Demented's Profile
Copper or Cop-R-Chef
I am going to take the easy way out there, read this... http://www.copperpans.com/why.html
Every piece of cookware in my kitchen is copper, it out preforms clad cookware hands dwon.
A question about a copper frying pan
I have nothing but copper cookware in my kitchen, it's all Falk from copper pans dot com. Bourgeat, is good cookware at a fair price.
Anyone who pushes buying at WallyWorld (walmart) in my opinion does not give a crap about anything other than saving a buck.
Chef's/cooks knife
I got drunk and fell asleep, imagine that... A friend called asking if I'd like some sword fish they caught and cooked today, duh.
When I opened the door, my friend had the UPS package in hand along with a wonderful swordfish fillet. After eating I put knife to tape and opened the box.
I Love these knives!
I love the http://www.thebestthings.com/knives/sabatiercarbon.htm knives.
I have 6 of these knives now, and can not imagine replacing them with anything.
Chef's/cooks knife
I'm not so much stuck on brand as I am stuck on when and how the knife was made.
The GEE knives I use where all made before the second world war, hand forged of virgin high carbon steel. Unsurpassed quality.
If you'd like info about my other knives, check out http://www.thebestthings.com/knives/sabatier_nogent.htm
Chef's/cooks knife
I sharpen all of my knives/bladeI with oil or water stones, or an electric machine.
Chef's/cooks knife
For going on ten years, I've used the 14" chef's knife for nearly all of the prep work that's been done in my kitchen.
I keep and maintain all of my knives near the point of being able to shave with them.
Chef's/cooks knife
After years of using a single chef's knife, a 14” Gustav Emil Ern, I broke down and bought another. A 9” Sabatier Nogent style Carbon Steel chef's knife, and a 4” paring knife same brand and style.
Other than myself, who is stuck on or stubborn about which and what type and brand of knife they use?
I wish Chowhounds would neither ask for nor give medical advice
When did you ever see a doctor for the first time you knew anything about?
Because the person has a piled higher and deeper degree (PHD) or doctorate does not insure they know any better than anyone else.
I've met more doctors that needed a plexotomy that all the other professionals combined.
Seriously Now -- Which countertop appliances do you leave out on your counter?
At what point did a knife block or french press become an appliance?
Sweetbreads for the Uninitiated
Bases on what you've stated, I'm sure you'll like if not love them.
Best Tasting Meatless Breakfast Sausage?
There isn't one!
The definition of Sausage, is seasoned ground meat, take away the meat and it is not sausage, period!
alcohol in food - safe for children?
It's only safe so long as there is enough to insure they go to sleep.
Little of the alkeyhol cooks off, really. 80% to 90% remains in the dish, even after setting it ablaze.
If you don't want alcohol in the kids food, don't cook with it.
Which Copper Pots are REALLY Worth the Additional Cost?
Here in Socal, we pay for what we use. My gas bill has dropped by half or more per month.
Which Copper Pots are REALLY Worth the Additional Cost?
I bought copper cookware when I retired because I have wanted it for years, but never wanted to spend the money.
A copper pot cools faster than a clad pot in a water bath, period.
Which Copper Pots are REALLY Worth the Additional Cost?
Cindy,
Good for you, happy it arrived.
You mention the larger pieces are to heavy lift comfortably.
Carpel tunnel and release surgery's, left my hands significantly weekend. When first starting to cook with copper cookware even a 2 ½ quart sauce pan took some effort when full, and pouring something out of the pot using the handle in one hand was a real challenge.
I believe the increase in strength if owing to the daily use of the cookware.
Noticed a few days ago, my grip strength has improved to the point I can handle all of the this cookware even full.
Seriously Now -- Which countertop appliances do you leave out on your counter?
Appliances that stay on the counter.
coffee grinder
coffee maker
digital scale
toaster
food processor
stick and jar type blenders.
What do Chowhounds do for a living (besides eat of course)?
Over the years I've had many jobs, among them dish washer and grill cook and high-rise window washer. My career was as a Motion Picture studio Grip, did quite a bit of side work as a bouncer.
Need good cookware
Go with the best, not the best you can afford, the best. It will never let you down, and will likely out last both of you.
Good is in the eye of the beholder... to some the cheapest aluminum pan with a non-stick coating from the 99¢ store is the best. Not for the way I've learned to cook, and not for anyone ho plans to cook anything on higher than medium heat.
The best value for the dollar over the long run, at least in my opinion, is copper cookware with a stainless liner.
There are many post about cookware, read through them and decide for yourself what's best for you and go with that.
All of a sudden a bad Reputation!
The problem with chick here in the states, is that everything is raise from egg to market (as it where), as fast as possible.
I'm not recommending a stewing hen for fried chicken mind you, just making the point, most chickens in the US are slaughtered for market at such a young age, they have not had time to develop any flavor.
Doubt this, try making a flavorful broth with anything other than a capon or stewing hen!
That's what Americans are use to, chicken that really has no flavor, hence the joke, “Everything taste like chicken.”
I cook bone/skinless chicken breast 2 – 4 times a week. It is always moist and flavorful, Not because young chicken brings anything special to the table. But because how it's cooked makes all the difference.
People who whine about hoe bad this market cut of meat is, should learn how to cook.
Cooking for single living
I was a bachelor until 2006, just prior to my 45 birthday (no point rushing into anything).
Cooking for myself, the wife and I, or a dinner party are all exactly the same, the only thing that changes... the quantity of ingredients needed to make a meal.
My advice, learn to cook and forget about who or how many you're cooking for.
Impeccable hygiene, grooming, manners and style only carry you so far.
The old saying the way to a mans heart... should be updated for the 21st century. These days I know more men that know how to cook than women.
What are you a stubborn purist about?
Hey Soop,
Don't eat steak nearly as often these days. When I do indulge, it's porter house or tender loin.
Bamboo cutting board--too hard?
“If so and the glue is as soft as you claim then that pretty much elimates resins and hard harmfull nasties to an edge.” so said you.
FDA approved or not, hide, like many water soluble glue are hard enough to chip chisels and other cutting tools, including kitchen cutlery, when fully cured.
When speaking of hide glue, I think of “Hot hide glue” that's used when joining furniture.
Serving Food in Silver Serving Pieces ....
Food that is acidic can discolor, those containing sulfur can oxidize, and salt will corrode silver. If allowed to remain in contact with the silver for a prolonged period of time.
The amount of exposure from a dinner service shouldn't be a problem.
Bamboo cutting board--too hard?
I have an older butcher block made by Michigan Maple block. Got it up second hand on ebay for a song. It had never been used as anything other than a table, and had likely never been oiled, the blocks where shrinking.
Where it not for the double dovetailed joints I'm sure it would have fallen apart. After a good cleaning and a oiling (well, several) it was as good as new and has been in daily use since.
Bamboo cutting board--too hard?
Hide glue (which is basically gelatin), is so hard when set you can not break an edge joint made with it using a sledge hammer, the wood will break on either side of the joint but the glue itself will hold.
It's been used to make furniture for centuries because of it's holding strength... And the fact, if you steam or soak the joint with water, it will come apart.
Bamboo cutting board--too hard?
MakingSense posted that in the "Is quality worth the expense?" thread.
