catdaddy

It's all about the timing. Food doesn't stay in the wok long. Your mis en place needs to be on point. A pro wok range setup always has a full pot of simmering stock going. Hard veg, like broccoli, are dipped into the stock for maybe 45 sec to get the cooking started before they hit the wok.

Don't forget that you can always vary the heat during cooking...it doesn't have to stay turned up to 10.

Soldout!

Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about the Rancilio or other great machine on the market? Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.

Sad news. I have a lot of respect for people who stayed in the business for a lifetime. I made it 30 years before my body couldn't take it anymore. Seems like its the years after 50 when your impact is really felt. Good for her and her life well lived. Like @Kim Shook said above Katie is a light for a whole pile of people.

Yea, hunting season!

I have received two shipments from Darto this fall. They were both preceded by an email just like the above.

Thank you all for your suggestions. We did indeed go to El Charro downtown. Over all it was not a pleasant experience. I don't want to judge a place on one visit so I'll just say I would try it again some day based solely on it's reputation. Carne seca was ordered and passed around the table...1 thumbs up and 5 thumbs down. It's not for everyone. We did find a little gem in Marana near where we were staying. http://mexicanrestauranttucson.com. Breakfast, lunch ,and dinner in a strip mall between a sports bar and a bike shop I think. Really good red chile sauce and two table salsas to die for. Everyone enjoyed their meals. Drinks were good too although I didn't partake. Nana, whose name is Maria, was there on the floor bringing flatware and napkins to the table and her son was making drinks and serving them. Mostly locals and all age groups. Isn't serendipity grand!

I'll be in Tucson for dinner on Monday night and we will be dining at the El Charro. Anyone familiar with the place? and if so what should we eat?

Darto just sent out an email announcing delivery of pre-order pans by the end of November. And improved design (rounded edges wherever there is an edge) will make them easier to use.

Won't have any break in the heat for a month or more here in SW Florida so i'm looking forward to enjoying a little autumn vicariously through you! Have fun.

There was a time that I thought large Fritos with canned cheese was the best snack around. I still like Fritos on PB&Js but eat tortilla chips way more.

The library where I work loans out cooking kits. Must are simple and contain a special pan and a recipe or cookbook. We're considering a "Sous Vide" kit with immersion circulator and beginner cookbook. I'm asking for suggestions on which circulator to include. The word "bulletproof" comes to mind. Cookbook suggestions are welcome too. If this is in the wrong forum please move to where it belongs.

Like speaking louder and more slowly so someone who doesn't speak your language can then understand.

I've been waiting for this opportunity. Thanks for the headsup!

Welcome! Love the list of influences. I would also suggest Wolfgang Puck. He fits nicely in that list.

Just use the whole egg. It's not going to make that much difference.

That Modernist Bread link took me to amazon and a $448.85 price tag....good for about 6 more hours. Still too pricey for me.

Not exactly culinary but we did purchase a Roomba yesterday to deal with the aftermath of a good meal.

I'm enjoying this look at your Newfoundland travels. Thank you for taking the time to share. While reminding myself what toutans are I found this; https://regina.ctvnews.ca/wheatland-cafe-newfoundland-toutans-1.1726067 and thought others might enjoy.

What is "hard margarine"?

So sad. Everyone check on their loved ones and pay attention to them.

Great selections at Bayona. If you ever go back you must try the smoked quail salad.....heaven on earth.

Really enjoying this thread. Thanks, @liuzhou for taking the time to share!

I already have the old-style S-27. Just ordered S-20,25, and 27. Thanks to my egullet peeps for enabling.