MisterKrazee

I haven't had the chance to start reading through yet, but I have used it as a reference. I made Brussels sprouts the other night. The technique was spot-on.

Well I think I'm sold then. Did you strip the 'pre-season' and start fresh or just get to cooking?

Thanks natasha1270! That second one is exactly what I’m looking for. Who would have thought pie pans! Hopefully that will work with my induction burner. All my other cast iron does so I guess I’ll risk it. Andiesenji, I’ll have to measure when I get home to be exact, but I think it is 13.25” at the skinniest part, not counting height. That pan will probably fit, although being so shallow it makes me a little nervous. Pbear, I was looking at paella pans as an option. I don’t have much experience with carbon steel yet, other than knives, so I decided to hold off until I had some more info. Definitely something I would consider in the future.

I just received my Brevelle Smart Oven Pro and my only disappointment so far is that I cannot sear in my cast iron skillet and finish in the Breville because of the long handle. I’ve been looking for something equivalent but with short handles, 13" maximum width. I cannot seem to find anything of proper size which maximizes cooking area while still fitting in the oven. The closest thing I’ve found is the Lodge 2 quart cast iron serving pot which is affordable but small with around a 5.5” cooking surface. The only other thing I’ve found is a $144 semi deep griddle. I don’t want anything too deep like a dutch oven, nor too shallow, to keep any splatter at bay as much as possible. I really don’t want to go the custom route and have to modify one of my existing pans. If I could just find a 10-12” version of Lodge’s 17” skillet, that would be perfect. Am I being too needy or have I actually found a market that hasn’t been tapped in to yet? I’m suspecting I just haven’t found the proper term for the cast iron vessel I’m looking for.

One thing I can point out immediately would be that a cup of granulated sugar and a cup of powdered sugar would be two totally different actual amounts of sugar. You could possibly maybe weigh out a cup of granulated sugar and use the same amount by weight of powdered sugar. Although, I wouldn't be surprised if there isn't some other reasons as to not use powdered sugar as a replacement. I'll let a baking expert chime in on that.

I work in the IT industry and service people on pretty much the same level as the food industry, most of the time more urgent. They want something and they want it now. I happen to be providing services for a university with a $40k semester tuition. I don't get tips and don't make more than a decent server. I provide the same service to clients no matter what. If someone on your team is not happy about the amount they're getting for serving one person, then they're not getting paid enough or they are ungrateful and selfish. Even thinking about turning someone away because they don't provide a tip, which isn't mandatory, is unethical.

This is one of those which will be stuck in your head forever... Parry Gripp - "This Is The Best Burrito I've Ever Eaten"

Oh wow! Those look pretty impressive. I'd love to give something like this a try. Where do you get your blanks? How long does it usually take to shape one out?

I meant directly on the coals.It's called clinching.

Make sure it has a simple on/off program. Not all of them do. A typical sous video PID would destroy the compressor in no time by clicking it on and off constantly. Do some research on kegerators and keezers for homebrew. That'll tell you all you need to know.

It may have some really good information, but it's open to the public. I doubt they would spend the time to make it perfect for free. Even in the introduction videos Ferran Adrià is obviously reading from cue cards. He just seems bored and spitting things out compared to the passion I've seen flow from him.

I'm quite disappointed how unprofessional it is. Not from the student aspect, they are there to learn. Although there should be an extent to the quality of the curriculum. I've spotted and reported typos and many others have reported aspects of the curriculum not working correctly as well. These are top of the line chefs and universities putting themselves out there and failing on a level they would never allow in their kitchens. The schools should know better. I don't think the chefs know what is actually going on. It's Harvard and MIT. Even though it's free, it should be perfect. There is no reason to paraphrase a recipe using °C when the actual recipe uses °F. Not to mention it's being pulled from a public website. There really needs to be something like the paragraph we have to type here to sign up for these classes.

According to Cicada Mania, the 17 year cicadas should be emerging this year in the Mid to Northern East Coast of the US. I happen to be very close to the hotspots shown in NC on their site. I was 9 the last time they came around. Then, it was just another noisy bug, but this time is totally different. In my wiser days I now know that these things are edible! The link in the first post refers to a couple recipes from the University of Maryland. They actually have a small cookbook called Cicada-Licious and is available for free. I'm personally quite excited about this and would love to hear more about people's experiences with this creature. I will certainly report back when I get my hands on some.

I think I will wait until an eGullet member who can speak to an actual producer of Kobe beef, as well as an eGullet member that would import said beef to chime in before I go Kobe crazy. Some verification through trusted associates would be quite nice.