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  1. Of course, having a long wait list for something doesn't mean that it makes sense. Business sense, sure. But selling $335 vegan meals as "sustainable" is either laughably naïve or grotesquely disingenuous. Humm's implication that anything animal-based is somehow unsustainable is obviously false and does a real disservice to farmers, fishers, and purveyors who responsibly produce and source animals for culinary use. There are a bunch of good reasons to have a plant-based fine dining menu, but sustainability isn't one of them. Nothing about fine dining is sustainable. It's a luxury pleasure busi
  2. btbyrd

    Ice Cream!

    Did my first spin of the year with some Philly style vanilla with some cryoshattered Snickers shards. It was my father in law’s birthday, and Snickers are his fav. I froze the Snickers bars in liquid nitrogen and bashed them up inside a bag. The size and shape were perfect but, in retrospect, I ended up using too many and the inclusions made the ice cream a bit too chunky for my taste. Luckily I saved half the vanilla base and can use the remainder in moderation as a topping. Shattered Snickers: I didn’t get a good photo of the final plated scoops, but did get
  3. Not really. All the knives are more or less purpose driven, so I tend to use one or two knives per task. Use one knife to cut off a fish's head and remove its filets, another knife to remove the skin and portion it. Use one knife to remove the bones from a rib roast, another to slice it. For butchery knives, I have two Western debas (one large, one small), two poultry knives (one large, one small), one knife for boning mammals, and two western style boning knives (one stiff, one flexible) that I got way back before I got seriously into kitchen knives. The top knife is a Tojiro DP 2
  4. My butchery knives. These are all meant to work around bone (and sometimes go through fish and poultry bones). These are for slicing, portioning, and trimming.
  5. Chips in the blade can be sharpened out, especially if they're small.
  6. Just because something is cleaver-shaped doesn't mean it's useful for cutting through or around bones. That Dexter pictured above is one such example. Cleaver? Yes. Butcher knife? No. Same for that Lamson/Leone take on the Serbian cleaver. If you want a Chinese cleaver designed to hack through bones, get a CCK Bone Chopper (or, for somewhat less demanding but still heavy tasks, a Big Rhino, which has the same design as the knife liuzhou linked above).
  7. All their wood core boards are dishwasher safe, as per their website.
  8. I've looked far and wide to find smoked NC country ham that can compare to what's on offer from Virginia, Kentucky, and Tennessee, but sadly I haven't been able to find anything decent. Johnston Country Hams used to produce some good products, but they unfortunately went out of business after a listeria recall. Here smoked hams are the exception, and I haven't been able to find one that is both smoked and aged long enough to develop the sort of rich savoriness I associate with good ham. Most NC ham is unsmoked, made from commodity pork, and seldom aged much longer than 90 days. If young, unsmo
  9. Line the pan with foil?
  10. It would be clearer if they used words instead of symbols. "X Dishwasher Safe" is far less clear than "Not Dishwasher Safe." The good news is that if your boards aren't warped yet, they'll be fine.
  11. I use Hi-Soft boards from Korin, but Hasegawas are excellent as well. And they can go in the dishwasher, unlike the HI-Softs. But I don't have a dishwasher, so... Our main Hi-Soft board is item number TK-201-H40, which is a pretty good general size, but we also use a smaller model TK-205 that will sit next to the large one and function as a seamless "extender" board. They are *extremely* kind to edges of very hard and brittle steels. They're heavy enough and "sticky" enough that they won't slide around on a hard countertop. This means that if you plunk the small one down next to th
  12. Isn't the problem not with what non-sugar is being used and rather with ice crystal growth? Add some stabilizers. Gelatin, pectin, locust bean gum, carrageenan, guar...
  13. Unless the induction element is perfectly sized to match your pan, you will always need to do a slow-ish preheat to get more even temperatures across the pan -- even with heavier All Clad stuff like the copper core and D7. Even then, there is a sizable hot spot (or hotter spot) directly over the induction element. I'd avoid turning a cold pan to high immediately, since this runs the risk of warping the pan.
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