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)
Sir Brownalot - Guardian - Knights of the Maillard Table
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.
Last edited by Jim; 06-30-2012 at 06:23 AM.
That's an amazing transformation Jim. Did you have it plated or did you paint it?
Chief Weasel and Director of the B&B Stjynnkii Membörd Dummpsjterd.
Baby Brain Smooth.
Life is too short to share that bacon with anyone.
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.
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
Jason - 3017er
Awesome referb job Jim.
I'm not sure the kitchen is the right place for Chris' customization.
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-
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.
Sounds great, I will look that up. They do stink when you first heat them up the first time.
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.
"Life's too short for good handwriting." -Dad.
Very sweet Jim! What's the first cook?
Barbecue is like a coquettish young woman, favoring only those suitors who ply her with considerable time and attention.
- Bob Garner
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.
Thanks for the advice guys. I'm currently watching a couple of Hobarts to get an idea of what they are going for.