tim irvine's Profile

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What "typical American Foods" would you serve to foreigners?

I used to have Japanese clients. They were offered beef (this is Austin, Texas) but balked. They really wanted lighter fare, preferably seafood. We ended up with shrimp al mojo de ajo and beer followed by flan.

about 20 hours ago
tim irvine in General Topics

Guide To Ice Cream Shops In Austin Texas

Don't know if they made it or bought it, but I had a scoop of goat cheese gelato with cherries at Lavazza today that was awfully good. BTW the salami, provolone, roasted peppers, artichoke hearts, and arugula baguette was no slouch either.

about 20 hours ago
tim irvine in Austin

Your Favorite Meat or Protein?

Oysters, loin lamb chops, hanger steaks, ribeyes, Dungeness crab or blue crab, pork shoulder, halibut, clams, abalone, burgers, bacon...this could be a very long list. The first two always come to mind first and are what I pick if left to my own devices. Of course the whole issue of how you cook it could lead to a change of mind. I am thinking of the brisket at Franklin here in Austin...mmmm.

Aug 17, 2014
tim irvine in General Topics

What do *you* use your mortar and pestle for?

Spices (fennel seed, cumin, cinnamon, pepper, cardamom, etc.)
Pesto
Crushing shells for broth
Guacamole
Anchovies
Anything else that needs smushing

Aug 16, 2014
tim irvine in Cookware

Getting my son with autism to eat/Vaca Frita

Our son has autism. We have found that the simple flour it, brown it in butter and peanut oil, splash it with wine, build a pan sauce around it, and bring it to temp method for most any meats it works if we add the step of taking his out of the pan and removing the sauce and slicing it so he can dunk it in ketchup. Reduced sugar or sugar free ketchup sells ok. Lately he has developed a love of mayonnaise, a great sugar free way to add calories and a great way to eat fries.

Aug 16, 2014
tim irvine in Home Cooking

best baking dishes?

My favorite baking dish is the pig...

http://www.zujava.com/pomaireware-cla...

Aug 14, 2014
tim irvine in Cookware

Now this Macaroni Cheese looks like it could use a little tweaking. Bring it to me I will add the right touch. They don't call me brain for nothing.

I like Sriracha in the sauce and mixing Romano in the Panko.

Aug 13, 2014
tim irvine in Home Cooking

Great Pinot Noir under $20 -- Is there such a thing?

I said "close to..."
I had one for about 22 here in Austin. Don't recall the details other than a 2010. Of course I only bought one bottle and could not find more.

Aug 10, 2014
tim irvine in Wine

Great Pinot Noir under $20 -- Is there such a thing?

Under or close to 20 I have enjoyed mainly Oregon PN like the 99 West I mentioned above, Erath, Chehalem, and Wine by Joe.

Aug 08, 2014
tim irvine in Wine

Great Pinot Noir under $20 -- Is there such a thing?

Ran the search for 99 West and nothing popped up on point but this thread was close enough. Just had the 2010 99 West, a sub $20 from McMinnville. Not a Shea or a Penner Ash but mighty fine at the price point, more to my liking than my other sub $20 faves like Firesteed and Acrobat and Wine by Joe.

Aug 07, 2014
tim irvine in Wine

Looking for pots and pans advice please (copper and LeCruset)!

I love heavy 3mm copper lined with tin for saucepans and sauté pans, heavy steel like DeBuyer for fry pans, and enameled CI for casseroles. The copper is much less high maintenance than people think it will be. Use wood spatulas and spoons and silicone coated whisks. Congratulations! We are still using the heavy copper sauté pan we got when we got married 39 years ago, same tin.

Aug 06, 2014
tim irvine in Cookware

Do you like or dislike the new format ?

Dislike enough to go quietly into the night...

Jul 25, 2014
tim irvine in Site Talk
4

Who Knows Cherry/Olive Pitters?

I love the old "one cherry or olive at a time" one from W-S. It punches the pit through cleanly at least forty percent of the time. The red counters are easily cleaned with Comet, and the clothing is just as easily cleaned with Shout, followed by bleach and detergent. The little plugs of cherry meat are cool, kind of like chewed off erasers. I am thing of craft projects to use them.

Oh, those French, using unpitted cherries in their Clafoutis, so caught up in flavor and presentation, and tradition. Don't you feel sorry for them?

I use an old Nogent paring knife.

Jul 25, 2014
tim irvine in Cookware

Mac and Cheese

I have a similar approach, although I use cheddar, Gruyere, and Romano. Panko on top. I make my Bechamel with low fat or even fat free milk. I squirt enough Sriracha into the Bechamel to turn it a rosy pink.

Jul 25, 2014
tim irvine in Home Cooking

Help me build a great cookware set!

+1 on the gratins and the sauté pans. A large stocker is great for tons of stuff besides stock, such as pasta, steaming large quantities with a rack in the bottom, and using as a water bath for canning.

Jul 24, 2014
tim irvine in Cookware

White Pinot Noir

No. It was as intended. Nothing wrong with it. Just not to our taste. It seemed, however, to have some characteristics that would good in vinegar. So that is what we did with it.

Jul 20, 2014
tim irvine in Wine

Martinis, which Vermouth?

I have been having shaken 3:1 Hendricks and Dolin lately and enjoying them a lot.

Jul 19, 2014
tim irvine in Spirits

White Pinot Noir

Never had a white PN but had a rose PN. It should be ready as vinegar (it is in the crock with white wine vinegar mother) in about two months. I am interested in how it will turn out.

Jul 19, 2014
tim irvine in Wine

Help with a la cart cookware set

Agree...I know you and I (and others) share an affinity for copper. It seems to me that sauciers, sauté pans, and sauce pans (if actually used for making sauces, not just for heating things) really benefit from correct sizing and use of highly conductive materials like copper or aluminum. For these three stovetop applications I think a buyer cook reaps the highest reward ratio when they find a heavy copper tin lined pan, especially on sites like ebay. Even when you find new ones (harder and harder to find) they price out not that differently from high end clad. If I were filling that niche in a new batterie I would be looking for a 3mm splayed saucepan with tin lining and iron handle.

http://www.buycoppercookware.com/mauv...

Jul 19, 2014
tim irvine in Cookware

Help with a la cart cookware set

Yup

Jul 19, 2014
tim irvine in Cookware

Best Rasp / Fine Grater?

I still like this one best

http://www.matferbourgeatusa.com/orig...

It was my first and I love the way it sits across a bowl or pot. It hangs on the wall in easy reach:

Jul 18, 2014
tim irvine in Cookware

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

Plain bagel, still warm, not toasted, plain cream cheese schmear, no second cut (only cut is to separate top and bottom)...commuting bagel from Bruegger's, right around the corner...tomorrow at 7:00! Mmmm.

Jul 17, 2014
tim irvine in General Topics
1

Help with a la cart cookware set

Chem, they're great when you make breakfast for only yourself or a single grilled cheese. Sorry. My most used DeBuyer is a 14"!

Jul 17, 2014
tim irvine in Cookware

What to serve with chili?

Corn bread with cheese, kernels of corn, and green chilies, beer, and if it is hot Texas chili, a mango cream cheese gelatin mold...seriously. Learned this from an El Paso friend many years ago.

Jul 16, 2014
tim irvine in Home Cooking
1

Help with a la cart cookware set

I always recommend upsizing carbon steel pans like DeBuyer. They have very small foot prints. Anything a ten inch will do a twelve inch will do, too. I'd get just a twelve and skip the ten and the CI frypans and get a good sized sauté pan or rondeau.

Jul 16, 2014
tim irvine in Cookware

Need ideas for cookies for a crowd

I love Neiman's Marcus bars. A lot.

Jul 16, 2014
tim irvine in Home Cooking

Can't Believe It's That Time Again, But...

And bucca might have the best green beans around.

Jul 15, 2014
tim irvine in Austin

Can't Believe It's That Time Again, But...

I'd ask the folks at Midway over on 360 to let me put up a party tent with rented tables and chairs and give my guests prearranged coupons to get the dinner of their choice from one of the trailers. I want a lobster roll.

In fact, if I were Midway I'd set up the party tent and start taking orders.

Jul 14, 2014
tim irvine in Austin

Do I really need a chimney starter?

You can make a cheap approximation with a coffee can. Just go around the bottom with a can opener, punching triangular holes. That is what we did forty years ago. If you like the results, you will go get a Weber.

Jul 14, 2014
tim irvine in Cookware

Which 4 cheeses do you recommend for a rich, creamy Mac & Cheese?

I am with you on the sharp white cheddar and Gruyere but prefer Romano to Parm. I find that the success in a batch of M&C turns as much on using enough cheese as it does on using the right ones. Also, I spike my Mornay with Sriracha. Lastly, I have been using Safeway Select Tirali as my pasta. It seems made for this dish.

Jul 13, 2014
tim irvine in Home Cooking