toomanypots's Profile

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Advice Needed - CFM Minimum Requirments

Wish I had the real estate for a 48" cooktop! You will NOT be fine with the fake 450. You will need 600 CFM or more with the grill and griddle, period. The manufacturer's 1200 CFM recommendation may be high, but it should give you a clue that anything less than half that is useless. Don't confuse opening windows with the ability to clear your room of fumes, grease and smoke. And Please! Call a different heating /AC contractor; that 'upgrade' charge is ridiculous.

Jun 12, 2010
toomanypots in Cookware

Does anyone have anything good to say about Viking (rangetops and ovens)?

I have a Viking DGSU 5- burner: each one is a different BTU range. That is the one thing I would love to change, preferring the higher BTU burners. They all have Vari-simmer, so virtually no reason for teeny burners. Everything else is very good and I would not hesitate to buy a Viking cooktop again. KitchenAid 600 CFM hood, because it fit our space too perfectly. Oh, and TONS less expensive than the Viking, and fine quality.

Jun 12, 2010
toomanypots in Cookware

Range hoods, need some advice!

Hello,
I'm a little confused about your ducting situation, since all your references are to a 6" duct. Does the Vent-a-hood require a larger duct? How much? I have a terrific KitchenAid 30" hood, 600CFM, with a 7" duct system. If I only had a 6" duct it would be hindered, but it would still be better than any 300CFM hood. And its over a five burner Viking, 50,000 BTU total.

Jun 12, 2010
toomanypots in Cookware

Ideas to store pans?

You're right, they don't 'need' the protection. I stack for lack of space (*ahem*) and I use the pads as a reminder to myself and other household members to not shuffle the pans on each other too much. I have seen scraping damage, and all it really means is being sure to oil the bottoms well so no rusty bottom rims sit on my cooking surface. Using doubled paper towels is just as fine. I was referring to the use of paper towels as throwaway, not the re-use kind such as yours, Caitlin. That's actually what my stack sits on so I don't tear my shelf paper. And it's been the same two paper towels since these pans moved here five or so years ago! If they weren't there, at 20 pounds for the main stack of four, I'd be re-papering monthly.

Jun 27, 2009
toomanypots in Cookware

Ideas to store pans?

Pans that stack for lack of space, like my cast iron, get a potholder for padding. It's a good use for older, stained cloth potholders, with no paper towel waste.

Jun 19, 2009
toomanypots in Cookware

The Current State of Italian in Los Angeles

Canned dog food over this place. Thumbs down, sorry for the harsh.

Jun 03, 2009
toomanypots in Los Angeles Area

Do you have a favorite I'm-alone-now-so-nobody-will-know favorite dish?

Doctored up KMC= add a can of Le Seur petit peas

Jun 02, 2009
toomanypots in General Topics

Do you have a favorite I'm-alone-now-so-nobody-will-know favorite dish?

Yes... I've... eaten...two...whole...boxes...in...one...sitting...

Jun 02, 2009
toomanypots in General Topics

Your "pro-style" range: Would you spend the money again?

It's heat and grease over here. 50,000 BTU in a 30" space = hot granite backsplash, hot tool rack on granite backsplash, hot cabinets & hot cook! I don't fry much, but sauteing and braising still coat the vent screens with a film. If the fan wasn't on, it would be all over the kitchen.

May 23, 2009
toomanypots in Cookware

Any rustic "caveman tech" gadgets in your kitchen?

Wooden spoons from '82, still going strong!
Hmm... I have a few items from my grandparents:
The classic tapered rolling pin, probably maple. It's just enough out of round to look like a tree branch.
Everything else has iron in it, so it's really not pre-industrial per the OP. But, how many folks have wooden handled iron larding needles? Or carbon steel knives with no maker's marks on 'em (ebony and beech scales on full tangs): a cook's, a butcher's scimitar, a boning and a fillet. Long & sharp!
Does a 19th century copper pan count?

May 23, 2009
toomanypots in Cookware

what is the most useless gadget in your kitchen

We traded out the compactor for a wine chiller, which certainly counts as a gadget, albeit built-in!

May 12, 2009
toomanypots in Cookware

how do you wash your knives?

I run really hot water over the blade. A wash rag is always draped over the sink divider; I 'strop' the knife over that, to wipe any stickiness left. Carbon knives get a wipe dry while still warm and a bit of oil rubbed into the metal. Stainless get wiped and racked in their slot after using the honing steel. R e a l l y dirty knives get laid flat on the counter a la alanbarnes, with the wash rag under them. Liquid cleanser and a nylon brush, mindful of the edge. This much work usually means a visit to the ceramic rods after the honing steel.

May 10, 2009
toomanypots in Cookware

Seriously Now -- Which countertop appliances do you leave out on your counter?

the blender sits out mainly because it's too tall to put in the assigned appliance cabinet. So into the depth of the only corner in the countertop. Recipe book on stand serves as the 'garage' door

Apr 15, 2009
toomanypots in Cookware

Pizza: West of the 405, when it is not Monday

Y'know... on two recommendations I went there. Have to say not impressed with doughy, almost cake-y and flour tasting crust. Smothered in cheese, sauce that tasted of tin cans.... I surely won't be back.
I'm not so egotistical as to say any spot is the best or the worst. Working my way to some more CH recommendations.
Til then I can get a wood-fired, Margherita with charred crust, fresh (sic) Mozz, and a hand crushed from plum tomato sauce... from CPK in Tarzana. Ask for it with no mozz, only fresh mozz and parm. Ask 'em to overcook it in the hottest part of the oven. Deal with the chiffonaded basil. I bet you don't hate it.

Mar 23, 2009
toomanypots in Los Angeles Area

Is quality worth the expense? You bet your ass it is.

"..There is nothing as expensive as cheap stuff."

There it is. The plain Truth that nobody in their Right mind sees... you have to be Left-brained to get this one!

These days I encourage most people to buy what they want! Leave the real tools from eBay, et c. alone and in the hands of those who will use, maintain and cherish them. At least until they find an apprentice to pass them forward to!

...May the Higher Powers bless and keep the mediocre... far away from us!

Mar 22, 2009
toomanypots in Cookware

another confused about range hoods

I'm sorry, I never replied to your original question. I installed the KitchenAid KHTU705ssss Architect (600cfm) and am very happy with it. Actually got it at a discount center (they sell mainly scratch 'n dent) so I don't know the retail on this one.

Mar 22, 2009
toomanypots in Cookware

another confused about range hoods

Cool... and congrats on Jr! Only the afterpics are needed, IMO!

Mar 22, 2009
toomanypots in Cookware

Mexican Coke SPOTTED!

Gelson's usually carries this until the end of Passover.

Mar 19, 2009
toomanypots in Los Angeles Area

Special Vegetarian Experience

Still a fan of Madeline Bistro in the SFV
Just un-believable food that's vegan gourmet
Not cheap, but not stupid high price either. Pleasant unassuming atmosphere.

-----
Madeleine Bistro
18621 Ventura Blvd, Tarzana, CA 91356

Mar 19, 2009
toomanypots in Los Angeles Area

Do i have to drive all the way to Pizzeria Mozza?

Thanks.... I asked the chef @ CPK in Tarzana and he said there are two wood fired CPK's left: Tarzana and Studio City. No plans to remodel either of these, so the ovens are safe for now. EPA wanted the wood fires gone, but they've let them keep these two.

Mar 18, 2009
toomanypots in Los Angeles Area

Do i have to drive all the way to Pizzeria Mozza?

Weird... I just sat at the bar in CPK at Ventura and Wilbur (just east actually) and watched the wood burning as I tortured the pizza-maker (what's that crazy Italian word for pizza-guy?). He had to reinvent their version of a Margherite... two more times and it might be okay. Any other wood- fired in the Valley?

Mar 16, 2009
toomanypots in Los Angeles Area

Mexican Coke SPOTTED!

D'Amore's Pizza on Winnetka in the SFV,
Vallarta market Sherman Way and Wilbur,
most Panaderias - Mexican bakeries
A nice treat and worth breaking any no- soda rules ;-)
I always read the label.

Mar 16, 2009
toomanypots in Los Angeles Area

Seeking delectable (& organic) special dinner

Madeline's in Reseda on Ventura Blvd. Charming in its' simple decor, stunning in the creative gourmet vegan fare.

-----
Madeleine Bistro
18621 Ventura Blvd, Tarzana, CA 91356

Mar 16, 2009
toomanypots in Los Angeles Area

Best Wood for Cutting-Board Countertop?

Sound advice for most folks: find a butcher block and set it in place. That said, If I had a couple more feet in our kitchen, I would love to install a low counter section, maybe on the end of the island, with a nice thick butcher block of dense small pore hardwood. With access to a shop with a 3HP router table, a planer and a well tuned table saw, I'd love to tackle sliding dovetails pinning well oriented short blocks. Wallow in the patience of a well-timed glue up. Relish truing the top with my low angle planes. And it would be one of the shining spots in the kitchen. Ah, well...

Mar 16, 2009
toomanypots in Cookware

Best Wood for Cutting-Board Countertop?

I rarely get vehement about a subject, but this has a health importance about it:

DO NOT USE AN OILY TROPICAL WOOD FOR FOOD SERVICE.

Many people have moderate to severe reactions to the oil in these hardwoods and you don't have to put it in your mouth to have an effect as mild as skin reddening or as severe as anaphylactic shock. Search: 'tropical wood skin reactions.' Rosewood is the most common report, but cocobolo, purple heart, padauk, all get mentioned when this comes up.

Hard maple end grain is the traditional American butcher block, and all butcher block is end grain up. Any other construction is just a laminated top. European beech has good density and is very serviceable; most imported cabinetmaker's benches are beech. Check out some kitchen shops, see how thick their real butcher block tops are. This could be one of your kitchen highlights; have fun! Post pics!

Mar 16, 2009
toomanypots in Cookware

Best way to finish knife handle

Cutting boards are notoriously warped.
Rule No. 1 in Finishing Wood:
Do The Same Thing To Both Sides Of The Wood

I bet you know why.

Mar 16, 2009
toomanypots in Cookware

another confused about range hoods

So,.... where are the pics! You're teasing us!

Mar 16, 2009
toomanypots in Cookware

Best way to finish knife handle

I give you at least a 3/4 understood concept. :-) The 'side' we see is covered with cut open xylem cells; the wood sees only an opening to that chamber. It is capillary action, and different surface tension is the reason oil moves slower, but oil does use capillary action. Heat, or thin the oil with a solvent, and the oil will move faster. I've taken oak scraps, placed them end-grain up in a bowl of oil,with the top exposed. In a day or so (depends on the length) the oil rise out of the end grain at the top.
If you use de-ionized water it will travel faster than tap water, both in living tissue and in dead wood. It's not exactly polarizing, just making the water more receptive by correcting the charge after stripping it of dissolved solids.

Mar 16, 2009
toomanypots in Cookware

Best way to finish knife handle

"... Would there be any problem... if I painted the handle with wood glue?..."

One of the reasons for wood handles is grip. Look at a baseball bat with the varnish stopping above the hand grip zone. Carpenters routinely sand off the varnish on a wooden hammer or axe handle, using the oil from their hands to preserve the wood. Better grip without the sealed finish. Your handle is round. To the extent that you have your entire hand on the wooden grip, you have less control of the knife rolling in your hand if you seal the handle.

Some options are:
Oil the handle and Start Cooking
Shape the handle into an oval by flattening the sides enough to orient the knife in your hand, then oil or seal with a waterproof finish.
Noting your preference for black 'delrin' (sic) you may wish to seal the handle. Just know that wood moves seasonally, and the sealer will crack eventually, needing sanding and resealing. It is not usual to seal a wood handle, but not forbidden.

First choice: Oil the handle
Second choice: Oil the handle
Third choice: Get a knife with a phenolic handle (the black 'delrin' (sic))
Fourth choice: Furniture wax. I'm always concerned about petroleum distillates in the kitchen. Read the label carefully
... Last choice: seal the handle

Mar 16, 2009
toomanypots in Cookware

Best way to finish knife handle

Hello, Paul and thank you for starting the wood expansion clarification. You correctly identify the xylem cells. Wood xylem cells are built like long straws, as conduits for water and nutrients. Timber is dried by removing moisture from the inside of these cells and the cell walls shrink making them narrower straws. Once the cell walls are shrunk in this fashion, and dead since cutting down the tree, moisture doesn't cross the cell wall . This is the basic stability of lumber. Since cutting wood invariably causes these straw-like cells to be cut open, moisture is reintroduced to the inside of the straw, expanding the cell walls. Yes oil can enter the cut, dried cells, but usually only once. The oil dries and catalyzes, sealing the cell at the cut end. Hence the reason for oil as a wood finish: It contributes to the dimensional stability of cut wood. An interesting exception to the cut open cell problem is split wood, e.g. shake roof shingles or split rail fencing. Far fewer cells are cut open as you split green wood= far greater stability. Even wood split and later shaped into, say, knife scales, has fewer cut cells and is more stable.

Mar 16, 2009
toomanypots in Cookware