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Which Hestan is this? My understanding is that Thermoclad is 2mm of aluminum, and the Nanobond is a bit thinner. They allege the cores are pure aluminum for "up to 35%" better conductivity. I've had a Thermoclad, and I see no difference.

Old Lai Huat style sambal barramundi

I rarely bake, and when I do it's usually for simple things like quick breads, corn muffins and cornbread, brownies, and dessert loaves, like a pound cake, or popovers and similar items. Once in a while I'll bake some cookies. These recipes pretty much all call for butter, but none of the recipes I've used or come across specify the fat content of the butter. Euro-style butters generally have a greater fat content that stateside spreads. For the type of baking I do, does the fat content of the butter play much of a role? I'm guessing it doesn't, especially in the quantities used for such baked goods, but I'd rather not guess and get some facts or experiences from the bakers here. Also, should I assume that if a recipe is from the US (or Canada, Latin America) the butter that's called for is the lower fat, US-style butter, and if a European recipe it's automatically the higher fat content butter? In what baking situations is the fat content of butter most important? For example, how about brioche or croissants, or biscuits, or when making popovers? Might there be a noticeable difference in the results depending on the butter used? Tangentially, would switching fats from butter to, for example, lard, require any change in the quantity of the fat?

Your goat is quite meaty, Frogprincesse. I also like goat. Readily available here, lucky me. However, the goats sold here are rather bony. I have SV'ed them and finished in the oven, or cooked on low heat in a covered pot (in the oven)/Cretan-style. Cretan-style (slow-roasted in red wine, olive oil and lemon juice/vinegar) The heart and liver (seared like a steak) are even better. The same goat dish as above, but eaten in the Cretan capital, at a lovely traditional restaurant whose cooking is approved by locals. Oh, I miss Crete! The best! For sashimi, young goats are probably preferred. Tried it 2 days in a row on Kikaijima (Kikai island) last October.

(2 weeks worth of photos/meals.) Rehydrated 2 packages of dried boletus and then used the same water to cook the pasta . Shredded SV'ed duck leg. Garum brought back from Sicily now refilled with fish sauce from Phu Quoc. ========== Prawns in duck yolk sauce Okra and deep-fried tofu "puffs" in duck yolk sauce ========== Lamb chops Wild mint brought back from Athens. It has all its flowers intact and the smell is just aMAzing. Sweetish and minty. I'm not a big fan of mint but this is unlike all the versions of mint I've ever come across. More about the mint in the Athens thread at another time. Full-fat quark mixed with loads of mint and more on top. Greeks order a green dish called "boiled greens", which looks like weeds in your garden you want to get rid of asap. I had here a Chinese vegetable called "tong ho" (a type of chrysanthemum). Simply quilted briefly in a pan with some (olive) oil. ========= And today... the wait is finally over! From the same local farm every year. The first kilo (2,5lbs) I always keep it simple. Only want to savour the pure taste of freshly harvested asparagus. Vertical version if viewing on a phone.

Beans on toast, inspired by the recipe for Garlicky Great Northern Beans with Broccoli Rabe over Toast from Joe Yonan's book, Cool Beans. Rancho Gordo caballero beans and garlicky broccolini on toasted multigrain bread with chili oil and pecorino Romano.

Breakfast tacos with zucchini, roasted Poblano, and cubed kielbasa. White onion, habanero, garlic, cilantro, feta, half-and-half, and an egg.

Wings in the Speedi again, with steamed Brussels sprouts in butter.

I’m wondering if anyone here has worked with Cacao Barry Mi-Amère 58%. It is 3 drop fluidity chocolate. I’m wondering what it tastes like and if it would be good for shelling and ganaches. I’ve seen it at my local Restaurant Depot and it is priced well below the Valrhona I use. I don’t want to buy a 5kg/11 pound bag to try out this chocolate. Hoping to find it in smaller quantities. All the talk about rising chocolate prices has me looking for some other potential chocolates.

Yeah, I'm not shocked that the pan center outpaced center readings as the pan was heating. But I am puzzled that for one pan, steady state has the Freak measured temperature 15-20 degrees higher than the thermocouple measured temperature at the pan center, above the Freak sensor. Does that mean the top surface of the pan is 15-20 deg below the bottom in steady state? Sensor readings should not be **higher** than actual temperature due to any sort of coupling issue. So is there a temperature gradient vertically across the pan thickness and if so, why is it larger for the Hestan pan and smaller for the Analon and Demeyere pans? Is something wrong with the Hestan? And if so, what? Note that the Hestan pan is 3mm thick which might mean it has the thinnest base of the three pans.

I thought about using a high-temp thermal pad. It will tighten the hysteresis loop. But it's ultimately going to be limited by the conduction of the pan between the inner induction ring and the sensor, probably too much trouble for the benefit.

I am unsurprised. Nearly everyone who buys a CF does so believing it's absolutely correct, constant and precise. Good luck convincing them otherwise. The spring-loaded button thermocouple is good, but it's not that good, and the thermal contact isn't that great. Just for fun, you might try a dab of thermal grease on the button to improve contact, and compare. Also, the button is in the center, not above the coil. The field falls off rapidly with distance, too, so you have both less heat being applied dead center AND you have heat piling up there in an empty pan (Visualize the heat moving both inward and outward from the coil--this happens with gas and electric, too). Add in all the variables of pan construction, and it's... imprecise.

Yes, but Haidolao is famous for having sauces from all over China. One of their selling points. All I know is I've never been served that type of sesame sauce in Sichuan/Chongqing. And it certainly it isn't served with malatang anywhere I've seen. I'm not saying there's anything wrong with it. It just seems strange to me in the context of that recipe and the claim about it being the "soul of hotpot". None the recipes I've seen over the last couple of days of looking even mentions it. Most mention the sesame oil dip.

In Beijing, we went to a very popular hot pot place, HaiDiLao, with about 900 restaurants world wide, definitely has a sesame based sauce and there is a bunch of ingredients you can mix into it at their self-serve area. In addition to what we made ourselves, our server made us a few of her favorite "recipes".

Manado, Indonesia style chicken rica rica. This is traditionally super spicy but I used mostly big red chillies to make it edible.

This is an attempt at recreating a dish I ate in a Thai restaurant in China owned by an Indonesian, so I'm calling it just S.E. Asian. I've done it before a few times and think I'm getting close to what I remember. Mango beef. The cubed beef was marinated in Thai fish sauce, lime juice, garlic, ginger, and chilli. The mango was cubed and set aside with more lime juice to stop oxidisation. Stir fried the beef, then added the fruit and scallions and heated through. Simple steamed asparagus and rice to keep it company.

Another year, another return to the Cape. We are not on the Outer Cape right now, that is coming later this summer, but I figured I would put this visit here rather than starting a new thread. Instead, we are in Falmouth for the week. We've never stayed on this part of the Cape before. My initial impression is that the town is charming, but much more densely populated than the Outer Cape. I imagine that in the summer it would be uncomfortably crowded. We arrived Friday night. The house we are staying in is right on the water, and not elevated up on a dune like the places we stay at in Wellfleet. I would not want to be here during a big storm. Here's the front yard. We can see Martha's Vineyard right off shore (not in this picture though), and can watch the ferries going back and forth from Woods Hole to the island. My sister and nephew joined us for the weekend. The rest of the week will be just my husband and me. I'm planning on doing some cooking to amuse myself during the day. This weekend, though, we are dining out. Unfortunately, this area is not known for its dining options. We are also working around my nephew's food allergy. Last night we went to an Italian place called Villagio at the Regatta. No menu pictures, unfortunately. We ordered a couple of appetizers to share. Clams casino Bruschetta Calamari (no fried shrimp or lobster on their menu, so my nephew could have some. He was excited) For entrees, my nephew ordered the bolognese (no picture). The rest of us had cod. I ordered cod picatta Sister ordered cod toscana and husband had cod limone. The entrees were all massive. If we had known we would have shared something. None of us enjoy leftover cod, so unfortunately a lot of it went to waste. I didn't even taste my pasta. We were too full to even look at the dessert menu. Yesterday morning, my husband and I went into town to check out the French bakery, Maison Villatte. This bakery is run by the original baker at PB Boulangerie in Wellfleet, and our understanding was that the two places are fairly similar. It did indeed look quite familiar. I took lots of pictures. Croissants Muffins Tarts Quiches Fougasse sandwiches pastries And our selections, back at the house. It would be very dangerous to have a bakery like this at home!

I very much doubt that they will. They have already paid their staff to write this clickbait. By the way, in Asia, their biggest market, McDonalds sell more chickenburgers than they do beef burgers.

Reads like a BS article designed to provoke responses. As far as liking chicken...its a vehicle for sauces or fried coatings. Naked chicken is unremarkable.

Had the granddaughters up for the day. They had a grazing tray for the afternoon, then we had medium rare beef tenderloin per their request. They had only Cavendish fries done in the air fryer and a tomato. Adults had the beef, leftover grits and shrimp, and a 3-peppercorn gravy with the beef. This was a $38.00 Sterling Silver tenderloin that I got at Safeway, with a $10.00 off coupon!

Mine didn't last long. Going back for more.

I've been through my Chinese language cookbooks for Chongqing/Sichuan cookbooks looking for sesame sauce. Some suggest dipping sauces incorporating sesame oil, which is certainly not unusual. However that recipe seems to be suggesting some kind of commercially produced sauce - it says all sesame sauces are not the same, which is true, but all Chinese sesame oils are essentially the same. The recipe seems to be advocating a factory made sauce like this. I've never seen those being used in hotpots in Chongqing or Sichuan. They are more like what is used with Japanese しゃぶしゃぶ (shabu-shabu) as ごまたれ (goma dare), made with sesame paste. Anyway I'd argue the 'soul' of those hotpots is definitely their mala flavour and sensation.

Steak au poivre with a touch of dijon and smashed baby Yukon golds. Apparently left the squash at the store or it would have been served with Ina Garten's squash au gratin. Steamed broccoli was no consolation

CNN will pay you to write about your personal food aversions... https://www.cnn.com/2024/05/04/world/why-people-enjoy-eating-chicken-ijdgi-cec/index.html