Deephaven

Just was linked over here by Heidih from the dinner thread. Didn't know this thread existed. Had to read it all. It's my wives favorite dish. It is also indirectly what brought me here. I recently tested an induction range for our remodel. I wanted to test the evenness of the large burner with a cheaper 12" saute pan and thought, perfect. I will drop 2.5 lbs of cold burger into it, crowd the pan and see how it does. I made a bunch of other dishes that day, but that burger was a Laab snack for us and the employees of the Wolf distributor. Needless to say I found egullet by searching the net for discussions on induction friendly pans. The copper thread managed to get me to sign up and post.

Time to add a remodel gang box beside that one so you can hardwire the freezer outlet and keep the switch. That sucks. Sorry.

After seeing your last posts and BEAUTIFUL baguettes I went digging for a recipe. Found 63% a couple times and this helps, but am curious as to your other steps. (you have 8 pages of posts with the word baguette in them which is GLORIOUS). This is last weeks sourdough which yours put to shame, but I am not completely inept; however, I have not really made successful baguettes yet. Would love to know if you just knead and rest, fold, or what you do to get such great looking crumb and rise!

Another great use is for saving your frying oil. I keep mine in a 2qt canning jar. Canning funnel fits on top and I have a little strainer that I cut the handle off that fits right in it. Can strain the used oil easily while hot. If using it for something like in the wing thread, I line it with cheesecloth as well to grab basically all the contaminants and then can re-use it to fry them. Also use it for canning

If it isn't freezer burned, I would make a very heavy chile based taco seasoning and some strong salsa to cover up any old freezer taste.

Figured I could combine two threads answers in one. Tonight I didn't want to cook, Mexican is a "go to" in those situations here. From the freezer: leftover pulled pork, hatch green chile, tortillas. From the fridge some pasilla/tomatillo salsa from last week, lettuce & cilantro, cheddar/anejo and a quick and easy meal with only a few minutes of prep. To be fair, when I visited the bodensee a month ago the first thing I did was jump in as well. Amusingly 2 years ago when I was there I stayed at the "Bad Hotel" Translations are fun. Great spot. Have a wonderful trip.

I only cook them until the meat is done. Basically barely covering them with oil in a pot, bring to boiling and the instant the wings are cooked stop. At that point take them out and cool them, season and get ready for grill or refrying.

I confit mine before frying or grilling. Could easily do that. Basically poach them in oil.

That's another freezer staple easy meal here as well. Homemade beer cheese soup....of course which must be topped with copious amounts of popcorn.

Interesting, Total wine here is $56.99 for 1910 and $59.99 for 1920????

Interesting that it also leaves out what I've always felt was the most critical flavor in Mexican chorizo, the ancho or dried poblano. Of course, modernizing what is great in Mexico sounds fun. Going to give the Ama a shot.

Classically Mauviel has made their pans. You will recognize the Inductnox finish from the past as the Mauviel pre-M'cook series. I think they spec'd handles and had them built that way. I can't link my source...directly that is. I emailed Mauviel to ask. They also have a "requirement" of 60% only power which they clarified was to prevent being sued for warping a pan due to heating it too high and had no issues putting the pans on full boost power to compensate for when a cold hunk of anything hits the pan you are trying to brown. More responsive and equally as even or is there a trade off. I don't care about the price difference if one is truly better. My goal was to replace my copper pans and if the Demeyere is the better choice even being a copper thread I think it is logical to discuss. If it is just a cheaper approximation of the Falk then that works for me as well. Either way it means a trip to Belgium which is fun. Probably for a different thread, but sounds like you like the Proline frying pan. Had contemplated getting one of those regardless of what copper I buy solely as a "replacement" for my cast iron...although not sure I will get rid of the cast. I am diseased. For that though I assume a Fissler disk bottom may be even better? I need a saute as well.... Where generally are you? Perhaps I should buy one and we test. And NO silver is NOT in my budget...and isn't induction friendly so there is no way I am stretching it.

I abhor leftovers....at least anytime near when they are made. This means anything I make that could be eaten for lunch the next day gets frozen either in vacuum sealed bags or restaurant style plastic containers. The vac bags are things that are best reheated in the sous vide and the containers for the stove top. My easy meal then is grabbing something out of the freezer and heating it up. Things I know that are in my freezer right now are a few indian curries, a variety of soups, some bolognese, chile, beef stew, pot roast, carnitas, fried fish, fried shrimp, green chile, lots of sauces like ranchero sauce, red chile adobo, peanut sauce, hamburger buns, caramel & orange rolls, sourdough rye, corn/flour tortillas, naan, pita, and so on. Also most of a steer and pig, but those take more work unless you grab a pre-patted burger and toss it on the grill with a bun from the freezer. That all being said, sometimes I don't even want the effort to reheat stuff so we then order take out. One more with a quick shout out to the local asian groceries. Probably 20 different types of dumplings and 5 types of bao in my freezer. Currently only one or two are homemade, but perhaps one of the greatest lunches of all time for nearly no work.

Don't be sorry, great to know. Helps the other decisions as well. Being the copper pot thread, I didn't want to bring discussions of my non-copper selections to the front but had planned on Fissler for the straight walled sauce pans that I don't buy in saucier style. As for the Pawson, different handles and lids but otherwise Atlantis as far as I can tell.

I realized that the Demeyere was an outlier and not copper in the saucier, but included it as it seemed to be the most logical non-copper answer to my question. The M'6s actually has a magnetic bottom. ...at least from the pictures at Dehillerin...I realize that those aren't "labeled" M'6s, but my experience with their stuff is that my guess is that it is right, plus if I bought I'd do it there again. I partially posted my embarrassing picture to show how much I will also "clean my copper". Basically never. I don't care. I cook with it. The patina I find awesome. Is that referring to the saucier in particular? I ask because for sauce pans I am definitely contemplating Fissler pans, but was most interested in sauciers (and actually frying pans) related to this thread. I have a complex over the lack of cladding of the conductor up the sides of a saucier which led me to post. Awesome. So if you were just buying a few sauciers, which would you choose? I love the lack of rivets for this, but also imagine the copper coeur is more responsive. That is correct. I also cheated and only used the thickness on the larger saucier. The smaller are thinner by a couple tenths. Curious what applications. As for the lids, I generally prefer universal silicon glass lids as I can reach for one and have it cover multiple pans...ie, I suck at organizing lids. Noticeably more responsive than the Demeyere? My draw isn't the exposed copper that I won't clean, but the lack of the stainless "insulator". Figured they should be a step more responsive than the Falk for that reason. Probably splitting hairs, but hey, I overkill everything! I had contemplated that as well. Worst case I lose a little money. I just want a shopping list here so I can pick my destination. I don't think I have time for both Paris and Belgium, but that does sound like a fun trip Work has me in Europe at least 3x a year though so I can grab more later. Will need something to start cooking right away once the house is done though.

Shirako. I've traveled a lot in Japan and can proudly say many of the trips became a game to see what the gaijin would eat. I enjoyed most of what that exposed me to, but shirako was not one. Texturally a mess and nothing pleasant about the flavor at all. The other truly disgusting thing in Japan is Natto and that is a taste that keeps on giving. Dirty socks mixed with honey that sticks in your mouth for hours. So bad.

Out of the request of our designer, I went and tested an induction rangetop. Shockingly it was rather amazing. I’ve seriously loved our BlueStar, but will be replacing the range here in the next months with an induction setup. This brings me to a pan problem. This is a terribly dirty picture of our kitchen as I was doing a bunch of prep work for a family member in need, but while the pans were out I shot a pic. There were two in the sink I forgot to include...but all of those were painstakingly carried home from Paris and none of them will work on the induction. I love the pans and how they’ve treated me the past 25 years, but have to look forward. To mimic these as closely as possible there are 4 major choices, 3 of which belong in this thread for discussion and one alternative outlier. This brings me to a question and if the Q&A for this great thread was still open, I'd ask there but think it fits best in this thread now. For this thread, I’d prefer to look into the Saucier choices as I am not buying a matching set and will pick each pan for it’s purpose. For these I have convinced myself copper most likely makes sense. Here are the choices. Saucier Thickness Cu/Al Price deBuyer Prima Matera 2mm 1.8mm $$$ Falk Copper Core 2.5mm 1.9mm $$ Mauviel M'6S 2.7mm 1.5mm $$ Demeyere Atlantis 3.3mm 2mm $ Other options and their thickness I nixed already: All Clad D3 2.6mm, Madein 2.7mm/2.3mm, Hestan Copper 2.3mm (only 1mm copper), Mauviel Induc’nox 2.6mm, Fissler (flat bottom saucier) If money were no object, I think the Prima Matera spec wise looks the most interesting and like what I had, but only 1.8mm of copper coming from 2.5mm frightens me and while the Falk Copper Coeur have a little less and are "ruined“ by the extra stainless but are significantly less money. All of the above options are cheaper in Europe and being I will be going in November for work I thought I would either piggyback a trip to Belgium or France to grab what I need. So if you were choosing a copper saucier and were willing to bend the budget to make it work, what would you choose and why?

IMO, you are looking at two different appliances unless you forego the need for "easy" on the gas side. Not sure what auto-run lump smokers you are looking at, but my brother has the nicest Masterbuilt one (basically a Traeger that uses lump) and it SUCKS for high temp cooking. It does heat up quickly and is okay as a smoker, but a traditional kamado style makes way better tasting food. I also live in MN and am somewhat spoiled with outdoor cooking appliances. I am simplifying my life now. I started with a gas grill and a weber smoky joe, the smoky joe wore out so I purchased a barrel smoker. I then had gas, barrel and bought a green egg (actually a viking c4, but same thing) and found myself rarely using the offset smoker. It only was pulled out for large gatherings. Even doing a whole brisket was better on the kamado. To answer a question from above, a single load of charcoal in the C4 will hold 225F for more than 36 hours. I didn't care to go further, but after doing a brisket once let it go to see. I am using a BBQ Stoker (PID basically) on that unit. I then got rid of the offset smoker. I am now down to a Lynx gas grill, an Ooni pizza oven, a Kamado Joe Jr, a Breeo firepit grill and the C4. For anything pork butt or smaller I do it on the Joe Jr. It is ready to smoke or grill in 20min and uses nearly no charcoal as it is small and insulated. A full on wok burner is my next add, but when that comes the Lynx is going away. I haven't grilled anything on it in more than a year and use one of my outdoor devices at least once a week and quite often more. So personally from what I see you ask for, I'd recommend a large green egg for smoking and a cheap nexgrill with side burner for gas. If you will never do a brisket, the Kamado Joe Jr could surely fit the smoker and charcoal fix. It is large enough for a whole chicken, a 6lb pork butt, or a small turkey but it is not big.

No I took that differently. A real roaster needs more than a kitchen hood. Significantly more. The ikawa will color your air less than if you make a strong curry. So if you are truly without any way to have fresh air or any vent it will be hard.

The ikawa is nearly smokeless and a simple kitchen vent will easily make it ok. Even the behmoor is fine under a hood but the ikawa excels there.

Just added a Starbucks right near my house. Averages having more than 10 cars in line ALL the time. Had it been a real nice 3rd wave shop I bet it wouldn't. That is really sad. Not sure why people want to drink over roasted, poorly cared for beans, that are espressed out of a mal-adjusted superauto machine that really doesn't do anything well. When Starbucks sold off their manual machines for autos to make barista-ing more consistent was when they should have failed. I don't get it. There are some great new exceptions to that...but they are really expensive and not near my house. Can think of about 10 shops in the Minneapolis metro that are worth visiting. Dead giveaway is if they weigh their beans/shots per dose and offer pour overs. If they don't around here that means you will get mediocre. Even the cheap behmour out in the garage does a better job than 99.999% of coffee that is roasted. We started initially to save money, but now solely for flavor...although it's great to save at the same time. If you are willing to make it part of your daily routine the Ikawa roaster does make it that easy.

Would help to know what you want to cook on it. I use a Kamado Joe Jr for pretty much everything. It heats up faster than my 54" Lynx, tastes better and can easily do reverse sears. Have a larger Kamado as well but it mostly gets used for larger cuts or for feeding more than the 4 of us. Can smoke on it as well, but trickier than a pellet grill for sure. If it was primarily for long overnight smoking it may not be logical but if it is a multi-purpose grill it could be. What do you want to cook on it and how often?

I figure if I made the island the height for kneading it may be good for both my wife and I. Then I will build a really large end grain cutting board that raises it up 3-6" or whatever I need. Going to mock that up. Currently I knead on a normal height counter and feel it could be higher even for that. My wife does very little in the kitchen but want her to be comfortable when she does. My kids as well.

Generally pastry and chopping high and kneading lower? I am completely self taught and assume that to be the case, but my back is always sore from bending over as I have the opposite problem being 6'7". I cannot make my counters the height I need, but need to build a cutting surface via block that raises everything. Figured I'd bring the counter up to 37 or 38" to make kneading easier and lift for the rest. Pastry is something I am about to start, but have no experience yet. My wife is 5'8" so I don't want the counters way too high for her.

Fry yes, char no. Just enough to where the insides slightly change color. I find going too far and it becomes bitter. Love the fresh fruity ones for this. Yes, just some cheese added to a riced and then mashed potato.