Recent content by buffhr

Currently have both gas and induction here, used plenty of glass electric is early to mid 2000's and flat and coil top electric stoves and well gas and inductions are just so far ahead of any other for cooking. Electric is just too slow to respond to change, one of the big upsides of induction...

Yea made a few "joulu kinkku" with it since with very long cooks as well as a plenty of other cooks over 4 hrs, never shut down (unless programmed to with temp probe or timer).

Wow that blows... we redid our kitchen in 2015 and got a series 8 Bosch (HBG633CS1S) no timer thankfully, and we were just thinking of swapping it for a steam convection, no room for a second oven. However after reading that not going to happen, thank you very much for that useful info :D!

I have tried to find these "finnish wagyu" breeders and well came up quite short, well i did find 1 farmer that had some "wagyu" but he was asking 400€ per kg, huge difference to what he can get them in DK. I am not super knowledgeable about the cow raising here in Finland, but of the 2 farmers...

Does she perhaps know the name or the brand it was? Here in Finland we have 2a fewbut different variants: Finnish name: vanilliinisokeri Swedish name: Vanillinsocker (kind of a sweeter more artificial sugar) (white) Finnish name: Vaniljasokeri Swedish name: Vanilj-socker (vanilja sugar) (white...

You could always for Lidl to get the "ernesto" Enameled Cast iron back in stock. They usually comme arround every 6 ishh weeks here in our Lidl in Finland so can only assume it's roughly the same for you. Bought 1 for use mainly on the grill as did not want to subject my Staub 28 cm or LC 30cm...

When i click on the picture link I get the following message "You do not have permission to view media within this album."

I would give my first born for a bag of ketchup chips rn... Last time I had my mom ship some over customs seized them and returned them to her... :(

OMG havent had 1 of these since I left Canada... Need to put it on my short list of things to make now!

I just use an Ikea one, cheap and does the job just fine and is "double sided" check it out easier then to explain :D, shallow side for spices deep side for everything else.

Dry brine the porc butt (teaspoon of kosher salt per kg and 1/2 teaspoon of sugar per kg) vacuum seal and leave in fridge for 12-24 hrs. Rinse off brine pat dry add rub of choice (can use binder if u wish mustard or parkay butter bottle (damm i miss that stuff not available here in Finland))...

Well seems like MM website is back up, not much stock but its up!

Yea not surprised about that at all, it's a very intricate and multi faceted job. In 10 years of higher education most people will end up with a fairly higher end salary, the only difference is that in 1 field you get to start about 5-7 years earlier and work your way up to it. Hope you can...

It is indeed a sad situation for manual labor, havent really looked into it since I have moved to Europe, however in the part of Canada I was you could make a decent living with manual labor in some trades, however in plenty of them you end up having to work 50-60+hrs a week and for some people...

Thank you so much!