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SubG posted:end up with a way the gently caress more versatile set of cutlery, without a bunch of useless blades I'll never loving use, and still have around US$150 left to spend on mescal and strippers. subg I don't know if I've ever said this, but I'd very much like to party with you one day and go hard
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Jun 1, 2013 00:30
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GrAviTy84 posted:I friggin love my benchcrafted mag blok. http://benchcrafted.com/Magblok.html I ordered one based on your recommendation and love it.
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Jun 1, 2013 23:31
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Chemmy posted:I ordered one based on your recommendation and love it.
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Jun 1, 2013 23:55
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Someone recommend me a good rice cooker. Are they all created more or less equal?
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Jun 5, 2013 15:04
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various cheeses posted:Someone recommend me a good rice cooker. Are they all created more or less equal? Otherwise there is some difference in functionality between a cheap rice cooker (which is basically just like putting a pot on the stove and turning it on) and the fancier ones (which are smart enough to know when to stop cooking the rice and keep it warm, which isn't essential but is really useful if you eat rice with most meals).
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Jun 5, 2013 15:19
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mystes posted:there is some difference in functionality between a cheap rice cooker (which is basically just like putting a pot on the stove and turning it on) and the fancier ones (which are smart enough to know when to stop cooking the rice and keep it warm, which isn't essential but is really useful if you eat rice with most meals). I've only ever had 'cheap' rice cookers (~$15-20 range depending on size) and they've all known when to stop cooking the rice and switch to 'warm' mode.
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Jun 5, 2013 17:02
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various cheeses posted:Someone recommend me a good rice cooker. Are they all created more or less equal? I'll give you two of my rice cooker Amazon reviews: Expensive: http://www.amazon.com/review/R1MRD4C963MANM/ref=cm_cr_rdp_perm Cheaper: http://www.amazon.com/review/R1NZG4AFSQGRG4/ref=cm_cr_rdp_perm While you're there, a really good rice cooker book, which explains how to navigate the fuzzy logic versus the regular on-off rice cookers, and how to cook any grain using your cooker: http://www.amazon.com/The-Ultimate-Rice-Cooker-Cookbook/dp/1558326677/ref=cm_cr-mr-title
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Jun 5, 2013 23:00
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Not sure if this has been covered in another thread, but can anyone recommend a guide/equipment for sharpening cooking and filleting knives ?
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Jun 6, 2013 08:30
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pnau posted:Not sure if this has been covered in another thread, but can anyone recommend a guide/equipment for sharpening cooking and filleting knives ? How much do you want to spend? Cheapest: (~$10) Pros: Very Cheap, does a convex grind Cons: does a convex grind - Buy a cheap FLAT mousepad - Apply high grit wet sanding sandpaper - Watch a few videos on sharpening - More info Cheap: (~$30) Pros: Cheap Cons: Usually small stone so it's harder to do larger knives properly - Get two cheap waterstones (one 200-400 one 600+ grit) (Norton makes decent ones) - Watch a few videos on sharpening - Explanation: Eventually, if you're doing it right, water stones will bow in the middle, the reason I told you to buy two stones instead of one two sider is that you can use one stone to level the other, like magic. Also Cheap: (~$30) Pros: Cheap Cons: Usually small stone so it's harder to do larger knives properly - Get two grits of cheap oilstones (one 200-400 one 1000+ grit), it can be the same stone with two sides. (Look for Norton) - Watch a few videos on sharpening - Explanation: Whenever they use water in the video you use Honing oil at a much reduced amount. Mid-Range (~$70) (HC < 60 knives only, so no VG-10+ stainless, no carbon steel knives) Pros: HUUUUGE stones so it's easy to get even results, DuoSharps last pretty much forever, DuoSharps don't bow like waterstones Cons: DON'T DO THIS ON HARD KNIVES, if you apply too much pressure you will eat a shitload of metal off your knife - Get a DMT DuoSharp Fine/Extra-Fine (link) - Watch a few videos on sharpening - Watch a video on how to sharpen specifically with it with it on youtube - Bonus: if you ever need to reshape a knife just buy the coarse/extra coarse DuoSharp, it gobbles metal like a champ - Bonus2: If you want to get an ever finer edge on poo poo (you don't really need to go beyond DMT extra fine) and you get a waterstone, DMTs can be used to level other waterstones perfectly every time - Explanation: The reason you don't want to do it on really hard knives is that the knives have a tendency to gobble the diamond from the DMT plate and they embed on the edge, I mean I guess diamond coated edge on a knife could be a good thing (it isn't). Higher end (~120) Pros: Decent sized stones, fairly long lasting Cons: Expensive, don't drop these - Buy two Shapton Glass stones (220 or 320 and 1000 will give you a ridiculously sharp knife) - Buy a stone holder (generic works, the Shapton one is neat and heavy but unnecessary) - Watch a few videos on sharpening This is a hobby and you wan to sharpen for everyone you know: (~$250) Pros: EASY AS gently caress Cons: You don't actually get to practice sharpening, this is easy mode - Get an Edge Pro Set with either Shaptons or Choseras (you can also get a fake edge pro on ebay) - Read the manual. - Find videos online on how to use it. This is your hobby and you sharpen for everyone you know, super sperglord edition: (~$500+) Pros: You can be the spergiest of sharpeners Cons: You have to know how to sharpen before you use this - Get a couple low grits of good quality stones (see above) - Get a high quality high grit japanese water stone - Sharpen that fucker - Bonus: If you look at your knife wrong IT WILL CUT YOU. edit: It's me, I'm the sperglord sharpener. edit oilstone edition: Upped the grit requirements for oilstones deimos fucked around with this message at 16:30 on Jun 7, 2013 |
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Jun 6, 2013 16:50
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These Norton waterstones are also pretty decent: http://www.amazon.com/Norton-Waterstone-Starter-Kit-flattening/dp/B000XK0FMU You don't really need to get the whole kit, the 4000/8000 by itself works pretty well. The Lansky rod system is a very cheap alternative that also works just fine: http://www.amazon.com/Lansky-Gourmet-Crock-Stick-Sharpener/dp/B001KN3OLI/ref=sr_1_1?ie=UTF8&qid=1370536255&sr=8-1&keywords=lansky+gourmet
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Jun 6, 2013 17:31
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deimos posted:
eg: http://www.ebay.com.au/itm/Hot-Knif...=item3cd21082c5 Both the basic one and their upgraded one. The stones they supply aren't too good, but many good stones available too, from China at a higher price than the whole kit. Eg the good stones go for more than the faker edge pro kit: http://www.ebay.com.au/itm/Sharpeni...=item2a283f2334 Or can order from a proper US sharpening stone supplier bare stones cut to about the edge pro width/length, eg from congress tools in the US (but have to make your own backing plate for them to suit the edge pro, faker edge pro) Plus edge pro makers made an updated version with a huge single suction cup mount, they are available in faker form on ebay from china too if you search.
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Jun 6, 2013 18:04
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Why not use a belt sander for sharpening, like a Real Man who uses Real Tools
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Jun 6, 2013 18:07
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Man (some) uses right tool for the job?
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Jun 6, 2013 18:09
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3000 grit http://www.texasknife.com/vcom/product_info.php?products_id=3280 6000 grit http://www.grizzly.com/products/2-x-72-Sanding-Belt-S6000/G4876 You could sharpen the poo poo out of a knife with those. Look at those nice belts. So #sharp #wow
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Jun 6, 2013 18:19
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toby posted:3000 grit http://www.texasknife.com/vcom/product_info.php?products_id=3280 On belts, sandpaper's typically for initial grind on a knife, for touch ups they have two issues: too much heat and too much metal taken off. You can use sandpaper, using what's called the mousepad method, personally not my favorite (I prefer a V grind to a convex grind) but it's another method, forgot to mention it.
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Jun 6, 2013 20:36
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deimos posted:How much do you want to spend? Awesome will check out those videos. Don't mind getting something mid to high end if its going to last a while as I am slowy building up my kitchen arsenal.
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Jun 6, 2013 20:46
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deimos posted:Cheap: (~$30) They sell lapping/flattening stones to dress the surface of waterstones. I've never really had a good experience with them. You're really better off using sandpaper on a true surface (like a glass plate or known-true workbench surface, same as if you're lapping the sole of a bench plane), or something like a paving stone or tile with a coarse but true surface. I'll also point out that you didn't mention oilstones, which tend to be cheaper than waterstones and don't wear a fraction as fast. I do most of my profiling work on Norton Crystolon stones; you can get a duplex Norton stone (which is just two thinner stones with different grits bonded together) for arouns US$20. If I was really wanting to sharpen on a budget I'd just use a duplex Norton stone and then strop on a belt or rifle sling.
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Jun 6, 2013 22:34
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SubG posted:I'll also point out that you didn't mention oilstones, which tend to be cheaper than waterstones and don't wear a fraction as fast. I do most of my profiling work on Norton Crystolon stones; you can get a duplex Norton stone (which is just two thinner stones with different grits bonded together) for arouns US$20. If I was really wanting to sharpen on a budget I'd just use a duplex Norton stone and then strop on a belt or rifle sling. Personal preference strikes again, I don't like oilstones as much, even though they last longer. I much prefer the mechanism of waterstones in which the particulate breaks down to smaller particles and the swarf/mud is the actual sharpening mechanism. Oilstones are good starter too. Regarding truing, you're right. I use my DMTs for truing most of the time, before that I used an oilstone. deimos fucked around with this message at 23:39 on Jun 6, 2013 |
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Jun 6, 2013 23:37
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I've lucked out hard and things are going pretty alright for me lately and I kinda wanna invest in a goofy middle class semi-useless appliance after 10 years of being practical.  Is there a good drink cooler/general beverage cooler that isn't just a punky little ugly mini fridge that's worth a drat? I'd use my fridge as is but I like to keep a variety of stuff for company and mixing drinks, and my fridge is full of food and food accessories.
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Jun 16, 2013 05:48
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Economy Clown Car posted:I've lucked out hard and things are going pretty alright for me lately and I kinda wanna invest in a goofy middle class semi-useless appliance after 10 years of being practical. I'm not sure what you're looking for, but I have a $100 magic chef mini fridge that I've converted to a beer fermenter / drink storage unit. I recently moved it into my office, and it's so great. it's lazy of me, but nice to be able to just walk across the room and grab a drink. it's black and not very conspicuous, for $100 I couldn't ask for more.
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Jun 16, 2013 07:34
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mindphlux posted:I'm not sure what you're looking for, but I have a $100 magic chef mini fridge that I've converted to a beer fermenter / drink storage unit. I recently moved it into my office, and it's so great. it's lazy of me, but nice to be able to just walk across the room and grab a drink. it's black and not very conspicuous, for $100 I couldn't ask for more. Just looked up the magic chef line of mini fridges and that actually might fit the bill quite nicely, how much capacity/how many bottles or cans do you think it could hold? I mainly just want something to hold spare misc bottles of tonic water, seltzers, juices, garnishes, beers and liquors I think should be chilled. Part of me wanted to go full retard and get one with the see through door but that's not a requirement. Economy Clown Car fucked around with this message at 07:45 on Jun 16, 2013 |
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Jun 16, 2013 07:42
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Economy Clown Car posted:Just looked up the magic chef line of mini fridges and that actually might fit the bill quite nicely, how much capacity/how many bottles or cans do you think it could hold? I mainly just want something to hold spare misc bottles of tonic water, seltzers, juices, garnishes, beers and liquors I think should be chilled. Part of me wanted to go full retard and get one with the see through door but that's not a requirement. I don't know - I think I have around a 4.4 cuft model - http://media.webcollage.net/rwvfp/w....jpg.web.v1.jpg mine holds a 5 gallon bucket of beer while fermenting. I removed the plastic side door compartments and replaced with some plastic siding, and removed the freezer door and carefully bent the metal freezer compartment downwards, so like the cooling element is in the back of the fridge. I usually just stack stuff wherever it'll fit when I'm not fermenting - so like right now I have a 18 pack of beer in there, a case of wine, a couple liter bottles of sparkling water, some grits (for some unknown reason), and some goldschlager. so it holds a lot - I wouldn't wanna put all that poo poo in my main fridge, but it's nice to have it cold.
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Jun 16, 2013 07:59
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mindphlux posted:I don't know - I think I have around a 4.4 cuft model - That is literally perfect for what I want to use it for. Even as is with no other changes other than taking the shelves out. Much thanks! Also grits are delicious and breakfast grits with a beer is fantastic, that's why they are in there. 
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Jun 16, 2013 08:06
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I'm looking for a wine fridge and everywhere I look all the reviews says they last about a year or two. This would be for reds so it doesn't have to be beefy, any suggestions?
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Jun 16, 2013 19:29
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I wonder, would a regular mini fridge do if you just set the temperature higher?
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Jun 16, 2013 19:38
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Steve Yun posted:I wonder, would a regular mini fridge do if you just set the temperature higher? It would be on the cold end of acceptable - if you really want to keep it at cellar temps, you'll need to either buy a dedicated wine fridge, or buy a mini fridge and replace the thermostat.
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Jun 16, 2013 21:52
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I want to buy something to help me dice veggies quickly. I like to cook, but I am fairly slow and long prep times keep me from cooking quite as often as I'd like to. I'm used to manual presses like this one: http://www.amazon.com/Weston-83-2014-W-Multi-Chopper/dp/B003ZFWC7G/ref=sr_1_15?ie=UTF8&qid=1371477799&sr=8-15&keywords=dicer I'd prefer something manual with an overhead press, though this model seems to be getting lovely reviews. I used a bigger, metal one with a similar design that I really loved, I'm not sure where I could get one of those though. I am also open to these: http://www.amazon.com/Progressive-I...&keywords=dicer The hinge kind of worries me, but I figure I am just being anxious about something I'm unfamiliar with. Finally, I am curious about electric Food Choppers/Processors... do these actually cut into relatively even chunks? I think I'd prefer a manual dicer/chopper because I know I'd get pretty uniform pieces. Could something electronic accomplish this?
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Jun 17, 2013 15:09
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Do you dislike cutting vegetables particularly? Because instead of buying more stuff to clog your drawers and cabinets, I'd suggest investing in 20 pounds of root vegetables, a sharp knife and a few hours of practice. Maybe something like Pepin's Complete Technique, if you want a picture guide on how to do some of the cuts.
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Jun 18, 2013 00:42
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Cleaning on any of those presses or choppers or whatever is really a pain, too. There's really no reason to use them unless you're prepping for a dinner service of like, 30+, or something. Any time you would save on the cutting side you'll more than make up for on the cleaning side. Get a sharp knife and learn how to use it.
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Jun 18, 2013 00:51
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No, I don't dislike cutting vegetables. Prep work is actually one of my favorite parts of cooking. I enjoy focusing on making even cuts while enjoying a CD and a(number of) drink(s). It's just that I'm slow to the point where I don't feel like I have time to cook every night, and I'd like to move closer to that. My knife skills aren't the best though. I could stand to improve there and that'd be helpful in more ways than a chopper would be. I'll check out that Pepin book. Maybe even the DVD(probably not the DVD).
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Jun 18, 2013 01:05
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One thing I've started to do is worry less about getting perfectly even cuts. Sure, it means things don't cook as evenly, but for home cooking it's not really a big deal. I just judge size loosely based on whether I'll need to stab things with a fork, spoon them, or want to blend them later, or some other random metric. I figure even a 20% variation in size between chunks isn't a big deal.
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Jun 18, 2013 01:19
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Fisticuffs posted:No, I don't dislike cutting vegetables. Prep work is actually one of my favorite parts of cooking. I enjoy focusing on making even cuts while enjoying a CD and a(number of) drink(s). It's just that I'm slow to the point where I don't feel like I have time to cook every night, and I'd like to move closer to that. Prep things like diced/sliced onions, celery, carrots, etc. the night before and keep them in a container in the fridge. I've never been happy with food processors for dicing veggies too. They're great for doing a large quantity of stuff, but the quality of the dice is usually not that great. You'll get big hunks of veggies mixed with a fine mince--you have to constantly pulse and scrape down the sides too. For just a few vegetables a kitchen knife really is the fastest way to do it in my experience. edit: A good v-slicer or mandoline might be worth looking into though. They are seriously a joy to use and will slice things super quickly. Be careful with your fingers when using one! This OXO one is nice: http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_1?ie=UTF8&qid=1371527993&sr=8-1&keywords=oxo+mandoline mod sassinator fucked around with this message at 05:01 on Jun 18, 2013 |
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Jun 18, 2013 04:58
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I keep a quart each of small diced onion, carrot, and bell pepper in my fridge. They're good for 3-5 days. A food processor is overkill for veg prep. Just get good with a knife.
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Jun 18, 2013 05:07
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cutting stuff is one of the great joys of cooking. take you $100 budget, buy a nice $85 knife, and 15lbs of onions (~$15). practice on a few a day and you'll be a master by the end. peeling and rough dicing an onion takes me about 25 seconds, and I'm not very fast in the grand scheme of things. a tomato takes about 15, a clove of garlic maybe 10. everything is just so easy once you gain some confidence and have a nice knife to work with.
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Jun 18, 2013 08:11
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Can anyone recommend a good citrus press? I'm looking for something like the pewter (?) hand presses you see used at a margarita bar. The simpler and less fancy, the better. Example picture: 
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Jun 19, 2013 14:44
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This works great for me: http://www.amazon.com/gp/product/B000A7S636/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1 Unless you're really into the looks there's no reason to get a standing press. Make sure you are using it the right way!!! I am almost positive that the majority of these in the country are used on fruit facing the wrong direction (cut side up instead of down)
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Jun 19, 2013 16:09
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No Wave posted:Unless you're really into the looks there's no reason to get a standing press. Or higher volume. Believe me, your hand starts to get tired after juicing 100 limes, and the standing press is faster for doing a bunch of presses in a row.
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Jun 19, 2013 16:29
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No Wave posted:This works great for me: Thanks. I was looking for a stand up because I thought it would be less straining when juicing 20+ limes. How tiring do you think it would be to squeeze that like 40 times?
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Jun 19, 2013 16:31
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walruscat posted:Thanks. I was looking for a stand up because I thought it would be less straining when juicing 20+ limes. How tiring do you think it would be to squeeze that like 40 times? Insanely tiring. I am also looking for a good standup press, let me know if you find anything. I keep meaning to go hunting around for a god kitchen supply store but never have.
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Jun 19, 2013 16:40
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Are you guys sure you're doing it right? Like this:  40 limes shouldn't be a problem, but again you know your needs better than I do.
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Jun 19, 2013 16:53
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