JoNorvelleWalker

Yes, paella pans, sorry.

These are most certainly intended for the CSO. (Though I had a dream last night that the anova steam oven was finally released!)

20, 25, 27

Thanks. No, I had not seen the Le Creuset enameled steel. I notice they offer a 6 quart too. However I'm not supposed to use enameled steel on my stovetop and the Le Creuset literature says: "Never place a stockpot in the dishwasher."

Very tired tonight. Nothing special but quite tasty, even if the wine ran out. A bit of rib steak, broccolini, and baked potato. I'm drinking something but I'm not sure quite what.

Thanks but that is not at all the same small Demeyere stockpot I was looking for. The only gas in my kitchen comes from Rancho Gordo.

Unfortunately I did not see a thin stainless steel pot in the size range that I wanted. And while thin stainless is perfectly OK by me for pasta and for blanching vegetables, I'm not sure I agree about for stock. The coil pattern of the burner is firmly etched in the bottom of my much loved no-name Italian 9 quart. I may be over cautious but I'd look for more even bottom heating for my stock. Your stockpot really doesn't have an aluminum bottom or some kind of conductive disc? By the way I noticed that with the Fissler, unlike with my no-name pot, the handles actually stay cool.

Do you know a site that sells the Demeyere 4.8 quart? I would like to look at the pot even if my cookware budget is a bit shot for the next month or so. I should have mentioned up front that the burner in question was 8 inches. I've purchased cookware direct from Europe but I don't do eBay. I did find the Fissler much cheaper than for what the amazon sellers wanted.

Forgive me...I meant too little dough.

Beautiful! I am in envy.

I have to say I'm with @Shalmanese on this. Though if you vacuum seal your beans in a retort pouch you should be able to safely pressure cook them sous vide. Not a bad idea, actually. Modernist Cuisine has a technique of pressure cooking beans in a canning jar. I tremble to think how long beans that require four hours in a pressure cooker would require at 85 deg C.

How long is the sale?

I don't understand how a little air would compromise shelf life or pasteurization. And as I recall many fish are designed to withstand tremendous pressure.

I suffered some damage.

Already being discussed in the rye topic.

Premier. Yes, I like it. The problem is I have to grind a couple pounds of nuts at a time to get a decent yield. (They do make smaller ones.) And, oh, did I mention it is heavy?

Tonight: Red-cooked pork from Phoenix Claws and Jade Trees. The remarkable thing is that I could make this. The trick is not to assay the pork stock and the braise on the same day.

According to my sources that would be Adjaruli Khachapuri. Mine was supposed to be Imeretian Khachapuri.

Three quart is too small. And I needed something that would go in the dishwasher. Plus the last thing I'd want in a stockpot is conductive sides. The Demeyere looks more like what I wanted, thanks, but it is still too small (Fissler also sells an asparagus pot). I wished to be able to simmer stock on the back burner of my stove, which is 8 inch diameter. My new Fissler pot works well for that purpose, not that it was cheap.

Since I mentioned this in the dinner topic... https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2152402 Khachapuri, a Georgian cheese stuffed bread. Please ignore the magma.

OK, clockwise from top... The brown stuff is Khachapuri, a 67% hydration yeast bread stuffed with cheese. The bread is formed by spreading the proofed dough out by hand, much like a pizza. Then topping with a mound cheese and folding up like a dumpling. The bread is then inverted and gently flattened. Closest thing I can think of is a calzone. But it is not like a calzone. The Khachapuri is baked at a low temperature, 170 C. Egg wash is optional. I had no more bowls. Perhaps I stuffed with too much cheese. After baking the crust is laved with butter, cut into wedges, and served warm. Next, the pinkish white stuff is chicken -- roast with savory, Georgian red pepper, and cayenne. That should have been easy. The red stuff is walnuts, specifically red walnuts, after a day or so of this... The green stuff is indeed spinach. Well, mostly spinach. Stir-fried green scallions and cilantro are tossed with blanched, chopped spinach, and bound with a sauce of garlic, red pepper, marigold, and walnuts. This plus the pork stock resulted in much dishwasherlyness. The third load is going now.

There is an ancient saying: "Never change horses in mid stream. Particularly when doing so involves starting to bake a loaf of bread." Dinner was supposed to have been red braised pork. At some point I realized it wasn't going to happen. Though I did get the pork stock made. Plan B was chicken with walnut sauce, Ispanakhis Pkhali*, and Khachapuri. I don't know why @nathanm and company chose to ignore Georgian breads but the Khachapuri was delectable. Not like bread I have tasted even in my dreams. Albeit my forming skills need a bit more work. Wine was Mandili Mtsvane. It is always nice to finish dinner before dawn. Sometimes it doesn't happen. *there was no room for the spinach in the refrigerator. Edit: I am proud to have used four stockpots in making dinner. One stockpot twice.

Which study?

Depends on your freezer.

No, but I was looking at a nice selection of pig feet at the store this afternoon.