tim irvine's Profile

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Canned foods . I use them . Do you ?

Absolutely. There are even some things where canned is just "right," like canned Wolf chili with no beans for chili dogs, canned green beans with CFS and mashed potatoes, tuna for tuna salad, and corn and green chiles for corn bread. There are also those that are just convenient like garbanzos and tahini for hummus or baked beans for beans and franks, canned soups. I gave up on canned broth years ago. We put canned artichoke hearts, hearts of palm, etc. in salads. We use a fair amount of canned tomatoes. The Herdez items we get are bottled.

about 23 hours ago
tim irvine in General Topics

Help me build my kitchen.

I wouldn't spend a ton on a knife. I'd get a Tojiro Nakiri and some water stones. I'd buy a couple of cases of good wine.

May 25, 2015
tim irvine in Cookware

Help me build my kitchen.

I wouldn't spend a ton on a knife. I'd get a Tojiro Nakiri and some water stones.

May 25, 2015
tim irvine in Cookware

Favorite Chicken Salad Mix-Ins?

Sun dried tomatoes, pesto

May 25, 2015
tim irvine in Home Cooking
1

Green Onion Rant

Summer is icumin in... eat them plain along with tomatoes and sweet corn.

May 25, 2015
tim irvine in General Topics
1

Anyone else find All Clad handles horribly uncomfortable?

I have complained about them before so obviously I agree. Strongly!

May 24, 2015
tim irvine in Cookware

Dutch Ovens: Round vs Oval, Wide vs Regular opening

Oh I can usually find space for the right thing, but my kitchen is sort of like the galley on a pre-nuke sub. There are things on top of the cabinets where there is no fur-down, jelly roll pans atop the microwave, things hanging from walls, four crocks of implements on the counter, etc. However, when someone says they tried pommes Anna and just thought they were too much work so they give me their pan, I guarantee it a spot!

May 23, 2015
tim irvine in Cookware

Best type of pan for caramelizing mushrooms?

Maybe not truly answering the question, but the first thing I'd grab would be a large carbon steel fry pan.

May 23, 2015
tim irvine in Cookware

make ahead sandwiches

Chicken salad made with grilled chicken, mayonnaise, sun dried tomatoes, chiffonade of basil, and either pine nuts or toasted pecans.

May 23, 2015
tim irvine in Home Cooking

Pan Fried Steak

To complete my understanding, how is what you described different from frying? The steak fat quickly renders and it sears in its rendered fat. Would you have differentiated frying as involving added fat?

I totally agree with your method and values. Hot skillet, salt, plunk it in, flip it... Serve black and blue.

May 23, 2015
tim irvine in General Topics

Sausage Weekend

Inspired. Sadly ATX is the new Seattle, meteorologically speaking. Lots of rain. All that means smoking is not going to be pleasant even if it is feasible this weekend, unless you are like Franklin and have everything under a roof. I don't. So I may do other sausage oriented things, like jambalaya. Cheers.

May 23, 2015
tim irvine in Home Cooking

Dutch Ovens: Round vs Oval, Wide vs Regular opening

Said with humor: yes, you can have too many Dutch ovens -- if you collect copper, tinware, carbon steel, ceramic, etc. and have a fairly small kitchen and no other handy storage for overflow!

I know the world at large embraces ECI, but over the years my six quart round copper/tin-lined casserole has made a lot of coq au vin, boeuf bourgignon, chili, spaghetti, etc. I have to say it is more versatile than an ECI if space is at a premium and as long as you like tin rather than SS linings (I do) the price differentials are less (or, sometimes on eBay, nonexistent).

May 23, 2015
tim irvine in Cookware

Vegetable Scraps Go Haute: How to Cook Root to Stalk

Very cool. My two main vegetable trimmings uses are the perpetual freezer bag for stock and slices of stems, especially broccoli, to toss to the dog. The person who found tomato skins too much work should have just tossed them into their broth. It is approaching fruit season, and I'll try the apricot pit infused cream for ice cream.

May 22, 2015
tim irvine in General Topics

Dutch Ovens: Round vs Oval, Wide vs Regular opening

I have an oval and like it a lot. It is a shape that will accommodate odd shaped roasts. Evenness of cooking is not an issue for me as the main stovetop use is browning things that are being watched attentively. In the oven evenness is not an issue.

May 22, 2015
tim irvine in Cookware

Big Batch Margarita Help - selecting tequila (Cazadores vs Hornitos vs Kirkland)

I'd go with clear and cheap for bulk 'Ritas. Also, try Paula's orange in lieu of triple sec.

May 22, 2015
tim irvine in Spirits

Pan Fried Steak

I prefer pan fried, getting a great sear and finishing in a hot oven if it is extra thick. My only addition is salt and if feeling extra hedonistic, butter. Use tongs to render the fat on the side of the steak by holding it vertically in the pan. Medium rare to rare, please. I use heavy carbon steel. I agree on NY strip. Also it is great for hanger or skirt, but for them I'll do a shallot, red wine, pepper reduction. Oh, and frites or hash browns on the side please and a Bombay martini, 4:1.

May 22, 2015
tim irvine in General Topics

What to do wit beef broth?

Jellied consommé Madrilene is great. I'd consider making a beef ramen, tossing in a rib and some scallions. Another one is stroganoff.

May 22, 2015
tim irvine in Home Cooking

Foods to pack for long day & night at hospital

I'd also take some ginger ale and a toothbrush. Treat yourself to some really zippy toothpaste, like that new Colgate. A frittata might be good for day one.

May 20, 2015
tim irvine in General Topics

Taking 2 college guys to dinner help me please

Don't know why but El Alma sounds like a fit.

May 20, 2015
tim irvine in Austin

Fried shrimp

Shrimp grits, my way.
Fry a slice or two of thick peppered bacon. Crumble it. Roast and skin a ripe tomato and half a bell pepper. Cut tomatoes and peppers to desired size. Sauté a sliced shallot in a little bacon grease. Toss shrimp in with shallots, add tomatoes and peppers. Sprinkle the slightest amount of flour, probably a teaspoonful. Add a hearty dose of dry white wine. First time I used Champagne. Perfection. Stir in the flour to thicken just a tad. Serve over goat cheese or cheddar cheese grits. But I like shrimp most any way.,

May 19, 2015
tim irvine in Home Cooking

Help me build a cookware set!

Check restaurant supply stores.

Need inspiration for vegetarian, company-worthy dinner

Totally agree on the pastries. I was eyeing Tcamp's menu and thinking of the eggplant goat cheese tart. I do one with caramelized onions, figs, and goat or blue cheese on puff pastry. It is super easy. Top with a little fresh thyme and a grind of pepper. I think it would work with most any fresh vegetable or non citrus fruit or a combination. Actually even citrus might work. I have a dish I dare not mention on a vegan board but it features kumquats and green olives in a little white wine. I could see piling that on a tart shell and sprinkling cheese on it.

May 16, 2015
tim irvine in Vegetarian & Vegan

What Oil for Mayo?

Although when I make IB mayonnaise it incorporates almost instantaneously. It is a great parlor trick. However, it is more fun to make it with a fork or a whisk IMO, beating it in, as you note, literally a drop at a time stamp first.

May 16, 2015
tim irvine in Home Cooking

What Oil for Mayo?

I find peanut to be neutral in most things, definitely not a strong nut taste. Although pricier than most bulk cooking oils it is cheaper than things like grape seed oil. It is my go to oil for sauté, too, 50/50 with nice cheesy unsalted butter. It lets the butter taste come through.

High temperature oven gloves

You may need to go outside the culinary realm.

http://www.artcoinc.com/aluminized_mi...

May 16, 2015
tim irvine in Cookware

Help me build a cookware set!

I think a rondeau would be a good addition.

May 16, 2015
tim irvine in Cookware

What Oil for Mayo?

My alternate basic, very similar: all at room temp...2 egg yolks, a cup of peanut oil, juice of a tart lemon (Meyer is too sweet), teaspoon or so of Maille Dijon, judicious pinch of salt (probably Diamond). Optional...toss in a chipotle en adobo.

May 15, 2015
tim irvine in Home Cooking
1

Shopping for carbon steel chef's knife: Gyutos, bunkas, brands on a budget, and how to choose?

I hope you love your new old knife. Great size,

May 15, 2015
tim irvine in Cookware

Need inspiration for vegetarian, company-worthy dinner

If you have a grill, grilled sliced eggplant layered with a little mozzarella and fresh puttanesca.

May 15, 2015
tim irvine in Vegetarian & Vegan
1

Favorite French Press?

Amen on double walled glass beaker.

May 14, 2015
tim irvine in Cookware