tim irvine's Profile

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New Kitchen, ideas

I'd love a soapstone apron sink.

1 day ago
tim irvine in Cookware

list your favorite kitchen gadgets

The ones I use a lot, other than knives, stones to keep them sharp, wooden spoons, and other basics, would be microplanes, silicone spatulas, silicone coated whisks (for tin lined copper), mortar and pestle, box grater, strainers, IB, KA, Russell Hobbs kettle, mandoline, and salt pigs.

1 day ago
tim irvine in Cookware

"eggs over easy" what does it mean?

When I was a fry cook we'd do them snotty when we felt compelled to jack with someone (for good reasons, I am sure).

Jun 27, 2015
tim irvine in General Topics

Can't stand the heat: your ideas for preparing meals without adding heat to the kitchen

I think others have covered the cold foods, small cookers, and grilling well. I used to live in the PNW and summer there makes me think of grilling a silver and steaming some artichokes. The first half/ night eat hot, the second night, cold with mayonnaise (capered for the cold salmon). Berries for dessert. Now I live in Austin and we are well acquainted with heat. I can only eat so much cold food without wanting a change up. A meat pounder is a must. Very thin pieces of meat cook so quickly that the kitchen really does not heat up much. Piccata...salimbocca...Diane...au poivre...Marsala. Also frittatas are great at room temp.

Jun 27, 2015
tim irvine in Home Cooking

"eggs over easy" what does it mean?

Another in agreement.

Jun 27, 2015
tim irvine in General Topics

Milk and Expiration Dates

I prefer regular whole milk but find cold skim produces the best foam.

Vermouth in a gin martini

I agree it is not better or, straight across, more interesting, but I found find it more assertive and, therefore, it seems to make a markedly different martini. I agree with you on Dolin.

Jun 21, 2015
tim irvine in Spirits

Does anyone else not like chocolate chips?

I am in general agreement, but I prefer other sweets to chocolate and so have not delved into this.

Jun 21, 2015
tim irvine in General Topics

Ways to liven up chili?

For depth of flavor I brown the cubed meat in bacon fat. In the chili there are coffee and bourbon plus the usual ingredients.

Jun 21, 2015
tim irvine in Home Cooking

What gadgets/cookware would you have in an efficiency apt? (my list) (kid leaving in fall)

Kegerator?

Freddies gone now too?

I did like it but I have to say taking the fam to Freddie's and being unable to find a place to park sent us to Maudie's or Sandy's more often than not.

Jun 21, 2015
tim irvine in Austin

Pastas - Different quality?

I haven't checked the boxes to see if they all meet the 100% durum criterion, but I ditched Barilla over their advertising issues. The other widely available choices are Del Verde and DeCecco. They are IMO better than Barilla. They seem a little rougher/more toothy and their cooked texture seems a little firmer. I love Del Verde bucatini.

Vermouth in a gin martini

Oooo...something new to try!

Jun 20, 2015
tim irvine in Spirits

Dipping sauces for steamed artichokes

If the artichokes are hot I like lemon butter. If they are cold I like a tart mayonnaise...two egg yolks, substantial pinch of salt, rounded teaspoon of Maille Dijon, juice of a whole lemon, and a cup of peanut oil.

Jun 20, 2015
tim irvine in Home Cooking
1

Heated Ice Cream Scoops...HELP!!!

I cannot speak to heated. The bucket of hot water sounds like a great idea. I can, however, say my favorite scoop and my favorite spade are Zerols. The spade is my tool of choice for very hard ice cream.

Jun 19, 2015
tim irvine in Cookware

Vermouth in a gin martini

Another "dry" fan here. However, for a really different martini try Vya.

Jun 17, 2015
tim irvine in Spirits

Food for a full day of boating

Hardtack and rum.

Cake Baking cookware and tips

It is just cool to have something called Fat Daddio in your kitchen. Best pan ever for cheesecake. Plus, the bottom is elevated, making it very easy to get whatever you have made onto a serving platter

Jun 14, 2015
tim irvine in Cookware

current restaurant pet peeve

I agree. Their espresso is pretty good. I only wish they put it in their cappuccinos!

Jun 14, 2015
tim irvine in General Topics

Cake Baking cookware and tips

I have really enjoyed Chicago Metalworks cake pans for years. They are my only nonstick items and are 8" pans. The regular ones (not nonstick) are probably good, too. That is what all my loaf pans are, and they have seasoned easily and nicely. That said, my go to chocolate cake is made in a 13x9 Pyrex and is the Hershey's special dark chocolate, straight from the recipe on the can, including the frosting, except for a sprinkling of toasted pecans. If you are into decorating, Ateco seems to have close to a monopoly. If you want to do anything requiring a springform pan, I got a Fat Daddio at SLT and love it. It has a smooth bottom and seems to work much better than the patterned bottoms on Kaiser springforms.

Jun 14, 2015
tim irvine in Cookware

What should I serve for sides with grilled butterflied leg of lamb?

Since the grill is already in action some grilled eggplants slices brushed with garlic infused olive oil might be good. This time of year I think of fresh tomatoes.

Jun 14, 2015
tim irvine in Home Cooking

Paul Bocuse Copper oval saute pan?

I don't recall widespread proliferation of SS lined Mauviel until the early eighties. Some lines, like Revere, did use SS in the seventies as I recall.

Jun 14, 2015
tim irvine in Cookware

Under-appreciated and/or up-and-coming grape varieties?

The reference to Charbono was a trip down memory lane. It was nondescript in the 60s. Inglenook? Did I miss something? As regards Viognier, I live in Austin and notice people touting Hill Country Viogniers. I don't get that one either, although I see a concept in there...Hill Country vermouth.

Jun 13, 2015
tim irvine in Wine

current restaurant pet peeve

Since it is Starbucks you are well advised to stick to the Orangina. Their coffee is horrid, and their espresso and milk based drinks taste as if they forgot the espresso Ok, Starbucks coffee is a peeve.

Paul Bocuse Copper oval saute pan?

I have a very similar one I got circa 1974 from W-S, but mine has only two rivets. I like it a lot. It is the pan I point to as a great example of less heavy copper that still is fun to cook on. It is my go to pan for sole meunière.

Jun 13, 2015
tim irvine in Cookware

Breaking Bad vodka launched in the US

nothing good can come of this.

Jun 13, 2015
tim irvine in Spirits
1

Your dirty little kitchen secret

If you have had enough wine they aren't really there, are they?

Jun 11, 2015
tim irvine in General Topics

Your best Egg Plant recipe

Not necessarily best, but the one I make most frequently is...dice onion and crush garlic in olive oil. Heat. Peel and slice eggplant in half inch slices. Brush with oil and grill on hot barbecue. Fish out smashed garlic clove and to oil and onions add several whole, fresh tomatoes, diced (pulp and all) tomatoes, halved dark olives (Italian or kalamata), capers, red pepper flakes, and a glug of dry white wine. Layer eggplant in dish, dot with mozzarella, and top with the fresh puttanesca. Grate a little Pecorino Romano over it, heat to melt cheese if needed, and serve topped with chiffonade of fresh basil.

Jun 10, 2015
tim irvine in Home Cooking

July 4 is coming up

It may be true but in Central Texas that sounds treasonous.

Which pan(s) should be copper

Sauce, sauté, evasee, rondeau, sugar

When lined, tin.

Jun 09, 2015
tim irvine in Cookware