Kind of an arbitrary request: I'm looking for a new sauté pan and could use some advice -I make a lot of quick stir fry type dishes using high heat with a meat and a veg, so a pan with high sides that can fit something like a giant pile of spinach and toss things easily would be ideal. -Just from a calorie standpoint I'm generally pretty judicious with the amount of oil I use, so I'm wary of getting something like a carbon steel wok, because I feel like I would have to season it all the time because I'm not using enough oil during cooking. What kind of options do I have here and does anyone have any recs for what I should be looking for?
I would recommend either of these two: https://madeincookware.com/products/stainless-steel-frying-pan/12-inch https://madeincookware.com/products/stainless-steel-saute-pan/3-5-quart I have a few stainless steel pans, their carbon steel griddle (use the griddle all the time) and carbon steel 10" skillet. All are really high quality. I enjoy using the carbon steel skillet but it does require a bit more work and maintenance than stainless steel.
I’ve been through a handful of pans over the years and the madein stuff is the best I’ve run across to this point.
Just wrapped up my 40th birthday trip. Restaurant Daniel Sushi Nakazawa Jean George Sadelles L’Artussi Charlie Bird
I did prix fixe at Restaurant Daniel and Jean George with some upgrades/add ons. I don’t like being locked into a tasting menu with no choices.
Got gifted a boos block recently. (overpriced I'm sure, but I love it) A giant cutting board is such an insane quality of life upgrade for cooking. Being able to just scoot stuff to the side of the board until you need it and move on to the next thing without having to fuck with extra bowls and stuff that you then have to clean afterward has greatly reduced the time and effort of cleanup.
Anyone ordered live oysters this place? Or does anyone have another company they’d recommend? https://shop.islandcreekoysters.com...LgRBC-6fFXmSp8mqKY_aem_HfIVcJ55VC23kORLlQya7w
A little porn tenderloin cooked in a cast iron. Seared round then lid on until temp. One of the easiest and best meals out there.
Also I made pork tenderloin for my folks a while back that had a rosy pink center and received a short lecture about pork needing to be cooked to 145. I then had to try to explain that modern meat processing has come a little ways since the 50’s
For the most part, extra thick bacon sucks. Give me super soft pork belly or crispy bacon, not something that tries to be both but comes out neither. Come at me!
Correct. Something like that is also where I end up only liking high end food or absolute dives. Waffle House never tries to church up my bacon.
Made some pesto pasta and chicken. Fried basil leaves. Spoilered for obnoxiously large photos Spoiler
I’ve been on a pho kick lately. Just had an amazing bowl for lunch and I’ve always loved it but it’s really all I ever have a “craving” for now. We made some makeshift vermicelli lunches for this week as well and they were really easy. Cooked the rice noodles and made sesame chicken with edamame, shredded carrots, shredded cabbage and bean sprouts.
Made a version of drunken noodles with shirataki noodles tonight. Considering they're basically air, really not bad at all. I know they have a reputation for not smelling appealing, but I rinsed them well and par boiled them before dry frying and really didn't notice it.
What noodles would go well with this? Soba? need a carb https://cooking.nytimes.com/recipes/1025677-chan-chan-yaki-miso-butter-salmon