Rickbern

Here’s a more Italian take on seafood stuffed peppers, this time with tuna. One or the other of these will make it into my menu https://memoriediangelina.com/2009/08/13/peperoni-ripieni-di-tonno/

The other thing I’m thinking about for this year is piquillo peppers stuffed with brandade. Here’s a charming little recipe and video I looked at last night https://petespans.co/piquillo-peppers-stuffed-with-salt-cod-puree-pebrots-de-piquillo-farcits-de-brandada-de-bacalla/

I know this is HIGHLY unusual but my gf has a son in law from Shanghai so I always make squid in black bean (douchi) sauce. Works surprisingly well

Also, carbon steel really works well for induction, it’s just as good as cast iron. When I turned 65 or so I got rid of all my old cast iron and replaced it with carbon steel. Much easier to handle.

Demeyere is kinda heavy for someone getting older. I’d bet the fissler disc base stuff is a good option, when my gas was disconnected for a few months my favorite pan on portable induction was a fissler 24 cm saute pan. I’d give their frying pans a shot. That thick base really preforms well on induction, $100 less and a pound and a half lighter than Demeyere. https://www.fissler.com/us/p/pure-collection-frying-pan-11-inch/

I gotta go see for myself one day. Who wouldn’t want to go to queens in December?

I doubt it. There’s a low water warning on the handle, I often run out of water and have to hit the button. Sometimes I have to unplug it too, wait five minutes and then plug it in again. here’s a voodoo reset post from Reddit, I must have done this once

I think going back to the original idea of the holiday would work well. Deer was almost certainly served at the first thanksgiving, why not feature springboek at yours?

I grew up on Long Island too, my mom used to take me to Freeport to buy fish on Fridays. I think my vermouth/oregano combo was cribbed from an old time Spanish restaurant on Houston street in Greenwich Village.

Went down to the local fish market yesterday, they had two 1.25 pound fillets of bluefish that were half the price of the next cheapest fish in the store (Citarellas, for the locals). I joked with the clerk about being the last person in NYC that liked bluefish, he said “pretty much”. Brought them home, put some olive oil on a baking sheet, dosed them up with more than a little dried oregano, splashed some extra dry white vermouth around them, topped with lemon slices then put them in a 325 anova oven at 100% steam until the fish was 135 f. Pulled it out, readjusted the oven to broil and put them back in for maybe four minutes. Would capers have helped? Probably, but I forgot about it at the moment. Had seven people for dinner, not particularly adventurous eaters, they all loved it. Why exactly is this fish so cheap? Anybody else have favorite preparations for it?

We can only hope Reddit goi it wrong time to renew my easy-off subscription

Sorry, this is from the Reddit linked manual NOTES ON CLEANING Make sure the Oven is completely cool before cleaning. Clean the front of the Oven using a soft cloth with warm water and a mild cleaning agent. To clean metal surfaces, use a stainless steel cleaner. In case of scale build-up on the bottom of the interior, use a few drops of distilled vinegar mixed with warm water and a soft sponge to clean. Clean the Oven interior after each use. Fat accumulation or other food remains may result in a fire. Clean stubborn stains with an oven cleaner. Do not use abrasive sponges or aggressive detergents. They can cause damage to the stainless-steel parts. The top heating element can be rotated down for easier cleaning. Locate the clip in the center of the heating element and gently pull it forward to unhook. Rotate the element down. Once cleaned, rotate the element back up and press it into place until you hear a “snap” sound. The bottom heating element can also be rotated up for easy cleaning. Once cleaned, rotate the element back down until it is in contact with the bottom of the oven.

I also vaguely recall that the hi soft boards are able to be cut with a saw. If that’s something you’d be interested in, give korin a call and ask.

The other one may be a hi soft https://www.korin.com/Tenryo-Hi-Soft-Cutting-Board-15-75-x11-5-x0-75-40x29x2cm-9-case?quantity=1&custcol_sca_line_id=mainItem%3A01jvylvir if memory serves (increasingly unlikely nowadays) hasegawa is dishwasher safe, hisoft isn’t.

Endorsing @gulfporter I believe the best cookbook to start with is one that emphasizes menus rather than recipes. I started many years ago with Pierre franey’s “60 minute gourmet” series that taught you how to get a two course balanced meal suitable for company on the table in the epononymous 60 minutes and that was exactly what I was looking for. I seriously dislike the fetishization of a single dish, meals are about harmony and learning that (and time management in the kitchen) is, perhaps, even more important than finding out when to squeeze a little lemon into a dish.