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ATaleOfFiction's Profile

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Restaurant substitutions-similar experiences?

What I immediately thought of was the "Patty Melt" scene from Dead Like Me.

http://www.youtube.com/watch?v=GYCTVl...

Jul 14, 2009
ATaleOfFiction in Not About Food

Hand hammered woks

http://shop.ebay.com/merchant/taost_W...

These woks from taost on eEbay seem pretty solid, but rathr expensive.

Apr 25, 2009
ATaleOfFiction in Cookware

Seriously Now -- Which countertop appliances do you leave out on your counter?

Just a coffee maker.

Apr 10, 2009
ATaleOfFiction in Cookware

Ultimate Kitchen

Cork flooring
Paperstone cabinetry
Three island design - 1 cooking, 1 cleaning/prep, and 1 buffet
Zodiaq counterops
Built-in Sub Zero All Freezer and All Refrigerator, and under counter wine storage
Dual 36" BlueStar ovens
48" BlueStar cooktop, hood required
Dual dishwashers
Revol dinnerware
Perfex salt & pepper mills
Falk copper cookware - everything
Except maybe a Le Creuset dutch oven
Knives, knives, knives... maybe Ryusen Blazen, Misono UX10, or the Hattori JCK Cowry X set

Mar 05, 2009
ATaleOfFiction in Cookware

Countertop material: granite vs. solid surface (corian) vs. engineered stone (silestone)

I'm in the same boat. My new apartment has Zodiaq (engineered stone) counters, and I absolutely love it. Always cool, easy to clean, and seems indestructible so far. It didn't need to be sealed to prevent staining or keep it shiny. I actually like kneading bread on it.

Mar 04, 2009
ATaleOfFiction in Cookware

What's your favorite hot sauce?

I love most of the Pain Is Good line: Batch #37 garlic and carrot, Batch #112 jalapeno harissa, Batch #114 jamaican, and Batch #218 louisiana style. Dave's Gourmet stuff is good too, as is Cholula for general tasks.

Feb 07, 2009
ATaleOfFiction in General Topics

What size dutch oven for a bachelor or pair?

I'm a bachelor myself, and chose an Emile Henry 5.5qt Burgundy Clay round oven. Absolutely wonderful size. Size is wonderful if I have guest, or just want a few leftovers. That's puppy's almost always on my stove top, just so it's handy.

Nov 21, 2008
ATaleOfFiction in Cookware

San Diego style burritos in the (East) Bay?

I've been and, while close, not really there. Supposedly, there's a branch out in San Diego somewhere.

May 29, 2008
ATaleOfFiction in San Francisco Bay Area

San Diego style burritos in the (East) Bay?

There's still nothing around that quite matches the San Diego experience. Believe me. Every trip I take home, I cram my stomach because I miss it so. And, you know, the tortillas are never the same.

May 28, 2008
ATaleOfFiction in San Francisco Bay Area

Installing Cork Floors in Kitchen

Really? Cork floors have been around for quite some time. I'd think bamboo flooring would suffer from a dated look more easily.

Mar 06, 2008
ATaleOfFiction in Cookware

Rootbeer!!!....

My main brand of root beer has been Virgil's. As far as birch beer... I absolutely love Boylan's Creamy Red Birch

Mar 04, 2008
ATaleOfFiction in General Topics

Designing your Dream Kitchen

-Zinc counters
-Drop-in 36" BlueStar cooktop
-Double 30" BlueStar wall ovens
-Cork flooring

I'd actually love a 3 island layout for a kitchen, while I'm at it. Need lots of drawers though, for tools, pots & pans, and dishes.

Feb 24, 2008
ATaleOfFiction in Cookware

Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board]

Wow.

Thank you all for helping to develop this topic - most especially Annabelle, whose method I used to season a couple of new cast iron pans I'd bought over the weekend just for experimentation. Of course, changed it up by using sesame oil, just because it was available to me. I've managed to develop 4 wonderfully stick-resistant layers of seasoning on the pans, and I've just about fallen in love with that rich, glossy black coating. I'm going to give one away, to my younger brother, as a present when I see him this weekend. I have no doubt he'll love it.

Feb 20, 2008
ATaleOfFiction in Cookware

Sur La Table gift certificate

I've already been burdened by this dilemma at Christmas time. I cruised the store for a while and settle on a 4.3qt Emile Henry Flame Top dutch oven. Wonderful and light, but I hear it's prone to breakage if mishandled.

Feb 07, 2008
ATaleOfFiction in Cookware

lobster bisque without killing the lobsters?

You could probably just get the place to steam the lobster for you.

Feb 07, 2008
ATaleOfFiction in Home Cooking

Bay Area Food Gems see list

It's from Straus, actually. I used it for my scrambled eggs just this morning.

Jan 29, 2008
ATaleOfFiction in San Francisco Bay Area

rice cooker brands

Zojirushi

Dec 16, 2007
ATaleOfFiction in Cookware

Cooking for boys

Practically all guys like ravioli - reminds us of our childhood and that can o' Chef Boyardee when we had to fend for ourselves. A friend (vegetarian) recently made us dinner consisting of cheese ravioli with capers, artichoke hearts, olive oil and lemon. If he doesn't like cheese, would spinach be acceptable?

Nov 18, 2007
ATaleOfFiction in Home Cooking

Gift season approaches: What cookbooks are people looking at?

I'm looking to get Charlie Palmer's Practical Guide to the New American Kitchen. Lovely little book, and I love reading the prose chefs have to offer, since recipes can be had anywhere. It just seems like a nice little read every now and again, especially for beginners.

The Bread Baker's Apprentice by Peter Rheinhart. Utterly fantastic, really. I love bread, so this would simply be perfect for me, and would be something I'd keep around for the rest of my life.

Nov 18, 2007
ATaleOfFiction in Home Cooking

Do you hide your stash from company?

No, I would never feel obligated to hide any of my things because of someone's food preferences, whether they adore junk food or are complete health food nuts. Of course, I really regulate who comes into my home, so most people invited in know I don't care for someone else's opinion (even my own family or best friends) about how I manage my household. My closest friends know they're welcome to go nuts in my cupboards (but not to the point of taking my things home), and everyone else is polite enough to ask. As far as "special" dishes... that's a toughie. I don't make things just because someone's looking through my stocks and sees something expensive, which I really see as quite rude. Basically, it's a matter of 'you'll eat what I make and like it!' if someone doesn't make their food preferences known to me before coming over for supper.

As far as booze goes, I do have my own separate Scotch and Irish whiskeys, tequila and bourbon - which absolutely no one is simply allowed to help themselves to. That's always kept separate. I do stock decent liquor though, because I refuse to serve [i]anyone[/i] swill while they're a guest in my home.

Nov 04, 2007
ATaleOfFiction in Not About Food

Weird

It looks like that first post of mine broke the ice. I was starting to get worried! It seemed like I couldn't reply to a thread until I'd replied to a thread.

Nov 02, 2007
ATaleOfFiction in Site Talk

Weird

I can't post to the one thread that got me to sign up for an account.

http://www.chowhound.com/topics/449741

Nov 01, 2007
ATaleOfFiction in Site Talk