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I've been looking for a pair of new mitts, too, and this is exactly what I wanted. For kitchen use, I really don't like those barbecue gloves; they're too hard to put on/take off quickly. (I have a pair I use for the smoker, but the really aren't great for frequent kitchen use.)

This is not a bad recommendation, if the OP is really sold on trying Aogami. Fujiwara's Aogami super is pretty damn good. My Denka gyuto is the closest thing I have to a daily driver. And the price is within OP's range...

They should tack on an extra 20 years in prison for misusing a lovely knife.

I like applewood or cherry wood for pork. Oak or mesquite for beef. Hickory and pecan are pretty good for everything.

I use this all the time, but I find I need to about double the amount of curry paste (compared to most other brands) get enough flavor.

Dead clear skies in Illinois. 0% cloud cover. It looks to be about 25% right now... in our area, we're supposed to see 93-94%. That is still 30 minutes away.

If a stainless steel pad won't remove it, I go straight to oven cleaner.

Probably need to add Indiana to that map…

50ish is pretty good... plus/minus 2mm.

Late to the party, but I have a Waring Pro grinder that is very nice. Nothing fancy, and as @Michi noted, it does not work well for stuffing sausage, but it's a solid meat grinder.

For cheese lovers with massively large knuckles.

I’d consider - not a Denka - but a 180 TF Mab. You might find it interesting…

Still listed there for $825.

Is this the same knife advertised yesterday on the CKTG General Discussion forum for $825?

Bananas. I despise everything about them: the smell, the texture, the taste. Disgusting. Not a food, but whiskey makes me gag, too.

I like really spicy food, but these ‘3x spicy’ noodles are almost too much and their spiciness is sort of a one-note, front of your tongue, stinging kind of burn, as opposed to nice flavorful, whole-mouth heat.

Looks like a very nice Mab!

Funny how one knife can be evaluated differently by different users... I bought a Kono Fuji FM in Blue #2 from another user who just didn't jive with the knife. I love it it though, and to me, it's a fantastic knife that just feels like an extension of my hand. I can't imagine parting ways with it.

I used ping pong balls in the past, but they allowed enough vapor to escape that it eventually killed my immersion cooker. Anova replaced it (even though it was well out of warranty!) and I switched to a lid similar to what @Michi shows. The lid pretty much eliminates any condensation on the...

For me, to get a 2" thick frozen steak to medium rare in a 130F water bath, I would cook at least 2.5 hours (max time would be about 4 hours). For steaks, I generally follow the Serious Eats time charts: https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak