weinoo

That, and the shape, and what is its primary use going to be perhaps? Both of the numbers @Susanwusan links to are stainless, one is medium duty, and one is "professional." I can only offer one bit of advice: buy a falk.

Those bitter melons look good.

I can't tell if you're looking at this stuff: https://bidfoodcateringsupplies.co.uk/collections/pots-pans/products/professional-s-s-saucepan?variant=37649397416093 https://bidfoodcateringsupplies.co.uk/collections/pots-pans/products/medium-duty-aluminium-saucepan-with-steel-handle-lid?variant=37649397973149 One's aluminum, one is stainless. They sort of look like Sitram products.

I get 1 lb. tubes of heritage pork ground. I like it for making dumplings. And I'll also use it for mapo tofu...a not very authentic recipe.

I'm just guessing, but I think what the other one is made out of, and it's shape, makes a bigger difference. Why not link to the supplier?

Hot mess chirashi. House smoked steelhead, steelhead roe, ikura, prawn, avocado, tomato, pickled cucumber, gari. Umeboshi hiding.

Hopefully, by October...

Not really too surprising, as many people have complaints about non-stick surfaces on any and all cooking products. Be they electric appliances, pots and pans, etc. etc. As we all know, nonstick isn't a perfect surface; why, it's not even good for fond making 😉 . In my opinion, as long as it's not cracking and chipping off, most people have no idea even how to clean nonstick stuff. Also - don't read the reviews! Seriously, most reviews are written when people are unhappy, and they vent their frustration that way.

This one... https://www.breville.com/us/en/products/grills-sandwich-makers/bgr700.html From williams-sonoma.

Well, the Breville has been purchased...but they're not in stock and won't ship for a couple of months.

This Cuisinart is kind of tempting... Yet I'm always a little worried about the digital LCD stuff right next to something which gets hot and moist. Though there has been no problem with the CSO.

The Cuisinart was good for...

I guess I really don't want just an electric griddle, since the most use the Cuisinart got was for panini. Narrows it down quite a bit - Breville and Cuisinart seem to be at the forefront in multitasking. And there are a lot of electric griddles on the market; griddles which don't have the heated top for pressing.

After a good life of service (at least 10, maybe 15 years), it appears as if my Cuisinart Griddler has given up the ghost. I can't complain, at an amortized cost of about $8 a year. I imagine at this point it comes down to replacing it with the same product or the Breville; but, is there another electric griddle I might take a look at?

I'm a little jealous, but have booked the Red Inn for later on in the year. Actually, post summer, since I don't want to deal with the potential crowds.

Trust me...in NYC in the 50s/60s, that was the only thing available as well. Though the only way I saw green bells was in slices on a "salad." I still don't mind them; just don't find myself going out of my way to find and/or use them, when so many other colors are available year-round. And they were often, along with onions and carrots, the only vegetables included in many Chinese American restaurant stir-fries.

\ I got a lovely Hudson Valley Fisheries steelhead trout filet from Cervo's. Cured and smoked in the gin donabe. Don't you just hate it when someone does this? Quality control before making 15,000,000 of them. It was good, and can't wait to have the leftovers, on toasted rye, for breakfast.

Are we using the $6 or $7 a dozen fancy farmer's market eggs for dyeing, or eggs that cost $1.29 a dozen. If the latter, I'd be willing to toss once they've served their purpose (as I toss the leftover matzo and other garbage from passover). If the former, why are you using them anyway?

The marshmallow twists are no better.

They make a few other things, too, and still in Brooklyn!

Great minds, Michaela, great minds!

Anyone want my extra Joyva ring jells? Actually, anything more than 1 or 2 is extra. (God, are they gross).

Doesn't get bonier or crispier than this... BONES OF THE DEAD COOKIES-OSSA DI MORTO But probably not a confection, right?

I think if you make a tight pureé, it ought to be fine? I mean, they put fresh tomato on some pies. and mushrooms, which can exude liquid if not handled properly (i.e. cooked first). In Italy, I truly think the reason is they much prefer eating their carciofi, be it fried or braised, as a separate course.

These are certainly the 3 I was referring to...just great stuff.