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DANISH BREAD DOUGH WHISK

http://www.amazon.com/Danish-Dough-Wh...

This ones about $10

Amazon has them from $6 up. Different vendors, so don't know shipping.

Jul 13, 2012
cheuimay in Cookware

Difussers

I'm looking for a terracotta pot for making soup. the one I'm thinking of getting is suppose to be oven, microwave and stove top safe (with a difusser on electric) I saw a 7 inch cast iron one and wondered if a cast iron skillet would work as well. I a lot of those and one of them would probably be big enough to be put between the soup pot and the electric element. Has anyone used a cast iron skillet that way and did it work?

Jun 22, 2012
cheuimay in Cookware

Best Skate fish in Los Angeles

Does anyone know a market that sells skate?

Jun 07, 2012
cheuimay in Los Angeles Area

Nonreactive cookware

They actually supply Mercola. I got my set when Mercola was having a sale and realized that I could get other pieces from Xtrema. When I called up, I asked whether they supply Mercola and the person verified it. Again, I don't find them very nonstick at all, but I think I might be using too high a temp. Now having made soup in it an have it retain heat even at a low simmer with almost no water lost, I've gotten renewed respect for them. I just checked my skillets and found them to be still shiny even after repeated scrubbing. The pots seem duller, but nothing like the Scanpan with actual sections of the interior that looked like it's come off. The reason the Scanpan looks like half of the coating was scrubbed off is because, I kept thinking that it was all titanium and tried to scrub off what I thought was food sticking, but now I realize that I was actually scrubbing off the nonstick coating. No wonder it was so hard to get off. I don't know, all this discussion makes me wonder if all of the products out there are using PTFE. I do have to say that I've burnt food in my Xtrema and have scoured it off many times with a stainless steel scouring pad as recommended in their directions and never had any scratches. The food usually was very easy to get off.

This pdf reminds me of Corning's Visions line of cookware.

The owner use to work for Corning and wanted to distribute his own line of nonreactive cookware.

I'm pretty sure they are selling something that is nonreactive, because I don't think Mercola would carry it if it used PTFE.

May 27, 2012
cheuimay in Cookware

Nonreactive cookware

I went to Amazon to check out the pot and unfortunately, the cover is made of stainless steel. I'll go to their site to see if there is an all ceramic one. I'm using a 3 1/2 quart Xtrema all ceramic pot and love how it retains the heat. It will simmer a pot of soup for hours and lose less than one inch of water. I may just get one of their larger stockpots.

May 27, 2012
cheuimay in Cookware

Nonreactive cookware

They are upfront now, but not when they marketed their set to me as Titanium. Now seeing how peeled the insides of the pots are, I might have been cooking with aluminum all these years.

May 27, 2012
cheuimay in Cookware

Nonreactive cookware

The pot looks absolutely beautiful, but I'm looking for something with no metal.

May 26, 2012
cheuimay in Cookware

Nonreactive cookware

I see. Unfortunately I don't have any of the literature on it from the time of purchase, but if it said that it was non stick due to a coating, I doubt that I would have purchased it. The cookware supply house that I got it from, advertised it as titanium. The stamp on the bottom says Made in Denmark, titanium, by Pyrolux 1997 nothing on PTFE PTOA or nonstick. I never used the stock pot much and now that I took it out and looked at it, I see some pitting at the bottom and looking at the rest of the set, there's chipping everywhere, so now I don't even care if titanium is non reactive, I'm going to throw the whole set out. I'm not going to make soup with vinegar in a pot with an aluminum core that has pits.

May 26, 2012
cheuimay in Cookware

Nonreactive cookware

The problem is, I purchased my Scanpan set about 14 years ago. I don't remember reading that it was nonstick. It wasn't advertised as nonstick. I thought I was buying a titanium set. I didn't even know that it was fused with aluminum until I started this research on whether titanium was reactive. It certainly didn't cook like it was nonstick. I did read that it should be used on no higher than medium heat. I'm going to give my set a good scrubbing and then season it to see if it's non stick. Wish I could see a new pan and see what kind of surface it has. It doesn't look like any Teflon that I've ever seen.

May 24, 2012
cheuimay in Cookware

Nonreactive cookware

The one I have is a SCANPAN. I purchased it a long time ago. I think it has an aluminum core with titanium exterior. I stopped using it because I wanted to switch to non reactive cookware and bought a set of ceramic ones, which unfortunately don't conduct heat evenly. Actually, for making soup, the ceramic ones are great, but the largest pot in my set is only 3 1/2 quart, so I was looking for a larger stock pot when I read that titanium is also nonreactive, but I just want verification that it is nonreactive even with vinegar in it, since vinegar breaks down metal.

May 24, 2012
cheuimay in Cookware

Nonreactive cookware

I just happen to already have a titanium stockpot. Also, are you talking about this kind of Teflon?

Teflon is the trademarked name for the chemical Polytetrafluoroethylene (PTFE). This chemical, which makes things “non-stick” in its use in cookware, should be classified as a “likely carcinogen” (a cancer-causing substance) according to some advisers to the EPA. You would think that that should be enough to get the EPA to ban its use in products meant to heat up and cook food, but alas no…they have just decided that the companies using Teflon should make it less likely to break down. Yep, in effect, everybody can keep using Teflon as long as they figure out a way to keep it from leeching into everything that it is used in…cookware, clothes, pizza boxes, microwave popcorn bags, your mouth, etc. And companies have until 2015 to do so.

Within two to five minutes on a stove, cookware coated with Teflon can exceed temperatures at which the teflon coating breaks apart and emits toxic particles and gases linked to thousands of pet bird deaths and an unknown number of human illnesses each year. Sounds safe, right? From the Environmental Working Group:

“In new tests conducted by a university food safety professor, a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736 degrees F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated. A Teflon pan reached 721 degrees F in just five minutes under the same test conditions (See Figure 1), as measured by a commercially available infrared thermometer. DuPont studies show that the Teflon offgases toxic particulates at 446 degrees F. At 680 degrees F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stovetop drip pans (1000 F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.“

Well that certainly sounds safe, no?

May 24, 2012
cheuimay in Cookware

Nonreactive cookware

I'm trying a recipe for bone broth that recommends adding 1/4 to 1/2 cup of vinegar into the soup. The purpose is to facilitate the release of minerals into to the broth from the bones during cooking. To avoid metal also leeching into my soup, I've been using a ceramic pot to make my broth, but unfortunately it only holds 31/2 quarts. I was searching for a ceramic stockpot, when I discovered that titanium is also nonreactive. Does anyone know if titanium is also nonreactive even when cooking with vinegar?

May 24, 2012
cheuimay in Cookware

The Problem with Mary's Chicken

When I got the pastured chicken from Whole Foods, I got the biggest one, thinking it would be more fleshy. Was I wrong. Though it was only 3 lbs, it was very tough and bony. Now I know the obvious reason. The larger birds are older. It also could be a male bird. I was told by an older Chinese man from mainland China that the male birds are tougher and have less fat, which he preferred for the health benefits. There were other smaller birds, one so small, it looked like a pigeon. I'll try again at Whole foods, this time I'll know that the freshest it will be is two days, and there will be a smell from the cryovac. If it turns out, I'll let everyone know. $4.65 a lb for a fully pastured chicken is a great price. thanks for all the input.

May 18, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

Yes, I did braise the pastured chicken from Whole foods and it did fall off the bone, but it was dry, probably because I over did the skin crispy part a the end, because the wine and spices at the bottom was completely dried out, so this whole discussion probably chalks up to me needing more practice on this type of bird. Also, there are other ways to deal with a tougher bird, simmering in thick sauces, like curry etc., but for me, it does take away a whole lot of other choices that I love, like barbecue or roasting without a cover.

May 18, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

Pasture raised is tougher, simply because they are free to roam as opposed to being confined in cages. Your conclusion that they are not tough is based on what you're use to, but there is a diffference. To me, it's not that much tougher and those birds are usually much more tasty, but my husband is really hung up on fall off the bone tenderness and in my experience, and my personal taste preference, fall off the bone often means the succulents has been cooked out... probably a fine line between how long and low your cook it... a technique I definitely need more practice in.

May 18, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

I doubt Whole foods would use a tasteless breed for their most expensive bird. $4.65 per pound. To be honest, I did over cook it trying some of the techniques found on the internet to deal with pastured chickens who roam on grass all day and are tougher. all the recipes were on whole birds and I wanted to save the breast, back and neck for other things. though I cut the cooking time to 2/3, it still ended dry and tasteless. Yesterday, I ate one of the breasts fermented in kefir for a day and marinated in garlic, lime, salt, pepper and olive oil raw and it was absolutely delicious, but raw chicken is always much more tasty than cooked. Too bad the rest of the bird would be too tough to eat raw, but this gives me a great idea to maybe ferment it first.

May 17, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

Thank you. I've had many chickens from Chinese poultry shops that was slaughtered in the morning and sold that day. I'm use to the sweet taste of fresh chicken. Aging seems like a good idea-but not cryovaced in it's own blood-would love to know if anyone knows how to do it. That would really solve the toughness of a pastured bird.

May 17, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

There was a time in history when no one would eat a 3 day old chicken. Now, most everyone's taste buds have dulled to accept 3 day old, soybean fed as fresh and succulent. I know they have chickens that you can purchase on the day of slaughter in Chinatown, but I'm trying to find one that is also humanly raised, pastured, and organically fed. Healthy Family farms has a booth in the South Pasadena farmer's market on Tues from 4-8p.m., though they're 100 % pastured with no soy or corn fed, I don't think it's organic.

From one of their emails to me:

Our meat chickens and egg layers roam on pasture eating insects and plants. We sprinkle feed along the area where they forage. The feed is a mix of seperate grains/legumes we purchase containing sorghum, oats, barley, alfalfa, peas.

I got some pastured eggs from them last week and they look absolutely vibrant not thin and runny when opened.

May 16, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

Was it a pastured heritage chicken shrink rapped in cryovac? I spoke to the store manager in the Pasadena Whole Foods and he immediately called Mary and was told that it takes one day to air dry, then packed the next and possible shipped the next. Who wants to eat a three day old chicken stewing in it's own blood and liquids?

May 16, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

that's the problem at Whole foods, though their heritage chickens are the cheapest ones around, it's still $4.65 a lb, and there is not enough turn over, so twice now, I've gotten a stale one. I'm definitely not going to pay $4.65 a lb for stale chicken.

May 16, 2012
cheuimay in San Francisco Bay Area

Where to buy grass fed beef or farm specific beef in LA?

Also, the first day that I went, Whole Foods had a sale on 100% Grass Fed Hamburger for $4.95 a pound, normally (I think) $8.00 a lb. It was delicious, now I wish I had bought more. The second time I went, there was a sale on grass fed cheese. $5.99 a lb, also delicious. The organic pastured chicken, was $4.65 a lb, cheapest around, but I felt it was tasteless. Maybe it's the way I'm cooking it. Also I saw that the package date was the day that I went, so I assumed that it would be fresh, but discovered later that that was only the date Whole food put a packaged date on it, not the date that it was slaughtered at the farm, so it could have been several days, maybe even a week old. Pretty deceptive. When I called to complain, they suggested that I call Mary's and ask them to put a pack date on their original package. Can you believe it??

May 16, 2012
cheuimay in Los Angeles Area

The Problem with Mary's Chicken

Both my stinky birds were pastured heritage birds, maybe because most people go for the regular ones, so there is no turn over problem, but I find the feed that are given to chickens makes the birds absolutely tasteless, so I thought I'd get a pastured one where they are free to forage and not be limited to soybeans and corn, they would taste richer, but the one I got last Saturday was also tasteless.

May 16, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

always rinse a chicken like that. Mine was a pastured chicken and it was absolutely tasteless.

May 16, 2012
cheuimay in San Francisco Bay Area

The Problem with Mary's Chicken

The chicken from Mary's is disgusting. I purchased one on Saturday the 12th at Whole Foods. The packaged date was the 12th, so I was looking forward to having a fresh chicken that day. I opened it up and though it was not as bad as the one I got about 6 months earlier, it also did not smell like it was just packaged today, so I called whole foods to ask what's up? this is not a fresh chicken as the package indicated. The butcher asked me whether it was a label on the original package or one from Whole Foods. I said, from Whole Foods. He then said that that was the label that they put on it that day and does not reflex the actual packaged date of when the bird was packed at Mary's. I said I don't care when it was packaged at Mary's. It you put a label, packed on the 12th, as a consumer expects it to have been slaughter that day, after all, that's why we look at pack dates to begin with, to determine how fresh the chicken is. We expect it to be the first packed date, not the second, or third or how ever many times your put an extra label on it and if you put a pack date that is not the day the bird was slaughtered and packed, then it is deceptive. He agreed and suggested that I email Mary and ask her to put a pack date on it herself. Can you believe that???? What kind of business is that??? That I should fix their labeling glitch??? I'm sure I need to call Whole foods again and speak to the manager. I spoke to someone in the meat department, and he obviously has no clue of how to fix this, but my concern is Whole Foods, putting a pack date on the chicken when they know that the chicken was not slaughtered that day.

May 16, 2012
cheuimay in San Francisco Bay Area

Where to buy grass fed beef or farm specific beef in LA?

I've been having a lot of teeth problems lately and ended up getting a book called CURE TOOTH DECAY, which poses the theory that tooth decay is cause by nutritional deficiencies. It made sense to me so I started stocking up on things recommended to rebuild my enamel, which happens to be found in pastured and grass fed animals. In doing so, I did a lot of research on the cost of eating this way. Sprouts was the least expensive, but didn't carry grass fed liver, bone marrow, pastured chickens, or pastured eggs and I have to agree that the grass fed beef items are tasteless. I don't think that they are dry aged enough. The first time I lucked out and got a cross rib roast that, for some reason had a very tender section, which I cut out and saute. It was delicious, because it was marinated and I did have to adjust the seasoning several times. May be the way to deal with it is to marinate it overnight first before sauteing. The biggest surprise was finding out that Whole Foods was $1 to $2 a pound less than any vendor at the farmer's market selling grass fed organic and pastured eggs, chicken, beef liver and marrow bones.

May 16, 2012
cheuimay in Los Angeles Area

Eating Raw Oysters, Is it safe?

I hear raw oysters are really good for us and I'd like to start eating them, but am hesitant because of all the fear propaganda out there about bacterial infections. I would like to know if anyone has gotten sick from eating raw oysters, or if anyone has had no problems eating them all their lives. Also, has anyone tried freezing them first to kill off all the bacteria, then eating them right after defrosting? I hear that's how fish is prepared for sushi.

Apr 14, 2012
cheuimay in General Topics

Where to buy grass fed beef or farm specific beef in LA?

Organic Pastures also have a hub that they use to sell ground beef with a mixture of organ meats in it along with bone marrow and other cuts, but now they no longer have the certification and can only sell ground beef.

Apr 13, 2012
cheuimay in Los Angeles Area

cheapest grass fed beef?

I just sent them an email and got this in the reply.

LINDNER BISON
California Grassfed Bison® – Bringing them home!
661-254-0200, fax: 661-254-0224

Wed. - Santa Monica, 2nd & Arizona (one block south of Wilshire), 8-1:30p
Sat. - Santa Monica, 2nd & Arizona (one block south of Wilshire), 8-1p
Sat. - Torrance, 2200 Crenshaw & Jefferson (Chas. A. Wilson Park) 8-1p
Sun. - Long Beach Marina (2nd & Marina Drive) 9-1:30p
Sun. - Hollywood, Ivar & Selma (one block off Hollywood & Vine) 8-1p

Apr 13, 2012
cheuimay in Los Angeles Area

cheapest grass fed beef?

Thank you for the leads. I did call Sprouts and got an update on their organic beef. I found out that they get their grass fed meat from Uruguay and the animals are grass fed from birth till processing, but they only have limited cuts, so I may have to end up ordering from some of the sites that everyone suggested. Thanks!!!

Apr 13, 2012
cheuimay in Los Angeles Area

cheapest grass fed beef?

Unfortunately, there's no farmer selling dairy at the one I go to. Maybe I should try another one to see my options. I did find a great link on grass fed butter. http://www.marksdailyapple.com/grass-... and butter is one of the most important part of eating a grass fed diet because of the benefits of the fat. In this article, talks about getting Kerrygold for $2.69 at Trader Joe’s. It's not raw, but at least the Omegas are there. You can get raw pasture fed dairy from Organic pastures at many small health food stores around LA. Go to http://organicpastures.com/ for a location near you. They also have a hub sale every Saturday till 2:00 pm, where they offer ground beef also.

Apr 12, 2012
cheuimay in Los Angeles Area