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06-21-2014, 08:46 AM | #76 |
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For blood oranges or key limes, just follow the recipe with adjusting the time.
Also, important to use DIAMOND kosher salt. |
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06-21-2014, 09:24 AM | #77 |
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06-21-2014, 09:25 AM | #78 |
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again - Lemons + Poultry equals a winning duo. Lemon is a beautiful accent.
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06-21-2014, 09:27 AM | #79 |
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My press is 'Old Mountain' just like the pictured.
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06-21-2014, 09:51 AM | #80 | |
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-- Please discuss your kitchen hardware/tools/cooking utensils etc...
That's not a pig. Quote:
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06-21-2014, 10:05 AM | #81 |
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I dont have any really fine cookware or knives but I get by.
I bought a cheap set of Wolfgang Puck SS pots and pans 6 years ago from Sams club. My 12" and 6" cast iron lodge see lots use. Specialy for a quil sausage link and fried egg before work. Also have a Lodge CI Dutch Oven I got for camping but it pulls double duty. Wife has a Ginormous hand pounded steel wok she brought from the Philippines with her thing is awesome. But she bought smaller aluminum wok from a local Filipino Market here and she used that one and rarely the big ass wok. Maybe for another thread but whats you guys go to Fish Sauce. |
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06-21-2014, 10:08 AM | #82 | |
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Quote:
Can't tell between her Wok and her 'thing,' which is ginormous, which is hand pounded, and which is awesome.
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06-21-2014, 10:32 AM | #83 | |
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Quote:
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06-21-2014, 10:39 AM | #84 |
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Boards.
I have four that all see fairly regular use. Two are plastic, one smaller and one a bit bigger. One has little rubber feet to keep it stable. These are used for meat and are dishwasher safe. When they warp, I'll buy new ones. I have one bamboo board that's about 9x12, used for smaller prep - garlic, fresh herbs, etc. The other is 18" round, 3" thick, end cut maple. And it's gorgeous. |
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06-21-2014, 10:39 AM | #85 |
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06-21-2014, 10:41 AM | #86 |
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I have a few spatulas, but mostly I work with tongs. If you don't have a pair of cheap spring tongs like these, you're missing one of the most important tools in the kitchen. There's a reason line cooks call these "hands."
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06-21-2014, 10:43 AM | #87 |
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I need to buy one... I don't do bacon a lot, but when I do I do it a pan so I can use the dripping for eggs. Or I pour it into a mason jar and save the drippings.
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06-21-2014, 10:49 AM | #88 | |
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If you don't have time to grill or it's raining or whatever the case; you can 'at least' get a nice sear - It has just enough weight to EVEN work well on a thicker cut of beef. Of course you know me - I'd rather saute a nice chicken breast until just a little crispy - add my squeezed lemon as it rests. Also a little bit of parm. & crushed red pepper. So simple and one of my favs! |
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06-21-2014, 10:50 AM | #89 | |
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And as for searing beef, dutch oven, and pressure applied by the same tongs I turn the cut with. No offense SR, but a bacon press violates Alton Brown's prime directive, eliminate uni-taskers [except for the fire extinguisher].
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06-21-2014, 10:50 AM | #90 | |
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Lot's of cheap tongs out there, and honestly it pisses me right off. |
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