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adamshoe's Profile

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Glass Top

I really like my glass cooktop (Kitchenaid-10 yrs. old, halogen). I find a single edge razor mounted in one of those holder thingies works great for removing stubborn, sugary messes from surface. The stovetop should be cool and blade held @ 20 degree angle- like knife sharpening. This has never scratched the glass. Also recommend the weimans cooktop creme and papertowel method for super shiny results. adam

Aug 13, 2010
adamshoe in Cookware

Bad Restaurant Names

In San Francisco: "Flour+Water" (I always want to add " = library paste") - good restaurant, stupid name... In Oakland, "Boot & Shoe Service", also named for a prior business and unearthed sign. Oaktown also lays claim to "King Dong", "Yummie Chinese" (which isn't), "4 Star Pizza, Chinese Food, Donuts, Taqueria & Falafel" (Ok, I exagerate, but it's sumpin' like that...) and the winner...."Pick and Bite", an Asian buffet. adam

Aug 04, 2010
adamshoe in Not About Food

Garlick-y White Pizza- 'Jersey Style!

@mara, Ooohh, all his seatmates will be salivating, unless he's putting it in his checked luggage!! I'm in the Bay Area and, while there is some very good pizza here, esp. the places that are doing "NY" or neapolitan style, there's lots of pizza attrocities and trainwrecks, too. I always ask my east coast visitors to bring drakes cakes or bagels; never thought abt. requesting a zza... hmmm? next time... adam

Jul 26, 2010
adamshoe in General Topics

Garlick-y White Pizza- 'Jersey Style!

Grew up in Highland Park....almost forgot abt. "white" pizza. If i recall, Filippo's in New Brunfus, Sciortinos in Highland Park, Desti's and zia Lisa in Edison all had really good versions of said zza. Can't help in recreating it as I was just a stoned and drunk young pup (as opposed to the stoned and drunk grizzled old mongrel I am now...). It was NOT a pizza bianca w/ a foccacia like crust, but a regular, tossed, round, thin pizza. I don't remember it being overwhelmingly garlicky, but there was certainly garlic. A pizza with more than 2-3 toppings is not a real pizza in my book. Damn, now I'm Jonesing for a Jersey pizza.... adam

Jul 26, 2010
adamshoe in General Topics

Help! Why do my potatoes stay hard ( RAW ) in the slow cooker / crock pot?

@ fr1p: Try nuking your spuds (after pricking w/ fork all over) for 6-9 min. on max power. Should be enough headstart to wind up w/ soft end results. adam

Jul 12, 2010
adamshoe in Home Cooking

Favorite Food Smells?

Baking chocolate chip cookies, bread, a long braised brisket with onions, the aroma when you first open a vacuum sealed package of coffee. adam

Jul 05, 2010
adamshoe in General Topics

Mac and Cheese in the Fridg?

@kjonyou, Should be fine, maybe even better since the mac will soak up some bechamelly, cheesy goodness. I'd put the breadcrumbs on just before baking so's they don't get soggy in the fridge. adam

Jul 02, 2010
adamshoe in Home Cooking

Wild Sockeye at Costco

Spotted @ safeway yesterday,7/1- wild sockeye for $8.99 lb. (reg. price is $17.99). It was delicious and I'm not a huge salmon fan. adam

Meat Grinder Recs?

If you have a kitchenaid, buy the grinder attachment. About $50.00-comes w/ a coarse and a fine plate depending on your preference. Very happy w/ mine... adam
p.s. You can buy the sausage stuffer kit along w/ the grinder on certain kitchenaid package deals.

Jul 02, 2010
adamshoe in Cookware

Fruit flies - help me get rid of them!

@ BobB, Oh my, cognac or calvados? Those flies sure died a classy death! I'd use something not quite so top shelf (like Night Train!...), but it's probably the caramel color/aroma that attracts. Maybe some cheap rum? adam

Jun 30, 2010
adamshoe in Not About Food

Are you a Milkacholic?

@ Chem: Whole milk is usually 4 % fat, but oh, what a difference those three little %'s make. Life is short; eat fat.

Jun 30, 2010
adamshoe in Not About Food

Are you a Milkacholic?

My name is Adam and I'm a milkaholic....(not sure what a milkacholic is). I recently switched back to whole milk after years of 1%. Forgot how good the real stuff is-nectar of cow....
adam

Jun 30, 2010
adamshoe in Not About Food

Your Favorite Retro Dishes

Chicken or turkey Tetrazzini. Salisbury Steak. Beef Wellington. adam

Jun 28, 2010
adamshoe in General Topics

OMG...Dreyer's Drumstick Ice Cream

@Val: yes, it's Edy's east of the Rockies. Dreyer's (of Oakland) originated Rocky Road, so I'm forever in their debt.... adam

Jun 27, 2010
adamshoe in General Topics

OMG...Dreyer's Drumstick Ice Cream

Tried it last week. It is insanely good. Tastes better than actual drumsticks! adam

Jun 27, 2010
adamshoe in General Topics

Juicer

+1 on the breville... can even find it for less on amazon/e-bay/walmart.com. adam

Jun 26, 2010
adamshoe in Cookware

Pesto with Mortar and Pestle ... who knew?!

Hey Ips..., I think the words pesto and pestle have the same latin root so it makes sense that it'd be so transcendent. A m&p is one of the (very) few kitchen gadgets I DON'T have. Might have to rethink that... adam

Jun 22, 2010
adamshoe in Home Cooking

Do you tip the take out person at PF Changs [moved from Chains]

Yes. At least a little love for putting your order together. Not a full on 18-20%, but a littlle stipend (like $5 on fifty, $10-12 0n a hundred. Just good karma and you'll be rewarded for it.
adam

May 29, 2010
adamshoe in Not About Food

Molasses expiration date?

It should be fine...esp. being refrigerated. It's just a simple sugar. As long as there is no mold or scary smell, I would use it. I don't even keep mine in the fridge and it's at least 2-3 years old!! adam

May 21, 2010
adamshoe in General Topics

Conflicting information about bechamel sauces

The Wondra method- 2 tbs. flour, 2 tbs. butter, 1-2 cups cold milk. All in saucepan over med-low heat, whisking constantly. No lumps. Ever. adam

Apr 29, 2010
adamshoe in Home Cooking

Calistoga?

Solage? Heard good things, but not been there... adam

Cooked Ground Lamb Storage

@ pika, Aww... why d'ja have to go and make me think about Sam (I Am) again? Perhaps he can arrange a good wi-fi connection w/ The Man Upstairs and occasionally contribute his pithy wisdom. Re: the lamb- I'd go up to 4 days but not longer. Can it pass the sniff test? (although lamb can smell kind'a funky even at its best...) adam

Apr 18, 2010
adamshoe in General Topics

how similar are chives and green onion?

Chives are chives- a related, but different animal than scallions. Scallion tops are scallion tops. The main diff. is that chives are always used as a raw garnish and scallions aka green onions can be cooked (the white parts) or raw (the green parts) or both. I believe that garlic chives are the shoots of immature garlic that sprout above ground, but I'm not 100% sure on that. That being said, I love chives and scallions and leeks and shallots- the world would be a poorer place without them.... adam

Apr 18, 2010
adamshoe in General Topics

Passing of Sam Fujisaka - Please share Memories

Oh No! Like most, I didn't even know he was ill. A funny and gentle and sometimes snide, but never mean soul. Never met him, but still feel a void at his passing. Condolences to his family and colleagues. Think I'll have a big plate of green eggs and ham tonite in your honor, Sam. CH is mourning your absence... Farewell, adam

Apr 15, 2010
adamshoe in Site Talk

Simple, beef meatballs

@grey: My pleasure... it's actually their recipe for "all beef meatloaf", but I like the gelatin idea and results. Try it in meatloaf- it slices beautifully and has an almost paté like texture. Pretty sure it's a half tsp. per pound and a 1/2 of beef and I think it's dissolved in a little chix stock along w/ the egg. adam
Edit- Just checked the recipe....2 lbs. of beef, 1/2 tsp gelatine and 1/2 cup room temp or cold chix stock (so you don't curdle the egg...)

Apr 12, 2010
adamshoe in Home Cooking

Simple, beef meatballs

Another cool CI trick is to dissolve 1/2 tsp. of gelatin into the egg- this mimics the nice gelaltinous quality of veal. adam

Apr 12, 2010
adamshoe in Home Cooking

Tramontina Tri-ply cookware...an ATK top choice.

Being a barkeep in a former life, I'm well acquainted w/ Barkeepers Friend. Can't say enough good things about it. A great product for stainless as well as many other apps.

Apr 11, 2010
adamshoe in Cookware

Tramontina Tri-ply cookware...an ATK top choice.

I lucked out... my old lids from my Kirkland Signature cookware fit perfectly on my sautee pans, but I usually find that I dont need lids for sauteeing unless I'm trying to do a grilled cheese sandwich or finish a saltimbocca. In that case, I'll use a plate or larger skillet in lieu of a "proper" lid. adam

Apr 11, 2010
adamshoe in Cookware

Tramontina Tri-ply cookware...an ATK top choice.

Just purchased the 10 pc. set thru walmart.com and I gotta say.... I love the stuff!! Used it 6-7 times in the 4 days we've had it. Heats beautifully on my glass top electric stove and as long as you follow the instructions abt. cooking no higher than med/ med hot, cleans up as easy as nonstick. Ordered it on Monday and opted for the cheap-o shipping ($4.97) and it arrived on Wednesday!! Never even been inside a Walmart, but I got to give them Kudos. BTW, they are the only retailer offering this particular set (a 2 qt.& 3 qt saucepan w/ lids, an 8 and a 10 inch sautee pan, and a 5 qt. covered Dutch oven. Apparently they listened to ATK's minor complaint about the 1 1/2 qt. & 2 qt. saucepans and upgraded the sizes. For $ 173.00 incl. tax and shipping, I am very satisfied. No, I don't shill for Walmart...I even watched that documentary a few yrs. back ,"the high cost of the low price" or sumpthin' and vowed I'd never shop there, but..... they've done wonders as far as going "green-ish" and stocking organic foods and for many peeps, it's walmart for their primary grocery source. (SO-O-O glad I live in the Bay Area where most Wallys can't even SELL groceries-some kinda union thing...) Anyone else out there have this cookware? Tips, techniques, feedback would be appreciated. I've put it in the dishwasher (Bosch- no heat on dry cycle) and it's come out gorgeous so far. Should I continue doing that?
TIA, adam

Apr 11, 2010
adamshoe in Cookware

Standard pizza

one of my new faves- brush crust w/ olive oil, sprinkle w/ mozz, top w/ thinly sliced pear and a few crumbles of gorg/ roquefort/ bleu cheese. when zza is out of oven, top with arugula/rocket/watercress and drizzle a bit of EVOO on the greens. adam

Apr 06, 2010
adamshoe in Home Cooking