What's cooking? part 4

i have cuisinart blender/food processor. it's good, i think? it makes a funny plastic smell sometimes though.

random q: how long do hardboiled eggs keep for? if i leave them in their shell?

like a week maybe?

ok that's good. i want to take them in lunches, but fuck boiling up one every night.

Time for pan-seared challops: a Sunbeam stand mixer is just as good as a Kitchenaid for 1/4 to 1/2 the price, depending on the model.

Super handy: a stick blender aka a "boat motor."

i have a braun multiquick that i use ALLLL the time. i just want a 'real' food processor for bigger things.

i think my mom's kitchen aid is a couple years older than me, but i don't know if they make them the same now

There was a thing about Kitchenaid on NPR a couple of weeks ago -- their factory runs three shifts at full capacity. I gather the basic design hasn't changed since the mesozoic era.

i've got a full set of G. LeClerc copper pots (inherited!) but the largest two are fucked up: the metallic lining of the largest is weird and bubbly and probably not safe to cook in, and the second one down is weirdly corroded or something. the smallest three are fine, though, and they're all i need anyway since i live alone.

they're real purdy lookin

the martha stewart cast iron pots at target are pretty awes - bright vintage style. but i don't think i would use them :(

i didn't know ms was at target now! i thought she was k-mart lady? did k-mart die? and i guess she's at macy's, too!

oh wait it was macy's! i thought a registry at macy's would be really nice but their selection is really shit and really expensive. target is way better!

what do you think of this set:

https://www.target.com/KitchenAid-Porcelain-Hard-Base-10-pc-Cookware/dp/B000LZ7EJO

or this one:

kitchenaid stainless 10pc cooking set

i would probably go for the stainless set, just bc i think you can do more with that than with the nonstick.

yeah, i would def prefer the stainless.

like it's good to have A nonstick but i probably wouldn't want ALL nonstick .

thanks!

if u would like to have a lol at some of the shit i have added to our registry, go to target and search my full name

'faux leather antique suitcases'

<3

fyi i have put a lot of cheap basics on there but it is mostly expensive stuff cuz the friends of the in-laws are all rich

anyone know someone who needs a green card? i wanna register, too!

DEAR INS: JUST KIDDING!

lol ;)

i can't find a decent bedding set on there. currently we have 2 really manky green blankets; one pale blue cheap-ass duvet; one set of sheets.

Just1n3, do you have a big kitchen? If you have limited space, I would skip the rice cooker. Perfect rice is E-Z even in stainless steel since you have the temperature control of a gas stove.

dissenting opinions: i have limited space but i make breakfast (quinoa, steel-cut oats, etc.) in my rice cooker every day. sometimes i make rice in it.

I pieced together a set of pots and pans over a couple of years from closeouts, sales, etc. and I've got pretty much everything I need. Most of it's All-Clad stuff, including an 8qt stockpot that i got for $40 instead of $250 for some magical reason. Also I love my 10 year old $12 cast iron skillet and use it all kinds of things. And cheap big non-stick frying pans that I just replace every 3-4 years when they stop being non-stick. I've got a small All-Clad skillet that I use a lot, actually, for things like toasting nuts or cooking one chicken breast.

Maybe too late for the scallops but I'd heat a little oil until it's smoking, dry them well, salt and pepper, and sear them for a couple of minutes on one side, add a little butter, and flip them over. You could deglaze the pan with wine or make browned butter for a sauce. Nothing too complicated.

I'm pretty excited about finding huge bunches of broccoli rabe at the farmer's market today for $3.

we don't have a big kitchen, but also it's pretty empty. and a rice cooker is the kind of thing i'd never buy myself in a million years!

wait then where did this rice cooker idea come from? i still think you should consider it ^_^

I saw it on her registry page @ target

oh i just totally misinterpreted "would never buy myself" n/m

considering a rice cooker.

it's really fun picking out shit that other ppl should buy for u

if someone could recommend a mandolin from here i would appreciate it:

http://www.target.com/b/ref=in_br_browse-box/188-3326738-1015923?ie=UTF8&node=275802011&searchSize=30&searchView=grid5&searchRank=salesrank

tasty, but not entirely successful:

halibut w/roasted brussel sprouts and glazed carrots

-the halibut fillet still had white skin on one side, which apparently you are supposed to remove? none of my knives were sharp enough to be equal to the task, and the fillet got poorly treated in the process.
-the brussel sprouts went went ok, and tasted great: a little over-crispy, probably, but dericious
-glazed carrots: easy peasy
-halibut was a bitch in the pan: just kinda fell apart, did not sear at all how i wanted it to. also had forgotten how mild it is

i would have cooked it with the skin on and just not eaten the skin. never made halibut but (but but) with other fish, same. or is that like a special instruction with halibut, remove skin first?

well, see, that's the thing: i always do salmon w/skin on, no biggy. but i went online (i've never made halibut), and most recipes called for skinless fillets

the shit is like LEATHER, it's unbelievably tough

oh wow, did not know

i am picturing you eating something that looks like a piece of a seal

but i bet you are right: coulda just seared it skin on and then not eaten it

i mean it came that way at the local seafood counter, and i'm guessing that they do not expect midwesterners to know too much more than "place fillet in pan w/hot oil"

i made grouper at my parents' house a month or so ago and i think it had skin on it and i just baked it with it on. maybe it didn't though, i can't really remember tbh

i have mahi defrosting.
some ripe avocados.
i will maybe do fish tacos tonight!

re halibut fillet: Just cook it w/ skinside down if you don't have a deadly sharp fillet knife. After it's cooked, the flesh will release from the skin no prob. It's hard to sear lean white fish btw, better to steam or bake - I brush halibut steaks with olive oil and herbs then bake @ 450 F, 10 min for every 1" of fish thickness. Or sear w/ skin down for a few minutes then splash in some white wine and cover the pan w/ a lid to steam finish it.

thankin u jaq!

Science! Delicious, delicious science.

awesome. i've been avoiding halibut bc i never knew how to make it well!

Halibut and seared tuna are the limit of my fish cooking skillz at the moment. And steamed clams. Growing up in the midwest gave me fish fear, and it's so expensive I'm always terrified I'm going to ruin it when I cook it.

i once worked in a grocery store fish department and used to know all this stuff about cooking fish. but i forgot it all.