Mess Hall Acquisitions-

[Sterling Cooper]

For years on weekday mornings, everyday, I eat McCann's Steel Cut Oatmeal mixed with a tablespoon of Almond Butter-this is my secret ingredient training to run marathons. I'll give the Lav-Vanilla a test "run"....

I'm the same way. I never add milk or cream to my oatmeal. Either some fruit (usually mango) or some lemon curd and that's it. Lavender-Vanilla Sugar will rock your world.

I need to buy a mortar and pestle, but I'm looking forward to grinding it down and using it in pate choux and sweet tart dough.

[SiBurning]

Mortar & pestle is the only way I've been able to grind cinnamon. It comes out a bit spongy, but it's workable. It's also a lot more consistent for most seeds than anything else I've tried. Caraway's the hardest I've found to powder. Try to get one with a nice long pestle. I have a small one meant for a pharmacy that cost about $10us. The pestle is hard to hold onto, especially with large hands. I also had to grind some rough spots down a bit with my dremel. It works great now, but is a bit awkward and tiresome if I have to grind a lot of stuff.

BTW, I'm so jealous... You can walk to The Spice House.

[ouch]

Mortar & pestle is the only way I've been able to grind cinnamon. It comes out a bit spongy, but it's workable. It's also a lot more consistent for most seeds than anything else I've tried. Caraway's the hardest I've found to powder. Try to get one with a nice long pestle. I have a small one meant for a pharmacy that cost about $10us. The pestle is hard to hold onto, especially with large hands. I also had to grind some rough spots down a bit with my dremel. It works great now, but is a bit awkward and tiresome if I have to grind a lot of stuff.

BTW, I'm so jealous... You can walk to The Spice House.

What's the matter? Can't find spices in New York? :crying:

[SiBurning]

I've done better at The Spice House than at Penzeys, which isn't even around anymore. I don't know anywhere to find almost everything fresh, and know too many places with those nasty sacks that sit forever.

[SteelCity]

Over the years I've picked up some decent mortar's at TJMAXX/Marshal's-(Probably stating the known)

[Welsh]

http://i797.photobucket.com/albums/yy260/django71/IMG051.jpg

A frying pan and griddle pan both in cast iron from B&M of all places, the pair cost me less than £10,

[Talal]

picked up some new Emile Henry bakeware today inspired by sterling :)

Small lasagna / veggie dish and a larger Roasting Pan of the new Flame Top edition. you can actually use this on your stove top .

http://i20.photobucket.com/albums/b224/munky420/IMGP5845.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP5846.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP5847.jpg

[Jim]

Nice!

[Sterling Cooper]

Those look great, Talal. Let us know how the roasting pan works. I've yet to use any of the EH flame line.

[Talal]

Those look great, Talal. Let us know how the roasting pan works. I've yet to use any of the EH flame line.

will do. interesting that it has to be seasoned with milk prior to use.

[Jim]

will do. interesting that it has to be seasoned with milk prior to use.

Who would have guessed that? Do they say why?

[Talal]

Who would have guessed that? Do they say why?

hmm found this info

"
The answer from the factory: the sealing process is derived from the boiling milk or rice, since rice brings other challenges to the mix, milk is the simple choice, because of the protein casein found in both.
Casein when heated acts as a micoscopic sealer. Don't know more than that.
Come to think of it, there are milk glazes in pottery. Maybe it's just something as traditional as a milk seasoning is just that.

"

[Alacrity59]

It seems the pussy cat is anticipating the milk. These baking dishes/roasting pans look wonderful. Was it May West who said "I can avoid anything except temptation". Man oh man I am tempted.

[Talal]

It seems the pussy cat is anticipating the milk. These baking dishes/roasting pans look wonderful. Was it May West who said "I can avoid anything except temptation". Man oh man I am tempted.

lol @ that cat comment. she actually slept in the pan too!

[Talal]

picked up an emile henry salt pig and spoon rest.

http://i20.photobucket.com/albums/b224/munky420/IMGP5866.jpg

[eightysixCJ]

A new obsession begins! (finally!)

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LEM #22 1-hp grinder, TSM 5# stuffer, a couple hanks of casings, and a bunch of venison and wild boar!

Tom

[Jim]

Really exciting TJ! WOOOOOO!



There was a little Dutchman
Whose name was Dunderbeck.
Who specialized in sausages
And sauerkraut and spec.
He made the finest sausages
That ever you did see.
Till one day he invented
A sausage meat machine.

Oh Dunderbeck (2X)
How could you be so mean
To ever have invented
The sausage meat machine? (CHORUS)
Now all the rats and pussycats
They'll never more be seen.
They all turned into sausage meat
At Dunderbeck's machine.

One day a boy came walkin
A walkin in the store.
He bought a pound of sausages
And he laid them on the floor.
The boy began to whistle
And he whistled up a tune.
And soon the little sausages
Went dancin round the room. (Repeat Chorus)

One day the darn thing busted.
The problem was to know.
So Dunderbeck, he climbed inside
To see what made it so.
His wife she had a nightmare
And walkin in her sleep.
She gave the crank one heck of a yank
And Dunderbeck was meat. (Repeat Chorus)

[eightysixCJ]

So Dunderbeck, he climbed inside
To see what made it so.
His wife she had a nightmare
And walkin in her sleep.
She gave the crank one heck of a yank
And Dunderbeck was meat. (Repeat Chorus)

Ah, good advice (asleep or not), although ground up all together with the right spices can be so much better!

Tom

[BobS]

I have been looking at the Gude and the F Dick bread knives for a couple of years.
I got this bad boy on Amazon and I can tell you that it is much better to handle in person than you can imagine from the pics on Amazon.

http://i83.photobucket.com/albums/j305/SmartRM/Misc%20and%20Grill%20Toys/FDickBreadKnife.jpg

[Jim]

Great knife Bob! I have a Gude on my wish list but that is a fantastic one as well. Perfect blade shape for slicing!

[BobS]

Jim, I probably would have gotten a Gude if they were easier to find in the US, but the price in Euros and shipping just put them over the top. Someone on this forum suggested the F Dick knives and at first I had a hard time finding them, but they are a first class knife!

[Jim]

Jim, I probably would have gotten a Gude if they were easier to find in the US, but the price in Euros and shipping just put them over the top. Someone on this forum suggested the F Dick knives and at first I had a hard time finding them, but they are a first class knife!
I know you will really enjoy it! Dave posted a tutorial on how to sharpen a bread knife a while back.:thumbup:

[NCStateFan12]

http://i797.photobucket.com/albums/yy260/django71/IMG051.jpg

A frying pan and griddle pan both in cast iron from B&M of all places, the pair cost me less than £10,

I've been meaning to pick up a Cast Iron pan. There is a recipe or method of cooking steaks with broiling and panfry the steaks which I really want to try out. Many recommend doing it with a Cast Iron pan.

[Alacrity59]

Yep . . . pan fry and broil. ER. . . a glass cutting board like that will dull your knives quickly. Just saying.

[Talal]

Got my new knife! Devin Thomas 270mm Gyuto. This thing is so light and stupid sharp..

http://i20.photobucket.com/albums/b224/munky420/IMGP5976.jpg

[BobS]

That is a good looking knife.

[Sterling Cooper]

Whew. What a horrible last 6 weeks. I've spent them extricating myself from a recent business partnership/investment and haven't had much time or energy for B&B or anything else for that matter. End of the day, they caved and met all of my contingencies particularly the return of my capital investment. So, I celebrated with a bit of a buying spree: Emile Henry Baking Stone (going to use primarily for bread), Emile Henry Mortar and Pestle and an Epicurean Pizza/Bread peel.

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[Alacrity59]

Nice stuff SC. The mortar looks like a mixing bowl . . . time to wack a whole lot of herbs and spices.

[Jim]

Got my new knife! Devin Thomas 270mm Gyuto. This thing is so light and stupid sharp..

http://i20.photobucket.com/albums/b224/munky420/IMGP5976.jpg


Outstanding score!

[Jim]

Whew. What a horrible last 6 weeks. I've spent them extricating myself from a recent business partnership/investment and haven't had much time or energy for B&B or anything else for that matter. End of the day, they caved and met all of my contingencies particularly the return of my capital investment. So, I celebrated with a bit of a buying spree: Emile Henry Baking Stone (going to use primarily for bread), Emile Henry Mortar and Pestle and an Epicurean Pizza/Bread peel.

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Looks like you will be busy Chris! Congratulations on your extrication.

[Talal]

nice pickups Sterling.. you have also turned ME to using this fine brand.. love their stuff

[Sterling Cooper]

Thanks, Talal. I've been using the regular bakeware for a few years. Your recommendation with the flame line led me to go with the grilling/baking stone. I've made NY pizza on it so far, and it's going to do duty as a bread stone this weekend.

Picked this up a couple of hours ago. (http://www.ebay.com/itm/120890840859?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649#ht_1140wt_1163) What appears to be an excellent condition Descoware long, slender au gratin for baking whole fish. I'd been eyeing the Le Creuset version of this, but this seems way cooler.

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[Talal]

whoops i meant to say you have turned ME to using this fine brand..

Edited.. :)

[Sullybob]

I picked up a few things this past couple of days. I've wanted a De Buyer Lyonnaise pan for a while, now I just need to figure out what I'm going to cook in it first.


http://i537.photobucket.com/albums/ff335/Sullybob/pan.jpg


This was a birthday present from the wife and kids.

http://i537.photobucket.com/albums/ff335/Sullybob/coffee.jpg

[Sterling Cooper]

My first foray into vintage cast iron.

Griswold #7 Slant/Erie logo, which my research places it between 1909 and 1916.

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[Jim]

Nice scores Gents!

[JoshuaNY]

Im Jealous.



My first foray into vintage cast iron.

Griswold #7 Slant/Erie logo, which my research places it between 1909 and 1916.

238850

[Sterling Cooper]

A Griswold 4 quart fruit and lard press. It seems to be in excellent condition. All the screws and parts move freely. Some minor surface rust, primarily on the screw and the feet, that I'll need to take care of, but I should be fermenting hard cherry cider by Summer.

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[Jim]

Freaking awesome Chris!

Is the placement on GQ coincidental?

[Sterling Cooper]

I picked up a few things this past couple of days. I've wanted a De Buyer Lyonnaise pan for a while, now I just need to figure out what I'm going to cook in it first.


http://i537.photobucket.com/albums/ff335/Sullybob/pan.jpg




I just picked up one of those thermometers at SLT. It's worked very well so far and a heck of a price.

[Sullybob]

I just picked up one of those thermometers at SLT. It's worked very well so far and a heck of a price.

I found a bunch of them in the bargain bin, they were $5.95 each. I had a hard time not picking up a couple at that price.

[Sterling Cooper]

Freaking awesome Chris!

Is the placement on GQ coincidental?

Not really, Jim. I just couldn't pass up Roger Sterling on the cover.

It turns out, my press is missing a couple of parts. There's a perforated press basket and a perforated press plate that screws into the upper disk. At some point, that had been replaced be a 1" thick disc of wood (whether because the metal disk was lost or the original user simply found this more functional I do not know) I'm pretty sure that the press is fully functional without these two pieces, but I still plan on finding them.

I assume since it's cast iron, it was made to be placed above a moderate open flame to heat up the fruit or lard before pressing it out. Any serious Cast Iron guys out there that might have some info on this piece and how it's best used? Your counsel would be greatly appreciated.

I'm not sure that I'll use it for lard. Right now, I take the laborious route of slow rendering 1" cubes in All-Clad. It takes a couple of hours in small batches to get about 2 cups. The upside is that I'm getting some really pure, snow white lard that is much closer to Leaf Lard than anything commercial that I've bought--even the homemade stuff from Gepperth's Butcher Shop in Chicago. I'm not sure that cast iron is going to give me that--although the press would allow me to both do bigger loads and get better yields.

[eightysixCJ]

Finally pulled the trigger on a vacuum sealer. Cabela's CG-15 (and some spices from Monterey Bay Spice Co.)
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Tom

[Jim]

Looking good Tom!

That Monterrey Spice company has been really impressive- great value and fantastic fresh spices, my new favorite.

[eightysixCJ]

Looking good Tom!

That Monterrey Spice company has been really impressive- great value and fantastic fresh spices, my new favorite.

Thanks,

MBSC is addictive!

[Alacrity59]

Love the spice. Meat and sausage do so much better in the freezer vacuum packed. Great stuff.

[Sterling Cooper]

I haven't received any of these yet, so I can't make a final statement to condition.

A Griswold #3 Meat Grinder

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Parts for the above, including an assembly schematic and full set of cutting blade and three discs.

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A Wagner #8 Deep (chicken fryer) skillet.

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[Jim]

You are on fire Chris!

[craig87c]

:001_tt1:

Thats it. I'm heading out to antique stores on Long Island this weekend. Hopefully I can score some kitchen gear!

[Sterling Cooper]

You are on fire Chris!

Benefits of being single, Jim. I can have underwear lying on the bathroom floor, pancetta hanging from a kitchen cabinet, my dog on the couch and vintage cast iron showing up on the doorstep......no questions asked!

[saf]

Chris did you just get into cooking?

[Sterling Cooper]

No. I've been seriously cooking for about 7 years when I bought most of my cookware and knives. I haven't really bought much new stuff until the last few months when I felt it was time to add to herd.

[saf]

Chris you have been getting awesome stuff. I have to say I am jealous a bit.

[Sterling Cooper]

Some new cast iron acquisitions.

Two Wagner #3. The one on the left arrived so perfectly seasoned that I didn't strip it down. I gave it a good wash in hot soap and then a one hour session with lard. The one on the right had a pretty uneven, gloopy sticky seasoning, which I stripped off. The pic is right after it came out of a one week soak in oven cleaner and a good session with steel wool: ready for its first seasoning (I alternate very thin, very hot coats of lard and canola).

Vollrath #8 (4.5Q) Dutch Oven. The piece is in great condition, but the seasoning is horrible. It went into the trash bags with oven cleaner yesterday, and I'll finish it off next Saturday. As a bonus, the Vollarth lid fits my Wagner 1088 chicken fryer perfectly.

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[Sterling Cooper]

Chris you have been getting awesome stuff. I have to say I am jealous a bit.


Thanks, SAF. I'm not a collector though. Everything I buy gets used.

I cleaned up and sterilized the meat grinder yesterday, and I'll try to get some pics posted of her in action next weekend.

[Talal]

few updates to my cast iron collection. I stick with pre 1940s pieces . Grabbed a wonderful Griswold #5 slant Erie, and a #10 Erie (pre griswold) Skillet.

Both in excellent condition, i am very pleased!

http://i20.photobucket.com/albums/b224/munky420/IMGP6205.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6207.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6209.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6211.jpg


Cast iron is win

[Alacrity59]

I'm loving the cast iron. Nice finds! The grinder reminds me of how left over roast used to be ground and find its way into Shepard's Pie for weekdays.

[Talal]

yea i love the meat grinder. nice find on that one!

[saf]

I need to buy something new.

[Sterling Cooper]

Those are some amazing looking Griswolds, Talal. From the pics, they look almost mint quality. My only Griswold, so far, is a user grade slant/erie #7. I'm amazed at how it performs relative to the new stuff: all the benefits of cast iron with heat conductivity and responsiveness approaching All-Clad levels. I'd like to get a mix of pre-Griswold ERIE, slant/erie, slant EPU and large block logos and see how they differ.

[Sterling Cooper]

I finally bit the bullet and Hobarted Up. K5SS in mint quality. This really seems like it was a wedding gift that was used a couple of times for cookie dough and then put away for thirty years.

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[Talal]

Those are some amazing looking Griswolds, Talal. From the pics, they look almost mint quality. My only Griswold, so far, is a user grade slant/erie #7. I'm amazed at how it performs relative to the new stuff: all the benefits of cast iron with heat conductivity and responsiveness approaching All-Clad levels. I'd like to get a mix of pre-Griswold ERIE, slant/erie, slant EPU and large block logos and see how they differ.

thank you for your kind words chris. I do agree with your comments, performance wise cast iron cant be beat. I think the difference will be totally dependant on the actual pan itself, its condition etc.. Luckily my source is kind enough to really hunt down the ones with mirror like finishes in the interior for me !

I havent used my Erie yet, will do so this week... im really looking forward to it. However my #5 i LOVE and is my new morning egg pan!

pS: check out some of the black iron pieces , they are BEATIFUL! i almost broke down and bought a set recently (#3 with lid)

[steelcity2]

Just got my new set of Analon pans in and placed an order for a couple new knives. Suisin INOX Western 240 Gyuto and 150 Petty. This will be my first japanese knives.

[Jim]

I took my Hobart to the Spa-

Before-

http://badgerandblade.com/gallery/displayimage.php?imageid=28628 (http://badgerandblade.com/gallery/showimage.php?i=28628)


I think she is looking PDG.

http://badgerandblade.com/gallery/displayimage.php?imageid=36358 (http://badgerandblade.com/gallery/showimage.php?i=36358)

[Sullybob]

That's an amazing transformation Jim. Did you have it plated or did you paint it?

[ouch]

Amazing.

[Jim]

I tore it down and repainted it Shawn. The only thing I changed was the power cord and the Bolts that hold it together. And the grease of course.

[rearviewmirror]

I got a new jelly roll pan last night! Broke it in with some chicken fingers for the kids :(
Will be roasting up a few pounds of veggies tomorrow though

[Sterling Cooper]

Great job, Jim. She looks great. Now that you've got that nice base of metallic grey, might I suggest....

254731

[Alacrity59]

Awesome referb job Jim.

I'm not sure the kitchen is the right place for Chris' customization.

[Alacrity59]

The oven that came with the house that I've hated for 12 years, mostly due to it not being self cleaning, finally karked it Picked up a nice KitchenAid.
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[Jim]

Nice Mike! Whats the first new meal?

Chris I would love to do something like that- but if I did it would end up looking like this-

http://rookery9.aviary.com.s3.amazonaws.com/6229500/6229785_49f6_625x1000.jpg

[Alacrity59]

Jim,

As I was connecting the power lying on my back in the drawer space with my dog supervising the operation I hear from the living room . . . "Mike, can we have some biscuits and coffee?" So we had buttered ship's biscuits using the recipe from the Joy of Cooking with smooched up fresh blue and blackberries. The oven smoked a fair bit at first, delaying the process by about an hour and setting off the fire alarm 3 times. Ha. This was around 2PM after having Chicken and Pork souvlaki on the BBQ and various cold salads from the market for lunch. A great start to the Canada Day long weekend.

[Jim]

Sounds great, I will look that up. They do stink when you first heat them up the first time.

[OldSchoolYoungin]

http://badgerandblade.com/gallery/displayimage.php?imageid=36364 (http://badgerandblade.com/gallery/showimage.php?i=36364)

Two Opinel stainless paring knives and one 20cm Chef's Knife. Had never seen any reviews of the chef's knife, so decided to pick one up.

First impressions were that none of them, including the paring knives, were very sharp at all right out of the box. I reprofiled the chef's knife to be just a little under 15 degrees each side or so, then a few minutes on the Norton 4K/8K and a pasted strop. She's hair-whittling sharp now.

As for kitchen duty, I'd say she did OK. Pretty blade heavy and imbalanced, though. This is definitely not THE chef's knife I planned on buying in another thread here, just a curiosity. I doubt this one will become a go-to, but it will still be around as a large utility knife.

[Sullybob]

I tore it down and repainted it Shawn. The only thing I changed was the power cord and the Bolts that hold it together. And the grease of course.

It looks great. I've been surfing Ebay and Amazon for a Hobart.

[eightysixCJ]

Very sweet Jim! What's the first cook?

Tom.

[Sterling Cooper]

It looks great. I've been surfing Ebay and Amazon for a Hobart.

Keep at it, Shawn. There seems to be a pretty good procession of Hobarts coming across the bay. My one suggestion is watch what you pay on one hand, but don't look too hard for the magic bargain. I did on my first buy ($14+ shipping) for a K45 with no bowl or attachments, and it clunked along for about three minutes before shutting down--even working, a bowl and three standard attachments were still going to add another hundred to my cost. I resold it as non-working and for parts only for $9, and ended up losing almost $30. After that, I waited for the right "buy it now" with a "make offer option" and jumped when it came along. It was no steal, but the way I figure it, I paid half what the cheapest "assembled" in America current model goes for and received an almost mint K5SS, which in and of itself, makes it a great bargain.

[Jim]

I could only add to Chris's advice is do a mis-spelt check on Ebay- my was a "Hobert mixerer" so I did not have a lot of competition bidding.

[Sullybob]

Thanks for the advice guys. I'm currently watching a couple of Hobarts to get an idea of what they are going for.

[Sterling Cooper]

A smaller Descoware fish au gratin: 14" as opposed to my 17" that's in the pic for comparison's sake.

255107255108

A Griswold #5 with the Large Block Logo (1930-1939). Bottom has some pitting, but no warps or cracks and the interior is pristine.

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I'm really finding the little pans to be very versatile. I though my Wagner #3s would be more novelty than anything else, yet I find myself reaching for them mroe and more often.

[73mountaineer]

After tossing aside yet another "fast" handheld thermometer that required what seemed like forever to give an accurate reading, if accurate at all, I finally broke down and bought a Thermapen. Even better, I hear the flames make it even faster than the rest! :wink2::laugh:

http://badgerandblade.com/gallery/displayimage.php?imageid=36622

[Jim]

Nice Steve! You will love it.

[73mountaineer]

Nice Steve! You will love it.

I've been kicking myself for not pulling the trigger on one since your heads up on the open box sale earlier this year, so I finally grabbed one. In this case it is Jim's, rather than James' fault. :biggrin1:

[Argonaut]

I've been kicking myself for not pulling the trigger on one since your heads up on the open box sale earlier this year, so I finally grabbed one. In this case it is Jim's, rather than James' fault. :biggrin1:
They're all in it together.

[73mountaineer]

They're all in it together.

I KNEW it!! :laugh:

[eightysixCJ]

An A.G. Russell folding cook's knife for the picnic basket (and the go-bag).

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Tom

[Jim]

Nice TJ!

Sausage looks great.

[ouch]

That sausage looks better than you'll find in a salumeria in business since the 30's.

Nice!

[eightysixCJ]

That sausage looks better than you'll find in a salumeria in business since the 30's.



Stinky Bklyn on Smith Street
:thumbup:

http://www.stinkybklyn.com/

A block away from Paisanos Meat Market!

Tom

[steelcity2]

Just opened my new knife from JCK. Ordered the Inazuma petty 150. It looked pretty nice for the price so I gave it a whirl. Placed the order last Friday morning and it arrived in Tampa by Tuesday. I was out of town for work and just got home today to open it up.

[Blondie]

Picked this up an amazon the other day, and it arrived today:

http://www.amazon.com/Iwatani-Torch-Burner-Professional-Cb-tc-pro/dp/B0027HO3XO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1343191248&sr=1-1&keywords=iwatani

2300 degree flame on this thing. Should be able to get my Creme Brulee to the table a little quicker. Seems to be a pretty durable unit. Oh, and skip the Gasone butane cylinders on amazon. They are about 20 bucks for 4 canisters shipped. I found them at my local asian market 4 cans for 3.99.

[Jim]

And what is this mess?

http://badgerandblade.com/gallery/displayimage.php?imageid=36907 (http://badgerandblade.com/gallery/showimage.php?i=36907)





A score, but not "Operational" yet.

[Sullybob]

And what is this mess?


A score, but not "Operational" yet.


DIY sous vide?

[ouch]

DIY sous vide?

Yep.

I knew it was just a matter of time before he completely lost his mind. :biggrin1:


This warrants another Scotto visit!

[Alacrity59]

And I was going to say two engine block heaters.

[Yanks27]

I just got an old Griswold heart shape waffle iron, to make Norwegian waffles.

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[BobS]

Great find! It looks like it has never been used.

[Yanks27]

Great find! It looks like it has never been used.

It is spotless. I have a batch of batter ready to go.

[Yanks27]

Here's a picture of the waffle, which I made Norwegian Waffles. It took me a couple of batches to get the hang of cooking with the iron, but breakfast was as good as what I've ever had.

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[jmwebster]

Just got a copy of Charcuterie by Michael Ruhlman and Brian Polcyn. The first batch of Bacon will begin curing tonight!

[OldSchoolYoungin]

Tojiro 120mm Petty and Tojiro 165mm Nakiri on the way along with a Bestor pink rectangular thingy.

[Jim]

Just got a copy of Charcuterie by Michael Ruhlman and Brian Polcyn. The first batch of Bacon will begin curing tonight!

Photos PLEASE, A great read and very "doable".


Tojiro 120mm Petty and Tojiro 165mm Nakiri on the way along with a Bestor pink rectangular thingy.

MMMMmmm sharp and shinny, nice.

[jmwebster]

Photos PLEASE, A great read and very "doable".

It is curing in the fridge till Thursday night. I'll be sure to post some pictures of the finished product

[OldSchoolYoungin]

The petty is frighteningly keen, but the Nakiri isn't very sharp at all.

http://badgerandblade.com/gallery/displayimage.php?imageid=37355 (http://badgerandblade.com/gallery/showimage.php?i=37355)

[Jim]

The petty is frighteningly keen, but the Nakiri isn't very sharp at all.

http://badgerandblade.com/gallery/displayimage.php?imageid=37355 (http://badgerandblade.com/gallery/showimage.php?i=37355)

Its pretty common, most Japanese knives are not shipped sharpened.

[OldSchoolYoungin]

Just found it interesting that the Petty can micro-slice phonebook paper and the Nakiri, same make, can't even cut printer paper. I'm tempted to go ahead and put her through a progression of stones but have been pretty damn curious lately as to what Dave Martell might be capable of with his "Level 2" sharpening service. Hmmm...decisions, decisions...

[Jim]

For a double bevel knife like your Nakiri- a level one would be all that is needed.

[OldSchoolYoungin]

Hehehe, I know. Just curious as to what Dave can do. I'm a bit OCD when it comes to edges, whether on pocket knives or kitchen knives. Maybe his Level 2 can set a benchmark for my skills and something to aspire towards.

[Jim]

Well there is always that- Good luck and enjoy!

[jmwebster]

It is curing in the fridge till Thursday night. I'll be sure to post some pictures of the finished product


267310

As promised! Washed the cure off and slow cooked until it got to 150 degrees. After it hit 150, I let it rest at room temp until it was cool enough to slice. I then fryed up the odds and ends that didn't end up quite being a full slice (which you see here). I started with 5 pounds of belly, and ended up with 4 lbs 5 oz bacon plus 2 oz of cured pork fat. The fat is likely to be used to flavor a soup/stew unless I come up with a better idea.

Quite good, I may have found myself a new hobby!

[Jim]

Excellent!

[OldSchoolYoungin]

Well there is always that- Good luck and enjoy!

Nevermind sending it to Dave, maybe in the future. Fewer than 20 strokes on the 4K Norton and a bit more time on the 8K side. Pasted strop, then plain leather. Shaving sharp! Damn I love VG-10 steel!

[ouch]

Nevermind sending it to Dave, maybe in the future. Fewer than 20 strokes on the 4K Norton and a bit more time on the 8K side. Pasted strop, then plain leather. Shaving sharp! Damn I love VG-10 steel!

I was just going to write "Don't despair" when I saw this post. I have that exact nakiri and it sharpens up quite nicely. It's also one of the only knives I have that you can 'pluck' like a 'singing' razor.

I had recently done some of the grunt work on it with a Beston 500 and a King Hyper 1K then stopped, so tonight I touched it up with a Shapton 2K, Mizuyama 6K, and Shapton 12K. Those are all splash and go stones, so the whole shebang took maybe five or six minutes. Nakiris are nice knives, and a great alternative to the santoku. Tojiro is a great company for experimenting with the lesser used and oddball styles of knives. Try their rugged honesuki if you get a chance- it's a chicken breaking machine.

[jmwebster]

The new kitchen knife shows up today! It is a 240 mm Suisin Inox Western Gyutou. Looking forward to using this Japanese style knife (with training wheels) and getting rid of the terrible block of knives I have been using!

[ouch]

I don't own that one but I handled it. The handle is a bit small for my hands, but the knife is light, thin, has very good steel, and terrific balance. Suisin makes some really good (and uber-expensive) blades.

[jmwebster]

I don't own that one but I handled it. The handle is a bit small for my hands, but the knife is light, thin, has very good steel, and terrific balance. Suisin makes some really good (and uber-expensive) blades.

This absolutely is very light and thin. It will take some adjustment in knife technique for sure. I had no idea how much I was pressing down to get the job done with my old knife! I'm loving it so far.

Also this is one of their budget line, I think (it runs $140). The expensive ones sure are pretty though!

[ouch]

It will make your old knives feel like a shovel.

[johnniegold]

Seriously, I don't know why I even started hanging around The Mess Hall with you muckity-mucks... :wink:

The Le Creuset 10.25" cast iron frying pan.

http://badgerandblade.com/gallery/displayimage.php?imageid=37866[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37866)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37867[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37867)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37868[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37868)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37869[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37869)]

The color of the enamel is "marseille"

http://badgerandblade.com/gallery/displayimage.php?imageid=27819[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=27819)]

The 12.5" Mineral B deBuyer frying pan...

http://badgerandblade.com/gallery/displayimage.php?imageid=37870[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37870)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37871[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37871)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37872[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37872)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37873[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37873)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37875[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37875)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37874[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37874)]


Almost forgot my package of Instacure #1 for making my corned beef.

http://badgerandblade.com/gallery/displayimage.php?imageid=37876[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37876)]

[Jim]

That's a quality score Bob!

[JoshuaNY]

Lookin good. I like the color of the Le Creuset. Can you treat the enamelled stuff like the raw cast iron? i.e 500 degree oven and high heat on the stove.

[johnniegold]

Lookin good. I like the color of the Le Creuset. Can you treat the enamelled stuff like the raw cast iron? i.e 500 degree oven and high heat on the stove.


The booklet that comes with the pan recommends a max. oven use temperature of 480 degrees fahrenheit/250 degrees celsius. Also, it states that medium and low heats provide the best results for cooking.

[ouch]

Bob- one of my first kitchen purchases was a Le Creuset au gratin pan way back in 1975. It's still going strong.

DeBuyer makes great steel pans, and the mineral is supposed to be their top of the line.

Wow! Great score.

[JoshuaNY]

The booklet that comes with the pan recommends a max. oven use temperature of 480 degrees fahrenheit/250 degrees celsius. Also, it states that medium and low heats provide the best results for cooking.

Oh that works, that would get plenty hot to sear a steak.

Bob and Ouch, I see you guys as well as some other gents use those steel pans. What are the appeal of those? And can you use them on an electric glass top stove?

[johnniegold]

Oh that works, that would get plenty hot to sear a steak.

Bob and Ouch, I see you guys as well as some other gents use those steel pans. What are the appeal of those? And can you use them on an electric glass top stove?
I let you know when I start using it. :biggrin:

I don't see any issue using it with a glass top stove.

I followed the instructional video on how to season the deBuyer and and peeled some potatos and covered it with water and let it boil for 15 minutes. After that, I rinsed the pan and put some oil in the pan and placed the pan over some heat until the oil started to smoke. I poured out the oil and wiped the the pan with a paper towel. I rinsed it again and gave it a coating of oil and put it away. It starting to develop some nice color both inside and outside.

[ouch]

The steel pans are just like cast iron- the older they get the better they are.

[JoshuaNY]

Got it, thanks guys. I may have to look into them. I mostly use the stainless and cast iron, I was curious where they fit in.

[kbuzbee]

And can you use them on an electric glass top stove?

Absolutely!

As to why, they are just great all around pans. Similar to CI in some ways but they heat up much more quickly. Mine see about 50/50 usage with my CI with some foods just naturally seeming to call out for one or the other.

Ken

[Jim]

A new black walnut 12X12 cutting board today-

http://badgerandblade.com/gallery/displayimage.php?imageid=37999 (http://badgerandblade.com/gallery/showimage.php?i=37999)

and a Knife from a couple weeks ago.

http://badgerandblade.com/gallery/displayimage.php?imageid=37983 (http://badgerandblade.com/gallery/showimage.php?i=37983)

[johnniegold]

I'll bet that knife would cut through that corned beef I got brining away. And it would look great all sliced up on that cutting board.

Outstanding haul there, Jim.

[Alacrity59]

Oh that works, that would get plenty hot to sear a steak.

Bob and Ouch, I see you guys as well as some other gents use those steel pans. What are the appeal of those? And can you use them on an electric glass top stove?

Let's just say that to sauté with a 12" Cast Iron pan is a daunting task.

[Trenton]

I've been looking for a Hobart Kitchen Aid mixer for a while now hoping to find one locally but to no avail. I make weekly stops at the local thrift store, everything ends up coming through there eventually. The main reason for looking for one was to make dough for bread and pizza. I have Arthritis and some days it is more than I can do but I do enjoy making it by hand. Today I found an interesting item at the thrift store and bought it on the spot, I had never seen one before but it looked like it would do the trick. It is a Magic Mill DLX 9000. I'm still cleaning it up, but will post a picture of a similar one that sold on the bay for $300.00 I paid $20.00 so don't think I'm out much. It did not come with a manual but I believe I have it figured out.

[Jim]

Very interesting Trenton, keep us informed!

[Isaac]

Interesting Trenton. It looks along the lines of another mixer by a company called Verona. Let us know how you like it.

[Trenton]

Magic Mill DLX 9000 a bit of a review


Interesting Trenton. It looks along the lines of another mixer by a company called Verona. Let us know how you like it.

I believe it is the same as the Verona, they are made in Sweden and sold around the world by different names. This one is the older version with the 450 watt motor, the new one has a 600 watt motor. The 450 watt motor seems to be more than enough power. It is built like a tank, very solid. The bowl is what turns so once you get your head around that idea everything makes sense. I understand they first went on the market in 1939 so they have a history, and are popular in Europe

What I like about it, solid, doesn't move around on the counter, 7 liter bowl, they say you can make up to 20 cups of dough in one batch. The scraper and movable arm work really well, I've never seen anything that works like it. The bowl is very open great for adding things, about the easiest mixer I have ever used for for cleaning up.

Dislikes, I made Focaccia bread, and it just didn't come out right, this is most likely me, not the capabilities of the machine. I will keep playing with it and hopefully things improve. Also I'm not sure if this is the best machine for small batches say under 3 cups.

In conclusion this is a very well built machine, you not going to be throwing it out because something cheap on it it broke. Large capacity. And has a reasonably low profile at 14" high, great for my old kitchen. I will have to play with it a lot more before I would recommend someone go out and spend $750.00 on a new one. That said if you see one at the thrift store like I did, buy it now.

[fchan]

Switched out my knife set a couple weeks ago. The Global I've had for a while, its a 12" blade for reference. The main set of knives are Toijro Senkou Classic
277799

[ouch]

Switched out my knife set a couple weeks ago. The Global I've had for a while, its a 12" blade for reference. The main set of knives are Toijro Senkou Classic
277799

I'm not a big fan of ergonomic handles, but those are some interesting knives. I particularly like your cleaver.

[fchan]

I'm not a big fan of ergonomic handles, but those are some interesting knives. I particularly like your cleaver.

Thanks, the Cleaver is a good one but the carbon steel definitely stains very quickly. I'm leaving it though since I think it gives it some good soul.

To be honest, those handles are perfect for pinch gripping the blade. The angle and lack of bolster fits between my fingers perfectly. The belly I find gives a good spot for my pinky to rest leaving me with LOADS more control over my previous knives (Henckel Pro S)

I agree with you though if you hold the knife by the handle the belly in makes for a bit of an awkward feel, but with the balance on these guys it feels like they were designed for the pinch grip.

[ixiboneheadixi]

Thanks, the Cleaver is a good one but the carbon steel definitely stains very quickly. I'm leaving it though since I think it gives it some good soul.

To be honest, those handles are perfect for pinch gripping the blade. The angle and lack of bolster fits between my fingers perfectly. The belly I find gives a good spot for my pinky to rest leaving me with LOADS more control over my previous knives (Henckel Pro S)

I agree with you though if you hold the knife by the handle the belly in makes for a bit of an awkward feel, but with the balance on these guys it feels like they were designed for the pinch grip.
I'm assuming the 'pinch grip' you refer to is holding the blade with your thumb and fjnger(the proper way to hold a knife) cause you have to be an idiot to hold a chef knife by the handle

[YetiDave]

After tossing aside yet another "fast" handheld thermometer that required what seemed like forever to give an accurate reading, if accurate at all, I finally broke down and bought a Thermapen. Even better, I hear the flames make it even faster than the rest! :wink2::laugh:

http://badgerandblade.com/gallery/displayimage.php?imageid=36622

Dammit, why doesn't mine have flames!? Oh well, at least it's red. Everyone knows it's red ones that go faster :001_tt2:

[JoshuaNY]

Dammit, why doesn't mine have flames!? Oh well, at least it's red. Everyone knows it's red ones that go faster :001_tt2:

They also get the most tickets and have the highest insurance premiums :scooter:

[fchan]

I'm assuming the 'pinch grip' you refer to is holding the blade with your thumb and fjnger(the proper way to hold a knife) cause you have to be an idiot to hold a chef knife by the handle

Yup. But most people still hold the knife by the handle. I can't blame them.. I mean that's what handles are for and in my day I've seen many new cooks come in to the kitchen and in need of a quick lesson in basic knife skills.

[Reede]

A pair of Michael Rader knives, integral bolsters, wa handles. 52100 steel, Maple burl and curly maple handles. Now I just need to give them a workout.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC01714.jpg
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC01706.jpg

Reed

[Jim]

Really nice Reed! Michael is breaking new ground again.

[fchan]

A pair of Michael Rader knives, integral bolsters, wa handles. 52100 steel, Maple burl and curly maple handles. Now I just need to give them a workout.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC01714.jpg
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC01706.jpg

Reed


Wow, those are gorgeous!

[ouch]

Wowie zowie.

[Alacrity59]

Mumble mumble . . . I don't need another knife . . . er. . . my wife would kill me . . . maybe I could hide them at the back of the toaster for a year and when they appear . . . "what . . . this old thing . . . . I've had it forever." mumble mumble.

[BobS]

Those knives are beautiful!

[YetiDave]

Soon to be arriving -
ProQ Excel 20
Chimney starter
Hickory and apple chips
Welding gloves
BBQ cover
Smoker box
10kg/20lb of lump charcoal
1300c torch lighter
Big Bob Gibson's BBQ Book

I think I've got everything, next weekend will be fun!!

[ixiboneheadixi]

nothing special, but just got a new microplane280653 hard to find in stores surprisingly, i only usually see the wide and shorter ones, or none at all, but got it at the mall for like 12 or 14 bucks.

[gearchow]

Been an iron weekend:

Descoware Orange Enameled Au Gratin baking dish - What to cook in it?

285344

285343

Griswold #5 and #8 pans - nice condition, I told my wife we are keeping them and putting my other cast iron pans in storage.
No smoke/heat (?) rings, the #5 has a hollowed out handle.

285345

And a really big Whitman and Barnes wrench. It's got nothing to do with cooking as far as I can see, but it's in the theme.

285342

-jim

[johnniegold]

Nice score there Jim. Those Griswolds look like they are in good shape. For some reason, every time I see a baking dish like that I immediately think of Beef Stroganoff piled high with egg noodles.

[century]

Canele Molds came in the mail today.
Now to master Canele.


http://i48.photobucket.com/albums/f241/centurycigar/8528D91F-522B-4914-84BE-EB65F48EB232-16058-00000CD46B66E5AD.jpg

[jmwebster]

just clicked my tracking number into USPS.com and it says out for delivery!

Getting 2 Tojiro DP knives from chefknivestogo.com- 120MM Petty and a 270mm Sujihiki today.

[ouch]

just clicked my tracking number into USPS.com and it says out for delivery!

Getting 2 Tojiro DP knives from chefknivestogo.com- 120MM Petty and a 270mm Sujihiki today.


Good move on the 270. I have the 240 suji, and should have bought the 270.

Those are two good knives for $160. :thumbup:

[jmwebster]

Good move on the 270. I have the 240 suji, and should have bought the 270.

Those are two good knives for $160. :thumbup:

I was considering the 240, but I figured it was more likely I would regret not upsizing than I would regret buying a knife that is too long. If there is one thing I have learned from this forum, it is when in doubt about which knife to buy ALWAYS go with the bigger of the two!

Also, I would have never heard about these knives without your mission to make sure everyone here bought one. Thanks! Both of these are sharp enough to shave with right out of the box

[rearviewmirror]

Got a 10" Lodge skillet this weekend, and I may have a slight obsession with those fragranced wax cubes that you melt to smell up the house, so the GF got me this to go with it too:

295058

[YetiDave]

Got a 10" Lodge skillet this weekend

I have one of those on its way :thumbup:

[cxg231]

Got a 10" Lodge skillet this weekend, and I may have a slight obsession with those fragranced wax cubes that you melt to smell up the house, so the GF got me this to go with it too:

295058

That cast iron wax warmer is awesome!!! *Adds to wish list*

[Flynnster]

Got an awesome Christmas gift this year! Came with a key chain version as well, not sure what I'll use that one for.
http://i303.photobucket.com/albums/nn146/livetocrash1992/IMG_1509_zpsb98187b1.jpg

[gearchow]

That key chain version is nice. We use it to check out the temp of water we pour into the aquarium.

-jim

[Alacrity59]

how is the speed on the little one?

[Flynnster]

Not too bad. They say around 15-20 seconds. I've found readings to even out in about 10 just playing around with it.

[jmwebster]

Christmas haul (in addition to the Tojiro knives I got last week):
- 8" and 14" De Buyer Mineral Fry pans
- a set of 6 Stainless Steel mixing bowls (1/2 Quart up to 8 Quart)

Woohoo!

[brucered]

Got an awesome Christmas gift this year! Came with a key chain version as well, not sure what I'll use that one for.



Very nice, i got a similar set of Thermoworks items.

Christmas was good this year.

Finally got my Thermoworks Thermometer, along with the keychain version (we'll use for camping), the Big & Loud Timer and a carbon steel peasant knife from Lee Valley that I wanted for a dedicated BBQing knife...oh yeah, and some Pens BB in the tube :thumbup:

295329

[Reckoner]

Santa must have thought I was a good boy. Merry Christmas!
http://farm9.staticflickr.com/8493/8310903877_1181bc28ea_c.jpg (http://www.flickr.com/photos/lamy2000/8310903877/)

[eightysixCJ]

Ho, ho, ho!

I too received a Thermapen, finally! Desert Tan with U.S. Flag, silicone protective boot, and a free keychain version (for travel and to let the young cooks hold :biggrin1:)

Tom

[century]

One of my favourite gifts this year.
Amazing book.



295575

[Alacrity59]

Wow . . . Great haul . . . I need the Jauques Pepin book too.

Merry Christmas.

[jmwebster]

nice haul! The Pepin book is on my wishlist as well.

[gearchow]

I can't watch Pepin on TV enough - I can make what he makes or at least I think I have a very good shot at it.

I recall once he forgot to put some ingredient in and he just tossed it in saying "it will be fine". I don't think there is any 'staging' done.

-jim

[jmwebster]

I can't watch Pepin on TV enough - I can make what he makes or at least I think I have a very good shot at it.

I recall once he forgot to put some ingredient in and he just tossed it in saying "it will be fine". I don't think there is any 'staging' done.

-jim

Totally agree. There are a lot of really eye opening things on that show for me. For, example the deboning a chicken (http://www.youtube.com/watch?v=kAekQ5fzfGM) video

[TheRoamingGastroGnome]

Found this sausage press under the tree. Can't wait to put it to good use!

295740

[Oregoneon]

Got this as a gift this year. Can't say i'm exactly sure how to use it yet, but i'm gonna figure it out real soon. It's a 9x9x2.5 block of Himalayan pink salt. Can be used cold to serve on or can be heated up to 600 degrees to cook on. I'm excited to try it out.

295770

[Talal]

got this as a gift this year. Can't say i'm exactly sure how to use it yet, but i'm gonna figure it out real soon. It's a 9x9x2.5 block of himalayan pink salt. Can be used cold to serve on or can be heated up to 600 degrees to cook on. I'm excited to try it out.

295770

wow!!!

"Caution: Salt blocks may contain small amounts of water or moisture. If this is the case the block may explode when exposed to high temperatures. Please make sure to follow all safety instructions provided by the manufacturer when using Himalayan salt blocks"

[Alacrity59]

Not too bad. They say around 15-20 seconds. I've found readings to even out in about 10 just playing around with it.

With some other brands I've found the best way to work them was to insert in the food being measured and then turn it on. Is the little guy the same as the larger ones . . . starts when you open?

[Flynnster]

Nope, the little one actually has the on off button, so I will probably try that method you suggested!

[cxg231]

Bought a new lodge cast iron pan (12"). Had to get to work seasoning it this morning. :lol:

http://farm9.staticflickr.com/8089/8350248588_31edd53c7a_b.jpg (http://www.flickr.com/photos/cxg231/8350248588/)
New Lodge Cast Iron w/ Bacon (http://www.flickr.com/photos/cxg231/8350248588/) by cxg231 (http://www.flickr.com/people/cxg231/), on Flickr

[Flynnster]

Couple new toys. First up is the cookbook by the lady who runs the Smitten Kitchen blog. Everything looks great in it, although it's a bit dessert heavy. Second is a beautiful knife that I received as a gift from my work. It started as an internship and turned into a job, but between school and two jobs I couldn't keep up, so I had to leave. They gave this to me on my last day with my name engraved in the side of it. Great people there.

http://i303.photobucket.com/albums/nn146/livetocrash1992/IMG_1542_zps0f43a532.jpg
http://i303.photobucket.com/albums/nn146/livetocrash1992/IMG_1543_zpsf10c3367.jpg

[YetiDave]

New stuff! A granite pestle and mortar, spice storage tubs, an Old Hickory 7.5" (ish) butcher knife, Lodge 10" skillet, "Barbecue Bible: Sauces, Rubs and Marinades" by Steven Raichlen and "The Songs of Sapa" by Luke Nguyen :thumbup1:

[Nasty Canasta]

298595

[BRuhling]

My first mess hall acquisition - a 185mm Sigefusa kurouchi Nakiri:


http://i924.photobucket.com/albums/ad87/bruhling2/Knives/Shigefusa%20Nakiri/FullNakiri_zpsd5306651.jpg

http://i924.photobucket.com/albums/ad87/bruhling2/Knives/Shigefusa%20Nakiri/Kanjii_zps95a95da6.jpg

http://i924.photobucket.com/albums/ad87/bruhling2/Knives/Shigefusa%20Nakiri/FullBlade_zpsd3dec26c.jpg

[Jim]

An outstanding knife Bill, Enjoy!

[ouch]

That nakiri looks wicked.

[Talal]

NICE Nakiri!!!!!!!!!!!!!!!!!!!!!!!!!

[YetiDave]

I just ordered some Kampot pepper - I've been wanting to try since I first heard of it!

[SiBurning]

"There's nothing better than a good friend...
except a good friend with chocolate."

Sale on Valrhona & Cluizel. From left to right:

Valrhona cocoa nibs
Michel Cluizel 99% pastilles
Scharffen Berger cocoa powder
El Ray "Caoba"milk chocolate block
El Ray 61% "Mijao" discs
Michel Cluizel "Kayambe" 72% pastilles

[gearchow]

there is a cup of hot chocolate in there...

-jim

[Jim]

Coco Nibs can only mean one thing- Steve's COOKIES!

[ouch]

I thought the above post would have a pic of a 55 gallon drum.

[SiBurning]

Learned my lesson the last time. You should see the pile I never got around to that went rancid and now has to be thrown out.

OTOH, I just got another email... 20% Off Belcolade, Godiva & Valor

So much chocolate. So little time.

[mretzloff]

Steve, what is your favorite cocoa powder? I like Droste a lot, but hear good things about that Scharffen Berger you got.

[Jim]

I thought the above post would have a pic of a 55 gallon drum.

Patience grasshopper!

[SiBurning]

Scharffen Berger's my favorite cocoa so far, and by a landslide, though I haven't tried all that many. Haven't tried Droste. It's delicate, and almost, but not quite, fruity, closely matching some of my favorite single origins, while not being off balance as nearly all single origins are, naturally. Oddly, I don't think S.B's chocolates and nibs are anything special. Not bad at all, mind--and I've had nibs from other sources that I wouldn't serve again. It gets used more over vanilla ice cream than in hot chocolate, which I usually do with blended chocolates, not cocoa. Still, the Scharffen Berger cocoa's a nice treat of a hot chocolate with a hint too little sugar and topped with some sweet whipped cream (dash of sugar and vanilla).

For the record, I'm not of those high cocoa content people. I don't like anything over about 67% solids--not to eat straight--and mostly eat 60% or less. But the better the chocolate, the less sugar it wants. S.B in hot chocolate fits my tastes well. I want more sugar with Valhrona's cocoa.

[SiBurning]

55 gallon drum...

Must be bacon!

Better....

Bacon wrapped chocolate!

[YetiDave]

I just took a delivery of a 33cm pizza stone! I'm very excited to try this out for everything bread related

[mretzloff]

Thank you for the information, Steve. I will add some to my next Amazon order.

[Talal]

I just took a delivery of a 33cm pizza stone! I'm very excited to try this out for everything bread related

i am more excited than you dave :P

[Alacrity59]

MMMMmmm. . .chocolate and a pizza stone for bread making. Do I smell Pumpernickel?

[SiBurning]

chocolate bread (http://www.davidlebovitz.com/2010/04/chocolate-bread-recipe/).

[Sullybob]

chocolate bread (http://www.davidlebovitz.com/2010/04/chocolate-bread-recipe/).

Oh... That looks good. Thanks for the link.

[Alacrity59]

I'm doomed I tell you. I just had the idea of making chocolate bread french toast. :jump:

er . . . late edit here . . . maple syrup and bacon will go nice with this.

[gearchow]

I wonder if chocolate pancakes are a possibility? Just melt some chocolate and mix it into the batter?

-jim

[Sullybob]

I wonder if chocolate pancakes are a possibility? Just melt some chocolate and mix it into the batter?

-jim


Occasionally we do chocolate chip pancakes. After I pour the batter on the griddle, I just sprinkle chocolate chips on pancake batter. The chips melt and get nice and gooey when you flip them.

[Alacrity59]

I wonder if chocolate pancakes are a possibility? Just melt some chocolate and mix it into the batter?

-jim

Bit of coco powder or as Shawn said chocolate chips. Oh boy little bits of melted chips in a pancake with a dob of butter and real maple syrup on top . . .

[Sullybob]

Bit of coco powder or as Shawn said chocolate chips. Oh boy little bits of melted chips in a pancake with a dob of butter and real maple syrup on top . . .

Or in true B&B style use both!

[JoshuaNY]

OK, I want pancakes and french toast now, thanks guys

[k4dm0nky]

trump flour is the best, been in the baking biz all my life

[YetiDave]

I've had this for a couple of months now and finally got around to putting a decent edge on it, I also gave the handle a few coats of teak oil and beeswax. It's now a damned sharp and pretty good looking knife!

http://i1258.photobucket.com/albums/ii522/yetidave85/ECB69995-FC0A-45C3-ADFF-19A95124C1F7-2638-000001F335FA0B81_zps0b0f351f.jpg

[jmwebster]

307356

Just got the new cutting board from chefscatalog.com

Shown with Tojiro 270 Suji for scale.

[Alacrity59]

This is not new but I thought I'd share as I find this diamond sharpening stick so handy. I had to use it on the weekend on my apple peeling/coring machine. I originally purchased this to sharpen my garden pruners but it has made its way into the kitchen. It is great for sharpening peelers and bread knives. (Has anyone else bothered to sharpen a peeler? . . . it does make a difference)

308869
I bought mine at Lee Valley for about $10.

[ouch]

Donate your old peelers to a lefty- they use the other side of the blade.

[gearchow]

Donate your old peelers to a lefty- they use the other side of the blade.

:laugh:

-jim

[Alacrity59]

Both sides on mine get even wear. And crumb . . . it took me a few minutes to think of how to say this and not be ex-communicated from the community.

[cxg231]

Scored this really nice Griswold #8 at a local flea market. Some pitting on the bottom, but the cooking surface is really nice. Pretty stoked to cook some bacon in it tomorrow morning! :thumbup:

http://farm9.staticflickr.com/8526/8481104598_b71df6d449_z.jpg (http://www.flickr.com/photos/cxg231/8481104598/)
Griswold #8 Cast Iron Skillet 1930-1939 (http://www.flickr.com/photos/cxg231/8481104598/) by cxg231 (http://www.flickr.com/people/cxg231/), on Flickr

http://farm9.staticflickr.com/8088/8480013469_18b738c176_z.jpg (http://www.flickr.com/photos/cxg231/8480013469/)
Griswold #8 Cast Iron Skillet 1930-1939 (http://www.flickr.com/photos/cxg231/8480013469/) by cxg231 (http://www.flickr.com/people/cxg231/), on Flickr

[gearchow]

Nice! Now that I've used a Griswold, I could never go back to a Lodge. They are that good.

-jim

[Talal]

nice find !!!

[cxg231]

Nice! Now that I've used a Griswold, I could never go back to a Lodge. They are that good.

-jim

That is exactly what I am afraid of!!!


nice find !!!

Thank you!

[Talal]

That is exactly what I am afraid of!!!



Thank you!

Jim makes a strong point, i wanted one, now i have 4 and am planning my next 10 .. :|

[prbutterfield]

312544
Just received my custom end grain cutting board this week and had to share it with the group. This was built by James as part of the B & B group buy. The color is gorgeous and the finish is smooth as glass. I almost hate to start using it...almost... :biggrin1:

[YetiDave]

Those boards really are beautiful, I wish I'd had the cash available for one

[gearchow]

My daughter came by the house yesterday and scored all this (from us):

Descoware pan ($7 my cost)

312585

312584

as well as a used but very clean Krups whirly coffee grinder ($3 my cost)

and a set of common, every day measuring spoons from her grandmother's estate (priceless)

-jim

[Reckoner]

We finally got over to the garden center and Lowe's to get our caprese garden going. The bride started some of the basil from seeds. Lots of flowers and toms starting to show.

http://farm9.staticflickr.com/8508/8504280400_366aa714df_z.jpg (http://www.flickr.com/photos/lamy2000/8504280400/)

[Nasty Canasta]

We finally got over to the garden center and Lowe's to get our caprese garden going. The bride started some of the basil from seeds. Lots of flowers and toms starting to show.
Must be nice to get that kind of start on the garden. We are still a month or two from beginning. Looks good and tasty.

[pb300]

Going through some pictures it looks like I have been quite busy building my kitchen collection since Christmas. Below are some goodies I've obtained. Also not pictured are copies of Secrets of a Jewish Baker, The Science of Good Cooking, and The Complete Cook's Country TV Show Cookbook. There is also a Bester 1200 and Suehiro Rika 5k on order.

Hario Skerton grinder with OE lower bearing, Hario V60, Bonavita kettle, digital thermometer
317059

Sous vide temp controller.
317060

Kitchenaid professional 600 as a b-day present to myself.
317058

And best for last, a Tanaka nakiri from my brother.
317057

[Alacrity59]

Nice stuff. Secrets of a Jewish baker is where I found the first pizza dough recipe I ever used. Pretty much exactly what I still do.

So how are you using your kit?

[pb300]

The coffee gear has allowed me to start drinking coffee black and cut sugar out of my diet. As a result I've dropped 10 pounds. The mixer will be used mostly for sourdough bread and pizza dough until I get the grinder attachment.

[Reckoner]

One of my resolutions this year is to buy a decent cookbook every month. I may have gone a little crazy in March, but I anticipate a great grilling season!
http://farm9.staticflickr.com/8373/8551817359_03944e5283_z.jpg (http://www.flickr.com/photos/lamy2000/8551817359/)

And here's the year-to-date shot.
http://farm9.staticflickr.com/8107/8552946882_a31d3972a0_z.jpg (http://www.flickr.com/photos/lamy2000/8552946882/)

March: Bruce Aidells' Complete Sausage Book, Schlesinger and Willoughby License to Grill and Thrill of the Grill, Ruhlman Charcuterie.
February: Ottolenghi Jerusalem
January: Keller French Laundry Cookbook and Ad Hoc at Home

[Alacrity59]

Bag of flour. 20KG or about 44 lbs for about $25. Doing the math enough to make 70 12" pies. I save at least $10 each by making it myself and I know the ingredients I'm using are great. So this bag represents $700 in savings.
318225

Today's effort, mushroom, red pepper, onion, extra cheese, chorizo on my side.
318227

[gearchow]

How do you store that much flour? Can you leave it in the bag or do you need to move it into some sort of long term storage?

-jim

[Alacrity59]

I do leave it in this bag. I'll move it into our chest freezer in a bit. Along with most of the grains, rice, flours, I use. Mostly I just use it from there. Years ago I kept a flour jar on the counter but that was too much bother.

Why the freezer? Mills are doing better than ever keeping bugs out but bugs still do get in. The freezer kills them. Sorry guys . . . this is the truth and we've not died yet.

[YetiDave]

Bag of flour. 20KG or about 44 lbs for about $12.50. Doing the math enough to make 70 12" pies. I save at least $10 each by making it myself and I know the ingredients I'm using are great. So this bag represents $700 in savings.
318225

Today's effort, mushroom, red pepper, onion, extra cheese, chorizo on my side.
318227

Flour in bulk's something I keep meaning to do

[toyman]

I have a 5 gallon food grade bucket with an airtight screw on lid for my flour. It holds about 35# of my 50# bag of Caputo pizza flour. I need another!

My Mess Hall Aquisition is actually the mess hall. I'm in the middle of renovating my kitchen. I bought new appliances last year, and did a little reconfiguration, refinishing my cabinets, new floor, and large island. I'm about 2 weeks in with about 3 weeks left. It sucks not being able to find anything, but at least I got all my appliances back in and running on Monday. Here's some pics:

During Demo:
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0140_zps5edc1872.jpg
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0141_zps438cad44.jpg

There used to be a return wall. I straightened it out to make room for a bigger island. You can see the new plaster work.
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0143_zps064659d9.jpg

Fast forward. I finished the floor install this past weekend and got the island cabinets upstairs (2-30" drawer bases with a 38" x 72" John Boos Cherry Butcherblock Top due in early April)
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0153_zps84f81dc4.jpg

Room for my wife and I to work
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0154_zpsa52a81d4.jpg

The floor. We initially were thinking Travertine, but found it to be a tougher install and more fragile. We found this porcelain 18x18 tile that mimic'd the travertine and is much more durable.
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0155_zps245c80f5.jpg

I have a beautiful American Standard Bridge Faucet at the granite fabricators. The granite is going to be Absolute Black. I also have a brushed nickel 3 light fixture for above the island that resembles an antique gaslight fixture.

[Nasty Canasta]

That kitchen is going to look nice when finished. Congrats and it is going to be a satisfied job well done when finished because you are doing it your self.

[Alacrity59]

The mess hall is looking good!

[Beerhunter]

Hey, we don't have an acquisitions thread yet! I'll start out.

You know you make too much pizza when you stop by the local bakery and buy a 50lb (!) bag of high gluten flour:
i too am a pizza fan and make multiple doughs at a time. So don't feel bad scotto. BTW what's ur favorite recipie? Mine is just a plane basic one. I just wonder how I could duplicate the many crusts i get out at home. Any hints?

[Alacrity59]

Hey, we don't have an acquisitions thread yet! I'll start out.

You know you make too much pizza when you stop by the local bakery and buy a 50lb (!) bag of high gluten flour:


i too am a pizza fan and make multiple doughs at a time. So don't feel bad scotto. BTW what's ur favorite recipie? Mine is just a plane basic one. I just wonder how I could duplicate the many crusts i get out at home. Any hints?

Nice you picked up on the very first post in the acquisition thread thread from back in August of 2009.

[Reckoner]

I got a No 8 CI skillet from the scrap heap at Goodwill. I was dropping off some items and saw it in the sorting room by the trash. "You really want that old thing?!" No charge.

It looks to me like a later-model unmarked Wagner, but that's just from a few minutes of Googling. No heat ring and no other markings. 8 at the top of the handle, N on underside of handle, size and made in USA at 6 o'clock on bottom.

http://farm9.staticflickr.com/8085/8563972126_27e3eaa19c_z.jpg (http://www.flickr.com/photos/lamy2000/8563972126/)


http://farm9.staticflickr.com/8523/8562871295_4b052a8441.jpg (http://www.flickr.com/photos/lamy2000/8562871295/)


http://farm9.staticflickr.com/8385/8563984342_a350e5767a_z.jpg (http://www.flickr.com/photos/lamy2000/8563984342/)

[gearchow]

I got a No 8 CI skillet from the scrap heap at Goodwill. I was dropping off some items and saw it in the sorting room by the trash. "You really want that old thing?!" No charge.

It looks to me like a later-model unmarked Wagner, but that's just from a few minutes of Googling. No heat ring and no other markings. 8 at the top of the handle, N on underside of handle, size and made in USA at 6 o'clock on bottom.

http://farm9.staticflickr.com/8085/8563972126_27e3eaa19c_z.jpg (http://www.flickr.com/photos/lamy2000/8563972126/)


http://farm9.staticflickr.com/8523/8562871295_4b052a8441.jpg (http://www.flickr.com/photos/lamy2000/8562871295/)


http://farm9.staticflickr.com/8385/8563984342_a350e5767a_z.jpg (http://www.flickr.com/photos/lamy2000/8563984342/)


Goodwill wouldn't have done that around here! Everything goes on the shelf with the price pegged to the current gold rate. Nice save!

-jim

[gearchow]

I have a 5 gallon food grade bucket with an airtight screw on lid for my flour. It holds about 35# of my 50# bag of Caputo pizza flour. I need another!

My Mess Hall Aquisition is actually the mess hall. I'm in the middle of renovating my kitchen. I bought new appliances last year, and did a little reconfiguration, refinishing my cabinets, new floor, and large island. I'm about 2 weeks in with about 3 weeks left. It sucks not being able to find anything, but at least I got all my appliances back in and running on Monday. Here's some pics:
...



Wow, what a large space you got to work with! That is going to be a real joy to use when you get it done.

-jim

[Reckoner]

The CI fairies are shining on me. Following yesterday's Goodwill score, my mother come over for St. Patty's dinner and brought this with her: No. 8 dutch oven, no maker's marks. Will do some digging to find out more; fill me in if you have clues. It came from a thrift store and is in great shape. I can imagine somebody's granny taking care of it.


http://farm9.staticflickr.com/8111/8567058642_3080d426d2_z.jpg (http://www.flickr.com/photos/lamy2000/8567058642/)


http://farm9.staticflickr.com/8366/8565962255_68d0bf68d0_z.jpg (http://www.flickr.com/photos/lamy2000/8565962255/)


http://farm9.staticflickr.com/8513/8565963369_1a23648665_z.jpg (http://www.flickr.com/photos/lamy2000/8565963369/)

[Sullybob]

The last cutting board I should ever need....


It's an 18x24 inch board from the Boardsmith.

For size reference that's a 240mm gyuto.
http://sphotos-a.xx.fbcdn.net/hphotos-prn1/31474_553965647968909_1932854912_n.jpg

[toyman]

The mess hall is looking good!


That kitchen is going to look nice when finished. Congrats and it is going to be a satisfied job well done when finished because you are doing it your self.


Wow, what a large space you got to work with! That is going to be a real joy to use when you get it done.

-jim


Thanks guys! I'll have a few more pics after tonites final coat of paint. Granite on Tuesday and the cherry Boos island top will ship out on 3/29 along with 3 cherry legs. Still have lots to do, but I should be able to do it with all the furniture back and the kitchen 100% functional.

All this talk of pizza is killing me. I've been addicted and working on my dough, sauce and pizza recipes for a few years now. I normally make pizza every Friday, and this will be the 4th consecutive Friday without it. I may be able to throw a load of dough together tomorrow for a Friday fix. One of my previous Mess Hall Aquisitions was an Electrolux DLX mainly for making dough. I can mix up over 11# at a time for pizza or bread and it doesn't break a sweat.

Here it is at work:
http://i133.photobucket.com/albums/q73/newrizzini/010-8.jpg
http://i133.photobucket.com/albums/q73/newrizzini/005-4-1.jpg
Here's the fruits of its labor:
http://i133.photobucket.com/albums/q73/newrizzini/010-7.jpg
http://i133.photobucket.com/albums/q73/newrizzini/002-8.jpg

Another previous aquisition (hope I'm not breaking any rules!)
Big Green Egg. What a great, versatile cooker. Fantastic ribs, pulled pork & beef, along with high temp grilled burgers, chicken, etc.
http://i133.photobucket.com/albums/q73/newrizzini/DSCN2076.jpg
http://i133.photobucket.com/albums/q73/newrizzini/DSCN2075.jpg
http://i133.photobucket.com/albums/q73/newrizzini/P5073728.jpg

And, I built this wood fired pizza oven a few years ago. I was out of commision most of last summer after surgery after tearing my bicep, but this year will be a different story
http://i133.photobucket.com/albums/q73/newrizzini/CopyofP7261196.jpg

Sorry, once I got started, I couldn't stop:blush:

[Deltaboy]

The CI fairies are shining on me. Following yesterday's Goodwill score, my mother come over for St. Patty's dinner and brought this with her: No. 8 dutch oven, no maker's marks. Will do some digging to find out more; fill me in if you have clues. It came from a thrift store and is in great shape. I can imagine somebody's granny taking care of it.
Got one just like it from my Great Grandma.

http://farm9.staticflickr.com/8111/8567058642_3080d426d2_z.jpg (http://www.flickr.com/photos/lamy2000/8567058642/)


http://farm9.staticflickr.com/8366/8565962255_68d0bf68d0_z.jpg (http://www.flickr.com/photos/lamy2000/8565962255/)


http://farm9.staticflickr.com/8513/8565963369_1a23648665_z.jpg (http://www.flickr.com/photos/lamy2000/8565963369/)
I got one just like it.

[Deltaboy]

I also got two more 1960's Ole Hickory Kitchen Knifes.

[Reckoner]

The Easter Bunny used our tax return to get these (5-qt oval, 7.25-qt round):
http://farm9.staticflickr.com/8405/8614128885_11ea7186a6_z.jpg (http://www.flickr.com/photos/lamy2000/8614128885/)


Big enough for a double batch of vegan butternut squash chili:
http://farm9.staticflickr.com/8107/8614128395_d4861a7a2f_z.jpg (http://www.flickr.com/photos/lamy2000/8614128395/)

[toyman]

Love the CI and Le Cruesets! The dutch ovens are so versatile.

Here's a few recent pics from the Mess Hall reno. Still have a good bit to do, but it's coming along.

New countertops and faucet:
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0174_zpse6501920.jpg

Boos cherry island top installed last nite:
http://i133.photobucket.com/albums/q73/newrizzini/IMG_0183_zpsb8776f13.jpg
http://i133.photobucket.com/albums/q73/newrizzini/44e8a1d2-8a2b-44e5-a9db-fe2f86b5758d_zps36f6b4f6.jpg

[gearchow]

Nice! Do the overhead can lights put enough light onto the counters for working on? I can't decide if I want to do over head lights and under cabinet lights.

-jim

[YetiDave]

Gear - do both! Under cabinet lights look great at night

[Jim]

Nice! Do the overhead can lights put enough light onto the counters for working on? I can't decide if I want to do over head lights and under cabinet lights.

-jim
No such thing as too much light, as long as they can be switched independently.

The Kitchen looks great! I really like the new take on the traditional sink.