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  1. I've had the CSO for a number of years now, but have yet to actually bake bread in it. Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening. To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO. Thank you!
  2. I ordered the block (4 of them in a bamboo block with a wi-fi extender), which still hasn't shipped AFAIK.
  3. I backed it on Kickstarter more than two years ago and have not received anything yet.
  4. The VP215 can fit two pint sized (wide mouth) Ball mason jars standing upright. Very handy.
  5. Turns out the Spinzall does MC beef jus! On a sidenote: I had to manually construct that direct link using an old link in an email they sent with the group and post IDs switched out. Argh.
  6. This juicer: It's a legitimately great juicer and capable of extracting most of the juice from everything – I even use it to grind corn for masa. The only thing that has triggered an engine stop is a very thick, very fibrous bit of kale stem. Instead of skipping breakfast, we now have a cup of coffee and a green juice every morning. While I have no love for the handwavy, cult-like treatment juicing gets elsewhere (God was it hard to do research!), it's hard to argue with the benefits of getting another pound of fruit and vegetables in you every day. We've seen a noticeable improvement in focus. This thermal mixer: Very handy item to have in the kitchen. It frees me up to do other stuff – in the kitchen, naturally – while it stirs and cooks. It's a great blender as well, and it has been making soups weekly throughout winter. Not on the list: the centrifuge, which arrived last week. No time to put it through its paces yet, but we've had some lovely cocktails/drinks and herb oils made with it.
  7. Searzall--After the Honeymoon?

    Yep. I mostly use mine to: Char vegetables (the CSO isn't that good a broiler!) Melt cheese on tings Finish off the top of pan fried eggs Touching up the sear on meat Torch fish
  8. Searzall--After the Honeymoon?

    According to Dave Arnold (on Twitter) Amazon have them in stock, but are holding the stock out of fear of ... selling out. Link to tweet.
  9. Yeah, I backed the Spinzall on the first day (still hasn't arrived here yet) and ended up buying this juicer – which I've been very happy with. It even grinds nixtamalised corn for masa! I've had good results clarifying things like quinine in water through an Aeropress (five or six times!). Because you can add pressure – the Aeropress looks like a huge syringe minus the needle – it's much faster.
  10. I attended the three month course five or so years ago. My contact was Alex Liao (contact is his first name followed by "218", at foxmail dot com), but I initially got a reply from George Liu, whose address is first name followed by last name, underscore shic, at qq dot com. While either or both of them may have moved on from SHIC, they might be able to help you.
  11. Still waiting for a tracking number.
  12. It's so hard to say. If you start from the bottom up, then sure, a good knife and cutting board. But if you've grown into your toolkit over time, picking up bits here and there and incorporating all of them into your overall cooking philosophy/methodology, then it becomes hard to separate out what's valuable and what's not. It becomes more a question of what has a specialised use, and what doesn't – neither of which is a value proposition. I've had the same chef's knife for nearly 15 years, and have used it for most meals. However, I have a chamber vacuum which is very specialised but immensely practical in that it has allowed me to portion and preserve things I've cooked for longer than would otherwise be possible, in doing so opening up new possibilities and scales of cooking. I have a pressure cooker, which allows me to make stocks and tenderise tough cuts of meat quickly; I have an immersion circulator, which lets me make gentle stocks and tenderise tough cuts of meat slowly. I have a syphon, which lets me pressure infuse aromatic ingredients into oil, water or alcohol, or lets me create a wonderful tempura batter. Or pressure inject brine into meat for smoking. Or carbonate grapes. Or make whipped cream (or so I'm told). Specialised uses, to be sure, but impossible/hard to approach without it. I have a 5kg tank of co2 sitting by my couch that I use to carbonate anything from 1-3 litres of sparkling water every day. Big, bulky, (sort of) single use. With that said, I wouldn't want to be without it, and in many ways it's the most consistently used piece of kitchen equipment I have when summer rolls around.* *and paired with the centrifuge(!) magic can happen. I have a blowtorch/searzall, which is a fancy way of applying huge amounts of localised heat. Most meals/ingredients don't need it, but for those that do, it's a godsend. I have a thermal mixer, which makes a large amount of tedious stirring a hands-off affair, and much less annoying cases where splatter is expected. It also blends things like a MFer. Etc. All of these pieces of equipment and the techniques they enable are a natural part of my cooking these days. It's a privilege to be able to cook knowing they're all at my disposal; I know I'm not using them all to their utmost potential, but that's on me. Most valuable in the end is, I suppose, knowing the proper application of heat, knife skills and the ability to season well by taste. I enjoy cooking as much with my entire kitchen at my disposal as I do out in the middle of nowhere with nothing but a pocket knife and a camp stove.
  13. Has anyone received a tracking number yet?
  14. Great book! edit: I went to the same school 5-6 years ago. Not the same as it was then, but still a wonderful experience.