btbyrd

Freeze dried herbs are a thing. Seems like a more common way to dry herbs under vacuum than using a vacuum microwave or whatever.

Mine's a hot piece of garbage when it comes to keeping its seasoning.

Dalton Ruhlman are now selling their offset spoons, the egg spoon, and their wooden paddles through JB Prince. Kunz and Ruhlman from the same source? Cats and dogs living together? Strange days...

King crab.

Chicky chicky parm parm.

Vegetarian stir fry. Final product photo could be better, but my camera’s battery died and dinner was ready.

Which is why Santa bought it after it had been discontinued and heavily marked down. Jeez, fella...

Snowed in yesterday. Made chili. Powders: Peppers: Peppers and alliums. Nice shallot work, if I do say so myself. Now for the beef: Slicey slice: Par-frozen grind setup: The grind: The final bowl: Served with some mighty fine cornbread. I think I’ve finally dialed in my recipe. (It contains sugar.) I need to run a couple more tests to be sure...

CenturyLife gave the D7 a 5/5 on heat distribution/evenness. That, plus the sheer mass of the thing, was what sold me. The non-reactiveness was a nice bonus.

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.