tim irvine's Profile

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Texas Itinerary Help

If you want to feed the family barbecue on the road between Houston and Austin, my favorite would be Zimmerhanzel's in Smithville or Peter's in Ellinger. Zimmerhanzel's is better barbecue, but Peter's is good and their sides are plentiful. (Plus it's next to Hruska's)

Jan 27, 2015
tim irvine in Texas

How much cookware is enough? Or too much?

Generally speaking, if I do not use something at least once a year, I donate it.

Jan 27, 2015
tim irvine in Cookware

Salt box safe?

My salt pigs are only filled when they are empty and it never occurred to me to empty and reload. One is by the stove, and one is on the table.

Jan 25, 2015
tim irvine in General Topics

How do you like your tacos...crunchy or soft?

This is my fave, too. Angie's here in Austin makes them slightly puffy, maybe 3/16" thick, a little crunchy but still bendable. Add carnitas and salsa. Oh my!

Jan 25, 2015
tim irvine in General Topics

Cookbooks for Young Cooks

Mastering the Art of French Cooking is a nice one.

Dog Differences

Mmmmmm

Jan 24, 2015
tim irvine in General Topics

Dog Differences

I agree Nathan's skinless are really good. I just felt cheeky. (But I prefer natural casings. ;0). )

Jan 24, 2015
tim irvine in General Topics

Not tonight - I have a haddock

In Seattle when you get fish and chips it is often a similar type of fish grilled over an alder wood Fire and accompanied with roast potato wedges. Here in Austin my favorite Italian restaurant would serve it poached with a sage brown butter. It would also probably be good blackened.

Jan 24, 2015
tim irvine in Home Cooking

Sides for Jambalaya and other dinner guest advice...

My traditional accompaniments to jambalaya are a green salad with a nice, bright vinaigrette, a baguette, cold beer or a dry white wine, and, for dessert, Neiman Marcus bars. Jambalaya screams, "Relax! Have a great time!" Follow its advice. This sounds fun.

Jan 24, 2015
tim irvine in Home Cooking

Sip whisky off bodies at Valentine tasting

Do they flinch when you add a splash to wake up the flavor? How do you swirl them?

Jan 24, 2015
tim irvine in Spirits

Late Xmas

The Breville toaster oven rocks. To me it is truly a breakout product.

Jan 24, 2015
tim irvine in Cookware

Cookware- $600

I think the choice between CI and steel for a frypan is important. In either case, go for weight. These are not highly responsive to heat distribution. The objective is usually to get them good and hot to sear something. Weight will greatly improve their ability not to have a huge drop in temperature as that meat hits the pan. I have a very heavy carbon steel fry pan, comparable in thickness to Lodge CI. I prefer it because most CI pans have short horizontal handles and fairly steep sides. Most carbon steel have the longer sloped handle and more sloping sides (meaning check out the footprint, not just the diameter of the pan). I agree that you need to head to a restaurant supply for things like stock pots. On the pans that really benefit from heat responsiveness...saucepans and sauciers, sauté pans, and rondeaus...start searching eBay and the web in general for heavy (2.5-3.5mm) copper with iron handles. Tin lined is my preference and is notably less expensive than steel lined. A good heavy tin lined copper sauté or saucepan can almost certainly be found on eBay for a price not out of line with many high quality clad products. I can pretty much guarantee that if you get these you will never want to upgrade (although I cannot guarantee You will not find them too heavy or feel you want the convenience of SS). If you go the tin lining route, just use wood or silicone utensils, be judicious on the heat, and don't leave them on heat empty without watching them. I have tin lined pans in regular use nearly forty years that have not needed retinning. If you have good stuff (copper) and change your mind, if you bought it on eBay you can likely resell it without a big loss. Not knowing what you like to cook I'd offer that my cooking is eclectic and I regularly use a steel frypan, a copper sauce pan, a copper sauté, a cheap disc bottom clad stockpot, an enameled CI Dutch oven, and a cheap steel wok. Also while at the restaurant supply grab cheap tongs. Have fun! This is cool!

Jan 24, 2015
tim irvine in Cookware

Dog Differences

The dogs without natural casings are the cats of the hot dog world. People who like them will say "it's just like a (hot) dog. " The truth is, it isn't.

Jan 24, 2015
tim irvine in General Topics

Bolognese sauce

My tweaks include a very fine mince (as opposed to a grind) of beef and pancetta, very little tomato, and use of toasted ground fennel seed and grated nutmeg. I use pappardelle made from a cup of AP, a cup of semolina, and four eggs.

Steamer ideas?

I have a ten quart multipot. To steam large things i use the pasta insert and just under an inch of water.

Jan 20, 2015
tim irvine in Cookware
1

Texas Itinerary Help

And if you are in Austin and feel the urge to drive down 71 for the fare, try the sausage, cheese, jalapeño at Slake, here in Austin.

Jan 18, 2015
tim irvine in Texas

Levain/starter help

My years old starter of flour and water does not produce a sour loaf. I would characterize the taste more as nutty, similar to what you get in France or Italy. I think that really sour bread from starter seems to be a rarity, likely based on locale and climate.

Jan 17, 2015
tim irvine in Home Cooking

A Bottle A Day... Keeps the Doctor Away?

And a heavy mix of Champs and sparklers and good PN adds a ton of psychological nutrients, very important at this dark time of year. The two can be mixed in Champs/sparklers with a lot of PN. I am finding the Argyle very healthy.

Jan 16, 2015
tim irvine in Wine

Best things from Mauviel, Emile Henry, Rosle, Lekue, Duralex

I love Emile Henry. I have the pie plate with the fluted edges, a loaf pan, a deep casserole reminiscent of a bean pot, and a vinegar crock. All get plenty of use. The pie plate has wonderful dimensions for a deep apple pie. My pieces are all in their throw back caramel and putty color combination. I would welcome one of their baking dishes in the same colors or the bottle green and putty.

Jan 16, 2015
tim irvine in Cookware

Tell me what you use your oval oven for

I only have one LC, an oval. Last night it was pressed into service for one hour coq au vin.

Jan 16, 2015
tim irvine in Cookware

Texas Itinerary Help

On the road from Austin to Houston Weikels in Lagrange and Hruska's in Ellinger for Kolaches and Klobasniky. Scads of Tex Mex places in Austin for Tex Mex. for true classic Tex Mex I like Enchiladas y Mas and Angie's

Jan 16, 2015
tim irvine in Texas
2

Pan Sauce/Gravy ideas

Recent easy ones that turned out well include:
White wine and sage for pork chops, with or without strips of roasted bell pepper
Meyer lemon and pepper on pan fried steak
White wine and kumquats on pork
Concasse of roasted tomatoes and blue cheese with a little wine for steaks
Minced shallots, brandy, ground pepper, and a splash of cream on steaks
Garam masala, craisins, and apple juice on shoulder lamb chops
Loads of parsley, lime juice, and butter on shrimp
Lime and miso on scallops

Jan 15, 2015
tim irvine in Home Cooking

Bang for your Burger Buck | The Best Burgers in your city for your hard earned buck.

In ATX on "special" days it is hard to beat Sandy's or Short Stop.

Jan 15, 2015
tim irvine in General Topics

Best things from Mauviel, Emile Henry, Rosle, Lekue, Duralex

if you want Mauviel's best stuff, look on eBay for 3mm copper lined with tin. I do not believe they make it anymore.

Jan 15, 2015
tim irvine in Cookware

Favorite "Seasoning Salt"? Is This Regional?

I like Tony Chachere's and Lawry's. I also like Bob's steak seasoning on burgers.

Jan 15, 2015
tim irvine in General Topics

Stocking a new pantry....best condiments?

My go to mustards are Meaux whole grain, Maille Dijon, Mister Mustard for sandwiches, and Plochmans for Texas style burgers. In the ketchup arena I love Melinda's. The habanero and the jalapeño are both great. I always have Cross & Blackwell chow chow around for cold beef sandwiches. I am no connoisseur of soy, fish, etc., but I like Lee Kum Kee oyster sauce and Pearl River soy. I like Mezetta capers. Cholula is our standard hot sauce, but home made from fresh piquins is best. Dukes mayonnaise for those moments when there is no home made. I tried Sriracha mayonnaise and vastly prefer homemade with a couple of chipotles en adobo tossed in to the FP while making it. For salsa I like the freshness of Herdez, but it lacks zip. I also like La Costena salsa verde.

Jan 14, 2015
tim irvine in General Topics

Who made this copper pot?

Nice pan. Looks like a Mauviel sugar pan. I am guess the SLT is Sur La Table, and even if it isn't, I am guessing it is a Mauviel pan sold through whoever uses the SLT stamp. I have one like it without the additional stamp, and it is a joy to make caramel in it. We are pretty much never without salted caramel sauce here, and it is a great investment if only for that one product!

Jan 14, 2015
tim irvine in Cookware

Drinking tonight?

I prefer regular Bombay. Hendricks borders on too tame.

Jan 10, 2015
tim irvine in Spirits

What are you lusting after?

Cannele molds and some beeswax.

Jan 10, 2015
tim irvine in Cookware

what do you put on your cottage cheese?

Sort of the same effect. In the sixties my mother got me hooked on tomato aspic on cottage cheese with Lawry's salt and Lawry's pepper. It is almost, maybe totally, impossible to find canned aspic, but I like to make it with broth, juice, and lemon. V-8 is great. So is Clamato.

Jan 10, 2015
tim irvine in General Topics