z

zackly's Profile

Title Last Reply

All-Clad

Not true. If you put dry food in a hot Teflon pan you will develop fond.

about 16 hours ago
zackly in Cookware
1

ISO, $10.00 Red Holiday Wine

My local store doesn't have that but this looks similar. What do you think?
http://www.totalwine.com/eng/product/...

1 day ago
zackly in Wine

All-Clad

Although I own all types of cookware including All-Clad knockoffs I still use inexpensive Teflon coated aluminum pans for most stovetop cooking. Besides being non-stick they offer quick heat transfer & easy cleanup in the dishwasher. Most food tastes the same if it's cooked correctly in a $20.00 pan or a $200.00+ pan. Don't let anybody tell you differently.

1 day ago
zackly in Cookware

ISO, $10.00 Red Holiday Wine

1) And your aversion to walking into your local wine merchant and asking him/her for a recommendation is due to . . . ?

I rather get advice from people (Cjowhounders) with no skin in the game. I think many retailers just steer you to wines that they make the most profit on. For instance, the last time I shopped for a case of Bogle Chardonnay the salesperson tried to sell me something else that was prominently displayed. When I wasn't swayed she reluctantly brought the Bogle out from the back. I'm sure their markup on this popular commodity wine was minimal and the salesperson was getting extra commission on the wine she was pushing.

1 day ago
zackly in Wine

ISO, $10.00 Red Holiday Wine

I like both Bogle and H3 Chardonnay. The Bogle used to be my "house" white wine until I started buying Kirkland (Costco's) brand Sonoma Chardonnay. I'll look for these, thanks!

1 day ago
zackly in Wine

ISO, $10.00 Red Holiday Wine

I want to buy a case of enjoyable, very drinkable red wine to give away along with holiday cash tips. I've had many sub $10.00 reds but they are usually one time, special buys or good one year and not some much another. What's around in good quantities that I'll be able to locate locally, Norwalk, CT? We have the humongous Total Wine chain store nearby as well as many other big wine/liquor stores. Thanks!

1 day ago
zackly in Wine

Cheapest Heat (as in chili preppers/hot sauces)?

I ordered a small, expensive jar of "TITAN Bhut Jolokia (Ghost) Powder - Very Hot" from Amazon but I'm going to check out my local Patel Brothers for a cheaper option.

1 day ago
zackly in General Topics

Sous vide steak safety?

Well, I always assume the worst when cooking sous vide, just to be safe. I ended up cooking the steak a little over two hours after a pre bath sear. My original intention was to cook it rare but I ended up cooking it medium. With bacteria present on the surface a brief cooking time @ a low temperature I knew I might be working close to the edge, safety wise. I also suspect this steak might have been needle tenderized, a practice that's becoming more commonplace. I understand Costco does this to some cuts of beef.

1 day ago
zackly in Home Cooking

Grassfed beef taste test

I prefer grain finished beef.
Many claim grain finished beef is less healthy but who defines what's healthy these days? Grass fed beef is leaner with less fat & calories. It is also "gamier", tougher and more expensive. I would bet if you lined up 100 Americans who had no preconceived knowledge of features and benefits, an overwhelming majority would choose grain finished beef on taste and texture alone. Now if you did the same test with people from countries where grass fed beef is the standard, you might get different results.

1 day ago
zackly in General Topics

All-Clad

If you've been cooking with non-stick pans you'll see a considerable difference. All-Clad is a fine brand but food sticks to stainless steel regardless of brand. You'll need to use more oil/fat and pre-heat the pan more than you would with a non-stick pan. It just takes a little practice. And remember, fats are not the enemy anymore, carbohydrates are.

best price/quality ratio sources for an Xmas rib roast?

Beef is beef, pretty much unless you're talking grass fed or organic. Buy USDA graded beef. For roast prime rib a Choice grade will cook up nice & tender. Look at the meat for marbling as it differs within the grade, the more the better. Choice rib roasts @ my local supermarket will be on sale next week for 5.99 with Certified Black Angus ( top of the Choice grade) a buck more. I prefer a boneless rib eye roast. The meat cooks faster and more uniformly. The bones add nothing to the flavor, a common myth.

Dec 18, 2014
zackly in Los Angeles Area

Reluctance to buy online?

Correct, online clothes retailers are pretty much forced to offer free returns to compete with the likes of Zappos.

Dec 18, 2014
zackly in General Topics

Reluctance to buy online?

The bigger the store, the easier the returns in most cases. Big box stores like Costco, Home Depot, Wal-Mart usually take anything back, no questions asked. They have deals with their suppliers to do so. I used to sell to Costco, they're tough. My experience with Amazon's customer service has been extraordinarily positive.

Dec 18, 2014
zackly in General Topics

Sous vide steak safety?

+3 hours and we're feeling fine!

Dec 18, 2014
zackly in Home Cooking
1

Reluctance to buy online?

If it was only a "few pennies" I would agree. Online savings are usually 20% or more higher and generally tax free. Manufacturers will manufacture where it the most cost effective. That's not likely to change. Blame the internet for that. Communication between cultures is now so easy because of it. Some manufacturing is coming back to America but I don't see that as necessarily good news. Lower wages, union busting, endless supply of new arrivals legal & illegal are willing to work for next to nothing.

Dec 18, 2014
zackly in General Topics

Which Anova Sous Vide Device?

I ordered the newer model before the -$50.00 deal showed up. It won't ship until after Jan. 1. Why 20 hours on the poultry? I always do 3-4 hours. What's the difference?

Dec 18, 2014
zackly in Cookware

Reluctance to buy online?

I know your argument but that horse has long ago left the barn. To young people (I'm 64)they see the economy as one world. As we Baby Boomers die off there will be much less local commerce, except for maybe a few locavores. People don't want to pay more than they have to. They cannot afford that luxury. Say what you want about the big box stores and online retails but they've bought consumer prices down.

Dec 18, 2014
zackly in General Topics

Sous vide steak safety?

That's essentially what I did when I covered the pan. I'm sure the entire surface got to 160 degrees. We just ate it....stay tuned.

Dec 18, 2014
zackly in Home Cooking
1

Cheapest Heat (as in chili preppers/hot sauces)?

Yes, I've used fresh hot peppers before but I would prefer a pepper powder, paste or a sauce in that order.

Dec 18, 2014
zackly in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

Querencia,

I have a Patel Brothers Indian Supermarket that I shop at occasionally and an Asian grocery store nearby. Do you or anyone else know specifically what I should be looking for, a species or name maybe?

Dec 18, 2014
zackly in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

"(Some of us that aren't guys, aren't hanging out in biker bars and aren't trying to prove anything really actually like the super hots.) No offense, I like them too.

My BIL is a volunteer fireman. They cook with a lot of heat. It's a macho thing. He's always telling me about this or that hot sauce. He always has to "jack up" everything with hot sauce when he comes to my house. One time I made a "special" shrimp cocktail sauce for him, my regular already pretty hot cocktail sauce blended with a couple Scotch Bonnets. I watched him take the first taste, his eyes widened and he whimpered "that's pretty hot". He sucked on a lot of ice cubes that night!

Dec 18, 2014
zackly in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

Weezie,

This is hot stuff but my quick search only shows very high prices. I want to buy a pound or more, preferably of powder, but I'm seeing prices of $60.00 and up. I think the very hottest peppers command higher prices because guys down @ the biker bar want to say they make the hottest chili or wings in town. Do you know any sources that offer more reasonable prices on very hot pepper powder that might be under the radar ? I have to believe it exists from Asia or India. Thanks!

Dec 18, 2014
zackly in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

I belong to a social club that puts a free hot dog cart out on Sundays during the football season. I bring the chili. I accumulate and freeze raw ground beef, beef heart, pork, sausage, almost anything raw I have leftover and I make a large (usually around 10#) batch that I freeze in portions. I like to make this condiment chili hot, much hotter than entrée chili. Today I put in the following hot ingredients which were what I had on hand:
Chili Powder (American/Mexican style)
Indian Chili Powder
Black Pepper
Crusher Red Pepper
Asian Chili Garlic Paste
Louisiana Hot Sauce

I was wondering what the cheapest source of culinary heat is? Bang for your buck Scoville units?

Dec 18, 2014
zackly in General Topics

Sous vide steak safety?

I ended up putting a lid on the pan after searing and cooking to "sanitize" for a few more minutes. I also am cooking it about 138 because my wife likes her beef pink not red. I don't think I'm even going to re-sear.

Dec 18, 2014
zackly in Home Cooking

Sous vide steak safety?

I don't usually cook tender cuts of beef sous vide. I rather grill them or do them in a cast iron frying pan. I have a Choice 2 lb. porterhouse that I bought three days ago that now has the appearance of a dry aged steak with a little decay on the surface. Because I want to leave the house for a few hours and eat when I get home, I'd like to cook it rare sous-vide. I'm concerned that because of surface bacteria, cooking it @ 130 degrees for 2-3 hours might create a toxic stew. I would pre and post sear which will kill most of the surface bacteria but the sides of the steak will go into the bag unheated. Am I worrying unnecessarily?

Dec 18, 2014
zackly in Home Cooking

My family situation/pink pork

Amen to that!

Dec 17, 2014
zackly in Not About Food

Which Anova Sous Vide Device?

Thought I'd bump this post because you can get $50.00 off the original Anova cooker. Was $199.00 now $149.00 with coupon code.

http://anovaculinary.com/products/ano...

Dec 17, 2014
zackly in Cookware

Going to the Dark Side-frying pan

This is not cookware, this is art so I might spring for one after the holidays. It will bring a smile to my face every time I look at it or cook with it..........priceless!

Dec 17, 2014
zackly in Cookware

Going to the Dark Side-frying pan

kaleokahu

Duffy linked me up to these:
http://www.wasserstrom.com/restaurant...

You know I'm value oriented when it comes to cookware. Would the Mauviel pan perform better than the Vollrath, enough to justify the higher price?

That Blu-skillet is an awesome looking pan. I might break the budget and get one. They are out of stock until next year. Did this guy recently get hot? What a shame to be out of stock well before Christmas. How much does an omelet pan cost? I didn't see prices, which always scares me.

Dec 17, 2014
zackly in Cookware

Reluctance to buy online?

I think one day brick and mortar stores that sell hard good will mostly be showcases for people to see & touch the items of interest. Then they'll order it online & ship to you.

Another problem with supermarkets are the outrageous prices for so called "gourmet grocery" items. Fortunately, I live in a suburban area with ethnic markets and Trader Joe's who, I feel, prices their "gourmet" items fairly.

Dec 17, 2014
zackly in General Topics