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Loki's Profile

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Making Burrata at Home

yeah a recipe would be nice

-Loki

Dec 13, 2010
Loki in Home Cooking

where to buy kaffir lime rind in orange county.

Thanks for the info. I'm not looking for the leaves. I have an abundance of those. I was looking for the limes. fortunately I remembered we have a tree behind my school and I night raided it on my way home from the bar sunday night. Good ole drunk missions.

As a note If you have 15 freshly picked kaffir limes in a car and you have your windows rolled down the smell is still overwhelming.

-Loki

Aug 10, 2010
Loki in Los Angeles Area

where to buy kaffir lime rind in orange county.

I'm trying to make thai curries and haven't had any luck finding kaffir limes or kaffir lime rind anywhere. I'm in anaheim and the local thai market is pretty lack luster in the produce department.

-Loki

Aug 07, 2010
Loki in Los Angeles Area

RISOTTO IN RICE COOKER OR CROCK

Like I said in my previous post about using a rice cooker my method get's you to a par cooked risotto. Let's say a 80% finished risotto that you can have in the refrigerator and finish as a risotto in about 4 minutes in a saute pan.

Par cooked risotto is used in most restaurants including Micheline starred restaurants.

-Loki

Jun 09, 2010
Loki in Cookware

RISOTTO IN RICE COOKER OR CROCK

Well I think the point wouldn't be buying something that you don't need to make risotto when you already have that tool in the kitchen. I have a nice fuzzy logic rice cooker because I eat a lot of rice. How many asian households have you been in that doesn't have a rice cooker with rice in it 24/7. On the other hand a slow-cooker is quite common as well and doesn't require additional purchasing.

I find that it's interesting that so many people don't think that rice is rice unless it's cooked with you standing in front of the stove(well risotto is italian for rice isn't it). Yes I understand that the techniques used to get to the end point are different. What I want to know is can you tell me what qualities you have in a traditional risotto that you can't achieve with a rice cooker or even a stove top par-cooked risotto.

I have never had a problem achieving a creamy, al dente, risotto,that was perfectly cooked with either of the specific methods.

-Loki

Jun 08, 2010
Loki in Cookware

RISOTTO IN RICE COOKER OR CROCK

Ok I'll concede that an hour would probably be on the longer end up cooking time for risotto, but 20 minutes? I'm sure under optimal conditions you can add the liquids to a risotto in 20 minutes, but if you account for sauteing your onions, and sauteing your rice you're looking at 40 minutes. None the less like I said I'll put by par-cooked and finished risotto up against anyone's stand at the stove for 40 minutes risotto.

-Loki

Jun 08, 2010
Loki in Cookware

RISOTTO IN RICE COOKER OR CROCK

you can either saute the rice in another pan or in the rice cooker(add oil and rice to the rice cooker and turn it on). Then add stock I'd suggest a 1:1 ratio of water or stock to rice adjust for your rice cooker. Run a regular cycle. The rissoto should be very toothy. Spread it on a sheetpan and cool in the fridge. will keep for 4-7 days. When you want risotto saute some veg or what ever you want in your risotto deglaze with white wine, add par cooked risotto and stock and stir. At this point you're trying to dislodge starch from the risotto to thicken it to a perfect consistency. it takes about 4 minutes to make risotto from parcooked risotto. I'll put my parcooked risotto up against anyones stand at the stove for an hour risotto any day of the week.

-Loki

Jun 07, 2010
Loki in Cookware

Birthday weekend and beer enjoyment suggestions

Hello all I'm going to be visiting San Diego with a group or 12 to enjoy a weekend of amazing beers. My plans so far have me touring Stone Brewery at 1pm, drinking at Hamilton's tavern, untill diner time, after dinner heading to Toranado.

I would like to get suggestions for more beer drinking, tourism, and especialy dinner suggestions. It would be nice to eat at a place that has a focus on beer, but quality food is a more important factor.

We are a group of 25-30 year olds. We're in to pubs/taverns, folk, punk, booze, and fine dining.

thanks for the suggestions,
-Loki

Feb 20, 2010
Loki in San Diego

New All Clad Stainless d5 line at W-S?

have you felt the d5 pans? they finaly fixed the handles. I have allclad SS and hate the handles. I'm gonna wait till they discontinue the SS line and throw my pans in the pizza oven till the layers seperate and call the warranty line for some pans with comfortable handles.

-Loki

Jan 12, 2010
Loki in Cookware

Looking for a North Orange County deli shop and a good bread bakery

I'm looking for good charcuterie and a good bread baker. I especialy love sourdough and a toothy leandough. I'm in Anaheim. I remember hearing about a polish butcher shop in orange, but can't for the life of me remember the name or find it in searches. I'm willing to travel so throw out your suggestions if you know a gem that is worth the drive.

-Loki

Jan 10, 2010
Loki in Los Angeles Area

looking for a good fish market in the OC

hey all I'm looking for a good fish market in the OC. I currently get most of my seafood at ranch 99 market. Does anyone have recommendation for better quality fish. I would also like to find sashimi grade fish in the area. anything like IMP in the orange county?

Oct 14, 2009
Loki in Los Angeles Area

cant decide between Le Creuset and a roasting pan

So I have a some jingle jangle in my pocket that I decided I was going to throw at some new cookware. I'm just having a hard time deciding between a Le Creuset 7 1/4 qt dutch oven or a all-clad roasting pan. I already have a plain lodge cast iron dutch oven or I probably would have jumped all over the LC. Any suggestions. Then again maybe I could just wait a little bit and buy a blendtec blender.

Aug 04, 2009
Loki in Cookware

looking for good sichuan in north orange county

Hello I'm looking craving sichuan and dont know any good resturaunts in NOC. Specificly fullerton or anaheim, but I dont mind a drive if that means I'm going to eat well tonight.

Jul 27, 2009
Loki in Los Angeles Area

Do I need a pressure canner?

I have a 22 qt mirro pressure canner and absolutly love it. I like making big batches of tomato sauce and stock and am happy when I can pack away 9 quart jars a run. I never really used it to save produce. But I originally bought it for sterilizing spawn containers for growing oyster mushrooms. I think mycology is one of the most rewarding hobbys and it's almost impossible to do without a pressure canner.

Jul 23, 2009
Loki in Cookware

New gas grill recs needed

The broilking crown is probably the best grill you'll get for that kind of money. They have the best technology you can get in steel tube burners with their super 8 infinity on lower models and dualtube on their higher models. You get extremely high even output with a large range of control. Besides that you get a lifetime warant on the oven 5 years on burners and 2 years on other small parts.

Now their grills arent big shiny full stainless boxes like most of the others on the market today, but that's because stainless is expensive and instead of making a shiny box that cant cook for crap. they made a durable construction with high quality parts inside that will give you grilling performance equivalent if not better than most $1500+ grills

I think the crown 70 model should be right in your price range if you wanna shell out another $100 the signet 70 is probably the best bang for your buck

Jul 17, 2009
Loki in Cookware

Pizza Hut - 3lb Tuscani Pasta

my problem with the pasta was that it was overcooked. it was damn near soggy. The sauce was acceptable and I wouldn't complain about it if it was served on a good al dente pasta. Hearing other people say that it was al dente makes me wonder if there is just some continuity/consistency issues with preparation

Jul 16, 2009
Loki in Chains

recipes using brown rice that taste good?

I eat a lot of brown rice. I used to hate it untill I realized how to use it as an ingredient instead of eating it by itself like I do white rice. I actually love it as simply as warm brown rice with canned red sockeye salmon and some fresh cracked black pepper. My all time fovorite for brown rice is red beans and rice. I'm sure there's some southerners who would wanna lynch me for that, but it's pretty amazing. fortunatly I have a tiger rice cooker so it's a set it and forget it situation for prep. I especially enjoy putting rice and water in and programing a time that I want rice to be ready at.

Jul 16, 2009
Loki in Home Cooking

Cheating in stock making? adding gelatin...

I'm suprised you can differentiate the mouth feel between boxed gelatin and gelatin from the natural stock making process. They are literally the same compound. It's just a gelatin to liquid ratio that would change the viscosity aka mouthfeel

Jul 11, 2009
Loki in Home Cooking

Cheating in stock making? adding gelatin...

Today I took about 2 gallons of decent homemade stock and reduced it by 2/3 just to see what would happen. Now this is some hardcore stock concentrate it's a fairly dark golden brown liquid that is packed with flavor and I didn't even brown the bones or meat to start. This what a white stock when I originally pulled it off the stove the other day. I know I'm going to have to dilute it in most applications.

So I know how to make a good stock, but what I'm wondering is since the bone's dont really give up much flavor (unless they're browned) has any one ever supplemented their stock with some extra gelatin to give it more body and mouth feel? Next week I wanna experiment with doing a browned stock with half of the bones as this one and adding unflavored gelatin for body and see how it compares with what I prepared today. Fortunately I have a nice local asian market that sells chicken bones for .80/lb. Look's like I might have to get my pressure canner and jars out so my stock can have some shelf life.

Jul 09, 2009
Loki in Home Cooking

Fresh (?) crab at Costco

I'm not sure if you have any big asian markets in south OC, but I go to Ranch 99 market in anaheim to buy live crabs, main lobster, chicken and beef bones for stock. most of the stuff grocery stores dont have on hand.

Jul 07, 2009
Loki in Los Angeles Area

Cutco knives ??

yeah I remember using cutco as a kid because my mother had a few pieces from when she was in college. I thought they where amazing, but that's because they where serated and all the other knifes that had been neglected by my parents where about as sharp as a brick. I was digging throught my dad's "droor of death" (a kitchen droor that is packed to the brim with abused dull yet pointy knifes) and stumbled across an unbearably dull costco straight edged chef's knife. I spent a good 15-20 minutes putting a perfect edge on it. I put it in my dad's knife block and told him not to put it in the droor cause it'd end up cutting someone one day. In retrospect I really didnt like the way the knife felt in my hand. I'd much rather use a F/V knife and save a lot of money while I'm at it. I have henkels, wusthof, global, F/V, and shun knives and would never consider putting cutco on either of my magnetic strips

Jul 07, 2009
Loki in Cookware

Any alternatives to FoodSaver?

Hey I've had the problems with the food saver as well. I happened to have purchased mine from BB&B and save all of my receipts and they have an unlimited return policy so I would just change out my broken ones for new ones. eventual I got tired or returning them and for paying top dollar for the bags. I ended up going with a "Sinbo" http://www.sorbentsystems.com/sinbose... it seems to be branded as the snorkelvac on that site. It's a snorkel type vacuum sealer that has a tube that goes into your bag and pulls out all the air at the products. you can use significantly cheaper bags that aren't the channel type vacuum bags. it also has a better sealing strip which is what failed on most of my foodsavers causeing air to come back into the bag. Most vacuum packing in food industry use either a snorkle type or a vacuum chamber type packer because they're reliable and cost effective. and the sinbo only runs for 100 bucks

Jul 07, 2009
Loki in Cookware