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therobit posted:In the same vein, Costco has a Kirkland 10 piece 5-ply cookware set for $199.99 I actually have that set, and while it is very solidly built the oven rating on the pans is pretty bad. And I've started to have the skillets warp on me with really moderate use. I went ahead and purchased the Sam's club set and I'm going to return the Costco set. Thankfully I kept the box and the receipts.
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Oct 20, 2020 13:34
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I'm thinking of wishing for a pasta machine for xmas. I'm thinking smallish. Does anybody have experience with the kitchenaid attachment.
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Oct 20, 2020 15:42
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vuk83 posted:I'm thinking of wishing for a pasta machine for xmas. I use it and like it quite a bit. But rather than get the pasta roller 3 piece attachment with the roller and noodles cutters, get just the roller and make spaghetti with the extruder attachment instead.
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Oct 20, 2020 15:53
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Nitrousoxide posted:I actually have that set, and while it is very solidly built the oven rating on the pans is pretty bad. And I've started to have the skillets warp on me with really moderate use. Thanks for this review, because I was really considering buying the Kirkland pans. My parents had a set of Kirkland stainless steel (probably tri ply) pans they bought years ago with a super heavy bottom that performed pretty well, and I was disappointed to find out they had been discontinued. I was hoping Kirkland's new set would be good also. Please post an update on the Sam's Club set when you get it!
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Oct 20, 2020 16:45
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It's a real shame because the Costco set really does look very nice and it does feel extremely solid I just don't know why it has such a poor oven safe rating.
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Oct 20, 2020 16:50
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vuk83 posted:I'm thinking of wishing for a pasta machine for xmas. My take on this is that if you're doing flat/sheet pastas including the normal linguini, spaghetti, etc you might as well just use a hand crank roller because the cost difference is huge, the attachments are quite expensive and does the job not at all better than a hand roller. I certainly also like to feel the dough in the roller as I use it. I think you'd be happy either way but a $40-60 hand roller that clamps to your countertop is really all you need IMO if you're not wanting to roll out your pasta by hand. If you want to do the tubular or spiral pastas (rigatoni, bucatini, macaroni, etc) then you basically need an extruder anyways so might as well use the kitchenaid attachment. I actually have it, used it a few times and just kinda stopped using it because I like the flat pastas just fine. Maybe I should make an SA-Mart thread for it if anyone is interested (it's this one).
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Oct 20, 2020 17:17
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Le creuset stuff is pretty heavily discounted on Amazon right now.
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Oct 20, 2020 18:03
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Nitrousoxide posted:I believe Tramontia is the runner up for American Test Kitchen's pick for pretty much all their all clad type pots and pans, so if you'd have to spend more than $200 to get the individual pieces you're interested in this is a great deal. I have some copper bottom, clad Tramontina and some All-Clad pieces. The Tramontina is good unless you are side by side with the all clad and a lot cheaper. One issue I have with Tramontina lids is that there is a void between the lid handle and the glass lid itself and it can fill with soapy water if you soak it. You might not even notice unless you turn the lid upside down and look, when you will see it full of nasty brown liquid. I resolved it by poking some holes in the metal ring that serves as a seal. Yes, it now fills faster, but it also drains right out.
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Oct 20, 2020 18:09
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Quixzlizx posted:Thanks for the replies, everyone. I just bought that 8" Victorinox Fibrox. My current knife set is Farberware, so I'm guessing this knife brand new is going to be a marked improvement over my 10 year old knives. Other goons are probably right that you wouldn't want to learn to sharpen a very dull knife, but nevertheless I'll pitch that you might want to look into a steel or an idahone to maintain the sharp edge that your Victorinox will come with. Even a half dozen passes every couple uses will really help prolong the edge. For me, it's enough that I don't remember the last time I needed to put any of my kitchen knives to the stones. Or if you go for a setup like an Edge Pro or Lansky or Sharpmaker or pull through or whatever, I'd encourage you to incorporate edge maintenance into your routine. A sharp knife is safer than a dull one, and I just think it makes the process of cooking more pleasant.
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Oct 20, 2020 18:40
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I follow the tried and true method of "use a knife until I notice it's not as sharp as it was, ditch it for one of my other sharp knives instead, rinse and repeat until I'm out of knives and then sharpen them all at once"
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Oct 20, 2020 19:10
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Empty Sandwich posted:if you've still got it, I'm interested. shoot me a missive at sandwichempty at gmail? (I lost my PMs in the Great War) Got a PM ahead of this, but if they balk at the shipping (unlikely), I'll reach out to you!
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Oct 20, 2020 19:14
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vuk83 posted:I'm thinking of wishing for a pasta machine for xmas. Not trying to talk you out of getting the KitchenAid, just throwing that out there. Steve Yun posted:Pull through sharpeners are my go to advice for most folks because most people will never invest in a sharpener over $20 and if they have to use anything more complicated than a pull through, they will never sharpen their knives at all I wonder how much damage Alton fuckin' Brown did by doing that show where he emphatically tells everyone to never, ever sharpen your own knives. Sharpening poo poo is a skill mastered by our primitive ape-like ancestors millions of years ago. It's literally the oldest known technology, predating cooking by over a million years. If Homo habilis can figure out how to sharpen a rock with literally no other technology and a brain half the size of yours, literally every single person reading poo poo on the internet can handle it. I'm not saying this to try to browbeat people into sharpening their own knives (although it might sound like it). I'm just pushing back on the idea that actively discouraging people from even trying is the smart choice or best advice or whatever. People come here to learn poo poo. Seems silly to actively discourage developing skills.
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Oct 20, 2020 19:19
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SubG posted:Maybe. I kinda feel like knives are more or less the single most important tool you have in the kitchen and maintaining them is a core, basic kitchen skill. So I always find it a little odd that there's a cultural acceptance of just sorta throwing up your hands and saying gently caress it on knife maintenance. It's one of those topics that's almost impossible to learn on your own these days due to people being torso-deep up their own rear end about it. People throw up their hands and say gently caress it because there is no place on the internet or in a book that says "these are the exact bare minimum materials you need and here is the exact technique a real person with a real schedule can do". It's like coffee. There is always someone saying everything else is poo poo, no I will not say what the good version is, go educate yourself.
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Oct 20, 2020 19:36
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I think with Coffee there are idiots out there but there are a bunch of people who will list out which improvements to make in what order to increase quality. It's just that there are a lot of ways to make a better cup of coffee with additional effort.
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Oct 20, 2020 19:40
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Manager Hoyden posted:It's one of those topics that's almost impossible to learn on your own these days due to people being torso-deep up their own rear end about it. People throw up their hands and say gently caress it because there is no place on the internet or in a book that says "these are the exact bare minimum materials you need and here is the exact technique a real person with a real schedule can do". This pretty much. I sharpen my knives with a steel and its good enough for my purposes. I don't have time in my life for all the 'Well if you're not even using 2 different grits of whetstone is your knife even sharp?'
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Oct 20, 2020 19:45
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VelociBacon posted:My take on this is that if you're doing flat/sheet pastas including the normal linguini, spaghetti, etc you might as well just use a hand crank roller because the cost difference is huge, the attachments are quite expensive and does the job not at all better than a hand roller. I certainly also like to feel the dough in the roller as I use it. I think you'd be happy either way but a $40-60 hand roller that clamps to your countertop is really all you need IMO if you're not wanting to roll out your pasta by hand. Any good recommendations for a hand crank roller. I am a scandigoon, if that does any difference
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Oct 20, 2020 20:24
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vuk83 posted:Any good recommendations for a hand crank roller. I am a scandigoon, if that does any difference
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Oct 20, 2020 20:35
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Quixzlizx posted:Thanks for the replies, everyone. I just bought that 8" Victorinox Fibrox. My current knife set is Farberware, so I'm guessing this knife brand new is going to be a marked improvement over my 10 year old knives. Holy poo poo are you a time traveling 28 year old me? That lovely farberware crap sucks! (keep the bread knife though probably). Anyway you're gonna love the new knife. You'll learn pretty quickly the most dangerous tool in the kitchen is a dull knife. Personally I've advanced to that dad who obsessively sharpens his knives all the time so there is middle ground.
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Oct 20, 2020 21:36
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Aramoro posted:This pretty much. I sharpen my knives with a steel and its good enough for my purposes. I don't have time in my life for all the 'Well if you're not even using 2 different grits of whetstone is your knife even sharp?' sounds like you aren't sharpening your knife
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Oct 20, 2020 21:43
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Aramoro posted:This pretty much. I sharpen my knives with a steel and its good enough for my purposes. I don't have time in my life for all the 'Well if you're not even using 2 different grits of whetstone is your knife even sharp?' A steel doesn't sharpen knives, it hones them 
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Oct 20, 2020 21:45
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barkbell posted:sounds like you aren't sharpening your knife This is why I recommend pull-through sharpeners for most of my friends lol edit: and this VVVVV Steve Yun fucked around with this message at 22:09 on Oct 20, 2020 |
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Oct 20, 2020 21:46
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xtal posted:A steel doesn't sharpen knives, it hones them A difference relevant to knife sharpening nerds. Ironically perhaps I do sharpen my chisels on a whetstone, but I can't remember the last time I sharpened a knife.
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Oct 20, 2020 22:01
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Steve Yun posted:This is why I recommend pull-through sharpeners for most of my friends lol Yeah, like I know what a steel is and I know what honing is and I still don't give a poo poo about properly sharpening a knife on a whetstone. A well reviewed pull-through sharpener it is perfectly fine. It will keep the knife safe to use for years without having to gain any competence in sharpening technique.
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Oct 20, 2020 22:19
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not a knife sharpening snob at all but I really like my worksharp Ken onion. definitely gets a great edge with minimal fuss.
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Oct 21, 2020 04:16
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Tell me about refrigerator shopping Is used a reliable bargain What brands to get or avoid Are warranties worth it Are refurb shops reliable I’m looking at this thing https://www.bestbuy.com/site/frigidaire-25-6-cu-ft-side-by-side-refrigerator-pearl/5889842.p?skuId=5889842 Steve Yun fucked around with this message at 05:39 on Oct 21, 2020 |
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Oct 21, 2020 05:36
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Couple of years ago we got a new Bosch fridge that's really great actually. The various zones in the fridge hold thier temp well. It is a UK sized fridge though, but I'm sure they must make an American sized one.
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Oct 21, 2020 08:20
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Aramoro posted:A difference relevant to knife sharpening nerds.  I think anyone can do what they need to do with a 1k King stone. The first sharpening will take forever if the knives are real dull though. But my god, you even know that sharp tools are necessary.
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Oct 21, 2020 14:41
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Relevant pic, even if the angles are sorta exaggerated: Using a steel will buy you some extra time before you gotta sharpen. If you rub your hand along your steel, the black stuff that comes off your finger is your old, rolled knife edge. If you I work in a metal shop where we service our own tools and have all the stones, strops, rouges and poo poo I'll ever need so I'm spoiled. A plastic angle guide, a 1-2k stone will get you far without getting too spendy. poo poo, that's good enough for metal that's gonna be cutting through metal, I'm sure it's good enough for the kitchen. Like Fart Car said, I also have 2 or 3 go-to knives and switch em out until they're all dull, then sharpen em. It doesn't take long at all. Put on an episode of whatever background show, fall into a trance as you count your strokes, and enjoy your knives again because you don't have to lean on them with all your body weight to cut through the skin of a bell pepper. Rotten Cookies fucked around with this message at 15:30 on Oct 21, 2020 |
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Oct 21, 2020 15:26
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Which plastic angle guides do you use? I’ve been doing it freehand but the guide would make it go a lot faster
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Oct 21, 2020 16:30
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What's a good reliable vacuum sealer? I just returned my $99 costco deal foodsaver because it stopped fully vacuuming after 1.5 months. It would take about 15 tries to fully vacuum a brand new bag with a spoon in it (recommended by foodsaver for troubleshooting).
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Oct 22, 2020 02:36
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1redflag posted:Which plastic angle guides do you use? I’ve been doing it freehand but the guide would make it go a lot faster If you have (or are) a friend with a 3D printer, you can find 15/18/whatever-degree wedges on Thingiverse that print in no time. I use one on my stone to just let me easily reset back to 15 on each stroke (not that I think I hold it perfectly steady yet).
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Oct 22, 2020 02:43
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I use this sharpener, which has a base for setting the angle on the stones. All you do is draw the knife through straight up and down. I put on a show and do all my knives once one of them starts feeling a bit dull.
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Oct 22, 2020 07:16
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Josh Lyman posted:I bought a cheap plastic dish drying thingy with integrated drip board when I moved into this condo a year and a half ago, and the drip board has gotten gross enough that I think it’s time for an upgrade.
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Oct 22, 2020 08:12
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Thermapen Mk 4 is on sale for less than $75 as part of their early Black Friday sale or whatever. Excellent price for an irreplaceable kitchen tool.
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Oct 22, 2020 15:13
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Josh Lyman posted:I didn’t find one of these on sale during Prime Day but as a general question, are the wood racks a bad idea? I ask because it seems like having regularly damp wood on your kitchen counter seems not ideal. I had one for years and it was fine. I suspect they're made with being damp in mind, and they seemed to dry out pretty quickly. If you submerged them I guess you might have a problem.
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Oct 22, 2020 15:18
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Subjunctive posted:I had one for years and it was fine. I suspect they're made with being damp in mind, and they seemed to dry out pretty quickly. If you submerged them I guess you might have a problem. Even then not really. I accidentally dipped a carbon knife in a saya and left it overnight in a cup of water. The steel didn't even show a sign of rust; it takes a while for wood to waterlog
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Oct 22, 2020 15:24
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Steve Yun posted:Tell me about refrigerator shopping All refrigerator brands break, so look into what it takes to repair it. Some like a Frigidaire are easy to fix and parts are cheap and common. Others like Samsung or LG may be impossible to repair, or it may take days or even weeks to get an authorized repairman; for those you absolutely want the extended warranty.
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Oct 23, 2020 10:08
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Ok ended up with a used side by side Frigidaire It has occurred to me that side by side fridges seem to use their space less efficiently than top freezer or french door fridges. My old top freezer was 20 sqft, but when I put its contents in my new 26 sqft side by side fridge it gets full too
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Oct 23, 2020 13:22
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Gonna be a bit of a bear of a post here so please skip if you're not interested in cooking sets. Got the Sam's Club Tramontina 14 piece set in. First impressions are that it is SIGNIFICANTLY LIGHTER and better balanced than the Costco set. Although it's only ~20% lighter on average, it feels like more of the weight is in the handle so they all move around MUCH easier. Even if I compare the 12" Tramontina and 10" Costco skillets, which are about the same weight, the former is much easer to manipulate. The Costco sets were hard to lift even empty, so this is a big improvement. Having only had the set for an hour I can't speak to durability but even though lighter, the Tramontina still feels solidly built. No noticeable flex so far. Haven't cooked with them to see if any warping yet. Will report back if I get that as I use them. See below for photo comparisons. Costco set pieces where there are direct analogs to the Tramontina set to compare weights, Costco is always first, then Tramontina second:           Steamer and Saucepan - no Costco equivilent  Physical size comperison of skillets: 10" Costco on right  12" Costco on left  Overall set together  Care instructions  Definetely recommend over the costco set.
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Oct 23, 2020 17:44
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wormil posted:All refrigerator brands break, so look into what it takes to repair it. Some like a Frigidaire are easy to fix and parts are cheap and common. Others like Samsung or LG may be impossible to repair, or it may take days or even weeks to get an authorized repairman; for those you absolutely want the extended warranty. I'd suggest not getting a warranty for a cheaper fridge... I had a parade of barely trained people keep putting the wrong part in mine, which kept failing. I finally had a career electrician come out for something else, and he told me what the problem was, so I was able to have them fix it correctly the last time (even though they disagreed). I'd rather have paid the first time.
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Oct 23, 2020 17:52
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