SWISSAIRE's Profile

Title Last Reply

"New Revereware"

Hi K-

One for Sherlock Holmes.

I found a complete set of 4, used but intact, lids and all.

I have no idea how they got here, or who purchased them, except they were found in my parents collection of cookware. My father was in the United States in the 1960's, so he may have purchased them at that time.

I can read the bottom quite well on one pot and stated in a circular pattern is " Revere Ware Riverside Cal "

I'll work on the copper a little with Flitz pastes, and see what else surfaces, and post the photos.

cheers,

-R

about 8 hours ago
SWISSAIRE in Cookware

Wild Caught Salmon from Vietnam at Wahoo's at Irvine Spectrum, Irvine, CA [moved from Los Angeles board]

Hi K-

" Politically cleansed fish. "

Sounds like re-education or brainwashing of fish.

-R

about 8 hours ago
SWISSAIRE in General Topics

basting brushes?

Silicone.

A smaller pastry brush, and a larger BBQ basting (mop) brush with curved arm ( so mine do not get burned ). Both Rösle.

Tip: The smaller pastry brush is a good tool for spreading very little pressed nut in a hot wok, or olive oil on the hot side walls of a deep roasting pan. My No-stick method for stainless steel cookware.

Cleaning: They could go in the dishwasher, but I do them by hand and hang to dry on a kitchen rail.

Sep 19, 2014
SWISSAIRE in Cookware

WOK SIZE - does it really matter?

The wok in the photo on the left is flat bottomed. Not sure of the wok on the right.

Sep 19, 2014
SWISSAIRE in Cookware

Jamming, canning and preserving 2014

Hi rstuart -

Apples, and actual unadulterated Apple Juice ( Apfelsaft, Jus de Pomme ) are both a very good source of pectin and sweetener for making pear jam or preserves.

An old custom here is not to buy pectin but start a base from under-ripe organic green apples, seeds and all. Many small stalls or even families on the weekend make and sell this. This as a rule is never made from those apples that are usually found waxed in the markets.

Just boil it all but the stems, reduce the mass down, and let it strain out over a large pot overnight. I use a large fine strainer for that, removing seeds from berries, and fine broth. Not usually suggested due to clouding, but I encourage the process by pushing the well-cooked mash down through gently with a wooden pestle. (Photos)

Rule of thumb is 1 cup of apple pectin to 1 cup of pear fruit. Less sugar required is another benefit.

For 10-12 1/2 pints jars of jam, that takes 2 kilos of green apples. Not as efficient as pectin from the market, but if flavour is what you desire, and gifted a few apples, it is worth a try.

Sep 19, 2014
SWISSAIRE in Home Cooking
1

Wild Caught Salmon from Vietnam at Wahoo's at Irvine Spectrum, Irvine, CA [moved from Los Angeles board]

Right.

That is the Irvana, behind the Orange Curtain, in the Socialist Republic of California. As the old joke goes.

Bringiton, what happened to the recent plan to break California into 6 autonomous regions ?

Sep 18, 2014
SWISSAIRE in General Topics

Wild Caught Salmon from Vietnam at Wahoo's at Irvine Spectrum, Irvine, CA [moved from Los Angeles board]

Could very well be.

Or re-wraps from the local Costco, Seafood City, or 99 Ranch market chains. All good stores for quality seafood, farmed or not.

Sep 18, 2014
SWISSAIRE in General Topics

Wild Caught Salmon from Vietnam at Wahoo's at Irvine Spectrum, Irvine, CA [moved from Los Angeles board]

Hi Can't talk...eating.

Not sure.

I'm in Switzerland, and although I have visited California and the Irvine Spectrum (near Laguna Beach and Mission Viejo ) I do not know if he is referring to Yahoo Fish Tacos, or something else.

Jethro Tull played nearby years ago, led by Ian Anderson who became involved in Salmon farming in Scotland. Perhaps he left a few wrapped in Vietnamese newspapers.

Sep 18, 2014
SWISSAIRE in General Topics
1

Wild Caught Salmon from Vietnam at Wahoo's at Irvine Spectrum, Irvine, CA [moved from Los Angeles board]

Not aware that wild Salmon are native to the ocean waters of Vietnam.

I am aware of a large amount of farmed seafood from Vietnam, onshore and offshore.

When in doubt on the returns of your money invested, don't.

Sep 18, 2014
SWISSAIRE in General Topics

Are you using a bread machine?

Thanks for the tip, Duffin.

Paprika: I'll look that one up.

Sep 18, 2014
SWISSAIRE in Cookware

serving seared tuna

Correct.

Language: Ahi sounds like Mahi, especially in a noisy, grill restaurant.

So in that setting, it is better to say " Tuna " than " Ahi. "

In New Orleans, a holiday layered meal of Turkey-Duck-Chicken entitled Turducken. One Christmas visiting in California, I saw it at offered at Whole Foods and decided to order one.

With a big smile the Whole Foods meat department asked me to repeat my order twice before he was clear on what I wanted. He said he only got half of it right the first time around.

Sep 18, 2014
SWISSAIRE in Home Cooking

Are you using a bread machine?

Congratulations.

On both, whenever they arrive.

New Iphone 6 no doubt ( he said, green with envy ) ?

Sep 18, 2014
SWISSAIRE in Cookware

serving seared tuna

Stimuli.

After posting my comment last night, the wife asked what do you want for Supper.

I jumped up, looked in the freezer and found 2 triangular cut Ahi Tuna steaks. 2 hours later, guess what was on the menu ?

I made three different salad dressings to try: Balsamico, Mushroom Caper, and Cilantro to try. The Cilantro turned out to be very good with the seared Ahi Tuna slices and the salad. I added a few thinly sliced green apples also to the mix.

Just an observation, but when in North America there is a language difference between ordering seafood on the East Coast versus the West Coast. Regional patois, if you will.

If one asks for " Ahi " on the West Coast, it is usually Tuna one will be served. If on the East Coast asking for " Ahi " will usually be served " Mahi " or "Mahi-Mahi." ( Both good ).

If ordering " Ahi " as I did once in Charlotte, North Carolina, it was "Mahi-Mahi, " swimming deeply in a rich, orange Lousiana Hot sauce, as it did with my wife's Salmon.

Sep 18, 2014
SWISSAIRE in Home Cooking

Fogo de Chao: A Meat Journey

I've dined at the Beverly Hills California location on La Cienega a few times, as well as Sao Paulo. Very consistent menu world-wide.

I especially enjoy the Lamb at Fogo de Chao. There is a similar chain in North America called Greenfield's, but Fogo de Chao sets the marque.

(-sigh-) I wish they had one nearby.

Sep 18, 2014
SWISSAIRE in Manhattan

Jamming, canning and preserving 2014

4:45 CEST ( Central European Summer Time ) Summer time ? No longer.

It is getting colder, with more rain. Fall weather is on it's way.

Yesterday, a colleague brought me a small basket of Meyer Lemons from her back yard. No spray, "as organic as you can be. "

Home then in the evening, after Supper, I started making Meyer Lemon Marmelade, this time using a large 28 cm low pan on induction. By the time everything was added (water, pectin, raw cane sugar, lemon slices), it was filled to the top. So a very low boil (setting Nr. 1 ) was needed to avoid boil-over splash.

Remarkable fragrance throughout the house. I considered adding Rosemary, but kept it Meyer Lemon only, and finished with 4 half-pints and 6 full pints, and a few spoonfuls for the wife and I to enjoy. Sweet, tangy, but mildly bitter: Perfect.

The pantry shelves are groaning now with fruit conserves and marmelade from this Summer alone much of which will be enhancing Christmas gifts.

Sep 18, 2014
SWISSAIRE in Home Cooking

serving seared tuna

No problem rjbh20/JC2-

One easy preparation is to first roll or coat the tuna steak in herbs (cracked pepper, salt, garlic, sesame seed, rosemary-your choice) then place it in the freezer for 10 - 15 minutes. Or overnight below in the fridge section is even better, but the tuna steak(s) need to be covered in foil or cling wrap.

Assemble chilled salad greens, asparagus, cold, cooked French green beans, hard boiled egg, perhaps capers, and Balsamic vinegar dressing, on each plate. Like a Cobb or Salade Niçoise if you will, with the sliced tuna topping featured.

Take the cold tuna steak and either sear it quickly in a pan, or flash-grill it very quickly. It will hold due to the cold, and still slice thinly this way. ( In another post you can read about the merits of using a thin inexpensive but razor sharp Kiwi-brand knife, perfect for this ).

Then take each plate of salad and top with thin slices of the tuna steak, as shown in your photo. Garnish perhaps with sesame seed, watercress, or parsley, adding the Balsamico as needed.

One can squeeze lime, soy, or other sauces as you like, but that sometimes overpowers the tuna slices.

Sep 17, 2014
SWISSAIRE in Home Cooking

Are you using a bread machine?

Thanks for the clarification Duffy.

Sep 17, 2014
SWISSAIRE in Cookware

Are you using a bread machine?

Hi DuffyH-

I think Amazon.com being the successful mega-business that it is, does an excellent job in providing customers what they want.

However, if any large business is not paying it's share of local taxes, the question arises as to an unfair business practice, especially when other similar businesses are paying tax.

I'll pay the tax. Personal feeling of course, but I would rather that they do. Many governments (Federal, local, city ) are hard pressed at the moment, and every bit from every source helps.

Here, ( in English ) is an example where extra taxes could really help, as an example:

http://www.dailymail.co.uk/news/artic...

Sep 17, 2014
SWISSAIRE in Cookware

Scandinavian Minimalist Cookware

Hi Ferret -

Nice designs, very minimalist, but no actual cooking reviews using the cookware. I've been down this road with a few Danish cookware items: Good looking but poor cooking.

In this day and age, and induction piece or two would be appropriate here in Europe.

Sep 17, 2014
SWISSAIRE in Cookware

serving seared tuna

Hi JCZ -

You can prepare Ahi in advance, but it is better if you season it, chill it or lightly freeze it, and then sear or grill it quickly before serving.

Depending on the location temperature, it should be refrigerated and not sit out on a counter very long. If I were expecting guests at 7 in the evening, I would take it out of the refrigerator at 6:45.

Dynamite sliced on a salad, and best served somewhat chilled.

Sep 17, 2014
SWISSAIRE in Home Cooking

Fogo de Chao: A Meat Journey

Ola Fooder -

Excellent post and pictures of a great restaurant chain for carnivores !

Sep 17, 2014
SWISSAIRE in Manhattan

Are you using a bread machine?

Hi Antilope-

Makes sense. Amazon Prime when in stock.

Our luck here is finding a good item, at good value on Amazon.DE, and then in the small print " Shipping only to EU countries. "

Sep 16, 2014
SWISSAIRE in Cookware

Are you using a bread machine?

Duffin, I understand completely.

8 long days and 9 long nights. However a price differential of 75 % less can be savoured.

Ready for Sea.

Sep 16, 2014
SWISSAIRE in Cookware
1

Are you using a bread machine?

Hi Duffin-

Sounds like you didn't buy it on Amazon Prime.

The wait can be excruciating.

Sep 16, 2014
SWISSAIRE in Cookware

Are you using a bread machine?

Hi Antilope & DuffyH -

Saw your reply, and have an observation to make on the Zojirushi Breadmaker,

Ours is over 10 years old, and still going strong. Two years ago I collected a basket of mixed berries, and thought I might try the jam setting on 2 batches:

1. It slow mixes the jam mix, and heats it well.
2. I added more pectin than I normally use. I added the pectin before sugar and lemon juice.
3. I added nuts to the second batch, and they must be small chopped or they will stick against the dough hook.
4. I ended up with a little less than 2 pints per batch.

This was a bit small for us, as we usually do 10-12 jars at a time. But for a small amount or jam or preserves, the Zojirushi worked very well. Using just the single Zojirushi bread baking container, the prep is the same, but the clean-up is much easier.

Sep 15, 2014
SWISSAIRE in Cookware

Stand mixer - worth having?

Easy there, Duffy.

Rough on the Fontanelles with the younger ladies.

Sep 14, 2014
SWISSAIRE in Cookware
1

WOK SIZE - does it really matter?

My pleasure.

Sep 13, 2014
SWISSAIRE in Cookware

WOK SIZE - does it really matter?

Years ago I bought a small wok 25 cm (or 10 inches) which was fine for my wife and I alone. But when the kids or guests came over, it was clearly too small. We ended up cooking in batch shifts with the kids once, and realized it was time for a larger wok.

Along comes induction, and that had to be added into the selection criteria. I found one online that was 40 cm, stainless, deep, glass lid, and induction compliant. Not such a good choice.

It turned out to be well made but very heavy. After a few meals, it went into storage. Since then a stainless de Buyer induction wok, and AEG stainless " infusion " induction wok, and a Rösle. The Rösle was the best made, and the most used. I saw a new one on sale, and using another's thread title " Box and all, it followed me home." I have used both simultaneously on induction. The others have now been given away in the family.

For family size needs, we think a 35-36 cm size( 13-14 inch) is best. Small meals, a lot of vegetables or noodles, or a large party, it works well, holds the heat, and cleans easily. No seasoning of the wok is needed, and it doesn't rust.

Sep 12, 2014
SWISSAIRE in Cookware

It followed me home

Looks like a good buy for you !

I like Kiwi / Thailand knives. Good value and they chop and slice very well.

Sep 12, 2014
SWISSAIRE in Cookware

Pressure Oven -- How is this possible

There are kitchen built-in pressure ovens for sometime now in Europe.

Highly expensive, but effective. Essentially, a pressure cooker on it's side. ( Round built-in Upper right -both photos ).

The little countertop version offered by Wolfgang Puck online appears to be a very good value, having more features.

Sep 11, 2014
SWISSAIRE in Cookware