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HHH Knives
02-15-2013, 11:23 AM
Congrats brother! They look pretty burnt though.

LOL, Im learning!

I do like a DARK roast. and was shooting for a deep dark finish. Yet there is a learning curve with the Bemore. and Im Learning! lol :)

AFKitchenknivesguy
02-16-2013, 01:05 AM
I am more a fan of city+, but whatever makes your blood pressure rise brother!

BTW, a typical misconception: dark roasts actually have less caffeine than lighter roasts. The roasting process lessens the amount of caffeine in the bean by burning it off. Try it and see what I mean!

wenus2
02-16-2013, 06:01 AM
Congrats Randy, thats a good lil unit. Ive had mine about 3 years now and it still treats me right.

I'm with Jason though, they are a lil dark for me. If there's oil forming on them, they cooked too long (yes Starbucks, I'm talking to you).

FWIW, here's my routine and a few tips I've found helpful:
Im not very adventurous with things, I load 13.5 oz of beans and hit the 1lb button on profile A.
I usually wait for the last pop of first crack, count to 15, and hit cool. (this generally is between 16-18min depending on bean and ambient temp)
Sometimes, 2nd crack starts on me before, in which case I hit cool ASAP and open the door (if I'm outside).
If its very cold, run it for 30 sec to preheat the chamber before loading the beans.

I give a 2 day rest for drip, 5 for espresso.

Mostly, just keep having fun.
Feel free to shoot me a PM if any questions come up and I can try to help out.

bear1889
02-17-2013, 02:54 PM
Some new additions

http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0859_zps3f4f4231.jpg

The top item is a Dexter Kitchen Fork with some age. Next one down is an interesting chinese veggie cleaver, again with some age (it took a great edge, scary). Case XX Forge Carbon Steel 8 in. Chef Knife, never used, took a great edge. After that, a Suisin Suji from JKI, Jon and Sara are the best to deal with. Great products.

First three off the bay around the same time. Suji is from JKI.

Jmadams13
02-17-2013, 02:57 PM
Love that Case XX. Come nice scores. I used to have a Case 10", and it took a scary sharp edge, a kept it. You'll be happy.

franzb69
02-17-2013, 11:45 PM
great scores bear.

franzb69
02-18-2013, 04:19 AM
my very first immersion blender! for home use. yay for this. been wanting one for two years.

http://i670.photobucket.com/albums/vv68/3franzb69/P1010362_zps5ce12fbe.jpg

my first japanese natural stone and some ebay el cheapo mini sharpening stone to keep in my knife bag

http://i670.photobucket.com/albums/vv68/3franzb69/P1010367_zpsb459df8a.jpg

http://i670.photobucket.com/albums/vv68/3franzb69/P1010363_zps2fa0457f.jpg

http://i670.photobucket.com/albums/vv68/3franzb69/P1010365_zps35ae2cee.jpg

played around with the natural stone, hone a straight razor i had that i wanted to practice on. it was just a gold dollar from ebay. first time i ever got it sharp enough that i'd wanna shave with it. lol. i'm liking the stone so far!

stevenStefano
02-27-2013, 07:39 PM
I think this fits here, so here goes

Finally got myself a decent knife case. Cut the palm of my hand when a knife went through my old Global roll so I said enough's enough. Over here in Blighty the choices for cases are very small, but so far I'm super impressed with this one. It was actually the cheapest of all those I was looking at and the build quality and everything is awesome

http://dl.dropbox.com/u/55200245/IMAG0673.jpg

labor of love
02-27-2013, 07:50 PM
steven, you got a pic of the inside? how much does it hold?

stevenStefano
02-27-2013, 07:56 PM
steven, you got a pic of the inside? how much does it hold?

Yeah here. (http://www.kitchenknifeforums.com/showthread.php/2303-Working-Knives?p=185016&viewfull=1#post185016) There's actually another section like that I am not using so it holds twice as much as you can see. I'm super impressed with it. The build quality is very nice, there's velcro straps to hold everything down, it's nicely padded and there's 2 clippy straps that go over the outside of everything to keep it secure. Haven't seen any reviews or anything of them but I like it so far

Drumjockey
03-25-2013, 07:29 PM
Brand new Imperial fryer coming tomorrow!!! FINALLY convinced the owner that he was paying more to try to fix the old one (not to mention the gradually mounting cost of the oil that was leaking out the bottom) than he would just getting a new one. Amen!! Also: had our broken convection oven converted to gas and completely rebuilt/refitted for less than $800. How I worked so long with one oven I don't even know now, it's been sooooo awesome cooking TWO things at once and being done with my oven prep in half the time! Now I just need to convince the aforementioned owner that we need three new lowboy fridges, a new floor, a new dish machine, an upright line freezer and... ok, got a little carried away there, none of that will ever happen:cheffry:

Drumjockey
03-25-2013, 07:35 PM
I am more a fan of city+, but whatever makes your blood pressure rise brother!

BTW, a typical misconception: dark roasts actually have less caffeine than lighter roasts. The roasting process lessens the amount of caffeine in the bean by burning it off. Try it and see what I mean!

So true, I used to work coffee and I would just eat a handful of light roast beans in the morning, I wouldnt even drink the stuff anymore. Just crunch away and ZOT!! you're flyin:) The caffeine is in the oil in the bean; longer roasting just roasts more of the oil out, leaving the bean with less oil... and less caffeine

cnochef
03-28-2013, 11:38 AM
Scored a new waffle iron. I'm different in that I don't like thick Belgian Waffles. I prefer the thin and square ones.
14201
14202

cnochef
03-28-2013, 11:47 AM
Recently purchased some new pans. They're American Kitchen by Regal Ware, formerly called the Marcus Samuelsson line. These are heavy,sturdy pans with an excellent non PFOA coating and they were made specifically for induction but work on any surface. They are hard to find now as they're no longer made, but worth searching out for their quality and great value.
14203
14204

chinacats
03-28-2013, 12:16 PM
cnochef, your links are not working

cnochef
03-28-2013, 12:59 PM
I'll post them using Dropbox instead.

cnochef
03-28-2013, 01:11 PM
Waffle Iron
https://www.dropbox.com/s/2jjnbnr6u9anajn/DSCN2690.JPG
https://www.dropbox.com/s/8ylduzjw77wtcb1/DSCN2691.JPG

cnochef
03-28-2013, 01:14 PM
Saute Pan:
https://www.dropbox.com/s/zrpnak9ekym965x/FSCN2681.JPG
https://www.dropbox.com/s/9qx40a7ljb2a6ln/DSCN2682.JPG

I forgot to mention that they are made in the USA not offshore.

RRLOVER
04-07-2013, 09:12 PM
I am in the market for some cookware as my ex has 90% of my pans.I searched around and some visual/technical comparisons on stainless steel pans.I ended up liking Le Creuset pans the best based on F&F as the construction was the same allclad.I have not heard much about Le Creuset stainless pans but I am SOLD.

rahimlee54
04-08-2013, 11:55 AM
LC pans seemed good when I looked at em. I also like the tri-play stainless at walmart especially for the price.

boomchakabowwow
04-08-2013, 12:59 PM
got a new sauce pan coming to me in the mail!! i love my random All clad, but not really worth the $$ for me..i have a friend in the business, so every Oct, i get offered a 50% off sale..i only havefrom all-clad, the saucier, a saute pan, and a skillet..part of me HATES the saucier. it is like a gag gift saucier. if you pour from it, it dribbles everywhere!! and it has those pour nipple things. retarded. my skillet is alright, but it is hard for me to get away from vintage cast iron.

i got a Cuisinart Multiclad unlimited coming. only stainless on the inside..and more importantly, the edge is lipped for smooth pouring. (the selling point for me)

none of my cookware matches, at all. :D

Jim
04-12-2013, 08:36 AM
http://badgerandblade.com/gallery/displayimage.php?imageid=41818 (http://badgerandblade.com/gallery/showimage.php?i=41818)

http://badgerandblade.com/gallery/displayimage.php?imageid=41817 (http://badgerandblade.com/gallery/showimage.php?i=41817)

"Needed" a new board..... hahahah...

Igasho
04-12-2013, 09:32 AM
"Needed" a new board..... hahahah...

you say needed with 2 boardsmith board in the background :P i like it

El Pescador
04-12-2013, 01:06 PM
OH! Sani-Tuff! remember to put it through the dishwasher a couple of times to get rid of that weird plastic smell.

john2680508
04-12-2013, 02:53 PM
It's too small and smaller; "that's what she said". LOL, just kidding. A little humor in the kitchen now-and-then goes a long way.

Johnny.B.Good
04-12-2013, 03:35 PM
"Needed" a new board..... hahahah...

Jim, is that your first Sani-Tuff? I am interested in how you like it.

Also, where did you purchase it? I'm surprised they are not an "Amazon Prime" item.

EdipisReks
04-15-2013, 07:29 PM
got some new boards. couldn't afford boos end grain or Boardsmith, so bought a pair of these (http://www.amazon.com/gp/product/B00009OWEE).

here's the first: http://i.imgur.com/ZOtMppk.jpg (http://imgur.com/ZOtMppk) click to embiggen

here's the second: http://i.imgur.com/abqr9AY.jpg (http://imgur.com/abqr9AY) click to embiggen

very well made. the edges weren't quite as well sanded as i would have liked, but 10 minutes total with 320 fixed that. i oiled and waxed, and installed four of these feet (http://www.amazon.com/gp/product/B00346LJ2A) under each one. i really like them, and it's nice having two boards that are the same size! they are quite stunning in person. that is a 240 Heiji for scale.

Von blewitt
04-15-2013, 08:41 PM
Nice boards!
I thought that last sentence read "that is a 240 Heiji for sale" I got excited haha

EdipisReks
04-15-2013, 09:56 PM
sorry :)

EdipisReks
04-15-2013, 09:57 PM
notice the Broida soap in that first pic. bought it months ago, still have most of it, and i use it every day. great stuff!

john2680508
04-16-2013, 03:56 AM
Nice boards. For sure. Its where we cut on. The knives are cool. WaGyuto 240cm?

Jim
04-16-2013, 09:42 AM
Jim, is that your first Sani-Tuff? I am interested in how you like it.

Also, where did you purchase it? I'm surprised they are not an "Amazon Prime" item.

Sorry I just saw your post, I picked it up in Chinatown, I have a couple others but hey, a guy needs an upgrade every now and then, right.

I do like these boards, they are super edge friendly, easy to clean and can be freshened up easily in a bleach bath.

Beohbe
04-16-2013, 11:16 AM
Got my thermapen on Saturday. Thanks to all that made the suggestion, this thing is awesome. :)

http://i.imgur.com/FHAgBXA.jpg

EdipisReks
04-16-2013, 10:49 PM
Nice boards. For sure. Its where we cut on. The knives are cool. WaGyuto 240cm?

Heiji 240.

mpukas
05-12-2013, 05:43 PM
Heads up - cutlery and more is having a sale on 25-slot knife blocks. Beechwood, cherry and walnut - all $40. http://www.cutleryandmore.com/cutleryandmorecom/knife-block-p120445

AFKitchenknivesguy
05-15-2013, 12:00 AM
Pick up a leather knife roll for my daily's. This won't be used for long term storage, but it keeps my knives off my cutting board and the kitchen towel on my counter. For $89 shipped (on Etsy), I figured I'd see how good it is.

http://i559.photobucket.com/albums/ss35/jherm77/Knifecase1_zps9e8a89b2.jpg

http://i559.photobucket.com/albums/ss35/jherm77/knifecase2_zps5a279e2b.jpg

GlassEye
05-15-2013, 12:47 AM
That is a really nice looking roll, especially at $89.

Jmadams13
05-15-2013, 12:50 AM
I was looking at those too on Esty. Let us know how you like it. I've been looking for something for when I only want to carry a few

AFKitchenknivesguy
05-15-2013, 01:00 AM
Here is the link, they have different colors. Of course, I'll let you know if it's worth the scratch.

http://www.etsy.com/listing/121302090/leather-knife-roll?ref=sr_gallery_5&ga_search_query=leather+knife+roll&ga_view_type=gallery&ga_ship_to=US&ga_search_type=all

franzb69
05-15-2013, 01:18 AM
knife rolls like that is like thief magnets here in a pro kitchen

AFKitchenknivesguy
05-17-2013, 08:28 PM
Quick review on the leather knife roll above. I recieved it pretty quick, in three days. It was $89 with shipping included, so I wasn't expecting an heirloom piece, just something I could use in the house and occasionally take someplace if I was cooking away from my kitchen. The packaging was blah, but who cares it's not glass we are talking about. The first thing I noticed about it was that it was very soft; I have some expensive leather bags and accessories, and they are always thick and hard leather that need years to break in. The coloring was also nice. Upon opening the buckles, I started to see why this was $89; the leather was pretty thin and the hardware was solid but likely something that would fall apart in a pro kitchen after a couple of months. It's clearly meant for the casual home user. The inside protective flap was a very soft suede, and the pockets easily fit any knife style I put in there, whether western or wa handled. I easily fit my 270mm gyuto in the last pocket, and it gives some space for the blade to fit so the blade doesn't rub against the next knife; plus it was pretty secure/tight. I currently have 5 knives (it fits 8), and don't plan on putting more in there as I like to rotate knives, and keep the others in my larger knife roll for long storage.

If you were to buy this face to face and eliminated shipping costs, it would have cost you about $75. The person that made this knows how to work with leather, but was obviously filling a gap in the market for a more affordable, but not as sturdy knife roll. I have no regrets on the purchase as it meets my needs; heavy users I would steer away.

Brad Gibson
05-30-2013, 05:57 PM
http://i1313.photobucket.com/albums/t548/BradGibson2/forge1_zps55d62e6a.jpg (http://s1313.photobucket.com/user/BradGibson2/media/forge1_zps55d62e6a.jpg.html)

here is the forgecraft that Son sent me as a gift. I am in love with it and I haven't even cut an onion yet!

Thanks Son! YOU RULE!

Brad

Mike9
05-30-2013, 06:03 PM
Nice - I love doing Forgie conversions.

Brad Gibson
05-30-2013, 06:34 PM
Son told me Mike Henry did this one... the handle is so nice, I just sharpened it up and its screamin! I feel really lucky to have this piece.

Johnny.B.Good
05-30-2013, 10:39 PM
Thanks Son! YOU RULE!

You can say that again! Hopefully you will have the opportunity someday to do the same thing for some young cook that Son has just done for you.

Have fun with your new knife, Brad!

Von blewitt
06-22-2013, 07:13 PM
New bowls from Ohya-San special ordered to my Specs, arranged by my friend So,
Can't wait for these to arrive and start using them in the restaurant.
I can feel another addiction growing
http://i1323.photobucket.com/albums/u595/huwjones1983/78A1C13C-C3AB-4789-A81B-851A4F839829-4623-000003CEA08607D7_zpsbf7dff2b.jpg
http://i1323.photobucket.com/albums/u595/huwjones1983/946A3F3D-612A-4057-9395-F0BE027C98F5-4623-000003CE95D7FC81_zps9032a7e9.jpg
http://i1323.photobucket.com/albums/u595/huwjones1983/322606A7-3FC5-4240-BC22-834AE3DA5D3F-4623-000003CEA74161A0_zpsa9511214.jpg

Johnny.B.Good
06-22-2013, 10:05 PM
I love the color, Huw.

Zwiefel
10-05-2013, 08:31 PM
OK, not really a new knife...but a new handle and new saya make it feel new:

http://farm8.staticflickr.com/7329/10108446605_a1c5907b3e.jpg
http://farm8.staticflickr.com/7366/10108442625_cb858e1137.jpg
http://farm3.staticflickr.com/2835/10108438935_01b6aa7e0a.jpg

Don did an awesome job with the new handle + saya. Looks very Stealth Bomber. Totally the sexiest knife in my roll....and the best performer.

Bill13
10-17-2013, 07:43 PM
I have to agree, that handle and saya look awesome -slightly Darth Vaderish. Does he cook?:D

ecchef
10-17-2013, 10:17 PM
Niiiice. Looks like it came from Lockheed's Skunk Works! Bet it cuts like a bastid too.

Zwiefel
10-18-2013, 01:45 AM
Niiiice. Looks like it came from Lockheed's Skunk Works! Bet it cuts like a bastid too.

That is EXACTLY how it cuts ;)

Awesome work by Don on all accounts.

Sent from my NookColor using Tapatalk

quantumcloud509
10-29-2013, 08:58 PM
19809

stereo.pete
10-31-2013, 09:21 PM
19809

Jealous.com

mr drinky
10-31-2013, 10:22 PM
OK, not really a new knife...but a new handle and new saya make it feel new:

http://farm8.staticflickr.com/7329/10108446605_a1c5907b3e.jpg
http://farm8.staticflickr.com/7366/10108442625_cb858e1137.jpg
http://farm3.staticflickr.com/2835/10108438935_01b6aa7e0a.jpg

Don did an awesome job with the new handle + saya. Looks very Stealth Bomber. Totally the sexiest knife in my roll....and the best performer.

That looks amazing. And I am always sucker for sleek black.

k.

EdipisReks
10-31-2013, 11:00 PM
Unused Mauviel 2.5mm tinned 11.8 inch fry pan, for $200 or so bucks, on eBay. Hard to beat that! I've been wanting this size for a while.

http://i.imgur.com/8QD0xnz.jpg

sachem allison
10-31-2013, 11:00 PM
i miss that knife.lol

Zwiefel
11-02-2013, 10:59 AM
i miss that knife.lol

Maybe it needs a holiday in NYC?

quantumcloud509
11-07-2013, 02:22 AM
20081

I really love this dudes passion. Lots of history and theory in this book along with a bazillion recipes. Great read. Have been at it for a month. Got it used at a local bookstore for $12.

seattle_lee
11-19-2013, 02:12 AM
20081

I really love this dudes passion. Lots of history and theory in this book along with a bazillion recipes. Great read. Have been at it for a month. Got it used at a local bookstore for $12.

Nice score!

I probably have 10 of his books, and love them all.

quantumcloud509
11-19-2013, 05:11 AM
20333203342033520336

Two for the charcuterie section in my library, and two for the old skool cookery section.

Nmko
11-19-2013, 05:17 AM
Nice Score! :thumbsup:

quantumcloud509
11-22-2013, 06:07 PM
2044120442

$16 shipped from Amazon! Made in Tennessee. Got it for making roti chapati, pancakes, an the likes... Have a special place in my heart for cast iron, and wife is always stoked when i get new pieces too!

Kyle
11-23-2013, 07:46 PM
2044120442

$16 shipped from Amazon! Made in Tennessee. Got it for making roti chapati, pancakes, an the likes... Have a special place in my heart for cast iron, and wife is always stoked when i get new pieces too!

I wish my girlfriend had the same appreciation. She's always frustrated when I use my "heavy, noisy" skillets that I can't wash with soap. :lol2:

Johnny.B.Good
11-23-2013, 08:01 PM
I use the same pan for pancakes.

mr drinky
11-26-2013, 01:04 PM
A 1968 Vintage Tilia Foodsaver vacuum sealer. I did a lot of research on vacuum sealers and couldn't shell out for the top of the line chamber vacs and the newer ones seem to get very mixed reviews and aren't as reliable, so I opted for the older Italian-made Foodsaver. A company makes replacement parts for them and the piston vacuum pump mechanism isn't harmed by liquids -- unlike the newer models.

I have that Sansaire Sous Vide thing coming in January, so I thought I had better be prepared.

k.

seattle_lee
11-27-2013, 06:37 PM
k.,

Nice. I've also got the Sansaire coming. Need to figure out a plan of some sort.

Justin0505
11-27-2013, 06:46 PM
Nice score K!

I also have a Sansaire coming and need to get on the ball finding something like this.

seattle_lee
11-28-2013, 02:12 PM
Justin -- one of my friends out east swears by the vacuum ziplocs for sous vide. I think I'll start by giving that a try, and see how it goes. Just put in my order at Amazon.

quantumcloud509
11-28-2013, 02:21 PM
Im getting Annova circulator for Christmas, but thats supposed to be a secret which Im not supposed to know about, so keep it down round here! ;D

mr drinky
11-28-2013, 05:30 PM
Im getting Annova circulator for Christmas, but thats supposed to be a secret which Im not supposed to know about, so keep it down round here! ;D

I think a fair amount of people cancelled their Sansaire order (pledge) when they delayed a couple of months. The Anova looks sweet too, and it is available now at the same price, which is nice. But it isn't a bit concern for me as I don't think I will be using it much until January anyhow.

With that said, Anova has a history of precision lab equipment versus the start-up Sansaire. Serious Eats gave them both good marks though. I am focusing more on the vacuum sealer and torch right now. I think I am going to get the Iwatani torch to sear the meat.

k.

quantumcloud509
11-30-2013, 12:26 PM
K, I have a 3 month experience with sous vide. Havent used a torch for anything which went in or came out of a circulator yet. Having said that and your mention of a torch, I love my Rosle torch. It is a powerful beast.20640

CoqaVin
11-30-2013, 12:42 PM
K, I have a 3 month experience with sous vide. Havent used a torch for anything which went in or came out of a circulator yet. Having said that and your mention of a torch, I love my Rosle torch. It is a powerful beast.20640

did you get a sous vide machine?

CoqaVin
11-30-2013, 12:44 PM
nevermind scrolled back and saw that your getting the Annova for Xmas

quantumcloud509
12-01-2013, 01:54 AM
20643

Stoked to shiny up some knives. Mirror polish here I come!

CoqaVin
12-01-2013, 11:19 AM
Pavel...what is the difference mainly or advantages of the Sansaire and the Annova?

quantumcloud509
12-01-2013, 12:31 PM
Sansaire wont be available until January. Annova you can get in by Tuesday or Wednesday if you buy today :D Also, I prefer the looks and simplicity of Annova. The Annova company specializes in kitchen equipment. Other than that, I really dont know because I havent used either and only use Polyscience at work. Sounds like there are slight differences and some Sensaire testers preferred it over the Annova but thats taste. The small things that people found inattractive about Annova...well, its a $199 machine with free shipping and no tax. Sure as heck worth the money. Afaic they are selling very competitive product for very competitive price.

mr drinky
12-01-2013, 01:12 PM
Sansaire wont be available until January. Annova you can get in by Tuesday or Wednesday if you buy today :D Also, I prefer the looks and simplicity of Annova. The Annova company specializes in kitchen equipment. Other than that, I really dont know because I havent used either and only use Polyscience at work. Sounds like there are slight differences and some Sensaire testers preferred it over the Annova but thats taste. The small things that people found inattractive about Annova...well, its a $199 machine with free shipping and no tax. Sure as heck worth the money. Afaic they are selling very competitive product for very competitive price.

There is some talk that Anova dropped their price by $100 just to take advantage of the Sansaire delay. Sansaire was supposed to be out before Christmas, but now it is late Jan. Regardless, by making it the same price as the Sansaire, they have definitely created a mini sous vide war.

Both machines look excellent to me.

k.

HHH Knives
12-03-2013, 03:00 AM
Lisa, scored us this stove on a CYBER Monday sale. :eek2: Were pretty excited about this. We have never had a "real" stove so this is a HUGE step in the right direction. :EDance2:

This is a stock photo. its gona be delivered in a few days! :thumbsup:

CoqaVin
12-03-2013, 01:11 PM
Lisa, scored us this stove on a CYBER Monday sale. :eek2: Were pretty excited about this. We have never had a "real" stove so this is a HUGE step in the right direction. :EDance2:

This is a stock photo. its gona be delivered in a few days! :thumbsup:

very industrial looking I like these one's I need one of them

HHH Knives
12-03-2013, 02:36 PM
very industrial looking I like these one's I need one of them

I have never had a stove or oven this nice. and didnt even know I wanted one until I seen it. lol :D It looks like it will last a lifetime!

Anyone with experience with Viking stoves? Good or bad?

CoqaVin
12-03-2013, 02:38 PM
I have never had a stove or oven this nice. and didnt even know I wanted one until I seen it. lol :D It looks like it will last a lifetime!

Anyone with experience with Viking stoves? Good or bad?

only in an industrial kitchen an they are pretty bad ass

JHunter
12-03-2013, 02:52 PM
That stove is a serious score! Lucky you.

daveb
12-03-2013, 03:06 PM
Some. A local cooking school/catering business I do some part time with has Viking stovetops and ovens. Mostly good experiences. Burners are a little close to have a large (+20 qt) stockpot and lg skillet on same side but that is worked around.





Suggest you add a lodge (or other) reversible grill plate to your kitchen toys. Viking has an optional one we use sometimes but its a pia to clean. The grill plate will add the versatility of a small flattop to your stove - when you want it. The one below works well but watch the flames wanting to come thru handle area.





http://www.amazon.com/Lodge-LPGI3-Grid-Grill-Griddle/dp/B00008GKDQ/ref=sr_1_2?ie=UTF8&qid=1386096468&sr=8-2&keywords=lodge+griddle





Also suggest you ensure your exhaust hood is top notch. You can burn a lot of stuff fast with that stove. Don't ask me how I know that.





Only down side to them is service, when/if required. The Viking guy wants about $300 to walk in the door. Then he orders parts... May not be an issue with you cause they're pretty bulletproof and you appear to be quite handy with stuff that burns.:)





Have fun.




.

HHH Knives
12-03-2013, 03:29 PM
Thanks for the input Dave. Ill get one of the reversible grill top. great addition to any kitchen no doubt! Im still looking for a hood for the stove. any suggestions are welcomed. :)

HHH Knives
12-03-2013, 03:44 PM
only in an industrial kitchen an they are pretty bad ass


That stove is a serious score! Lucky you.


Thanks guys! I have a feeling this is gone be a great addition..

Blessings
Randy

AFKitchenknivesguy
12-05-2013, 08:24 PM
A new monstrosity in the kitchen:

http://i559.photobucket.com/albums/ss35/jherm77/photo2_zpsf8f6f921.jpg

Comparison to my Mazzer Mini:

http://i559.photobucket.com/albums/ss35/jherm77/photo1_zps65127150.jpg

To non coffee peoples, here is my Vitamix 5000 next to it:

http://i559.photobucket.com/albums/ss35/jherm77/photo3_zps3b278b7c.jpg

DSChief
12-10-2013, 02:00 PM
Thanks for the input Dave. Ill get one of the reversible grill top. great addition to any kitchen no doubt! Im still looking for a hood for the stove. any suggestions are welcomed. :)

Vent A Hood with out a Doubt

I have the 27X 36 over a 6 burner Wolf

https://lh6.googleusercontent.com/-UPuIbKO5xOU/UQoBWZrSL0I/AAAAAAAABXo/_zBAa_0kqHA/w586-h781-no/100_1128.jpg

pleue
12-10-2013, 03:07 PM
I got a used copper abbaka hood off craigslist for a steal. craftsmanship on it is stunning.

WildBoar
12-10-2013, 03:50 PM
Vent-A-Hood is a great choice -- they are about the best value out there for going over one of those stoves. Randy, the biggest issue w/ Vikings over the last 5-10 years has been with the igniters, although other stove manufacturers have had similar issues as well, since many seem to buy from the same igniter manufacturer. Should be an easy DIY if any go bad; don't pony up $$$ for a repair pro until you are sure you can't fix it yourself. Is it NG or do you have to use propane?

Bill13
12-10-2013, 10:47 PM
I will second Wildboar's observations. I have had my 48 inch 6 burner with grill for about 12 years. I have replaced about 20 igniters for the cooktop, the over (gas) burner tubes three times (they rust out), the oven ignitors 3 times, and an oven control unit once. Most of the burner grates were out of level from the factory, I had to add washers to correct this.
The grill sucks, the heat is very uneven and has been broken for about 4 years. I'm not fixing it because what's the point - it SUCKS.
Parts are easy to find, thank God!
I bought it scratch and dent for 50% off, otherwise I would be pretty PO'd.
I can't recommend it because while I was able to do all the repairs myself, I would have to think they would of amounted to thousands of dollars all together.
Not sure what I would recommend, but I think I will try a Wolf when this POS finally dies.

HHH Knives
12-14-2013, 03:02 AM
Great advise and info. I hope to not have to many issues right out of the gate. This one was a scratch and dent sale. as well but came with full factory warranty. Im gona start my search for a good hood this week.:spiteful:

They were delivered stove and fridge. It was the first time I set eyes on them for real.
The stove is impressive in its simplicity. Looks like its well built and should serve us well. The fridge, well I added a sock photo. I think its AWESOME! Its gone be cool to be able to see into the fridge and not have to open the door. matches the stove nice and fits the small area we had to work with very well. Due to the kitchen layout, adding a fridge the size we want/need wasn't gona happen. so we when with the LARGE fridge. And plan to add a chest freezer in the pantry.. That area is walk in room thats really quite large, and will allow for a nice size freezer with tons of room to spare for dry good storage.



David asked about NG or LP. Its NG. But will be getting a large PIG for Propane as well. You know, for the forge! :) Is there a advantage or disadvantage to them?

Thanks
Randy

seattle_lee
12-14-2013, 02:11 PM
That looks like a sweet fridge! Would love to have a dedicated fridge like that -- we never have enough room in ours, even with the extra "wine fridge" where we keep drinks, veggies, and cheese.

Bill13
12-15-2013, 10:55 AM
love the glass door!

quantumcloud509
12-19-2013, 05:39 AM
Finally got Tartine #3 book. Preordered it in September. Also got a quart of Ferric Chloride to etch the Kato. Woopdeewoop.

Duckfat
12-23-2013, 01:29 PM
Anyone with experience with Viking stoves? Good or bad?

I've owned a Viking Range for 13+ years. The good thing about Viking is that you can now buy parts a heckuva lot cheaper on line than you could just a few years ago. They are built with a modular design so as long as you have basic mechanical skills you can pretty much replace any part with ease other than gas valves. I have a Viking hood as well although I think mine is much different from the newer Viking hoods. If you have Vari-simmer pay attention to the dial as simmer is all they way to left before high and not all the way to thr right which is actually low. ;)
I hope your works out as well as ours has.

Dave

WildBoar
12-23-2013, 01:52 PM
I was asking about NG vs Propane because you have to make sure the stove has the proper jets. NG is the 'normal' way.

HHH Knives
12-23-2013, 02:09 PM
Thanks Dave. Yea the stove and fridge were delivered and look great. Still lots of work to do on the new place. Hope to be all moved in by spring.

Syill have not searched for or acquired a hood.. As well as a few other must haves B4 we can think about moving in. Workin on it.

Note to self. Wire the house to accept and run off a generator!! :) We have been without power for 2 days and it looks like it may not be back on until after Christmas..

Were running on generator and have the bare essentials. Computer. electric heater, lamps and I plug in the fridge every few hours so I dont loose the cold stuff!

Merry Christmas to you guys and thanks for the info and advise.
Randy

Duckfat
12-23-2013, 02:42 PM
Sorry to hear about the power outage Randy. That storm just missed us but right across the street they have no power. I had our house wired for a generator before y2k. It's paid for itself several times over. I had a Generac transfer switch installed. Be sure not to over look a hood that vents to the exterior of your home. This can't be over emphasized enough unless you really enjoy painting. When you start cooking on HO burners you will put a lot more oil/vapor in the air.
For cooking NG is better than LPG. LPG burns about 25% cooler in most ranges but any range should come with jets for either. Since you are just using LPG for the forge the only advantage to a PIG is size based. You want one big enough to minimize your delivery fees and one that's not so big you get hit with minimum fees before you need a refill.

Dave

HHH Knives
12-23-2013, 02:53 PM
Yep. Ill have a electrician wire it up with a transfer switch and have the main things like furnace, kitchen plugs and water pump etc wired to the relay. The gen we have is large enough to run most of the house. at 7000amps. But not knowing my way around electrical boxes I will pay a pro to advise me as to what the generator can run and to hook it up right for us.

The hood will vent out of the house. We went this far in getting good appliances. why stop short with a sub par hood?? :D Thanks for the tip..

The forge now runs on LP and we have a small PIG. They fill it at least once a month sometimes 2 times a month. I spoke with my provider about options and costs. There gona bring out and set up a LARGE pig that is about 6X larger then the one I have currently. Meaning they will only have to fill about every 2 or 3 months. Upgrading to a larger PIG also will bring my cost down a few cents a gallon or pound? Which over a year could add up to a few hundred bucks. :wink:

God Bless YA!
Randy

Zwiefel
12-24-2013, 11:09 PM
Mom hit it out of the park on this one:

http://farm4.staticflickr.com/3716/11540804654_bcddc3ca60_z.jpg

Now....how do you guys like to season these? booklet says, heat on stovetop, smear with oil, pour out, wipe until just moist, cool, put away.

got something better?

do you only season the cooking surface on these? or the entire thing, like with cast iron?

franzb69
12-24-2013, 11:16 PM
i would season it top and bottom. not sure with the handle.

daveb
12-25-2013, 02:06 AM
I like your mom.

To season carbon or cast iron I borrow technique from wok sessoning. Warm skillet and rub with Canola, peanut or grapeseed oil. Inside and out. Light film. Into 400ish oven 30 - hr. Should be all seasoning outside needs. Rough chop at least a qt of onions while waiting.

On stove top heat pan and lightly sweat a layer of onions w oil. Discard. Repeat w successive layers using less oil and increase carmalization. Wipe out w paper towels, (green scrubby if necc) between layers.

After a few onion layers I go to mire poix and completely carmalize.

No objective evidence supports this technique, but it works for me.

Talim
12-25-2013, 02:14 AM
You can try this http://www.youtube.com/watch?v=xoIO8YOpyN4

mr drinky
12-25-2013, 02:51 PM
Well, I got my Iwatani torch for Christmas with a dozen bottles of butane. That should last me a while ;) I am a little worried about getting my Sansaire circulator with all the delays. Anova might be on the horizon. I'll first see how my vintage vacuum sealer works as I might need to tinker with that first.

k.

Justin0505
12-26-2013, 01:16 AM
Mom hit it out of the park on this one:

http://farm4.staticflickr.com/3716/11540804654_bcddc3ca60_z.jpg

Now....how do you guys like to season these? booklet says, heat on stovetop, smear with oil, pour out, wipe until just moist, cool, put away.

got something better?

do you only season the cooking surface on these? or the entire thing, like with cast iron?


You can try this http://www.youtube.com/watch?v=xoIO8YOpyN4

Yep, that's the process that I used, except w/ lard.

Also, a flexible metal spatula/ turner is invaluable in perventing build-up without damaging the seasoning.

Zwiefel
12-26-2013, 01:29 AM
Thanks everybody for the ideas!


Yep, that's the process that I used, except w/ lard.

Also, a flexible metal spatula/ turner is invaluable in perventing build-up without damaging the seasoning.

so you didn't do the bottom of yours?

EdipisReks
12-26-2013, 01:46 AM
Mom hit it out of the park on this one:

http://farm4.staticflickr.com/3716/11540804654_bcddc3ca60_z.jpg

Now....how do you guys like to season these? booklet says, heat on stovetop, smear with oil, pour out, wipe until just moist, cool, put away.

got something better?

do you only season the cooking surface on these? or the entire thing, like with cast iron?

I've wanted one of those Eiffel tower versions for a long time! There is a post here with suggestions, but honestly, the bundled instructions work fine, though I use Crisco instead of oil, and you'll likely want to do it a few times (and make sure to remove any wax, which will likely be present on any Mineral B pan, with BKF and elbow grease!). I do smear a bit of oil/Crisco on the bottoms of carbon pans, but I really don't worry about it. Pouring out jus and just using them really takes care of those parts that aren't seasoned, honestly. Love my carbon pans! I've got a lot of good pans, including a lot of good copper, including some crazy awesome hundred year old stuff, and I use my carbons the most, honestly. I don't know why I said "honestly" so much, in this post, honestly.

Justin0505
12-26-2013, 04:50 AM
Yep, that's the process that I used, except w/ lard.

Also, a flexible metal spatula/ turner is invaluable in perventing build-up without damaging the seasoning.





Thanks everybody for the ideas!



so you didn't do the bottom of yours?

No, I do season the whole thing just like the video. What im talking about is that no matter how good the seasoning is, you will occasionally get bits of burnt gunk stuck to the bottom of it. The metal spat allows you to scrape it down to the smooth seasoned layer an prevent a sticky, crusty buildup.

My cleaning procedure is to scrape w/ the spat while the pan is still hot, dump the chunks, the place a folded wet paper towel in the pan and use the spatula to wipe it around. The steam helps to loosen any little bits and you dont run the risk of warping a hot pan in the sink.
Once its cooled a bit, you can do a final rinse in the sink.
Dry by placing it back on the heat, and repair any damage to the seasoning w/ a quick wipe of the fat/oil if your choice.

It sounds long all written out, but I clean 3 pans every night and it takes less than 5min total.

EdipisReks
12-26-2013, 05:20 AM
That sounds about right to me.

Zwiefel
12-26-2013, 12:06 PM
No, I do season the whole thing just like the video. What im talking about is that no matter how good the seasoning is, you will occasionally get bits of burnt gunk stuck to the bottom of it. The metal spat allows you to scrape it down to the smooth seasoned layer an prevent a sticky, crusty buildup.

My cleaning procedure is to scrape w/ the spat while the pan is still hot, dump the chunks, the place a folded wet paper towel in the pan and use the spatula to wipe it around. The steam helps to loosen any little bits and you dont run the risk of warping a hot pan in the sink.
Once its cooled a bit, you can do a final rinse in the sink.
Dry by placing it back on the heat, and repair any damage to the seasoning w/ a quick wipe of the fat/oil if your choice.

It sounds long all written out, but I clean 3 pans every night and it takes less than 5min total.

Sorry, poor word choice on my part..by bottom, I meant the outside of the pan, the part that touches the heat source. that still looked brand new in the video.

I've done what you describe with my cast iron for many years now...trivial post-cooking tasks....like 1-2 minutes.

Talim
12-26-2013, 01:59 PM
Yeah you should do the outside too so it wouldn't rust. I don't know about the handle though cause on the regular ones there is a silicone coating of some sort.

seattle_lee
12-26-2013, 03:43 PM
I am a little worried about getting my Sansaire circulator with all the delays. Anova might be on the horizon.

Me too. Funds are tight, so I'll have to wait and pray on the Sansaire.

seattle_lee
12-26-2013, 03:50 PM
Mom hit it out of the park on this one:

http://farm4.staticflickr.com/3716/11540804654_bcddc3ca60_z.jpg

Now....how do you guys like to season these? booklet says, heat on stovetop, smear with oil, pour out, wipe until just moist, cool, put away.

got something better?

do you only season the cooking surface on these? or the entire thing, like with cast iron?

I have a lot of the de Buyer "Carbone Plus" pans, and love the hell out of them. I like to season inside and out initially -- don't need to worry about an acidic splash on the outside that way. I season mine in the oven. Heat to 140, smear with oil and wipe it all off (leaving a film), put in the oven and raise the temp to 450. Leave it for 90 minutes, then turn the heat off and let it come down to room temp in the oven over several hours. 4 or 5 coats initially, and you'll find that you can cook acidic foods in it without a reactivity problem.

Sambal
12-28-2013, 02:11 AM
You can try this http://www.youtube.com/watch?v=xoIO8YOpyN4


There's another link posted by Sam Cro in the Cast Iron Cookware thread currently that's essentially the same as in this link but with some basic though convincing science behind it. Flax seed oil's the go apparently. I've done mine so far with a mixture of coconut oil and ghee but I'll be re-coating very soon. Good timing because I've just 'corroded' the coating on one of my pans by making a batch of sugo. The acidity of the tomatoes just seem to have dissolved the coating. Just hope the flax seed oil coating will be tougher.

Zwiefel
12-28-2013, 01:59 PM
This is after about 8-10 coats. Not perfect, but not bad for the first try using a totally new approach.

http://farm4.staticflickr.com/3829/11607473824_818b394509.jpg

Yamabushi
12-31-2013, 10:06 PM
Looks amazing!

ohbewon
01-11-2014, 10:43 PM
21505

Along with the Anova circulator, I got one of these bad boys for Christmas. I've used them for various theatrics at work before, but didn't have much faith until reading through The Modernist Cuisine and picking up some new techniques. Everything is smoked now. Smoked Maldon, butter, beer, bourbon (as seen in picture), cured salmon, oil, pepper, foie, fresh mozz, just about every other cheese you can imagine...and even smoked water. (Interesting way to blanch vegetables) I vote for this little gadget. It's even better if you're a member of the Williams-Sonoma Professional Chefs program and get 20% off, which makes it $80.

ohbewon
01-12-2014, 09:27 PM
You can try this http://www.youtube.com/watch?v=xoIO8YOpyN4

DANG that's a clean kitchen. Ours isn't disgusting or anything, but that bad boy is SPOTLESS.

Erilyn75
01-17-2014, 02:05 AM
Nothing fancy but I love them and got a good deal. Vintage Sab steak knives

http://img.photobucket.com/albums/v11/classycrafter/2d73b71164d74915ca85f5ae665a6ea4.jpg

Cheese set

http://img.photobucket.com/albums/v11/classycrafter/125bed3d3ada233b1e8e4a35526485f4.jpg

Granny fork

http://img.photobucket.com/albums/v11/classycrafter/109620d806aef77925807e52999a5113.jpg

V1P
01-17-2014, 03:37 AM
Erilyn75 : can you tell me where you purchased the cheese set?

Thank you.

Ferry



Nothing fancy but I love them and got a good deal. Vintage Sab steak knives

http://img.photobucket.com/albums/v11/classycrafter/2d73b71164d74915ca85f5ae665a6ea4.jpg

Cheese set

http://img.photobucket.com/albums/v11/classycrafter/125bed3d3ada233b1e8e4a35526485f4.jpg

Granny fork

http://img.photobucket.com/albums/v11/classycrafter/109620d806aef77925807e52999a5113.jpg

DSChief
01-18-2014, 11:03 AM
Willaims-Sonoma has several sets $70.00 & up

http://www.williams-sonoma.com/shop/cutlery/cheese-knives/

Erilyn75
01-19-2014, 03:47 AM
Erilyn75 : can you tell me where you purchased the cheese set?

Thank you.

Ferry

eBay ;)

I'll see if they have anymore. He had several when I bought them for $30 shipped

V1P
01-20-2014, 01:32 PM
Thank you everyone. My cousin gave me his Global cheese knife he has only used once, it is practically brand new.

Let's keep this thread going, I love seeing cool kitchen stuff. It has the potential of becoming the 'things I want but don't really need' thread haha.

Ferry

EdipisReks
01-24-2014, 11:56 PM
I finally bought a Spring USA Blackline SwissSteel 12.5 inch frypan. I've been wanting to try one for a long time (though I didn't exactly need more carbon steel pans!). Should ship in three weeks, or so.

bkultra
01-25-2014, 11:17 AM
I finally bought a Spring USA Blackline SwissSteel 12.5 inch frypan. I've been wanting to try one for a long time (though I didn't exactly need more carbon steel pans!). Should ship in three weeks, or so.

That's how I felt when I ordered my Turk pans. Now you have me researching these... Your a bad influence

charles222
02-10-2014, 10:51 PM
posts like these makes me buy stuff i didn't even know existed.

EdipisReks
02-27-2014, 08:56 PM
I was going to buy a 12 inch All-Clad MC2 skillet, but I had a $120 SLT gift card (well, my wife had it, and was nice enough to let me have it), so I bought a Demeyere Industry 5 32cm fry pan. It's really nice! Performance isn't as good as my tinned Mauviel 12 inch, of course, but it's all purpose, unlike the tinned copper, so it's perfect (performs much better than the 12 inch SLT triply skillet that I was using). It doesn't have as much slope on the sides as some pans I own, so it gives lots of surface area (the previous SLT 12 inch might have been 8.5 inches at the bottom). I'll still likely grab my 12 inch Vollrath aluminum first, but this is a great pan that I can use with anything, and I'll use it a lot. Need to find a 32cm lid, though.

larrybard
03-22-2014, 10:12 AM
I was going to buy a 12 inch All-Clad MC2 skillet, but I had a $120 SLT gift card (well, my wife had it, and was nice enough to let me have it), so I bought a Demeyere Industry 5 32cm fry pan. It's really nice! Performance isn't as good as my tinned Mauviel 12 inch, of course, but it's all purpose, unlike the tinned copper, so it's perfect (performs much better than the 12 inch SLT triply skillet that I was using). It doesn't have as much slope on the sides as some pans I own, so it gives lots of surface area (the previous SLT 12 inch might have been 8.5 inches at the bottom). I'll still likely grab my 12 inch Vollrath aluminum first, but this is a great pan that I can use with anything, and I'll use it a lot. Need to find a 32cm lid, though.

Did you also consider the Demeyere Atlantis, but preferred the I5 perhaps due to value? I believe that Zwilling owns them and is now coming out with its similar (identical?) Sensation line. Also, can you tell me which model Vollrath (which I think owns Wear-Ever) you have (67112?), and whether you prefer the Demeyere even though you say you'll "still likely grab" your Vollrath first?

erikz
03-22-2014, 11:30 AM
Just got me one if these puppies:

http://www.kriskookt.be/wp-content/uploads/2012/01/Atlas-150.jpg

Jagjit
03-23-2014, 12:05 PM
Just got me one if these puppies:

http://www.kriskookt.be/wp-content/uploads/2012/01/Atlas-150.jpg

Nice, have you tried one of the cuisinart ones that attach to the mixer, if so I'd love to hear a comparison

CoqaVin
03-23-2014, 12:12 PM
where from pasta roller and how much?

erikz
03-23-2014, 02:56 PM
Nice, have you tried one of the cuisinart ones that attach to the mixer, if so I'd love to hear a comparison
No Im sorry I havent. This work great for me though. Very sturdy Italian stuff; Mercato.

erikz
03-23-2014, 02:58 PM
where from pasta roller and how much?
I got this in a Dutch shop. A basic Mercato set with Tagliatelle and Spaghetti attachment included goes for about 70~90.

Talim
03-23-2014, 05:25 PM
where from pasta roller and how much?

Amazon has them. Just search for Marcato Atlas pasta maker.

loves2cook
03-31-2014, 10:37 AM
Old Lodge 12 quart Cast Iron Dutch oven from the 30's. I seasoned it and its my favorite Dutch Oven. It will be my new pot for my Super Bowl Chili and Christmas Jambalaya.

Jagjit
04-06-2014, 12:07 PM
Picked up a world cuisine carbon pan, read on here that they don't warp as much as other carbon pans may. Just going with the flow and letting it season with use.

loves2cook
04-13-2014, 10:08 AM
I'm enjoying using my extra Bodum Burr Grinder for making my own spices and rubs. It has 14 different settings from extra fine to extra course.

JMJones
04-14-2014, 03:16 PM
Picked up a 5qt kitchenaid commercial mixer without bowl, whisk or beater, just the dough hook for 50 bucks. Speed control sensor was bad, 2 bucks plus 4 shipping on amazon. Picked up a used bowl and new wisk and beater for 63 including shipping. Total Cost $119.