JoNorvelleWalker

I'm thinking I might cook it sous vide for a couple days to see what happens.

Worse, I have another whole steak left from the package. And the dentist's office is closed today.

I finished the horrid rib steak I'd cooked two night's ago. https://forums.egullet.org/topic/163549-dinner-2022/?do=findComment&comment=2355875 Trying to masticate it into submission I pulled out a crown. One of the more expensive steaks I've had in some years.

Our manager at the library where I work is Portuguese. I asked her how to pronounce Pinhais. She explained to my Bolivian Spanish speaking boss who overheard and wandered over that the "nh" sound was "like the little squiggle that you use". Pinhais evidently means a pine forest. Not the first thing that comes to mind when shopping for sardines. She said she remembered her father often saying he was going for a walk in the pinhais. She added -- for the benefit of anyone not from New Jersey -- it's like the pine barrens. Then she ran to check the sardine stash in her office. All she found was King Oscar from Morocco. "I guess I'm not a very good Portuguese."

The current issue of National Geographic History has an article on Dante Alighieri and unsalted bread. At least it touches on the topic of unsalted bread. I can't stand unsalted bread myself but I far prefer it to overly salted bread...there is special circle of hell.

You are brave or trashed. I've read the book. I'd worry most about making a mess out of my priceless Zojirushi. Speaking as someone who once managed to make a mess of her donabe.

There was still some sea salt left but I haven't found it for a couple years.

Thinking about it, I never add salt to rice or wild rice, except perhaps when making risotto or paella. Nor do I add salt when cooking green vegetables, as best I can recall. My bread is typically half as salty as called for by the recipe. Always I liberally salt meat before cooking, as I do Rancho Gordo beans, and I'm not ashamed to put salt on salted nuts. I've been known to eat salt out of the container as my granddaughter would sugar.

I had a big bag of sea salt until I spilled it.

No, just right. But then again, I used Pinhais sardines and Ortiz anchovies. No added salt except the pasta water.

Last night, spaghetti* con le sarde from Chris McDade's The Magic of Tinned Fish (pp 61-62). At first bite it was the most delicious pasta of my life. When finally I finished what was supposed to have served two people I felt I might be ill. It was 2:00 am. If you want a picture buy the book. *actually bucatini, because bucatini was what I had. Besides, from what I've googled, bucatini is more traditional for the dish.

Not to mention the Pinhais labels alone are worth the asking price.

As a precaution I moved all the open bags of pasta (that I could find) from the living room to the bedroom.

Bearnaise I can make. Not sure about the rest of it. Beautiful meal. These days I can't even cook a steak.

I should not disparage other people's culinary combinations.

I plan to try an atmosphere of CO2. Baring that, I could take a bite out of each loaf as they are baked.

Not to perjure myself further, between the bedroom and the living room I found three open bags of Rustichella d'Abruzzo bucatini. I had been hoping to find spaghetti.

What are the charged particles?

The thing I like least about the TOMLOV DM202 is that the stand is so small, 4.5 inches. With the 10 inch monitor the setup is top heavy and feels like it might tip over. Worse, as I mentioned, only my little Wusthof 3.5 inch Cordon Bleu will sit on the table unsupported. TOMLOM offers a similar microscope DM402 with a much larger stand and what they say is a higher resolution camera. But for that price one could buy a knife. Do I keep the DM202 and live with its limitations or do I return it to amazon while I can and get the more useful DM402? Or do I forget the whole thing and continue to believe Chef's Choice knows best?

In my picture the knife image is being displayed on the microscope's 10 inch screen. If I connected the output to my 27 inch computer monitor the image would appear larger, but the resolution wouldn't change. I would not call that an increase in magnification. The ridiculous USB microscope magnification numbers rely on the "magnification" of the display device. If I had a 100 inch television* I could make the knife edge frighteningly immense but I would argue that is not an increase in magnification. *I do not have a television.

I hadn't had a steak for months. At Shoprite I found a package of two club steaks. The steaks looked well marbled and they were on sale. Turns out what I thought was marbling was connective tissue. It's bad enough to be eaten but I pity the poor creature's years behind the plow.* I'm sure I've had worse meat but I can't remember when. *technically I think in front of the plow.

@btbyrd, the instagram link would not display for me. Back a couple years ago I measured just how much steel the 1520 Chef's Choice removed from my 9 inch New West chef knife: 0.023 g. Next time I sharpen I'll try to remember to do the Sharpie test, thanks. https://forums.egullet.org/topic/160092-knife-sharpening/?do=findComment&comment=2263659

Me too.

I watched the video again. I may be confused how far up from the edge the thinning process begins and ends. However the blade geometry diagram looks a lot like what is shown in Chef's Choice marketing material. To get an idea what thinning might accomplish I measured my new chef knife. Shown here, second from left. Measured midway left to right, and midway from spine to edge, the blade thickness is 1.355 mm. Measured as close as I could get to the edge, the blade thickness is 0.926 mm. Would thinning after repeated sharpening make a noticeable difference?

Ask me again after I've played with it a bit.