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seattle_lee's Profile

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Tell me what you use your oval oven for

Yeah I do use it on the stovetop, but only for oblong items like whole chicken or leg of lamb

Jan 18, 2015
seattle_lee in Cookware

Tell me what you use your oval oven for

Boneless leg of lamb and whole chicken come to mind immediately, if only because I make them so often. Really I'll use it for anything about that size that's going in the oven, or that I'd of oblong shape

Jan 16, 2015
seattle_lee in Cookware

Champagne Recommendation <$75

I see that I am too late to help in this instance, but for future reference, I've had really good luck buying bubbly at Pete's Wine Shop (either Eastlake or Bellevue). There's an older African-American guy at the Eastlake location that really knows his stuff. Prices are good, too.

Dec 31, 2014
seattle_lee in Wine

Wine Pairing with Lobster Bisque?

I like the idea of a sparkling wine, but a richer one than most Cava. Many Champagnes would fit the bill, as would many sparkling Vouvrays and Cremant du Jura.

If you go with a chardonnay, I would do a rich white burgundy. My number one choice would be a well-chosen Meursault but you would do well with Puligny, Chassagne, St Aubin, or a richer Chablis or Macon.

There are a number of wines I would like from Vouvray and from the Jura, but they are specific bottlings from specific producers. What I think you need here is a wine that is both rich and acidic. If you have a quality wine shop near you, you might ask them for a recommendation.

Dec 31, 2014
seattle_lee in Wine

Telling Me Wine Names Rather than Generic Grape Types

I often just decide that those folks don't want me drinking wine at their restaurant, because I run into that all the time. It annoys me, too, but most people seem fine with it. My sister is always excited if they have an Albarino, and doesn't care who made it.

When I do decide to ask for more information, I usually narrow it down to 2 or 3 wines and ask to see the bottles. Not perfect, but that way I find out the producer, the bottling, and the vintage -- all of which are important.

Dec 31, 2014
seattle_lee in Wine

Stripping de Buyer Carbone Plus

I'm hoping to strip down and reseason one of my Carbone Plus pans. Not sure if it is safe to leave in the oven on the self-cleaning cycle.

Are there other ways to strip it down that don't involve noxious chemicals?

Dec 23, 2014
seattle_lee in Cookware

Sheath for meat cleaver

I use a sani-tuff rubber cutting board with my cleaver. Works great.

Dec 07, 2014
seattle_lee in Cookware

Why are kitchen tools so expensive?

Have *you* looked at Tojiro DP?

What's Best for Cutting Pizza?

Yeah, sharpening a wheel cutter sounds like *vastly* more work than sharpening a knife. As does a trip to the store to buy a new one.

But then I've had a lot of practice sharpening my knives, and I have knives with incredible edge retention.

Sep 09, 2014
seattle_lee in Cookware
1

What's Best for Cutting Pizza?

That's not exactly what I had in mind, but pretty close. And it's a brand with a good rep for inexpensive knives. It'll also be useful for far more than just cutting pizza.

http://www.chefknivestogo.com/cckclea... is the form factor I was thinking of.

My actual knive is a Sugimoto No 6 OMS, but that's a lot more expensive. It's also my primary kitchen knife, and I can't imagine paying that kind of change for something that would have limited utility. Fantastic knife, though.

Sep 05, 2014
seattle_lee in Cookware

What's Best for Cutting Pizza?

I use a chinese chefs knife (aka 'cleaver'). Works great.

Sep 04, 2014
seattle_lee in Cookware

What is the best way to freeze mushrooms?

Dry the porcini, make duxelles with the others. To dry the porcini, slice them and then put in the oven at 170 with the door cracked open.

Aug 28, 2014
seattle_lee in Home Cooking

Seattle Spanish Staying Power?

I agree, Txori was a great spot and we miss it. Sadly never got to try Aragona.

Aug 28, 2014
seattle_lee in Greater Seattle

Best pots/pans?

Not a fan of sets -- you want different materials & design for different pieces.

For my money, nothing comes close to carbon steel for skillets and crepe pans. Mine are all de Buyer, but a friend has some older Paterno that's pretty good too. Having a single stainless saute pan or skillet is good for acidic foods. I think Sitram is best value, Demeyere is just best (and worth it if you are only buying one).

For pasta / stock pot, cheap stainless with a heavy disk bottom is good, so long as there's a lot of liquid in the pot. I also have an enameled dutch oven for when I'm making a stew not a soup. Mine is Staub, picked up on craigslist.

Saucepans good to have in stainless clad -- I like Sitram Catering.

I've owned a number of all-clad pans, and still own some. Every one was not worth the price I paid, IMO. Not that they can't be worthwhile if you find them at the right price. But with what I know now, they are no longer on my shopping list.

Aug 18, 2014
seattle_lee in Cookware

Chocolate cake south of downtown?

We ended up with one of the guests baking a cake, so we didn't buy one. But I've got to say that Cakes of Paradise looks very interesting.

Columbia City would have been my normal first choice, but I've never been moved by their cakes. Pastries and breads, yes. Just not the cakes.

Aug 18, 2014
seattle_lee in Greater Seattle

Chocolate cake south of downtown?

Where can I get a great chocolate cake, preferably south of downtown? It's for a birthday, but decoration is not needed.

Aug 14, 2014
seattle_lee in Greater Seattle

Why all the hate still for Dupont Teflon?

I too just flat out prefer cast iron out especially carbon steel. Nonstick just doesn't brown properly, and carbon pans are just so easy to clean

Jul 30, 2014
seattle_lee in Cookware

B'ham fam doing SEA for a day - looking for casual ethnic (probably) dinner

Sichuan Cuisine at 12th and jackson

Jul 16, 2014
seattle_lee in Greater Seattle

Our de buyer Carbon Steel Cookware Experience

Here are my two cents -- now that I have owned these pans for a good 2-3 years, I just can't imagine doing without them. Mine are Carbone Plus. Never had any difficulty with seasoning, very much nonstick, easy to clean. And cheap, too. What's not to love? I don't rate them as highly as the couple of Demeyere that I own, but I honestly reach for them more often.

Jul 15, 2014
seattle_lee in Cookware
1

Need help with my 1st sushi knife

If you are going to go with the yanagi, you should probably know about www.kitchenknifeforums.com. Also Jon Brioda's video here https://www.youtube.com/watch?v=kA0vd... (his other sharpening videos are pretty good too).

Jul 13, 2014
seattle_lee in Cookware

Need help with my 1st sushi knife

Good advice from chem and cowboy. If you go the yanagi route, there are several japanese sellers on ebay that give good value. Both Yoshihiro and Tojiro are reputable brands, and make affordable yanagi available on ebay. These might be a good way to get your feet wet with the use and sharpening of a yanagi, and see if it is good for you. I have a yanagi from Shimatani that I bought on ebay, and it is a nice knife, but I don't see it listed at present.

Jul 12, 2014
seattle_lee in Cookware

Seattle near Safeco Field

What do you consider walking distance?

In addition to seconding Il corvo and salumi, I would also recommend Maneki, Tsukushinbo, Tamarind Tree, Sichuan Cuisine, and Hing Loon.

May 14, 2014
seattle_lee in Greater Seattle

Tough Lamb?

I'd do a slow braise with the leftovers. Like others have said, this seems more like mutton than lamb. 7 lbs for a boneless leg is pretty huge for lamb

Apr 24, 2014
seattle_lee in Home Cooking

All-Clad 12 Inch skillet alternatives?

I'd get a carbon steel pan. Everyone else seems to be suggesting stainless, but I don't see anything in your requirements that points to stainless.

I have had great experiences with my de Buyer Carbone Plus pans, but tthere are other good options for carbon pans.

Apr 09, 2014
seattle_lee in Cookware

A New Orleans native visits Seattle for the first time

I second the recs for Spur and Salumi and Altura.

For vietnamese, try Long Provincial.

Apr 08, 2014
seattle_lee in Greater Seattle

What's new in your kitchen?

You could spend a whole lot more money on pans that de Buyer. Carbone Plus is just as good as Mineral B, IMO, and a bit cheaper,, but it's not like Mineral B is even in the same price range as Demeyere.

Mar 27, 2014
seattle_lee in Cookware

What's the most unique food experience in Seattle?

Poppy and Revel would be my 2 choices.

Feb 11, 2014
seattle_lee in Greater Seattle

Food, Beer, Wine - Seattle Favs

Vif is a great wine & coffee spot, catering to a more old world palate than many of the local wineries.

For beer, I like Chuck's Hop Shop, The Beer Junction, Schooner Exact, Epic Ales, and Elysian.

Feb 02, 2014
seattle_lee in Greater Seattle

Need low(ish) budget menu for great wine

If you have an Asian market nearby, they often have while duck at about 2.50 a pound. Simple roast duck matches many red wines

Jan 31, 2014
seattle_lee in Home Cooking

Best Value-to-Price Ratio in Seattle?

Gorditos is still good, as of my last trip, maybe a year and a half ago

Jan 23, 2014
seattle_lee in Greater Seattle