TicTac

I used both Rice Bran and Sunflower oil on my recent Black Iron (Carbon Steel) MB pan and they worked well. However I did not like the actual frying method (with salt and potato skins) to season but much preferred the warming in a 200 degree oven, applying a ever so fine layer of oil, wiping it off, and returning the pan to the 200 degree oven, cranking it to 550 - leaving it for 2hours, then turning off and letting it cool down in the warm oven - left the best results hands down.

The MB that I got, the rivets are inlay-ed with the steel pan so it is a flat surface. Quite well done actually. Handles aside, plan on a 'handle condom' (for lack of better term - perhaps I should TM that!) or as I do, a thick kitchen cloth. These beasties (I got a 12 inch) are heavy - But I like 'em like that!

Maybe it's the light, but the color of the steel seems very black....is there a coating on it? I recently did some research (in fact spurred by the deal on the Darto) and ended up with a Matfer Bourgeat black steel (carbon steel) pan. Got very high reviews and very similar design (though the steel looks different). Identical handles, almost.

Would be curious to hear more about this green chile adobo. Sounds interesting. Cheers.

Hmmm Yes, you are correct. Your curious cat was in my mind during time of reply. Hence the confusion.

Funny stuff - thanks Anna. I will say, there are sometimes deals to be had at WS - I recently bought my good friend one of the upper end Shun knives. Regular price was $450 on sale for $210.

With pleasure.

A recent find - If you are ever in the Hwy 7 & Leslie area - Adrak A fine example of Indian cuisine. Their madras is very good - I have not braved their vindaloo. Lots of layers of spices going on.

My latest riff on Chicken & Dumplings: - Dumplings made with a warm milk/butter/garlic/onion powder/bay leaf/flour & subsequent eggs blended in - boiled then seared. - Veggies - Shredded chicken - 3 x Chicken Stock (rather than a mass reduction, using the same liquid 3x to make stock - in this case wings) reduction - Romano Cream w/ Clove & garlic - Dash of bourbon to deglaze It all came together quite nice, but a lot of work in 2 hours*! *full disclosure; the 3x stock was not done in the 2 hours time frame

At an insane price no less.

My grandfather was raised after being born in England, in Burma. Would love to hear more about the curry.

Apologies for the lack of visuals - Oven roasted wings (v crispy!) Greek Yogurt Dill dipping sauce Roasted Spuds in chicken wing fat Sauteed Zucchini & Peas tossed in at the end for good measure (and because the little rugrat loves 'em).

Smoked tomato vinaigrette.

I can offer a number of ideas in the GTA and Northern reaches (I am in Old Thornhill) - the churrasco sort would be perhaps out of your typical range, at Eglinton and Mt Pleasant - Churrasco Villa - is excellent. In the same area (S/E corner of said intersection) is a great pub that brews their own beer and often has cask ale. Next door is a Cheese Emporium.

And if you enjoyed Nando's, I can offer another suggestion of even greater taste and quality!; if so desired.

Anna - were you aware Nando's also serves chicken liver?

The pork belly and Matsu's look esp. interesting. What City/restaurant - nonkeyman?

Oh come on now, that wee bit of snow stopped ya!? Up in the Great White North we had freezing rain last night, I had chicken marinading in Greek spices - my wife asked if I was still going to BBQ - 'If you want real Greek food' I replied, as I headed out to the deck. Then again, I did have a freshly carved path through the snow courtesy of my 3 year old taking advantage of the first years snow and erecting the inaugural snowbeast (I hesitate to call it snowman due to its rather odd characteristics)

All great ideas - thanks folks! Now to locate some raw stainless steel!

Toda - Shai. Mostly curious in the actual baking methods. I have for some time now been interested in getting a piece of steel for my oven (I have a gas wolf range) as currently I just bake my pies on a baking tray (not pre-heated) which is not ideal. Do you put the steel under the broiler to heat, or full blast, heat - then turn to broil and bake under the broiler? Very interesting technique if that is the case, as I would think the top would burn before the rest cooked... What type of steel specifically should I be getting were I to purchase one? How did you season it so it doesnt rust?

Not sure if you have tried this combination (or even like these ingredients for that matter...though I recall you enjoying a nice blue) - Once done caramelization, de-glaze with some decent balsamic - Blue cheese goes great if added both as a pizza topping, as does a bit of rosemary.

Curious to hear more about your pizza cooking technique, Shai.

Could very well be - no debate that I am of an eccentric breed

I love bread too. I just had the most amazing (outside of France) french baguette (Rahier, for anyone from Toronto) for lunch, and could eat it just with churned butter. But I wouldn't think to eat that with a big plate of say, Carbonara for example. I wonder where that (the metaballs/garlic bread) phenomenon started...

If a sauce/gravy is present, you don't have to convince me. But in my examples, both of the carbs (pasta and rice) are there to do that very job, take on the sauce. I have nothing against carbs in any way shape or form - I simply don't understand the phenomenon (specifically bread with pasta, but the post above with risotto reminded me of my perceived conundrum)!