaints about it because we didn't have computers.

Sep 17, 2014
GH1618 in Cookware
1

Consumer Reports Investigates Exploding Pyrex

I don't agree that the story has changed, as I've been reading up on this for some time myself. You will naturally get different stories from different persons, however. The official story is the one on their website.

At one time there were a few different plants. There seems to be only one now. At least one person who was in the company some time ago (I don't have the refetence, unfortunately) reported that both types of glass were in use at the same time at different plants. I see no reason to doubt this. I have two Pyrex pie plates which both predate the current ownership, probably purchased in the 1970s, which are of different glass. I don't what type glass they have — it doesn't matter to me. I treat them the same.

I don't find anything fishy at all. When a manufacturer makes many millions of pieces of glass cookware in multiple factories over a period of a few decades, it would be surprising if they kept meticulous records of changes to the process which would survive the shutdown of a plant. If there is a lawsuit, I expect we will get what we have now — the recollections of several people who may disagree on some details.

Sep 16, 2014
GH1618 in Cookware

Independent Scotland

If it comes to that, switch to Japanese whisky.

Sep 16, 2014
GH1618 in Spirits

Consumer Reports Investigates Exploding Pyrex

Yes, these are baking dishes. I bake pies in my Pyrex pie plates. I also bake such things as spanakopita in rectangular baking dishes. Those are Anchor Hocking, but essentially the same.

I recently bought some small Pyrex storage dishes which are intended for microwave use, so that restriction does not apply to all pieces.

Sep 16, 2014
GH1618 in Cookware

Help! Evakitchen.com? Fake or real?

It doesn't sound good to me, but that doesn't mean that it's necessarily a scam. A lot of web-based companies are merely office operations which have no warehouses at all but merely arrange to have things drop-shipped. Such a business can be set up with very little capital and with no inventory risk. Some of these businesses are good, e.g. Appliances Connection.

I wouldn't do business with someone who can't be reached by phone, however. I had one such experience and I moved on quickly. For something as readily available from many reliable sources as cookware, there's no point to dealing with questionable operators.

Sep 16, 2014
GH1618 in Cookware
1

Consumer Reports Investigates Exploding Pyrex

The company says that it has been made the same way for many decades, since before the current owners of the brand took over, and in one of the same plants. What basis do you have for claiming that it is not the same as it was?

Sep 16, 2014
GH1618 in Cookware

PYT scandal... owner refuses to apologize for sharing tip

Yes, it's the name of the restaurant. I was asking what the initials stood for. The first two respondents got it.

Sep 16, 2014
GH1618 in Not About Food

PYT scandal... owner refuses to apologize for sharing tip

Perhaps there is some way it can be stabilized. Anyone who would pay that much for it could pay to have it preserved.

Sep 16, 2014
GH1618 in Not About Food

PYT scandal... owner refuses to apologize for sharing tip

That's a terrific idea.

Sep 16, 2014
GH1618 in Not About Food

PYT scandal... owner refuses to apologize for sharing tip

I'm with the owner on this. As long as he didn't reveal the person's credit card number, it isn't a "complete breach of ... privacy." A well-known football player is a public figure, so his conduct in a public place is open to public scrutiny. I haven't seen the picture — was it a photo of a credit card ticket? If so, writing a 20 cent tip on the ticket is just stupid as it documents his chintzy tip. If he wanted privacy he should have left the tip line blank, and if he wanted to leave an insulting tip he should have left a nickel or dime. Without a document, it would not have been so easy to expose.

As for "ethics," I doubt there is a formal code of ethics for restaurateurs. It may be bad P.R. but it might also be good P.R. I like an employer who sticks up for his staff, and I don't especially like overpaid athletes with an attitude. This wouldn't keep me from going there if it were a place I liked. Driving out those who worship football players could only make it better.

Finally, what the heck is PYT, anyway?

Consumer Reports Investigates Exploding Pyrex

That's a different phenomenon. Water expands when it turns to ice.

Sep 15, 2014
GH1618 in Cookware

Consumer Reports Investigates Exploding Pyrex

If your bottom oven heating element is exposed, you had better not use tempered glass bakeware in it.

Sep 15, 2014
GH1618 in Cookware