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Molcajete questions

Funny you should mention that...I was actually considering using sandpaper to smooth the inside. I figured it was the same concept as grinding rice, just an updated version.

Jun 20, 2013
bcemail in Cookware

Trying to find a curry powder

Thanks for all the replies! Missed them since Yahoo thinks Chowhound is spam.

I think chaat masala is definitely it! I will pick some up or make some soon! Vadouvan looks like something I need as well...

Thanks again!

Jun 18, 2013
bcemail in General Topics

Molcajete questions

So are they actually solid stone? Not concrete? I also read that the concrete versions always give off grit, so didn't want to season it and use it if I'm going to have concrete bits in my guac.
Thanks

Jun 18, 2013
bcemail in Cookware

Molcajete questions

I wasn't sure if "natural stone" could be a catch all for anything. But I think you may be right. The box read "made and printed in China" so I got worried, but then my wife pointed out that this probably just referred to the box.

Thanks for the help!

Jun 15, 2013
bcemail in Cookware

Trying to find a curry powder

An Indian acquaintance a few years back recommended a type of curry powder which I cannot remember. From how she described it, it was quite different from the typical "curry powder" one finds in a grocery store. It sounded slightly tangy or salty or something as I recall, and she would sprinkle it as seasoning on top of lots of things, even french fries, etc.

Anyone have any clue what I'm talking about? Googling curry powder comes up with way too many hits that I know are not right, but I can't figure out how to search for this stuff.

Thanks!

Jun 15, 2013
bcemail in General Topics
1

Molcajete questions

I was recently gifted a Casa Maria Molcajete (I think ordered from Amazon). Whilst researching how to season, I read that some on the market are not actual stone, but are made out of concrete with various toxic binders (yay China!). Anyway to tell which I have?

I can see concentric circles in the bowl, which I thought was a good sign that it was carved out (albeit by a machine) rather than cast.

Any help would be appreciated!
Thanks

Jun 15, 2013
bcemail in Cookware

Pasta Maker Recommendations?

It does, but I'm interested in making some different shapes, such as macaroni, etc. But I have considered the motor attachment as well. Thanks!

Dec 08, 2012
bcemail in Cookware

Pasta Maker Recommendations?

Hi all,

I have a hand crank pasta maker, but I'm looking to get something motorized now. I was originally thinking I would just get the roller and cutter attachments for my KitchenAid. Then I started reading about extruders and realized I would rather have them, as I could expand from "Flat" pastas I currently make.

I think I have whittled down the playing field to either:
KitchenAid KPEXTRA pasta extruder attachment
or
The Lello 2730/3000 Pro Pastamaker (which is a mixer and extruder all in one.)

Anyone have any experience, good or bad, with either? Any other product I should look into?

Thanks hounds!
Brian

Dec 08, 2012
bcemail in Cookware

Cleaning/seasoning a new wok help

Hi, I think that I got most of it off, but it took forever, and I never completely trusted that it was set. I was worried about using it while my kids were around. The twist was that when I went to cook with it, I realized that the wok ring wouldn't fit on our cook top. I tried using the wok on the grate, but it was too unstable. In the end, I stuck the wok and the wok ring in a drawer, and I've been using my large DuBuyer saute pan as a wok, which works well. I still have been meaning to hack my wok ring to make it work, so that all that scrubbing and lost brain cells cleaning my wok wouldn't be wasted.
I also considered the Lodge Wok. It's flat bottom but curved inside. Only problem is the weight makes it so you can't toss stuff, so I'd have to get used to only using tongs, etc. But I've become a cast iron devotee of late, and love the durability, natural non-stickness, etc.
Good luck!

Nov 15, 2012
bcemail in Cookware

Cleaning/seasoning a new wok help

Well, I'm hoping that I've got most of it off. I took it to the garage and used some lacquer thinner with steel wool. There was lots of black stuff coming off, so I took it in and scrubbed with hot soapy water. Just popped it in the over @ 500 to dry and then covered with oil. There was some black residue on the paper towel that I used, so I'm hoping that I won't always be getting that on me and/or the food.

Gonna cooks some onions later to see what happens. I hope I'm just smelling the metallic smell now. The first smell was awful. They had a more expensive wok of the same variety that was made in Japan, kinda wish I got that one, maybe it would have been less toxic smelling. But, I guess this is par for the course with these woks. Just wish I could find one made more locally that wouldn't need the crazy coating to make it here.

Thanks for the help!

Jan 29, 2012
bcemail in Cookware

Cleaning/seasoning a new wok help

Not sure if it's lacquer or oil. I was hoping that the self cleaning cycle would burn off whatever was on there. The instructions had me boil water with baking soda, but I was worried this wouldn't get everything off (especially what's on the outside). Guess I'll just keep scrubbing and hope the smell wears off...

Jan 21, 2012
bcemail in Cookware

Cleaning/seasoning a new wok help

Just got a new iron wok, and I knew that there would be an oil coating to prevent rust. I followed the directions and started boiling water on the stove top. As it got hot, I almost got knocked over by the fumes. The websites say they use "food-grade oil", but it smelled a lot more like an auto garage than a kitchen. And I don't completely trust the manufacturing standards of China...

I'm not sure if I've gotten it all off, and I'm worried that when I start to cook with it, it will give off this smell/fumes. Some parts are looking metal colored, and some are a little darker (I can see the scrub lines from where I cleaned with steel wool).

Anybody ever put one in the oven on self-clean? My cast iron skillets are due for a re-season, and this is how I usually do it, so was thinking it might get rid of the excess "oil" on the wok.

Thanks for all the help! Learned lots reading through these forums!
Brian

Jan 21, 2012
bcemail in Cookware