JoNorvelleWalker

If you want a razor sharp edge, Watanabe offers Togidashi sharpening...at a cost. https://www.kitchen-knife.jp/pro/togidashi.htm

I received the shock of my life last night, not from COVID but from California. Notice of more Rancho Gordo beans. Thankfully Steve issued a retraction.

My chef's knives are an 8 1/2 inch New West and a 10 inch Chicago Cutlery (which sadly I believe is now just another cheap commodity brand name). Decades ago I bought a shorter Chicago Cutlery chef's knife but I gave it away. I found no use for it. Sometimes I'm tempted by the longer New West chef's knife, particularly when it finds itself on sale. Fortunately so far better sense has taken hold. I use my chef's knives only for fruits and vegetables. I have no professional training, but how or why would one use a chef's knife for protein? If I am slicing cooked meat I use a Chicago Cutlery slicing knife, of which I have a few. For raw meat I employ either my New West fillet knife or my recent much beloved Wusthof butcher blade. Full disclaimer: I posses a Wusthof salmon slicing knife, but let's charitably say it is underutilized. If I ever convinced myself I had a tremendous need for slicing raw protein I'd shoot an urgent email to Shinichi.

I suspect Ninja's specifications are conservative. My Vesta blast freezer will freeze a liter of 20C water to minus 30 in 90 minutes. https://forums.egullet.org/topic/153479-blast-chillers/?do=findComment&comment=2242627

Do they not still offer in-home service?

Rather may I suggest borrowing a wifi hotspot from the library. Update anova firmware. Return hotspot to the library. Or if you have a cellular device it may function as a wifi hotspot. I believe my iPad will. In any event I'm sure MC would appreciate another hotspot.

Sorry I asked. A copy is now on its way to me. Not like I don't have a pile of cookbooks I haven't read.

Sadism I would say. Seriously, I don't believe Jacques is malevolent but he did not have the competence to manage the quality of Howard Johnson's' menu.

Laughing about poor little children and melted Howard Johnson's ice cream.

Shai I am worried and can't bring myself to "like" your post but I pray your trip is safe. And that you are able to share good food with us!

Pasta?

I can't run, and for biomechanical reasons I never should have tried to run, but in the last century I subscribed to Runner's World. I have never made worse oatmeal cookies than from their recipe.

Oh dear. If you have a few weeks to read: https://forums.egullet.org/topic/146617-cuisinart-combo-steamconvection-oven-part-1/#comment-1946869

Sorry to be boring, but favorite dinner. Anova chicken thigh, baked potato, and thirty second green beans. Cranberry sauce and sour cream not shown. Liter of methode rotuts and spot of Whistlepig to maintain anerobic fitness.

You should fix that.

A folding knife for kitchen prep? You may be in the wrong place.

Thanks, Heidi!

With much effort I carefully seasoned my collection of Darto pans. With much less effort I warped the largest making a paella. They are all now rusty. Sadly stainless steel is more my speed. My cast iron, Japan crafted "Chinese cooking vessel" (eg. wok) is still beautifully seasoned. That is because I do not use it much. However it brings exceeding pleasure to look at and to touch.

Thanks, I credit Zojiroshi for the rice.

Last night's rice and stir fried cabbage... I apologize I didn't spend more effort on the composition. I'd suffered a migraine at work and mainly just wanted to eat something.

Cooking beans. More seriously, usually between 236F and 246F. (For some strange reason the Paragon is the one heating appliance I have not switched to Celsius.) Also, to save time, typically I will first set the Paragon to 260F till the Fissler reaches the pressure setting that I want. The Fissler has a pressure setting adjustment.

Could I recommend a Paragon? When I pressure cook I put one of my Fisslers, usually the medium size one, on the Paragon, set the temperature and walk away.

This week Shoprite's loss leader is Choice grade bone in beef rib roasts on sale for $4.79 a pound -- or First Cut or Certified Angus roasts for $5.79 a pound. The meat isle was quite a scene. Two people putting out cartloads of roasts with stickers over $100 as fast as customers could grab them up. The best looking roast I could find was labeled "First Cut". It is now in my refrigerator. What exactly is First Cut?

You are aware Vesta offers three sizes of blast freezers?

If it wasn't for @Kerry Beal I'd be cooking open cans from my ice box over a copper tripod fueled by a few sticks of charcoal gathered from the forest.