Orthogonal Thought | Random musings from the creator of Cooking For Engineers and Lead Architect of Fanpop




New Yorkers - J.A. Henckels is having a warehouse sale in Hawthorne, NY

Posted 8 November, 2007 at 12:35pm by Michael Chu
(Filed under: Cooking For Engineers, Deals)

henckels.gifJohn from J.A. Henckels wrote in to let me know about their annual sale at their warehouse in Hawthorne, New York (171 Saw Mill Rd., Hawthorne, NY 10532 - Google Maps). This could be a great opportunity for people looking for Holiday gifts. The sale runs on the weekends (Friday - Sunday) from Nov. 16, 2007 to Dec. 2, 2007.

More information can be found here.

3 comments to New Yorkers - J.A. Henckels is having a warehouse sale in Hawthorne, NY

Chelsea, November 11th, 2007 at 7:37 pm:

  • I read your Cooking For Engineers site fairly frequently. I was wondering if you had ever experimented with making pie crust from scratch. I have made one only once for quiche, so it wasn't for sweet purposes. I think it would be a good potential article on CFE if you have the time or inclination, or just have a recipe you like.

Michael Chu, November 12th, 2007 at 11:59 pm:

  • Pie crust is on my list of recipes to do for CFE. There is one problem that I have with it… the amount of water needed in the dough seems to vary depending on the humidity. I haven't figured out a good way of describing in words how much water to add.

Nicole Gustas, November 14th, 2007 at 4:51 pm:

  • Hey, Michael!

    First off, wanted to tell you I linked to your page on brining in two of our Thanksgiving how-tos:

    Second, on the pie crust question:
    I tested our pie crust page (it's here: http://www.mahalo.com/How_to_Make_Flawless_Pie_Crust_%28It%27s_Easier_Than_You_Think%29), and while testing it, I learned that Cook's Illustrated suggests replacing the water with vodka. The reason? They say water binding with flour makes gluten, which makes the crust tough. A lot of vodka's moisture is from alcohol, which evaporates with the heat and creates less gluten, allowing you to add more moisture and make the crust more malleable before cooking. I did it, and it was great! It did leave me with a couple of questions, though:
    1. They suggest vodka because of its high alcohol content and flavorlessness. Vodka's usually 80 proof, but Absolut has now come out with a 100 proof vodka. Would more alcohol = more tender flakiness?
    2. For that matter, what if you used something like Everclear?
    3. And what if you used, say, bourbon in the crust of a walnut pie, or tequila in the crust of a key lime pie? Would it be yummy, or ghastly?

    I need to experiment with all these, but can't for a little while. I thought these would be useful questions for you as you embark on that page, though!

    - Nicole