weinoo

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.

Yeah, I've never been a fan of the global knives because they just don't feel great in my hand. But they could be paying who knows what to those entities to be listed as a top knife.

My favorite source for everything Roman has a new book coming out, which I preordered today. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City

Old school Robutussin was pretty good!

I don't know if I can - but maybe this topic will help? Or this...https://www.seriouseats.com/kitchen-towels Side towels are what are used in basically every restaurant kitchen, not oven mitts, not gloves, not pliers. You just want to make sure you're using a dry one when grabbing anything hot.

Dolin dry is a go-to here, but I also have a stash of good old Martini & Rossi dry, just in case. I have quite a few different sweet vermouths, depending on the cocktail or purpose. Dolin is darn good (and lighter/drier) than Antica, Cocchi, et al. (I like Antica for our Manhattans). In the Death & Co. cocktail book, they put together their own house version of a sweet, which is equal parts Dolin and Punt e Mes.

Dry side towels all day...