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Cross posting this because I want to see if anyone else gets irrationally angry that All-Clad makes a D5 pan with teflon. I mean the guy made a great deal since it's still good but for fucks sake, D5 should be a drat heirloom that you give your kids, teflon should be replaced every few years. King of Bees posted:Found this nice All Clad D5 10" pan today at a St. Vincent de Paul's thrift store for a tenner. It was just a bit stained on the exterior but it all came off. Interior was perfect. It goes with my collection of thrift store cookware that looks like I only shop at Williams Sonoma. Edit: oh cool my snobbery is a snype. Hi all, I'm a snobby dick.
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May 7, 2019 19:31
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Once the teflon starts flaking off, the pan will still be useful for home defense. You could beat three, maybe four robbers to death with each swing of that thing.
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May 7, 2019 19:36
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Or scrub the poo poo out of it with steel wool then season it!
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May 7, 2019 20:20
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So.....uh.....got a little problem. Just moved into a new home build. Turned the oven on after removing all the stuff inside.....and apparently, I missed something. There's melted plastic over the racks and some pooled at the bottom/along the door. How do I get rid of it and not kill my family?
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May 8, 2019 03:24
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Croatoan posted:Cross posting this because I want to see if anyone else gets irrationally angry that All-Clad makes a D5 pan with teflon. I mean the guy made a great deal since it's still good but for fucks sake, D5 should be a drat heirloom that you give your kids, teflon should be replaced every few years. I found one of these at a TJ Maxx Homegoods store for $30 and it's my favorite nonstick pan I've ever owned. My Googling told me that it's normally sold in a set with a 12" pan for around $100, which is way more than it's worth. I was really happy to get it for the price I did but I absolutely wouldn't pay more than maybe $40 for a pan that I know I'm going to have to replace in a couple years. So like, moral of the story, keep your eyes peeled for one of these next time you're in a discount home goods store but absolutely do not pay full retail price for one.
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May 8, 2019 05:54
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Omne posted:So.....uh.....got a little problem. I'd guess a lot of scraping it out and do an oven cleaning cycle and go outside while it does it's thing? Gonna stink like poo poo though.
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May 8, 2019 13:37
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Omne posted:So.....uh.....got a little problem. i am moving into a brand new rental in a few days (assuming the landlord doesn't keep moving the move in date. We have to be out of our current winter rental place so rich people can rent it by the week by May 15th). This is a nice reminder to make sure all of the appliances are ready for use before I use them. I'm sorry for what happened, but thank you kindly for being a cautionary tale.
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May 8, 2019 15:06
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Omne posted:So.....uh.....got a little problem. If you can't get under an edge of the plastic and peel it off, maybe put the oven on the lowest temp and see if warming it up a bit allows you to get it off. Keep trying to higher temps until it's soft enough to remove but not so hot as to catch fire and kill you with noxious fumes.
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May 8, 2019 15:23
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Omne posted:How do I get rid of it and not kill my family? Just clean your oven and avoid confrontational situations that bring on your killing trouble
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May 8, 2019 17:45
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Wroughtirony posted:Do you bloom peppercorn more when it's "fresh"? i.e. we just got a bunch of fresh peppercorn (which look dried) from an Indian friend. I致e only ever done it with the whole black peppercorns. I feel like it takes on this weird bitter taste when cooked in fat in the ground state.
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May 9, 2019 09:00
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Claire Saffitz: "I think the reason I keep getting sick all the time is because sixty percent of my diet is white sugar" ...ya think? Don't get me wrong, Claire is great, but drat
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May 10, 2019 00:31
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Coasterphreak posted:Claire Saffitz: "I think the reason I keep getting sick all the time is because sixty percent of my diet is white sugar" Leave Claire alone!!!
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May 10, 2019 02:21
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Is BA union?
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May 10, 2019 02:28
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Is fontina cheese just a more melty version of Parmesan? I have trouble telling the difference in taste between it and Parmesan. It probably doesn't help that its from Wisconsin instead of being the real deal.
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May 20, 2019 20:42
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My beloved induction cooktop is broken because the electrician who wired it when we remodeled the kitchen hosed up and it eventually got burned out.  Having to order out until it is fixed.. Boooo.
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May 21, 2019 02:58
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got The Food Lab for my birthday yesterday. a good cookbook.
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May 21, 2019 09:34
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Anyone have a toaster oven they'd like to recommend? Mine is dying. I'm looking at <$100, I'm not trying to buy a fancy pants Breville with Element IQ (Although I'd loving love one).
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May 22, 2019 18:37
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Coasterphreak posted:got The Food Lab for my birthday yesterday. i keep my copy by my bedside
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May 23, 2019 02:37
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Croatoan posted:Anyone have a toaster oven they'd like to recommend? Mine is dying. I'm looking at <$100, I'm not trying to buy a fancy pants Breville with Element IQ (Although I'd loving love one). Cuisinart makes a nice model around that price point.
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May 23, 2019 02:41
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Anyone have the Panasonic Infrareds?
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May 23, 2019 02:47
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Submarine Sandpaper posted:Anyone have the Panasonic Infrareds? I have their inversion tech microwave
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May 23, 2019 02:58
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Croatoan posted:Anyone have a toaster oven they'd like to recommend? Mine is dying. I'm looking at <$100, I'm not trying to buy a fancy pants Breville with Element IQ (Although I'd loving love one). My brother has a Panasonic infrared and it's great https://www.amazon.com/Panasonic-NB-G110P-FlashXpress-Infrared-Removable/dp/B008C9UFDI only issues are the UI is really, really weird and it's a mite small (not cripplingly so, but noticeable).
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May 23, 2019 13:16
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I apologize, I completely forgot there is a product recommendation thread. Thanks, friends!
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May 23, 2019 15:18
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Interesting article on enchiladas https://www.historytoday.com/archive/historians-cookbook/enchiladas-culinary-monument-colonialism
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May 29, 2019 01:26
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A good article, thanks. Enchiladas are simply a naturally evolved fusion food. I worry about that author when he discovers the "tamales" of Mississippi.
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May 29, 2019 04:21
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Enchiladas are delicious
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May 29, 2019 05:24
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Mr. Wiggles posted:A good article, thanks. Enchiladas are simply a naturally evolved fusion food. The Tamales of Mississippi by Nicholas Sparks
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May 29, 2019 13:38
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Mr. Wiggles posted:A good article, thanks. Enchiladas are simply a naturally evolved fusion food. I didn't see that in that article? Regardless, there are a bunch of immigrants here in the south so our tamales are usually pretty legit. Especially when you get them at gas stations from the "Tamale lady" who is usually an older abuela. At least that's been my experience in Georgia. I know Wiggles is already well versed in Mexican cuisine but for the rest of you, if you're interested in exploring Mexican cuisine from the perspective of an immigrant learning to play with American ingredients in her cuisine, check out Pati Jinich! She's great! She has a show on PBS and some really good books. I especially love when she travels throughout a region of Mexico and her show does a really great job of destigmatizing Mexico and changes the typical American's perspective of "They're just drug smuggling women killing savages!" who are sadly currently in charge of American politics. Croatoan fucked around with this message at 13:50 on May 29, 2019 |
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May 29, 2019 13:47
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Croatoan posted:I didn't see that in that article? Regardless, there are a bunch of immigrants here in the south so our tamales are usually pretty legit. Especially when you get them at gas stations from the "Tamale lady" who is usually an older abuela. At least that's been my experience in Georgia. Here's an article about Mississippi Delta tamales specifically. In New Orleans, there are a bunch of tamale places around - and several people who sell them out of a cart or similar - but I assumed those had just crept in from Texas. https://www.ft.com/content/2ca8641a-8c59-11de-b14f-00144feabdc0
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May 29, 2019 16:05
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Yeah, they're not bad, they're just a further evolution of what a "tamale" is. But my point was that the article gets into national pride and pointing out strong opinions - Mississippi tamales are ALWAYS a point of contention. Also, unrelated, but didn't one of us work at Passionfish in Monterey? I'm heading there next week and I want to know what's going to be the best thing to get.
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May 29, 2019 16:46
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Cancun/Yucatan Mexico vacation food summary: I actually kind of like the Mexican baloney, they always had some on the breakfast buffet at the hotel The butter is weird. So is the coffee cream Eggs, beans and chilaquiles is the best breakfast Eating at Mayan restaurants provides a lot of insight into how Mexican food developed. Food was sometimes served un/underseasoned Goats milk caramel candy is awesome
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May 30, 2019 15:01
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therattle posted:Interesting article on enchiladas That article makes it sound like traditional enchiladas are a thing of the past, where you mix powdered chili with the dough, they are not. The pepper in the dough is the only thing not making it a loving regular taco, it is in the name... en-chi-la-da... translates roughly to '... made spicy', or '... with added hot pepper' Probably should use 'tex-mex enchiladas' in the article, real enchiladas are not a 'simpler' version of the dish, its a completely different thing. ogarza fucked around with this message at 15:54 on May 30, 2019 |
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May 30, 2019 15:50
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Squashy Nipples posted:Cancun/Yucatan Mexico vacation food summary: I feel like (based on a week in Merida and conversations with my sister and brother-in-law who lived there for a couple years) seasoning in the Yucatan is very much a "here's a shitload of condiments/sauces, do what you need to do." Good food though and different from most people in the States expect from "Mexican food"
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May 30, 2019 15:59
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Squashy Nipples posted:Cancun/Yucatan Mexico vacation food summary: How'd you like the coffee? I always have great coffee down there. I get down to somewhere on the Yucatan just about every winter and I've loved the food. Couple times staying at more touristy places they will put out a big euro spread too so you can get all kinds of sandwich meats and cheeses alongside the local stuff.
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May 30, 2019 16:39
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In Canada and eating Fifth Town truffalina truffles cheese. Jesus Mary and Joseph. Anyone here had it?
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May 31, 2019 01:00
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Since the charcuterie thread is archived I figured I would throw this here. Anyone have any flavor combinations on bacon they have enjoyed? I知 searching for ideas.  These are peppered bourbon barrel aged maple syrup streaky bacon and Carolina reaper and turmeric back bacon.
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Jun 3, 2019 18:38
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Send me some and I値l get back to you
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Jun 3, 2019 22:42
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Actually I知 gonna need all of it for... scientific purposes
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Jun 3, 2019 22:42
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Errant Gin Monks posted:Since the charcuterie thread is archived I figured I would throw this here. i bet a honey dijon or a chili+ginger+five-spice would be good.
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Jun 3, 2019 23:04
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Errant Gin Monks posted:Since the charcuterie thread is archived I figured I would throw this here. Jamaican jerk, my dude (I have never tried this, but I致e been curious about it for awhile.)
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Jun 3, 2019 23:32
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