h

huruta's Profile

Title Last Reply

HOW BPA Free are you

Claims that 'you are likely BPA free' are unlikely. Over 90% of Americans have detectable levels of BPA (see publicly available NHANES data). Whether or not concentrations are high enough to affect health is an entirely different question and one that does not have a clear answer.

Thermal receipts (the ones from credit card machines) contain a considerable amount of BPA as do other products including some electronics and other resin-based products. Wash your hands, don't eat from heated plastics and keep your eye on the research if you have any interest. Otherwise live your life and eat well!

Nov 21, 2013
huruta in Cookware

Please help a sad girl find some Mexican food in Seattle

I lived in Dallas for two years and never did find good Mexican - I found TexMex too greasy and all the Taco Trucks wouldn't stay put moving around to construction sites. Some gas station tacos were okay. My favorite place is a taco truck in Wenatchee where I grew up. I can't say I've found good Mexican in Seattle.

But.....this is good made to order El Salvadorian that might fill some of the gap:
http://www.yelp.com/biz/guanacos-taco...

People love El Camion but I find the meat tastes like gas, but then again we grill at home with charcoal 3-4 times a week in summer so I'm extra picky about gas grilled food. Good luck.

Jul 25, 2013
huruta in Greater Seattle

Burr Grinder - How long do you last?

Thanks, kaleokahu & politeness, for your responses. Both were very helpful. Our burr grinder was an inexpensive model and quite frankly I've been waiting for years for it to die -- it is so loud and messy, so perhaps this will be an upgrade to a new grinder rather than a replacement of parts!

Huruta

Oct 13, 2010
huruta in Cookware

Burr Grinder - How long do you last?

Does the grinder part of the burr coffee grinder wear out? We've had our Capresso burr grinder for 7.5 years and it seems that the fine grind we have it on is now producing a fairly coarse grind. (There are ~8 options for grind levels on this machine.) Is this because the grinder is wearing out?

Oct 13, 2010
huruta in Cookware

Really Great Granolas?

I second Udi's Granola. We LOVE their simply almond vanilla and miss it terrible -- its hard to find in Seattle. We used to score it in bulk at Central Market in Dallas. We haven't found a great replacement, especially at a reasonable price.

Nov 06, 2009
huruta in General Topics

pear/peach butter: your ideas for putting it to use...

I canned a thick pear/peach butter about a month ago and am now not sure what to do with it besides smear it on toast. What do you do with your fruit butters? What cheeses do you pair it with? Other ideas?

Oct 08, 2009
huruta in Home Cooking

Hats off to....(your favorite home cooking / dining enhancements)

Okay, I have to add my mom. We can pears, peaches, pickles, make pesto and more every years in Aug/early Sept. It makes for such a wonderful weekend and such great winter food!

Oct 03, 2009
huruta in General Topics

Hats off to....(your favorite home cooking / dining enhancements)

Aren't there certain products that you've come to just know, love and truly and deeply appreciate for what they add to your daily routine and home dining experience? What comes to your mind? Here are a few of ours (no invested interest in any of these -- we're just consumers):

Chocolate: Divine 70% (its even Fair Trade!)
Wine importer: Louis Dressner based in NYC
Wine shop: Chamber Street Wines (NYC) and Eqsuin / Champion (Seattle)
Dining music: Radio Deliro (on Int'l iTunes Radio), KCRW
Farmer's Market: Seattle University and Queen Anne
Coffee: Peet's Ethoipian Fancy
Bakery: Macrina (in Seattle)
Washington wine makers: Buty; Fielding Hills
French wines: Baudry, Breton, Esmonin, Texier, Brun, Descombes
Cookware: Demeyere
Garlic Press, apple slicer and related cook tools: Rosle
Cookbooks: My grandmother's Farm Journal books, Zuni, Mastering the Art and so many more...
Essential stir-fry sauce: Mae Ploy sweet chili sauce

And last but not least....

Running shoes (since I have to work it all off): Asics Fortitude!

Oct 03, 2009
huruta in General Topics

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

Depends on where we are living. We've rented for years and moved alot. Our last place the only thing out was the coffee grinder and toaster. In our new place, I don't have much cabinet space but a decent amount of counter space so the toaster and coffee grinder and now joined by the food processor, mixer and blender.

Aug 29, 2009
huruta in Cookware

What is your favorite new item of cookware this year?

Good to know. We've been dreaming of updating our coffee grinder and have been interested in Baratza grinders. We have a capresso burr grinder and I'm wondering how much we'd notice the difference. Ours is loud so the note about it being relatively quiet is reassuring. It's hard for me to replace an item when the one we have isn't broke. What were you using before?

Aug 29, 2009
huruta in Cookware

What is your favorite new item of cookware this year?

I've been looking at Swiss Diamond frying pans to purchase. My understanding is that they are not coated with a non-stick coating. They use man-made (no risk of conflict diamonds) diamonds in their surface and their surface acts much like a non-stick pan only you can get fond and crust with it which as you point out is difficult to impossible in a typical non-stick pan. I don't think it is as heat sensitive as non-stick which is not supposed to exceed a certain temp and may release cancer causing agents at high temps. These and their rave reviews are all good reasons for me to try one.

Aug 29, 2009
huruta in Cookware

Relocating to Seattle?

Terrier: thanks for the info on Sichaunese food. We should give it a try. I've been to 7 Stars Pepper once with a big group -- should try it again. I feel like I personally 'discovered' that Chinese food could be fantastic while in NYC.

Agree that Pho is great here in SEA....am curious about Bahn Mi. We tried ~6 Banh Mi places in NYC and found some really great places. We just moved back to Seattle after being away for 3 years and just had my first Bahn Mi at the Queen Anne farmer's market last Thursday. I was underwhelmed. Given all the Pho places I'm still hopefully we can find great Bahn Mi in SEA.

Also think that Mex food is better than in NYC in general. Perhaps this is biased by the fact I grew up in Central WA (Wenatchee) and my favorite taco truck in the world is there (Tapatio on Mission Ave). Their pork tacos are a wonder. Of course that's a 3 hour drive from SEA.

Aug 29, 2009
huruta in Pacific Northwest

Relocating to Seattle?

If you haven't already come, I'd definitely check out the Univ. Farmer's Market. I lived in NYC for a year a few years back and always missed the produce at this market when I was at Union Sq. No offense to Union Sq but the farmer's markets here always just seemed a step up in terms of freshness, as did the bread (try Macrina Bakery for example or the bread at the farmer's market).

Don't look for good Chinese -- SEA has none that can compare to NYC. That said, it has some great sushi, Thai and teriyaki (search other posts). My favorite more upscale restaurants are Harvest Vine (the food is so much better than the name) and Lark. I find I have to work a lot less hard to get really great food in SEA as compared to NYC. Of course the scope is much greater in NYC. Apparently no great pizza here in SEA though DeLancey's is a brand new spot in Ballard that has given some hope. Just to give a frame of reference I loved 'ino and Totonno's pizza in NYC. We were in Brooklyn and loved Al Di La as well. I actually enjoy the dining scene in SEA better - you have a bit more room between talbes and service is a lot better and I don't feel so rushed out the door here. Its also a little easier on the pocketbook. My two cents....

Aug 28, 2009
huruta in Pacific Northwest

restaurants in Ashland Oregon

Well, New Sammy's Cowboy Bistro in Talent, OR just outside of Ashland is a wonderful dining experience. Fantastic food focused on new American more or less that is beautifully prepared. Its a husband-wife combo with an interesting history of a failed restaurant in CA that led them to France for several years before making a quiet (and then not so quiet with acclaim) return to the US. He manages the wine which is not super marked up. Our experience there isn't recently (~3 years ago) but we'd grab the chance to go again.

Aug 28, 2009
huruta in Pacific Northwest

premade tartlet shells in SEA?

Also perhaps a late response but Delaurenti's in Pike Place has a range of sizes.

Aug 28, 2009
huruta in Pacific Northwest

What are your tips for making GREAT granola?

I've seen those. Most are actually recipes. I don't want recipes. I was looking for tips such as the one below (though there are some tips embedded in those other posts they aren't that centralized or clear).

Aug 28, 2009
huruta in Home Cooking

What are your tips for making GREAT granola?

Is it really necessary to boil the liquids before adding to the oats/nuts and baking? What does this accomplish? What's your ideal oven temperature? How thin/thick do you lay out the granola on a cookie sheet and does it make a difference in the crunchiness/texture? I'm using whole oats which seem like the best option (vs. quick cooking, for example). Does anyone use anything else? What is the purpose of adding powered milk as some recipes call for? Etc, etc, etc.

Please share ANY tips / explanations for mastering the art of GREAT granola. Thanks!

Aug 27, 2009
huruta in Home Cooking

40th birthday - home dining w/friends - seattle provisions recommendations

Hi. Having my 40th birthday dinner at home and looking for some wonderful Seattle provisions to make for an easy dinner feeding 9 adults. I'd like to put together a Seattle / New American meal. Here are some ideas so far:

Salumi salami plate
Macrina bread
Trophy Cupcakes
Molly Moon's Ice Cream
Washington red/white wine

Where's your favorite smoked salmon come from? Other ideas? Best marinated vegetables and/or salads? Favorite Seattle cheese? My bday is Saturday so I may head to the University Farmer's Market or go to Pike Place (and City Kitchen's sale!).

I'd love to hear about your favorite Seattle provisions not only because its my birthday but also because we just moved home to Seattle after being out of the state for 3 years and I'm interested to see what's new and exciting.

Thank you!

Aug 18, 2009
huruta in Pacific Northwest

best built-in refrigerator. Any contenders for the Sub-Zero throne?

Research SubZero carefully. I have a family friend who has owned a fancy large subzero for nearly 20 years and though she's kept it she's had lots of problems over the years, even the early ones, and advised me to never get one. Of course technology and reliability changes alot over time so they may be your best choice. Good luck!

Aug 10, 2009
huruta in Cookware

Weber grill + paella pan: what do you know?

We love making paella on our 22.5'' Weber grill. We too got our paella pan at The Spanish Table in Seattle. It's ~16'' in diameter (we are moving and its packed so not sure of exact dimensions). It's actually a black enameled one which though not carbon, works great.

I'd think about how many people you want to typically feed and go for that pan. We just use tongs to move it around the grill if its too hot and our size comfortable feeds 4-6 (or the two of us with lots of delicious left overs).

Grilled paella is one of the most wonderful dishes....we just moved home to Seattle from Dallas and I can't wait to unpack and make a fantastic paella with all the wonderful seafood!

Aug 10, 2009
huruta in Cookware

Can anyone suggest a great garlic press?

I LOVE my Rosle garlic press. Its 18/10 stainless steel and pressing the garlic is so easy. So is the clean up. I have owned mine ~8 years and will probably have it for the rest of my life. I think the Kuhn Rikon, which I just recently saw, is very similar in design. You can flip out the press where the garlic goes through from the rest of the press and so easily clean it. The price tag at $30-40 isn't cheap, but it is so worth it.

Aug 10, 2009
huruta in Cookware
1

recommendations for countertop microwave convection oven??

I've had a Sharp microwave since college - approximately 20 years and it has been a great product. I have moved countless times and it keeps working so I'd recommend the brand for sure (don't have a particular product though). Good luck.

Aug 10, 2009
huruta in Cookware

replace bread crumbs w/polenta?

We are having friends for dinner, one who is gluten intolerant. I'm making meatballs that call for bread crumbs and was thinking of replacing them w/polenta. Anybody tried this or have other recommendations for what I can use instead of bread crumbs? Thanks!

Mar 28, 2009
huruta in Home Cooking

cleaning thermos

Thanks to everyone who responded. The brush sounds like a great idea and now I just might have to try Urnex!

Feb 03, 2009
huruta in Cookware

cleaning thermos

I have a stainless steel Nissan thermos and also just bought a lovely Technivorm coffee maker that comes with a stainless steel thermos. Neither has an opening big enough for me to get my hand into to clean. So my question is....

how does one clean a stainless steel thermos? In particular I'm concerned about the residual build up of old coffee that will adversely affect the flavor of freshly brewed coffee.

Feb 02, 2009
huruta in Cookware

What to do with Saba

Slow Mediterranean Kitchen by Paula Wolfert has recipes (including a duck leg recipe) that calls for saba. You can also use many recipes that call for pomegranate syrup using saba instead (e.g. lentil salad).

Dec 01, 2008
huruta in Texas

Parma Cotto Ham in DFW?

You may consider asking Central to bring it back if you haven't asked. They have discontinued several products I love (including a certain deli meat) but have brought them back when I have requested they do so. It is worth a try.

Dec 01, 2008
huruta in Dallas - Fort Worth

best recipe for teriyaki sauce

Hi. I'm a Seattlite marooned in Texas for another 6 months craving chicken teriyaki, a ubiquitous fast food in Seattle hard to come by here. I think the key is in the teriyaki sauce. Does anyone have a favorite tried-and-true recipe for teriyaki sauce?

Dec 01, 2008
huruta in Home Cooking

slow cooker & a frozen bird?

Anyone tried to use a slow cooker to cook a frozen bird, say over low heat. Did it work well? Any tips? I have several whole chickens in my freezer and don't seem to use them because they take days to defrost in my fridge.

One supposedly faster option to defrost a whole bird is to soak the bird in water and change out the water until defrosted. Anyone have an estimate of how long this would take with an average 3.5 lb chicken, for example?

Nov 22, 2008
huruta in Home Cooking

Secret to making great mashed potatoes?

Julia Child's recipe in Mastering the Art.....beautiful every time.

Nov 22, 2008
huruta in Home Cooking