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Any recommendations for salt/pepper "dispensers"? I really like the look of these but $50 is a bit pricey: http://www.amazon.com/dp/B001CDP5UO/
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Jan 21, 2014 20:41
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Does it need to be an all-in-one? I finally traded out my wood pepper grinder with the Unicorn Magnum and it owns. For salt I have a basic shaker for table salt and some others for different finishers.
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Jan 21, 2014 20:51
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Josh Lyman posted:Any recommendations for salt/pepper "dispensers"? I really like the look of these but $50 is a bit pricey: http://www.amazon.com/dp/B001CDP5UO/ Yeah skip the salt one and get the oxo pepper grinder for 20 bux. Grinding salt is dumb. I have one I got as a gift though. I need a new pepper mill actually. I want a Peugeot but the unicorn magnum is probably better.
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Jan 21, 2014 20:51
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Get a Peugot if looks is what you want. Get the Magnum if piles and piles of pepper are what you want.
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Jan 21, 2014 20:54
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Josh Lyman posted:Any recommendations for salt/pepper "dispensers"? I really like the look of these but $50 is a bit pricey: http://www.amazon.com/dp/B001CDP5UO/ Ikea has some nice stuff for not a lot of money: Salt & pepper shaker: http://www.ikea.com/us/en/catalog/products/80233675/ Spice mill: http://www.ikea.com/us/en/catalog/products/10152875/ Spice jar: http://www.ikea.com/us/en/catalog/products/20152870/ Spice jar (I like these a lot): http://www.ikea.com/us/en/catalog/products/40064702/
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Jan 21, 2014 20:54
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Why can't I have both  I don't know how I feel about the fiddly little whole on the side of the unicorn either.
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Jan 21, 2014 20:55
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I have Kuhn Rikon vase grinders and I really like them.
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Jan 21, 2014 20:56
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i like nice words
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I've never understood the point of a salt grinder--there aren't any oils or anything to be released in grinding salt right?
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Jan 21, 2014 20:57
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/\/\ nope no point. Get the proper size I guess. I already have table, kosher and a million specialty salts though so why bother. Cheap pepper mills are not worth the trouble. Unless you like spending an hour grinding to get enough pepper for a bowl of soup. Get the Oxo at a minimum. Maybe there are some cheaper ones worth considering.
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Jan 21, 2014 20:57
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mod sassinator posted:I've never understood the point of a salt grinder--there aren't any oils or anything to be released in grinding salt right? For me it's a combination of two things. First, aesthetics. If I have my small pepper grinder (Peugots are really pretty) on the dinner table, it's nice to have something matching for salt. Second, texture. I like having kosher salt around for cooking with, but I don't really want to sprinkle it on everything and add that crunch all the time, when I'm seasoning at the table. So using the salt mill I can get the amount I want on the dish but only have to buy kosher salt.
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Jan 21, 2014 21:01
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copen posted:Why can't I have both I got the smaller of the two and the sliding ring that exposes the filling hole slides in the same direction as you turn to grind, which doesn't make much sense and did not please me. I ended up returning it (not for that reason, but because I decided it was too small and wanted the larger one) and the ring on the bigger one slides in the opposite direction of the grinding motion. It is perfect and as a black pepper fiend, I could never go back to an inferior one. It's pricey for what it is, but god drat is it the best ever.
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Jan 21, 2014 21:08
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if you have to season at the table you've failed. 
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Jan 21, 2014 21:13
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Oh c'mon Grav, you know that some people cook for others who have no spice/heat tolerance and that poo poo needs to be doctored up before being consumed.
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Jan 21, 2014 22:03
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Or you have small children and often under-season purposely during preparation for their sake.
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Jan 21, 2014 22:04
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My friend lived with her mom for several years and the mom had high blood pressure, so they had to season things separately. It happens.
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Jan 21, 2014 22:24
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Jan 21, 2014 22:53
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trololol. w/e many restaurants do not have s+p at table. A good cook should be aware of what they need to do for their diners and if there are sensitivities, adjustments should be made before service, which is what I do when feeding said people.
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Jan 21, 2014 23:04
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I would love to know how you make fresh pancakes in a microwave. edit: Wow I guess you can, but they look terrible: http://www.wikihow.com/Make-Pancakes-in-a-Microwave-Oven
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Jan 21, 2014 23:27
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Counterpoint
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Jan 21, 2014 23:27
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GrAviTy84 posted:if you have to season at the table you've failed. I use a salt shaker mainly to salt toast because I usually just buy unsalted butter.
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Jan 21, 2014 23:37
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I am looking to buy a foodsaver type thing. Mainly I want it for packaging meat for freezing but might want to do some SV stuff later. Is there a standout model?
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Jan 22, 2014 04:36
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bunnielab posted:I am looking to buy a foodsaver type thing. Mainly I want it for packaging meat for freezing but might want to do some SV stuff later. Is there a standout model? Any model will do. If you get one of the nicer models with an accessory hose you can vacuum seal mason jars, which has many useful applications.
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Jan 22, 2014 06:05
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bunnielab posted:I am looking to buy a foodsaver type thing. Mainly I want it for packaging meat for freezing but might want to do some SV stuff later. Is there a standout model? I have the older model of this : http://www.foodsaver.com/vacuum-sealers/T000-18003.html#start=19&sz=12 - I really like the vertical form factor. I stash it in a nook between my toaster and a wall depthwise, and just pull it out in front of the toaster when I need to use it, using a drawer as my work surface. works great, actually using it tonight to seal up and freeze some bacon I cured into individual portions. It's great for stuff like that, or buying meat or cheese something in bulk where I only really want to use a certain amount before the rest would otherwise go bad. honestly I don't use it for much else though. I'm well into sous vide as a technique, but the food savers are just a huge pain to use in reality for the application. the 'no liquids' thing is a HUGE dealbreaker - and even when I am doing something that is relatively dry (like a duck leg for confit or something), the unit is just not good enough at removing air - there is almost always a small enough pocket that will expand during cooking due to steam, etc - and the SV bag will float. really annoying. I've had a few broken seals too due to moisture getting sucked up into the sealing area, and preventing a good seal. I now seal 2-3 times when there's any moisture in the bag, just to make sure - but it's still a pretty big flaw. one day I'll be crazy enough to lay out money for a chamber sealer, maybe...
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Jan 22, 2014 06:11
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GrAviTy84 posted:trololol. Yeah, that works out just loving swell when you eat family style and somebody needs a low salt diet. What is it that makes you poo poo all over everyone who doesn't eat like you do? Why do you have to be a loving rear end in a top hat about something as normal as salt and pepper on the table? Jesus dude, can you get more pathetic?
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Jan 22, 2014 08:05
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He's right though. Salt applied during the cooking process and salt applied at the table have totally different effects on flavor. If you have someone with a crippling food allergy, or serious hypertension issues that require a radically reduced salt intake, then the way to assure everyone has the best possible dining experience is to prepare a separate dish, or perhaps something entirely different, for the afflicted party – not to make a pile of bland food, and let the people without dietary issues make it bland and salty at the table. If your concern is not about providing the best possible dining experience then that's fine, but that's how gravity, and a lot of other people on this forum, approach preparing a meal.
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Jan 22, 2014 08:18
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The Third Man posted:I need a nice non stick skillet for doing omelettes and other things that can stick, would the cuisinart multiclad nonstick be a good bet? Additionally, I'm generally a 4-egg omelette kind of guy, should I got for 8 or 10 inches? I have the Calphalon Unison omelette pans and I really like them. I have the entire Unison line from Calphalon, I pick up all my pieces at the outlet store and stack coupons and sales to make the prices reasonable. For eggs I'm also a fan of the basic aluminum non stick pans from restaurant supply companies, but that's probably a byproduct of me working at Denny's for way too long when I was younger. They don't keep heat worth a poo poo though, which is a plus when you're frying over a thousand eggs in a morning. For a 4 egger go with the 10 inch. I'm no gourmet or anything (hell I worked at Denny's for 6 years of my life) but 3 eggs worth of eggs is about all I like to put in the 8 inch. 4 or more go for the 10. http://www.amazon.com/Calphalon-Unison-Nonstick-10-Inch-Omelette/dp/B004RIY4J4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1390377406&sr=1-3 skipdogg fucked around with this message at 09:13 on Jan 22, 2014 |
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Jan 22, 2014 09:10
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MisterOblivious posted:Yeah, that works out just loving swell when you eat family style and somebody needs a low salt diet.
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Jan 22, 2014 12:10
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GrAviTy84 posted:trololol. So you're the sort of cook they joke about in chef school now who gets apoplectic when the proles dare season his masterworks? Check.
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Jan 22, 2014 12:15
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Kenning posted:He's right though. Salt applied during the cooking process and salt applied at the table have totally different effects on flavor. If you have someone with a crippling food allergy, or serious hypertension issues that require a radically reduced salt intake, then the way to assure everyone has the best possible dining experience is to prepare a separate dish, or perhaps something entirely different, for the afflicted party – not to make a pile of bland food, and let the people without dietary issues make it bland and salty at the table. If your concern is not about providing the best possible dining experience then that's fine, but that's how gravity, and a lot of other people on this forum, approach preparing a meal. So if salt applied during the cooking process is completely different from salt applied at the table, then that's even more of a reason to have salt at the table. Unless you believe there is absolutely no reason why anyone could possibly enjoy the different flavor they get that can't be replicated by salting during cooking.
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Jan 22, 2014 15:01
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Mr Executive posted:So if salt applied during the cooking process is completely different from salt applied at the table, then that's even more of a reason to have salt at the table. Unless you believe there is absolutely no reason why anyone could possibly enjoy the different flavor they get that can't be replicated by salting during cooking. That's what finishing salts are for and they're still applied before the table.
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Jan 22, 2014 17:24
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I could serve my mum a heaping bowl of salt and she would probably still ask for salt and salt it at the table. It's frustrating how ingrained the habit is with a lot of people.
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Jan 22, 2014 17:33
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SERIOUS ABOUT SALT
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Jan 22, 2014 18:17
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If anyone ever asks for more salt for a meal that I've prepared I instantly start yelling and kick them out of my apartment. How dare they have different preferences
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Jan 22, 2014 18:30
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Doh004 posted:If anyone ever asks for more salt for a meal that I've prepared I instantly start yelling and kick them out of my apartment. p much what's going on in this thread yeah. OMG YOU DISAGREE WITH MY SALT SHAKERS?! YOU'RE PATHETIC.
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Jan 22, 2014 18:33
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mindphlux posted:I have the older model of this : http://www.foodsaver.com/vacuum-sealers/T000-18003.html#start=19&sz=12 - I really like the vertical form factor. I stash it in a nook between my toaster and a wall depthwise, and just pull it out in front of the toaster when I need to use it, using a drawer as my work surface. works great, actually using it tonight to seal up and freeze some bacon I cured into individual portions. It's great for stuff like that, or buying meat or cheese something in bulk where I only really want to use a certain amount before the rest would otherwise go bad. honestly I don't use it for much else though. Interesting, I was looking at [url=http://www.amazon.com/gp/product/B0044XDA3S/ref=ox_sc_act_title_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER]this one] mainly because it is flat enough to fit in a drawer, which is what most of my kitchen storage is. It also has an accessory port but idk what I would do with that. They have so many different models with very similar feature sets and wildly different price points.
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Jan 22, 2014 18:44
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bunnielab posted:Interesting, I was looking at this one mainly because it is flat enough to fit in a drawer, which is what most of my kitchen storage is. It also has an accessory port but idk what I would do with that. They have so many different models with very similar feature sets and wildly different price points. http://www.amazon.com/FoodSaver-T03...s=foodsaver+jar http://www.amazon.com/FoodSaver-T03...s=foodsaver+jar Vacuum stuff in mason jars with these things. Preserves spices a lot longer, preserves vegetables in your fridge for weeks instead of days, vacuum seal liquids There's also this thing http://www.amazon.com/FoodSaver-T02...saver+container Which is good for marinating meat in minutes, vacuum-compressed fruit and preserving things that wouldn't fit in a mason jar Steve Yun fucked around with this message at 18:56 on Jan 22, 2014 |
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Jan 22, 2014 18:50
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Doh004 posted:If anyone ever asks for more salt for a meal that I've prepared I instantly start yelling and kick them out of my apartment. I'd totally do this. My food is perfectly cooked, it doesn't need salt, if you add salt it will suck, stop that. Salt shakers are stupid, and if you need one at the table, you have failed as a cook.
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Jan 22, 2014 18:56
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What do you guys do with people who salt things before they even taste them? Should you build in a salt deficit to ensure that your culinary vision doesn't get compromised?
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Jan 22, 2014 19:07
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Oh good lord, who loving cares. Just have salt and pepper available in case someone wants them and if they do, play the good host and don't give them loving guff for it. It's their goddamn food to eat, let them make it a loving salt bomb if they want to.
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Jan 22, 2014 19:08
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AllTerrineVehicle posted:What do you guys do with people who salt things before they even taste them? Should you build in a salt deficit to ensure that your culinary vision doesn't get compromised? No, you allow them to kill themselves via hypertension so as to not pass on those genes to the next generation. Natural selection and all that.
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Jan 22, 2014 19:08
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