TicTac

Well they are sending me another one... The CS manager said she seasons with multiple applications of salt, potato skins and lots of olive oil - on medium heat. I did mine on high heat - thought you had to blast it.... Wonder if that is where I went wrong.

Same issue here. I emailed them a few times with pics of the second pan not holding its seasoning, just on hold with CS in one last attempt...

I am not happy with my Matfer. Even more so with their poor level of customer service. I wonder how much they paid Americas Test Kitchen to gloat so lovingly and rank them top of the class....

I am interested in making my own sauerkraut - I do not have any special equipment but do have access to great organic cabbage. Am I able to do so with a large glass jar? What would a basic process be? I like my sauerkraut very 'sour', if that helps! Many thanks!!

At the organic market we go to every Saturday there is often an Indian lady who sells various items. One she told me about was something her mother made for her entire life back in India, basically lemons preserved in salt and their juices. It is said to have tremendous health benefits and drank as a tea. It is a slightly acquired taste, but I have grown to enjoy it and whenever a cold strikes it becomes part of my 'regime'! The stuff lasts for years, I still have a jar that is about 2 years old and only necessary upkeep is the addition of some fresh lemon juice every so often.

Looks great, @shain. Where/how did you learn about mushroom foraging? I am only getting into the hobby and am very cautious about what I pick (only know about 1 easily identifiable one locally).

It is. Steeles, East of Woodbine Ave.

No pardoning required! The J is short for Japanese - it is a small selection of Japanese owned/operated food related stores closely knit together. There is a cafe, an izakaya, a sushi place, a butcher, a baker, and a place that has all sorts of food related items and cook/eat-ware.

Well....I have been working on my telepathy skills, so I appreciate that As you mentioned, J-Town can get expensive (especially if you stop in at the butcher for Wagu!) but they have a fantastic selection of food and cook ware. Zen is just North West of J-Town (about 5-10 minutes, depends who's driving 😛 ).

Take a visit to J-Town and then head to Zen for lunch. Given your interest in Japanese cuisine, I believe you would enjoy the shops there. If/when you do make it to Zen, whatever you do, treat yourself to their Toro hand roll at the end of the meal

Zen. Case closed. Best in the city! No 'Ramen' to be found - only superior Udon! Woodbine - South of Hwy 7. Sit at the bar & enjoy the show.

Where did you find the returned item? Love the deals you folks are finding! Am actually considering a 5 cup model; and perhaps selling this little guy!

Perhaps clarify which point you refer to - the rice cooker's end product or the variety of rice...

Kijiji Gently used - near perfect condition. I can see however why the lady wanted to get a larger version - for 2 people this is great. We may at some point get a larger format.

NYE Dinner w/ Kids, in Pajamas. Excuse the lack of formalities and the ground cover. Our tradition is to make a lot of tasty nibbles and enjoy in front of the TV (my sister and I used to do this with my grandmother when we were kids, I am keeping the tradition alive with mine). Clock'ish wise: Kiddy h20 bottle, adult beverage from a bottle, house cured gravlax and vodka smoked salmon, bourbon chopped liver, pickley things, per-requisite smoked oysters, various Gluten Free crackers, ketchup hardbite chips (kids pick), parma prosciutto, GF pizza crust w garlic oil, cheese plate (St Agur, cave aged gouda, Taleggio, rosemary crusted pecorino), hearts of palm salad, marinated bocconcini - towards the middle - Apricot Jam (some say I am odd - which I most likely am, but I love it with chopped liver), gravlax sauce (caper/dill/balsamic/honey/mustard), cherry gastrique, totally unnecessary duck pate (did not get touched) pickled red onions/capers (for the smoked salmon) Olives and peppers. Leftovers being taken to my (aforementioned) 93 y/o grandmother to enjoy for lunch today.

I picked up a used Zoji 3 cup rice cooker (note, their 3 'cups' are actually closer to 2.2 'standard' cups) to see how these things stacked up to traditional rice cooking (paid $65!). We are converted. Superior rice, and so easy to use. We also found out about Haiga rice, which I now believe is the superior form and blend between 'healthy' and 'enjoyable'. In 55 minutes it cooks up the perfect, steamed, plump rice.

@shain - would you mind sharing the recipe? That is one soup I have never made, but always enjoyed!

Upon further reflection, it seems I might have been hallucinating that the old styles, as dark as they came, were pre-seasoned. Apparently I was mistaken? I am quite put off by the Mafter's inability to hold its seasoning. Curious to hear others experiences with Darto's in such respects.

I have been contemplating a Darto pan, as I have had significant issues with my Matfer(s) (how on earth CI rated this the best pan is beyond me - well, it is not really beyond me, surely some 'donations' were involved...) am on my second one and it cannot hold any seasoning, despite five attempts at doing 10 layers with the flax / high heat method. Curious as I was under the impression that Darto's came seasoned....? Yet it seems as if people are now having to season them. One of the attractive factors was the pre-seasoned element (given the trials I have attempted to endure with the Matfers).

Perfectly cooked lamb! Worth all the hard work, no doubt. My uncle came by today after returning from a few months in Italy. He is the main one I attribute my love of food to. He brought 4 fantastic Pecorino's - one 'un-aged', one 'partially aged' and 2 aged ones. All excellent - I was partial to the Partially aged. It reminded me of an unpasteurized french goat cheese (my fav). I then made risotto with a combination of stocks (smoked turkey, wild mushroom, and chicken) and he ended it with a small jar of truffle and porcini puree which he brought back with him. If you enjoy truffles, risotto is one of the best ways, IMO. Enjoyed with a bottle of Williams Selyem Precious Mountain.

That or there is always Duct Tape!

Wise move - sounds like you have a smart friend! A few years ago we threw out pretty much all plastic containers and replaced with OXO or other similar brand glass containers with (mostly) snapping lids. With 3 young kids, I am not going to chance anything.

The seafood variety is unreal! Thanks for sharing.

That lamb looks especially tender! What cut is the 'rump' and how did you prepare it? Also, good call on the Rice Bran oil - learned about that on EG a year or so ago and have used it ever since for all high heat applications.

I have many fond memories of Kraft Zesty Italian growing up as a kid, so that might be a nice blast from the past! Good idea, @Anna N