btbyrd

Nice! I have the triply as well, but I have been looking around for something that could work as an alternative to my Matfer 12.5" carbon steel pan. I bought that one because Darto didn't make a carbon steel pan sized between their 27cm skillet and their 34cm paella. I dislike the Matfer extremely, not in terms of its heating performance or thickness but with regard to its ability to hold seasoning. For whatever reason, it sloughs off everything all too easily; it's radically worse than any of my other carbon steel pans and cast iron.. That's why I was delighted to discover something that combines the weight of carbon steel (or enameled cast iron) with non-reactive metal that conducts heat more evenly. And the helper handle seems like a nice feature, given that it's such a hefty beast. Using a 150mm knife as your primary blade does sound pretty crazy! 🙂

I'm getting an All Clad D7 12" skillet and a CCK Chinese cleaver. Also some glassware from Korin.

This sounds like a DHL problem. Which is strange because I've had nothing but fantastic shipping experiences with DHL (which have mostly involved getting cookware from the other side of the world in virtually no time).

I 'membered. ]

Nice! I would have picked up some anchovies too if I had bothered to search for other Ortiz items before placing my order... d'oh! Oh well... I still feel like I won the tinned fish internet today. Never tried Meica sausages, as jarred sausage scares me. But you've piqued my interest, so I may just pick up a jar the next time I'm at World Market.

World Market's Cyber Monday promo will get you up to 40% off today, but you have to spend $300 (before the promo) to get the largest discount. In related news, I just purchased 55 cans of Ortiz tuna.

Scooping cat litter?

I'm going to call bullshit on this. It reads like sponsored content for White Lily flour, and makes it seem as though that's the only suitable low-gluten flour available anywhere. It's not.

I've had a Tramontina enameled cast iron dutch oven for more than 15 years, and it's holding up just as well as Le Creuset. I believe it was the "knock off from Target" mentioned in the above threads... it was rated highly by Cook's Illustrated as the "best buy" for dutch ovens back in the day. The French stuff (and Staub) is very nice, but I'd never pay full retail prices for it. And luckily, there's so much of it out there that you can frequently run across deeply discounted versions at outlet stores / TJ Maxx / Marshalls / Home Goods / wherever. I'm more than a bit of an equipment snob when there are appreciable differences in quality and performance. But there's a lot of good enameled cast iron out there, and all or it seems to perform about the same.

If anything, the list of exclusions on mine is even longer. I never use "the coupon" for exactly this reason, though my parents were somehow able to convince a young cashier to apply it to a Vitamix. I am no fan of BB&B. Their coupon, which is their only consistent promotion, is essentially worthless. And their stores are so packed to the ceiling with merchandise, oblivious customers, and giant baby strollers that I nearly have a panic attack every time I go in one. I don't know how the fire marshal signs off on stacking bunches of crap in your store's aisles, but I don't approve.

Induction interface plates are garbage. I guess they're an option if that's your only option, but don't let that be your only option. People were using donabes before they had gas, but they were cooking over wood fires or charcoal. They weren't using induction or ceramic cooktops. The good news is that Iwatani butane burners are dirt cheap.

Someone's selling theirs over on the ChefSteps forum.

And for what it's worth, I also can't recommend the ChefSteps bag juice pan sauce technique that they do in that video. I've never gotten good results that way, as there's too much gunk and protein and nastiness in the straight-up bag juice. But if you bring it to a boil, it'll form its own raft and clarify itself; after straining, you get crystal clear jus that can be used however you want.

I go 135F for 18 hours with a pre-sear (and trim) and a final oven sear at full blast with convection. This will give you a basic idea. I do not recommend tri tip for this application. I do not recommend eye of round for any application.

Man on internet almost falls into the world of DIY mustard.

Chicken and rice and beans and squash.

I saw someone over at ChefSteps report success using 130F for 3 hours using mason jars.

I've also done the turkey tube using the dark meat, but I don't recommend it. Removing the tendons is a thankless and necessary task, and the end result looks better than it tastes. If you're going to do a roulade, you'd be better off doing it with breasts. The final deep fry was pretty epic though.

My, that's some uninformative sponsored content. It's supposed to be Sharma's "take" but it's written by someone else, and there are no photographs, only illustrations. Boo! (That's not a Boo at you, Anna... just a Boo at ChefSteps and the value they got for their marketing dollar.) Anyway, here's what you get if you follow the ChefSteps protocol for the dark meat, chill it down, and then retherm on a 225F smoker. And this is what it looks like after you remove the skin (cracklins!) and shred the meat. It is extremely close in appearance to good pulled pork barbecue; It is delicious. You can just cram it directly in your pie-hole, but it also works as an excellent starting point for more composed dishes. Here are a couple such dishes from Thanksgivings past. Up first is a Thanksgiving taco. Sweet potato hash underneath, with shallots pickled in cranberry jus, a cranberry BBQ sauce, smoked dark meat, and turkey skin cracklins for some crunch. My radish slicing skills have much improved since then. I served them with tempura green beans and some deep fried parsnip chips. It was maybe my favorite Thanksgiving plate ever. Traditional ingredients but unconventional preparations. Last year I made potato gnocci with the shredded dark meat, poplar mushrooms, and a turkey demiglace. It's a riff on mashed potatoes and gravy. The salad was made of shaved brussels sprouts, granny smith apple, watermelon radish, and pomegranate with an apple cider honey-mustard vinaigrette. You can also throw it on a sandwich and eat it like BBQ. Or just pile it on your plate and eat it straight up alongside your favorite sides. I should try to remember to take some pics of my white meat this year...

The problem is that queso is an inherently unnatural product, and Chipotle is wedded to only using "real" ingredients (for better or worse). Thankfully, their guac more than makes up for their queso. Every time I visit one of Chipotle's competitors, I'm disappointed. Moe's and Q'doba just aren't as good; they have too much behind the counter that they cared too little about. Muddy tasting rice. A million mediocre sauces and salsas. These places never tried to brand themselves on the quality or provenance of their ingredients because they can't. Variety may be the spice of life, but it's the death of quality in a fast casual dining establishment. Chipotle does more by doing less. They should take that queso off the menu.

I can vouch for using a chamber vacuum machine and water bath to make sangria. FWIW, chamber vacuums can produce results similar to ISI rapid infusion, but at the other end of the pressure spectrum. The downside is that your yield will be lower because the liquid rushes into your product. Sometimes this is an upside. I discovered this when compressing watermelon with tequila; the result was not only delicious boozy watermelon, but also delicious watermelonny booze.

It's also made with coconut tequila and boxed lemonade. A sign of the apocalypse perhaps? And thank God he's using a paper straw for that drink unnecessarily prepared in a plastic bag.

I can't believe that no contemporary English translations of Careme exist! That's bonkers, given his historical importance. William Hall translated 3 of Careme's biggest works and published them in a single volume called "French Cookery" in 1836. Happily, this edition has been digitized and is available for free online via Archive.org. We live in amazing times.

Wood is sanded before sealing to both clean it and to open the grain so that the oil will more easily penetrate it. Sanding between coats of drying oils is an optional step, and typically isn't done for the sake of "adhesion" (at least, given my limited woodworking knowledge) but rather to even out any streaks or drips; if you're going for a high-gloss shine -- like applying tung oil to finish the body of an electric guitar -- then you'll want to sand periodically during the finishing process. Otherwise, it's not necessary. Sometimes people will also wet-sand with finishing oil in an attempt to fill the grain on textured woods. But I don't think any of this is all that relevant to seasoning carbon steel or cast iron pans. And like the man said, it's not as though the surface of these pans is so smooth that polymerized oil won't stick to it. I've tried sanding one of my less desirable carbon steel pans, which is the odd-man-out of all my cast iron and carbon steel pans in terms of its ability to take seasoning. It didn't help. Granted, I didn't sand between coatings -- just enough to rough it up a bit initially with 600 grit sandpaper and 0000 steel wool -- but it didn't make a difference.