OT: The Food & Drinks Thread (Part 5)

[angusyoung]

The point was that you get a lot better service when speaking the native language whether it is Mandarin, Cantonese, Greek, Japanese or French.

It's possible,but hey,no harm learning a few words or phrases that could only be best for everyone
Perhaps it's as simple as they have indifference to local people as they were treated so poorly and looked down upon for so long,causes resentment.

The trick is to get them to squirt in the first place.

''the trick'' ? sound like brothel talk

 

[Runner77]

Anyone who's on the West Island and likes Mexican food should try Tacos Don Rigo on St. John's. Authentic and reasonably priced.

I wasn’t able to make my way there yet but have someone who ordered 3 meat tacos today based on a suggestion of the behind the counter staffer, who claimed it was the best selection. Unfortunately, I was told that they tasted bland.

I trust my source, who’s had a lot of authentic Mexican. He says place is nice and welcoming. Maybe he was unlucky.

What items on the menu did you have, that you really liked?

 

[DougHarvey]

I wasn’t able to make my way there yet but have someone who ordered 3 meat tacos today based on a suggestion of the behind the counter staffer, who claimed it was the best selection. Unfortunately, I was told that they tasted bland.

I trust my source, who’s had a lot of authentic Mexican. He says place is nice and welcoming. Maybe he was unlucky.

What items on the menu did you have, that you really liked?

I had the grilled Chicken tacos and my wife had the Carne Asada burrito bowl. We both enjoyed it very much. I'm no aficionado on Mexican cuisine.

 

[Runner77]

Anyone has insights about non-toxic cookware: The Best Non-Toxic Cookware Brands for 2022, Tested | Organic Authority

I need to upgrade my pans and I’m wondering what brand to go for and how much to spend.

A Canadian company offers an everything pan, looks like a quality product but costs $140: Kilne | Reviews on Judge.me

Features​

• Made in Italy
• Superior non-stick ceramic coating
• 11 inch, 2.75 quart capacity
• Matte colour finish
• Matching self-basting lid
• Non-toxic & environmentally conscious
• Dishwasher safe

From the first link: “… we prefer ceramic nonstick cookware as it eliminates the need for PFAS chemicals altogether.” Kilne has it.

 

[DougHarvey]

Anyone has insights about non-toxic cookware: The Best Non-Toxic Cookware Brands for 2022, Tested | Organic Authority

I need to upgrade my pans and I’m wondering what brand to go for and how much to spend.

A Canadian company offers an everything pan, looks like a quality product but costs $140: Kilne | Reviews on Judge.me

Features​

• Made in Italy
• Superior non-stick ceramic coating
• 11 inch, 2.75 quart capacity
• Matte colour finish
• Matching self-basting lid
• Non-toxic & environmentally conscious
• Dishwasher safe

From the first link: “… we prefer ceramic nonstick cookware as it eliminates the need for PFAS chemicals altogether.” Kilne has it.

If you are not in a hurry , I would suggest checking Homesense from time to time. I was able to find Le Creuset and All-Clad at reasonable prices. I believe they get new stock every Tuesday.

 

[Runner77]

If you are not in a hurry , I would suggest checking Homesense from time to time. I was able to find Le Creuset and All-Clad at reasonable prices. I believe they get new stock every Tuesday.

I've always bought from Homesense but it's a hit and a miss. I usually end up with the Paderno brand.

I never paid attention to the coating but now with this toxic issue, I'll have to be more selective.

All-Clad I like and have owned. Le Creuset is great too, but find that the finish can get ruined really fast if one overheats it. Staub offers much better durability and quality but you usually don't find it as an overstock item at Homesense.

 

[peate]

Properly seasoned cast iron is still the best

 

[Runner77]

Properly seasoned cast iron is still the best

That Canadian company I cited earlier in this thread (Kilne), is coming up with a cast iron pan that requires no seasoning and is lighter than typical cast iron pans:

Features:

Hand-forged and coated with French enamel, there's no need to season or bake-dry, ever.
Designed to replace 9 pieces of cookware, with linear heating for even heat distribution.
Use anywhere! From gas, electric and induction stovetops, to the oven, BBQ, and the campfire.

I signed up for the wait list. Looks promising: The Kilne Cast Iron Pan is coming soon!

 

[Kairi Zaide]

 

[Kairi Zaide]

Properly seasoned cast iron is still the best

Cast Iron for heavy duty stuff, but for that reason (i.e. i don't do a lot of heavy duty stuff) i don't use mine much; mine is way too big honestly so that doesn't help, it's a pita to clean

Stainless steel or aluminium for quick stuff where you don't need heat retention as much

Carbon steel for woks ainec and i refuse to hear otherwise

Never tried copper

 

[Le Tricolore]

That Canadian company I cited earlier in this thread (Kilne), is coming up with a cast iron pan that requires no seasoning and is lighter than typical cast iron pans:

Features:

Hand-forged and coated with French enamel, there's no need to season or bake-dry, ever.
Designed to replace 9 pieces of cookware, with linear heating for even heat distribution.
Use anywhere! From gas, electric and induction stovetops, to the oven, BBQ, and the campfire.

I signed up for the wait list. Looks promising: The Kilne Cast Iron Pan is coming soon!

It may come pre-seasoned, but cast iron would eventually need to be re-seasoned even if you're taking good care of it every time.

 

[RC51]

for me simple CAST IRON. Yes I season it, I have learned the proper way and I have been using for what? 50 years. Have I tried others, YES. Name it I tried it. Teflon shiiit, allum, steel 3 ply to 5 ply.
light cast with teflon, copper bottom, ceramic, NAME BRANDS to cheap Chinese. For pots I use Enamel cast iron, Stainless steel BIG BIG pot to boil a big pasta dinner. Everything else I go back to MY ORIGINAL seasoned cast iron. 8" 10" 12" . 8" is for French omelette with a nice wet center. I know most would use teflon but I need the even heat retention before I flip the sides, and yes it is heavy to flip to plate, I got used to it. Thats why I use the 8" and not the 12" I am not hulk Hogan.

 

[Runner77]

for me simple CAST IRON. Yes I season it, I have learned the proper way and I have been using for what? 50 years. Have I tried others, YES. Name it I tried it. Teflon shiiit, allum, steel 3 ply to 5 ply.
light cast with teflon, copper bottom, ceramic, NAME BRANDS to cheap Chinese. For pots I use Enamel cast iron, Stainless steel BIG BIG pot to boil a big pasta dinner. Everything else I go back to MY ORIGINAL seasoned cast iron. 8" 10" 12" . 8" is for French omelette with a nice wet center. I know most would use teflon but I need the even heat retention before I flip the sides, and yes it is heavy to flip to plate, I got used to it. Thats why I use the 8" and not the 12" I am not hulk Hogan.

Can you please provide brands and your seasoning method?

 

[RC51]

Can you please provide brands and your seasoning method?

Ok for the first seasoning I use crisco + 2 hours in the oven 380f. once cooled, crisco again+ 2 hr in oven. That second seasoning is the real deal. This is when the surface once cooled will not have a dull look, it will have a coating. As I use the cast iron maybe 3-4 times i re-season with canola oil to re-top the pan, bring the pan to smoke and reduce a bit to stop the smoke. let cool and you good to go again. NEVER BUT NEVER use soap of ANY KIND to wash the pan. Lodge brand made in the usa. is what I have been using for JC- years and years. My Granny teach me all this when I was 18 when I left home and went to work in a forest service. Had a gas stove back then which when out of gas out I could still use it with wood on the left side of the stove. I worked out there for 3 years. Then came back to MTL. This was 1968 or so. I dont remember the brand of the very first cast iron pan I used back then. it was old when I bought it.

 

[Runner77]

Ok for the first seasoning I use crisco + 2 hours in the oven 380f. once cooled, crisco again+ 2 hr in oven. That second seasoning is the real deal. This is when the surface once cooled will not have a dull look, it will have a coating. As I use the cast iron maybe 3-4 times i re-season with canola oil to re-top the pan, bring the pan to smoke and reduce a bit to stop the smoke. let cool and you good to go again. NEVER BUT NEVER use soap of ANY KIND to wash the pan. Lodge brand made in the usa. is what I have been using for JC- years and years. My Granny teach me all this when I was 18 when I left home and went to work in a forest service. Had a gas stove back then which when out of gas out I could still use it with wood on the left side of the stove. I worked out there for 3 years. Then came back to MTL. This was 1968 or so. I dont remember the brand of the very first cast iron pan I used back then. it was old when I bought it.

Thanks for the detailed reply.

How many uses of the pan following seasoning? Did I understand that crisco process is only good for 3-4 times? After that you smoke it with oil? And that gives you how many more uses?

I had no idea it required so much attention.

 

[DougHarvey]

Since you guys are talking cast iron , the best purchase I ever made was a cast iron flat top which replaces a grill on your BBQ. Amazing for any meat and the reverse usually is ridged. Best way to cook hamburgers and souvlaki.

 

[peate]

This is cool; my granny, and godmother, had a old fashioned wood burning kitchen stove. She also had a real old frying pan that she would use by replacing one of the stove's lids with it and make the best steaks, hamburgers, any meaty thing, right over the flames on the front cover or as you moved right, just perfect for keeping it hot. I remember it was bluish metal, but was old. Nothing ever stuck in it.

I wonder who inherited that pan. I remember making some straight out the of chicken eggs and toast on the hot stove lids. A smell you can't forget.

 

[Non Player Canadiens]

what, no love for this modern masterpiece???

 

[Runner77]

Since you guys are talking cast iron , the best purchase I ever made was a cast iron flat top which replaces a grill on your BBQ. Amazing for any meat and the reverse usually is ridged. Best way to cook hamburgers and souvlaki.

Is that a flat top that is sold by the manufacturer of your BBQ?

 

[RC51]

Thanks for the detailed reply.

How many uses of the pan following seasoning? Did I understand that crisco process is only good for 3-4 times? After that you smoke it with oil? And that gives you how many more uses?

I had no idea it required so much attention.

No No let me explain more. First the crisco seasoning part is to be done before FIRST USE. To lay down your FIRST seasoning. Then you can start using the pan as you wish. If you use the pan EVERY DAY, and wash it every day ( no soap) then heat the pan to have evaporate remaining water before storage.
You can use the pan over and over for like this for months and months. The added step of canola oil re surface I do once per month or so. remember I said to give the pan some heat to evaporate all water, it just as easy to add a few drops of canola ever once in a while. its nothing to add a few drops and use a paper towel to spread it round the pan. It takes what 9 seconds before you re heat before you put it pan away. The big take away is to not let the washed pan just sit with some water in it, this causes RUST, thats why you must dry off and reheat to make sure all water has gone. Its not a big deal , takes seconds to do. You dont have to re-heat for 2 hrs, just a few minutes like 3-4. Dont you have to wash your regular pan when you use them? OH! by the way never put in a dishwasher cast iron. It will remove ALL seasonings and will rust up the pan almost right away. You can save the pan if you did this, but it will take at least 1/2 hr of salting and scrubing before you start all over with the seasoning process. SO NO dishwasher ever. The only other tip I can give you is to try not cooking acidic stuff in pan, like tomatoes. This will over time start removing the seasoning base.

 

[angusyoung]

Delicious! always love a tutorial! Music is fitting and the cameo at the end too
Method works well with any ''mix''

 

[angusyoung]

Anyone has insights about non-toxic cookware: The Best Non-Toxic Cookware Brands for 2022, Tested | Organic Authority

I need to upgrade my pans and I’m wondering what brand to go for and how much to spend.

A Canadian company offers an everything pan, looks like a quality product but costs $140: Kilne | Reviews on Judge.me

Features​

• Made in Italy
• Superior non-stick ceramic coating
• 11 inch, 2.75 quart capacity
• Matte colour finish
• Matching self-basting lid
• Non-toxic & environmentally conscious
• Dishwasher safe

From the first link: “… we prefer ceramic nonstick cookware as it eliminates the need for PFAS chemicals altogether.” Kilne has it.

Stainless steel with a copper base is great and whatever you choose, do avoid aluminum!!! Ceramic can break and studies are still not 100% certain about it,glass is fine as well.

 

[angusyoung]

It may come pre-seasoned, but cast iron would eventually need to be re-seasoned even if you're taking good care of it every time.

YUP!

 

[Runner77]

If you are not in a hurry , I would suggest checking Homesense from time to time. I was able to find Le Creuset and All-Clad at reasonable prices. I believe they get new stock every Tuesday.

Shopping at Homesense, I’m seeing now how manufacturers have become more aware of the toxicity issue for pans, something I never noticed on labeling 5-10 years ago.

One brand has all the buzzwords: « non-toxic ceramic coating, no PFOA, PTFE and PTFS, lead and cadmium free”.

All of that in an 11 inch skillet for $19.99.

Reassuring to see the toxicity aspect being mentioned head on.

 

[FlatIron]

I wasn’t able to make my way there yet but have someone who ordered 3 meat tacos today based on a suggestion of the behind the counter staffer, who claimed it was the best selection. Unfortunately, I was told that they tasted bland.

I trust my source, who’s had a lot of authentic Mexican. He says place is nice and welcoming. Maybe he was unlucky.

What items on the menu did you have, that you really liked?

I love Don Rigo and I'm picky with my Mexican food, their Birria tacos are the bomb, loaded with braised beef and a ton of cheese (a bit too much to be honest). Their cochinita are also very good, I haven't had the chicken ones and some of the others. I alwasy like to stick to the braised stuff for my tacos.