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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Cross posted from the spice chat in the Stews and Gumbo thread. We had one of these when I was growing up. It's a manual-crank, burr coffee grinder. My dad used it to grind pepper at the table. About 15 years ago, I picked up this Zassenhaus grinder to use solely for black pepper grinding because, despite having traditional pepper grinders, nothing does it quite like this coffee grinder. The grind is like a combination of course and fine, and that slight inconsistency just hits differently.
  2. I have a couple of traditional-looking pepper grinders, but none of them do it like the Zassenhaus manual coffee mill. The grind (even though adjustable) is like a combination of course and fine, and that slight inconsistency just hits differently.
  3. That was my mom's Luby's go-to entree. I'll eat a lot of things, but I just can't do it.
  4. I've always followed the advice of don't spend too much on a bread knife. These Dexter Russel knives are absolute workhorses. https://www.amazon.com/Dexter-Russell-Basics-P94804B-Scalloped-Polypropylene/dp/B004NG9HOW/ref=asc_df_B004NG9HOW?mcid=ec0c4adc6a9f36008ff9a338c3975bdd&hvocijid=2604827628864185596-B004NG9HOW-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=2604827628864185596&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027088&hvtargid=pla-2281435177178&psc=1 Or if you need a wooden handle, Victorinox. I doubt it's $45 better at cutting bread than the D/R, but it's a nice looking knife. https://www.amazon.com/Victorinox-4-Inch-Bread-Rosewood-Handle/dp/B0019WXBIQ/ref=sr_1_11?crid=2HXZOKZI2J4XM&dib=eyJ2IjoiMSJ9.IBbMVZcQ0yksSefZlHk7oTE2Euh0vaGApMGHp71OKAOSpHjl9FydXDf38blNwIFEXruL03nST2nBZvRZMX9ax2dKnvaag0qT_QL6qa-DCnpohkqkUJe1jeBB0IyWW3iQLSapkzYNmDRbE1Lm2okJx1FPDw2W58jiX7aQHeQ1BjEMru0FT9dc-OvwMZyM8uXc0093ikX-2xwikAOHLaIL2Kj4u5TUOP0SvjDV-0kBe_MnIT-NPvfRs63328-HNAnXwokjTzVO6t3xEHMu_cux5LoWcvJK5wo5zryOhrdE6I8JL2lqeY8jrOoFOIJE1lRNT1jgGL1G1ccUyADYTtY_OMntrprWehzI6dJd1uuQj7nV2ChW4Gr-89XT6e7bblQrWOOS6UPDtsMBSPhgjjybie_hgfGr0lil_W03Kyt4-pIdATCPySFfjP4--IWvuWig.zBQV1wrPFOgblUq2O0K1dKgZhMC1ch-ra_J6igEXnwE&dib_tag=se&keywords=victorinox%2Bbread%2Bknife&qid=1737726695&sprefix=victorinox%2Bbread%2Bknife%2Caps%2C150&sr=8-11&th=1
  5. I've got a Pullman loaf pan from them. It's solid.
  6. It's all designed to keep people looking the other way while Trump and his ilk pilfer the coffers of the US government. That's the real hidden, monetary cost.
  7. Y'all. He's just skipping to the lou
  8. User name seems like the appropriate response.
  9. I mean, it's a few minutes of manual labor to correct something his wife fucked up. Glad I did it. The pan I bought for $40 six years ago now costs $86. So it was kind of worth it for me. They don't come with the instructions of not to blast them with direct heat on electric and induction. So it's a pretty common problem that's usually easy to resolve in short order (less time than reseasoning a pan). They're great pans for pretty much anything non-acidic and good replacements for nonstick pans that are far easier to toss around than cast iron. The M/B and De Buyer pans of the current design with the slightly upward-bowed bases may be fine for her abusive desires. Edit. Reach out to Merten. They may replace it for warping. Worth a shot. Read a review on Amazon that said the same. Hadn't heard of this brand before in the C/S game, but seems like they'll hook you up.
  10. They could've just bought a Bassman.
  11. I rescued, for posterity's sake, an at least 15 year old, Sam's club sized container of Italian Seasoning from my mother's spice cabinet when we cleaned out her house. I need to throw it away. I may do so tonight. [CSB]My dad loved black pepper. My mom didn't make anything spicy. So he was constantly tapping that McCormick's Black Pepper tin over his food or using this hand-crank burr coffee grinder with pepper corns in it and shaking them out of the little drawer. My mom did use a crap-ton of Morton's Nature Seasons on everything (that stuff is, in fact, the bomb). And while it's good, everything tastes sort of the same. I appreciate the fact that she taught me to cook and to love to cook. But I've leveled up in many ways, including in the spice department. My current problem is that my spice cabinet is over-stuffed, and I need to buy better quality spices too. I did buy a hand-crank burr coffee grinder which I use for fresh ground pepper. So there's that.[/CSB]
  12. Let her keep the warped pan. You buy another one. Or buy her a lodge C/S pan and fix the good one. By the way, what brand and size did she warp? P.S. De Buyer has their 11" c/s pan on sale for $80, which is a few bucks cheaper than the nominally 12" M/B. Of course, with De Buyer mineral B, you have to deal with that coated handle (the Pro has a stainless handle, but is much more expensive). Not a big deal except for when you want to season it in the oven. I just wrapped my pan's handle loosely in foil, and it was fine through a couple of cycles. But it's still dumb. Both of my De Buyers are omelette pans (9.5 and 11"). My M/B are 11 7/8" and 10.5". I had an 8" M/B I wanted to use for an omelette pan, but 8" pans are near useless in my experience.
  13. Don't skip the 2x4. Makes it easier to direct the energy from the mallet to the problem area. There are some YouTube videos that are helpful. You, sir, need a better hiding place for your cookware.
  14. Same with me for the knives. Old Henckels are the house knives. Mine are either in a cork holder in a separate drawer or in a roll. Nobody else touches the carbon steel pans either.
  15. You have to bring them up slow on flat top electric and induction. If you bring them up slowly, they won't warp. So what you need to do is get you a 2x4 and a hammer/mallet. Toss the pan in the oven at about 250 and let it get nice and hot. Get your gloves or oven mitt on and take the pan outside. Put it on a flat surface (like a wooden picnic table (or even the ground) upside-down. put that 2x4 across the bottom lengthwise (short side down) and move it across the bottom of the pan while you whack it with the hammer/mallet. You should be able to see from how the 2x4 makes contact with the pan whether it is still warped outward. I did this with my 11 7/8" Matfer-Bourgeat and got it back to flat without too much trouble. So as for what is less likely to warp? Well, as long as you bring it up to temp slowly, it shouldn't warp. But as far as thick pans, I think Matfer Bourgeat is 2.5 mm thick. De Buyer's larger pans are 3 mm thick, but their smaller ones are 2.5 mm. Those are the two brands I have (four in all; two of each). The only one I ever had an issue with was the larger M/B because I blasted it with heat right out of the gate with my induction cooktop. I think both M/B and De Buyer now have a slight upward bow on the base of their pans to help avoid warping. But if you bring them up slow, they'll be fine no matter the thickness or design.
  16. I just switched to the ad-tier to see if it is super annoying or just an excuse to look at my phone or take a piss, etc.
  17. Elmo ist nicht unser Standard
  18. Yeah, at least put Association at the end so we can call them FOOPA.
  19. Why do people here who aren't like-minded with Elmo still have twitter accounts?
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