I've been working on recipes for a fennel slaw salmon burger:
And as of today a teriyaki pineapple albacore burger:
I've been fortunate with fishing so far this year. 8 salmon on my tag and I got 8 albacore on a tuna trip. Freezer is pretty full, and there is a lot of good fishing left!
Those look great, Tuffalo!
I call shenanigans. Those are obviously AI - they just look too good.
-BEP
Thank you. Thank you. 
I think I'm gonna make a recipe blog website for fun with all my seafood recipe exploits that are off the beaten path.
Does anyone have a recommendation for pot holders? Ours are worn out and dingy and just weren't very nice when new. We have a silocone one that doesn't get dirty but it's not very nice to use. Before I get some generic one does anyone have a pot holder that sparks joy?
Do you mean like the square things you put hot pots on, or do you mean oven mitts? Just want to clarify. For both types for the past 25 years we buy the Williams Sonoma ones. They aren't too expense and work well.
Do you mean like the square things you put hot pots on, or do you mean oven mitts?
Or are you looking for bong recommendations?
Both actually. I want to have one oven mitt but several square ones. They seem pretty basic but I thought someone might have one that was great.
It sounds silly but my most used oven mitt is the "Ove glove" that was gifted to me over a decade ago.
https://www.acehardware.com/departme...
I also use it while grilling anything that requires tongs and regular flipping or saucing like kebabs.
We have one of those too and they definitely work, just not as convenient to slip on and off to pull something out of the oven. They are also harder to clean because of the material. But like you said if you need finger dexterity for something hot, they are great.
Both actually. I want to have one oven mitt but several square ones. They seem pretty basic but I thought someone might have one that was great.
I have actual welding gloves that work great. I can pretty much pick up anything with them. They work great on the charcoal grill too.
I use welding gloves for pulling cast iron out of the oven.
I use cast iron trivets to keep the cast iron from burning my dining table.
Why not get a cast iron table?
Why not get a cast iron table?
Too difficult to season
Speaking of cast iron, I've been getting a bunch of "polishing cast iron griddles to a mirror finish" reels in my Facebook feed. Supposed to be great for frying eggs.
Anybody done this? Think I could do the same to my small All Clad fry pan to the same effect? I love fried eggs (and scrambles) but without using a lot of oil or butter I always seem to have a scraping mess to deal with afterwards.
[Sorry for the thread hijack]
Speaking of cast iron, I've been getting a bunch of "polishing cast iron griddles to a mirror finish" reels in my Facebook feed. Supposed to be great for frying eggs.
Anybody done this? Think I could do the same to my small All Clad fry pan to the same effect? I love fried eggs (and scrambles) but without using a lot of oil or butter I always seem to have a scraping mess to deal with afterwards.
[Sorry for the thread hijack]
I've seen one of these in person a friend uses. They still had to use butter to keep the eggs from sticking so I'm not sure if it's really any better. It's just one experience though so they could have been doing something wrong.
I've known people who grew up cooking on cast iron on wood fires, and moved to gas and electric, again cast iron. None of them felt the need to take their cookware to a mirror finish. They all seasoned their pans and pots.
I'm not a cast iron guy at all, but I feel that if you need to polish it for one purpose maybe there's a better tool for the job?
If you're trying to minimise your Teflon consumption maybe a ceramic or enamelled cast iron for eggs and similar items?
If you're wanting to cut your butter and oil consumption most things may need some help from a non-stick spray.
Made Cheater Meatball Parm. I used already cooked meatballs instead of making my own. I'm a cheater. Also instead of doing the normal thing I added veggies, bacon, jalapenos, and used 4 different types of cheeses. So basically I just put in whatever I had on hand. Might be dumb since this is my first time making it. Didn't turn out as good as the one I bought from a pizza place but it was good.
Just finished watching Culinary Class War and noticed that everyone uses that aggressive sheepsfoot gyuto now as their default chef knife. I guess it saves time between the pointed gyuto and the nakiri but that’s sort of what the santoku was supposed to do. I might need to go to a cutlery shop to try one out.
Made Cheater Meatball Parm...
That could have cat food in it and I'd give it a go just for the beautiful cheese on top.
-BEP
Just finished watching Culinary Class War and noticed that everyone uses that aggressive sheepsfoot gyuto now as their default chef knife. I guess it saves time between the pointed gyuto and the nakiri but that’s sort of what the santoku was supposed to do. I might need to go to a cutlery shop to try one out.
Chefs, especially the ones that appear on reality TV shows, are susceptible to fashion trends as much as anyone else...
Sheepsfoot is a very useful blade type.
Quoted from another thread, but my reply belongs better here.
I am not a coffee guy, I only drink it in the afternoon, becasue the wife doesn't want to drink her coffee alone.
I wish I liked coffee, but I just can't do it. I'd like the caffeine kick for sure.
But, I do make coffee for my wife. We use a French Press since she drinks 1, maybe 2 cups a day.
Is there a site or recipe or whatever that you guys know of for making good iced coffee? I can search on the net how to do it the "best" way, but I trust you guys more.
-BEP
I like coffee but have never found an iced coffee that I cared for. That said I've only tried a few from chain coffee places. Also, here's a Coffee Catch All which doesn't get a ton of traction but there's 40+ pages so it's not dead (yet). There is a recipe for iced coffee as well. I was looking for an older post there about an espresso distribution tool and stumbled upon this. Though after reading through it, looks like it's a protein drink with coffee.
BTW, if you are in the US and want a good (Tiptree) Xmas pudding, now is the time to order one. In a week or two they will suddenly be backordered into January.
BTW, if you are in the US and want a good (Tiptree) Xmas pudding, now is the time to order one. In a week or two they will suddenly be backordered into January.
Just yesterday, I pulled one of my Mum's home-made ones out of the freezer and also made a batch of mincemeat for holiday mince pies.
I’m at my sisters place helping her move in and tried to make a salad with the tools in her kitchen. Her knives are so dull they were smashing through lettuce. It was deeply frustrating
Knife sharpening is a simple concept but difficult to do well (and rather time consuming). Plus, if your sister is anything like my wife she treats knives like any other utensil and just tosses them in the sink, dishwasher, or uses them to hack down trees. Well, not the last one but she's constantly using them for things that dull them almost instantly.
I’m at my sisters place helping her move in and tried to make a salad with the tools in her kitchen. Her knives are so dull they were smashing through lettuce. It was deeply frustrating
Gee, if only she knew someone who could sharpen a knife well enough to cut her shadow...
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