tim irvine's Profile

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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

HELP!! Extremely picky eaters, out of dinner options!!

I love to cook. I use a lot of vegetables. However, I have a young adult son with autism who actually gags uncontrollably when various vegetables and fruits are near. So I make lots of things that are easily adapted to him. For example, I'll pan fry loin pork chops and top them with green olives, sliced kumquats, and white wine and serve them over rice. His gets no topping or pan sauce and buttered rice. So he is getting some of the flavoring. We do tagines. He gets the chicken or lamb, the spices, and the couscous but none of the onions, peppers, apricots, etc. the one vegetarian dish he likes is eggplant grilled with EVOO and garlic, layered with a fresh puttanesca and mozzarella. I guess it tastes a lot like lasagna and he is ok with that. I made ramen today with chunks of pork. He likes the pork and the noodles. Screw the broth. I guess what I am suggesting is thing of vegetables as flavoring, not as an end in themselves. Of course who doesn't love meat and potatoes? My fave is steak frites...hanger steak medium rare with a well seasoned red wine reduction, crisp fries, and mayonnaise. Do you like curry? Indian food is IMHO the ultimate comfort food. Try some lamb shahi korma with pakoras as your app.

Jul 13, 2014
tim irvine in Home Cooking
2

Favorite ways to eat fresh blueberries?

On Grapenuts with cream.

Jul 06, 2014
tim irvine in Home Cooking

Older/Vintage Kitchenaid Mixer Users - Get a Solid State Version or Not?

I got my K5SS new in the late 70s and have used it more or less weekly for lots of breads, fruit cakes, etc. It never complains or overheats. So I guess it has been reliable, but it don't know that that can be used to predict if it will continue to be reliable. If I were buying one today and I could find a newer one in my price range, assuming it was a more or less comparable high quality machine, I'd go with something with lower mileage unless it was a model with readily available parts and I was good stuff fixing things. However, if has available parts and you are good at fixing things, go for it. I have never had to work on my KA, but on other things I have gotten a lot of delight from bring able to replace little parts as they wear out...old Campy bicycle parts for example.

Jul 06, 2014
tim irvine in Cookware

Patterns for everyday and china dinnerware

If you buy anything other than one of the been around for ever classics, like restaurant supply stuff or Pillivuyt, snag extras. I love Crate and Barrel's Marin in yellow. I went to get a few replacements and it is discontinued and out of stock.

Jul 06, 2014
tim irvine in Cookware

Best meal deal at an upscale restaurant

It is a smaller version of pretty much the same burger.

Jul 05, 2014
tim irvine in Austin

Wanted: Light Red Wine

There are some super light low end pinot noirs that might work chilled. Cloudline springs to mind.

Jul 05, 2014
tim irvine in Wine

Best meal deal at an upscale restaurant

The half ass burger at Roaring Fork.

Jul 05, 2014
tim irvine in Austin
1

What is a Rimmed Soup Plate used for?

I like to serve things like steak (sliced hanger steak) frites in rimmed soup plates so the red wine reduction on the steak and the mayonnaise for the frites can coalesce at the bottom for the last few magical bites.

Jul 05, 2014
tim irvine in Cookware

What types of salt do you keep in your kitchen?

Kosher, French sea salt, Himalayan, wet grey, Halen Mon, truffled, various seasoned, and Morton, the last of which hasn't been touched in years except for brining.

Jul 02, 2014
tim irvine in Home Cooking

What cookbooks have you bought recently, or are you lusting after? July 2014 edition!

I was given Momofuku for fathers' day. Not a lot of recipes but the ones in it are great. The interspersed stories are wonderful. The effect is sort of 21st Century James Beard. I love it.

Jul 02, 2014
tim irvine in Home Cooking
1

What cooking vessel should be your best?

Another vote for sauté pan. Mine was my first piece of heavy copper and I still am glad I chose it.

Jul 02, 2014
tim irvine in Cookware