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tim irvine's Profile

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Your favorite blue cheese dressing (need help)

I love the creamy kind. I just had three carrots dipped in Marie's. For salad I go with a vinaigrette of three to one olive oil and red wine vinegar with some Maille Dijon and liberal amounts of crumbled cheese.

about 8 hours ago
tim irvine in Home Cooking

What to do with fresh Hatch Chile sausages?

With eggs for breakfast.
On Telera rolls for football watching.
Minced into a pasta sauce.
In shrimp grits.
Wrapped in foil and laid on my pillow.

about 8 hours ago
tim irvine in Home Cooking
2

Watermelon cutting hack video - how about that knife?

Yep, definitely entertaining. Thx

Aug 30, 2015
tim irvine in Cookware

Favorite bottle, bought recently, $10 or less

In the ten and under category I like most of the Oregon Pinot Gris. Also, in red, I like Ravenswood Zin and Firesteed PN.

Aug 30, 2015
tim irvine in Wine

What to look for choosing a propane grill?

My number one attribute would be availability of replacement parts. Charcoal is pretty easy to use if you get a chimney.

Aug 30, 2015
tim irvine in Cookware
1

Pork Loin Backribs same as?

I find that all the different types of ribs have distinctly different characteristics with country ribs verging on being pork chops. That said, I have found that for any of them being cooked as ribs the best approach is a rub and three or more hours at low temp, the optimal being about five hours in a smoker, the last two basted with sauce, cooked briefly with both sides down about ten minutes to set the sauce, and then wrapped. The idea of precooking, either by boiling or baking, sounds to me like a recipe for tough ribs,and I am not sure about high temp grilling either. That said, I never met a rib I didn't like.

Aug 29, 2015
tim irvine in Home Cooking

Best Blender Under $200.00?

Got my daughter a Ninja. It is getting good reports. I have an old Waring. Of course it is glass but it keeps doing its job well.

Aug 28, 2015
tim irvine in Cookware

Best four bottle collection for sipping neat on a budget?

Mid forties in most stores but now and then a fortyish bargain. Twin Liquor is having their dollar over sale this weekend, and I'll see what it costs at a dollar over their cost. I still remember my first bottle of it was nine dollars. Of course it was 1970. Seemed a good way to salute turning 21. Interesting, the longer I drink it the less I notice the peat and the more I notice the salt. It is lovely.

Aug 28, 2015
tim irvine in Spirits

Best four bottle collection for sipping neat on a budget?

Maybe not the best but the things in my cupboard I drink neat are Pierre Ferrand cognac, Laphroaig, Jameson's, and better bourbons.

Aug 28, 2015
tim irvine in Spirits

There Used To Be a Starbucks brand of ice cream

if you can't find it, Haagen Daz java chip isn't a bad substitute.

Aug 28, 2015
tim irvine in General Topics

Meat Pounders Vertical vs Horizontal

Nice again!

Aug 27, 2015
tim irvine in Cookware

Meat Pounders Vertical vs Horizontal

Lately, although not Champagne, Argyle has been the bubble of choice. I am sure it could knock out a good paillard. I am saving for the $15,000 Krug special tasting. Yeah, right.

Aug 26, 2015
tim irvine in Cookware

Krug announces ‘exceptional’ tasting experience

Yikes! As great as it can be $150 worth of Krug is plenty for me!

Aug 25, 2015
tim irvine in Wine

Grill pan: is it worth it?

I like my reversible CI griddle but not as a substitute for a barbecue. The ridged side is used for panini. The flat side is for pancakes and the like and is used dry to make English muffins. If you have a place for things like cutting boards and cookie sheets it is not a lot more, but if you don't have such a space it could be a hard piece to store. I am not sold on the idea of grilling seafood on it. It was a hassle to clean after using it for miso lime scallops, although they were delicious and looked great.

Aug 25, 2015
tim irvine in Cookware

Meat Pounders Vertical vs Horizontal

I prefer the vertical because my pounding technique involves a modicum of pushing or spreading of the meat and it is easier to perform with that weapon. I also like Champagne bottles.

Aug 25, 2015
tim irvine in Cookware
1

Skittles are a 'food', correct? Need help!

Can't provide useful help, but I am pretty sure my dog would find a way to lick the skittles and blood away. In that vein, I would try hot water first. As to whether they are a food I say "Yes!" Not only are they a food they are fruit. In the afternoon when coworkers converge on the candy jar I self righteously eat Nerds while they gorge on chocolate, because I can tell that they are clearly the healthy choice, being obviously fresh fruit,

Aug 23, 2015
tim irvine in Not About Food
1

Batterie Cuivre: Suggest!

Wow!

Aug 23, 2015
tim irvine in Cookware

Batterie Cuivre: Suggest!

Ooooo. I got a huge tub of cherries at Costco, likely the last of the season. The first third went into a buttermilk clafoutis. I think you just nudged the next third into a cobbler. The last third will be jam, and I'll make some of my ridiculously simple sourdough English muffins. The high in Austin yesterday barely made the low nineties and it has me wanting to cook!

Aug 22, 2015
tim irvine in Cookware

Caramelized Onions - would like more ways to eat them

A la joonjoon, try taking a piece of puff paste, slicing edges off and stacking on top to make a rim, and topping with caramelized onion, goat cheese, thyme, and fig preserves or, if you have them, halved fresh figs...an awesome accompaniment to a beef roast.

Aug 21, 2015
tim irvine in Home Cooking

Batterie Cuivre: Suggest!

One of my copper pans for which Cu-ness makes a difference is my tart tatin. It makes a great tart tatin (duh), but it is spectacular for clafoutis and would probably make a wonderful frittata.

Aug 21, 2015
tim irvine in Cookware

Would you travel out of the U.S. for a great steak?

I'm with ya. I have had all manner of steaks. Frankly a high quality bone-in ribeye from my grocery store done in a hot carbon steel pan with some butter is good enough for me.

Breakfast Recommendations - This Weekend?

I love breakfast at Mexican restaurants. Near UT Trudy's comes to mind. Farther afield, I like Maudie's migas. If the weather is decent for outdoors, Taco Deli near the green belt.

Aug 20, 2015
tim irvine in Austin

Yet another request for lunch ideas (but a little different)

Frittatas are made for this.

Aug 20, 2015
tim irvine in Home Cooking

non-stick pan: all clad others?

I got my wife a 3 ply Zwilling. She loved it and uses it a lot. It feels sturdy but not super heavy (as compared with the pans I use, mainly very heavy carbon steel and heavy tin lined copper). She wanted something she could easily heft and something nonstick. That was where my research led me. So far so good. I got it for her in May.

Aug 20, 2015
tim irvine in Cookware

How many stockpots?

And as I said on another thread, a big cheap canner makes a good place to store rarely used things, canning supplies among them. Mine lives on the floor at the back of my pantry and gets dug out to can, to brine turkeys, and maybe to boil crustaceans, but usually it is excellent storage, protecting things from dust, etc.

How many stockpots?

Nice save on the ferment. I use a big rectangular six quart food service tub and use a flat one quart Ziplock container filled with water as the weight. It is like having the world's saddest aquarium in the kitchen at pickling time.

Aug 19, 2015
tim irvine in Cookware

How many stockpots?

I limp along with a 10 qt multipot and a big spatter ware canning kettle. The latter is too thin to cook in, save boiling water. (Think lobsters.). My 10 qt seems have the same height and width and has a decent disk of aluminum on the bottom. I make stock regularly and would love a taller, thinner soup pot such as Kaleo posted. However, for now that is not on my top five list.

Aug 19, 2015
tim irvine in Cookware

What's so difficult about Mashed Potatoes?

Babette, I am with you on the sour cream. I'll have mine riced with sour cream and horseradish, please, but I will eat them happily most anyway they come.

Favorite discontinued food items

Larrabaru sourdough. Sigh...

Looking for a special peach pie recipe

A week or so on PBS on either America's Test Kitchen or the other show by the same dude from New England someone made a peaches and cream pie with lightly roasted peaches that he seemed to find vastly improved his life. I may find it and try it. It looked insanely good.

Aug 15, 2015
tim irvine in Home Cooking