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Miss Priss's Profile

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Healthy Ledgend Cookware

Well, based on the review (which actually comes from Amazon.com) quoted in PSRaT's post, I wouldn't believe anything the importer's sales staff says - including the claim that the pan is made in Hungary and coated in Germany. It sounds like complete nonsense.

Mar 24, 2015
Miss Priss in Cookware

Looking for a few specific size/shape stainless pans. Suggestions?

Some very good recommendations have already been made, but most are for expensive, high-end stuff or restaurant-supply ware. If you don't want to spend lots of money and would prefer a "domestic" look, consider Cuisinart MultiClad Pro, which is comparable to Tramontina's fully-clad line but, I think, a little heftier. It works with induction. Cuisinart does market this in sets, but you can also buy individual pieces. I'm not sure if they make a rounded saucier or a butter warmer, though.

Mar 20, 2015
Miss Priss in Cookware

Healthy Ledgend Cookware

For whatever reason (boredom at work, perhaps?) this topic piqued my curiosity, so I took a look at the Healthy Legend website and the Amazon.com pages for the pans. Despite numerous references to "German Weilburger Greblon" ceramic coating, nowhere does the company actually state that the coating is made or applied in Germany, or even that it's made or applied elsewhere under a license from Weilburger. And there's no information at all, anywhere, about where the cookware is manufactured. Given the dearth of information and the fact that Healthy Legends' business address is in Southern California, my guess is that the cookware is manufactured somewhere in Asia.

Mar 20, 2015
Miss Priss in Cookware

Are there advantatages to a pressure cooker besides saving time?

Yes. I usually cook 1 to 1.5 cups of dried beans in my pressure cooker.

Mar 12, 2015
Miss Priss in Cookware

What cooking gadgets changed your life?... Well at least your cooking?

Pressure cooker. It transformed the way I eat, especially on weeknights. Lots of cooking from scratch, even after a long day at work; no more (well, hardly any) take-out food, canned soups, or canned beans. And no more commercially-produced dulce de leche!

Feb 21, 2015
Miss Priss in Cookware

fagor pressure cookers

Oh, sorry, I didn't read carefully enough to see that you have the Chef model. My info about the yellow button pertains to most of the other Fagor models, but not that one.

Feb 21, 2015
Miss Priss in Cookware

fagor pressure cookers

kbstru, when the yellow button pops up, it indicates that some pressure has built up in the pot and you shouldn't try to open the lid; but it doesn't mean the cooker is at FULL pressure yet. When it's at full pressure, steam will come forcefully out of the valve and you'll be unable to push the yellow button down with the end of a wooden spoon (or your utensil of choice). At that point, you should lower the flame. Some steam will continue to drift out of the valve while the pot is at full pressure, but it shouldn't be hissing.

Feb 17, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

This is a little repetitive, as I posted below about my experience with the 8-quart/4-quart combination, but I usually cook for 4 to 6 people (or two people with leftovers) and rarely feel the need for anything larger than 6 quarts. In fact, even calling it a "need" would be an overstatement.

Jan 16, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

mingus2112, belly-shaped pots (as they're called) are popular in Europe, so Fagor, being a European company, makes them to accommodate that market; but they don't confer any significant advantage over straight-sided pots. Most likely the idea is to increase the diameter of the lower part of the pot to accommodate things like large cuts of meat while ensuring that the base can still fit on a small hob, but I'm just guessing.

Jan 16, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

Don't knock the smaller sizes! I have a Fagor Elite set (one pressure setting, 15 lbs psi) with 8-quart and 4-quart pots, and I find the 4-quart extremely useful for flattish cuts of meat (e.g. a small brisket, half a turkey breast) and for stews that require browning the meat first. Compared to the 8-quart, the 4-quart is easier to reach into, comes up to pressure faster, and is less cumbersome to wash (I do my pots by hand). If it were my only pressure cooker, it wouldn't be sufficient; but I actually use it much more than I use the 8-quart; and I often use it in preference to my 5-liter Kuhn Rikon, because the low, wide shape works so well for certain things.

Jan 16, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

FWIW, Fagor gaskets (both sizes) seem to be readily available at Bed Bath & Beyond. The website only lists the 10" size, but I've seen both sizes in the brick-and-mortar stores.

Jan 16, 2015
Miss Priss in Cookware

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.

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