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Posts by Colin

You might want to include the information that the PETA HQ is in Norfolk VA - this is not highly expensive commercial real estate. Attacking an organization for having an office seems a little weird. If you think they're a scam, look up their financial reports and check them out on sites like charity navigator that put some thought into assessment.
Do you have a budget in mind, Grandma S?   At risk of repeating myself, Gardenweb is really the place to look for appliance conversations.  Have you considered getting a separate gas cooktop and electric oven.  It's easier to get what you want in each appliance that way.   I'm happily using a Capital cooktop; Bluestar seems very good too.  When I was in the market American Range did not look as good, but that was a a couple of years ago and they have very nice-looking...
Ditto Phatch and Denver.  Virtually all my chopping is veg.  I think you're best off searching the existing threads on sharpening, boards, and knives.    FWIW my standby is a Konosuke HD2 Wa-Petty 210mm which glides through just about anything.  (http://www.chefknivestogo.com/kohdwa21.html)  A thin blade really helps.  But size/shape/handle depends a lot on your own preferences.
Hydration aside, I want to second Stuart's remarks on kneading.     You're imposing a huge constraint on your ability to make good bread by avoiding kneading entirely, especially if the only mixing is with a food processor.    I would start either here http://www.thefreshloaf.com/lessons or with one of Peter Reinhart's books.  Even though I've been making bread for decades, I've learned a lot in the last year by doing exactly what Reinhart told me to do, step by...
Ditto the replies above.  It would be good to have the full recipe, and a word on temperatures at different stages.   I get this problem when I overproof in the final rise, and/or when I do the final rise at too high a temperature.  Doing the final rise cold might give you more control.   I usually bake when the loaf meets the poke-it-and-it-stays-poked test, which is generally before a full doubling, especially if I've taken care not to deflate too much during...
Devin A:   Chapati is usually made with "chapati flour," a tasty low-gluten whole wheat flour sold in Indian stores.  The simplest method uses cold water, but I've seen recipes using hot water.    Re pizza, have you made yeasted doughs before?  If not I might try a couple of shallow-dish experiments first.  
The interaction of copper with egg whites is well understood: McGee's _On Food and Cooking_ has a good discussion.  But this is the first I've heard about an interaction between copper and cream.
Congratulations on graduating and getting a job!   I'd suggest searching a little, and reading archives, because this kind of question gets asked a lot.  You might  say more about what you want to do with your knives (cleave chickens in half?  mince watercress?),  A lot of these questions about style and brand come down to personal skills and preferences.   The general advice you'll get is to buy individually, not in sets, and to figure out sharpening first....
Thanks much CT!   Time to order some books.   Coincidentally I'm headed for Chicago tomorrow for and looking forward to several days of eating.
Last night I was looking for ideas for brussels sprouts, and the best treatment I could find on my shelf was in the 1961 Child/Bertolle/Beck _Mastering the Art of French Cooking_.     So here's my question: is there a modern book devoted to *tasty* veg dishes, of the same kind of quality as _Mastering_?  Something that reflects the increasing creativity of restaurant veg dishes over the last decade, and the wider range of veg and veg varieties available?   This...
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