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  1. martiniman

    Potato puree and ricers

    For small volumes, I go with the ricer, quick to use (no setup), very quick to clean.  For large dinners, then I do reach for the mill.  That thing can pump it out, just takes a little more care, also, hand doesn't get as tired.  For ricer, buy a good heavy duty one, it will last.  Running...
  2. martiniman

    the quest for the perfect french fry

    I have tried the cold oil start that CI has.  I've got to tell you, they are not bad, soak up very little oil and come out crispy.  Who knew!  Also, BIG help is that they are easy to do, not a whole ton of effort, with great results.  Now, they are the thinner style, not steak fry's, so there is...
  3. martiniman

    Refrigerator buying advice: best brands for bottom freezer

    I'd skip the water/ice combo, just something else to go wrong and it seems no matter how much filtering you do, it still tastes like "fridge ice".  Don't like it.  Take no time at all to make ice, then you don't get those funny looking half moons.  No moons in my Scotch!! Interesting to hear...
  4. martiniman

    We need a good quality pepper mill/grinder and quality pepper corns

    I agree with the "Greek Job".  Lots of production, good capacity and not slippery at all when your hands are not as dry as they shoule be.  I like the Unicorn, but the twisting, and twisting of the cap finally made me bite the  bullet and go Atlas.  Highly recommend.  Both great units, they just...
  5. martiniman

    Buying a Sheet Pan: What to look for

    I would echo KY on this.  Absolutely do not go cheap or you will regret it, up to the day you throw it away.  Oh, and yes, buy several because you will use them.  However, I did break down and buy one (ok, just one!) non stick, I use it for oven ribs and roasts.  Works great.  Buy commercial...
  6. martiniman

    Gas Grill Features?

    After so many grills, over so many years, I'm now an avowed Weber addict, so keep that in mind.  For a supplemental grill, take a good look at the Weber Q.  I think you will like it, cast iron grates, excellent design, big useful grill area.  During the week, you'll end up using it all the...
  7. martiniman

    Even Heating on the Stove Top With an Oval Dutch Oven

    I do the same thing with my dutch oven, put it on low, heat while I prep.  By the time I'm ready to go, everything is heated up nice and even.  These are heavy duty pots, they take some time to warm up.  Also, just about every time I use mine, it is going into the oven at 300 on non-convection. ...
  8. martiniman

    Wok 99R The remedial class

    The Wok Shop(San Francisco) is great, definitely have steered me in the right direction. Using a flat bottom wok on a residential range can be a little frustrating, you just won't get the heat that you need to do it right.  I got rid of mine and now for small meals, I just use my 12" steel...
  9. martiniman

    Need Everyone's Help on Alternative Pans

    I agree with the "Egg's only" for non-stick.  I only use my non-stick for omelette's.  Everything else is carbon or stainless.  Really, once you get it down how to season and use them, they really are the best way to go and absolutely non-stick.  Carbon steel with acid? I've not noticed any...
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