pepperminta's Profile

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Kitchenaid knives

I have to agree....there was a thread below about santokus...but i got a 7" global santoku (which i absolutely love) and picked up a 7" kitchenaid santoku ($16.99 w/ a coupon) and you know, the global is definitely better, but the kitchenaid is not bad at all...considering the global was 6x the price. it did NOT feel flimsy to me, was comfortable, and was actually very sharp.

Jan 08, 2008
pepperminta in Cookware

kitchenaid stand mixer

have you seen that amazon has this in chrome on sale for $169.99?

http://www.amazon.com/KitchenAid-KSM1...

i bought mine a few years ago - with a coupon and rebate and another discount so it came out to $100 (same size) so i thought it was a steal.

but this is a pretty good price as well....for anyone has been waiting to buy one.

Jan 05, 2008
pepperminta in Cookware

Cuisinart Enameled Cast Iron

Has anyone ever used this line of enameled cast iron cookware?

It's "officially" called Cuisinart Chef's Classic Enameled Cast Iron.

I bought a 5 qt. cherry red round one for $50 and a 5.5 qt. cherry red oval one for $60 at marshalls. they look so nice, feel good, and the price was just too good to pass up.

They look really similar to le creuset....and i have never owned a le creuset so i can't make the comparison - but so far, i am SO happy w/ my purchase - and they have a lifetime warranty.

Just curious if any of you have tried it. I was looking to get an oval dutch oven at the le creuset outlet - but it was still pricey.

Jan 05, 2008
pepperminta in Cookware

Panini maker indecision

I have the cuisinart griddler and LOVE it. I love it how the plates are removable (and easy to clean) and how there are plates for making pancakces etc...

It heats up pretty quickly and makes delicious panini. I've seen it at costco for around $89 - and amazon - usually around $120. not sure of the price now - but i'd recommend it.

Jan 02, 2008
pepperminta in Cookware

Santoku: Global vs. MAC

I finally took the plunge and actually bought 2 knives: one is the global santoku (hollow ground) 7"- and the other, i got the 7" kitchenaid santoku b/c i had a linens n' things coupon so it came out to $16.99...couldn't pass that up.

Both work beautifully....the global is just beautiful to hold and slices and chops like a dream. it is so incredibly sharp...i have to agree w/ the comment above - you must respect this knife - it is SO sharp. I even have to say that the kitchenaid is actually a very sharp knife and feels good to hold...much better than i expected.

Jan 01, 2008
pepperminta in Cookware

Favorite cheesecake recipes

You know....I recently tried making Giada's Honey Ricotta Cheesecake, and I have to say, it is so delicious. I love the amaretto-flavored crust (from the biscotti) and the way that the ricotta cheese makes it so fluffy and light....I don't think it's a substitute for "classic" cheesecake, but it is delicious and so easy to make.

HONEY RICOTTA CHEESECAKE (courtesy of Giada De Laurentiis)
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs

Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

Personal Note: I would say refrigerate longer than 8 hrs before serving. Wait 24-48 hrs before serving...it tastest better 1-2 days later.

Dec 28, 2007
pepperminta in Home Cooking

Santoku: Global vs. MAC

hmm....that doesn't sound good! i read that they have a lifetime warranty. can you get it replaced?

Dec 28, 2007
pepperminta in Cookware

Santoku: Global vs. MAC

Hi there -
Do you have the Mac professional knife or the superior?
http://www.chefknivestogo.com/macprmisa61.html#
or
http://www.chefknivestogo.com/macsu65...

Dec 28, 2007
pepperminta in Cookware

Stand Mixer - Cuisinart or Kitchenaid?

exactly. i have a kitchenaid mixer and a cuisinart food processor. love both of them. wouldn't change them at all!

Dec 28, 2007
pepperminta in Cookware

Santoku: Global vs. MAC

Thanks for your comments - very helpful. Wow that knife is gorgeous. I think I will have to go try them all out and see what feels the best. I have heard the same thing about global knives - that they can feel slippery b/c of the handle.

Dec 28, 2007
pepperminta in Cookware

Santoku: Global vs. MAC

Sorry if this is a redundant topic...but I am looking to upgrade my knives and want to purchase a 6 to 7 inch santoku knife.

Based on my research and recommendations, I've narrowed it down to two knives:

Global 7-inch hollow ground Santoku (around $90)
and
MAC Professional Mighty Santoku 6.5 inch (around $80-$90)

I know there are a lot of brands out there, but these seem to be the best, highest quality and most versatile.

Anyone prefer one over the other? Or anyone think that these brands are just so-so and that there are better 7-inch (similar) knives? I'd like to keep it under $100.

Dec 27, 2007
pepperminta in Cookware

Guacamole

really? i can't imagine making guacamole withOUT lime...and i don't know about mayo, but please, no mayo in my guacamole!

Feb 05, 2007
pepperminta in Recipes

Guacamole

I think the recipe sounds delicious! I would follow it exactly, except I prefer red onions in my guacamole over scallions and I'd also add some minced garlic and ground cumin.

Feb 02, 2007
pepperminta in Recipes

"Top Chef" Upset: Sam and Elia Pack Their Knives

You guys are being too hard on Elia. I think she folded in the final episode and spoke when she shouldn't have...it didn't make her look good, nor did it increase her chances of staying. But you guys are too critical! You guys are keeping tally of her rights and wrongs....and it's kind of weird. You're upset that Elia said that Marcel cheated...but you fail to mention that Marcel tried to get full credit on that one episode - saying he didn't need any help etc...I am not putting Marcel down nor am I defending him, but let's be fair here people.

And let's try to be a little nicer....you're sitting here crticizing people at the comfort of your desk - but what would you do in the heat of the moment in the competition?

Be nice, people!

Jan 26, 2007
pepperminta in Features

Apple Turnovers

baking illustrated has a an excellent (and quicker) version -- in their recipe, the apple filling is not cooked (which saves a lot of time...no cooking/cooling)...it's basically grated granny smith apples, lemon juice, sugar and a dash of salt. you mix this up, strain out the juice as much as possible, spoon it into pre-packaged squares of puff pastry...and after you crimp the edges, you sprinkle it w/ a mixture of cinnamon and sugar. they are so delicious!

Jan 08, 2007
pepperminta in Recipes

Rice Krispies Treats Birthday Cake

this reminds me of a cake that collette peters has in her cake books. it is a gorgeous picture and it looks like it would be a big hit at a bday party.

Jan 08, 2007
pepperminta in Recipes

Key Lime Pie

unless i'm reading this wrong, this is simply too much filling for one pie...even an 9 inch crust. 8 egg yolks in a single pie? i think this is doubled.

i usually make this w/ 4 egg yolks, 1 can condensed milk...the amount of zest and key lime juice is ok...maybe 1/2 - 2/3 cup key lime juice is better.

but if you make this recipe as listed, have 2 pie crusts on hand.

btw: key limes are seasonal --at least in los angeles! the only market i've found them at is a random Jons (not VONS..Jons) in the san fernando valley. they are very inexpensive there. otherwise, my usual markets/farmer's markets do NOT carry them.

they do have a different flavor than persian limes (if you are sensitive to that taste) so if you can find them, it's worth the trouble....just be wary of their size - it takes a while to squeeze all the juice from those tiny limes.

Jan 08, 2007
pepperminta in Recipes

The Mellow Yellow Cure

I've heard about the positive benefits of turmeric...Turmeric is commonly used in many, many iranian stews (beef or lamb) and to chicken as well for color.

Jan 08, 2007
pepperminta in Features

Roasted Rack of Lamb

I tried this w/ garlic and it is excellent. it just "looks" elegant and tastes wonderful.

Jan 08, 2007
pepperminta in Recipes

recipes calling for "instant coffee" or "instant coffee powder"

i agree - medaglia d'ora is a great brand..i've found it at gelson's before...but not at ralphs/pavilions.

Jan 07, 2007
pepperminta in Home Cooking

help me find a kebab place...that is not carousel!

Shahrzad is delicious -- they have delicious kabobs.

Jan 07, 2007
pepperminta in Los Angeles Area

help me find a kebab place...that is not carousel!

I agree - Javan is a safe bet. Also, try shamshiri, shahrzad and a new one: "baran"...it's pretty good.

Jan 07, 2007
pepperminta in Los Angeles Area

Buy These Now

i think the stand mixer IS an essential if you do a lot of baking (which i do)...but i think a food processor should be listed there. i use my food processor a lot.

Jan 07, 2007
pepperminta in Features

What to Do with Plain Yogurt

i agree on the marinade. yogurt is a great marinade for lamb and beef for grilled kabobs....if you marinade beef in turmeric, saffron, salt/pepper, onions, garlic, lime juice AND yogurt - it is so delicious.

Jan 07, 2007
pepperminta in Features

Persian-Style Rice with Saffron and Lentils

also...cinnamon layered in w/ the rice/lentils and on the lamb is a great addition. forgot to mention that.

Jan 07, 2007
pepperminta in Recipes

Persian-Style Rice with Saffron and Lentils

I like to layer the rice w/ lentils, onions, dried orange peel (w/ bitterness removed - found at persian markets) raisins and dates...

you can make it as written above and it is absolutely delicious....or layered w/ the sweet raisins/dates to kind of dress it up.

i usually top if off w/ some lamb shank that has been baked in the oven for several hours w/ turmeric, salt, pepper, saffron water, onion and garlic.

Jan 07, 2007
pepperminta in Recipes