Deephaven

Demeyere plancha was sadly discontinued in 2018. There is some odd European website selling them but otherwise none available. ☹️

Still shopping. As for the copper, I've had it all for more than 20 years. It owes me nothing. I've loved it, but also am ridiculously sick of the heat and oil splatter due to the gas. I tested out a wolf induction and it did something's even better than my bluestar. I ordered up the try me size falk. It landed yesterday. Boiled water on my El cheapo induction burner and boiled water in the equivalent copper pan on the stove. Upon removing the pan from the heat the falk unboiled 3* faster than the bimetal. To be fair this was a test of the blue star and copper vs induction and falk. I am sure that the flames kissed up the sides of the copper heat soaking it more than the falk, but it was a test not a conclusive one. Open to others. My shopping will be completed in Nov when I am next in Europe. Trying to make sure I know what I want before I go so I can preorder it to a friends house. Will look at the demeyere teppanyaki right now...m

If you can't fry an egg....

However you are used to doing it. I usually cut the stick of butter in 1/3's the long way twice and then cube it. After that I use my fingers. It almost works better with frozen as they don't squish. We almost always have frozen berries in the freezer because I buy them when they are on sale and just freeze the excess we don't eat. Smoothies, muffins, scones, they get used for. By the way substituting cranberries and orange peel makes nice ones as well. Lots of other combos but those two are my favorite. As for the lemon zest it is in grams because I buy bags of lemons at costco and then zest & juice them all. Juice gets frozen in 2oz cubes and the zest in a tupper ware and it leaves in the freezer.

Big key is to not really make it come together. There is still a ton of loose bits when I dump it on the counter. Just like biscuits, pie crust you barely want it to come together. Reading my recipe shaggy is not a strong enough description. Unmixed but almost together would be. Just like biscuits it's those folds that make a difference. I trifold in each of the folding steps to get more layers. Keep the fat cold! If my recipe isn't descriptive enough, I'd be glad to answer questions.

Absolutely. Glad to share anything. Not home at my PC now but will post a screen shot of it later.

Blueberry lemon scones

Then clarify. Yaki Udon is Japanese....that is the topic

Not in Japanese recipes. Stop applying Chinese broadly to all asian dishes. In this case it just isn't right.

Kung Pao Tofu

As I stated above; however, to make sure we don't confuse the OP I will repeat it. In Japanese recipes dark soy = normal, is no label of dark. Light soy however is labelled. Dark Japanese soy is more akin to light Chinese than dark. It is different but that substitution is way better than subbing Chinese dark . Personally I never sub Chinese for Japanese products nor Thai or others. So many great soy sauces you should have them all.

Japanese dark soy sauce is normal, they mark the other "light". Careful as well, not "lite" as that is usually low sodium. Other Asian countries do it differently. That being said in that recipe that is a substitution as well and imo you should have a bottle of mirin as the rice vinegar sub won't work.

My families favorite way of having greens is to take a couple of the really big containers and cooked them down 70% and put them in a bowl with a piece of pan roasted halibut/seabass/etc and a sauce made from a cup of water, 1/3 cup soy, 1/4 cup brown sugar and then steep a 1" piece of fresh ginger and 3 cloves of garlic chopped at a boil for 10min. After 10 add 2 tsp of black tea and steep another 3-5min and pour this over the fish & spinach.

Jerk chicken, peas & rice and tostones

Found a beautiful zabuton Ate it with some baguettes following AnnT's process.

How about how they seal?

We live in the woods. Plenty of mice living in my yard and I'd like to keep them out of my cabinets. Mostly going to store charcoal, grill tools and such so it isn't the end of the world but since I am designing a new outdoor space I'd prefer to make sure I don't generally have to worry about mice. I realize keeping all food out of them is the biggest key, but wondering if anyone has found some weather ok cabinets that will keep out the rodents?

Thank you!! I updated my typed version above, ordered some shrimp paste, and am excited to try it!

Sadly I had to go to Singapore 3 times before even trying this....but fell in love for my other 8 trips had it for breakfast nearly every day. Sadly it's been more than 10 years since I was in Singapore . I've made my own rendition a few times with store bought roti prada (costco) and really enjoyed it, but will definitely make this. In order to have something to follow in the kitchen I typed it up in the format I use, but I have a couple questions I'd love to have you clarify if possible. 1 - handful of ground coriander (or small handful of ground cumin)...I am 6'7". A handful to me is around 3Tbsp. Figure I am not normal though and want to make sure I am in the ball park 2 - in reading your changes, I couldn't tell if you added the potatoes before freezing...I sort of figured it wouldn't matter since they are par cooked and chose to add them with the chicken to really just have a rempah in the freezer 3 - Did I read the portioning right? ie, 16 thighs for the whole rempah? 4 - When you pull the prata dough out from the fridge how long do you let it rest before stretching? 5 - Most important one yet, is there a belacan you recommend? When I read 5 Tbsp I was contemplating my Thai paste and thought that was a typo as it would dominate. Would love to know what you use. Here are my typed up versions...if you answer the above I will update them. Hopefully I am not breaking any rules on the forum or offending you Kenneth by typing this up. I am SUPER excited to try it.

I reverse sear all the time. Kamado Joe Jr is ready temp wise in 20min. Most of the lump is black and stays that way. Some even stays black during the sear albeit only the edges. I can usually get 2-3 meals out of a load although I always add a handful of two of fresh on top

The wok burner I linked is cheaper than any side burner for a grill $550. Figured it was two fold use. I also make maple syrup and process my own animals making bulk stock so a large outdoor burner is logical. Any other simple side can be done in a wok instead of a pan. I had read liuzhou's link before and probably should have clarified why I wanted a wok burner outside. Glad you all caught that it was only a 12" from Madein though as I just don't contemplate woks in diameter very well. I have a 38cm one from a chinese grocery store I use in the blue star all the time and would hate tossing things in the little 30 for our family.

I wasn't sure wok wise what could work on the induction. If I get my way I will have something like this outside for real wok cooking ...but there will be time I need to do things in batches inside. Will shop for a bigger one for in the house as even if it is bigger I don't have to cook any more. Tossing in 12 would be interesting, completely missed that. Are there pans you would choose over those Falk's for any application?

Would love input on my shopping list. Remodeling the house and my beloved Bluestar and Copper Mauviels aren’t part of the plan. Basically starting from scratch pan wise outside of some oblique pieces I am not replacing. For the ones I am replacing my current shopping list is below. Would love input on if there is something else that would be of benefit to replace/upgrade these with. I've searched the forum and while there are topics on pans, none of them seem to be focused on induction and choosing overall the pieces that will be used. I am definitely willing to budget more if there is a gain, but would like a well rounded list. It pans me to replace my copper, but the time has come. Some great info on copper pans here: Some great info on copper cookware here: Which led me to the Falk which you will see below. As for pan technologies this is also a great read Either way, for this thread we are a family of 4, rather large eaters and we make pretty much food from every part of the world. Induction is new to us and I'd like to make the right decision the first time through. Here are what we are contemplating first in pictures and then my Excel summary. Frying pans: General purpose Falk Copper in 28 & 32cm High heat searing Demeyere Proline 32cm High heat not worry about it pan Madein Carbon Sauce/Saucier: Generally looking at only Saucier as I don’t know what I’d need a sauce pan in addition? Falk 18, 24, 28 Butter warmer Made in .75 Quart Griddle & Wok Madein I’ve tested this griddle, but have no idea on the wok. The griddle worked great on the Wolf induction range I am getting so I figure it is logical Stock pot/Dutch Oven Cuisinart 12qt and LeCreuset 7.5qt General questions: · I hadn’t planned lids that match as I tend to prefer silicon lids that are more universal. Butter warmer is the exception, am I nuts? · Is the 11.5“/29cm diameter stock pot logical or something narrower and taller? · 7.25qt/liter LeCreuset the right size for a family of 4? Staub or another choice more logical? · I have both a 28cm Saute and Saucier...are these redundant? Should I instead get a smaller Saucier? · Being the Saute is a bottom only cooking vessel should I go with the Demeyere instead? ... or possibly a Fissler? And my shopping/pricing list. I am going to Europe here in November and being the prices of Falk/Demeyere are much better there plan to purchase then. As a pre-shopping I had planned to order the try me Falk pan now. Feel free to point out anything negative, positive or nuts. I have some time, but would like to prepare for my trip.

That's interesting. I can taste the smell of the lump on my food and love it. The smell of briquettes turns me off. I've read countless BBQ pages where the claim is briquettes off flavor your food and took it as fact. This makes me want to do a test back to back. Trying to decide if it is worth sacrificing a pork butt for...

Not sure if you call it braised, fried or a combo. My favorite way to have a pot roast is to brown it on all sides and then drown it in a bottle of 2 buck chuck in a cover pot and bake it 450F until tender. It isn't really a photogenic meal, but the smells and taste more than make up for it.