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Pouring just half of the oil is more dangerous than just all of it. And if you over or undershoot you have to add oil or second pour off. So if is more safe, reliable and fast to just dump and add fresh. And this way you know your whole working area is properly oiled. And it is done - well...

I am using similar wok burner lately. You need high pressure regulator. It's consumption is insane - 2.5 kg hour, but it is a door to the underworld. Be very careful. And it is spitting flames sideways - so make sure it is at least 30-40 cm away from anything flammable. I have been doing stir...

If you are aiming at Neapolitan pizza - aka 90 second bake, it is close to impossible with a baking steel and a home oven without hacks. But it is possible to make damn fine Neapolitan-ish 3 min pizza. For a formula: flour 100% (00 pizzeria strength - Italian flours have W rating take...

She is just trolling. I am certain of it.

Can I ask which parts of your current process you find too labor intensive?

This is literally how I grew up eating them. If you want to put it to the next lever - try adding some nice crumbled Serbian/Greek/Bulgarian white cheese - like feta. Lots of it. Actually you can even omit the ketchup - instead of making a sauce next time - just add some nice feta style cheese...

Vegans are eating the food of my food ...

Custard sets at 77-81 C (180F) - that is mostly function of egg yolks. At that point anything alive there is dead. Spores may remain, so keep chilled of course, once it is prepared. By coincidence that is also the temperature of pasteurization for milk (not UHT which is autoclave temperatures...

The bad business goes probably to 2-3 millennia before Christ. One of the first major trades in the Mediterranean was olive oil. I can assure you that there were rascals looking for quick buck back then too. @Chef Doom - to make edible french fries isn't double frying the standard way? In...

I think that the closest English equivalent is "singing blade". They test the same thing.

I personally always write off loans to friends, kickstarters and all kind of pre-orders/deposits as immediate loss. Helps keeping a calm state of mind. Caveas emptor. If I get my money or any goods - the more the better. I am not saying it is ok to not deliver - but the risk is substantial...

AEB-L is technically speaking Swedish.

Mine just came - when it comes to fit, finish, OOB sharpness and comfort of the handle the Sakai Yusuke is definitely better. Cutting is pleasant. We will see how the steel will behave.

A guy cannot win huh ... start a new topic - use the search! . Post in an old one - Necromancy ... :)

Any idea what they use for practice? Fish is pretty expensive where I live.

It can even rust if you put the effort into that. But it is very hard to do it. Mine required a spilled brine AND aluminum foil (don't ask)

Okay. US cuts drive me crazy - but isn't that beauty pork loin? The pork tenderloin is two inches in diameter.

Why did sakai lasers suddenly become so hard to find?

Not a specialist - but I think this is made for the opposite side of the spectrum - tough or very soft foods. And it seems like mature technology - unlike other knives of the future. Of course mass scale -> home consumer is not always easy transition, so it may be a solution to a problem that...

Basic geometry. When you hold at the handle 1 degree shake gives a lot more deviation at the tip than when you hold it at the pinch point.