Recent content by aboynamedsuita

Bump, still available… I’m not in a rush to sell, so can do one of the payment/installment plans with 0% interest like I’ve done with some previous BST sales (won’t find rates that low anywhere else these days lol). In the past this has been anything from bi-weekly or monthly payments spread...

That’s a good point, I’ve been making the skewers basically the same and positioning over the heat diffuser plate, but there’s an inch or so either side. The heat is iffy in this area close to the edge, but must be enough burn the skewer. With the konro the skewer ends are partially over the...

I’ve used both konro with binchotan, and a recently acquired iwatani butane grill. I like the konro more for reasons already discussed in this thread, but the speed & convenience of the iwatani is hard to beat, plus I’ll use it indoors under my range hood. It does give decent results, but...

Bump, still available, previous deal didn’t go ahead

Selling the extra copper dripper & spoon I got, the original plan was to use it with my pour over setup I made, but both copper drippers don’t fit. The dripper is the solid copper version (VDPC-02CP) and not the less expensive nickel lined version (VDPR-02-CP), not sure how those are priced in...

Here are the links I found for the Zwilling website, it doesn’t appear to have the black pumpkin cocotte in USA (I got it in Canada) Buy Staub Cast Iron - Specialty Shaped Cocottes Cocotte | ZWILLING.COM Buy Staub Cast Iron - Fry Pans/ Skillets Paella pan | ZWILLING.COM

Selling some of the unused Staub cast iron I’ve acquired but don’t have the space for. Both are unused and include the boxes with paperwork, stickers, etc. Pumpkin Cocotte 24cm black (40508-313-0 / 1112423) Double Handle Fry Pan 34cm black (40511-073-0 / 1313425) On the Zwilling.com website...

Here is an Instagram post from Nick with some video and better pictures of the saya

Here’s a chance to own a piece of KKF history… This is an older (2013-2014) Takeda NAS Large Gyuto I got from Tosho Knife Arts, before the grinds became thicker. It has a custom handle (black & white ebony with nickel-silver and mammoth tooth spacer, and bog oak ferrule, signature “honu” inlay...

I don’t recall the exact ratios but both were probably at least 3 parts pork to 1 part chicken (maybe a little more chicken on the left). I was making ramen broth from all the bones I’ve accumulated in the freezer over the past several months. The left one started off with more bones too, and...

Both of them were boiling/simmering at some point (in the future I’ll maybe try without taking to a boil), and I also skimmed the froth off at the beginning. I usually get the “right” (cloudy/emulsified) result when I’m going for a ramen broth with pork and chicken bones. The “left” one also...

I was recently making stock/broth from all the pork and chicken bones I’d been accumulating, and did two separate batches with relatively the same process. Usually I rinse the bones, do an initial blanch & drain, then bring to boil and skim the foam off as it appears, reduce the heat and let it...

Hattori KD is SOLD

Nakayama SOLD EDIT, can’t seem to change posts or prefix anymore?

Not a fan of kamikoto, so it was nice to see them get shot lol