JoNorvelleWalker

After rereading Chad Ward's An Edge in the Kitchen (eG-friendly Amazon.com link) Chad says he does everything with a chef's knife...before adding that he has 43 chef's knives at his disposal.

I looked just now and the knife was still on sale.

The beef ribs that were far too salty I washed and soaked in water. I did not bother to reheat. Salinity was reduced to tolerable levels. Next time be more careful with the salt.

I mentioned that while I was browsing around looking at stuff for @lindag I accidentally enabled myself. Not exactly a paring knife but Amazon listed it with the paring knives: a Wusthof IKON steak knife... Bottom is the new IKON steak knife. For comparison a Le Cordon Bleu paring knife. Edit: weight of the IKON is 74.8g vs 62.4g for the Le Cordon Bleu. The IKON is somewhat handle heavy, while I would call the Le Cordon Bleu more neutral in balance.

Oh, I neglected to report back! The spareribs were pretty good. Unfortunately I neglected to write down how long I smoked them for. Last night was beef ribs. Temperature 107C for four hours fifty minutes. Final meat temperature 96C. Texture was lovely. Ribs were almost inedible due to an extreme amount of salt. For the leftovers I plan to wash off the bark and soak the meat in water before reheating.

Last night I smoked beef ribs. I got to bed at 4:00.

I was attempting to enable you. I ended up enabling myself.

I consulted the Wusthof site today and they say the bevel on their European style knives is 14.9 degrees and on their Asian style knives the bevel is 10 degrees. I have a couple Wusthof Le Cordon Blue paring knives (no longer in production) and I prefer the Le Cordon Blue to the Classic series because of the gigantic bolster on the Classic. If I wanted another Wusthof pairing knife I would choose the Ikon. Not only are the bolsters better but the handles are longer than the Classic and to me more comfortable. However if I really wanted a pairing knife I would go with Watanabe. I have two Watanabe knives and they are superlative. There are three pairing knives on this page, one of which is out of stock: https://www.kitchen-knife.jp/special/petiteknife.htm Those three are double bevel, but if you wanted to know the exact angle you could write and ask him. Other than that I have an almost antique paring knife from Chicago Cutlery from back when Chicago Cutlery made knives and was not just a brand name as sadly it is today. I reserve mine only for scarifying loaves. I also have a MAC paring knife. The MAC is sharp and cuts OK, but it is too light. For me the MAC does not spark joy. Have fun on your search! Edit: the Wusthof knife @ElsieD shared I believe is this one: (eG-friendly Amazon.com link) I was surprised it does not have the typical bolster of the Classic series European style paring knives.

No picture, but tonight's beef rib was a success. Two and a half hours at 107C. Final temperature 94C. Lovely.

Please give us more information. Meanwhile start reading these threads: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/

Five hours. Overdone but not inedible. The ribs did not look done when I checked at three hours. Also there was a problem that I neglected to replenish the pellets when they ran out.

Ribs again, pork spareribs. Temperature 93C, as last time, with sweetwood blend. I salted for two hours and used a rub recipe from Meathead. Wish me luck.

Since no one else has mentioned it -- till midnight tonight, Penzeys is having 25% off everything, including saffron and vanilla.

Yes, and here is another I have that's a few cents cheaper (eG-friendly Amazon.com link)

I evaluate a lot of kitchen products. I have more than half a dozen mandolines. But my favorite is one I actually purchased: (eG-friendly Amazon.com link) This model exists in exact clones for a lot less. I've ended up in the emergency room after slicing myself with a knife. So far not yet from a mandoline.

Pineapple ice. Brix was 13.1 and sweetness to my taste was perfect. If the presentation looks odd, I was adjusting the machine for different textures. I have another free trade organic pineapple waiting in my dining room.

I remembered I had a long lost bottle of Knudsen organic concord grape juice that I thought would be a good place to start with my experiments. Once I found it I froze 500ml in the machine... As may be seen the texture is light and airy, not like a sorbet and not like a granita. More like frozen flakes of popsicle. But at 13.9 Brix the taste wasn't sweet enough for me. If the color looks brown, that is because it was. As one might expect from grape juice that is old enough to drive. Clean up of the device was easy: just run water through it.

Batch 42: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof And I got a chance to use my new homogenizer!

My kitchen floor is sticky because I spilled lime juice on it.

I shall never again spill lime juice on the kitchen floor. But if I do it shan't matter much. The floor is already sticky.

I feel a little foolish. When I went to wash the shaker there was a big glob of coconut puree at the bottom. Shaking was not enough to get the coconut cream into suspension. The improvement I noted was almost certainly due to using less cream of coconut than in my prior pina colada. I could try homogenization but I doubt that it will happen. It's not like I were making a mai tai or something.

Cream of coconut is sweetened coconut puree: (eG-friendly Amazon.com link) Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.

Shaken pina colada over shaved ice... 3 oz Cana Brava 3 oz fresh pineapple juice 2 Tablespoons cream of coconut 2 Tablespoons coconut cream juice of one lime

This may be too late to be useful but I have been evaluating an 11 inch frying pan from WANGYUANJI, the same company whose wok I suggested earlier. (eG-friendly Amazon.com link) Earlier today I used the WANGYUANJI to make an omelet. Results were as good as with the non-stick pan I usually use for omelets. I recently evaluated a more expensive Made In carbon steel frying pan but did not care for it as much. Both pans were used on induction. Alas, my Darto pans all rusted. Lastly, the WANGYUANJI pans and woks come in gift boxes. A nice touch (that may indicate the pans are overpriced).

The temperature of the drum is not adjustable, only its rotation speed. I could have gotten one of the units with a more powerful compressor, but I could not have lifted it. Also according to the manual, the bigger units are not air cooled. They require a dedicated water line to cool the compressor. @Ddanno Is the base for granita any different from the base for popsicles?