Rickbern

It’s also the durability of the freshly sharpened edge that leads to opinions about different steels. I’m a home cook, I use simple carbon steels, I sharpen often, it’s a very simple process. if I worked in a restaurant I might use more complex, harder steels that were more difficult to sharpen but held their edge much longer I think many home cooks make a mistake looking for a durable steel when they may be better served looking for the one that’s easiest to maintain

I steamed couscous in mine. Swelled the grains two time at room temperature and then put it in 185 oven with steam for 15 minutes. Worked well.

@jimb0 make sure you’re on a 2.4 ghz wifi. I find mine to be pretty stable https://support.anovaculinary.com/hc/en-us/articles/360050481412-Troubleshooting-WI-FI-connectivity-on-your-Anova-Precision-Oven

I had a similar impulse a few years ago and decided to photograph things. Since the pandemic I added a few smaller pots more suitable for small dinners and the clay pot collection in the last post has expanded. here’s a link to another forum https://www.kitchenknifeforums.com/threads/batterie-de-cuisine.40503/page-2

The round shape of a steel, no matter the material tends to be less effective than the flat surface of a stone. It only affects a very localized area of the blade YMMV

Try to use a fine stone to remove the burr. The steel is not as effective

Don’t know if I’m too late to help but check the installation clearances before you buy anything. My guess is that lg expects more ventilation around that unit. There are minimal clearance built in units sold but they’re much more expensive. There’s probably nothing wrong with your fridge that an inch of airspace wouldn’t solve

I’m a bit of a knife nut, I have 6 gyutos in my drawer. When my daughter was setting up her household this is the knife I bought her as a good first nakiri. It’s much more nimble than the wantanabe Jo recommended; they’re both good knives, both nakiris, couldn’t be more different https://www.macknife.com/products/japanese-series-6-1-2-japanese-vegetable-cleaver-ju-65

I do a lot of fish and chicken like this too; moderately hot oven and moderate amounts of steam. I often like it better than sous vide. I’ve learned with that much steam 350 -375 cooks about as fast (or faster!) than 425 in a dry oven.

I go to a place in Chinatown on grand street called aqua best and swear by them for super fresh affordable fish. https://www.aquabestnyc.com/pages/about-us For fancier stuff I think eataly is the best fishmonger in town.

heres mine for scale I would definitely get an apo before I got a microwave.

I stick a microfiber towel on the bottom right side all the time. Wicks the water away and evaporates it. I also don’t put pork shoulder in a bag, I just use a deep roasting which someone here recommended. https://www.amazon.com/gp/aw/d/B089N65N19/ref=ppx_yo_mob_b_track_package_o0_img?ie=UTF8&psc=1

Made a rolled up version in an Anova oven a few weeks ago. 24 hours at 158 then I blasted it for ten minutes to crisp the skin. Great stuff! next time I do I’m putting the seam down.

If you happen to have say a 9” wood bowl laying around brown an onion, sauté some chicken livers pretty delicately, braise them in a little port, add some capers and put the results in the wooden bowl. Hand chop this with your souvenir uluu. Best reason I’ve found to keep one around. Oh, and they’re pretty easy to sharpen

You could try to use a rectangular cambro instead of a round bowl. Kitchen sinks don’t have overflow drains like bathroom sinks do so they’re not designed to seal well.

D’artagnan is great. I usually can get the stuff locally so I don’t really mail order but they have great ducks and other poultry and great sausages. They have overall a pretty broad line available. https://www.dartagnan.com

I don’t get all this blending and whisking. I just put the ingredients in a jar and shake it like crazy for a few seconds. Everything emulsifies fine, especially with a dab of mustard in the jar.

I’m a big fan of this Moroccan one. I roll cut and parboil the carrots instead of shredding them and keeping them raw. Have to say though, this would be nobody’s idea of faux tuna salad. https://www.onceuponachef.com/recipes/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html

I’ve been making this nice Chinese cucumber salad this year https://omnivorescookbook.com/recipes/easy-chinese-cucumber-salad

If you can get your hands on some salt cod either brandade from France or any number of Portuguese recipes are all terrific. On a completely different note, there’s a great Chinese recipe that combines fried potatoes, peppers and eggplants. https://omnivorescookbook.com/di-san-xian-recipe/

By the way, that’s me with my back to the camera. We were packing up and leaving, this is the Vemeer painting of my life!

@kayb Nah. My daughter sends me a text at 2pm with a count. heres the biggest crowd I ever cooked for, the last supper in our old loft, had 54 for dinner. I cooked everything, had somebody helping with the cleanup in the kitchen the new place I have a table set up for up to 16-18 all the time and with a little reconfiguration I can have 36. If it’s above 20, I’ll know in advance. Usually!

Thank, love this! I’ve made pkhali with spinach, chard beets and leeks but never eggplant. Gonna give this a spin

@eugenep I always figure if I took my adult daughter out to a restaurant for dinner it would cost us about a hundred bucks and I usually average about that. I’ve encouraged everyone to bring wine but I’ve never asked anyone to chip in. we do this in NYC and I have quite a diverse crew with not always a great wine background. I’ve encouraged them over the years to bring better wines, but I’ll still get a bottle of cheap sweet wine every so often from a newcomer. one of my regulars has become a pretty ambitious cook and for the first time ever, I’m going to let him guest chef. This dinner is my hobby and my passion. It costs what it costs and I’ve done a bit of good in the world as a result of doing it.