Recent content by romanticf16

I use a Scanpan CTX skillet with my Induction Cooktop- it browns, is ceramic coated and can be used with metal utinsils. Cast iron is great but too heavy for my wife. Lodge and de buyer make steel pans that are non stick when seasoned and are lighter than CI- they just don't retain heat as well.

I have a hunch more La Caja China Boxes are in use behind fine dining establishments than conventional open pits. Less maintenance. With a "remote" thermometer you can even monitor the meat without lifting the lid. I just saw a glimpse of one in a New Orleans episode from Anthony Bourdain on the...

Famous Dave's We live near Detroit, MI. If we were having a large party, and I didn't want to do the Q myself, I'd rather order from Neeley's Interstate in Memphis. There prices are so much lower than those in Mi; the Q is pit cooked; and comes shipped frozen, ready to reheat, complete with...

Any other recomendations for WIDE clogs in a size 13 US? Thanks in advance, Paul.

There is a big difference between Commercial and "Commercial Type" Stoves for home use.Pay attention to the fire and vent requirements. A Commercial stove may even require a fire supression system in the vent system, depending on the local code. No Commercial stove can be located within a foot...

I have a copy of Jeans book too! I love it. I always look in used bookstores for the spiral bound cookbooks. My latest find was a 1983 Arizona Cookbook, divided into Native American, Mexican and Western Recipes- with a history of each type of food and its preperation. For Christmas my wife gave...

Besides the recipes they are a wonderful insight into the culture of the geographic area covered in each volume. Have fun.

I've watched many line cooks at resorts-no non stick pans. Low to medium heat, melted btter or butter /olive oil mix in a small ladle into pan swirl, beaten eggs into pan, swirl, let firm up, add toppings, fold plate and garnish.

I'm back with a bit more of advice. Another worthwhile forum site:Foodservice/Chef Job Board, Culinary School/Institute Directory, Recipes + More There are specific forums for baking, cooking, asking questions and for professional chefs too-respect the pro parts and have fun in the open forums...

Donate your old stick blender to a soup kitchen or the Salvation Army. Paul

Avoid buying "sets" of knives, pots, etc- you'll do better just buying the specific item you really need. Do consider lodge Cast Iron for a fry pan choice. Most major manufacturers do have outlet stores, and also have at least one item at reduced price per season. Manufacturers of pots and pans...

A diamond stone is never the last step in sharpening- after it is used you dress the object being sharpened with a leather strop with sharpening compound or jewler's rouge to give a final polish to the sharpened surface. Paul

Hi Corey-I received mine too. In answer to those who posted wondering if the whisk would run too fast-there is a gear reduction built into the attachment to slow it to proper speed, plus you have the variable speed settings on the KA Stick Blender head. A well designed product. Paul

My heritage is Ukranian. My mother used to spread undiluted Campbells Tomato Soup between layers of Cabbage rolls-OR Campbells Cream of Mushroom Soup. The Cabbage rolls had a rice/onion/ground beef filling. I also remember we'd core the cabbage head, blanch it in boiling water, then thinly pare...

Michael's description matches my memory of the finish of a memorable breakfast my wife and I had at Brennans prior to Katrina. Do have the ice cream very cold or it'll melt too fast when the bannas and sauce meet it. The alcohol has to fire when it hits the pan, before it gets diluted by pan...