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I'm in exactly the same boat as you in North Carolina. I want a 4mm thick No 30 saute pan and a No. 27 paella, but I don't want two of each. Really I'd like a No. 30 paella, but they don't make one of those for some reason.

Lamb chops with mint, sorrel, parsley, and chive chimichurri.Saffron rice with spring peas. Dressed pea shoots with lemon. Carrots, grilled and balsamic glazed. Grilled asparagus. Roast baby turnip with lamb jus. Butter braised purple daikon. Watermelon radish.

I meant the way that the scraps for everything get used for everything else. The tightness and economy of the Noodle Bar menu was impressive to me. This was like 2010 and the world was a lot different back then. Also, Benton's dashi is f-ing delicious. I riff on that all the time. But whatever...

I loved Mind of a Chef and the Momofuku cookbook. I felt like I understood restaurants better after reading Momofuku, which isn't an experience I really had prior to that cookbook. I learned a lot from him. That said, Dave is kind of an odious dude bro and I don't share most of his preferences.

That looks a lot like my vintage K-Sabatier.

Roasted bone marrow with beef cheek marmalade and roasted garlic confit. Definitely a riff on the Au Cheval dish. Theirs is better, but mine is closer. Seared beef cheeks, pressure cooked them in beef stock and demi glace for an hour, and chilled them in their liquid. Defatted the stock...

A little Echizen action on some leftover grilled veg. Anryu 210 and Takamura 150.

Vic fibrox and 50lbs of sweet potatoes.🍠

The grilling weather was perfect and it made me go stupid big. I prepped and cooked outside all day on my day off. It was excessive. I had an excellent time. A 40oz porterhouse seared over binchotan, cooked again over wood coals on my gas grill, and finished in a low oven. Also some yakitori...

The old handles were so much better.

Because it is out of print and in high demand. And because algorithms. That's just how the cookbook world is. I'd try reaching out to Kitchen Arts and Letters and seeing if they might be able to source one for you at a reasonable price.

I totally didn’t cook at all for my wife’s birthday this year. Still broke out the knives tho… My only regret is that there aren’t any tinned fish on the table. Oh well, maybe tomorrow. This was after a nice bottle of rose champagne and a round or two of force carbonated Aperol Spritzes.

I'm going to do a spoon video one of these days. I really didn't much care for the Gestura spoon at first, but now I have seven of them (3 normal, 1 slotted, two gold normal, and one gold slotted). Almost all of them were factory seconds. It took me about two weeks to come around to them and now...

NKD with a 10” Vic fibrox for a full time cook position I start this Friday.

Are you like that with knives too? Personally, I want my utensils to inspire me to use them just like my knives do. If that means I have to wash them by hand, so be it.

Also: USE A LID. There is going to be a crazy amount of evaporation going on at 90C for four days

Bag the onions with 1% salt. They're going to be pulpy garbage at the end. But when you strain it, you're left with the most incredibly potent caramelized onion water. Your house will smell like French Onion soup around about day 2.5, and by the end your kitchen will be irresistably perfumed by...

Yeah, I do things like cook onions SV at 90C for 100 hours, and Zippies are garbage for those kinds of tasks.

Oh that's weird. I've been meaning to pick up an XL sometime, and will be sure to order directly. The finishing on a good Kunz spoon is excellent. They're like little Rose ladles... brushed handles with a polished bowl, fully rounded edges, and a slightly contoured back that just feels right to...