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Speaking of weird knife phenomena...

I bet they may have a bamboo cutting board but someone used them on a granite counter. Kids, housekeeper...someone not involved in the purchase most likely.

Jan 27, 2012
i4details in Cookware

Deen - Why did she keep it a secret for three years while deep frying butter?

uh oh...they're printing warning labels for butter and sugar as we speak. Taxing it for R&D and launching a "just say no" to cake campaign.

Jan 23, 2012
i4details in Food Media & News

How many different knives do you use daily ?

The Henkles were my first good knives. After sharpening them myself for a few years, I got the brilliant idea to take them to a"knife sharpening" kiosk in the farmers market along with a really good pair of dressmaker shears. I went along with my shopping la-de-da..and when I picked the nives up VOILA ...a toothless bread knife and a ground down miserable chefs knife, utility knife etcetera. There was no arguing with the guy. I took my injured knives and left. Believe me, I felt like stabbing him with them.

Jan 23, 2012
i4details in Cookware

How many different knives do you use daily ?

My mom fileted her hand from wrist to knuckle (accidentally) with a "dangerously sharp" Henkle cleaver. Isn't that an awful visual? Sorry.
I have a pizza wheel that's probably the crazy sharpest thing I own, probably cause I never use it...oh...except for the mandoline which sits in a drawer ever since I grated my fingertips off with it. I'm scared of it.

Jan 23, 2012
i4details in Cookware

How many different knives do you use daily ?

Victorinox 3/14" paring knife..Light sharp and cheap.I LOVE that homely little knife. Cutco sandwich spatula thing with a serrated edge. I hate dirtying 3 knives making one sandwich.
I use a Japanese carbon chef's knife that was a gift, probably a really expensive one, I bet... I can't read the name. I use a Shun santouka , a Henkle chefs knife and a Wusthof carver, and the dullest ever, henkle bread knife someone sharpened the serrated teeth off of.

Jan 22, 2012
i4details in Cookware

New England Clam Chowder anyone?

I bet there is no recipe that really calls for SCM, Most people (non cooks or non bakers) are understandably confused by the two because they are always on the same shelf with

similar labels and vaguely similar names. Evaporate" and "condense" being roughly the same concept

Feb 27, 2011
i4details in Home Cooking

New England Clam Chowder anyone?

No , youre not the hater. :)

Feb 26, 2011
i4details in Home Cooking

Need suggestion for 21st Birthday (Steak/Beef/Chicken) - SFV

Korean BBQ??. Manna isn't the best of the genre in terms of food but it;s $16 for all you can eat Galbi - a fun frat house atmosphere for a party. They douse the birthday boy or girl in cheap champagne to a techno birthday song at the end . Kind of hilarious.

Dec 31, 2010
i4details in Los Angeles Area

My Husband Wants to Lose Weight. I Don't Want to Lose Flavor. Suggestions?

PORTION CONTROL. Isn't it better to have a small dish of something good rather than seconds of something bland horrible "diet" food or "substututed" nastyness.

Dec 31, 2010
i4details in Home Cooking

I've got a whole boneless pork loin. Now what should I do with it?

Cut in half. The rest is great in sandwiches. The small end is juicier and more flavourful.(my choice) The large end is dryer and not so flavourful..like turkey breast. I usually slit and stuff with garlic and rosemary. or crushed fennel red pepper and garlic. wrap it up for 4 hrs.Braise it in a dutch oven. Brown in olive oil, deglaze with some wine and an anchovy or two...get some crusty bread YUM.

Dec 31, 2010
i4details in Home Cooking

San Francisco Weekend Trip Report - long!

I agree a thousand percent. With all the FB's luscjous offerings, it was the porchetta I waited 30 minutes for. It;s a gorgeous sandwich but lacks any kind of soul. I grew up on roast pork sandwiches on crusty bread with sauteed bitter greens, so my tastebuds were revved up for some lust. It was way too lean, pork loin, dry with very little flavor period, It doesn;t even seem possible, given the ingredients, it could fall so flat.

New England Clam Chowder anyone?

You probably can't imagine chowder with SWEETENED condensed milk. Neither can I. That's syrupy and caramelized unlike unsweetemned evaporated milk which is not. A few years ago my friend from Mt Desert Island gave me a recipe for clam chowder. Her housekeeper had been cook for an old Maine family and this was their coveted recipe. I got halfway through it and was shocked to see it called for no cream, no half and half, but EVAPORATED milk! My philosophy is first to make a recipe how it is written. Period. Find the baseline, then if it;s worthy make your adjustments. I was actually pretty shocked and amazed. When I asked my friend it totally made sense. Mt Desert being and Island and warm for about 15 minutes a year fresh cream is not always available so local cooks rely on pantry items.. So don't be a hater. Keep an open mind. I still make that chowder excatly the way it was given to me and it rocks. Basically fresh clams, fatback or salt pork (not bacon) potatoes carrots bay leaf and EVAPORATED MILK .

Oct 03, 2010
i4details in Home Cooking

I need Filipino food!!

OMG The one near Queen of Angels? I remember every meal I had there as a kid and it must be closed at least 30 years by now. Pansit malaban, adobo baboy,inahow yup..Those little strips of charcoal BBQ pork and tomato red onion and broccoli kind of salad thing... I've tried dozens of others fillipino restaurants and have never found anything similar.

Mar 25, 2010
i4details in Los Angeles Area

Source for cheap cookie tins?

I buy mine from specialty bottle online.They have some great looking ones in all sizes from spice tins on up. You can do your own labels for the finishing touch.

Dec 15, 2009
i4details in Los Angeles Area

Where can i buy slider sized brioche buns in LA??

Thee's bakery in Farmers Market has great brioche hamburger buns. I have ordered a couple dozen of them in small tea sandwich sizes with a day or so notice.

Dec 15, 2009
i4details in Los Angeles Area

What is your favorite vintage kitchen item?

Nope they don't! I love my Griswold skillets too..and my big Le Crueset dutch oven. Here's two of my favorites.The B52 bomber and the Beast in the background.

Nov 14, 2009
i4details in Cookware

Best Ice Cream in los angeles????

Choctal. . Mashti Malones OMG Yes...Though I am feeling sentimental for an old fashioned fancy Peche Melba served in a glass dish on a doily with a macaroon . A SMALL scoop or two of super high fat goodness with a ripe peach and real raspberries. Does anyone remember Will Wrights?

May 05, 2008
i4details in Los Angeles Area

Smoked paprika

I use it in Paella, bbq rubs and jambalaya. It's seems more intense than regular paprika, it's got a smokey roasted flavor. Like the difference between a sauteed red bell and a roasted one, so I guess in place of reg paprika, wherever a little smokey taste would be welcome

Aug 08, 2007
i4details in Atlantic Canada

Supermercado La Gloria Oxnard

Oh Yeah. This place is fantastic. The butcher is great the cheeses the bakery. It's like stepping into another world. I have them do everything when I have a party, tri tips carne asada and all the side dishes right down to the mango nieves!

Nov 20, 2006
i4details in Los Angeles Area

Sushi in Oxnard?

The strip mall on Harbor and Channel Isaland Blvd. I think it;s called Hanami or something next to verizon. Very good

Nov 20, 2006
i4details in Los Angeles Area