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CaliforniaJoseph's Profile

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Have you ever used a Pressure Cooker?

These are the two pressure fryers to check out.

http://www.missvickie.com/howto/fry/f...

about 5 hours ago
CaliforniaJoseph in Cookware

"New Revereware"

I don't know that it would be my go to pan for eggs. I use anodized aluminum pans for our fried eggs.

I used to use a couple of small cast iron pans -actually the ones that come with those dumb "skillet cookies sold around the holidays.

about 14 hours ago
CaliforniaJoseph in Cookware

Help me build a great cookware set!

I feel ya. I was raised Ohioan.

about 16 hours ago
CaliforniaJoseph in Cookware

SURVEY: Glass-ceramic or coil stove?

I suppose you could always get a copper heat diffuser plate to place between pan and range. Would protect surface. I don't know what impact it would have on evenness of heating.

I had a ceramic top range. It left me disinterested in ever having one again. If I were stuck with one in the future, I think that's what I'd do.

about 16 hours ago
CaliforniaJoseph in Cookware

"New Revereware"

Yes!

about 16 hours ago
CaliforniaJoseph in Cookware

Mistakes, I've made a few

Ok, arm twister, you sold me. I picked up a West Bend oil-core electric skillet for $20 at a junktique store last weekend. After seeing what they sell for on eBay I figured I could resell if needed.

As temps are still triple digits here I have used it on patio several times to avoid standing over stove.

I get it now.

about 17 hours ago
CaliforniaJoseph in Cookware

Mistakes, I've made a few

So I made some "science fries" to test the temp on the Presto Fry Daddy... When set to 400° the indicator light went off when oil hit 375°.

about 17 hours ago
CaliforniaJoseph in Cookware

What's Best for Cutting Pizza?

Just shy of 2.5".

If you're a thick crust gal, not so perfect. I'm a thin crust sorta fella, so it works for me.

about 17 hours ago
CaliforniaJoseph in Cookware

"New Revereware"

I hadn't either. I'm not sure how it was marketed but I'm guessing it was sold as being a "range to oven". For casseroles or braising maybe.

about 17 hours ago
CaliforniaJoseph in Cookware

"New Revereware"

Ok, yes. This^!

I can't defend it as top of the line but it was a great start for me starting out with nothing on a "few bucks a week thrift shop budget"!

Most of what I found was the Cali-made (Riverside) stuff that was all made pre-1968. Heavier than the later stuff I found, it served me well on an inferior coil electric range.

about 17 hours ago
CaliforniaJoseph in Cookware

WOK SIZE - does it really matter?

I have an old 14" Magnalite anodized wok that is my dedicated pan for sautéing shredded heads of cabbage with bacon.

Yes, I'm that dedicated to cabbage cookery. I'll blame/credit the Eastern Europeans in my genetic wood pile for that one.

about 17 hours ago
CaliforniaJoseph in Cookware

What's your best yard sale or thrift store cookware find?

Sadly it had a bit of pitting. It lives on my grill now as my "pizza stone".

about 17 hours ago
CaliforniaJoseph in Cookware

SURVEY: Glass-ceramic or coil stove?

I'm working for another year or two with a "not my dream" electric oven. My "poor man's convection substitute" when roasting a chicken is to vertical roast on a cast iron skillet. I crank up the heat to 550° and turn it down to 350° once it hits temp after 10-15 minutes. I could be imagining this, but I the "heat sink effect" of the skillet seems to really help get the bird up to temp all the sooner without drying it out.

about 17 hours ago
CaliforniaJoseph in Cookware

Have you ever used a Pressure Cooker?

I have a couple of the first-generation type jiggler-weight types that are 40+ years old and going strong! I use them often for:

- beans, dry to dinner table in 45 min

- rice steams quickly when placed in a pan inside the PC - no scorching, no sticky mess.

- small batches of stock, toss your bones in after roasting a chicken

- thawing frozen soup portions

- add steamer rack to bottom for quick tender veggies. Excellent for a QUICK batch of mashed potatoes - pressure steam don't boil to cook quickly without boiling off nutrients

- I've never once in my life made "just the right amount" of spaghetti. I freeze leftovers and reheat with steam by placing leftovers in a stainless bowl set on a steamer rack inside the cooker.

- I have made cheesecake in mine once and I was pleased with the recipe. It requires some additional equipment that I happened to score on the super cheap... I dunno that it would have been worth full price to me though... It was a one time thing so far.

- with some practice you can make one-pot pasta meals in them.

- quick pizza sauce from fresh tomatoes, a bit of sugar, olive oil, garlic, and basil. A brighter alternative to slow simmered sauces...

- dried chillies seeded and stemmed cook quickly - toss in blender and you have the base for a chili instead of using powder. I essentially brown and braise stew meat in such for my chili.

If you were to ask me if you should get one I'd say "No. You should get two!" Just this weekend I had two going at once to quickly steam Yukon potatoes in one and corn on the cob (broken in half) in >10 min while broiling fish.

about 18 hours ago
CaliforniaJoseph in Cookware
1

Summer 2014 Yard/Estate/Tag Sale Scores

http://ebay.to/1pf4QT9

5 left, ships to Canada.

Sep 13, 2014
CaliforniaJoseph in Cookware

How do you clean a filthy microwave oven

Our break room mw gets epically disgusting - when its everyone's job it's no one's job!

Boiling water with lemon juice (we happen to have a lemon tree at work!) works wonders.

Sep 12, 2014
CaliforniaJoseph in Cookware

Does anyone know the origins of this enamel-ware?

I've seen similar on eBay from Spain. I can't recall a manufacturer.

Sep 12, 2014
CaliforniaJoseph in Cookware

WOK SIZE - does it really matter?

For small stir fry dinners I manage OK with a 12" wok, I really prefer the 14".

I can't imagine a 10" being useful for much besides small side dishes or perhaps cooking for 1. I have a 10" Calphalon anodized wok I use as a saucier. I never use it for stir frying.

Sep 12, 2014
CaliforniaJoseph in Cookware

What's Best for Cutting Pizza?

That's exactly the knife I use. Works well for me.

Sep 05, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

I've watched youtube videos on how to sharpen a knife on the edge of a car window. I've not been so bold!

Aug 28, 2014
CaliforniaJoseph in Cookware

Do you like induction cooktops? Details, please.

I seriously laughed out loud. Hard.

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

<If we cooked steaks indoors an ECI skillet would be a no-brainer for me.>

(Spending day off in waiting rooms - sorry if I'm writing too much)

Would ECI be your choice over plain CI for steaks?

I'm sure I missed something, but I'm not clear why that would be preferable.

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

< I suppose it's not for nothing that cast iron woks are still around and favored by many.>

I went to "The Wok Shop" in SF with the firmest intent to buy a carbon steel wok when the grand dame of the show insisted "oh honey, you have electric? This wok you want!" And thrust into my hands an enameled (exterior) clay cast iron wok - the thinnest I have seen or felt (it weighed about the same as a comparably sized cast aluminum caldero). I sheepishly/dutifully accepted, purchased, and hung on pot rack where it hangs looking wonderful & unused.

I've yet to really understand (and I'd welcome tips and pointers!) how this piece would serve me better than the carbon steel wok I subsequently bought at the local World Market for $8 or the $12 Filipino cast aluminum wok I got near the local Naval air station (where you find Naval stations you will find cool Filipino markets!!) for $12.

Attempts to give this piece away have been thwarted by Better Half who insists it is a souvenir like onto a first class relic of that weekend trip. (I'm content with the Kiwi knife that I actually use[!] purchased on same visit serving as souvenir...)

If anyone could tell me how to make this thing sing and put it to use on my sad electric coil range in a task where it would excel past my carbon steel woks, cast aluminum kawali & caldero or cast iron skillets... I'm all ears!

Otherwise I'd file this one in the "mistakes, I've made a few" file.

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

Ok, that does make perfect sense... In the back of my mind - trying to make sense of induction magic - it occurred to me that some hot spot issues might be mitigated because of the way induction works. It was a half baked thought.

Aug 27, 2014
CaliforniaJoseph in Cookware

Do you like induction cooktops? Details, please.

Yes, yes & yes. Madam Swissaire called and she said you may have a new kitchen and you should simply ship the old stuff to California...

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

Hahaha! Friends with off grid cabins find theirs to be easy on the solar system... Now you just need the solar panels before apocalypse...

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

Hi Duffy!

Do you think a lighter weight ECI pan might alleviate some of issues you experience with downward temp response? Or something like a Graniteware or Chantal fry pan? It occurs to me that they have less thermal mass and would be induction compatible... Easier to lift too.

Catherinholm and Dansk enamel on steel frying pans come to mind as being lighter than LC with white interiors and a reputation for quality durable enamel. Mario Batalli has a line of lightweight ECI pans with stainless steel handles, though I've not seen any reviews on them. They sure look cool though.

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

I could see the use there. I have a $5 thrift shop steamer I use similarly as I do find it useful to sometimes "spread out" a bit and prefer to only have the wok on the range when stir frying. Stainless e-woks also look pretty cool. I always thought my mothers 70s era Farberware 'lectric wok looked like it was straight out of the Jetsons!

Aug 27, 2014
CaliforniaJoseph in Cookware

Do you like induction cooktops? Details, please.

That wok well is off the charts in cool! I am sitting here as jealous as I have ever been admiring that - Gorgeous!

Aug 27, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

Having a huge stockpot simmering slowly overnight makes me wake up happy.

Aug 26, 2014
CaliforniaJoseph in Cookware