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janniecooks's Profile

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Gas Cooktops - 30-inch under $1000

We're looking to replace a smooth top electric cooktop with a gas cooktop that can be converted to LP gas. Because the countertops are granite, the new cooktop must fit into the existing cut out. So far I've found five candidates that will fit: Maytag, Whirlpool, Frigidaire, Verona and Dacor. GE also makes cooktops that will fit the opening, but the BTUs on the GEs are lower than the other manufacturers I've listed. The Dacor is my preferred choice, but I can't convince the spouse that it is worth the approximately $500 more than the others cost.

Futher complicating things, I can't find out anything on conversion kits for the Maytag and Whirlpool. Is one natural gas to LP gas conversion kit the same as any other, or do they need to be specific for the cooktop?

Does anyone have any experience with Verona cooktops? I like the european sealed burners on the Verona - it looks like the flames shoot up the top as opposed to out to the side of the burner. The price is also very attractive at $800 for the model I'm considering.

Any experiences also with the Maytag, Whirlpool or Frigidaire?

about 16 hours ago
janniecooks in Cookware

Cookware- $600

Save your budget for the important stuff and replace that non-stick with another non-stick from Walmart, but this time buy it from the restaurant supply aisle. You can get quality non-stick skillets there for under $20, ours are still going strong after about 10 years.

Jan 22, 2015
janniecooks in Cookware

Recs for a casual dinner? Vero Beach?

Both Fishack and Kilted Mermaid are open Sundays, don't think they take reservations. Haven't been to Fishack, though we've been meaning to go. Went to Kilted Mermaid, they have a great beer selection and very friendly staff, but the menu didn't leave me wanting to return. There are a number of other Vero restaurants, but I can't in good conscience recommend any place I've not had a meal at. Also prefer not to suggest any place I don't care for. But those shall remain nameless for now.

Jan 20, 2015
janniecooks in Florida

increase in sticklers on the Home Cooking Board?

And the names of things are important too - they have meaning that conveys a common understanding. I think some of the complaints about "sticklers" result when people use names too loosely and are called on that. I'm thinking of the bolognese thread, where one poster said another's suggestion was not a bolognese sauce. The question is (as just one example) does bolognese mean just one thing - one set of ingredients prepared in a certain way? If so, then we all agree that the name conveys the thing, and one cannot use that name to describe some similar preparation. Or take the recent chicken cacciatore thread - the preparation described therein resembles no chicken cacciatore recipe I have ever seen or tasted, so pointing that out is not pedantry, it illuminates the point that the time-tested techniques and recipe for chicken cacciatore go hand in hand.

Jan 20, 2015
janniecooks in Site Talk
1

Etiquette question (re: BYO and food) when hosting a birthday party?

Ignoring all the non-essential, distracting info, the basic question is: is it rude to throw your own birthday party and then ask the guests to bring food and beverages. The answer is simple: yes it is rude to throw a party and ask the guests to supply the provisions.

Recs for a casual dinner? Vero Beach?

Osceola Bistro is one of our favorite restaurants in Vero Beach, using local ingredients as much as possible:

http://www.osceolabistro.com/

Citrus Grillhouse is consistently excellent, albeit pricey:

http://www.citrusgrillhouse.com/

The Tides has disappointed us once or twice on the summer dining menu, but still worthy of consideration, though we reserve this one for special occasions thus it may not satisfy your desire for casual:

http://www.tidesofvero.com/

Then there are Bijou, Avanzare and a new seafood/steak restaurant opened by the same group. We're off both Bijou and Avanzare. We find their pricing high and the condition of the restaurants and atmosphere doesn't jive with the menu and its pricing. But some folks like them and they are casual.

Of all these, I'd choose Osceola Bistro, unless by casual you really mean like a bar & burger joint.

Jan 17, 2015
janniecooks in Florida

Vero Beach + Gumbo

Not sure there's any place in Vero where you can get gumbo, decent or terrible.

Jan 16, 2015
janniecooks in Florida

Sponge Cake Help Please!

Joy of baking has a good reference for pan dimensions and volumes, but doesn't address 7-inch round pan sizes. You should determine the capacity/volume of your 7-inch pan, then find the height of your 9-inch pan on the table in Joy of baking, to find the corresponding volume of the 9-inch pan. That should help you determine whether you need to adjust the recipe at all.

http://www.joyofbaking.com/PanSizes.html

Jan 16, 2015
janniecooks in Home Cooking

Under Cabinet Range Hood Recommendations

Yes, I think we're looking at the same range hood because of the baffles. We just moved two days ago, so haven't bought it yet, but that is the one I intend to install. My understanding is that baffles are considerably more effective than the mesh filters - the mesh actually reduces the air flow, and in addition to capturing vapors, grease and odors, the mesh also capture a lot of lint thus their effectiveness actually degrades fairly quickly. Baffles are also easier to clean, so I've heard and so DuffyH testifies.

Jan 15, 2015
janniecooks in Cookware

Can I do the hot water bath a few days after filling the jars and sealing them?

Further on sparrowgrass's reply, you must also wash and sterilize the jars and lids again.

How do you deal with mold when saving onion skins?

That black powdery stuff is indeed mold. Don't use them if they're moldy, though once peeled off the underlying onion is *usually* okay.

Jan 15, 2015
janniecooks in General Topics

Water chestnuts

Do you rinse the chestnuts before using? That helps to eliminate the tinny taste.

Jan 11, 2015
janniecooks in General Topics

Economics of High Fructose Corn Syrup vs. Cane Sugar in Soda

Actually there may be a significant difference from a health standpoint:

http://www.aberdeennews.com/news/loca...

Jan 11, 2015
janniecooks in General Topics

What are your home cooking goals for 2015?

Here is the same question posted a couple days ago:

http://chowhound.chow.com/topics/1000...

How about keeping that one going?

Jan 08, 2015
janniecooks in Home Cooking

Recommend Kitchen Scale & Timer?

I have a My Weigh scale that has served me well. Between the two timers on the range and the microwave minute timer have not needed an external timer yet.

Jan 05, 2015
janniecooks in Cookware

Brining Pork chops resulting in 'porkle" What am I doing wrong?

How much water and salt? What was the thickness of the chops? Both the salinity of the brine and the thickness of the chops will affect the saltiness. I always rinse the chops after brining, saltiness is not an issue, but I have found that no salt is necessary at table. And I have often brined them for two days - 48 hours - with no problem. Since I've always rinsed the pork chops, I don't know whether rinsing really has any effect, but I do it anyway.

Jan 05, 2015
janniecooks in Home Cooking

Heinous KFC commercial

It's spelled "humorous" not "heinous".

Old Posts, CH'ers who are no longer with us

Let me see if I understand this. You experience bad feelings on reading an old post. The writer of that post is deceased, and it is the fact of the poster's death makes you sad. So, you would like the moderators to delete the posts of deceased posters, in order that you not feel sad. Is that about right?

To quote a famous tennis player, "you cannot be serious!"

freeze jambalaya?

Maybe it depends on how cooked the rice is before freezing. I have frozen cooked rice dishes successfully and have not experienced mushy rice upon thawing and reheating.

Jan 02, 2015
janniecooks in Home Cooking

Help with Moro Rice

Use dried beans.

Dec 31, 2014
janniecooks in Home Cooking

freeze jambalaya?

If you want to freeze it, remove the shrimp and eat them before freezing. Their texture will not only be flabby but sponge-like. If you're freezing the dish just to serve your family, the rice will be okay (but not the shrimp). If you were hoping to make the jambalaya in advance then freeze it later entertaining of guests, you should choose another dish.

Dec 31, 2014
janniecooks in Home Cooking
1

Salvaging a too-acidic tomato sauce

Add a spoonful of sugar. Others say baking soda can neutralize the acid. Or add a cup or two of grated carrots and cook them down in the sauce.

Dec 30, 2014
janniecooks in Home Cooking
1

Calphalon cleaner

I guess I must have seen some warnings against using BKF on aluminum and over the years somehow transformed that into advice that came from Calphalon. Oh well, Bon Ami has served me well and I see no reason to change.

Dec 28, 2014
janniecooks in Cookware

Need help tweaking a pancake recipe

Maybe next time I'll use sour milk or buttermilk instead. But thanks for the tips.

Dec 28, 2014
janniecooks in Home Cooking

Need help tweaking a pancake recipe

I followed your advice to use the same amount of baking powder as originally specified. The only change I made was separating the eggs and whipping the whites, which made all the difference. Light, fluffy pancakes just like I hoped for. Christmas breakfast was enjoyed by all.

Dec 28, 2014
janniecooks in Home Cooking

Need help tweaking a pancake recipe

I like your advice to keep it simple, but as we don't do eggnog, I went ahead and whipped the egg whites. Made all the difference in the pancakes. Before they were indeed flat as a pancake, but the whipped whites added the height and fluffy factor I wanted. Thanks!

Dec 28, 2014
janniecooks in Home Cooking

Calphalon cleaner

Calphalon recommends you use Bon Ami cleaner, not BKF. Different chemicals. I never use BKF on aluminum, only Bon Ami.

Dec 27, 2014
janniecooks in Cookware

help with apple custard pie

Can't comment on the custard problem, but I make an apple tart regularly wth a cream cheese base with uncooked, sugared sliced apples on top, and the apples never weep. Could be your choice of apples. I usually use fuji or gala apples.

Dec 27, 2014
janniecooks in Home Cooking

Best ways to make use of a food processor?

I just used mine to slice 8 potatoes for a gratin, ended up with nicely sliced, very thin, potatoes that were sliced in a flash. Literally, in a flash. It took a tiny fraction of the time that I previously spent slicing on a mandoline. Also great for shredding cabbage for slaw, slicing or shredding carrots, making hummus, chopping or dicing vegetales when there's a lot to do, pie crust, shredding cheeses, chopping nuts, making nut meal or nut flour, etc. Check the owner's manual for how-tos and recipes for starters.

Dec 25, 2014
janniecooks in Cookware
1

Need help tweaking a pancake recipe

I'm making pancakes tomorrow morning, with pumpkin puree. The recipe calls for 2 1/2 teaspoons baking powder. It follows the normal method - mix dry ingredients together, mix wet ingredients together, then mix the dry into the wet stirring just until mixed. The recipe also includes 1 1/4 cups whole milk and 2 whole eggs (and 1/2 cup pumpkin puree).

My cooks notes from the only other time I made these is that they were a little flat, so tomorrow I'd like to increase the leavening by whipping the egg whites separately and fold the whites into the combined wet/dry ingredients after they've been combined. Which is where I need some advice: should I reduce the baking powder quantity? Two and one-half teaspoons of baking powder seems excessive, but perhaps that quantity is needed to raise the cakes with a heavy ingredient like the pumpkin puree. Since I'm going to use egg whites as an additional leavener, should I reduce the BP, and if so how much BP should I use?

Thanks for your kind assistance.

Dec 24, 2014
janniecooks in Home Cooking