JoNorvelleWalker

Bait and switch. Too late to return to amazon.

I hadn't baked in weeks... My shaping and scoring skills are a little out of practice.

Since the library is closed for our move, and I can't get a copy of The Economist to read at dinner, I've been making my way through The Wok. I haven't gotten that far yet but I see Kenji has a section on frying naked. I am so excited! Not sure if he counts a pinafore or not.

Thanks. As I said, broiling was eatable but not ideal. Since I posted my question I found this advice from Kenji... https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe I think I'll give his technique a try, even if the final texture won't be that much like a braise.

Not "what I've cooked sous vide today" exactly, but what I cooked sous vide that I hope to eat tonight. I have a bunch of pasteurized chicken thighs in the back of the refrigerator. I plan to make chicken cacciatore. If using fresh chicken thighs my first step would be to brown the chicken pieces in a pan with a bit of hot olive oil. When using previously cooked thighs for chicken cacciatore I typically unbag the thighs, wipe them down with paper towels, and then either attempt to brown the pieces in a pan or broil them in the APO. The pan method is messy but both methods usually lead to an eatable result. The problem is the browning is never all that great. With that prolog out of the way, what is the best technique for browning the skin on sous vide chicken thighs? Please don't suggest a torch, an outdoors grill, or Ooni oven. Thanks. Edit: or a tandoor

I had forgotten that while I am a new convert to large sheets of parchment, I have a good supply of small sheets that I used to use for ice cream pre-CREAMi. In his smashburger video Kenji covers his patties with small sheets of parchment before smashing so that the meat does not stick to the spatula. I have found that if the beef is freshly ground there is no problem with sticking. However if the ground beef is a few days old it sticks and makes a horrid mess. Ask me how I learned last night. Anyhow, a good use for small sheets of parchment. I'm all set for hundreds of smashburgers.

I was miffed I had to buy my own copy of All About Braising because the library (where I work) had discarded it from our collection. Night before last I prepared braised potatoes with garlic & bay leaves. This is the recipe on page 39 of the book, not the braised potato recipe Molly shared earlier in the thread. The primary difference is in the book she has you brown the potatoes in the evaporated braising liquid. The potatoes were a revelation. So much easier than roast potatoes. I served the potatoes with leftovers of @Chufi's butter braised beef. One note: the potato pan was a mess. Next time I plan to use a non-stick saute pan instead of my earthenware donabe.

Yesterday afternoon... No chocolate on the keyboard.

Indeed, my Williams Sonoma cooking vessel was never marketed as a wok. Technically it is a stir fry pan. I love it though.

I have a cast iron wok that is unlikely to ever warp. However it was quite expensive. What I almost always reach for is the Williams Sonoma one, which is tri-ply steel/aluminum and which goes in the dishwasher.

Indeed -- Dutch ovens, cocottes, braziers, paella pans, and tajines were included in my count.

As yet I possess no Pacojet, however I do have a Blendtec Frothing Jar... Ice cream is Rose's Chocolate. And at a quarter the cost of a Pacojet you must admit the Blendtec is a bargain.

Speaking seriously, carbon steel warps for me.

Since my Williams Sonoma is no longer made, for an induction wok you might consider Falk. https://www.copperpans.com/all-products#/specFilters=3!#-!18!-#!10m!#-!99 They should be quite responsive. I assume you have a bed?

Living room, bedroom, dining room, kichen. Small apartment but probably larger than what @weinoo has. How does one define "immediate"? One problem: after recently acquiring two lovely rondeaux, I have to remove them from the bed when I need to sleep and then put them back if I want to eat or cook. Once I just slept with them in bed.

Feeling a bit bored I decided to enumerate my battery of cookware. Only general purpose pots and pans designed for cooking over direct heat on the stovetop. I counted 60. This excludes all electronics and bakeware, as well as specialty pieces such as grills, griddles, fish poacher, aebleskiver pan, takoyaki pan (takoyaki are smaller than aebleskiver after all), and Rancho Gordo bean pot. Plus the humongous chicken steamer. For purposes of this post I did include my tagines and donabe which are more generic in function than, say, an aebleskiver pan. Though I dare say in a pinch one could prepare passable takoyaki in an aebleskiver pan. But why would one? The pieces I use most often seem to be a forty year old stainless stockpot (no copper or aluminum, just thin steel), a well battered Williams Sonoma Thai wok (for which I have a spare still in the box), and a variety of saucepans. What I find myself lacking is a small saute pan. Sad. Particularly since I prefer saucepans with high sides. How do other eGulleters relate to their pot and pan addictions?

I got my first flat parchment a few weeks ago. It is wonderful.

@sartoric I had entirely missed your wonderful blog. I never think to visit the regional dining fora, but the blog showed up in a search. I've just spent an hour paging though it, as well as the equally wonderful blog by @Kerala. Thank you both.

Two bags of limes. Good.

https://forums.egullet.org/topic/128205-butter-braised-beef-dutch-draadjesvlees/ Served with Molly Stevens braised potatoes with garlic and bay leaves. Also leftover broccoli rabe. The texture of the undercooked dried out broccoli rabe was still bizarre but the potatoes were a revelation. One problem with the braised potatoes was the vessel I had used. I chose a small donabe that just contained the potatoes in one layer. The cooking part went fine but I was afraid I had ruined the donabe. It took an awful lot of scrubbing. I can't quite afford another braising pot at the moment, but the smallest Falk rondeau is calling. The braised beef is so good. I noticed one of the nails on my plate at one point but when I was done eating it wasn't there. I wonder if the Dutch remove them before service?

https://jewlicious.com/2015/08/heinz-is-ketchup-everywhere-but-israel/ However I understand the law has since been revised and once again Heinz is ketchup in Israel.

I am not in the UK.

Without further qualification Heinz means ketchup. Granted Heinz offers at least half a dozen varieties of ketchup.

My last night's dinner was served with Heinz. Good it was too.

Unlike @liuzhou I cannot speak for Asian cuisine, however as an everywoman American I knew the whole version of the spice in question as "nails" long before eGullet and the internet. Apparently much of the culinary world agrees. Your mileage may vary.