Cooking/Grilling & Gadgets forums?

[Kreth]

So it seems we have some serious amateur chefs here at CA (and I think a few pros as well). It's only in the time since I met my wife that I've developed an interest in cooking and related toys. In fact, she loves to tell people that when we met, my fridge held a jar of mayo and a 12-pack.
I'm still at the stage where I'm happy to have a choice between smoked and hot paprika, but I can't speak to the merits of one spice brand over another. And I drool over Wusthoff, Henckel, Kyocera, All-Clad, and others.
So, I ask you hardcore amateur chefs, what's your CA for cooking/grilling/smoking/etc.?
Posted via Mobile Device

[Tio Gato]

Hi Jeff, it's so cool that you want to get into cooking. My bride of 17 years can't cook anything, but I think she's faking.

The website www.thesmokering.com has multiple sites about grilling and smoking. Searching for food blogs will yield some good results.

The most important thing about cooking is learning techniques, not recipes. If you can learn to braise, saute, bake, roast, grill, smoke, boil, etc. you can cook anything without a recipe. Send me a PM with your addy and I'll send you a technique book or two. Mmm food

[csbrewfisher]

This is the place. It's a subscription site, but well worth it. Equipment reviews, tons of how-to vids and of course recipes.

[timj219]

Originally Posted by csbrewfisher

This is the place. It's a subscription site, but well worth it. Equipment reviews, tons of how-to vids and of course recipes.

Couldn't agree more. I have a site subscription and a stack of their print mags at home.

[Mr B]

I love my Maverick Wireless Temp Probes.

http://www.maverickhousewares.com/et7.htm

They can be purchased for much less than the home site. Amazon etc.

I use them every time I use the smoker. One to monitor the cabinet temp and one for the internal temp of what I am cooking (pork shoulder etc.)
I can have the receiving unit inside, on my kitchen table or on my nightstand for those all night smoking sessions.
You can program in an alarm to go off when it reaches a certain temp. Very handy.
I used it in the thigh of my 20 lb turkey this year for a perfectly cooked bird.

Highly recommended for pro and novices alike.

[Kreth]

Originally Posted by Mr B

I love my Maverick Wireless Temp Probes.

Are these ok for oil temps as well as meat?
Posted via Mobile Device

[Kreth]

Originally Posted by Tio Gato

Hi Jeff, it's so cool that you want to get into cooking.

I have some go-to recipes that I do well, but reading some of the threads here I realize I'm still smoking my Swisher Sweets on the golf course...

The website www.thesmokering.com has multiple sites about grilling and smoking.

Bookmarked, thanks!

The most important thing about cooking is learning techniques, not recipes. If you can learn to braise, saute, bake, roast, grill, smoke, boil, etc. you can cook anything without a recipe. Send me a PM with your addy and I'll send you a technique book or two. Mmm food

Very cool of you to offer, Jeff. PM sent your way.

Originally Posted by csbrewfisher

This is the place. It's a subscription site, but well worth it. Equipment reviews, tons of how-to vids and of course recipes.

America's Test Kitchen and Cook's Country are part of our default Saturday afternoon PBS cooking show block if we have no other plans. We've bought a few items based on their equipment reviews.
Posted via Mobile Device

[mosesbotbol]

Originally Posted by Tio Gato

The most important thing about cooking is learning techniques, not recipes. If you can learn to braise, saute, bake, roast, grill, smoke, boil, etc.

Ain't that the truth. I would work on one thing at a time over and over until you master it and then move on. Each time, take note of your mistakes and what you liked.

I hardly ever use a recipe for normal "dinner" food; it's all techinques and common food associations/pairings for seasoning and what goes with what...

[Kreth]

Originally Posted by mosesbotbol

I hardly ever use a recipe for normal "dinner" food; it's all techinques and common food associations/pairings for seasoning and what goes with what...

I usually measure the first few times I try a recipe. After that I'll eyeball it. I do find on a lot of recipe sites like epicurious.com, cooks.com, recipezaar.com; people seem to overspice their dishes. So, I'll usually start on the low side and build from there. About a month after I gave up the cigs, I had to do the same with my own dishes as my taste buds came back.
Posted via Mobile Device

[mosesbotbol]

Originally Posted by Kreth

I do find on a lot of recipe sites like epicurious.com, cooks.com, recipezaar.com; people seem to overspice their dishes.

Wow, I would say the total opposite. You must have a sensitive pallette? Good for you!

[Kreth]

Originally Posted by mosesbotbol

Wow, I would say the total opposite. You must have a sensitive pallette? Good for you!

Nah, I think I have the palate of a caveman: "Paprika good! Kreth like!"
Maybe it's the dishes I'm picking? For example, I found a recipe for a curry-battered fried chicken breast recipe on Epcurious, IIRC. I went with half the curry powder and it was still on the edge of "Damn!" (but delicious with a bit of ranch dressing as a dipping sauce).
Posted via Mobile Device

[Aero95]

A must have if you like kitchen knives ive got two from this guy. http://www.cartercutlery.com/

[Kreth]

Originally Posted by aero95

A must have if you like kitchen knives ive got two from this guy. http://www.cartercutlery.com/

Some beautiful knives, but I think a bit out of my price range. Just out of curiosity, what kind of a waiting list does he have?
Posted via Mobile Device

[Aero95]

Originally Posted by Kreth

Some beautiful knives, but I think a bit out of my price range. Just out of curiosity, what kind of a waiting list does he have?
Posted via Mobile Device

Kreth I waited about 4 months I think for a 8in Chef knife make of white steel. Another good place that I have gotten some Damascus blades from this site. http://www.japanesechefsknife.com/HATTORI.html Hattori knives are sharp as can be and beautiful. I have the HD series.

[Kreth]

Originally Posted by aero95

Kreth I waited about 4 months I think for a 8in Chef knife make of white steel. Another good place that I have gotten some Damascus blades from this site. http://www.japanesechefsknife.com/HATTORI.html Hattori knives are sharp as can be and beautiful. I have the HD series.

oooOOOooo, Hattori
You're killin' me, dude...
Posted via Mobile Device

[Aero95]

Originally Posted by Kreth

oooOOOooo, Hattori
You're killin' me, dude...
Posted via Mobile Device

Isn't that the sword maker from Kill Bill if I remember right.

[mmblz]

http://www.bluestarcooking.com/
which necessitates something like
http://www.bestrangehoods.com/home.aspx

[shilala]

I don't have a website, I've just been a major kitchen freak for years and years. If there's a top-shelf kitchen toy I don't have, it's cause I don't want it or I never heard of it.
Granted, there were lots of years or trial and error, and I looked at lots of magazines.
There's so much stuff out there now that I can't imagine how I'd sort through it all.

My automatic pasta maker broke about a month ago, and I have to get a new one. I started looking and it was too painful to continue. I'm going to take a look at some of these links and see what I can see.

[Kreth]

I forgot to post that I found the forums at chow.com after startig this thread. There seem to be a few snobs ("Electric sharpeners are sacrilege!") but also a lot of good info on recipes, knives, and other hardware.
Posted via Mobile Device

I go to www.texasbbqrub.com for advice, they have a great forum and I swear by their rubs!