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Cuisinart DLC-7 super pro

I've just broken that vulnerable tab which kaleokahu mentions--after 30 years of hard use! So while that tab may be a weak link, it sure lasted a long time. If it's the weakest link, this machine is bomb-proof. I wonder if Cuisinart decided that the litigious U.S. market required multiple safeguards against injury, and came up with this design?

The workbowl cover and large feed chute for This Old Cuisinart are indeed arcane and complicated to use, until you've used them a couple dozen times. Then it's easy. I do use my fist a lot to bap the bowl off the base or the lid off the bowl. One of these baps finally totaled the plastic tab, perhaps. (The Subject Was Cabbage.) Everything fits so tightly together, with such precision, that actual food bits and juice can require bit of english to get everything engaged. But Itellyou, I have a chef's knife and a mandoline (which I now use in my travel trailer) and when it comes to parties, fine slaws, juliennes and the like, nothing beats my Cuisinart for toughness and speed. It's a beast.

So, I'm ordering a replacement workbowl cover on Amazon Prime, and I notice this flat lid of which people speak that I never knew about. Want!! Can I buy a grey one? The only amber one I can find is on Kitchenworksinc.com for 40 bucks with shipping. Too much. I have a DCL-7 super pro. Can anyone tell me what flat workbowl cover I can buy that will fit?

Oct 14, 2014
daisymiller in Cookware

Vic Firth Peppermill (Early Review)

All the Vic Firths have the same mechanism. But IM limited E, they perform differently. I have the lighthouse and a MB 7". The latter is much easier to twist and produces more ground pepper per turn. I love the lighthouse shape. But I'd trade it for a light-colored MB salt mill.

I'm sorry VF sold the kitchen tool business. I hope the grinders continue to perform well.

Apr 14, 2013
daisymiller in Cookware

Lebanese Olive Oil in Queens

Thanks, MarcInSunnysideGardens.

I was introduced to this oil by the proprietor of Souk al Shater. He had more at a good price so I bought a case. I miss his old grocery on 43rd Ave. I note in another thread that this is his new location. The old one has become something like 43 Grill.

The old place had great olives, for cheap. Now on Queens Blvd, he and his family seem focused on prepared foods. We had chicken shawarma and other offerings for dinner, and bought a bunch of desserts. I'm so glad he's still around, I thought he was gone. I miss the old store, tho! Thanks for the tip.

Dec 29, 2012
daisymiller in Outer Boroughs

Lebanese Olive Oil in Queens

I need this, in large bottles. Shaheen extra virgin olive oil, or the like, imported from Lebanon. Does anyone know the best place to purchase? The penultimate place I bought this was off skillman ave in Sunnyside. They closed. Then at Trade Fair in Astoria. I'd like to buy in quantity, like a case or two. Any ideas? Thanks in advance.

Dec 09, 2012
daisymiller in Outer Boroughs

Manducatis Rustica: a serious calzone

I've been there about a half-dozen times, now. The pizza is awesome, as are most things on the menu. And the deserts and gelato. I will have to try a calzone. I usually don't go for them, but…artichoke? I am so there.

I'm not a big fan of the original Manducatis. I've had very good food there, but agree that it's uneven. My main objection is the atmo, which can be unfriendly, even to an long-time resident.

Jun 04, 2009
daisymiller in Outer Boroughs

Honeybell oranges

I'm from CA, but live on the East Coast, now.

Honeybells are miraculous. I send them to my mom in CA, to an area one doesn't usually send citrus or other produce gifts. But Honeybells are really special.

Dec 03, 2008
daisymiller in General Topics

Spain Restaurant on 13th

113 West. I'm glad it's still around.

I'm due for a trip back to Spain. It's a nice dive. The last time I was there, Ray Davies was at the next table. That's just about as close a brush with greatness that Spain can withstand, I think.

I like the very cheap paella. I don't care for the free tapas or the sangria, but the paella and the dining room are right up my alley. While I enjoy great food, I'll put up with merely good and cheap, especially if it comes with an atmosphere that reaches for old-world grandeur while achieving only seedy comfort. The lighting is spooky and unflattering yet I can't resist it. The back (main) dining room is chilly in winter, I expect because the big glass skylight is so poorly sealed. Yet there are banquettes all around and it's strangly comfortable.

While I doomed to return for the atmosphere and the paella, this is definitely a kitchen I would not like to see up close, I just know it. I stumbled across the place years ago, knew nothing about it, was whelmed just enough that it's become one of those New York places that I will sorely miss when it slips into history.

Feb 23, 2007
daisymiller in Manhattan

Bread boxes?

I think the bread keeps better with the vents. It needs to be kept exposed to air that does not move (dries out) the bread.

No issues with odor. I sweep out the crumbs periodically.

Feb 23, 2007
daisymiller in Cookware

Lodge cast-iron dutch oven for bread?

PS: Is there a thread dedicated to people obsessed with the NYT NNB project? Because I'm willing to take the first step and admit I have a problem.

Feb 23, 2007
daisymiller in Cookware

Lodge cast-iron dutch oven for bread?

I double the recipe with whole grains, and make a large and a small loaf, and the Lodge 2-Qt works fine. Though, for less than I paid, I could have gotten this:
http://www.amazon.com/Cajun-Cookware-...

Incidentally, on Rose's blog I believe someone mentioned placing the pots on the pizza stone in the oven? I totally scorched my bread by doing this, it's the only time I've ever had a problem with burning it. It had to be chipped out of an enamel-coated AND the Lodge. (Though the top 2/3s of the loaves were snarfed up, regardless.

)

Anyway, I'll never do THAT again.

Feb 23, 2007
daisymiller in Cookware

What is your most useful/best beloved non-mechanical device in your kitchen?

My 14" cast iron skillet will be pried from my lukewarm, dead fingers (gotta love the heat retention). I use it for grilling and roasting everything, including whole chickens. It can take two.

>My oven push-pull.

I want one.

Feb 22, 2007
daisymiller in Cookware

Disappointing Cuisinart Toaster - Need to Replace

I seem to be the Toaster Provider in the family.

Feb 22, 2007
daisymiller in Cookware

Disappointing Cuisinart Toaster - Need to Replace

I just have to start a controversy by saying that my sister has a Dualit at her house and I dislike using that thing. I bought it for her. She wanted it. She's happy. But I think it's a POS of a toaster. Just sayin.

Feb 22, 2007
daisymiller in Cookware

Disappointing Cuisinart Toaster - Need to Replace

The Krups that CR rated highly for my mom. The top is shaped so that it serves as a warming tray. She loves it. I like how it looks. I got her the 2-slice but they also make a 4-slice:

http://www.amazon.com/Krups-FEM2B-2-S...

Feb 22, 2007
daisymiller in Cookware

Pots & Pans - best bang for the buck

I'm in the camp who buys a piece at a time. There isn't one line that offers all the pieces I want, offering the weight and finish I need for the job(s).

Feb 22, 2007
daisymiller in Cookware

Bread boxes?

I bake bread or buy very fresh bread, and a breadbox helps keep it at the right humidity, keeping it edible longer. Not to mention the pest issues. I keep the breadstuffs unwrapped or in a paper bag in the breadbox. I like the kind with some ventilation.

Feb 22, 2007
daisymiller in Cookware

Water Kettle

Good suggestion, Sally. You mean this one?
http://www.amazon.com/Revere-2-Quart-...

That is a good kettle which does indeed preclude steam burns, but mine wore out, I believe in the handle area...heat damage after years of use. But it's a great kettle and fits the budget requirements. If you fill it from a Brita pitcher it might be a bit awkward, but from the tap it's a cinch. And it's relatively lightweight. And the whistle always works!

Feb 22, 2007
daisymiller in Cookware

Water Kettle

I have two kitchens, so two tea kettles: the Oxo Uplift and the Simplex tea kettle with the quick-boil coil for gas range. They both boil water, but the Simplex is the best tea kettle I ever had, and will probably be the last. The Oxo is only $40 or so, but the lift-lid doesn't seat tightly on the spout if you don't take care with it. When it boils, you may not hear the whistle. While it's not as reliable, I must acknowledge that the Oxo's whistle has a much lovelier, mellow, chord whistle.

My friends who use electric kettles swear by them. I don't like the feel of them as well, but if I drank several pots of tea a day I might want one.

Feb 21, 2007
daisymiller in Cookware

Is It OK to Use the Handicapped Restroom?

I always pick the handicapped stall, if it's available. It's comfier. So far, no one's been put out.

Feb 21, 2007
daisymiller in Features

A Meal in Pitch Blackness

It's too cold to breathe in Montreal.

NTTAWWT...

Feb 21, 2007
daisymiller in Features

Astounding Macrobiotic (Not a Typo!)

If you're on your way to Quebec City I hope you stop by the Ice Hotel off the main artery there. It's in the Parc Ecologique or -- I can't remember exactly what it's called but that's the gist. It would be fun to read your reaction. We stayed a night at the inn there and enjoyed the x-country trails. The restaurant was good, if not Meals to Remember. But the Ice Hotel itself is a must-see.

Feb 21, 2007
daisymiller in Features