OldSaw
The wife's investment
Looks like a rondeau. How’s it working out for you?
Mess Hall Acquisitions
- Thread starter Scotto
- Start date
OldSaw
The wife's investment
Finally got a Teruyasu Fujiwara 210mm gyuto.
I’m starting to feel pretty good about my collection.
I’m starting to feel pretty good about my collection.
Beautiful stuff my friend!
As you should
Joining the ranks of pellet smoker owners... just placed an order for a RecTeq Bullseye.
Looking forward to it's arrival for sure!
Looking forward to it's arrival for sure!
I'm jealous my friend....
Love it. Looks like a sculpture!
took advantage of Bear Mountain BBQ's July 4 sale on smoker pellets (25% off using code July25) and picked up some of their Pecan, Bold BBQ and Gourmet BBQ blends
Thanks for the heads-up!
Ordered a 5qt Lodge Dutch oven that arrived yesterday. First thing to cook is a pot roast
Cast iron takes pot roast to another level. There is a definite flavor difference when compared to using a crock pot. Not ripping on crock pots, they are great for unsupervised cooks, but a Dutch oven just does an amazing job. Might be time for me to make a pot roast.
I agree, Owen.
I think one of the main reasons is that when it comes to doing pot roast in cast iron it’s truly a “one pot” meal. Sear the meat, brown the veggies then cook everything. Can’t do that with a crockpot. A crockpot is okay for when you’re going to be gone for long periods of time. Agreed that there’s a difference in flavor. Will definitely be using for doing pot roasts here on out
Got two knife racks, my knives at the top and the Mrs knives at the bottom.
Just need to fill the holes.
Just need to fill the holes.
A fry thermometer and tortilla press
Picked up this petty, stainless clad aogami super steel, spine needs a bit of rounding, but it's a nice little knife.
Just picked up some Duralex Lys bowls, 2" and 4". Very handy. Also a pair of twelve inch tweezers, terrific for gentle flipping of small things.
My girlfriend picked me up a $13 round bottom wok (left) last week. I finally had time to get rid of the lacquer, blue, and season it yesterday. It is replacing my more expensive, flat bottom wok (right).
It was cheap enough to be a stepping stone to a fancier round bottom wok if I really like it. So far, I have no desire to go fancier.
The rounded bottom is gentle enough that it works without a ring on my range. I drastically prefer no helper handle and welded handle to the nasty, cheap rivets on the old wok. Old wok had lateral rings to catch oil and help seasoning stick I guess. They were never an issue, but I'm not sure if they really helped anything. The new, smooth one works great without them. Tossing the round bottom is easier than the flat. I overdid it the first try.
They're both pretty light. The old one is a little heavier, but it's slightly thicker steel. I'd say it's better quality, but the handle is attached by two rivets and it makes the wok flex into an oval in use.
I guess I have cheap taste in woks. That'll balance out my knife purchases... Right?
It was cheap enough to be a stepping stone to a fancier round bottom wok if I really like it. So far, I have no desire to go fancier.
The rounded bottom is gentle enough that it works without a ring on my range. I drastically prefer no helper handle and welded handle to the nasty, cheap rivets on the old wok. Old wok had lateral rings to catch oil and help seasoning stick I guess. They were never an issue, but I'm not sure if they really helped anything. The new, smooth one works great without them. Tossing the round bottom is easier than the flat. I overdid it the first try.
They're both pretty light. The old one is a little heavier, but it's slightly thicker steel. I'd say it's better quality, but the handle is attached by two rivets and it makes the wok flex into an oval in use.
I guess I have cheap taste in woks. That'll balance out my knife purchases... Right?
