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Miss Priss's Profile

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What is this old tool?

I agree with Sniggles - it's an egg separator. A quick Google search turned up numerous examples of similar ones. It could probably be made to serve as a flour duster, as suggested by sparrowgrass and Samalicious, but that would be an improvised use. Most flour dusters are constructed like salt shakers: a container holds a small amount of flour that you shake out through a fine mesh or a grid of small holes. There's at least one brand that does look like two of these egg separators connected face to face (so to speak), but the coils are much tighter.

Oct 20, 2014
Miss Priss in Cookware

Should I get a 6 QT or 8 QT pressure cooker?

Glad I could help! Please let us know how things work out.

Oct 08, 2014
Miss Priss in Cookware

Should I get a 6 QT or 8 QT pressure cooker?

I'm bucking the trend here, but I'd recommend a 6-quart cooker for a two-person household. My 5-quart Kuhn Rikon is easily large enough for four portions of almost any main course, or six portions of a side dish, or a whole 3.5-pound chicken. I also own an 8-quart cooker but almost never use it, as it's too big for most of my needs and is very cumbersome to hand-wash. I bought it to make stock - but it turns out I rarely bother. I could get along just fine without it.

Oct 07, 2014
Miss Priss in Cookware

Have you ever used a Pressure Cooker?

Yes, and there have been dozens of threads on this board and the Home Cooking board about pressure cookers and pressure cooking. Search and enjoy.

Sep 18, 2014
Miss Priss in Cookware

How The Coffee Shop Has Ruined Customer Service

No, but it's certainly worthy of him!

How The Coffee Shop Has Ruined Customer Service

I agree, Motosport. To this New Yorker, Starbuck's is a "coffee place" or a "coffee bar" or just "Starbuck's." A "coffee shop" is a small, informal local restaurant, often owned and operated by Greek-Americans, where you can get a wide variety of sandwiches, salads, burgers, and home-style meals, together with a cup of coffee made in the old reliable Bunn-O-Matic.

Sep 15, 2014
Miss Priss in Not About Food
1

Any cheap ideas for knife storage with little to no counter space & no wall space?

If you have room in the drawer but don't want the knives to get damaged in there, how about using knife guards (aka blade protectors)? No need to purchase them; it's easy to make them out of heavy cardboard and packing tape. Not beautiful, but effective. If you want to get the knives out of the drawer altogether, and you really don't have wall space or counter space, then I second foodieX2"s suggestion of a magnetic strip on the inside of a cabinet door. Just be careful when you open and close it!

Sep 03, 2014
Miss Priss in Cookware
1

Sending food back, what about the rest of the diners?

I like that approach, but I hope the other diners would feel free to decline the offer if they wanted to eat immediately. On the rare occasions when I send a dish back, I encourage the others at my table to pace themselves as if I had NOT done so. I also expect to eat my replacement dish a little more quickly than usual so that they're not delayed. I'm way more likely to struggle through an unsatisfactory meal if I'm only dining with one other person than if I'm dining with a group who can keep each other company; and there'd have to be something radically wrong with a dish for me to send it back during a business meal. The restaurant's style and price also enter into my calculations. If I'm paying for an expensive meal at an upscale establishment, I believe I should be able to enjoy my food as much as the other diners are enjoying theirs. For what it's worth, my experience of nicer restaurants is that it's almost always the server who suggests replacing the meal (often after asking "How is everything?" and getting an honest answer), giving me the impression that the restaurant values customer satisfaction at least as much as it values the workflow in the kitchen.

Sep 02, 2014
Miss Priss in Not About Food
2

Recommendations on mid-range SS cookware?

I'm happy with my unglamorous MC2 frying pans (factory seconds from Cookware & More), but I regret not buying some of the original Master Chef pieces years ago, when it had those dull, textured handles and was REALLY ugly! It was also noticeably thicker than today's MC2. Unfortunately, I couldn't afford it at the time - and I didn't appreciate the esthetic, either.

Aug 19, 2014
Miss Priss in Cookware

Are Fissler PCs really all that?

Cutlery & More certainly carries a wide variety of pressure cookers. It's interesting to see that 6-quart Calphalon and the 6-liter Kuhn Rikon are offered at the same price, when the K-R is (in my opinion) a much better product.

Aug 15, 2014
Miss Priss in Cookware

Persian orange rice recipe?

Thanks, Miri1! I'm going to try their Manhattan location ASAP.

Aug 15, 2014
Miss Priss in Home Cooking

Persian orange rice recipe?

Miri1, I can't help you with the recipe, but I'd love to know the name and location of the restaurant!

Aug 14, 2014
Miss Priss in Home Cooking

Are Fissler PCs really all that?

The answer to "Is it really worth the price?" is always, "It depends on your personal preferences and resources." I don't have a Fissler, but I do have a comparable high-end cooker, a Kuhn Rikon. I also have a Fagor Elite. The Kuhn Rikon was a gift, so I didn't have to make the decision about value; the Fagor I bought for myself. They both get used regularly. In some ways, the Kuhn Rikon is a superior product: all-metal valve, smoother interior finish, slightly thicker disc base (maybe), loses virtually no liquid during cooking, very easy to tell when it's at high pressure. I've seen the Fisslers and I think the same can be said of them. However, the Fagor performs perfectly well and does everything the Kuhn Rikon does, with the possible exception of cooking with very tiny amounts of liquid - something I rarely do anyway. In short, all my pressure-cooking needs could be met by the moderately-priced Fagor. But you may love something about the Fissler that makes it worth the extra expense. It's certainly beautiful as well as functional.

Aug 14, 2014
Miss Priss in Cookware

What's your best yard sale or thrift store cookware find?

So much of my cookware and kitchen equipment has come from flea markets and yard sales that it's hard to decide on my "best" find. I can't cite any mind-blowing bargains, but I was very happy to get a 1930's Griswold cast-iron 12" skillet for $12, a Sitram Catering 11" saute pan (with cover!) for $10, a brand-new Zassenhaus hand-crank coffee grinder for $5, and a vintage Sabatier carbon steel slicing knife for $1. Unfortunately my kitchen cabinets and storage closet have now reached the limits of their capacity, so I'm trying to steer clear of temptation.

Jul 28, 2014
Miss Priss in Cookware

Introducing New Conversation Types

I'm very, very late to this discussion (or is it a conversation? or a Q&A?), but as a longtime CH-er I just had to add my 1.5 cents. "Conversation Type" concept: simplistic, limiting, and ultimately useless. "Conversation Type" icons: silly and distracting. The blue heart: sappy. Sorry for all the negativity. I guess I understand why the CH team can never just leave well enough alone (the relentless demands of the marketplace, etc.), but when so many of the "improvements" seem to fall into the category of change for the mere sake of change, or dumbing stuff down in the service of attracting new (and dumber) users, I feel kind of disgusted. And disgust isn't a good accompaniment to food!

Jul 26, 2014
Miss Priss in Site Talk

Pressure Cookers: Stovetop vs. Electric

BrookBoy, I doubt summer is any steamier in Brooklyn than in Manhattan; and for what it's worth, I haven't found that using my stovetop PC adds to the heat in my small Manhattan kitchen. Remember, for most of the cooking time, the heat is set very low.

Jul 20, 2014
Miss Priss in Cookware

Interesting Indian in Flatiron area

Not sure if it's fancy enough for your purposes, but I really like Pippali, 129 East 27th between Park and Lex: http://www.pippalinyc.com/ It's not as large, formal, or pricey as Devi, Junoon, and Tamarind, but the menu is creative, the dishes are well prepared, and the space, though small, is pleasant. I've been there several times for dinner and lunch, and the food has always been excellent. By the way, it looks as if Tamarind's Flatiron location is currently closed, though the Tribeca location is open.

Jul 07, 2014
Miss Priss in Manhattan

Dumb question on pronunciation...

You mean those durable, easily-cleaned, heat-retaining, relatively lightweight (for cast iron) pots in a cheerful, nostalgic, appetite-stimulating flame color that I purchased years ago at Zabar's at a substantial discount?

May 21, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

OK, ePC - I'll go with that hypothesis!

May 05, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

And sometimes you live in an apartment, where grilling indoors would be smoky and dangerous, and grilling on the balcony would be illegal.

May 04, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

That's my hypothesis regarding PC'd corn versus boiled corn. However, I have no idea why PC'd corn tastes better to me than microwaved corn, since for microwaved corn I use no water at all. Maybe it's just psychological.

May 04, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

I no longer make corn on the cob any other way. So much faster than waiting for a big pot of water to boil, and it seems to taste brighter and sweeter than when I microwave it. I use a stovetop PC, but of course an electric one will do the job too.

May 03, 2014
Miss Priss in Cookware

What to do with Saladmaster cookware?

Kaleo, we're basically in agreement. While I won't argue with satisfied customers, I think the marketing tactics of most waterless-cookware vendors are shameful, as are their prices. And once the money is spent, the need to escape cognitive dissonance explains the purchaser's fierce defense of the cookware's value.

Apr 10, 2014
Miss Priss in Cookware

What to do with Saladmaster cookware?

I have no argument with those who love their Saladmaster cookware (or who join Chowhound for the sole purpose of posting a favorable comment about it, and are never heard from again). Once you've paid that much for something, you'd better believe it's great!

Experience with Fagor Rapida 5 piece pressure cooker?

Yes, I do (and did) understand that you were not necessarily endorsing all of CI/ATK's positions. Apologies if I didn't make that clear. I too am a longtime Kuhn Rikon user, and it was CI's first review of the Duromatic, 6 or 7 (or maybe even 8) years ago, that alerted me to their cluelessness in this area of kitchen technology. Their recent review did not redeem them. I'm very familiar with Laura Pazzaglia's website and agree that it's an excellent resource. Even though I already had plenty of good pressure-cooker cookbooks, I'm such a fan that I purchased her recently-published "The Everything Healthy Pressure Cooker Cookbook" just to show her some more support. One pressure-cooker cookbook that I will NOT be purchasing, of course, is ATK's.

Mar 23, 2014
Miss Priss in Cookware

Experience with Fagor Rapida 5 piece pressure cooker?

JWVideo, I agree with just about everything you've said, but I don't agree with everything CI/ATK says! In the past, CI has made such ridiculous errors in their pressure cooker reviews (I've probably ranted about that elsewhere on this board) that I have little confidence in their assessments. But to return to the present: I recently tried the Fagor Futuro at a friend's house and found it just as easy to use as the Splendid, which is the model I have. I also disagree with CI/ATK about size. In my opinion, 8 quarts is too large for most households. The larger the pot, the longer it takes to come up to pressure and lose pressure, so if you don't actually need the volume, why bother? And those big pots are a pain to clean unless you put them in the dishwasher, which isn't great for the plastic handles. Regarding pressure settings: I've been pressure-cooking for many years, have used many different models of cooker, and have never found a low or medium setting to be necessary, even for grains and beans. (For foamy foods, don't fill the pot more than halfway, and add a tablespoon of oil.) Your friends who went for the 6-quart Rapid Express made a very sensible choice.

Mar 21, 2014
Miss Priss in Cookware

Experience with Fagor Rapida 5 piece pressure cooker?

I have the Fagor Splendid 8- and 4-quart set, which is the same as the Rapida set except that the larger pot is straight-sided rather than belly-shaped. It's easy to operate (once you learn how to tell when it's up to pressure) and it performs well. Cleans up well, too. The 8-quart is too large for most of my needs, so I rarely use it, but if that's the right size for you, then this set is a good choice. The wider diameter of the base (as compared to most 6-quart cookers and some 7- or 8-quart cookers) is nice for dishes that require browning or sauteeing before being cooked under pressure.

Mar 18, 2014
Miss Priss in Cookware

Please recommend pressure cooking cookbooks

Willownt, I agree. Not only is ATK merely trying to capitalize on a trend, the very title of the book ("Pressure Cooker Perfection") strikes me as an attempt to lure in customers who are actually searching for Lorna Sass's earlier and far better "Pressure Perfect." I've looked at quite a few recipes from ATK's PC cookbook and not only are they not especially interesting, the cooking times for many of them seem to be way too long. So much for "we found the best method and everyone else has been doing it wrong for decades!" That smug attitude is what finally caused me to drop my Cooks Illustrated subscription, despite the fact that the magazine does, on occasion, contain useful information and very pretty illustrations.

Feb 21, 2014
Miss Priss in Home Cooking
1

Salmon in a pressure cooker?

Swissaire, are you perhaps thinking of Nova, aka Nova lox, aka Nova Scotia-style salmon?

Feb 14, 2014
Miss Priss in Home Cooking

Salmon in a pressure cooker?

It's certainly not my preferred method, but wrapping the fish in foil at least keeps it moist. The texture is reminiscent of canned salmon - maybe a little firmer. Yes, warm-water defrosting might yield better results, but sometimes I don't even have the time (or the patience) for that!

Feb 14, 2014
Miss Priss in Home Cooking