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Using oblong enameled cast iron on smoothtop range

The more I read, the more I think I'm just going to stick with a coil top.

Jul 09, 2014
nofunlatte in Cookware

Using oblong enameled cast iron on smoothtop range

Apologies in advance for yet ANOTHER kitchen remodel-related question!

I have an oblong enameled cast iron Staub cocotte (my first piece of ECI, so we share a special bond). Its dimensions are ~12 inches (major axis) and 9.5 inches (minor axis). What sort of burner size would I use for this? I typically employ this for braises that finish in the oven (first seared on the stovetop), but it does sometimes get used for stovetop soups, vegetable dishes, etc. I'm curious, because some time in the next 8-8 weeks, I'd like to make my initial appliance decisions. Thus, I'm gathering my data and information.

Jul 09, 2014
nofunlatte in Cookware

Water Bath Canning on a Single Induction Burner--Anybody do this?

Good to know, rasputina. I'm glad to hear of your success. Currently I've got the coil model, but the look of a smooth top will be more in line with my style. My canning is done with an 11.5 qt. canner (10.5 in diameter), so that should work. I never can more than 4 pints at a time anyway.

Still will probably get a separate induction burner, though--might be nice to be able to cook outside!

Jul 08, 2014
nofunlatte in Cookware

Love my new immersion blender

Okay, I'll bite--why do you know this ;)

Jul 08, 2014
nofunlatte in Home Cooking

Love my new immersion blender

The local cucumbers should be coming in soon, so some chilled cucumber-yogurt soup is on the horizon!

Jul 08, 2014
nofunlatte in Home Cooking

Water Bath Canning on a Single Induction Burner--Anybody do this?

Thanks for your comments. I am also interested in pressure canning (specifically canning stock to reduce the space required for keeping stock in the freezer). I'm glad you shared your comments. I was also thinking about buying a 10.5 qt. pressure canner.

Jul 08, 2014
nofunlatte in Cookware

Am I the only person who scrutinizes the food-related props in catalogs?

This is priceless.

Jul 07, 2014
nofunlatte in Not About Food

Am I the only person who scrutinizes the food-related props in catalogs?

FYI, the kitchen island featuring "Psychotherapy" is found in the Kitchen Planning Guide 2014 from Fine Homebuilding, p. 63. You'll probably need a magnifying glass to identify it.

Jul 07, 2014
nofunlatte in Not About Food

Water Bath Canning on a Single Induction Burner--Anybody do this?

Good idea about the garage.

Jul 07, 2014
nofunlatte in Cookware

Water Bath Canning on a Single Induction Burner--Anybody do this?

This is good to know, KarenDW. At my local farmers market, there is a canning demonstration almost every Saturday. I'm going to see what kind of a setup the instructors use. And thanks for the auto shut off tip.

Jul 07, 2014
nofunlatte in Cookware

Love my new immersion blender

+1. Probably the single biggest use of my immersion blender. I also use to to puree soups, though soup season in my neck of the woods is still a few months away. That said, I did make a lovely creamy spinach soup with some local greens.

Jul 07, 2014
nofunlatte in Home Cooking
1

Water Bath Canning on a Single Induction Burner--Anybody do this?

Thank you. You are such a help!

Jul 07, 2014
nofunlatte in Cookware

Water Bath Canning on a Single Induction Burner--Anybody do this?

I just checked and there are two indentations/warps/damage spots on the bottom. I've certainly gotten my use out of it, so buying something new when I get a new range isn't an issue. But I did notice that this canner has a rim on the bottom (~1.5" wide) and it also has a lowered circular area near the middle that, I assume, is making contact with the electric coil. Between the two is a ringed area that is not flat/flush with the rim or middle circle.

Jul 07, 2014
nofunlatte in Cookware

Water Bath Canning on a Single Induction Burner--Anybody do this?

Thank you all for such constructive comments--I really appreciate it! I honestly thought selecting the new oven/range would be one of the "fun" decisions, but it's really exasperating. The more I delve into this, the less all the bells and whistles entice me. It looks like a separate induction burner might be the way to go. I certainly don't want to give up canning! BTW, I'm currently using a graniteware canner that has an 11.5 qt. capacity and I'd certainly not not want or need anything larger than that. The diameter is 10.5 inches. It's not flat, so I couldn't use it on the induction, but I'm hoping if I shop for one that size, it would be workable.

I must say that I am not at all impressed with smooth tops. Their biggest advantage (to me, at least) is that they look stylish.

Thanks again--you folks are the best! I'll have to have you all over for a dinner party after the remodel :)

Jul 07, 2014
nofunlatte in Cookware

Water Bath Canning on a Single Induction Burner--Anybody do this?

Hello, 'hounds! I'm thinking of purchasing a single burner induction cooker. Has anybody used one for canning? With a winter kitchen remodel (and some new appliances) ahead, I've been looking at various websites about smooth-top stoves. Several suggest that canning on them is not suggested. Rather than risk a repair (and violating the warranty), I thought I might spring for the induction cooker. Any thoughts?

Jul 06, 2014
nofunlatte in Cookware

Am I the only person who scrutinizes the food-related props in catalogs?

Ah, yes, the bowl-o-lemons (occasionally switched out with the bowl-o-granny-smith-apples. You are right about the oil and vinegar, too--amazing that the prepared salad dressing industry even exists!

Jul 05, 2014
nofunlatte in Not About Food

Keeping Up With The Kohlrabi(ans)

I usually eat it raw or lightly steamed, dressed with a vinaigrette. But creamed kohlrabi is wonderful, especially if you add some of the greens (which have a flavor akin to kale)--the contrasting dark green of the leaves with the white/pale green of the cream sauce and kohlrabi looks great.

Your recipe looks great.

Jul 05, 2014
nofunlatte in Home Cooking

Dinner music - the host or the guest decides?

Is this "Roz" are real person? How have I gone through life without meeting someone like her (or the "stars" of some other Rude Guest threads)? I don't live a sheltered life, so that can't be it.

Jul 05, 2014
nofunlatte in Not About Food
1

Dinner music - the host or the guest decides?

Ha ha!!! Thanks for reminding me about that thread!

Jul 05, 2014
nofunlatte in Not About Food

Dinner music - the host or the guest decides?

Good gawd, Katie Perry??? At that point, I'd have turned off the radio and played Shriekback's Nemesis*, quite possibly one of the best songs for dancing EVER. And then turned to her and said "THIS is dance music." And glared at her.

*with some rather dark lyrics that are sorta food-related, to wit:
We feel like Greeks, we feel like Romans
Centaurs and monkeys just cluster round us
We drink elixirs that we refine
From the juices of the dying

Roz is a twit.

Jul 05, 2014
nofunlatte in Not About Food

Am I the only person who scrutinizes the food-related props in catalogs?

I did it again--looking at a cabinetry catalog (I'm getting my kitchen remodeled after Thanksgiving), I of course look at the cabinets. And then I look at the props--which cookbooks are they displaying in the shelf, what kind of foods do they have in the pantry, usw. I do this with the IKEA catalog (they seem to feature lots of bottled water and lingonberry syrup in the pictures of their storage), with the myriad cabinet catalogs (my, those KraftMaid folks seem to like Green Giant canned asparagus), even with style magazines (oh, another spread with a copy of The Fannie Farmer Cookbook). I have noticed that bottled waters are big, especially Perrier and San Pellegrino. Occasionally, I spot some quirky gems, like what is that copy of Psychotherapy doing in the kitchen island shelf?

Am I the only person with this quirk?

Jul 05, 2014
nofunlatte in Not About Food

What is a Rimmed Soup Plate used for?

I just measured the one I got from IKEA--1.5 cups of liquid is flush with the rim. So, for practical purposes, a little less than 1.5 cups.

Interestingly, I went to check the dishes I inherited from a great aunt and the soup bowls were rimless and they seem to be capable of holding at least 2 cups, though I haven't actually measured it. Your 0.75 cup bowls are really quite shallow.

Jul 05, 2014
nofunlatte in Cookware

What is a Rimmed Soup Plate used for?

First course soups is what I use mine for--maybe a creamy spinach soup (served hot with a dollop of whipped unsweetened cream). If soup is a meal (as it seems to be for you as well as me) I eat it out of a larger cereal bowl, I think the rimmed plates look elegant, but I don't use them all that often. That said, your suggestion for using them for cobblers is a good one that I'll have to try!

Jul 05, 2014
nofunlatte in Cookware

Where to buy Paella Pans in Manhattan or Brooklyn

Try Broadway Panhandler.

Jul 04, 2014
nofunlatte in Manhattan

Joey Chestnut is again the king of hot dogs

And engaged to a fellow competitive eater. I wonder what the dinner hour will be like in that household.

Jul 04, 2014
nofunlatte in Food Media & News

Double Oven Electric Range? Any experiences to share?

Didn't even know about this one--thanks!

Jul 03, 2014
nofunlatte in Cookware

Double Oven Electric Range? Any experiences to share?

Thanks! I'm going to go to appliance stores and put something heavy in the bottom oven, so I can test that myself.

Jul 03, 2014
nofunlatte in Cookware

Double Oven Electric Range? Any experiences to share?

I apologize in advance for yet another kitchen remodel-related question (and trust me, there will be others!) I am considering a double-ovened electric range to replace Ye Olde Coil Range. I like the idea of having two ovens--it would be nice for dinner parties, as well as being able to use a smaller oven for quotidian cookery (I'm usually cooking for 1 or 2). The big con, though, is that the door opens to the floor and it could potentially be a challenge to move a big, heavy pot to the counter. That said, I'm reasonably strong and in pretty good physical shape, so I don't think it would really be an issue (losing the drawer where I store two saute pans would also be a con, but certainly one I can work around). I'd love to hear your experiences, if you have any. I'm just starting my appliance search (stay tuned for a dishwasher post in the future!) The one I am currently eyeing is:

http://www.bestbuy.com/site/lg-30-sel...

Also, if anyone has information in general about LG appliances, let me know. Consumer Reports readers put them near the bottom for repairs, but CR isn't the be-all, end-all of reviews.

Jul 02, 2014
nofunlatte in Cookware

Tennis player or cheese?

77%. C+--passing, but could do better.

Jun 30, 2014
nofunlatte in Cheese

A story on the death of Josh Marks from Masterchef

What a heartbreaking tale. Despite doing everything she could, his mother could not get the necessary resources. This is a real tragedy and speaks to our collective disregard for the needs of the mentally ill compared to the physically ill.

And by "our", of course I do not mean every single person.

Jun 24, 2014
nofunlatte in Food Media & News
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