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Where to get fresh key limes

nevermind...they thought I meant key lime pie. Called every whole foods in the city and none have key limes. Trader Joes...none. I would have been better off going to Brooklyn.

Aug 03, 2014
iamreptar in Manhattan

Where to get fresh key limes

Their lines frighten me. But i'll check. Got to get some of their gingersnap cookies for a gingersnap crust anyways.

Aug 03, 2014
iamreptar in Manhattan

Where to get fresh key limes

Called Whole Foods and turns out they have it. Manhattan Fruit Exchange only has an answering machine to talk to so that was disappointing. And Fairway is impossible to call. Thanks.

Aug 03, 2014
iamreptar in Manhattan

Best butchers that are open on Sunday (specifically those that sell heritage pork)

I usually get my pork from Flying Pigs Farm but I had no time to stop by. So im left to do my shopping today. Unfortunately, not many butchers are open today. I've heard Heritage Meat Shop sells heritage pork but their butchering skills seem questionable and I rather not waste my money. Im sure the meat is great but I dont want to risk getting poorly butchered meat.

Aug 03, 2014
iamreptar in Manhattan

Where to get fresh key limes

I need around 40 key limes. Hopefully its not too expensive as lime prices were quite high earlier in the year due to a shortage. I know Steves Key Lime Pies in Park Slope has them but thats an hour away by subway/bus. Is there any place a little closer to home that sells it, preferably in the Upper Eastside?

Aug 02, 2014
iamreptar in Manhattan

Would you consider a 20 lb. saute pan impractical?

Thanks for clarifying this for me. :)

Apr 25, 2013
iamreptar in Cookware

Would you consider a 20 lb. saute pan impractical?

Size gives a better idea of weight. Just gave its dimensions to give a better idea of the pan im talking about. The pan is 16" by 5" with a 14" cast iron handle and is 20.28 lbs. The clearer the image, the better one is able to access the situation.

Sorry if I wasn't clear about my question. Since im not feeling the pan in my hands, its hard to know how its is to cook in this pan. My question is whether the weight of this pan when filled with food will keep me from moving the pan in a "sauteing" motion and will force me to stir instead.

Apr 25, 2013
iamreptar in Cookware

Would you consider a 20 lb. saute pan impractical?

The pan is 16" in diameter with a 5" height and attached to it is a 14" long cast iron handle. It weighs exactly 20.28 lbs. Its like most other saute pans and has straight sides.

Apr 25, 2013
iamreptar in Cookware

Would you consider a 20 lb. saute pan impractical?

Just thinking about the weight because im worried about whether I can even use it as a saute pan. Dont want to find out its more of a gigantic rondeau with one long handle that aspires to be a saute pan one day but shes just too heavy to saute with lol. I think not being able to use a pan for its intended function may take away from its enjoyment. Its breaking my heart to let it go, but I would like to avoid the frustration if others feel its just too heavy.

Apr 25, 2013
iamreptar in Cookware

Would you consider a 20 lb. saute pan impractical?

Yes, I have one large burner on my stove meant for the griddle so it will fit. So I guess its not realistic to expect to use it like a smaller saute pan? Guess that defeats the purpose if I cant toss the food with a jerk of the pan.

Apr 25, 2013
iamreptar in Cookware

Would you consider a 20 lb. saute pan impractical?

I was considering buying a copper saute pan which I just realized is about 20lbs (its 16" in diameter and 3mm thick). Im 6'4 so im pretty big but I dont want to regret buying it. I just felt like buying it because its not everyday you find a pan like this. The thing is im not sure if one can really saute properly in a pan this heavy. Never had one this heavy so have no idea what it would be like to cook in it.

Apr 25, 2013
iamreptar in Cookware

Utensils that wont scratch my cookware

Being that im young and teaching myself too cook, I've taken on Thomas Keller as a teacher, especially since I haven't been as fortunate as others to have someone to learn to cook from (language barrier with my grandparents and also my parents work a lot). For me, his books are more than just recipes and are more like instructional manuals or textbooks. I've learned everything from how to properly salt food and breaking down chickens to making pasta and improvising sous vide with a pot of water and ice cubes. I didn't give tongs just because he hates them but after realizing how much more control it gave me. Its actually one of the first things I've learned from him and he even goes as far to forbid them in his restaurants. I acknowledge that many others do like tongs but then again, many of us are molded by different teachers and take upon their methods of cooking. In my case, Thomas Keller was over my shoulder, guiding me in the kitchen, just as when he was younger with Jacques Pepin guiding him in the kitchen as he read La Technique.

Apr 23, 2013
iamreptar in Cookware

Utensils that wont scratch my cookware

So I've caved in and decided not to abandon metal utensils all together. I have abandoned thongs, however, after hearing how Thomas Keller hates them. Though i'll continue to rely on a palette knife for turning and have also recently ordered a Wusthof fish spatula. Other than that, I decided upon Matfer Bourgeat Exoglass Utensils for the copper.

Apr 23, 2013
iamreptar in Cookware

Utensils that wont scratch my cookware

I haven't used my pan yet as its on its way. Never used seasoned cast iron before as my parents own none (im still dependent on them). I've read some recommendations not to use metal and others saying its safe that im confused. . The pan I bought is over a 100 years old and I would like it to survive another 100 years. So im guessing its safe to use metal utensils on it? I thought it was strange reading that after seeing many chefs use metal utensils on their cast iron pans. Regardless, I would still like to limit my utensils to non-metal ones as Im building up a mostly tin-lined copper cookware collection.

Apr 22, 2013
iamreptar in Cookware

Utensils that wont scratch my cookware

After much frustration, I finally found my first tin-lined copper pan (3mm and HUGE) as well as a pre-logo Griswold #12 cast iron skillet all on the same day. Im excited to use them but I want to make sure im taking care of them properly. Apparently, metal utensils will damage the tin lining of the copper pan and the seasoning of the Griswold. So i want to invest in utensils that wont damage my pans but are just as functional as metal utensils. Any recommendations? I prefer that they not be made in China. So far im looking at the Littledeer Wooden Cooking Utensils as well as Olivewood.
http://www.williams-sonoma.com/produc...&
http://www.berardfrance.com/en/5-oliv...

Apr 22, 2013
iamreptar in Cookware

Other than ebay, what is a great place to get 3mm copper cookware?

Looking for a copper rondeau, frying pan, or saute with at least a 9 inch diameter. Brass handles are a deal breaker unfortunately. I only like cast iron handles. Not sure why but it feels like the only 3mm cookware that i am able to find are saucepans or have brass handles. :( Any sites you can recommend? Or stores in nyc? Copper cookware is rarely showing up on craigslist for the nyc area.

Apr 19, 2013
iamreptar in Cookware

Walking out on a restaurant meal

While I understand your dissatisfaction, you should NEVER NEVER NEVER ask for someone, especially a whole family to be moved. I dont care how noisy they were, its never right. It wasn't nice when Justin Bieber did it, it wasn't nice in that widely publicized story of a man who asked a family with a disabled child (down's syndrome) to move either. If you feel disturbed, you simply request to be moved. Simple as that. They are customers too. That being said, if they were really that bad, the hostess should have asked that they quiet down. If that isn't effective, then she she is fully within her right to ask them to leave. In addition, the hostess was wrong to deny you an alternate table as well as not letting you speak to the owner's daughter when she was in clear view. I really dont understand her reasoning behind this. Not sure why you tipped if the service was really that bad. I wouldn't. Because it hardly sounds like you received anything reminiscent of service.

Apr 17, 2013
iamreptar in Not About Food
1

best prepared salsa?

You were supposed to scroll down to their 3 pack. It seems that you chose to buy 3 separate jars. Though, just checked, the cost with shipping is actually $28.34 if you choose priority mail flat rate. Basically, you're just paying $6 shipping vs. buying it directly from Whole Foods or their restaurant.

Apr 16, 2013
iamreptar in General Topics

best prepared salsa?

Papalote Salsa from the Papalote Mexican Grill. Its the same salsa they use at their restaurant, just jarred up. It has a cult following in San Francisco and was even featured on Throwdown with Bobby Flay. If you live in California, you can get them from Whole Foods. But if not, just have it shipped to you. Yes, there is shipping but they lower the price when you buy 3 jars. 3 jars would cost $22.64 if you buy it from Whole Foods (only in California) or $24.74 with shipping all the way to the east coast. I would get the 3 jar variety trio to test which you like the best.

http://www.papalote-sf.com/

Apr 16, 2013
iamreptar in General Topics

Magimix by Robot-Coupe Food Processor 14-Cup...?

lol...Robot coupe invented the food processor. Its unfortunate because they helped build up the Cuisinart name as they were the original manufacturers for their food processors. Cuisinart quality declined after they severed relations and like many other companies, moved production to China. Magimix is robot coupe's consumer brand. Their products are made in France. If you're patient, you can wait around on ebay for a great deal on a Robot-Coupe R2. Just a few weeks ago, someone got one for about $300 which is a steal. Its a commercial food processor so it might be a little more power than you need. If not, go for the Magimix.

Apr 16, 2013
iamreptar in Cookware

How could I replicate the Lays sriracha potato chip?

Lays came out with a sriracha chip and my sister has been going crazy looking for them. I know the reviews for this chip are pretty meh but she is obsessed. She cleared out the last store she found it in but hasn't been able to find it again. So im going to see if I can make it. The contestant who submitted the idea says that its only made with salt and sriracha sauce. I doubt Lays just dips it in sriracha sauce. and I've heard it compared to a BBQ chip so im assuming the process might be similar.
How would I go about reproducing this chip?

Im thinking I should dehydrate some sriracha sauce by placing some thinly spread sriracha sauce on a Silplat and placing it int he oven at the lowest possible temperature. After cooling, pound it into a powder in a mortar and pestle. Fry the potato slices as usual and then sprinkle with the dehydrated sriracha and salt. Of course this is just speculation. Do you have any better ideas? Its even harder for me that I have no idea how it tastes.

Apr 12, 2013
iamreptar in Home Cooking

Vitamix 6300 recently purtchased at Costco is made like JUNK!

I was fortunate enough to receive a Vitamix Professional 500 for Christmas from my parents. They bought it from Williams-Sonoma in Manhattan. It was boxed perfectly and the machine was quite impressive. A few months later the 750 came out and I exchanged it. It was even better than the last. I just checked my 750 and there were no defects. It looks the same as the day I bought it.

You could have gotten a better deal than the 6300 if you paid $500 for it. For the same price you could have gotten the Vitamix Professional 500.
http://www.jlhufford.com/ProductDetai...
Its $498.95, no tax, and shipping is $3.50 if you choose to ship Fedex/UPS Ground (I assume shipping will be the same for you.

)

For some reason, I feel like you were given Seconds or a factory refurbished item. I know thats what they sell at outlets. Perhaps a wholesale warehouse like Costco does the same thing?

Apr 11, 2013
iamreptar in Cookware

How do you store your spices?

You know those decorative panels that act as fillers in between cabinets? Why not use that space for a filler pullout?
http://www.rev-a-shelf.com/p-446-fill...

Thats what I have in my kitchen.

Apr 11, 2013
iamreptar in Cookware

Bakers' input wanted: Have you ever baked in a True Convection oven?

If you've ever read Thomas Keller and Sebastian Rouxel's book, Bouchon Bakery, they actually encourage you to use a convection oven in many of the recipes. For many baked goods, they will gain a slightly higher rise and more even color. Madeleines are given their classic bubble through the use of a convection oven. Some cakes actually get a better crumb from its use. Coffee cakes beg for a domed top and convection ovens will encourage this. Macarons benefit from it as standard ovens aren't really optimal for making them (they have a tendency to form specks on the cookie which negatively impact texture). Cookies wont spread as much and will get a more even color as well. I have one as well as a standard oven and there are times when i'll use one over the other. It all depends on what im making actually. Muffins, for example, are best baked in a standard oven. Another nice benefit for convection ovens is that it allows for a shorter baking time.

Apr 11, 2013
iamreptar in Cookware

REAL pho eludes me!

I <3 Arthur Avenue. Best butcher in nyc and one of the best fish markets.

And I think i know what Asian market you're talking about. Is it Chang Li? I like it so much more than Chinatown. Its nice to have everything in one place. I was also irritated by my being unable to find bonito flakes there.

Apr 10, 2013
iamreptar in Home Cooking

REAL pho eludes me!

I found out I have a Vietnamese aunt last year and she owns a restaurant in San Diego. Thats what she uses in her restaurant and she swears by it. And I agree about the MSG.

According to Charles Phan of the Slanted Door, its all about the stock. I haven't personally tried his pho recipe, but customers tend to rave about his pho ga rather than his pho bo. Have you tried his recipe from his Vietnamese Home Cooking Cookbook? He abhors MSG though and calls it a "false heightened flavor." He also recommends that you use yellow feathered chickens (Long Island Red Hen). You can get these at an asian market. Otherwise, he recommends getting those smaller pasture-raised heritage breed chickens from the farmer's market. The stock they use at The Slanted Door for their pho ga uses sa sung (dried sea worms) You may want to look into acquiring this from a Vietnamese market. Phan calls it his "secret ingredient".

Apr 10, 2013
iamreptar in Home Cooking

What are some tips you would give someone who is just about to grow their first garden?

lol...im a he.

Apr 10, 2013
iamreptar in Gardening
1

What are some tips you would give someone who is just about to grow their first garden?

My state's extension office is pretty expensive and there is a 6 week wait. Its $75 for a basic test so im sending my soil to UMass and they're going to test it for only $10. :)

Apr 10, 2013
iamreptar in Gardening

What are some tips you would give someone who is just about to grow their first garden?

Wow. Im wondering if I should tip you for your answer lol. I found a pdf of the Square Foot Gardening online and it seems reasonable. I plan to employ his methods as well as in-ground gardening as he recommends his method mostly because of the time it takes to bring soil to maximum fertility. Might as well start now.

In the meantime I already have a soil sample ready to goa and i'll have the square foot garden ready this weekend. Found out the University of Massachusetts will do a test much cheaper (only$10) than my state's Extension Office and relatively quickly.

Apr 10, 2013
iamreptar in Gardening

Delicious Asian noodle recipe anyone??

Pad thai from David thompson. DO NOT COOK MORE THAN THIS AT A TIME. You must also have your ingredients mise en place and prepared beforehand.

2 handfuls of dried thin rice stick (about half a pack of 16 oz dry medium size rice stick noodles. It should say Banh pho rice sticks)
2 tablespoon palm sugar
1 tablespoon white sugar
2 tablespoon tamarind water or concentrate
2 tablespoons fish sauce
2 small bunch Chinese chives
2 teaspoon oil
1 red shallot, minced
2 eggs
4 oz extra firm tofu, cut into small cubes and deep fry
Shrimp,, peeled and deveined or handful diced chicken.
1/2 teaspoon of salted radish, chopped (this is salted daikon, the white raddish. You can skip it if you can’t find it. It usually comes in a plastic bag whole or in a tub already minced)
pinch of roasted Thai chili flakes (see notes below) or substitute red pepper flakes. It won’t be as spicy but will work fine.
2 handfuls of bean sprouts
2 tablespoons of crushed roasted peanuts
lime wedges
Soak noodles in tap water for about an hour until soft. To check the noodles if they are ready, bend a noodle and if it breaks without any force, it’s ready. If not, you have to soak a little longer. Mix palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved. Chopped Chinese chives into small lengths about 2 inches.

Heat a wok or big pot over medium heat until very hot, add oil and wait until the oil is hot and fry shallots until fragrant and colored. Crack in eggs and scramble. Mix in tofu, shrimp, chicken, chili flakes and radish. Stir fry until the tofu is thoroughly heated up and then add noodles. Stir-fry for a while until the noodle is softer and change color. Add the prepared sauce and a pinch of chili flakes. Stir for a few moments. Finally, add most of the bean sprouts and Chinese chives and cook for another 30 seconds. The noodles should be a little sweet, sour and salty.

When served, top the noodles with crushed peanut, fresh Chinese chives, bean sprouts, a wedge or two of lime and chili flakes(if want it a little hotter).
Note: to make Thai chili flakes, buy dried Thai chilies. Put the chilies in a food processor and pulse until they become flakes.

Apr 08, 2013
iamreptar in Home Cooking