[OMG I want this knife!]

The quality of her workmanship reflects the "distressed quality" of a "found object"... or at least that would be the favorable argument by a supporting and indulgent art-critic. 

 

For something that is intended to be functional as well the price is very steep for this type of quality as dcarch indicates. Miller indicates that she is an artist and they often command steep prices. However, my experience is that almost without exception successful artists that move their work exhibit a high quality of craftsmanship in every detail and aspect of the piece, and at every stage of production.

 

Take some time and take a gander at Mark Knapp custom knives out of Fairbanks, Alaska. Three year waiting list and they ain't cheap.

[Dinner 2015 (Part 2)]

liuzhou that looks just like what I used to get once a week as a child. Mom had her rotation down. And it was good.

 

harrysnapperorgans I thought that was porchetta at first... Must have been a rather large chicken! Glad it turned out well.

[Amazon Pricing on All-Clad]

Same price here. I think you should buy it.

[Lunch! What'd ya have? (2014–2015)]

I'd say someone has thrown the gauntlet down with the Spam. English Breakfast inspired? Yum.

 

Spam musubi works for me.

[Salty Snacks]

Thanks a lot. Gotta try these now.   Grew up with delicious Taco and Nacho Doritos though rarely buy them these days. And take Takis. I'm plain skeert of them.

[Hey! from the Oregon Outback]

I like it here. Has raised the bar considerably. Welcome to eGullet.

[New Member]

Hi.

 

Como te ves, yo una vez vi a mí mismo; como me ves ahora, usted será visto.

[The Bread Topic (2014 –2015)]

So, I decided to bake another loaf even though it wasn't needed. More of a study in my experiment playing out the idea of a girdle for my loaf.

 

Cut 4" of parchment paper. Oil pan and insert paper. Place dough in pan. Rise. Bake. Seems to work for me- the recipe was expanded by 25% or 4oz of bread flour.

 

 

Removed the paper halfway through the 55 minute bake:

The results were what I wanted, though a proper pan would be preferable.

[Drinks! 2015 - 2016]

Modified Moscow Mule. Pepper vodka made in house. The black pepper really complements the prickly heat from the ginger beer.

[Sōsu Sriracha Sauce]

If metallic off flavors suit you then I say fine; but all the Asian brands I've tried have been terrible. Always willing to try something new though!

[The Bread Topic (2014 –2015)]

Well obviously I'm not looking for a standard pan- I've already got one of those.   And it's only 2.75" deep.

 

I'd like to bump the recipe(s) up a bit in volume and have a taller loaf without the overhang where the dough starts to rise above the top. I can do this already with my standard 1# pan but the resulting bulge and lip makes the bread slice too long for the toaster's slots. Then I have to put the slice in sideways and flip it halfway through.

 

Perhaps I could place some baking parchment around the edges and have it as the guide form above the top of the pan?

[The Bread Topic (2014 –2015)]

One pound loaf wheat bread with flaxseed meal baked yesterday. Five hours 75F, three rises- final in the pan. Baked at 350F for 50 minutes turning once midway. Added too much beer which gives it that overproofed patina unfortunately but the bread doesn't taste that way thankfully!

 

Once cooled I ate some with gorgonzola. 

 

 

 

 

I'm looking for some "taller/deeper" loaf pans. Found some pullman types that are 4" but are too narrow overall- close though. Ideally I'd like to find a pan in the range of 9-10" long x 5" wide x 4" tall/deep. Any sources/ideas?

[Sōsu Sriracha Sauce]

I'll look for it and give it a try

 

I'd say the Huy Phong brand is the benchmark and quite hard to beat.

[Drinks! 2015 - 2016]

This afternoon I decided to try on the "Moscow-mule". 

 

Monopolowa and Bundaberg and lime! Wow what an amazing yet simple drink.

 

And with cachaca instead of vodka? What would you call that cause it's pretty darn good as well.

[Cinco de Mayo...What will you make??]

On a Tuesday this year so soon after Fiesta... Pollo on the grill. Tortillas. Cerveza. Call in on Wednesday.

[Spring Asparagus is here! How are you going to cook it?]

Wow that's a lot of asparagus! 

 

Asparagus fan... asparagus fort... 

 

Can't believe I've been passing on it all spring. 

[Gardening: 2013–2015]

I'm hanging my coriander bushes on the fence to dry in the sun and breeze. Pulled them up yesterday after a tremendous thunderstorm washed them clean and hung them upside down- root and all...

 

The fruits were plump but already they are beginning to brown and take on their familiar dry appearance.

 

Last year I let them dry in the ground which was a mistake IMO. 

 

Any ideas on what to do with the dried root- or not so dry?

[Dinner 2015 (Part 2)]

S.A. Galbi! 

 

Charcoal grilled marinated 1" cross-cut short ribs. Banchan is quick pickled red onion and shredded carrot with miso, sambal olek, scallion top and sesame oil. Served with Kokuho Rose variety rice.

 

 

[Spring Asparagus is here! How are you going to cook it?]

I like it steamed with a mustard vinaigrette. Or with S&P with a squeeze of lemon. I like the little ones.

[The Bread Topic (2014 –2015)]

I quit scoring my bread pan loaf too. Slashing hasn't been needed and it looks better IMO. 

 

At what temp and interior temp are ya'll baking to for these loaves?

[Healthy Boy brand]

Lee Kum Kee?

[Dinner 2015 (Part 2)]

That's a simple yet elegant solution! 

[Cold Smoke Generator]

Sounds like you figured it out! 

[Lunch! What'd ya have? (2014–2015)]

Congee sounds nice. Good for that leftover bit of chicken or whatnot...

 

Made Cashew Peanut chicken with ginger. Recipe from Cuisine at home magazine (free in the mail). Served over jasmine rice. Out of cashews, sorry...

 

[Cold Smoke Generator]

I use a $3 soldering iron stuck in a soup can of wood chips. Made sure to burn off the interior plastic first.

 

Poke a few holes in the can for some air flow and it'll smolder real nice.