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sharhamm's Profile

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Help with a la cart cookware set

Having been cooking for amost 50 years I Iinvested in LeCreuset only 7 years ago. Wish I had done it much earlier as they are wonderful. How about a Leceuset Saucier...it would be your cast iron fry pan, your saucier, and a everyday saucepan. They clean easily and will last forever. It will make a great heirloom for your kids. Ater you get one you'll want more. A great investment.

Jul 16, 2014
sharhamm in Cookware

Ginger Chicken Jook (Rice Porridge)

Made changes by sauteeing garlic, ginger, and addng shitakes. This is certainly a comfort food and so delicious and easto make!

Jul 14, 2014
sharhamm in Recipes

Snow peas or snap peas?

Looks like snow peas.

Jul 05, 2014
sharhamm in General Topics

Trader Joe's trip planner!

The Trader Joe's in So. Burlingtn just opened a few weeks ago. I believe it's the only one in vermont. My favorite place!

Jul 04, 2014
sharhamm in Chains

Albany Whole Foods?

Where will it be located?

Jun 03, 2014
sharhamm in New York State (exc. NYC)

What dairy product did I make?

Creme fraiche?

Apr 29, 2014
sharhamm in Home Cooking

Red's Eats, wiscasset, me

Their facebook page says "permenantly closed".
Say it isn't so!

Apr 10, 2014
sharhamm in Northern New England

Do any of you guys ever bring your own Chopsticks into Chinese Restaurants/Buffets?

Yes we bring ours. Mainly because ours have the ribbed bottoms. Most restaurants have the smooth plastic sticks and its very difficult to eat noodles with.

Jan 02, 2014
sharhamm in Not About Food

Big Green Egg Beginner Query

I use a firestarter to light my egg. I leave the top up until the flames go out. Then close the top and leave the top and bottom vents wide open. Keep and eye on your temp. guage and when it gets to about 50 degress below the temp. you want to end up with, close down your vents and just leave them open about 1/4 inch, then open or close as necessary . I usually end up with my vents open about a about the width of a dime, which is good for a low slow cook on my particular egg. Each egg is different and you'll have to just practice to see how yours maintains temps and how much to leave your vents open.. Remember, the egg takes awhile to cool down so keep an eye on your temps. It will take a good 15 to 20 min. after an adjustment to your vents to notice the changes. Make sure you you don't put any food on for a good 20-30 until the bad smoke disspates. I know this sound complicated but it will all come together soon and then you will be a pro. Your going to love your egg. Go over the greeneggers.com which is a BGE forum and there is a wealth of information there.

Oct 20, 2013
sharhamm in BBQ, Smoking, & Grilling

Double Concentrate Tomato Paste/ Paste in a Tube

I've always see it on the top shelf, where they sell the tomatoes and italian foods section in many grocery store. The boxes are only about 2 inches or less wide and the packing just doesn't draw attention to it. Usually where they sell the tubed anchovy sauce. If it's good enough for Mario Batali, he uses it on "The Chew" for many of his recipes, it's good enough for me.

Sep 24, 2013
sharhamm in Home Cooking
1

Big Green Egg accessories

You'll need an ash remover. Pizza stone is a must. You need a barrier between the plate setter so the bottom of you pizza doesn't scorch. Get a 3/4" stone so it doesn't crack. I use my grid lifter often. Got one from third eye you can hang it and keep your grid off the floor. Eggware cap is a nice, but not a must have. A good pair of long BBQ gloves, and most of all get yourself racks that give you two of three cooking shelves. Greeneggers.com has a wealth of information and can lead you to the sites that sell accessories for the egg. A thermopen is a must.

Sep 19, 2013
sharhamm in BBQ, Smoking, & Grilling
1

POLL - Do you allow pets on your kitchen counters, are you male or female

No...female

Aug 07, 2013
sharhamm in Not About Food

Leftover Wonton Wrappers

This recipe looked good. I might drizzle some honey over the top.
http://simplerecipes.me/banana-spring...

Jul 17, 2013
sharhamm in Home Cooking

best seafood lunch in boston

looking for the best place along the waterfront for a seafood lunch

Jun 28, 2013
sharhamm in Greater Boston Area

Possibly obvious curry paste packaging question

That's what I do.

May 26, 2013
sharhamm in General Topics

Why Doesn't Kewpie Separate When Cooked?!

Does it have xanthum or guar gum listed as an ingredient?

May 22, 2013
sharhamm in Home Cooking

Epicurious Recipe Box

If yOu scroll all the way down to the bottom there is a blue or green line and that is where the help button is.
Sorting and filtering recipes in your Recipe Box:
The default view for recipes in your Recipe Box is a list sorted by the date you added each recipe (from most recent to least recent), but there are many other ways to view your main recipe list:
Use the drop-down menu in the top sorting bar to sort the list of recipes by name, by date added, or by fork rating.
Use the Food/Drink toggle in the top left to view only food or only drink recipes.
Use the filter menu in the left margin to filter your main list of recipes by main ingredient, cuisine, meal and course, dietary concern, type, occasion, preparation method, and more. Click any item in the menu to select a filter category, then select any combination of filters from the options that appear. To deselect a filter, click the x in the circle next to the filter name.

Read More http://www.epicurious.com/services/he...

Apr 14, 2013
sharhamm in Food Media & News

Homemade pasta sheets

Barilla No Boil Lasagna noodles are the closest to homemade that I have tasted. Just put in a little extra sauce as they absorb more sauce than boiled noodles.

Apr 02, 2013
sharhamm in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials

Made the General Tso's Chicken, pg.122 the American version.
Looked beautiful and very easy to make. I thought it had too much vinegar in it. Also, there was no sweetness. Perhaps I am just used to the Americanized General Tso. Would be interested to hear from other who have tried this recipe.

Mar 02, 2013
sharhamm in Home Cooking

TUSCAN BREAD GRILL

I'll really amazed how the bread tastes so much better for my crostinis. A nice slight char flavor, crispy outside but still a nice soft interior. I cooked them on the back burner right under the vent hood. I usually have problems with my "very sensitive" smoke alarms but the cooking is so quick I had no problem. Best new gadget I've bought lately!

Feb 18, 2013
sharhamm in Cookware

Cookbook of the Month 2013: The Voting Thread

EVERY GRAIN OF RICE

Feb 17, 2013
sharhamm in Home Cooking

TUSCAN BREAD GRILL

toastercentral.com has them back in stock. Mine just arrived yesterday.

Feb 14, 2013
sharhamm in Cookware

Help-Can Make-Ahead Potato Casserole be cooked twice? (Thanksgiving Help!)

Perhaps you could put the recipe together through Step 3, take out a small amount and put it into a small baking container, then continue on through step 5 and bake it on Thanksgiving Day.
Now bake your small serving container and see what it tastes like!

Nov 20, 2012
sharhamm in Home Cooking

People who eat the food for sale in supermarkets - would you say something?

I see nothing wrong with trying one grape to see if it is sweet or not. I've gotten too many sour bags in the past. This one grape evens out all the water they have sprayed on the fruit and the bag weight. . I would never taste anything unless I intended to buy it if it was good tasting.

Nov 19, 2012
sharhamm in Not About Food

New PBS series: The Mind of a Chef

It was interesting, but when I watdh cooking show I want to be able to get the recipe. Japan is too far to travel when you are limited.

Nov 10, 2012
sharhamm in Food Media & News

Simple question, haven't found answer to....

Go to the very top of this page and next to your user name click on view profile.

Nov 03, 2012
sharhamm in Site Talk

Question on a requested Thanksgiving dish

Watergate Salad is what you are looking for.

Oct 31, 2012
sharhamm in Home Cooking

Wok Burner Advice

I have one of those from the wok shop. Scares the hell out of me. It sounds like a jet plane, but really does the job. I do not like the attachment to the propane, it just one of those "thingees", a clamp, that you tighten down with a screw. I have a wooden deck and feel unsafe so I haven't used it at all this year.
Have you heard about using a chimney starter as a cooking appliance for your wok? Fill with hardwood charcoal and when it is lit place you wok on top and cook away. It supposedly get very hot and does a great job. I have a BGE that really gets hot and does a great job with the wok.

Oct 12, 2012
sharhamm in Cookware

Panadero? (Burlington, VT)

Haven't been there but you can check out this site for some reviews:
http://www.7nvt.com/7n/listing.htm?sh...

Oct 04, 2012
sharhamm in Northern New England

Large vs. Extra Large Big Green Egg

You'll love your egg! Great for slow cooking, baking, fantastic pizza, smoking, and great steaks and burgers. If you are into cooking with a wok, it gets the wok superhot, just like in the chinese restaurants, and you get that special taste from high cooking
I had a large and sold it as I use the medium and mini more often as there is usually the two of us. The large can cook large amounts and there are accessories that you can buy to triple your cooking space. The extra large is big and the lid is very heavy. Being a woman it is hard for me to lift. If you entertain often you may want to think about getting the XL. There is an accessory you can buy for that so you can only use a small amt. of hardwood charcoal which is nice when there are just a few.
Hardwood charcoal can be saved by closing down your vents and putting on your ceramic cap. When you are real to cook again just jiggle the ash and relight your leftover charcoal. Remember....absolutely no chemical charcoal should be used or any light fluid as it will make your Egg retain that taste for all your future cooks.
It's also nice to be able to cook on even the coldest days. Lowest for me was -21 and it held the heat perfectly.
There definately is a learning curve but with practice it doesn't take long to achieve.
Oh yes, my Weber gas grill sat on the deck for 3 years, and I finally gave it to one of the kids.

Sep 19, 2012
sharhamm in Cookware