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tekobo

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tekobo last won the day on September 26

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About tekobo

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  • Birthday 02/22/1968

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  • Gender:
    Female
  • Location:
    England, United Kingdom
  • Interests:
    Cooking, growing vegetables, eating, travelling and, in between all of that, I squeeze in being a workaholic

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  1. P.S. I did a shallow dive down the rabbit hole to understand more about why some copper pans are lined and others not. The need for a high and even heat seems to be the reason for cooking polenta in an unlined copper pan. Acidic foods react with copper but given polenta is not generally acidic, using a traditional unlined pan should not be a problem. I avoid using my tin lined pans at high heat but use them for low and slow in the BBQ. This is because tin melts at temps above 230C (450F).
  2. Hiya @braindoc. Your mission, if you wish to accept it, is to find a way to get the pan out of this restaurant in Padova. Here it is, hiding behind a child's birthday balloon. It is heavy gauge and lined and they confirmed that it is used for polenta. That said, I just googled copper polenta pots online and they look nothing like this one. Oh well, it is lovely, whatever it's official use is.
  3. I remember having to dig through different threads to find out about how to cook pizza on a KK when I first started. At the time Charles' posts were the reference set that everyone pointed me to. It's been so long since he last posted that I have temporarily forgotten his forum name. Will go searching in my bookmarks... Ah! @ckreef, how could I forget you? Well, there are some good pizza posts by him, lots of great pizza pics from @MacKenzie and a delightful Chicago Thin thread, amongst many others about pizza, from @Pequod. People like @David Chang are bringing new things to the party and it would be good to have a way to better mine the rich resources on this forum. The search function is OK but you have to sift through a lot of dross to find what you need. Are better ways to use this forum's tools or are there other forum formats that make searching and surfacing information, possibly ranked by popularity, easy and transparent?
  4. Welcome @Stromer. Good luck. The journey to buying a KK is often long. The arrival is so so sweet.
  5. @Tyrus, my husband was very pleased to be told that he is very knowledgeable. Given you were separated at birth, so must you be. We set about thinking about what we could fill the pot with. He thinks it would hold chilli for 200 people. We don't have that many friends. One could probably fry a whole turkey in it. If one liked turkey. Or steam a great big suet pudding. Or, much more safely, fill it with oranges. We are in Italy at the moment and there was a beautiful pan on display in a neighbourhood restaurant that we went to last night. It's for polenta they said. It's not for sale. I may have to sneak back in to steal it. See what you have started @braindoc? I hope you enjoy your journey with copper cookware as much as we enjoy ours.
  6. Made beautiful tortillas yesterday with my current Premier mill. It was a bit fiddly to get it running smoothly and I could not help thinking of the upgrade that @Syzygies talked about. I guess I will appreciate it even more if/when I buy it. In the meantime here are some very tasty tortillas, made with fresh masa.
  7. Oldies are the best. Made this again yesterday. Everyone LOVED it. I had some leftover basil pesto from making pizzas the day before and the combination of pork leg al pastor and Italian pesto was a real winner.
  8. Thanks @Syzygies. Lots of new information. I never knew cinders had anything to do with making vinegar. Lots to learn and, maybe, buy.
  9. I was re-reading this thread this morning. Distraction from doing actual work. This photo made me laugh. Again. I wonder if I should dedicate this day to drinking rather than working?
  10. Turbot on the 32 last night. Took it off when it probed at 63C on both sides. It was perfect.
  11. @Tyrus you and my husband were separated at birth. He bought this humungous pot at an online auction a few years ago. When the tinning guy received it, direct from the auction house, he rang my husband up to ask him if he had any idea how large it was! Anyway, it is completely impractical for cooking unless you are feeding a battalion. It lives in our porch and we fill it with oranges when we buy in bulk. The six bottle wine box in the second picture gives you an idea of the ridiculous scale of the thing.
  12. Never say never @tony b. The fermenting hole is deep and rewarding. @Syzygies, I have been meaning to ask you about vinegars. Do you have any go-to recipes for the vinegars that you make? I have tried to make some fruit vinegars and the jury is out on whether I have made a nice vinegar or something that leads you to screw up your face and say that tastes vinegary in a way that is not complimentary. I have seen the "mother" floating on vinegars but I produced a weird gel like substance when I made a cider vinegar based shrub recently. Have you ever seen anything that looks like the creature in the picture below?
  13. My husband and I scour e-bay and European markets for copper pots and pans and, because they are often bashed up, we get them beaten out and re-tinned by a lovely man at Sherwood Tinning. We recently picked up a set of three pots in France and had them re-tinned. They are the best quality yet, with a beautiful hammered finish and quite a thick gauge. See the difference between one of our standard pots and the beautiful hammered one in the pictures below. I can't say that they cook any better than any other sort of pot but I love the look and they bring me joy every time I pick one up.
  14. @Basher you have to admit that was not just any old "stainless steel welder". He did an awesome job. Are you any closer to getting home and being able to use all your toys yet?
  15. You puzzled me with this statement @tony b. I love shio koji, have only had it when a friend brought it down from a small batch producer in London and have tried unsuccessfully to make my own. It is made by fermenting grains and I don't believe it is left over from making sake. You might mean sake lees? That said, you are the king of retro-engineering. If you ever find out how to make the lovely shio koji paste that the Japanese sell, I will move in with you - OK I don't need to scare you - I will steal the recipe and method from you!
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