My Latest Acquisition

Mikey · Post by **Mikey** » Wed Oct 11, 2006 9:06 pm

Calphalon 7 qt infused anodized sauteuse.
Can't wait to use this thing.

The backstory:

On Sunday afternoon our refrigerator went out. Luckily it was some controller board ($250 repair) and not the compressor (time for a new fridge), and it was fixed yesterday. But by Monday afternoon everything in the freezer had melted or thawed.

There was a pile of NY Steaks, which I grilled up last night, and also a bunch of osssobuco that I had bought on sale and frozen. In the past I've fixed it in a deep pasta pot, but this is definitely not ideal. I've been waiting for an excuse to get a pan like this, and now I have it. So I went out today and dropped a hunsky on a piece of quality cookware. The OL will prolly tan my ass for it, but she'll get over it as soon as she tastes that wonderful braised veal shank.

trev · Post by **trev** » Wed Oct 11, 2006 10:22 pm

woohoo

I'm having a fantastic time shopping for everything new for my new kitchen.

Mikey · Post by **Mikey** » Wed Oct 11, 2006 10:57 pm

Yeah, RACK new kitchens.

I was halfway hoping that we'd have to replace the fridge. It's only 5 years old and was pretty much top of the line Whirlpool when we got it, but it's a black on black side-by-side and I want a new brushed stainless unit with the freezer on the bottom and french doors. I'm tired of narrow shelves.

Our next thing, though is going to be replacing the ceramic tile counters (yeccchhh) with manufactured granite. When we do that we'll probably replace the fridge too.

trev · Post by **trev** » Wed Oct 11, 2006 11:30 pm

Most people I talk to with black appliances do not like them. I'm going stainless steel. Countertop is one of my splurge items. Silestone. Check it out. No, I won't miss my white tile/white grout one bit!

socal · Post by **socal** » Thu Oct 12, 2006 2:39 am

We're almost set to gut the old kitchen and start from scratch.

trev · Post by **trev** » Thu Oct 12, 2006 3:14 am

socal wrote:We're almost set to gut the old kitchen and start from scratch.

It's a long process. Lots of discussion, then when you get going no turning back.
We are totally gutting.

Headhunter · Post by **Headhunter** » Thu Oct 12, 2006 12:09 pm

I'm having a house built right now. Kitchen is rocking. Can't wait to get in that fucker.

My latest gadget is a Bonjour laser thermometer. Rack that little fucker. It's absolute nails. Got it for 60 bones from Amazon. Great for checking oil temp, pan temp. Absolute rock solid for getting oven temperature right for baking.

As to the Calphalon, I picked this bad boy up...

for $20. There's a calphalon outlet store by my Mother in-laws that was having a sale. I wanted to go ape shit, but the wife reeled me back in.

They also have a Le Creuset outlet, which will be getting some of my money in the very near future.

trev · Post by **trev** » Thu Oct 12, 2006 2:09 pm

I bet you're having a big house built. A big house with a big kitchen and a big yard. Everything's big in Texas, I've heard.

Dinsdale · Post by **Dinsdale** » Thu Oct 12, 2006 4:52 pm

Mikey wrote: Our next thing, though is going to be replacing the ceramic tile counters (yeccchhh) with manufactured granite.

I know this doesn't pertain to cooking or your bitchin new pan, but...

Don't do it.

Unless it's for a triple-wide.

That stuff looks like...well, it looks like what it is -- imitation ass. Throw down a laminate floor in that kitchen, and you're in top-notch white trash heaven.

Mikey · Post by **Mikey** » Thu Oct 12, 2006 5:14 pm

Dinsdale wrote:
Mikey wrote: Our next thing, though is going to be replacing the ceramic tile counters (yeccchhh) with manufactured granite.
I know this doesn't pertain to cooking or your bitchin new pan, but...

Don't do it.

Unless it's for a triple-wide.

That stuff looks like...well, it looks like what it is -- imitation ass. Throw down a laminate floor in that kitchen, and you're in top-notch white trash heaven.

And you would suggest....what?

Formica?

BTW, the ceramic tile floor stays.

Dinsdale · Post by **Dinsdale** » Thu Oct 12, 2006 5:32 pm

Hmmm....let's see...what might be a MUCH better, stronger, more attractive surface than IMITATION granite...hmmm....

Let me think on this one, it's a toughy...

Hmmm....what's better than IMITATION g-r-a-n-i-t-e ?

Yeah, I guess you got me...I'm drawing a blank here.

:thisiswheretherolleyesgoes:

Screw that, dude -- yank the ceramic floor and throw down some imitation hardwood.

Headhunter · Post by **Headhunter** » Thu Oct 12, 2006 5:36 pm

The new house is not overly large. The wifey and I are close to being empty nesters. Daughter is 17, so we bought a house that won't be too much house for just the two of us.

And yeah, we're putting Formica in it... For now. The fucking builder wanted over twice retail for R-E-A-L granite! We're going to yank it once we've settled and the moving and closing expenses are absorbed.

Dinsdale · Post by **Dinsdale** » Thu Oct 12, 2006 5:46 pm

Formica(which is/was actually a brand name, the product is called "laminate countertop," like Linoleum is a brand of vinyl flooring), scores high marks in the cost/effectiveness department, although it leaves a little to be desired in the cosmetic and overall durability departments.

But, it's about 100 times more cost-effective and cosmetically sound than that screamer-of"I'm white trash!" that is Corian and other imitation granite crap.

If I had a cam, I'd take pics of what $2500 did for a kitchen (I forget the number, but it was a pretty insane amount of counter square-feet). But, I don't. Full-on freaking BOOYAH job, with a really sweet slate-squares backsplash. Fairly gorgeous, actually.

But, I wouldn't count on you guys getting that work done for $2500...since I know people....who know some people.

Headhunter · Post by **Headhunter** » Thu Oct 12, 2006 6:09 pm

Yep, that sounds like a deal, Dins. I've got a quote at $3000 just to drop the granite on the counter.

trev · Post by **trev** » Thu Oct 12, 2006 11:37 pm

There is no "perfect" kitchen countertop.
These are the top 2 rated, in order.

ENGINEERED STONE
Best for most kitchens. More choice than granite. Needn't be sealed.
But its uniform look isn't for everyone. Edges can chip.
Examples Cambria, Silestone, Zodiaq.
Price $50 to $85 per sq. ft., installed.

GRANITE
Best for toughness with the appeal of real stone.
But it must be sealed periodically. Color and grain may not match store samples.
Examples sold at local fabricators.
Price $50 to $100 per sq. ft., installed.

Atomic Punk · Post by **Atomic Punk** » Fri Jan 12, 2007 3:46 pm

How about using a wok to stir-fry veggies instead of "grilling" indoors on a pan? With a wok you cook with high heat and finish fast.

I guess if you consider a cheap Habatchi as "grilling outdoors," then maybe the pan is just right for you. "Pit Master" Tardowned, believe it or not there are some pretty damn good cooks in this forum and you will be ridiculed for your post if they aren't bored.

BTW, you can get that same faggot grill pan for $34.99 @ Target. For twice that amount you can get a Weber kettle grill. Oh, the Weber is for outdoor use... my bad.

Mikey · Post by **Mikey** » Fri Jan 12, 2007 10:31 pm

Never tried a grill pan and probably never will. When I hear the word "grill" I associate it with "broiled", as in on a grill and not in a pan. To me that's the same as frying.

I guess I'm lucky to live in a place where I can cook outside about 364 1/2 days per year. I would never cook a steak on the stove. Especially not until I find the time and energy to connect up the duct on my exhaust fan.

I now have two choices - the gas Weber or the new smoker grill in which I can use either charcoal or wood. I've still got a lot to learn about that one.

There is something to be said for grilled veggies. It's a lot different than stir frying. But again, I will stick to my grill (no pun intended).

Dinsdale · Post by **Dinsdale** » Fri Jan 12, 2007 11:25 pm

Mikey wrote:I guess I'm lucky to live in a place where I can cook outside about 364 1/2 days per year.

I can do the same, if I'm so inclined. Really makes one pay close attention to the grill when it's 35 degrees outside, though.

I would never cook a steak on the stove.

In an emergency, at least throw down some foil on the botton rack, and out it on the highest rack setting under the broiler...and crack a window.

the new smoker grill in which I can use either charcoal or wood. I've still got a lot to learn about that one.

That sounds quelle cool. It has the side box?

With wood, I've found it best to take some time, and build a huge blaze, then let it burn way the heck down. Hardwoods are always the best, and usuing native hardwoods(that's actually a drunkard's catch-phrase when outdoor cooking amongst my friends...take another slug of beer, and slur out "it's all about the native hardwoods BWARRRQAAARRRGGGHHH!"...try it sometime...quite staisfying)...but native hardwoods give you that regional "bode-factor." When you get a really nice bed of coals, then you can use some wood that's been seasoned, but then soaked a little(your local department of environmental quality will be thrilled).

I have a feeling you'll have a blast with that thing, and make some tasty treats to boot. Kababs over a really smokey fire are pretty bombastic.

Mikey · Post by **Mikey** » Sat Jan 13, 2007 12:33 am

Oven broiled is acceptable in an emergency. And actually I have been known to throw a steak in a pan, but only if I'm fixin' breakfast.

Indeed, I did get the side box model. It's more substantial than this pic looks. 833 sq in main grill surface and a small grill for the side box if I need it.

The side box will handle 16" logs. I bought a pile of split local oak from a neighbor and a bag of cherry wood chunks from the bbq store. When I prune my fruit trees in a couple of months I'll have some plum, peach and nectarine wood. That might be interesting.

So far I've done 6 full racks of baby backs at the same time using oak in the box. The ones nearest the side box got a little too hot so I had to rotate. I need to get some racks so I can stand them up on their sides. I smoked about 2 dozen chicken pieces last weekend with cherry wood , and grilled some "fresh" king salmon fillets directly over mesquite coals. I wish I had more time to screw around with this thing, cause it's pretty awesome, but it's pretty much a weekend activity at this point.

Sunday I'm planning on doing a brisket. That should take most of the day to cook. I got half a dozen jars of IndyFrisco's awesome sauce, some of which will be slathered over the brisket at the end of the day. Kebabs, steaks, and (OMG) tri tips over a wood fire will be coming soon as well.

Dinsdale · Post by **Dinsdale** » Mon Jan 15, 2007 6:17 pm

Mikey wrote:grilled some "fresh" king salmon fillets directly over mesquite coals.

If you can regulate it well enough, you can "properly" smoke salmon after a 24 hour brine job. Then, smoke it between 160-165 degrees. Probably take around 4 hours or so, depending on thickness and whatnot.

While grilling it is awesome, "smoking" it actually involves some interesting chemical reactions, which happen when brining, and when you keep the temp around 160.

Sweet freaking grill, though. Might be nice to do the searing right on the firebox, which would let you allow the fire to burn down more before putting the meat on, which I've found to be nice when wood-cooking. Then, you can just add your moist chucks after that, which keeps the fire temps down, and makes a bunch of atmosphere-choking smoke(but damn it tastes good).

indyfrisco · Post by **indyfrisco** » Tue Jan 16, 2007 10:02 pm

Mikey,

I hope you didn't slather the brisket with the sauce. Brisket is best served sliced, then pour the sauce on the brisket. Brisket doesn't need slathering liek ribs do. It is basically a waste.

Hope the sauce is treating you well.

Mikey · Post by **Mikey** » Tue Jan 16, 2007 11:13 pm

IndyFrisco wrote:Mikey,

I hope you didn't slather the brisket with the sauce. Brisket is best served sliced, then pour the sauce on the brisket. Brisket doesn't need slathering liek ribs do. It is basically a waste.

Hope the sauce is treating you well.

Exactly what I did (see the other thread).
I used a sop of water, beer, vinegar and lemon juice to keep the brisket moist.

The sauce is awesome.

Husker4ever · Post by **Husker4ever** » Wed Feb 07, 2007 11:03 pm

Mikey wrote:
Dinsdale wrote:
Mikey wrote: Our next thing, though is going to be replacing the ceramic tile counters (yeccchhh) with manufactured granite.
I know this doesn't pertain to cooking or your bitchin new pan, but...

Don't do it.

Unless it's for a triple-wide.

That stuff looks like...well, it looks like what it is -- imitation ass. Throw down a laminate floor in that kitchen, and you're in top-notch white trash heaven.
And you would suggest....what?

Formica?

BTW, the ceramic tile floor stays.

I've got Corian (i think that's how you spell it) durable shit that's damn near scratch, stain, and burn proof.

Dinsdale · Post by **Dinsdale** » Wed Feb 07, 2007 11:34 pm

You forgot "having-class proof" and "looking good proof."

Fuck...if I had a decent digicam, I'd show you trailer-dwellers what a countertop is supposed to look like. For now, I can only give a written description --

It doesn't look like Corian.

Can't believe the nasty crap people are paying (a lot of) money to put in their houses.

Husker4ever · Post by **Husker4ever** » Thu Feb 08, 2007 12:17 am

Dinsdale wrote:You forgot "having-class proof" and "looking good proof."

Fuck...if I had a decent digicam, I'd show you trailer-dwellers what a countertop is supposed to look like. For now, I can only give a written description --

It doesn't look like Corian.

Can't believe the nasty crap people are paying (a lot of) money to put in their houses.

What's wrong with Corian? You can sand the stuff if you need to. It came with my house....didn't pick it and I think the previous owners dropped about 3K for it. It looks good.

Mikey · Post by **Mikey** » Thu Feb 08, 2007 2:29 am

Fuck....don't get him started.

Please.

indyfrisco · Post by **indyfrisco** » Thu Feb 08, 2007 3:03 pm

Too late.

Dinsdale · Post by **Dinsdale** » Thu Feb 08, 2007 8:06 pm

Corian blows big ass, is the problem.

But...if it's installed, and it's happy being on your counters...then fuck it, it's fine. If I was doing a renovation for profit, I sure the hell wouldn't tear it out...I'd call it a "happy-where-it-is" countertop, and spend the money on other things.

Once it's there, it is what it is. It'll be a cold day in hell before I recommend/contract for it, though. Can usually do granite for the same or less.

Headhunter · Post by **Headhunter** » Thu Feb 08, 2007 8:13 pm

I don't know that I would go as far as to say that corian blows ass, but I will say that when placed next to granite of equal price it sure doesn't stack up.

Dinsdale · Post by **Dinsdale** » Thu Feb 08, 2007 8:37 pm

Exactly.

It's high-end double-wide stuff.

Husker4ever · Post by **Husker4ever** » Thu Feb 08, 2007 8:50 pm

Dinsdale wrote:Exactly.

It's high-end double-wide stuff.

Oddly enough....the previous owners who picked the corian moved to a lake community with double-wide modulars. These things are nice....2x6 frame walls, cathedral ceilings, 2 fireplaces, and top of the line appliances and fixtures and a deck to die for with landscaped approaches to the lake....but they are still glorified trailers.

I'd take granite over corian most definately.

indyfrisco · Post by **indyfrisco** » Thu Feb 08, 2007 9:13 pm

Do you use those square head deck screws to attach the corian?

Husker4ever · Post by **Husker4ever** » Thu Feb 08, 2007 10:54 pm

IndyFrisco wrote:Do you use those square head deck screws to attach the corian?

^^^^there's a story here I vaguely recall. I wasn't in much back then but I believe it had something to do with a rant about 'tards using phillips headed deck screws.