Hassouni

Little frog?

See if you can get smoked reindeer heart. I don't know if Finns eat it, but I had some in Sweden and it is now my favorite meat.

Full 4 oz pour?

Got two of the medium sized wooden paddles. Been wanting them for a while

Yeah, my donabe is on top of the fridge. Then I have those two Korean ceramic jjigae pots...

I was at Rafa's bar on Sunday. I wish I had known about this!

I could have ghostwritten this. I'm amazed I didn't. My favorites: "If my kid went through college and then told me he wanted to follow his dream of being an artisanal candymaker named Williamsburg Wonka, I would beat his ass. No remorse." "The Williams-Sonoma catalog will not rest until you need a separate pot for every single goddamn thing you make.QUICK! SOMEONE FETCH ME THE GOAT CHEESE FRITATTA SKILLET! No, not the Western Frittata skillet, you MORON! " "Oh, and just add my favorite filling? HOW? With my croissonut filling pot? Hey, you know what? I'm selling my own cronut knockoff, too. Pay me $80, and I'll come to your house with a bag of flour, and then I'll kick you in the shins. The kick is gluten-free." "I really dispute the "new and exclusive" tag being used for fake branches. How exclusive can a fake branch be? That is a patented branch design, people! One of a kind! Our workers in Portugal slaved over getting the needles just right."

Lodge has made a cast iron pizza pan for ages, and Kenji on SE did some stuff with broiling atop the bottom of a preheated cast iron pan. It works quite well, but Kenji's conclusion is that the baking steel is superior (I haven't used one, only cast iron). This was the result:

Gah, these tagines are so cheap, I just need to find space to store one.....

Oh, that hulking beast of a thing? I guess I have to pop in.

Looks good. Excuse my ignorance, what's the SV Index?

a month? So, for those making tagine-type dishes in a normal pot, does one need to add water? I understand that when cooking in a tagine, one doesn't add any because the ingredients release their liquid, making a thick sauce. Whats the MO for making a tagine in something else?

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?

Standalone

You're way ahead of me...this project for me is on indefinite pause

I recently got some Shapton Pro stones - they are a vast improvement in terms of speed and cutting power compared to my King

Nana and Shichi both mean 7 in Japanese, with the former the native word and the latter the Sino-Japanese word. I suspect they are identical, and some producers call it one, some the other, and each producer's proportions differ.

GAHHHH someone beat me to the frankincense!?

I ordered a Blendtec on Saturday, and it got me thinking: can it make a convincingly-textured Thai (or South Indian) curry paste? One that appears to have been ground, rather than shredded?

Oh forgot to mention that. yeah, I got free shipping on mine.

Jesus H Tap Dancing Christ WHAT THE FUCK WAS THAT

Blendtec has an extended Black Friday sale, valid thru Dec 1. $209 for a refurb Total Blender with their classic "Fourside" jar, $229 for the "Wildside" jar http://www.blendtec.com/blenders/total-blender-classic-series-factory-reconditioned I caved and bought one

Yup

Seriously, VA ABC had it for $18??? That's most incongruous with their usual MO of crap selection and even worse prices.