What's cookin', good lookin'? Part II

[ultramarineblue]

I'm baking a cinnamon apple cake.

 

[Wonderer67]

Meals I cooked over the last five nights:

Chicken Tikka Masala
Pizza
Marinated chicken
Spaghetti squash
Tonight we has sausage, onions and peppers

 

[Curious51228]

Syrup!

I cooked 40 gallons of maple sap down into 10 pints of syrup! Spring ritual where we live!

 

[Orchidea73]

I had planned on preparing some sausages with broccoli but I'm craving some spaghetti with Olive oil, garlic and chili pepper instead. I think I'm going with that. Quick to prepare and so yummy.

 

[gracie920101]

Where's Seela?

I haven't seen her since before I went into hospital.

 

[twister947]

Where's Seela?

I haven't seen her since before I went into hospital.

Wondering the same thing...

 

[soltiera]

Tonight is linguine with clams.
(Also wondering if Seela is okay.)

 

[bailadora]

Induction cooktop advice

Does anyone have an induction cooktop or range? If so, care to offer some advice to a newbie? We're looking to remodel our kitchen and gas is a non starter with the HOA, which leaves me no other choice but to go conventional electric or induction. I'm currently looking at two different models, the GE Profile 36 in cooktop:

https://www.homedepot.com/p/GE-Prof...ct-Fit-PHP9036DJBB/205974868#product-overview

and the Bosch 800 series:

https://www.homedepot.com/p/Bosch-8...k-with-5-Elements-NIT8669UC/309191330#overlay


The Bosch obviously looks sleeker, has more wattage, and more bells and whistles than the GE Profile, but I honestly don't know if I need all of that even, if I want it. I cook 6 days out of 7 (we order in on Sunday evenings), and stir fries are on the menu at least once a week. During the holiday season, I go all out with several sides and desserts.

A significant factor in consideration is also the delivery date. I can get my hands on the GE profile next week, but the Bosch is back ordered till mid-May, and even then there's no guarantee it'll be delivered by then.

My contractor says a remodel they're currently in the middle of has been put on hold because the Bosch she ordered is now not available until June! I do have a bit of leeway because the soonest my contractor can get me on the schedule is mid May, but I'm also leery of being left in the lurch if a back ordered appliance doesn't come in when scheduled. Due to all the Covid mess, it's a bit of a crap shoot.

Thoughts and suggestions would be appreciated.

 

[gracie920101]

Does anyone have an induction cooktop or range? If so, care to offer some advice to a newbie? We're looking to remodel our kitchen and gas is a non starter with the HOA, which leaves me no other choice but to go conventional electric or induction. I'm currently looking at two different models, the GE Profile 36 in cooktop:

https://www.homedepot.com/p/GE-Prof...ct-Fit-PHP9036DJBB/205974868#product-overview

and the Bosch 800 series:

https://www.homedepot.com/p/Bosch-8...k-with-5-Elements-NIT8669UC/309191330#overlay


The Bosch obviously looks sleeker, has more wattage, and more bells and whistles than the GE Profile, but I honestly don't know if I need all of that even, if I want it. I cook 6 days out of 7 (we order in on Sunday evenings), and stir fries are on the menu at least once a week. During the holiday season, I go all out with several sides and desserts.

A significant factor in consideration is also the delivery date. I can get my hands on the GE profile next week, but the Bosch is back ordered till mid-May, and even then there's no guarantee it'll be delivered by then.

My contractor says a remodel they're currently in the middle of has been put on hold because the Bosch she ordered is now not available until June! I do have a bit of leeway because the soonest my contractor can get me on the schedule is mid May, but I'm also leery of being left in the lurch if a back ordered appliance doesn't come in when scheduled. Due to all the Covid mess, it's a bit of a crap shoot.

Thoughts and suggestions would be appreciated.

When you think about all those bells and whistles, do you get excited and your heart goes pitty-pat or just think "what will I do with all that?"

If you feel you would use the extras then go for it. Otherwise I would just go for the top of the line in a readily available model.

 

[bailadora]

When you think about all those bells and whistles, do you get excited and your heart goes pitty-pat or just think "what will I do with all that?"

If you feel you would use the extras then go for it. Otherwise I would just go for the top of the line in a readily available model.

I’m not sure, which is I why I’m hoping to get advice from folks who have this type of cooktop. Sometimes the bells and whistles seem extraneous, until someone explains all the cool/neat/useful things you can do with them.

 

[shmily]

cranberry orange bread!

 

[Orchidea73]

Vegetable pastry-free flan (quiche?)

https://i.imgur.com/h2dio45.jpg

 

[Primalex]

Vegetable pastry-free flan (quiche?)

or maybe frittata?

 

[Orchidea73]

or maybe frittata?

Nope. In Italian would be sformato.
It's like this when cut. https://blog.giallozafferano.it/ric...E-Ripieno-di-Mozzarella-ANTIPASTO-Salato-.jpg

 

[KimGordon67]

Does anyone have an induction cooktop or range? If so, care to offer some advice to a newbie? We're looking to remodel our kitchen and gas is a non starter with the HOA, which leaves me no other choice but to go conventional electric or induction. I'm currently looking at two different models, the GE Profile 36 in cooktop:

https://www.homedepot.com/p/GE-Prof...ct-Fit-PHP9036DJBB/205974868#product-overview

and the Bosch 800 series:

https://www.homedepot.com/p/Bosch-8...k-with-5-Elements-NIT8669UC/309191330#overlay


The Bosch obviously looks sleeker, has more wattage, and more bells and whistles than the GE Profile, but I honestly don't know if I need all of that even, if I want it. I cook 6 days out of 7 (we order in on Sunday evenings), and stir fries are on the menu at least once a week. During the holiday season, I go all out with several sides and desserts.

A significant factor in consideration is also the delivery date. I can get my hands on the GE profile next week, but the Bosch is back ordered till mid-May, and even then there's no guarantee it'll be delivered by then.

My contractor says a remodel they're currently in the middle of has been put on hold because the Bosch she ordered is now not available until June! I do have a bit of leeway because the soonest my contractor can get me on the schedule is mid May, but I'm also leery of being left in the lurch if a back ordered appliance doesn't come in when scheduled. Due to all the Covid mess, it's a bit of a crap shoot.

Thoughts and suggestions would be appreciated.

I had to check whether mine is induction - it was here when I moved in, and I'm also a luddite when it comes to new cooking tech. It's actually ceramic, so I'm of no use to you at all ... except that I'm guessing you do know that induction cooktops need some fancy pants pans? I've personally found the ceramic pretty good - is that an option? I'd prefer gas, but can't afford to get it installed. It's true the induction hobs heat extra fast etc etc, but the ceramic ones seem pretty good, and it's great having a flat surface, and they're easy to clean. Anything that needs some special kind of pan would just make me nervous.

I have to say that I tend to instinctively stay away from bells and whistles. I have the most standard oven imaginable, and even then I don't think I'm using half of it's options. Things that would be important to me in a cooktop would be the size of the elements and easy of cleaning. I tend to think that anything extra is just another thing to break down. (You are, of course, talking to someone who only got their head around electric windows in cars, which similarly have just seemed like another thing to break down.)

 

[IrisAlthea]

Cod cooked norwegian style, with sauce hollandaise, rice and lettuce.

I’m not sure, which is I why I’m hoping to get advice from folks who have this type of cooktop. Sometimes the bells and whistles seem extraneous, until someone explains all the cool/neat/useful things you can do with them.

We have an induktion cook top and I like it a lot. It’s not quite as good as cookibg with gas but has a bit of the same perks.
We bought a cheeper one because there will be a kitchen reno later and we might get another then.
I’d get more wattage if I could. In our case the electrical system needs an update first though.
Bells and whistles are always nice. Variable size cooking zones are great. More is better.
Check what the smallest and biggest possible pot is and compare to your needs.
Easy to clean is always important to me.
Hope that helps!

 

[KimGordon67]

Moussaka. With venison mince, which is often weirdly cheap at the supermarket I shop at.

ETA - also with kumara instead of potato, because I discovered I have no potatoes. (Kumara is like the local version of sweet potato, I guess.)

ETAA - I tried to post a photo of a kumara but it came out huge.

 

[Lady2020]

I recently baked salmon after impulsively coating it with parmesan. It was delicious. I'm sure that I wasn't the first to do this, though.

 

[Primalex]

I had to check whether mine is induction - it was here when I moved in, and I'm also a luddite when it comes to new cooking tech. It's actually ceramic, so I'm of no use to you at all ... except that I'm guessing you do know that induction cooktops need some fancy pants pans?

 

[ToPleaseHim]

Bailadora sighting!!

 

[Primalex]

Does anyone have an induction cooktop or range?

Somehow I missed this question. Is it still relevant?

 

[IrisAlthea]

Somehow I missed this question. Is it still relevant?

The dates in her post made me think it might, but don’t know how often she’s here.

We had cold sliced pork roast on danish rye with jellied clear gravy (no idea what it’s called in english?) and a salad made with red cabbage, granny Smith apples and walnuts.
Lindemans Apple Lambic Beer with that.

 

[twister947]

Boiled Gulf shrimp.

 

[KimGordon67]

Tonight is chicken livers with mushrooms and onions that have been caramelised with cider, on wilted spinach. Because I live alone, I can satisfy my cravings for chicken livers whenever I like ... also they're super cheap. (Although I do get the more expensive free range ones.)

 

[Dreamliner]

Being Easter, along with standard fare of smoked fish and beef, the centre piece tonight is a take on bread and butter pudding.

Brioche hot cross buns, vanilla custard, add in dates and apricots and finish with a maple glaze.

KG,, I use lamb liver and a few other non normal offcuts. Superb dining you have lined up.