SLB

What she said. 🙃 I don't usually deploy emoji, but I don't have enough words for what it feels like to read these reports.

It means a lot to hear this validated. Sigh. Meanwhile, I think this door problem has been going on for awhile; while I didn't notice it (embarrasingly), I have notice mind-boggling gas bills, and in fact have called ConEd to review them. I use the oven usually a couple of times a day.

Report from the Uptown Manhattan Bluestar: oven door no long closes fully!

The handles browned a little bit; I greased them, and also I did 3 15-minute rounds in a 500 degree oven. I'm committed to testing donut recipes for my best friend's teenage baker-entrepreneur, so my theory is to fry the test donuts in this pan (I'm testing for how different fats work, since I'm the only person in his circle with lard in volume . . . anyway). My theory is to fry a whole lot of donuts in this pan over the next month. You sure are right about its beauty. I'm thrilled. And -- it isn't as heavy as I feared, either! Part of my Darto-apprehension was the sense that it didn't save a whole lot of weight; my theory of slowly converting to carbon steel was that as I age my larger cast-iron pans may not be manageable, making the case for good ole' Matfer. But I'm weak for art, is the truth. Especially metal art. And metal art doubles as a tool? I'm <daid>.

I bought myself a Darto last week, the No. 35 paella pan. Because, company! On revisit of this thread, I can report that they seem to have elevated their grade of cardboard; the box was untraumatized, even having been opened and resealed by customs. I got no bag, which I was ok with (too many bags in this modern world. Really, people. We don't need any more bag swag). It was just the gray pan in the box, with the bill of lading. I did the full 10 rounds of seasoning, most over the stovetop but a few in a 500 degree oven. Although there's some visual blotch, the surface feels entirely smooth: I'm a little concerned that the blue-ish portion isn't uniform. But not concerned enough not to start frying food. New chapter in life, new backpack -- a whole other community -- new pan. Onward. Still eating.

I just [hopefully] closed a chapter on my life (work related); and I got me a Darto. The Darto arrived on my last day on the job. Which was so perfect it felt divine. As soon as these rounds of seasoning are done, I'm gonna post a pic in the Darto thread. But the thrill goes here, as far as I'm concerned.

@JoNorvelleWalker, always a reliable rescue. 😋

So, I'm attempting ice cream this new year; I noted in the kitchen consumer thread that I bought myself the KA attachment. My first effort, an attempt to follow a recipe for apple ice cream from Chez Panisse Desserts, was a total fail. I think everything was just too thick going into the frozen bowl, you wouldn't call it a "batter", more of a porridge. Good God did that porridge taste divine, however. But on initial dump it blew the dasher off of the drive assembly, and the porridge promptly froze solid. One problem that, uh, may not have a solution, is that I am not using the KA attachment with an actual KitchenAid. Rather, I am using the KA attachment with an old Hobart N50. According to the internets, it's supposed to work; but these reports are very, very old. I'm made the base for my second effort, also from the Chez Panisse Dessert book, which involves overripe pears, warmed, pureed and duly strained. It's chilling now, and went into the fridge in a condition that would be uncontrovertibly described as "pourable". I am brand new at this, so most of my questions may well need moving to the "stupidest questions on earth" thread. It won't hurt my feelings. Anyway, I am very excited about everthing except all of these egg whites. I make frittatas flotsam-n-jetsam literally every week; but I have no words for how much I hate eating egg whites sans yolks.

Take your time. xoSLB

It certainly sounds delicious. I see it in my future.

I'm in!

Got it. Thank you! I'm a total neophyte at ice cream making, the last time I even observed such a thing, it involved rock salt, a wooden bucket-thingy on the back porch, and the men in the house taking turns cranking seemingly forever.

Me too! Be warned -- those ice cream threads are dizzying in eGullet's Very.Best.Way. I am starting with the (possibly overly) simple recipes from the Chez Panisse Desserts book. They seem to all involve the fruit of the moment (the current moment in NYC is apples and pears); all and only heavy cream; a custard assessed without even thinking about using a thermometer; and some kind of booze. On revisiting those threads, this seems like . . . some instructions might be missing. But my bowl is in my freezer too. Looking forward to seeing what we come up with!

Clay pots are gorgeous, but I'm done paying major money for a tool that breaks so readily. If the function isn't primarily art, and the price isn't cheap, gimme metal.

Also. If the beans seem like they might be old, just add a five-finger pinch of baking soda and put 'em in the oven on way-low overnight. Yes old beans take longer to cook. And yes their subtle taste notes will evaporate. But people? Sigh. Emphasis on "subtle". Beans are food for people to stay alive. Old beans fulfill this purpose. And if you add some pork fat, they fulfill this purpose really very well. As do canned beans.