Dr. Teeth

Not to hijack the thread. Demeyere is running a very nice sale at the moment. As I alluded to earlier, I own a fair number of frying pans. The demeyere I have is probably the best of them. I would advise the OP to take a look at them. They are, in my opinion, better than all clad by a wide margin. They are cheaper and less work to take care of than copper. The other advise I might give the OP is that sets are rarely the way you want to go. I would spend the majority of my funds if starting over on one large high quality frying pan and a medium sized 3-4 quart (keep in mind I cook for a family of five) saucepan. For a stockpot cheap is fine, you don’t need super heat conduction to boiled a pot of pasta water. Non stick frying pans, I keep a small cheap one for eggs. But it’s your money.

For me it depends on the piece. I think all clads frying pans (own 1) and sauté pans (don’t own) are acceptable medium quality pans with annoying handles. Probably not the best use of your money, but ok. Everything comparable I have that I think was better quality I spent more on. Obviously carbon steel and cast iron are less expensive, but I consider them a different type of pan. Their saucepan (own1) are really not great. Thin bases, handle is really annoying in a full pan. I have a fair number of pans I spent less on and like a good deal more. As with everything YMMV.

I use a fair bit of both Penzey’s Florida Pepper and Lawry’s Lemon Pepper on fish. Reminds me of how my grandfather would make fish filets I have an obligatory can of Old Bay that is required of all homes in the DC/Maryland/NOVA area. I hide on a high shelf so it doesn’t accidentally get added to food

I will say when my pan came out of the oven after the flaxseed oil, it was gorgeous. Black, mirror smooth. Like photo beautiful. Then the chipping started.

I’m in DC. The area is known to grind to a halt when it snows around here, and it did snow last week closing I95. But one of the folks working at Giant said they haven’t had a resupply in a week and a half. Also enough bus driver are out with COVID that my kids schools have shut down some routes. Same with city buses. So who knows it could be a larger supply chain problem. Tonight, however, I bought one of the pork shoulders and the boys like carnitas tacos

Was in the supermarket this am. No milk, no eggs, no meat other than pork shoulders and whole briskets. Very happy I can braise. I will also never be without a chest freezer and my food saver. hope you all are staying safe, warm and fed

I had great results with flaxseed oil, on a carbon steel frying pan, not a wok, but found that the coating was brittle and would flake off in large chunks. A second treatment with bacon fat made it more resilient. YMMV

I usually buy at liquor stores, but Amazon will deliver it around here (Washington DC)

It’s hard to fix a dish like that without being able to taste it, but. . . I agree with blue dolphin, I think the sauce would benefit from some tomato paste. Looking at the time of the cook on the sauce canned tomato without paste tends to taste watery after that short a cook. If I was cooking it, I would probably add another teaspoon of cumin. Cumin tolerances vary greatly, but I find cookbooks written by folks who didn’t grow up cooking Indian food tend to err on the side of caution with cumin. The choice of smoked paprika is an odd one for Indian food. And I love, love, love smoked paprika. If I was making it, I probably would have used a tablespoon of paprika, if I used smoked. That said blue dolphin’s advice is solid. Try these changes in a small amount of the chicken rather than risking something inedible. I’d also use a different cookbook for Indian food going forward. Madhur Jaffrey’s cookbooks are pretty solid

Just awful. The world was already short of cheerful, funny people. I just loved his fast food posts, and with him gone I’m just not sure anyone else takes tater tots as seriously as I do.

I say this non critically, but you have started 2-3 threads asking the same question and so I hesitate to answer because I don’t want to seem like I am writing the same answers over and over to brow beat you. if you want to get into Japanese knives you need to understand, they are higher performance, higher maintenance than German knives. To keep a working edge on a Japanese knife you will need to periodically: 1) sharpen it yourself and hope you don’t wreck it while learning to sharpen (spoiler: you probably will); 2) send it off to be sharpened 3) take it to a local knife shop and have it sharpened and hope they don’t wreck it (spoiler: they probably will) So I would first get a non super expensive knife that will give you a good sense of Japanese knives, either a fujiwara FKM or a Tojiro DP gyuto either 210 or 240mm. Either of these is a much higher performance knife than a global or shun, and will help you decide if you like japanese knives and will be a useful crash test dummy when you either sharpen yourself or take it to the local guys. Failing that, Watanabe is not a bad suggestion. His 180mm nakiri is a classic among knife guys. His prices have gone up recently but are still reasonable.

I saw them in the duty free shop in Munich last month. Haven’t seen them in the US.

Welcome. Trying to decide if I need a steam oven myself. Love to see more of what you bake in it

I’ll take famous last words for $1000, Alex

1) Phillips Electric Grill - Runaway success. Bought it to teach my middle son (9) to cook. Loves it. Wife loves it. 2) CSO - Also a runaway success. In that I never took it out of the box and so should be able to flip it at a profit to one of you once yours breaks (I kid, I kid) 3) The red plastic spoon thing that someone posted a black plastic one of in the “cheap food gadgets you couldn’t live without” thread- beyond a runaway success. Will probably be the time Mrs. Dr. Teeth and I fight over most when she finally throws me out due to: 4) More cookbooks than I can count- Love them but I will one day be able to build a shanty town out of extra cookbooks and: 5) A whole bunch of Japanese knives - I was fairly dedicated to German cooking knives prior to some threads by Octaveman back in the day. May have been inevitable, so I’m not sure it’s fair to lay this at egullet feet. 6) Bentons Bacon and Broadbent ham (rotus) - like them but probably not a good thing for me to know about. 7) IP -swing and a miss for me. Does a lot of things, none of them well

That would be Kenji Lopez-Alt, who has forgotten more about pushing useless kitchen junk than David Chang will ever know. I have the Chang book. I like it very much. It’s an intermediate cookbook occupying the same space as “Think like a Chef,” although Chang markets it as a guide to home cooking, rather than anything chef-like. It also has an Asian twist not present in Colicchio’s book. It’s a great book for people who can do basic cooking and follow a recipe, but can’t fix something when it comes out wrong or open the fridge and just throw something together. The average e-Gulleteer who can do all these things and already knows that brisket and chuck are great cuts may find it too basic. It would have been a super book if I had it 20 years ago, it would have sped my learning up tremendously.

I was given it as a gift, so these comments should be hidden if Mrs. Dr. Teeth shows up. I was very unimpressed. It’s a not terribly interesting memoir filled with a number of basic italian recipes that would have been novel 40 years ago. I’m a big fan of the author, loved both the TV show and Big Night. There is nothing here for a cook with any experience cooking Italian food.

Never had the chance to meet him, but from what I saw of him online he was a wonderful man. I loved how his food spoke so clearly about him and his surroundings. I will miss his posts very much.

I cook with beer all the time. It never occurred to me to put it in the food. 17 year old thread and nobody made that joke yet. What’s up with you people? Seriously though, I put beer into waffle batter. Usually less hoppy lagers or wheat beers. Adds depth and carbonation.

I’m not sure I’ve ever had anything other that the original glazed that was worth the calories, or worth passing up another original glazed.

Rabbit and Hare are very different creatures on the plate and require very different treatment. Rabbit is very delicate, Hare not so much. Never heard of jugged rabbit. The vinegar and spices would obliterate what makes rabbit special. Hank Shaw has a very nice section on his site for cooking both rabbit and hare. it’s a great topic. Eager to see what folks cook up.

Agree. Beets in particular roasted at 425 are fantastic for a number of applications.

It’s a bit small to braise in or cook beans, although those are things I love to do. maybe a very small cut like lamb shanks for two or a shakshuka. Except for it being a gift from your BF, I would put it on eBay. Somewhere out there is someone who will love it.

Agree 100%. As mentioned by Weinoo, the Staub goes on sale for 100 bucks each Christmas season. It’s criminal to pass on it at that price. To answer the original question. I think a Dutch oven will work as well as anything and is the most versatile option if you are considering a purchase.

Could also work with applejack or a fruit brandy.