btbyrd

You can use a large rotomolded cooler and a Joule with the big clip. Cut a closed cell foam yoga mat to serve as a “lid” and cut down on evaporation (or just use plastic wrap).

I would see if it fits in a 2 gallon freezer zippie. That is my goto for large cuts. ChefSteps used to recommend Glad white garbage bags for cooking suckling pigs, but that was four years ago and I don’t know if the formula has changed.

Roast them and make stock.

BSOAFP vs Wonder Bread.

There are smart ovens and there are toasters. The former might claim to be the latter, but I'm in the "it's best to have both" camp. I don't eat that much toast, so all I have is the BSOAFP. Its toast takes forever. It is uneven. It is acceptable.

My CCK vegetable cleaver is my go-to dicer.

Been doing a good amount tacos and fajitas recently. Got a tortilla press for Christmas and now I can consistently make pretty good ones in very little time. Keep an eye out for sales on Masienda’s masa at Whole Foods. Last night I grilled a NY strip steak. Tacos weren’t the original plan, but but dinned turned out great regardless. Some fajitas from last week.

That is absolutely stunning, Jo! I'd be cutting with that nakiri non-stop! Great looking handle too. Is that a 165 or a 180? You've gotta get a cutting board that's somewhere between cheap plastic and the soft "special occasion" feel of hinoki. There's no greater pleasure than putting really beautiful high end tools to use.

You have summoned this obligatory video on how to cut a tri-tip.

Get a butane burner and go outside. That’s what I do. The problem isn’t with you or your technique but with the inadequate ventilation in almost all home kitchens.

These are tacos filled with creamy poblano peppers, onions, and mushrooms. A hit with my wife, who is mostly vegetarian these days. Making your own tortillas is a real game changer. Masienda's masa harina is fantastic and produces tortillas more beautiful and flavorful than Maseca. You can get a fantastic Victoria brand cast iron tortilla press for like $25. I haven't started making flour tortillas yet, but you don't need a press for those. I ordered a small wooden rolling pin in anticipation. There are few things better in life than fresh flour tortillas. Or fresh corn tortillas. Fresh tortillas rock.

Perhaps the best resource I've found is Rick Bayless's "Taco Manual" series on YouTube. I just kind of watch them at random whenever there's a new one posted, but it's really upped my game. Here's the first video in the playlist:

I just want someone to give me 5 Staubs in various sizes. And let me pick the colors. Is that too much to ask? And Control Freak Home. And an ANOVA Precision Oven. And some silver lined copper. Or just some straight up silver pans. A set of silver pans in various sizes, please. An enormous Blue Star cook top with either the griddle or French top. An enormous hood that vents the cooktop and the pair of combi ovens that you've mounted in the wall. Makeup ventilation. Solar panels and a RO filter on all the water coming into the house. Carbonation on tap with an ice machine. A low speed rack/table to hold the Minipack vacuum machine. Low boys everywhere. Stainless everywhere. Finished concrete counters. Salmon leather magnetic strips for knife storage. Some new knives... someone get me a pair of rehandled, spa-d out Fujiwara Denka in 230 and 270mm please. And a Takeda Cleaver and some custom blades from Ben Kamon IS THAT TOO MUCH TO ASK?

Porcelain will stain and discolor over time. Much of it can be removed with Bar Keeper's Friend, but it's the sort of thing I only do once every few years. Some manufacturers (notably Staub) use dark porcelain on the interior of their pans. It does take some getting used to in terms of judging browning, but I like the look and it looks less "dirty" over time (even though it's the same amount of crustified).