Search results

That casamigos was WAY over the top with vanilla flavoring (for me).

Someday one of these mfg's will come up with copper core mild steel. Unless this is out there already? I still cook on propane, but right now, only because I'm off grid and only have 14kwh of storage to contend with, which isn't too luxurious around the solstice. I do wish to incorporate...

That looks pretty interesting - I need to see if I can find it online....

Cast iron has more carbon than steel, with some fraction of Si too usually. The magnetic properties of iron alloys are not necessarily a function of iron content, but the xtal structure the iron. Ferrite(body cubic): ferromagnetic, Austenite(face cubic): not ferromagnetic. 304 alloy is mostly...

Italian biodiesel

Garam Masala. You can't f it up unless you use more than a couple of cloves.

Cool. I've never bought the imported 'real' stuff, but bought some poor-man's bintochan (from S. America maybe?) this spring, and it definitely was much denser and glassy compared to my usual premium lump. More easy to reuse too, as the residual black bits are not so prone to falling apart when...

I like this idea. At what point do tweezers become tongs?

I am much more of a fan of mezcal, especially since I have never had one that I could tell was spiked with vanilla extract. I have no problem with tequila, but the last three bottles I tried (two gifts to me) were so ridden with fake vanilla they were barely drinkable (actually not drinkable)...

One trick to finding good rich vinegar it to check to see if there is no vinegar in the ingredient list. Should say "acidified cooked grape must" ONLY. Mosto de uva or something like that. This is very hard to find however. Sometimes "saba" or "condimento" designation is only must, but saba...

I highly recommend oliveoillovers.com, because they pretty much do all the legwork to ensure everything is current year's harvest, and shipping (to them) and storage has been scrutinized. Only used a few times, but I tend to pick up a few bottles of robust/mild fancy stuff, and a 3-5L can for...

Cooking by Hand by Paul Bertolli sent me on many long paths in different directions....

Also, if anyone has a link to a couple of good videos that demonstrate proper use of a steel, I be very appreciative. I can imagine there are a bunch of junkers out there, just as there are for stones.... Thanks!

This is just for me to use during a demo class, and for me personally thereafter. So, no need for ss or autoclave proof handles.

Just ordered a variety pack of different heirloom corn varieties from Anson Mills. Mostly this will be for tortillas, but they should be good indicators of flavor.

Thanks for that. I was about to order a $20 f.dick, but somehow thought that silly with all my knife making tools within easy reach in the garage. Knife doesn't HAVE to be stainless, as the destination for the product isn't public sale or restaurant, but I'm not adverse to it either. So...

Snag a pint of bitter or mild at Magnolia on Haight/Masonic. They have some good snackie snacks as well. Head either north or south to get out of the grey, and take some hikes that include views of the Pacific.

Looking to make either a traditional/western or other boning/butcher knife. I hope to take some butchery courses in a few months, and in at least most of the online demos I've watched, the butchers all do the zipzipzip thing with their honing rods/steels. All of my experience has been with...

I thought she was about to stab her eye out for a second there..... cringe...

Black tri tip (making, not eating, as I've done that before.... Mu shu pork (making) Tea soaked buttermilk fried chicken (making) Grand cru red burgundy (drinking) Italian and or Spanish style ham (making)