tim irvine's Profile

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If you could have only 1 knife...?

In general I agree and second the petty and the bread, but over the years I have literally gotten to the point where more often than not I just change the way I hold the ten inch chef and it does the paring tasks as well. It isn't for everybody, but if I weren't such a cookware junky I could do fine with only the one. Of course if my chef were a more Germanic knife, it wouldn't be the same. The old Sab is very light and has a thinner profile.

about 5 hours ago
tim irvine in Cookware

Bone in Leg of Lamb - First time here...

I am a huge fan of roast leg of lamb. If you want roast potatoes in the fat, I slit the fell and stud it with garlic, rub it with olive oil, a squeeze of lemon, salt and pepper, and fresh rosemary, and roast at 350@ to medium to medium rare.

about 9 hours ago
tim irvine in Home Cooking

If you could have only 1 knife...?

I think for the price of professional sharpening you get some nice sharpening stones and let Cowboyardee, Chem, and the others talk you through DIY

about 9 hours ago
tim irvine in Cookware

If you could have only 1 knife...?

You should hear me on the subject of my favorite saucepan! "There once as a pan like a bucket..."

:0)

about 9 hours ago
tim irvine in Cookware
1

If you could have only 1 knife...?

My ten inch carbon Sabatier. Big enough to cube a brisket, sharp enough to slice tomato the thickness of construction paper, nimble enough to flute a mushroom, long enough to slice a boule.

Apr 16, 2014
tim irvine in Cookware

future hubby soaked my cast iron overnight :(

Me, too.

Apr 14, 2014
tim irvine in Cookware

What would you consider are your 6 essential spices?

In descending order:
Pepper
Fennel seed
Cumin seed
Nutmeg
Cinnamon
Cardamom

Herbs

Basil
Tarragon or Mexican mint marigold
Sage
Oregano
Thyme
Bay leaf

Apr 12, 2014
tim irvine in General Topics

mayo help

I have never had a failed batch with two room temperature egg yolks, a teaspoon (maybe a little more) of Maille Dijon, a healthy pinch of salt, juice of half a lemon, and a cup of room temperature peanut oil. I place all ingredients but the oil in an FP, process, and add the oil very slowly. I hope I haven't just jinxed this method. I get the same results with a whisk but my wrist gets tired. I have tried the IB and find it cool but harder to control the texture.

Apr 12, 2014
tim irvine in Home Cooking
1

Migraines: Coffee vs. Coke?

My migraine remedy is "the combination," Sudafed and aspirin, washed down with Coke and accompanied by potato chips sprinkled liberally with Cholula. Also Bengue on the neck and shoulders helps. Fortunately I rarely get them of late, although I still love Cholula on fries and chips when I don't have access to mayonnaise.

Apr 06, 2014
tim irvine in General Topics

Tart tatin pans

Well, that will be my MO. Now I am ready for cherry season. I will, however, continue to cruise eBay. You never know. People every now and then have just what I'd like and their price is within reason, although less and less of late as eBay becomes more and more of a commercial outlet.

Apr 06, 2014
tim irvine in Cookware

Tart tatin pans

I should've paid better attention, but it seems all of a sudden tart Tatin pans with handles have disappeared. I don't get it, Mauviel. The handles were functional. The new pans with no handles just look like they'd be a PITA to turn out. Thought I'd snag a round 8 or 9" copper gratin as a substitute. They seem to have evaporated as well. What else would work well for tart Tatin and for stovetop to oven clafoutis?

Apr 05, 2014
tim irvine in Cookware

One carbon steel skillet?

Although I don't supposed there'd be any problem with cooking on beeswax, a la the Canele threads.

Apr 05, 2014
tim irvine in Cookware

One carbon steel skillet?

Strip, yes, but only the interior. As to seasoning I have had good luck with a very cursory seasoning of about 1/16 inch of oil heated barely to smoke point, racked heat back a tad, and left on heat for about fifteen minutes. Cool, toss, wipe, and start cooking. No problems.

Apr 05, 2014
tim irvine in Cookware

Carbon vs. Stainless Steel Fry Pans

I have a 14" CS pan. It has decent depth and a nice long handle. It is not something I'd think of using for any flipping, let alone tireless flipping. It is seriously heavy. The pan in the video looks much lighter, maybe aluminum.

Apr 05, 2014
tim irvine in Cookware

One carbon steel skillet?

I have a Mineral B and an Au Carbone (plus some smaller Lyonnaise, like a dedicated omelet pan). After one use the beeswax is gone, and the pans' exteriors and interiors developed along pretty much the same lines, dark backs, nicely seasoned insides.

To the OP, go up a size from what you think you will need. Lyon shaped pans have a lot of slope and a relatively small footprint. My most used size is, amazingly, 14". I love these pans.

Apr 04, 2014
tim irvine in Cookware

Graduation party for 20 in May

I really like the private room at Las Palomas.

Apr 03, 2014
tim irvine in Austin

Easter Candy 2014 -- your new finds and tried and true faves?

For purely sentimental reasons I like classic Cadbury eggs, the ones with interiors made to look like eggs that so sugary they hurt. I'll eat one. My son will eat the rest, no matter how many. My real Easter fave is egg salad, complete with little bits of bright blue and deep pink.

Apr 03, 2014
tim irvine in General Topics
2

2 handled lightweight pot (small)

I'd try REI or another camping store.

Apr 03, 2014
tim irvine in Cookware

Never buy a fast food breakfast sandwich again..........................

As awesome as it is, I am waiting on W-S to come out with the AC version for $179.95 on special. It will collect a better grade of dust.

Mar 31, 2014
tim irvine in Cookware
2

What goes with olives?

I love olives; so I love pretty much all of these ideas. I am using some in a caponata right now. I also love tossing them in with a pan seared pork chop, adding a splash of white wine, and a squeeze of orange juice and some grated orange zest. (I read your post and am sorry to offer a cooked use, but maybe others would like it.) To my way of thinking the perfect beverage accompaniments are a martini or a dry Sherry.

Mar 29, 2014
tim irvine in General Topics

The 3 Must-Have Vinegars

I make my own white wine vinegars, and my white has a lot of the same characteristics as a good Champagne vinegar. (Sometimes a little Champagne actually makes it way to the crock.) it makes a very crisp vinaigrette done about 3:1 with peanut oil and a little Maille Dijon, brightened even more by use of grey salt on the salt. It is sort of a one trick pony, but I think it is a nice trick. I like it on avocado and tomato wedges with thinly sliced sweet onions.

Mar 29, 2014
tim irvine in General Topics
1

Ideas for dinner with in-laws

I do white rice in a light vegetable broth and toss a bunch of minced cilantro in before serving. Super easy. Or you can just do rice in broth and offer cilantro, onions, and lime wedges for people to add to taste. I always get that with black beans and tacos al pastor at my Sunday night restaurant. Hey, tacos al pastor would be another great option. Who doesn't like pork and pineapple?

Mar 24, 2014
tim irvine in Home Cooking

Ideas for dinner with in-laws

Carnitas tacos with cilantro rice and black beans.

Hanger steak and fries

Pappardelle Bolognese

Pulled pork sliders and cole slaw

Lamb shoulder Tagine with couscous and/or flat bread

Several ideas in a wide range of effort

Mar 24, 2014
tim irvine in Home Cooking

Dating vintage Henckels carbon steel chef knife

If each of the logos is twins, they don't sound like they Brazilian ones.

Mar 22, 2014
tim irvine in Cookware

Dating vintage Henckels carbon steel chef knife

Does it have one or two of the little Henckels guys stamped on it? They had a line of carbon knives made in Brazil with only one Henckels guy. They were nice knives, not much difference between them and the Sabatiers of that era from Thiers Issard in the way they felt and performed.

Mar 22, 2014
tim irvine in Cookware

Pork and Shrimp Hamburgers - How would you do it?

I'd make a mix of real hamburgers and pulled pork sandwiches, eating peeled shrimp while I cooked.

Mar 21, 2014
tim irvine in Home Cooking
3

Steak done right

I'll bring a pitcher of martinis!

Mar 21, 2014
tim irvine in Home Cooking

Kaiser versus Fat Daddio springform pans

We had to make the cheesecake (Carnegie Deli style), so I had to go ahead and make a pick based on visual impressions alone. I went with Fat Daddio and am glad I did. What an absolute gem of a pan...

Mar 19, 2014
tim irvine in Cookware

flight of vinegar

Just the vinegars or in vinaigrettes or other applications?

I was thinking of a super tart Champagne vinegar mayonnaise for artichokes, followed by grilled steak with a red wine vinegar and shallot reduction, followed by roasted vegetables drizzled with a Sherry vinegar, then Bibb lettuce in hazelnut oil and raspberry vinegar, and the classic berries with fine balsamic for dessert.

Mar 16, 2014
tim irvine in General Topics

What is the best sauce/condiment you've ever made?

Take the fond from a seared hanger steak, add a pat of butter and minded shallots. Cook until translucent. Add a cup of red wine, salt, and plenty of ground pepper, and reduce by half. Serve hot on aforesaid steak. Mmmm. That is my sauce winner. On the same plates serve hot pomme frites with mayonnaise made from two egg yolks, juice of half a lemon, a generous teaspoon of Maille Dijon, a goodly pinch of kosher salt, and a cup of peanut oil. Serve a blob with the aforesaid fries. That is my condiment. Towards the end of the meal the two may get mixed...goodness. Simple but oh so good, especially with a nice Pinot Noir and other mayonnaise friendly things to nibble, like cold artichokes.

Mar 14, 2014
tim irvine in Home Cooking
1