yogiwan’s Profile

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From Talk

Befriending Chefs/Restaurant Staff

This is really very easy and does not have to be as convoluted as some of the above suggestions. If you have a blog, just indicate that your are writing about their place, their food and so on and ask if you could include a few comments from them along with some pictures of the restaurant, the kitchen and perhaps them in action in the kitchen. The will most likely be happy with the exposure (free advertising) and with the attention. This has worked for me with chefs I have never met before.

yogiwan at 11:34AM on 09/07/09

From Talk

Summer BBQ - How to deal with something tactfully

It's a barbecue not a sit down 7 course meal. Barbecue are normal casual with a lot of things that just a happen. If we make big deal out of everything then the real deals have little consequence.

So why not take the this as a chance to try something new. What's the down side? If it doesn't turn out perfect, you have the good excuse -- never done it before. If it turns out good -- you have another recipe in your arsenal

So make it a learning experience and make it fun. Add something unexpected to make it your own. Barbecues should be fun so make getting ready fun as well.

yogiwan at 12:16PM on 06/08/09

From Talk

The 20 Dishes you need to know

I'm not sure we are down to 20 since my wife and I both cook. But like one of the posts above we start with a rotation of basics
* Beef (cuts vary from steak to roasts)
* Fish
* Pork
* Shell Fish (Shrimp, Clams, Oysters, Mussels)
* Chicken (includes turkey and other birds)
* Pasta
* Some times vegetables without the above (baked potatoes with toppings, etc.)

Then there is the rotation of preparation
* Bake
* Broil
* Fry (including stir fry)
* Barbecue (when it is not freezing)

And there is a variation of sauces, seasoning, and side dishes.
So there is never a case of too much repetition as there is always variety of these choices. And this does not even include the pizza and pasta quick dinners or the breakfast for dinner choices that we use every once in awhile.

yogiwan
Your Smart Kitchen

yogiwan at 12:45PM on 02/16/09

From Talk

I don't have a ___ in my kitchen and I don't want one.

Some interesting and some funny responses. It just shows there are a lot of cooking style out there and cooking is a very personal experience - thus the tools should fit the person (not just the kitchen). As for me, I am sure how you survive without convection/microwave, rice maker (which is also a convenient steamer), immersion blender and a few other items. Convenient but not necessary are panini grill (not necessarily George Foreman), freezer ice cream maker, deep fat fryer. Totally needed are good chef knives, basic cookware and bakeware (silpat vs parchment goes on) including spring form. And don't forget measuring, mixing, and prep bowls.

yogiwan
Your Smart Kitchen
http://tinyurl.com/8du8d8

yogiwan at 1:27AM on 02/11/09

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From Talk

Befriending Chefs/Restaurant Staff

This is really very easy and does not have to be as convoluted as some of the above suggestions. If you have a blog, just indicate that your are writing about their place, their food and so on and ask if you could include a few comments from them along with some pictures of the restaurant, the kitchen and perhaps them in action in the kitchen. The will most likely be happy with the exposure (free advertising) and with the attention. This has worked for me with chefs I have never met before.

yogiwan at 11:34AM on 09/07/09

From Talk

Summer BBQ - How to deal with something tactfully

It's a barbecue not a sit down 7 course meal. Barbecue are normal casual with a lot of things that just a happen. If we make big deal out of everything then the real deals have little consequence.

So why not take the this as a chance to try something new. What's the down side? If it doesn't turn out perfect, you have the good excuse -- never done it before. If it turns out good -- you have another recipe in your arsenal

So make it a learning experience and make it fun. Add something unexpected to make it your own. Barbecues should be fun so make getting ready fun as well.

yogiwan at 12:16PM on 06/08/09

From Talk

The 20 Dishes you need to know

I'm not sure we are down to 20 since my wife and I both cook. But like one of the posts above we start with a rotation of basics
* Beef (cuts vary from steak to roasts)
* Fish
* Pork
* Shell Fish (Shrimp, Clams, Oysters, Mussels)
* Chicken (includes turkey and other birds)
* Pasta
* Some times vegetables without the above (baked potatoes with toppings, etc.)

Then there is the rotation of preparation
* Bake
* Broil
* Fry (including stir fry)
* Barbecue (when it is not freezing)

And there is a variation of sauces, seasoning, and side dishes.
So there is never a case of too much repetition as there is always variety of these choices. And this does not even include the pizza and pasta quick dinners or the breakfast for dinner choices that we use every once in awhile.

yogiwan
Your Smart Kitchen

yogiwan at 12:45PM on 02/16/09

From Talk

I don't have a ___ in my kitchen and I don't want one.

Some interesting and some funny responses. It just shows there are a lot of cooking style out there and cooking is a very personal experience - thus the tools should fit the person (not just the kitchen). As for me, I am sure how you survive without convection/microwave, rice maker (which is also a convenient steamer), immersion blender and a few other items. Convenient but not necessary are panini grill (not necessarily George Foreman), freezer ice cream maker, deep fat fryer. Totally needed are good chef knives, basic cookware and bakeware (silpat vs parchment goes on) including spring form. And don't forget measuring, mixing, and prep bowls.

yogiwan
Your Smart Kitchen
http://tinyurl.com/8du8d8

yogiwan at 1:27AM on 02/11/09

From Talk

Le Creuset: Is it worth it?

Le Creuset is a quality product but is not the only quality product available. I believe that cast iron products from Paderno are also top quality - http://tinyurl.com/b8gqg7 There are less expensive good products but some of the issues mentioned above could be a concern. The French developed products are of similar quality but less expensive (still not cheap).

yogiwan
Your Smart Kitchen

yogiwan at 1:09AM on 02/11/09

From Talk

Food Network Cookware

Not all cookware from China is junk. If it was then the celebrity chefs on Food Channel would not have much of their products made there.

See if you can determine the composition of the stainless. Some products with a lower amount of trace elements such as zinc are quite a bit softer and may be susceptible to leaching into cooked food. Also check the "weld" where the aluminium or copper cladding is joined to the stainless. If these are not properly sealed it is a symptom of cheap and not well manufactured product. If either of these are your situation, then by all means follow the suggestion of Jerzeee Tomato and take it back.

yogiwan
Your Smart Kitchen

yogiwan at 12:47PM on 10/12/08

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About yogiwan

Website: http://www.chefwannabee.com

Location: Reno, Nevada

About: Online retail store owner - Your Smart Kitchen
Semi-retired technology consultant and futurist
Part time golfer

Favorite foods: Not sure there are favorites - I like foods from all regions and all kinds

Last bite on earth: