Rickbern

See above. Forgot to reply to you

Yes, happy to. there is a mobile version that works on both phones and tablets. The license at the time I bought it was 15 for lifetime. It has full functionality. Works great for browsing websites and adding them to your library. You can copy and paste from a kindle but Amazon makes it a bit of a PITA. in addition there’s a desktop version. Again, 15 bucks for life. I have a large kindle cookbook library and it occurred to me that using a desktop would make this more enjoyable so I ponied up the fifteen dollars and now I can more easily add this content for my money this was worthwhile. If you have an extensive amount of your own content that doesn’t follow the web rules of how to format a recipe I would suggest budgeting for both, but I happily used the phone version only for probably four years before I bought the desktop version

I’m a devoted user of paprika, I think it’s great. I use it on my phone, two iPads and a Mac, it’s always in sync. Only downside, and it’s not their fault, is that it’s difficult to get a recipe from a kindle book into the app. That’s why I bought the desktop version

I’ve never used them but I’ve always been intrigued by Opinel https://www.amazon.com/s?k=Opines+paring&rh=n%3A8521791011&ref=nb_sb_noss

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot. You can’t just change the sharpening angle on a German blade and end up with Japanese level performance. Pictures can hint at the thinness behind the edge, that’s why the choil shots are so useful Here’s a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/ and some illustrations https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/

I love this little paring knife from Japanese Knife Imports. Super pointy blade, really sharp, I actually have the 105 but only the 90 is in stock now https://www.japaneseknifeimports.com/products/gesshin-90mm-paring-knife?srsltid=AfmBOorEaWEHT42ChTriHHtbU6kalH4_njLXaZBIBEjtUZ-WURZrk_ir action shot of me degerming garlic:

Had a standout meal at Akara in borough market. Coming from NYC there’s few cuisines that are underrepresented, but this sort of upscale African inspired food was new to me and I enjoyed it greatly. Service was great and friendly as well. https://guide.michelin.com/us/en/greater-london/london/restaurant/akara

This one doesn’t roll but it’s pretty sturdy. Also available in a four foot size https://www.ikea.com/us/en/p/vadholma-kitchen-island-black-oak-40366115/

If you set your oven to 200f/100%humidity/sous vide, nothing will boil. Put a glass container in it with water, check on it after an hour. It should not be passing bubbles

Thank you! They’re from zafferano. I have three of these on an 8’ table with no overhead light available, works well, very moody https://zafferanoamerica.com/products/pina-pro

I made a baby shower for my gf’s daughter, we had 30 people, I decided to channel my inner Lulu and make Le Aioli Monstre. I did the entire thing in the anova oven, pretty much pegged the thing to 212f/100% humidity. It was really great, nailed everything, best surprise was how delicious the cherry tomatoes were with a 15 min steam. Iirc, the baby squash took something like 7 minutes. Supplemented the aioli with toum so I didn’t have to worry about raw eggs and pregnant women. great summer dinner, particularly for a crowd.

I have to agree, Iraqi dolmas are the best dolmas. That tray served three of us as a main course Tuesday, 7 as a generous first course today and then I sent three people home with leftovers. The original recipe I made had a half pound of meat for all those portions. Much lighter and fresher feeling than farci nicoise. Here’s the Video I followed, or at least adapted. I really like this middle eats channel, I think he makes very flavorful food

Made a nice big tray of Iraqi dolmas. 275/100% steam for 45 minutes. I’m not gonna flip it

When I’m stuck I try googling. I’ll pick 2-3 ingredients I have and see what kinds of recipes show up. Inevitably I’ll find something from Sri Lanka or something and be missing a few ingredients but fools rush in…

They look great. Thanks for the recommendation