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In for 3 tickets. Jnats are a bit of a mystery to me, would love to try one out. Thanks running the giveaway, most generous of you!

I'm in for the chatoyancy!

If you have enough prep bowls or sheet trays for cut ingredients, you can get away with almost anything bigger than the knife.

Lucas Sin over at Food52 had an interesting take on the subject. Braise the mushrooms first, reduce the liquid down to nothing, add oil and fry. You could braise and reduce the day before, and store the mushrooms in their own stock, which would prevent some oxidation...

If for some reason you do want to clean your pan handle joints, get a disposable chopstick, soak in water, and dip in Bar Keeper's or Bon Ami. Use like a pencil eraser. I never bother either - it's a point of almost pride? Bon Ami is the opposite pH of Bar Keepers. It uses sodium carbonate, a...

Looks like a squared off deba, sweet!

The brand is Chinshun or full name 台北西門清順, Taipei Ximen Chinshun. The label on the knife is 台北西門菜刀王, Taipei Ximen Cai Dao Wang. Presumably named for the Ximen neighborhood of Taipei? Cai dao wang is meant as a generic term for an experienced knifemaker, literally kitchen knife master, or...

The label itself has changed, but the box itself hasn't changed at all.. Thanks for the photo, and enjoy the new cleaver!

Does Chopper King still print the steel composition breakdown on the inside of the box lid? I have never seen a recent one in person.

Kong Yen black vinegar is much closer to Japanese style Worcestershire sauce. Great for yakisoba and tsao mi fun. Worse than white vinegar for almost everything else. Edit: I do really love Kong Yen. I also use it everywhere. I think most are expecting their black vinegar to taste like Gold...

Is Summit Brand the same as Oriental Mascot? I have bought SSC International shao hsing in the past, which is the only Taiwan version I have tried - also very good.

I think for home cooking, clear rice wine is more common. Shaoxing is better for restaurant style dishes.

I will use almost any brand for everyday use, but for something really wine forward like drunken chicken, the marginally more expensive Pagoda Shaoxing is a little better. There are many brands with Pagoda logos, look for Zhejiang on the label. I definitely still keep clear mijiu around for...

I really like Tiparos - I'll have to try Tra Chang next.

Some kind of baking peel?

Kershaw 1243SH, 7 in boning knife with spoon, for playing knifey spooney.

These kinds of braised until glazed dishes are great even served cold or room temp. The texture kind of veers towards potato salad in the best way.

Welcome!

It looks like the brass ferrule is attached with screws, which is completely wild.

Me too! I even have a favorite ginger spoon. It is unpolished with a burr from the stamping. I think it was from a cafeteria.