jedovaty

These are like a hybrid potato pancake and a crepe?! Oh my.

I tried Chefsteps' apple tarte tatin. It worked! It's really good, apples have a custard-like texture. Flavor is on point, however.. it's missing some complexity. Used filo dough for crust instead of pie/puff dough (i wanted to use it up, been in there for several years now). The dryness/texture of filo was a bit distracting, I would rather use pie dough next time, and maybe mix more spices and walnuts into it as it was missing something.

I don't know! Maybe? The official name is La Española Meats, Inc., so maybe? Inside their store, they have a counter with meat selection like at a typical deli, and also their website has an option to purchase imported or local sausages: https://laespanolameats.com/meats/dona-juana/ Neat!

There's a little spanish market/deli in Harbor City "La Española" that carries some amazing products and in particular tinned seafood and fresh anchovies. They have all sorts of canned products, paella pans, and and things we don't often see around here. I particularly enjoy these piquillo peppers filled with cheese and either tuna or spider crab. I go 1-2x a year to stock up, warm them in the toaster oven for a few minutes. Truly delicious. Spidercrab version was on sale this time, expiration is next year!

What about a fait tout https://duparquet.com/products/solid-silver-cookware-8-1/2-in-fait-tout Something something about sealing my fate with a toot toot.

Yeah, I finished the bag after posting and found a couple peas, they had only had that sweet batter-flavor like the rest of the things. This tastes fairly good and I can see where it would hit a particular craving, but when I want a sweet snack, it's usually cookies, so me personally I probably won't buy it again. Edit: if you look at the bowl picture I posted, about 630 there is a wasabi pea in the milk, just found it hahaha

Nearest store to me has begun carrying a new furikake snack. It is strangely cool to the touch, and very sweet and salty. Ingredients list is super long but I did not spot any Maximum Special Glitter in it (disappointing!). It had a very familiar flavor, couldn't quite place it and then it hit me: breakfast cereal. So I tried it. It's like frosted captain crunch with extra salt. Interestingly enough, the ingredients list wasabi peas.. but I am certain there were none in my bag, I found myself disappointed at the opportunity to see what that would taste like in milk.

@blue_dolphin I've been meaning to visit that market, especially since discovering the relatively new Northgate market in Costa Mesa - I know Northgate is a chain, and if you've been to one, is it possible to compare the two?

Hi! Was this an online order or purchased locally? I really want to try these!

They're only $3.50 and in stock at the San Clemente TJs. I grabbed a couple more bags today. It's the texture. Left over from one bag on the drive home, combined with their low priced impossible nuggies: 'tis a vegan alternative to McD that hit a craving. Don't judge me.

Anyone try these ketchup chips? Have you ever left some McD's fries and ketchup out overnight, and then the next morning unapologetically dipped a limp fry into the somewhat dried up ketchup that was soaking into the ripped paper bag, and then ate the rest that way? Just like that, but really crunchy and crispy without the stale sog. Nothing at all like Canadian ketchup chips (how I miss those). Needless to say, I ate the bag in one sitting. Don't judge me.

Yes, similar shape, although it's an older variation so different cladding/finishing/etc. Family got it on clearance many years ago and uses it mostly to make tomato sauces (it's too heavy for her for anything else). I used it to make three meals, it worked great and decided I like my DO better.. Physically the two are very similar however the handle and subsequent lever physics makes the pan unwieldy and tough to store in my kitchen. If someone gifted this to me and I didn't have the DO, I'd be... souper... happy with it. On the other hand, if I had to purchase one, I would look for something else unless the WS was on steep discount compared to other options. At some point in the next couple weeks, I'm going to visit the snooty stores and check on the 3-4qt options in order to familiarize myself with size and weight. All these years I've been able to make various 1-2 portion dishes in my 2qt one, it's just... souper... tight, often times there's spillage or splashing, a little more space would make stirring and adding ingredients less stressful. To be continued!

Of course, BD. Carbon steel and its variants are definitely out now following a few days of "I'm only going to use the SS DO and see what happens". It's almost perfect, works well for my current cooking style, keeps foods contained, deglaze anything stuck without worry, no need to season, etc. Here it is, it's actually 6Q, not 8Q like I thought. Several years ago, a coworker remodeled his kitchen and gave me his wolf cookware set (I thought I posted about it here but I can't find the topic, oh well - I gave a family member most of the pieces since I didn't have room for it at the time and I kept the 2qt saucier and this DO). The DO is still a bit large for making 1-2 portion soups, which is what I'm going to focus on for now. I've borrowed a family member's old "Williams & Sonoma Hestan Essentials Pan" to test shape and size later this week.. it's 5QT, not nanobond, and has that saucier style rounded bottom. I really like the shape but it is large and quite heavy, so will go look at 3 and 4 qt rounded-bottom pots to see which size I would prefer. I'm keeping an eye on all-clad second hand store as well.

I appreciate the responses everyone, thanks!

Yes, sorry I didn't mention that. I correctly seasoned it, and tried multiple times over the years. I have always seemed to have trouble with carbon steel. Even the vollrath fry pans I had which I gave away several years ago after giving up. They would be okay as long as I used them almost daily.. if I didn't use them for a couple weeks, they would begin to rust or get very sticky. Again, no issues with cast iron. FWIW, I can make eggs scrambled and fried eggs on my stainless pans without sticking, too, so I like to think I have achieved some level of home-cook-wizardy - still working on french omelettes, maybe some day I'll get that down. Hopefully this post will not go down the "here's how you season a pan" or "how to keep from rusting" or "too much oil" etc.. I'm more interested in deciding what pan, if any, to get next, and shared the background to demonstrate the basis of hesitation for going down a path I've tried before. Fun side note, about 15 years ago, a family member and I welded/built a solid-steel outdoor wok station/rolling cabinet out of metal and wood to hold an outdoor high-BTU wok burner. That was fun, many grease fires were had as we learned to control the flame. Now that's out of my system, I've repurposed the rolling cabinet for garden storage and my pizza oven