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Love math, love science. Love the science of cooking. Love new food experiences.
I expected the dish to be far more salty than it turned out to be, it was surprisingly delicate. Perhaps it's just my pavlovian palate associating potatoes with salt. The kids chose to garnish with ketchup, btw.
I'm also definitely open to new knives, but I fell back in love with my Global G-2 recently.
The biggest difference for my preference in blades was after I committed to sharpening, honing and stropping. However, that only happened after I got a spyderco sharpener, as the water stones were just that much more effort to bust out.
I think we're a bit sick of turkey for Thanksgiving, so we are going to try something really new (but still in the spirit of the early Americans): we're going to try elk.
I'm the farthest thing from a hunter, but friends who've tried it say it's their favorite meat. A farm in Colorado sells elk meat (and ostrich and bison).
Have you ever had elk, and would you recommend the tender cuts vs. the tougher pieces? We've got 3 immersion circulators, so I'm thinking of going for a more flavorful and less tender cut.
For those who don't see the cost in doing it, I can give data on what I've cooked on pizza steel: 3 pizzas 3 Saturdays out of 4, naan (Indian bread), roasted duck, hash browns, and given how wide it is, will be attempting crepes in October. I've used it with the oven turned off as heat for overnight yogurt.
I do use a Zojirushi bread make to knead my pizza dough, so there's an added expense.
It's true that kitchen gadgets can be expensive and finicky. I've had to diassemble my Pacojet, and one of my immersion circulators has had button issues.
Given that Kettle Pizza and Baking steel are large, solid slabs of steel, you'll be able to gift it to your grandkids years from now. I've cleaned my steel twice with grill bricks (still haven't mastered transferring heavy pies from the peel to the steel). Other than that, really just the cost of raw food materials and the energy to heat them.
From someone transplanted from Connecticut to Silicon Valley for the last 20 years, thanks to you and Andris (and Nathan Myhrvold for getting me obsessed with the science of food).
I was never completely happy with the pizza out here. Bought the heaviest pizza steel, used the serious eats dough and sauce recipe, and after 12 weekends of experimentation I've finally achieved what I consider real Fairfield County NY pizza and New Haven apizza (and even some Cranston RI clam pizzas).
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