nofunlatte's Profile

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Now I'm Cooking with Gas--and I need a flame tamer

1000 to 18,000. I'm trying to match the burner to the pan size and sometimes I just can't get it low enough. Could also be that I'm just relearning how to cook with gas. BTW, just checked out the Bella Copper--I like!

Apr 21, 2015
nofunlatte in Cookware

Now I'm Cooking with Gas--and I need a flame tamer

I recently got my kitchen remodeled (a gut job) and am now able to cook again. After many, many years (decades!) with cheap electric coil stoves, I now have a gas range again. Looks like I needs something to tamp down the flame to keep it low enough for certain dishes. Any recommendations or are they all pretty much alike? Here's the range and grate setup on the stove:

Apr 21, 2015
nofunlatte in Cookware

Cook Your Vegetables to Death - Bon Appétit

Marcella Hazan's Smothered Cabbage cooks for quite a while (1.5 hrs. or so) and is utterly delectable.

Cook Your Vegetables to Death - Bon Appétit

Loob'ya, a Middle Eastern dish of green beans and tomatoes, calls for a long cooking time (I cook mine for about an hour). It's fabulous! I make it at least 4-5 times per summer.

Apr 17, 2015
nofunlatte in Home Cooking
1

aged egg nog, whipped whites?

This is actually the last recipe in Michael Ruhlman's Egg. His instructions state to garnish with FRESHLY whipped egg white, so just use the "old" whites for some other purpose and whip up some fresh ones when it's time to serve. You can also freeze the egg whites (before you froth or whip them).

Apr 04, 2015
nofunlatte in Home Cooking

Flat vs Normal Whisk

I have a couple of these (very cheap!) at IKEA about 20 years ago and use them all the time. I find them especially good for use in saucepans (such as making custard). Never knew they were called Delbor whisks!

Apr 04, 2015
nofunlatte in Cookware

Any reason I couldn't halve this cake recipe?

I regularly do this too. Every now and then I get a craving for a layer cake, but I don't need a whole one. This works perfectly--eat a slice or two or three and freeze the rest.

Apr 02, 2015
nofunlatte in Home Cooking

What to cook with a jar of Trader Joe's Red Palm Oil ?

West African food is exactly what I was thinking of!

Mar 29, 2015
nofunlatte in Home Cooking

Cooking cheap and healthy with gifted food

A sweet potato-apple soup with a dollop of yogurt (I'm assuming that the Siggi's shown in the photo is plain--obviously that won't work if it's a flavored yogurt).

Use for leftover canned prune filling?

Use it instead of jelly on a peanut butter sandwich.

Mar 28, 2015
nofunlatte in Home Cooking

LATECOMERS FOR DINNER

DP1126, it's time to find some "on time" friends and plan your meals and get-togethers with them!

Tipping at Starbucks when buying bananas

"Fruit sommelier"--coming soon to a pretentious restaurant near you!

Coca-Cola paid nutrition experts to recommend soda as a healthy snack

Anyone else hate the new Saveur makeover, or is it just me?

The smug, self-congratulatory "Moveable Feast" articles are irritating.

Ooops! Wrong magazine (Moveable Feast is in Fine Cooking).

I get both (and still like Saveur), but Saveur seems to have fewer and fewer "travel-y" article, which was so great about them in the first place.

Mar 23, 2015
nofunlatte in Food Media & News

Peeps!!!!!!!

I have three packs (2 yellow chicks, 1 purple bunnies) that I bought a year ago (and should be properly aged by now).

A sleeve of Peeps is my traditional race day breakfast for half-marathons!

Mar 23, 2015
nofunlatte in General Topics

Host gifts for challenging hosts

"In a perfect world, the recipient would accept a gift graciously and if they didn’t care for it, dispose of it later without complaint, comment, whining, etc.

But what fun would that be?"

Because you can't start a Chowhound thread that way!

HOW DO YOU DEAL WITH "MAYBES" WHEN YOU INVITE GUESTS FOR DINNER?

The more I read threads like these, the more grateful I am for the well mannered friends I have.

Ball whisk - my new Precious!

I love the look of this and am delighted to hear that it works well, too--that's been my concern. I may have to get one, thanks to your recommendation!

Mar 20, 2015
nofunlatte in Cookware

Bake? Convection Bake? Convection Roast? Decisions, decisions!

Thanks, gooster--appreciate your input. Two bake options: standard and convection. I thought I'd through out the question to the 'hounds first (especially since I'd rather read responses than view a video--they're too slow!)

I do anticipate a lot of experimentation (once work calms down a bit in a few weeks). Thanks for your suggestion of conventional bake--I don't bake all that much anymore, so I'd like to have the traditional results!

Mar 19, 2015
nofunlatte in Cookware

Burned brand new Mauviel pan. Please help!

I don't think you've ruined it, so don't worry. Is this stainless steel? Try soaking some water mixed with white vinegar for a while and then scrub. I've used that trick to clean pans that looked destined for the scrap heap.

Mar 19, 2015
nofunlatte in Cookware
1

Bake? Convection Bake? Convection Roast? Decisions, decisions!

I'm the proud owner of a newly remodeled kitchen (mostly)--new cabinets, new lighting, new floors, widened opening, new countertop, new door, new island, and, of course, new appliances (except the refrigerator, which I kept). So, I've gone from a cheap electric coil range installed by the previous owner of the house (and which I've been using more or less successfully for 10 years) to a more powerful gas range. Well, stove-wise I'm learning to cook with increased power/output (hey, power burner, I'm looking at you!)

Anyway, I've not had convection anything before (excluding clouds and thunderstorms), so what would I use for, say, roasting a chicken? Regular bake or convection roast? How about a Dutch-ovened stew that's braising in the oven? I assume I don't use the convection setting for anything delicate like a souffle.

TIA, 'hounds, for your help. I've admired the kitchen enough for the past week so now I'm ready to get it dirty!

Mar 19, 2015
nofunlatte in Cookware

How to eat frugally?

Prednisone can be some awful stuff. A friend took it and while it helped her medical condition, she suffered a tremendous weight gain.

I don't really have any advice, but I do feel for you.

How to eat frugally?

170 lbs???? And having gained 100 back? HungrySenior, I feel for you--that's quite an accomplishment (I know from experience, as I lost 100 lbs. a few decades ago). And now you are in health jeopardy because of your disabilities and transportation issues. Do any local churches offer some sort of transportation help--that is, can someone drive you (or take themselves and shop for you) to the stores with cheaper meat/protein options?

Shortage of Dutch Cocoa?

Good to know!

Mar 14, 2015
nofunlatte in General Topics

Shortage of Dutch Cocoa?

Interesting! I went to buy some Dutched cocoa the other day; I went to a local grocery store and there was but one brand of Dutched cocoa, which was quite expensive (I don't use cocoa all that much). Ended up purchasing the Hershey's Special Dark, which is a mixture of Dutched and natural cocoas.

Mar 14, 2015
nofunlatte in General Topics

Cleaning Silestone Quartz countertop--any help appreciated

"death to fingerprints"--this would be a great product name, should you ever market it!

Mar 10, 2015
nofunlatte in Cookware
1

Cleaning Silestone Quartz countertop--any help appreciated

I am about 2 days away from having my kitchen remodel completed (who knew I'd actually miss washing dishes in a real sink?) Anyway, I just had a Silestone™ Quartz countertop in a dark gray color. What is the best way to clean it? I am having an issue with it showing fingerprints and I used some granite wipes, but the results leave something to be desired. Just wondered if the 'hounds might have some suggestions.

Semi-related note: I may actually get to cook for the first time in 2 months by tomorrow. Hope I remember how!

Mar 10, 2015
nofunlatte in Cookware

Travelers: what unique ingredient should I buy as a souvenir and what recipe should I make with it?

I like to bring back local honeys--honey is a most delicious expression of a place's biogeography. Honey doesn't go bad (if it crystallizes, you can always reliquify it) and can be incorporated into recipes or simply eaten with a spoon (I brought back some honey from Cameroon a few years ago and allow myself a spoon of it every few months).

Mar 08, 2015
nofunlatte in General Topics
1

Has anyone ever used Jam exclusively as Pie Filling?

Smartie's suggestion of jam tarts is spot on. I've made them and the jam doesn't get overly firm. With a pie, the longer baking time is going to render your jam filling an overly solid, unpalatable mess.

Mar 08, 2015
nofunlatte in Home Cooking

What would YOU do for a scone recipe?"

http://www.nytimes.com/2015/03/07/us/...

The bakery world is getting shadowy!

Mar 07, 2015
nofunlatte in Food Media & News