dafox
Senior Member
Good luck!
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- Thread starter daveb
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I'll believe that when you post pics of the fat lady singing.....
Michi
I dislike attempts to rewrite history
We’ll quote you once you buy your fourth stone 
Jovidah
I'll make you a sponsor offer you can't refuse...
Actually, as much as I'm onboard with professing the advantages of better fats, don't underestimate how much of a difference the potato can make, especially in the flavor department. Most potatoes sold at supermarket just taste of nothing these days.
Personally I've settled on gourmande / gourmandine and charlotte... both waxy - but so much more flavor than the 'average' potato, and they hold up with slower cooking methods.
One can only ask for a review later
Bbbbooooo!! Liar!One can only ask for a review later
Yah man! I’m quite curious to hear how you like this.
Will give my thoughts on it. Might get a chance to use it later today. Maybe tomorrow, depending on how I feel after my second vaccine shot that I'm getting today.
If it doesn't feel like you've been shot with a rifle then you got the placebo....
I've never been shot with a rifle, so....
Not with that attitude
I've never been shot with a rifle, so....
How was it after all?
DarKHarlequiN
Well-Known Member
Mastering the Art of French Cooking, vol 1.
Three bucks on a kindle
https://www.amazon.com/gp/product/B004ZZFMTK/ref=ppx_yo_dt_b_d_asin_title_o00?ie=UTF8&psc=1
Three bucks on a kindle
https://www.amazon.com/gp/product/B004ZZFMTK/ref=ppx_yo_dt_b_d_asin_title_o00?ie=UTF8&psc=1
So, with all this knife buying I thought I needed a cutting board. I found this Boos cherry cutting board on eBay for a good price. I have put my first coat of mineral oil on it as it just came today. It seems rather dry. I have bigger boards and smaller boards but I think this will be a good size. It is 20x15x1.5. I hope it changes to a nice red color with age. Update Boos in action.
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A good board makes a world of difference
Out of curiosity, how much did your new board cost??
It was $69 plus shipping and taxes. 20x15x1.5. They said the corners were dirty as a couple poked through the plastic. I lightly sanded the corners with 220 sand paper when I received it and they seem fine. I wanted to get the dirt off before I oiled the board. So, I guess it was a marked down board. I have never owned a cherry cutting board before.
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That’s a great price & a great looking board!!
My 2qt saucepan I picked up during the recent sale. I got it for 25% off, so at $67USD, it is pretty danged hard to argue against. I continue to be impressed with the Made In line!
KitchenCommander
Well-Known Member
I saw some links here to some carbon steel pans on sale at Amazon that people seemed to be happy with. I was making an Amazon order and decided to put one of the smaller ones in the cart to try it out. I'm a cast iron guy, no carbon or stainless pans in the kitchen until now. I'm trying to move away from teflon, but we still use it regularly.
Got it in and my first reaction was "Dang this thing is pretty heavy". The wall thickness is nice, but I have a vintage #6 cast iron skillet comparable in size that feels lighter in weight, which surprised me. I did a stovetop seasoning session on it with veg oil, then later we saute'd some mushrooms. The carbon steel holds heat well and allowed the mushrooms to get some color instead of steaming in the produced liquid.
I like carbon steel, and this won't be my last. I like how you can really turn up the heat on these, and the low walls is a style I'm not used to, so it was a fun change. Overall pleased with my purchase, and I highly favor pans that get better over time instead of worse (teflon).
Got it in and my first reaction was "Dang this thing is pretty heavy". The wall thickness is nice, but I have a vintage #6 cast iron skillet comparable in size that feels lighter in weight, which surprised me. I did a stovetop seasoning session on it with veg oil, then later we saute'd some mushrooms. The carbon steel holds heat well and allowed the mushrooms to get some color instead of steaming in the produced liquid.
I like carbon steel, and this won't be my last. I like how you can really turn up the heat on these, and the low walls is a style I'm not used to, so it was a fun change. Overall pleased with my purchase, and I highly favor pans that get better over time instead of worse (teflon).
Michi
I dislike attempts to rewrite history
We are going hard-core Mexican, are we?
Baby steps..!We are going hard-core Mexican, are we?
Rick Bayless on YouTube has some good stuff.
If you end up with left over tortillas, or you buy them pre made then I like to heat them up over a low gas flame on the stove top. I don't use a pan. I put the tortillas directly on the gas grate. It does not take long so you have to watch them so they don't burn. The kiss of the flame adds a lot of flavor. Store the hot ones in an old towel to keep warm.
If you have electric then I use a carbon steel flat pan. I have an old French crepe pan.
