Ah yeah I've tried that recipe. My pancakes were pretty dense Im too cautious with oil.
The one I made is a similar style but not precisely the same: http://thewoksoflife.com/2015/03/shou-zhua-bing-chinese-pancakes/
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
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The one I made is a similar style but not precisely the same: http://thewoksoflife.com/2015/03/shou-zhua-bing-chinese-pancakes/
Eye for an Eye
Member
What kind of cookware are you looking for? There's Lodge for cast iron and All-Clad for stainless steel. I do have an Epicurious 10qt stock pot that I also love. T-Fal is still supposedly the best in non-stick skillets. I'd love some Vikingware for aluminum baking dishes, but right now I have older hand-me downs that are too good to give up on.
Customer service is a hit or miss sometimes. Sometimes you just gotta hang up and try again in a day or so after you've cooled down. You're unlikely to end up with the same person, and you might get better results.
That explains it! Too bad about overcooking
Depends on what specifically and how much you're willing to spend. Pots? Mid range would be like a tramontina, sometimes Costco white labels those, pricier would be something likd calphalon or all clad. Knives? You can go completely nuts, mid range might be victorinox or cuisinart, high end could be shun, henkels, wustoff, etc. There's a NeoGAF kitchen knife thread around here somewhere, it's a good read.
Brands alone don't always tell the whole story, even good brands have not so good stuff. What are you looking for specifically? There's basics you need for each implement, such as full thickness walls on certain pots (rather than the separate bottom piece) and metal types and constructions on knives.
My father took me and Lilith to a wine tasting and I had not eaten..god damn lol.
http://www.gies-dueppel.de
But I got five bottles of great wine paid by him, so I'm good. Tonight we'll eat at a restaurant where Martin Gehrlein is chef. Can't wait, I've seen him on TV but it's my first time eating at his restaurant
https://www.tripadvisor.de/Restaura...s_Hardtwald-Neupotz_Rhineland_Palatinate.html
http://www.gies-dueppel.de
But I got five bottles of great wine paid by him, so I'm good. Tonight we'll eat at a restaurant where Martin Gehrlein is chef. Can't wait, I've seen him on TV but it's my first time eating at his restaurant
https://www.tripadvisor.de/Restaura...s_Hardtwald-Neupotz_Rhineland_Palatinate.html
Funky Papa
FUNK-Y-PPA-4
So I used those sweet Black Friday deals to get myself one of those AmazonBasics knife sets to replace my current, crappy kitchen knives, which are not only dull, but super busted to the point of messing my meats. Should arrive today. I'm also totally not using that block; I like to keep my knives in proper drawers.
I mean, I can't go wrong for €38, can I?
On that account, I'm looking to make some extra purchases for Christmas. I was hoping to get a vacuum sealer for my sister, plus a cast iron pot for me. Is anybody familiar with the Foodsaver V2860-I?
I'm also interested in Garhe's compact vacuum sealer, which is much simpler and considerably cheaper.
As for the cast iron pot, does anybody have any experience with Arc's Quid line? They are some kind of LeCreuset lookalikes, but with one major difference: whereas a proper ~6L LeCreuset goes for over €200, Quid's cost €50, so it's more or less comparable to Ikea's Senior line (but with better looks.)
Cheers.
I mean, I can't go wrong for €38, can I?
On that account, I'm looking to make some extra purchases for Christmas. I was hoping to get a vacuum sealer for my sister, plus a cast iron pot for me. Is anybody familiar with the Foodsaver V2860-I?
I'm also interested in Garhe's compact vacuum sealer, which is much simpler and considerably cheaper.
As for the cast iron pot, does anybody have any experience with Arc's Quid line? They are some kind of LeCreuset lookalikes, but with one major difference: whereas a proper ~6L LeCreuset goes for over €200, Quid's cost €50, so it's more or less comparable to Ikea's Senior line (but with better looks.)
Cheers.
I got this 12-piece set of Cuisinart tri-clad stainless steel cookware about a year and a half ago and have really liked it. It's like a cheaper version of All Clad, which was WAYYY out of my budget. Full triple cladding up the sides of the cookware and not just on the bottom like the cheaper stuff. I paid about $80 more than the current list price and thought it was a good value.
Not this specific model, but I got the V2244 a couple months ago and it has been great. I assume the fancier one you're looking at would be even better.
As for the cast iron, we apparently don't have that Quid brand in the states.
Funky Papa
FUNK-Y-PPA-4
Amazon's knives arrived. They are indeed basic. Steel polish is kinda meh and the handles are a bit scratched/uneven, but it's not like you can expect Wusthof quality at that price. They do come sharp, though, so there's that. I'm not very impressed by their looks, but knives are utilitarian things and I store mine in a drawer anyway.
Re: Steel Cookware.
Just buy something that is both cheap and feels good in your hands. All my pots are fairly run of the mill and I love them. I honestly don't see the point buying expensive pots for daily usage. Just make sure that the handles are nicely welded so they'll last.
Frying pans are a whole different history, though. Buy quality ones, specially if you use induction.
Re: Steel Cookware.
Just buy something that is both cheap and feels good in your hands. All my pots are fairly run of the mill and I love them. I honestly don't see the point buying expensive pots for daily usage. Just make sure that the handles are nicely welded so they'll last.
Frying pans are a whole different history, though. Buy quality ones, specially if you use induction.
cartoon_soldier
Member
Suggestions for quality frying pans?
peteykirch
Member
Wait for the All Clad VIP sale....only downside is that it just happened a few weeks ago.
All-clad also sells 'irregulars' that don't look perfect but cook fine. a great deal when you can find them
Eye for an Eye
Member
https://m.youtube.com/watch?v=1atGnmJKmTc
https://m.youtube.com/watch?v=HwJKDD6E7M0
I have a 6", 10" copper clad, and two 14" frying pans (one stainless and one non stick) plus a deep 12" skillet and a 14" griddle skillet. All of them are used and took me a long time to collect, but I couldn't be happier having a complete set of all clad cookware. I probably paid in total what one of those pans cost.
BriareosGAF
Member
Have four All-Clad skillets myself, have used various lower-end bits, and a semi-nice Calphalon anodized Al set, see no point in buying anything but All-Clad given performance and quality (lower-end pieces would fall apart, anodized Al doesn't cook or clean as nicely, and the finish would rub off, although it's still pretty durable).
Funky Papa
FUNK-Y-PPA-4
Castey Fundix if you use induction. I have no recommendations for electric/gas since I use an induction top.
heavy liquid
Member
Also look into the Le Creuset enamel cast iron skillets. Perfect for induction. Forget about those nonstick ones. They can be pricey, but you should be able to find a deal this time of year. I've had mine for about 15 years now, and use it all the time.
InfiniteBento
Member
Forgot to post a thanksgiving pic! I only made dessert this year.
I made a pie (with the assistance of Horse Detective) !
Dulcey coffee mousse, graham crust, toasted sugar spiced meringue on top :}
I made a pie (with the assistance of Horse Detective) !
Dulcey coffee mousse, graham crust, toasted sugar spiced meringue on top :}
damn that looks nice!
Recently had a photoshoot with a food blogger that has a huge following, too bad the roasted chicken came out too dark.
Nikodemos
Member
I've just discovered some allspice berries in the back of the cupboard that must've been pilfered from Tutankhamun's personal stash. I ate 7 of them and only 3 registered any flavour (mostly faint clove and a hint of pepper).
I don't like throwing spices away if they're not rotten/moudly/wormy but to use these I need to increase amounts by an order of magnitude compared to specified.
Also, what dishes are dried limes supposed to be used in? I crushed up a small one and added it to some green tomato relish (which eventually turned out more like curry since I leaned a bit too heavily on the spices) and it's nice, but I'm mostly drawing blanks.
I don't like throwing spices away if they're not rotten/moudly/wormy but to use these I need to increase amounts by an order of magnitude compared to specified.
Also, what dishes are dried limes supposed to be used in? I crushed up a small one and added it to some green tomato relish (which eventually turned out more like curry since I leaned a bit too heavily on the spices) and it's nice, but I'm mostly drawing blanks.
Not too bad, its slowly building up as the holidays get closer.
I've started trialing this year's Christmas dessert :
Right now it's a chocolate genoise base with a thin layer of milk chocolate and toasted almonds ganache on top, covered in a chestnut bavaroise mousse and sprinkled with meringues. A later version had bits of candied chestnuts as well, which were nice.
It's a nice plan A, but I think I need to push myself a bit more and find a more exciting plan B.
Right now it's a chocolate genoise base with a thin layer of milk chocolate and toasted almonds ganache on top, covered in a chestnut bavaroise mousse and sprinkled with meringues. A later version had bits of candied chestnuts as well, which were nice.
It's a nice plan A, but I think I need to push myself a bit more and find a more exciting plan B.
peteykirch
Member
Finally bit the bullet and bought myself a Kitchenaid Stand Mixer.
I adore this color, it's called Blue Steel, no Zoolander jokes please.
I adore this color, it's called Blue Steel, no Zoolander jokes please.
Very nice. What do you plan to make in it?
peteykirch
Member
Cheesecake seems to be the first thing on my list.
Got to love those factory refurbs Kitchenaid sells themselves on eBay. Entire thing was only 170$.
WHAT!?
peteykirch
Member
Every so often, Kitchenaid on their own account on Ebay sells these Factory Refurbished units at a deep discount, and usually in a huge selection of colors.
Holy hell. I need to keep my eyes peeled. Although being in France probably mean the delivery fee would nullify the discount.
spatenfloot
Member
What model is it? Best Buy had all the Professional 5 Plus models on sale for $200 ($300 off).
peteykirch
Member
KitchenAid KSM150 Series Tilt-back Head Stand Mixer
Cheesecake sounds amazing.
That's how I get mine a year or two ago. I think I paid $175. It's a 4.5QT Bowl Lift model.
God they're at least 400 in Germany...
R
Rösti
Unconfirmed Member
I made this a while ago, it was delicious: http://thegoodfoodgoddess.com/raw-snickers-cheesecake/
Can recommend.
peteykirch
Member
Rösti;225864502 said:
I found a really good recipe that I sous vide in mason jars. The only difference I'll make this time is to fold in some white chocolate chips into the batter.
ElectricThunder
Member
Also butter, butter for the pan and possibly even the dough itself. Mmm...
Machine
Member
I'd like to make a Pan Pizza.
Anyone with a nice recipe?
Besides Pizza Hut, I've never eaten a Pan Pizza in Germany, so I'm pretty clueless about how to make it (well, yeah, I do understand the pan part
How do I get the pizza so crusty and aromatic?
For best results: Detroit style pizza
Thanks!
Wow, that looks delicious. Will definitely try it next week.
Great stuff, everybody! Keep it coming!
The wife and I went to my hometown Bonn yesterday to pay a visit to my parents. On our way home, we dined at the greek restaurant next to our old flat.
After having visited and sampled about a hundred greek restaurants over the last 8 years since we moved to cologne and I was head of the DEHOGA in our region, this humble place in a suburb is still the best tasting restaurant of greek cuisine that I had the pleasure of eating at. The chef even recognized us after all the years
Food was a mixed grill for me (Bifteki, Souvlaki and Gyros with a side of panfried potatoes and "brogle", the wife had a panfried Feta cheese in beer batter. Sorry for the flash pic.
The wife and I went to my hometown Bonn yesterday to pay a visit to my parents. On our way home, we dined at the greek restaurant next to our old flat.
After having visited and sampled about a hundred greek restaurants over the last 8 years since we moved to cologne and I was head of the DEHOGA in our region, this humble place in a suburb is still the best tasting restaurant of greek cuisine that I had the pleasure of eating at. The chef even recognized us after all the years
Food was a mixed grill for me (Bifteki, Souvlaki and Gyros with a side of panfried potatoes and "brogle", the wife had a panfried Feta cheese in beer batter. Sorry for the flash pic.
I was one of the many GAFers who ordered an Instant Pot pressure cooker on Black Friday and yesterday was my first time using it. So far, I am kind of amazed. I made this recipe for carnitas and I can't believe how little time it took to make a 3.5 lb. pork shoulder perfectly tender and shreddable (a little over an hour in total, 35 min under pressure). Another few minutes in the broiler and it was good to go. Very, very good.
