Rickbern

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.

Just read an article about this sugarcane oil, you may find it interesting. Kinda rich for my blood though https://www.zeroacre.com/page/zero-acre-cultured-oil#43038820499679 from the article: Made from fermented South American sugar cane, the oil has a high smoke point (485 degrees Fahrenheit), is supposed to be less prone to oxidation than seed oils, with more stability so needs changing less often, enhancing the bottom line. It’s over 90 percent monounsaturated fat. It’s neutral, quite light and doesn’t produce greasy results. Coqodaq in Manhattan uses it for the rafts of chicken it fries. Swizzler in Washington, D.C., Stoa Bar in San Francisco and the private club 55 Seventy in Dallas are some other devotees.

I thought it was an interesting question so I did some googling, which is another way of saying take this with a big grain of salt, but avocado oil is available unrefined. not much deep fat frying in my tiny kitchen , https://www.simplyrecipes.com/your-guide-to-avocado-oil-5196580#:~:text=Extra-virgin avocado oil retains,flavor is much more subtle.

FWIW, I have this pizza stone too. Pretty snug fit, they call it 15 x 12 https://www.amazon.com/gp/product/B0769X1QPZ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

My anova oven is quite happy with this cheapie roasting pan, it’s 14 x 10.5 https://www.amazon.com/gp/product/B089N65N19/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I make Stinco every winter, love the stuff , I attached the recipe for you the minute you say hocks they’re gonna want to give you processed stuff. I buy them as pork shanks, I usually find them frozen https://www.seriouseats.com/bruce-aidells-stinco-braised-and-roasted-pork

Try the chicken kamama. I think it’s real exotic and a little different

FWIW, I really love this cookbook for some great Moroccan dishes. One of the few cookbooks (along with some by Paula Wolfert) that I own in both print and kindle formats. Kindle version is a bargain Casablanca: My Moroccan Food (eG-friendly Amazon.com link)

Came across this, a musical homage to the ubiquitous matzo pizza

My vote is the lack of rain that’s plaguing the Panama Canal is affecting the banana crop this year. Pure speculation though.

I’ll chirp in with a lunch idea… I always made sausage and broccoli rabe sandwiches on baguettes for my kids when large groups were involved, always a hit even with kids who were new to bitter flavors another one that was popular was swordfish salad with onions capers celery and mayonnaise. Could obviously substitute tuna in cans instead also did pate with gherkins and mustard or thin sliced tenderloin with arugula and pickled onions, sometimes three together. Always on baguettes. I never shied away from trying to introduce teenagers to more sophisticated food. Upside is they kept coming back for dinner as they got older

I’m not the only one who breaks out a clay pot on Valentine’s Day? Here’s clay pot braised mushrooms and tofu with a side of pork tenderloin. If my beloved hadn’t have broken her elbow (surgery is today) it would have been a little more festive, but she appreciated it all the same!

I put Dill in a plastic container with some water and plastic bag too, but the shelf life is more like cilantro I started storing used scallions over by the window in a glass with an inch of water to cover the roots, and dag gonnit, it started growing. Amazing!

I have no direct experience with them but there are stones on that truck. I bet he has a tormek too though https://ny.eater.com/2024/1/23/23565696/green-point-knives-knife-sharpening-truck

This guys in Lisbon. I got the sense most of his customers were restaurants

Bruce aidells wrote a book called the great meat cookbook that is not exclusively about stews, but there’s a fair number of stews in there. He’s got a fairly comprehensive introduction James Peterson has two books, one is called “cooking “ and the better one is “essentials of cooking” that are general but they have information about stews that is kinda valuable. Ditto Jacques Pepin. my sentimental favorite is to recommend Paula wolferts clay pot cooking, but that’s a bit of complexity not everyone will relish. it’s funny, there must be 47 books written about soup for every one about stews. my simple advice? Focus way more on the initial browning step than you think you need to. When they say don’t crowd the meat, listen! I always brown in a carbon steel skillet or two and then transfer to a pot (often clay) to do the slow cooking part of the recipe. oh, and make your own stock. Don’t ever buy stock.

Around here (nyc) pork CHOP Milanese is a pork chop that is butterflied open like a book and pounded thin. That’s probably what you’re getting. It’s always just breaded and fried like this. https://recipesorreservations.com/2012/03/05/veal-milanese-old-school-italian-recipe-still-makes-the-grade/

Can’t decide which of those recipes sounds better, but I’m gonna try one this week. Maybe the vindaloo. Or perhaps the chicken. //sigh, maybe I’ll make both. Thanks for the inspiration!

Artichokes peas and potatoes. There’s a related recipe where you use red meat instead of the potatoes something like this https://www.mymoroccanfood.com/home/artichoke-tagine-with-peas-and-preserved-lemon-vegan

I think the only advantage of unglazed is that it makes the food taste better! but on a serious note, that Japanese tagine seems sort of shallow compared to the Moroccan style. There’s a fair bit of liquid to enclose in a lot of tagine recipes.

I’ve found this one pretty good. It’s 4 bucks on kindle and the recipe for kamama chicken is banging. It’s really written with a home cook in mind. She’s not quite the purist that Paula Wolfert was, but lots of the recipes are interesting. There’s also a Monkfish tagine with apricots, dates & fennel that I’ve made repeatedly Casablanca: my Moroccan food by Nargisse Benkabbou https://www.amazon.com/gp/product/B078W64Q4J/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1