s

stephenzr's Profile

Title Last Reply

Mayonnaise with an Immersion Blender

Doing it the old fashioned way is also 1) good exercise and 2) creates a healthy respect for chefs before readily available electricity.

Jan 21, 2011
stephenzr in Home Cooking

Mashed Potatoes with Immersion Blender

You're right, this does sound like a cruel thing to do to potatoes. I'm probably just immersion happy since receiving one for Christmas.

Jan 21, 2011
stephenzr in Home Cooking

Mashed Potatoes with Immersion Blender

I hadn't considered using a pastry blender. Besides it being pretty darn hot I could see that being rather effective. I don't mind lumps but my wife likes smooth.

Jan 21, 2011
stephenzr in Home Cooking

Mashed Potatoes with Immersion Blender

Anyone have thoughts on how to make good mashed potatoes with an immersion blender. I see the potatoes gutting too gummy - and, yes, I'm sometimes too lazy to bring out the stand mixer.

Jan 21, 2011
stephenzr in Home Cooking

Make Your Own Potato Tots

This is a topic over at Saveur as well. Intersting meme. And, yes, deep frying works even better, though I can't fault the authors version as well. Less oil the better.

Jan 18, 2011
stephenzr in Features

Whole Foods Makes Us Lazy Cooks

To be fair, I posted about this on Facebook and heard back that mom's with two children under the age of two should be exempt. That is the only exception. Or, not having knives.
From my experience, people who don't like to cut vegetables don't own a chefs knife. I wouldn't cut vegetables with a rinky-dink little, wobbly utility knife either.

Jan 12, 2011
stephenzr in Features

Knife Sharpening - Avoid Sur La Table

I'm sorry even more folks had damaged goods. I have since purchased a DMT sharpening "stone". I keep things honed well with this little guy and go much longer without finding a professional. I have put some scratches on my Shun 7inch, but will live, since I can't be too indignant with myself.

Jan 12, 2011
stephenzr in Chicago Area

Knife Sharpening - Avoid Sur La Table

I took a pair of Wustoff Culinar knives in and they came back nice and sharp. However, I don't have much to compare it to. I just know they are sharp as all get out.

Apr 03, 2007
stephenzr in Chicago Area

Knife Sharpening - Avoid Sur La Table

Yeah, I received that email this morning also. That is what prompted me to write this post. I'd been meaning to for a while, but this was good impetus.

Apr 02, 2007
stephenzr in Chicago Area

Knife Sharpening - Avoid Sur La Table

If you want your knifes to actually be sharp, avoid Sur La Tables knife "sharpening". First off, it's over priced. They charge by the inch. Secondly, and most importantly, they don't get them sharp. What is the point if they aren't going to sharpen them. Sure, you'll leave with fancy little bag and your knifes in branded cardboard sheaths, but they won't be any better then when you brought them in.
I wasted my money on this service earlier this year but they wouldn't give me a refund over the phone and living in Lincoln Square I hadn't had the occasion to stop back by the Lincoln Park store for a refund. Thanks guys.
The good part of this is that I too the advice and drove down to Northwest Cutlery on Lake street. It's in warehouse section underneath the green/pink line tracks. They know what they're doing! They use large spinning stone sharpeners and it's 3.50 per knife, no matter the length. My knifes have never been so sharp and I'm loving cooking those pesky green onions again.

Apr 02, 2007
stephenzr in Chicago Area