Dr. Teeth

Sardines were replaced by the Tin of the Month folks. They were gracious and generous. Had the tin for breakfast with some crackers they shipped with them. Excellent tin. Very fresh. Very mild, non fishy. But they were in tomato sauce, so ya know. If they were affordable (I haven’t checked prices) would make a fine daily driver.

Scallion pancakes (frozen from the Asian market), pork nappa dumplings and sweet and sour nappa stir fry

Yet another curry. This time Christmas Lima beans from Rancho Gordo with summer squash and peppers from the CSA

Pasta with lentils. I ate a bite before remembering to snap a pic

Broiled Salmon with an Apricot/Soy Glaze and stir fried pea shoots

Following

So I was thinking the other day that eGullet is really the friendliest place in the internet. I’ve rarely seen a cross word exchanged here. Glad you decided to see what it would take to get folks fired up. So, I choose not to put my knives in the dishwasher. My in-laws, who really can’t cook, have knives that have been run through for years. I think the heat drying is highly destructive to most knife handles - they have mostly split apart and are of the layered, bolstered type common to mid quality knives favored in the 90’s (henkles wustof) But, as you state in your opening they are your knives, I hope they serve you well and that you continue to do as you choose with them. I will say this though: Good Lord, Man. Your test knife is the one your Sweetie gave you?!

Random question. My wife bought me a membership to Tin of the Month Club. Or something like that. For our anniversary. Shipment arrived. Box intact. Tin as you can see. Am I wrong to complain? I don’t mind a dent or two, but these I would be worried about. Totally ok with being told I’m being precious. They have offered to replace them.

Couple of household staples. Kale pesto and a NYT plum torte

Early holiday brisket w/ prunes and dried apricots. Not shown roasted carrots and parsnips.

I read your first post and I may be slightly off in terms of the food you are cooking. If you really have no interest in searing food, I think you might be better off with an evasee than a wok. If you want to go for a wok, having had a couple, I find cheap, thin ish carbon steel ones, well seasoned work better than fancier ones.

I braise in a number of LeCruset and Staub Dutch ovens. I use the 3-4 qt round ones the most and if I was cooking for 1-2 it’s probably all I’d use Staub puts a Dutch oven that size on super deep sale EVERY holiday season. I really try not to tell other folks how to spend their money, but if I was thinking about learning to braise I’d wait and snatch one when they go on sale

I situations like this my mother (who was an MD) would usually say something along the lines of “If it grows on x, it won’t grow in you,” and instruct me to cut the moldy part off. Despite fine parenting I grew into an anxious, slightly lazy and wasteful adult and would probably just throw it out.

For me the question is what they were comparing them to. Knife preference is personal, but I find Globals sit in a nice place of being able to take a decent edge and hold it for a long time, while not being so precious that I need to hide them from the wife and kids. But their not a serious contender for beat knives unless compared against other similar priced and marketed knives (henkels/wustoff)

Maybe the wrong format/forum. My oldest son wants to organize a food drive as part of his public service project. Anybody here have experience or ideas in making one of these work? His current idea is putting out donation boxes at the rock climbing gym (aka his second home) and his school. I’d sort of like to see him take an extra step/make it bigger. Thank you for any ideas

Dolin. I’m not the right guy for sweet vermouth. Find Punt e Mes tastes like Rob e Tussin

I have a couple pairs of such things I bought years ago. The glass blower gloves are Kevlar with shiny stuff on them. The chem gloves are Kevlar with neoprene over them. They both give me enough dexterity to pick things up and are generous in size. With the chem gloves I can put my hands into boiling water to grab things. They are long, and make me look a bit silly

Everyone has a different experience. I personally find the grip strength to hold a claw device closed and the nature of having a weight on the end of a lever is more demanding than picking something up with a glove that lets me hold it

My mother raised me that it’s rude to answer a question with another question. So please forgive me. But in the absence of a wet environment, like steaming, why would this be better than towels or a hot mitt? I have a few pairs or glassblowing gloves and chemical clean up gloves I bought for such things. Work better than stuff marketed to home cooks and cheaper too

Ok,ok. Serious answer this time. Thai bananas take longer to ripen due to higher starch as I mentioned. I have noticed that when eaten on the less ripe side there is often a bit towards the center that is wooden and fibrous. This would not mash as one does for banana muffins. I would wait until they are black before making them into muffins. Ok, that’s a lie. I would try one now. The ones towards the middle of the bunch that are thinner due to encroachment often ripen first. I’m looking at the one fourth from the bottom in your picture. I would then proceed to eat a bunch of them in a frenzy. Corn muffins are nice too. Lot of folks like those

I don’t mean to alarm you, but in addition to becoming riper, they seem to be reproducing as well. The bundle up top is only six bananas across. The one below is larger. When one buys bananas for oneself and has three boys in the house, counting becomes second nature

Those go by “Thai bananas,” at the local Asian grocery store by me. They are a favorite. They are higher starch and than Cavendish bananas. Our family has a preference for less ripe bananas and won’t touch one with the slightest bit of black on them. Thai bananas are inedible if eaten that way, super bitter. My rule of thumb is one to two stages further along then you normally take your bananas. Those look about 4-5 days away to me. They should at minimum have a bit of give to them and should peel easily. If the top part won’t peel or the peel splits into layers you need to wait. They are however, utterly fantastic when ripe

I know a good deal less about knives than other folks here, Rickbern in particular. I mostly use cheapies like the Victorinox or Kuhn Rikon. I have the Gesshin Rick recommends, and while it’s not my style, it probably checks all the boxes in your request as well as anything around it’s price. Somewhat unrelated comment, but some of the folks at Kitchenknifeforum taught me that the Tojiro Cstapedius recommended is sold in Japan as the Fujitora line. I like Tojiro and Fujitora very much, but I didn’t see a petty on Amazon when I checked.

These were really superior.

My bad. I was flipping back and forth between the two threads in buying half a cow and put that comment here by mistake. I’m not offended if you move it to the other thread