weinoo

This could probably be a little helpful as well...https://www.uonuma-jozo.co.jp/en/koji/index.html

Yeah, I used google translate, via the camera on my iPhone.

Resupply...

I found one that might even be more within everyone's price range... I don't think it was for sale, however.

Setaro Maccheroncini Rigati with broccoli, feta, olives, parmesan, and parsley. Broccoli is cooked down till an almost sauce-like consistency. Quite good, no complaints.

Well, if the shoe fits…in the Breville, that is. i have a great Staub that fits perfectly into my steam girl.

This is basically how it is always done here. In the Asian markets, it may already have been cut up; in the Latin markets, it's whole, cut to order.

That might be too easy! In any event, for braising, I quite enjoy using (depending on how much or what I'm braising), either my 3 or 4 quart Staub Dutch ovens. Or a great Falk copper rondeau. All bought on sale at great prices, which I believe are offered annually. Sometimes, on occasion, I'll use a large Le Creuset. I even have, in my batterie de cusine, some real old school Danish and Belgian stuff. To me, stuff sold as specialized braisers, is just marketing. Don't get me started on broasting!

Right - that's exactly what "reality" cooking shows are as well - they don't teach anyone how to cook, which is what the OP is referring to. As for "shows" on TikTok or Instagram, they're for a totally different audience with a much shorter attention span. And fewer brain cells.

Fresh, wild king salmon slow-roasted in the CSO, after a full day of salting, basmati rice pilaf, sauté of corn, zucchini, onion, tomato. The spice I sprinkled on top of the salmon prior to roasting is from La Boîte: Lula (seaweed, fennel, and coriander).  

Semi-classic tuna nicoise salad. Spanish tuna and anchovies, lettuce, tomatoes, potatoes, green beans, avocado (the no-no), radish, olives, vinaigrette. There was also hard-boiled egg, though I forgot to add it to the plate prior to photographing.

This is why I use Dashi “tea bags” from Okume…https://share.google/phT0AtP6y4CE04xZo

I was gonna say - if you do - please bring about 4 or 6 of those CSO-500s as well!

No, I don't seek it out. But since i chop chicken thru bones when I make certain braised dishes and stocks, I'm pretty sure I've ingested it to no ill effects.