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le creuset 12 in enameled cast iron skillet

From the "you cant make this stuff up file", my wife who was away this weekend helping her sister pack up her house that she is selling told me "I've got several pieces of very lightly used Le Creuset cookware in my car that Karen thought you might like". I see a yard sale in my future this spring.

about 4 hours ago
zackly in Cookware

I miss old school Chinese restaurants.

I used to go to a Chinese restaurant that had a fish tank with one solitary goldfish in it. I always felt sorry for that fish. I half joked with the owner about putting that poor thing out of its misery and cooking up for me but he wouldn't budge.

about 19 hours ago
zackly in General Topics

Oh my!!! Blizzard coming....what to do....

New York City is expecting 20-30+ inches of snow and may break some records in areas. I joined the hordes this morning @ the supermarket. Bought a lot of comfort food to prepare. Good thing it's not next Sunday because you'd have all the Super Bowl shoppers there too. We'll be fine as long as we don't lose power which is a distinct possibility with gusts predicted up to 50 mph. I love to watch the neighborhood fill up with snow but 3' is a little scary. I have a generator but don't know for sure if I know how to use it. I bought it 3 years ago and we haven't loss power since then. Thankfully, I converted my stove from electric to propane

about 19 hours ago
zackly in General Topics

le creuset 12 in enameled cast iron skillet

LC is fine for oven cooking or braising i.e. stovetop to oven. They are inferior for stovetop cooking compared to aluminum, copper or stainless clad aluminum. Bare cast iron is great for searing etc. but not for making most sauces.

1 day ago
zackly in Cookware
1

le creuset 12 in enameled cast iron skillet

I'm too altruistic to do that. They'll make lovely planters.

1 day ago
zackly in Cookware

Fried Calamari

Two things to look for:

1. Get Loligo squid. That a Latin specie. The most tender.

2. Make sure the only ingredient on the label is squid. Some squid is packed with chemicals that add water weight, like sodium tripoly-phosphate, which is what they use on shrimp & scallops. Squid with chemical additives is harder to get crisp.

2 days ago
zackly in Recipes

Kalamatas no good for Italian cooking?

You see, there are some good things about being a diabetic, no olive ice cream.

2 days ago
zackly in General Topics

le creuset 12 in enameled cast iron skillet

Le Creuset cookware are the "emperor's new clothes" of the foodie world. I foolishly bought two large Dutch ovens many years ago, before I knew any better. Mine are now retired in the basement and have been replaced with better functioning cookware, stainless steel clad aluminum (generic all clad).

Kalamatas no good for Italian cooking?

That's why Baskin Robbins offers 31 flavors.

2 days ago
zackly in General Topics

Not tonight - I have a haddock

Haddock is classic for fish & chips and a close relative of cod/scrod., so any recipe for those species as well as pollock will work. I like to "blacken" these fillets in a hot frying pan or sauté & make a pan sauce of olive oil, garlic, onion, chopped tomato, white wine black olives and whole butter, parley, lemon.

2 days ago
zackly in Home Cooking

Baked Potatoes for a Crowd

The microwave is generally how I cook baked potatoes but I think the OP has many to cook. He's better off cooking them all @ once in the oven rather than several batches in the MW.

Jan 24, 2015
zackly in Home Cooking
1

Home Cooks - How do you minimize food waste?

First of all, you are going to have to accept the fact that there is going to be a certain percentage of wasted food, that's unavoidable. Some good tips are to utilize the food in your freezer ASAP because it tends to get forgotten and deteriorate over time. Maybe declare one or two meals a week that you make from things in your freezer or utilizing perishables 'on their way out". I have a dedicated upright freezer which has paid for itself many times over by buying cheaply, in bulk. I also feed my dog table scraps along with her kibble. Expanding your culinary repertoire is key. Periodically, I make large batches of chili or cannelloni which all leftover meat, raw & cooked, goes into. Soups too are a great way to recycle food, blender (cream) soups especially. Don't follow recipes religiously, they are only a general outline. When you learn how to make substitutions and additions you'll be able to utilize many leftovers.

Jan 24, 2015
zackly in Home Cooking

Baked Potatoes for a Crowd

The incidence of botulism occurring must be infinitesimally rare. I've never heard of it. I sold produce in the eighties and a popular item with steakhouses was pre-wrapped baked potatoes. They were ubiquitous in restaurants back then, pre cooked, wrapped in foil, sitting on a sheet pan rack then popped back in the oven one by one for a few minutes. I wonder if the 1994 Dallas outbreak changed the rules? Couldn't you "sanitize" the raw potatoes by giving them a bath in water with added vinegar?

Jan 24, 2015
zackly in Home Cooking

Kalamatas no good for Italian cooking?

I disagree with Marcella Hazan strongly about Kalamata olives. Maybe they are not traditional in Italian cooking but work very well with tomatoes, garlic, olive oil and many cheeses & cured meats. I think she may just be encouraging the use of Italian products because she's Italian.

Jan 24, 2015
zackly in General Topics
1

Dog Differences

I disagree, there are many excellent skinless hot dogs like Nathans & Hummel Brothers. They both make skin-on dogs too but their skinless dogs are excellent.

Jan 24, 2015
zackly in General Topics
1

Dog Differences

Hot dog, weiner, frankfurter (frank), Coney, red hots, aren't they just regional names for the same thing? We mostly call them hot dogs in and around NYC regardless if they're all beef or pork and beef. It's like the long sandwiches on a baguette shaped loaf, they are called grinders, hoagies, heros, po-boys, subs and in my small corner of the world.....wedges, don't ask me why.

Jan 24, 2015
zackly in General Topics

I miss old school Chinese restaurants.

That wasn't my experience. I live in suburban NYC so maybe the cooking talent was more readily available. I'm sure the same guys that were cooking the Cantonese food went on to cook the H&S when they became the cuisines of choice. Take a look at the menu Motosport linked above. That's the old school cuisine I'm longing for. I can find a few of the dishes @ the takeout places but not many of them and as far as quality, again, some are good and some are not.

Jan 23, 2015
zackly in General Topics

I miss old school Chinese restaurants.

I don't think the Hunan & Szechwan food of today is necessarily any better quality than Cantonese of yesteryear. There were excellent and crappy restaurants then and now. I think the public prefers the H&S cuisine because of the hotter, spicier flavor profile and maybe the fresher(al dente) nature of the quickly stir fried vegetables.

Jan 23, 2015
zackly in General Topics

new refrigerator

I saw a Whirlpool French door refrigerator @ my nearby Costco. It looked like the same model I have. It was $200.00 cheaper than I paid @ Lowes on sale in late 2012. Costco must be getting back into the appliance business.

Jan 23, 2015
zackly in Cookware

I miss old school Chinese restaurants.

When I first started to cook in the early 1970's I had the Time-Life series of cookbooks. I guess there were at least twenty, each dedicated to the cuisine of a particular country. I wore the Chinese one out but eventually returned to letting the pros @ the restaurants do it. Cheap & better than mine.

Jan 23, 2015
zackly in General Topics

I miss old school Chinese restaurants.

Yes, that's what I'm talking about!

Jan 23, 2015
zackly in General Topics
1

new refrigerator

I replaced my side by side refrigerator with a French door model two years ago. Huge improvement! Access to food is so much easier. I also have the pull out tray between the main refrigerator section and the freezer. Although I didn't realize it when I was shopping, I now realize it's a great idea. I have my produce laying on it, in clear sight, like a surgeon has his instruments laid out. No more digging!

Jan 23, 2015
zackly in Cookware

I miss old school Chinese restaurants.

My area largely avoided the transition to Chinese buffets, thankfully. In many parts of the country that's all you can find. The quality of Chinese buffet food is generally lousy because they buy the cheapest ingredients. They have to because they don't charge much and most people tend to overeat.

Jan 23, 2015
zackly in General Topics

I miss old school Chinese restaurants.

The takeout joints definitely offer more Chinese items but most of the sit down restaurants are now Pan Asian.

Jan 23, 2015
zackly in General Topics

I miss old school Chinese restaurants.

Wow, that's a nice menu!
To find that kind of cooking I have to travel to NYC, either Chinatown or Queens and both trips are a hassle.

Most used cookware? Any surprises?

8" & 11" aluminum frying pans, Teflon coated.
Grind & Brew Coffeemaker
Toaster oven
Microwave

Jan 22, 2015
zackly in Cookware

I miss old school Chinese restaurants.

That serve Cantonese food? Where do you live? I can't find one anywhere near me and I live in an area (suburban NYC, CT) that has a restaurant on every corner. I'm talking sit down restaurants, not buffets.

Jan 22, 2015
zackly in General Topics
1

Charred Steak question

Tom, how hot does your BGE get?

I miss old school Chinese restaurants.

I miss old school Chinese restaurants, the kind that served only Chinese food not Pan Asian and didn’t have a sushi bar. It all started to go downhill around here in the early eighties when the cuisines of Hunan & Szechwan started to replace Cantonese food. Then came these new restaurants that try to please everyone. I had lunch today @ a well-respected one in my area. There were only two conventional Chinese restaurant dishes, General Tso’s & Sesame Chicken. The balance of the menu consisted of "pick a style" preparation and main ingredient; Sambal this, Ginger Wok that and they don’t serve noodles with the soup! I'm not a fan are you?

Jan 22, 2015
zackly in General Topics

What's the best way to reheat coffee?

Is this a trick question?
A microwave of course!

Jan 22, 2015
zackly in General Topics