tim irvine's Profile

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Cleanup advice / solution: Barbecue / BBQ

Liquid or not, I'd say double or triple bag it and put it in the trash. Save milk cartons for the next time.

about 11 hours ago
tim irvine in Not About Food

Blade experts offer advice.

The 21st century version of "paint and paper?" Of course I am old enough that my white twenty year old Corian counters look new to me!

about 11 hours ago
tim irvine in Cookware

Chilantro is underrated

I love Chilantro, too. I am hard pressed to think of a burger better than their bulgogi with fried egg. I wish they would season their fries a little less, but the stuff is addictive as crack.

about 15 hours ago
tim irvine in Austin

Blade experts offer advice.

I think the article is a trove of useful misinformation for someone wanting a gorgeous set of expensive matching knives to sit in their block on the granite counter on the island across from the Viking stove in the kitchen where the closest thing to cooking is grabbing a Perrier from the Sub-zero.

about 20 hours ago
tim irvine in Cookware

Help! How many jiggers in an ounce, or vice versa?

Booze should be measured in glugs, not jiggers, ounces, ML, or the like. For example an oboe fox is a smidgen of a glug of water with a little sugar and Angostura bitters and three glugs of rye or bourbon. Ok...back to counting glugs.

1 day ago
tim irvine in Spirits

Seeking Viet Namese

Me too, but I view it as mainly banh mi and profiteroles. It has been a while but I liked Saigon.

1 day ago
tim irvine in Austin

Vanished Restaurant you miss most

Salvatore's in Montrose
Hamburgers by Gourmet
Vietnam Kitchen
Shanghai East
Dong Ting
Charley's 517
Cody's
St. Michele
Cafe Annie's first place
The original dilapidated Cyclone's
Cinco Robles' fajitas

1 day ago
tim irvine in Houston

Looking for advice on possibly upgrading my knives.

If I were in your position I'd get a Tojiro nakiri, a decent wooden cutting board, and a fairly fine combination water stone. The nakiri is an extreme deal, will be a size you will find comfortable if you are used to petty sized knives, and is uniquely suited to fun times slicing vegetables. A wood cutting board is an essential even if you never change knives, and a fine stone will be all you will need to keep the nakiri razor sharp. If you love it as much as I suspect, I see a gyuto or santoku in your future.

Butterup Knife

It is cool, but I prefer a butter bell.

Apr 15, 2015
tim irvine in Cookware

What's for dinner #360: Time to shake off the dross and get busy.

So far an Old Fashioned and a cold artichoke with some Duke's mayonnaise...

favorite sandwiches in austin that are not hot dogs or burgers?

The so called Reuben at Royal Blue is not a Reuben or really even close to one, but I like it. I love the all day BLT at Slake. When I miss my northeastern roots I go to Delaware sub.

Apr 15, 2015
tim irvine in Austin

First batch of coffee for my bialetti 3 cup moka advice

I see no reason the first batch won't be great. Mine was. But the Bialetti does get better as it seasons. My fave is La Llave and Cafe Bustelo is good. I guess I could switch the grinder to an espresso setting and use dark Sumatra like we use for press, but IMHO the Bialetti was made for the flavor profile of a dark roast, fine grind, canned coffee. I use one slightly round scoop, spread but not tamped.

remove charred skin from chilies?

My fave! A must on a black bean, mashed potato, and cheese taco with my morning cappuccino! I put the peppers skin side up on a quarter sheet pan, char them extremely under the broiler, and lay another quarter sheet pan on top to let them steam. Then I toss them on a cutting board and slice lengthwise through the middle of that charred dome. The skin slips right off and the peppers are delish.

Apr 15, 2015
tim irvine in Home Cooking

Cookware you're obsessed with...

I have one Green and several Mason Cash. It feels lighter but still plenty strong. I love it.

Apr 14, 2015
tim irvine in Cookware

Bachelor party

El Sapo on Manor has a good bar and outstanding burgers. Sort of an upscale ice house vibe.

Apr 12, 2015
tim irvine in Austin

Help with braised lamb ideas

This is emphatically not Indian curry. A long naval tradition involves rice and curry, a dish made with cubed leftover roast, gravy, and (!) curry powder. It is served over white rice and is topped with crumbled bacon, fried onions, chopped boiled egg, chopped peanuts, watermelon rind pickle, Cross & Blackwell chow chow mustard pickle, Major Grey's mango chutney, shredded coconut, and raisins. It is horrifying but I love it. I add a tub of coconut yoghurt to the gravy.

Apr 12, 2015
tim irvine in Home Cooking

Knife recommendations for my registry!

I second Tojiro. I am pleased beyond all expectation with my Tojiro nakiri. If I were starting fresh I'd look seriously at their other knives like gyutos and petty knives and yanagi. As regards bread knives, I still love my ugly but effective Dexter with the gently curved 9" blade.

Apr 12, 2015
tim irvine in Cookware

Memories triggered by To All Copper Lovers

Lovely.

Apr 11, 2015
tim irvine in Cookware

Memories triggered by To All Copper Lovers

Yep. That was where I got my one 3mm SS lined saucepan!

Apr 11, 2015
tim irvine in Cookware

Cooking dried not fresh pasta

I always use a stockpot, but it just occurred to me that for a small amount a wide skillet would save on time, fuel, and water.

Ketchup on Eggs? Not in my House!...Yours?

I am ok with ketchup on a fried egg sandwich or Denver omelet sandwich, but that is it. For some other types of eggs a dose of Cholula. For most, just salt and pepper or, for poached egg on English muffin, salt and a squeeze of lemon.

Apr 11, 2015
tim irvine in General Topics

Memories triggered by To All Copper Lovers

That post unleashed a lot of memories, mainly the old well thumbed Bazaar Francais catalogue. I also remember fondly a very different WS that had walls of 3mm copper and shelves of Pillivuyt, including their beautiful painted terrines. It also brought back an old SLT with a glittering wall of shelves stacked with every imaginable piece of tinware, including several sizes of pate en croute molds. Of course classic French cooking occupied a much larger part of my repertoire then, but I miss the "world" created by those places. Don't get me wrong, I am totally fine with the newer goodies like silicone molds, clad cookware, and the inventions of things like the FP and the IB. I am just time tripping.

Apr 11, 2015
tim irvine in Cookware

60th Birthday BBQ Menu Planning

The Texas formula is not new, but it always pleases: smoked brisket, ribs, and sausage, sauce optional. Potato salad, ranch beans, maybe cole slaw, and white bread, beer and iced tea and Big Red, and for dessert either banana pudding or cobbler.

Apr 10, 2015
tim irvine in Home Cooking

one breakfast take 2

KL is, as I recall, on the drag. This sounds to me like an excellent opportunity to sample non-egg breakfast tacos and Upper Crust cinnamon rolls at Royal Blue.

Apr 09, 2015
tim irvine in Austin

Smucker's - Bonne Maman

I do, too, and I have recently discovered how easy it to make a single batch at a time and skip the hassle of canning for fruits I can get year 'round, like strawberries. The truly seasonal like apricots or gooseberries I still can. I just had a home made English muffin with some butter that was beginning to get that marvelous cheesy taste and some single batch strawberries, sliced and simmered with just a kiss of organic sugar. About $1.50 for a pint of a product I'd put up against Tiptree's Little Scarlet.

Apr 07, 2015
tim irvine in General Topics

I love bean and cheese tacos

I feel that way about the Taco Deli black bean, cheese, and mashed potato tacos with Dona sauce along with a cappuccino.

Apr 07, 2015
tim irvine in Austin

favorite cut of beef to roast?

Strip steaks are truly awesome, but my personal favorite steak is a black and blue hanger, maybe with a peppery red wine reduction. Mmmm

Apr 04, 2015
tim irvine in Home Cooking

Flat vs Normal Whisk

They also excel at incorporating fond into roux for a pan gravy, but once the fond is off the bottom, for the silkiest gravy ever, there are these little birch whisks, sort of like miniature crudely constructed brooms. They are hard to find, don't hold up, but are amazing at creating smooth sauces.

Apr 04, 2015
tim irvine in Cookware

Flat vs Normal Whisk

There is at least one other option, the Delbor whisk. They look sort of like a bartender's strainer on a longer handle and are real champs at getting fond. A few of my whisk observations: I mainly have tin lined pans so I have a silicone coated flat and regular. If you are looking at silicone coated there is a big trade off involved. Stiffer will mean a good bit thicker. As regards rusting, I still have my first whisk, a tinned regular sized (not a balloon) whisk. To avoid rust, dry in a low heat oven. Serious about low or the tin may melt. The newer Best SS whisks do not rust. Take care not to use a regular round whisk in anything thick enough to clump. They tend to trap things in their cage and are often a PITA to clear out. Flat whisks do not have that problem. A flat whisk can whip an egg, albeit not as quickly or easily as a balloon whisk, but mixing cookie dough with a balloon whisk is a formula for frustration in my experience! A very small whisk is worthless on big jobs but wonderful for jobs like whisking more lemon into a small dish of mayonnaise. They are small and cheap.

What's your favorite vegetarian pasta recipe?

Yum!

Apr 03, 2015
tim irvine in Vegetarian & Vegan