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carnicero's Profile

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If you could have only 1 knife...?

+1 on a Tojiro DP. I have their 240mm (9.4") gyutou and their nakiri. They both take a screaming sharp edge, stay sharp for a long time, and feel good in my hand.

On the Euro side, I think Wusthof and Henckels that others have mentioned are safe bets. I used to like them a lot before I started buying Westernized-Japanese knives. I really like the harder, thinner steel alloys.

Another Euro option might be Fante's. They are a kitchen supply store in Philly, definitely worth stopping into if you're local, but they also sell online. They carry most of the major Euro knife brands, plus Sabatier, plus their own Fante's brand that are made in Solingen, Germany of high-carbon stainless steel. 8" chef knive runs about $60.
http://fantes.com/fantes-pro.html

Apr 15, 2014
carnicero in Cookware
1

12" chef knives

I am a pretty big guy with big hands and a growing knife collection. My 8" Victorinox chef knife and Tojiro DP 240mm yo-gyuto are by far my most-used knives.

I have a vintage 12" carbon steel Henckel's that I hardly ever use. It works as a slicer, but not as well as my 11" carbon Dexter butcher's knife. It's ok for breaking down very large produce, but I find it awkward to use for most prep because of a) the length and b) it has a silly looking small grip for such a large knife.

Apr 13, 2014
carnicero in Cookware

Refilling hacked Sodastream cartridge near Berkeley

I would be wary of refilling Sodastream canisters from welding shops and sporting goods stores, as their gas isn't required to be food grade. You may have better luck with a homebrew store or commercial CO2 company that fills large tanks for soda fountains.

Apr 07, 2014
carnicero in San Francisco Bay Area

Group SLO orders?

Depends on where you're located, but Wine Works in Marlton, NJ carries Dolin (and several other of the better vermouths).

Mar 31, 2014
carnicero in Philadelphia

Group SLO orders?

Not a lawyer, but if everyone is of legal age and you nobody pays a markup over the PLCB cost plus tax and shipping, this should be fine.

I've wanted to do this with friends for Willet Family Estate Bourbon, only available in cases of 12. I had too hard of a time getting everyone to commit to putting the money down, so it never happened.

Mar 31, 2014
carnicero in Philadelphia

Dating vintage Henckels carbon steel chef knife

It has two of the Henckels twin logos- one is stamped on the blade and the other on the handle.

Mar 22, 2014
carnicero in Cookware

Dating vintage Henckels carbon steel chef knife

I'd say it's in fair condition. There's a lot of oxidation and some staining, but no serious rust or pitting. The profile and edge need some touching up, it looks like someone sharpened it a bit unevenly at some point.

I only paid $5 for it, more as a curiosity than anything. I have a few other vintage carbon knives- a complete butchers' set of 5 Dexters that were my great-grandfather's and a 10" Sabatier from I think 1975.

Mar 21, 2014
carnicero in Cookware

Dating vintage Henckels carbon steel chef knife

Pics here: http://imgur.com/a/Uy1le

Found at a second hand store and wondering if anyone could help me date and/or price this piece. From what little I could find online about the hallmarks, I believe it was made between 1900 and 1969.

Carbon steel with wooden handles. Full tang and bolster.
Blade is stamped with the following:
J.A. Henckels.Twinworks
Solingen.Germany
Grand Prize
Paris 1900
St. Louis 1904
102-12"

Mar 21, 2014
carnicero in Cookware

Asheville itinerary consultation

My wife and I had our honeymoon in AVL this past October.

Breakfast: We loved Sunny Point and Early Girl, but to be honest we were perfectly happy with Bojangle's for breakfast on the go more than one day. We can't get it at home and their biscuit sandwiches are cheap and really good.

Lunch:
- Definitely hit White Duck.
-Luella's BBQ if you don't mind a second BBQ day aside from 12 Bones.
-Chai Pani, inspired by Indian street food and really good.
-Not to push the fast food, but Cook-Out. It's a regional chain in NC and Southern VA and everything is cheap and fresh.

Dinners:
-We liked Admiral, didn't love it.
-Seriously let down by Seven Sows.
-Curate is so worth it, even with it being fairly traditional Spanish, which is pretty accessible elsewhere. The execution of the food is great, the wines and sherry selection are great, and the service is some of the best we've had in any restaurant.

Cocktails:
-MG Road. Behind and below Chai Pani. Delicious small bites and bar snacks and an outstanding cocktail menu. Well-stocked bar with great service. This is the first place we stopped into on Sunday night after arriving in AVL and went back every night except Monday (they were closed).

Edited to Add: The Wedge Brewing Company in the River Arts District. As you mentioned you're not beer drinkers, this may have less appeal for you, but they serve several local brews in glasses and growlers and have an outdoor picnic area with tables and benches, lawn games and a food truck. When we were there, the truck was El Kimchi- great Korean BBQ tacos, rice bowls, home-made kimchi.

Mar 16, 2014
carnicero in Southeast
1

How to cook 4 year old hens - and maybe a rooster

Not only is long simmering one of the best ways to get an old bird tender, it makes a super-flavorful stock.

Feb 25, 2014
carnicero in Home Cooking
2

One night in Memphis

I stand corrected. It's been a few years since I was last in Memphis. Got the great ribs and BBQ cornish hen right, byt the location wrong.

Feb 17, 2014
carnicero in Kentucky & Tennessee

One night in Memphis

It's not exactly close to downtown, but Cozy Corner is awesome and maybe only 15 minutes away.

Right downtown on Beale St. is Dyer's Hamburgers. It's not barbecue, but it's a great, greasy old-school burger.

Feb 14, 2014
carnicero in Kentucky & Tennessee

Best vietnamese, best pizza and best scrapple in philly?

I find Steve's Prince of Steaks to vary a lot by location. The original on Bustleton and their shop at the Boulevard and Comly are both reliably good. They have another store on Business Rt 1 in Penndel that's always underwhelmed me. Haven't tried the new one downtown.

Vietnamese: Pho Saigon at Columbus Blvd and Washington Ave is also very good.

Scrapple: I'm not a fan.

Feb 14, 2014
carnicero in Philadelphia
1

Pete Wells doesn't like Han Dynasty

The only Han Dynasty location I've visited is Cherry Hill, NJ, and I was really disappointed. We had the rabbit appetizer, which was delicious but impossible to eat because it was bone-in and chopped into tiny (like 1/2 inch or smaller) pieces. Both of our entrees were underwhelming and underspiced, even though I ordered mine as a "10" on their heat scale. Is this one "dumbed-down" for the perception of a less-adventurous Jersey diner? Did I get an off-night?

Feb 03, 2014
carnicero in Philadelphia

Best beef cuts mix for grinding my own burger?

I use straight chuck roast. If there isn't enough fat (25-30%) I'll add a little beef tallow that I've trimmed from other cuts. I've heard of good mixes including brisket, shin, oxtail, sirloin, etc. but the plain chuck, seasoned with salt and pepper and seared in a hot cast iron pan is so delicious and beefy I haven't bothered experimenting with adding different cuts. Also, considering that chuck is so inexpensive and some of the other recommended cuts are pricier, I'd rather save brisket and short ribs for braises, barbecue, Korean BBQ, etc.

FWIW, The Food Lab column on Serious Eats did a great write-up of burger blends as well as burger technique. Sorry, don't have a link for you.

Feb 02, 2014
carnicero in Home Cooking

Good liquors/liqueurs with which to spike coffee

Bourbon
Spanish Brandy de Jerez
Limoncello
Curacao
Licor 43
I'm not really a cream liqueur fan and like my coffee black, but at Thanskgiving last year my friend served coffee spiked with Buffalo Trace Bourbon Cream liqueuer that he bought at the distillery. It was surprisingly tasty. I haven't seen it in PA or NJ, but if you see it in a store near you maybe try it out.

Feb 02, 2014
carnicero in Spirits

Any Good Izakaya (居酒屋) in Philadelphia?

I'm a Philadelphian and gladly pay more money for smaller portions when the food quality and service make it worth it. Tapas and small plates are very popular here and I don't hear much griping from people that dine at places other than Applebees. If Ranstead Room/Franklin Mortgage/Hop Sing can charge $14 per cocktail, and sooo many chef-owned Philly restaurants can charge what they do for small plates and tasting menus, I think a quality izakaya can charge what they think is necessary to serve me some delicious grilled chicken bits, etc.

Jan 21, 2014
carnicero in Philadelphia
1

June Texas BBQ Wedding Reception - Inexpensive White/Red Wine Recommendations

We had a September wedding with barbecue (big hit). We served a white wine form Portugal- Casal Garcia Vinho Verde, at about $7 a bottle. It's light, crisp and a little acidic, so I thought it went well with smoky meat.
We also had an Argentine red, a Malbec blend. Sorry, don't recall the label, but it was under $10 a bottle and also well-received.

Jan 19, 2014
carnicero in Wine

New bagel place

Speaking of Stein's Famous- does anyone else think it's dropped in quality and variety since they moved?

I mean, it's a freshly-rennovated store; why does it look so run-down inside? I went the other day and they were out of seedless rye, out of onion bagels, low on corned beef, and the produce section smelled like a compost pile. I can't say this was ever the case when they were on Krewstown, my family has been going there for at least 20 years.

Jan 14, 2014
carnicero in Philadelphia

LeBan's guide to Chinatown

So far all I know for sure is that Cafe Soho has awesome fried chicken- but I'd rather call ahead for takeout than eat in because the K-Pop music is WAY too loud for me by the end of the meal.

Jan 13, 2014
carnicero in Philadelphia

LeBan's guide to Chinatown

Could somebody please do this? Especially the Cheltenham/Olney Koreatown? I LOVE Korean food but it seems like the Korean restaurants around here tend to lack websites or a general online presence more than other types of restaurants. I'm always trying to find the good spots and I feel like it's tough to find out unless you have a Korean friend to ask for advice.

Jan 13, 2014
carnicero in Philadelphia

Freezing cream cheese - DON'T

I just made this mistake. Bought a 6-pack of foil-wrapped blocks at Costco and froze 5 of them. Just thawed the first one and it was grainy and crumbly. I creamed it in a mixing bowl with a rubber spatula and it reintegrated surprisingly well. Not as creamy as fresh, but definitely spreadable and not gross on a bagel.

Jan 12, 2014
carnicero in Home Cooking

Paloma

I'm a big fan of the Paloma with grapefruit soda- particularly Squirt (Mexican with cane sugar) or Jarritos. ~2oz blanco tequila, lime wedge, lots of ice in a highball glass with a salted rim The place I usually order them actually calls it El Hervidor (the boiler) to differentiate it from the fresh juice and seltzer Paloma.

Jan 11, 2014
carnicero in Spirits

What are your remedies after eating too much?

Bitters. Could be Angostura and club soda, could be a heavily-bittered old-fashioned or bitter vermouth like Punt E Mes. Works every time for me.

My wife likes green tea with some fresh ginger muddled into the mug. I find this works for a general stomachache or nausea but doesn't help me much with an overly-full feeling.

Jan 06, 2014
carnicero in Not About Food

Transporting seafood in cold weather

The thing about an insulated cooler is that in addition to keeping cold air inside, it also keeps cold air outside. A cooler with some ice will stay cold longer in cold weather than in hot, but it is very unlikely to freeze. Especially on the short journey you're describing.

Dec 24, 2013
carnicero in General Topics

Has anyone made vermouth?

I've not made vermouth, but I do drink quite a bit of it. A big factor in the flavor of vermouth is oxidation of the wine. From what I understand, the wine is oxidizes while being infused with botanicals in barrels. The oxidation process is then arrested (or at least slowed) when the brandy is added for fortification.

You might try something I've read about as an alternative to barrel-aging for small batches (i.e. aged cocktails). Add your wine to a large glass jar, add botanicals, add chunks/chips/a stave of toasted or charred oak. Cover with a lid and allow to infuse, shaking every day or so to oxygenate the mixture. You may want to take the lid off and allow it to breathe periodically.

Dec 24, 2013
carnicero in Spirits

Can I keep a N.Y. Strip roast refrigerated from 12/20 to 12 /25 or should I freeze it?

How is it wrapped? Vacuum sealed it's definitely OK. In butcher paper, you're probably fine. Even unwrapped it would probably be fine, but might have some dry spots that would need to be trimmed off.

Dec 21, 2013
carnicero in General Topics
1

biscuit flour? (besides white lily)

this might be considered biscuit heresy, but I've always done well with King Arthur AP flour. I've been told it's not proper, and I understand the higher protein content isn't ideal, but it makes nice tender biscuits for me. The main thing is to be careful not to over-knead and develop the gluten too much.

Dec 14, 2013
carnicero in Home Cooking

Evan Williams

Is the Weller Reserve 107 proof, like the Old Weller Antique? EW Single Barrel comes in at 86.6 proof, if I remember correctly. If bottling proof is something that matters to you, there's something to consider. I personally tend to prefer higher proof whiskeys.

Also, EWSB is stated as 10 years old. I'm not sure of the Weller Reserve, but Old Weller Antique used to carry a 7-year age statement. I've read that it may still be 7 years or even older, but they removed the statement to give them more batching flexibility.

Dec 09, 2013
carnicero in Spirits

Dipping into the well that is Korean cooking

Gochujang doesn't get a chance to last in my fridge- we use it in tons of stuff outside of Korean dishes and Asian-flavored experiments. You can mix gochujang with rice vinegar, a little honey, and a dash of sesame oil and maybe mirin if you have it and make an amazing sauce for fried chicken or grlled meats.

Doenjang isn't as versatile, at least for me, but it is delicious. We sometimes mix it with steamed white rice or dip lettuce wraps in it. Also, you can toss a spoonful into a stew, braise or sauce that needs a little extra "something;" it works as an umami booster kind of like soy sauce, fish sauce or worcestershire. As a naturally fermented product that is acidic and well-salted, it keeps damn near forever in the fridge.

Dec 08, 2013
carnicero in General Topics
1