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Help me to buy Green Tea

I'm tired of cheap green tea from local asian supermarkets.
I really like the taste of green tea, I like to drink it really warm (not boiling) I like it's bitter taste, and I like when it's stronger, I despise watery green teas.

I would like to get some quality green tea, but have absolutely no idea where and what to order, I read a bit on forums and on google, but there's just so much info that I get confused.

Could you recommend few kind, average priced green teas, so I could get into it and once I learn what's what then I can move onto more expensive kind.
Also matcha really interests me, and I would love to include it in my order aswell to give it a try, curious on the taste.

If anyone has some idiot's Guide to Green Tea I would appreciate a link :)

Jan 20, 2014
toyopl in General Topics
1

Which oil for seasoning Lodge for 500f cooking

I got a Lodge 5qt dutch oven for making some bread and I'm wondering which oil do I season with to pop it in the oven and not burn off the seasoning.
I usually make one or two breads so the Lodge will have to stay in oven at 500f for around 2 hours.
I see all kind of oils with high smoke points, this company for example has few that say for high heat http://www.spectrumorganics.com/?id=6
Most of them say for 450f though, so I'm unsure which one to grab, and also if some of them would give of a funky smell :)

Jan 07, 2014
toyopl in Cookware

Unsure which Flour for No Knead bread.

I just picked up Jim Lahey "My Bread" book and tried to make his bread few times with generic flour I had laying around.
I wanna buy flour for his recipes and I will use Canadian All-Purpose, Whole Wheat and Rye Flours.
Could you help me out as I'm unsure which flour to buy, I wanted to buy Robin Hood as it seems to be popular, but on their website they have All-Purpose regular and also Unbleached version, unsure what this means and which to pick.
I also see only one Whole Wheat, am I to assume that it's Bleached ?

http://www.robinhood.ca/Products

Jan 05, 2014
toyopl in Home Cooking

Where to find Rosenthal Epoque or similar dinnerware

Yes, I've seen this website before, but it only has few pieces each.

Jun 20, 2013
toyopl in Cookware

Where to find Rosenthal Epoque or similar dinnerware

I'm shopping for dinnerware for our new house and local shops are lacking here in Canada so I have to rely on Internet.
My mother has nice Rosenthal set, all white Maria and I like the weight and material it's made of.
But we want something modern and Rosental Epoque all white falls into what we like, I love that it's simple, nice deep lip on outside and the pasta plate is simply amazing.
I cannot however find where could I source it, or worst case scenario what would match this set lookwise.
The shape is popular, but there's million of websites and it's a bit overwhelming.

Jun 19, 2013
toyopl in Cookware

Chives - did I get the right ones

I bought a wok from the wokshop.com and I thought I would get a bit better at stir frying.
I never knew that chives are different than green onion, always thought it's the same thing.
So today for first time I saw chives in chinese store and got them. However these ones have root cut off, and have some flower on the tip, the label says Flowering Chive Bud.
I also saw other ones when getting out of the market labeled Chives and they had no root and nothing on the tip, looked like green onion wiout a root.

Do both of these are the same, just a differet variation of a plant ? I want to stir fry, and also wokshop says to stir fry chives to season the wok.
Attaching photo, hope you can see it.

Apr 13, 2013
toyopl in General Topics

Few q's about a wok

I'm thinking of ordering this wok http://www.wokshop.com/store/detail.p... to try making some asian dishes, however I have some questions.

-I'll be using this on electric glass top surface, any problems with that ?
-The flat surface is 5'', can I use it on biggest burner without the wok covering whole surface of burner ? I heard somewhere once that whole burner has to be covered otherwise you can damage the stove.
-Any other places that sell something similar to this, $30 shipping to Canada is quite expensive.

Feb 23, 2013
toyopl in Cookware

Range hood - why it's needed ?

$300 for a brass emblem ? Lol, what is that ?

Feb 22, 2013
toyopl in Cookware

Range hood - why it's needed ?

I'll be transitioning from electric cooktop to my first Gas range. I'll be going with Viking D3 30'' RDSCD230-5B and Viking 30'' pro hood VWH3010.
I'm wondering why exactly do you have to vent, do you have to vent every time you run your stove and how many cfm for a 30''.
On our electric top we don't usually need that much venting, I put our 600cfm on lowest setting when cooking and maybe a medium speed on smelly foods.

Feb 20, 2013
toyopl in Cookware

What's the best gas range/oven I can get for $2500 or less?

I am considering Kitchenaid Dual Fuel range
My parents have Kitchenaid electric range and it has served them well for the past 5 years, so I'm thinking about trying their dual fuel and see if it's up to a task.

Feb 16, 2013
toyopl in Cookware

Do I need Carbon steel pans ?

As I started seasoning my Debuyer mineral pans I started thinking, what do I actually need them for ?
I have a set of Tramontina stainless steel pans and I have a set of DeBuyer non stick pans.
Thinking to myself do I need the extra pans and what would I use them for, what kind of cooking, I like to cook everything from European to Mexican and Asian. Right now I'm hooked on Indian food, but last month I was hooked on pastas :)
I never used cast iron or carbon steel pans before, so not sure what they have to offer.
It's just me and my wife in a little Townhouse, and before I grab the other 12'' Debuyer to season I would like some input.

Feb 14, 2013
toyopl in Cookware

Lower fat and calorie fettuccine alfredo

I loeve chef Johns from foodwishes recipe, both the Alfredo and carbonara are great tasting
Alfredo http://foodwishes.blogspot.ca/2010/03/chicken-fettuccine-alfredo-since-it-was.html
Carbonara http://foodwishes.blogspot.ca/2010/06...

Feb 12, 2013
toyopl in Home Cooking

Few q's about spices

Unfortunately I'm in Canada and I think Penzeys and Thespicehouse charge around $60 to ship to us :(
You guys are so lucky you have such nice suppliers.

Feb 02, 2013
toyopl in General Topics

What cookbooks have you bought recently, or are you lusting after? February 2013 edition!

Gordon Ramsay Great Escape both the Indian edition and the Southeast Asia edition.
I just started with Indian and the food in it seems delicious :)

Feb 02, 2013
toyopl in Home Cooking

Few q's about spices

I want to place a big order for spices, pretty much every spice that I needed so far and every spice that I need for dishes I want to try.
I counted 51 spices so far :) I just want quality spices and I'm tired of paying $7 for 2oz of Mccormick spices.
Here's few questions I have:

-How long do spices hold their flavor ? Thinking what amounts should I order.
-Are glass jars ok for holding spices ?
-What cinnamon sticks should I use for Indian cooking ? Ceylon, Indonesian, Saigon ?
-Dried Red Chilli in Indian recipes, is this Chile de Arbol or Tien Tsin Chinese or Sanaam ? Not sure which to order.

Feb 02, 2013
toyopl in General Topics

Is House of spice a quality shop ?

I'm thinking about getting some good quality spices.
So far my cabinet is filled with Mccormick and Irresistible brand spices in the little jars and I thought that since I like cooking eveyrhting from European to Indian and Asian I might get some quality spices.
I read that Pendry's and Spicehouse in the states has quality spices but what about the House of Spice in Toronto ?
Looking at the pics it doesn't look like much, but is the product good ?

Feb 01, 2013
toyopl in Ontario (inc. Toronto)

A little help with recipe pls

I'm making my first butter chicken dish and since I like Gordon Ramsay I thought I would try his recipe.
But I run into one question, in his recipe it calls for "1 Cardomom Pod, seeds slightly crushed" what does he mean, I never used cardomom before, so not really sure what to do with it :)

For anyone interested I'll post recipe below.
800g chicken thighs, boneless and skinless, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2cm ginger, peeled and finely grated
½tsp fine sea salt
½tsp hot chilli powder
1½tbsp lemon juice
75ml natural yoghurt
½tsp garam masala (mixed Indian spices)
½ tsp ground turmeric
1tsp ground cumin
1-2 tbsp vegetable oil, for brushing

For the sauce:

1½ tbsp ghee or melted, unsalted butter
2 garlic cloves, peeled and finely chopped
2cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 cloves
1tsp ground coriander
1tsp garam masala (mixed Indian spices)
1tsp ground turmeric
1tsp hot chilli powder, or to taste
275ml tomato pure
1tbsp lemon juice
40g unsalted butter
100ml double cream
1tbsp chopped coriander, to garnish

Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 12 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander.

Feb 01, 2013
toyopl in Home Cooking

Should I buy this board

I do have bamboo cutting board from Marshals but it's annoying me and I refuse to cut on it, just unpacked it last week.
It was $15 so I don't mind, but it's wobbly, and it's not nice to the touch, maybe it doesn't make sense, but it's sort of harsh, like coarse feeling when you hold it, not smooth like my previous board.

Dec 06, 2012
toyopl in Cookware

Should I buy this board

But The plastic board would be ok to use with the Tojiro's ?
Wouldn't wanna mess up the knive blade.

Dec 06, 2012
toyopl in Cookware

Should I buy this board

I'm moving to my new place in 1 year and when I do, I will get Boardsmith board once we know how the kitchen will look, so far it's only on plans.
Right now we're living with my parents and my wife bought me Tojiro DP knives for christmas and I want to get a cutting board for them since the one I have has a huge split on it.

Don't want to invest much, just want to buy fairly cheap good board, that will be paired good with knives, and I can leave it later as my secondary board.

Being Canadian I looked at my suppliers website and this popped into my eye, cheap, known name, but other than that I'm clueless.

http://www.goldaskitchen.com/merchant...

Dec 05, 2012
toyopl in Cookware

Do I season Carbon Steel on the outside ?

Thank you, maybe I'll give the oven seasoning a try, seems to be easier and less messy than cooktop method.

Nov 18, 2012
toyopl in Cookware

Do I season Carbon Steel on the outside ?

Chem could you let me know what's the process of seasoning a pan in the oven ?

Nov 18, 2012
toyopl in Cookware

Do I season Carbon Steel on the outside ?

If I scrub the outside beeswax and do not season, will the pan rust ?

Nov 17, 2012
toyopl in Cookware

Do I season Carbon Steel on the outside ?

Sorry for yet another seasoning topic, but for past few days I cannot find the answerto this anywhere.
I have Debuyer Carbon Steel pan, it comes with bees wax all over it I guess to protect it before getting into customer hands.

Now, I have glass cook top range and I was about to season the pan.
My routine would be to heat water in it, and try to scrub off the wax, then pour Canola oil into hot pan and cover it all inside, then maybe cook bacon on it.

But what about outside ? There's wax on the outside of the pan as well, do I scrub it off ? do I season it with oil ?
What about the actual bottom of the pan, do you season it with oil ? because in my mind it sounds weird seasoning bottom with oil and then putting that oiled bottom on glass burner.

I never had or seasoned cast iron or carbon steel in my life.

Nov 17, 2012
toyopl in Cookware

Nonstick skillets, ideas for good ones?

I'm thinking about picking up Debuyer Choc line pans, they should match my Mineral line nicely.
Hope they'll last me a while, and they don't seem to cost much.

http://www.amazon.com/gp/product/B001...

Nov 13, 2012
toyopl in Cookware

Moving out of parents, need new knives

I did a little reading and listened to some of you advices and I decided to give Tojiro DP a try.
Seems that if I use the knives as intended than they should serve me well as my first knives.

Also I was looking into sharpening and I'm gonna try waterstones.
Here's what I'm thinking to order Bester 1200, Suehiro Rika 5000 and DMT XXC.

Nov 07, 2012
toyopl in Cookware

Moving out of parents, need new knives

And how would you place Mac Pro ? I see it seems to be very popular aswell.

Nov 05, 2012
toyopl in Cookware

Moving out of parents, need new knives

The Edge pro Apex I could actually buy, I looked into it few months ago, what I like is that it seems so simple to use that I don't think I could mess up the edge or sharpen at the wrong angle.
A waterstone I wouldn't feel comfortable using, just feel like u need to be more experienced with sharpening, but maybe I'm wrong.

Nov 05, 2012
toyopl in Cookware

Moving out of parents, need new knives

Oh, I'm sorry, I copied and pasted my topic here from kitchen knife forums, this is where I find Tojiro users saying about chipping issues and quality going down with it showing in handle quality, whatever that means.
I've been on chew for a bit now, and this forum I found recently, so I thought I would post this topic here, and get more opinions.

As for cutting chicken, I mean carving chicken into pieces after it was roasted, I roast chicken quite often and when I cut it into pieces I wouldn't want the blade to chip.

Nov 05, 2012
toyopl in Cookware

Moving out of parents, need new knives

My and my wife are still young (under 30s) and we bought a new house to finally move out of my parents house, and of course this means we have to invest in everything including knives

I had my eye on Tojiro DP series, wanted a 8'' chef, pairing knife, utility knife and a bread slicer sometime after if I like the knives.
However I just recently found this forum and quick search came up with lots of replies about quality of the knife going gown and that they're prone to chipping, this worries me a bit.
Looking at online retailer, the 3pc set is $140 which I think is great price, but if I have to watch out how I cut, to not chip the the knife on chicken bone, I'd rather bump the budget up to a $300 and get a better quality.
I'm new to cooking, I love it, but as you can imagine I can't stretch my wing in my fathers kitchen
I'd prefer western handle, stainless steel or anything that wouldn't make me worry about rusting.
My father has 8'' Wusthof Classic Slicer that I enjoy cutting with, no proper Chef knife in this kitchen
Could use some help.

Nov 05, 2012
toyopl in Cookware