It was fun to watch, thought the folks here would enjoy it too...
http://gizmodo.com/5913529/specially-sculpted-pot-creates-a-whirlpool-when-cooking-so-you-never-have-to-stir

original website in Japanese:
http://www.kurukurunabe.jp/

ok. i miss cold sour plum juice. where to get (without getting on a plane) or how to make?

beer and casual makes me think of 5 Seasons Brewery at Prado.
partially co-owned by Muss&Turner folks is Local Three off of I-75 West Paces Ferry exit, on your way northward if you come thru the city. they'll have wine and beer and is casual.

thanks folks! from the online manual it looks like the ET-73 model will cover the temperature ranges i need. i would have never thought of a smoker thermometer since i thought smoking was mainly low temps. i'm surprised there's only a 90-day warranty. usually i feel that a short warranty period is a vote of no confidence but i guess with this thermometer, it either works or doesn't work when you get it.

ok, since it appears to be thermometer week, is there a multi-function thermometer out there? i'm looking for one that will primarily serve as an oven thermometer with a sensor in the oven, with a persistent display outside the oven because i've learned there isn't anyway i can hang one that isn't perpetually in the dark or in the way. then, if there's some way it can simultaneously display a probe reading, all the better. now if this magical thermometer had a probe that can measure low enough temp for meat roasting and high temp range for fry oil, then where can i get such a magical thing? i don't need 3 thermometers to add to the growing kitchen clutter and I don't imagine a time where i would need to use 3 thermometers simultaneously.

thanks all

interesting. i was completely confused by the original post. i thought any chinese joint that served cheese on anything was completely fake. i couldn't picture what it could be...bao bing with cheese? i guess the interpretation of "fake food" is relative.

distributors:
http://www.jarstore.com/3-oz-Jars_c_97.html
http://www.specialtybottle.com/index....

I see them at Buford Hwy farmers mkt. $19.99/lb by leeks and gold beets

For new fad food items in short supply, it will take a few growing seasons for farmers to catch up. I would try the high-end markets like Whole Foods, Harry's (owned by Whole Foods), Fresh Market where they fetch a higher price for all those looking to max profits on rate items. I would just substitute...they're just ramps after all.

are ramps now the new fad ingredient?

there seem to be a lot of pastry cream questions today. the longest pastry cream ever lasted in our fridge was 5 days, not because it went bad but because I made too much and that's how long it took us to get to the point that we were sick of pastry cream. put plastic wrap directly on the surface of the pastry cream in your bowl. if the surface isn't exposed to air, it won't form a skin. if you leave it in the fridge too long, at some point it will probably start weeping. i haven't figured out how long that is but hopefully 5 days is enough for you.

don't despair. it takes a little patience. the first few times i made pastry cream i used this recipe because it seemed easy to follow and doesn't require a whole lot of equipment i don't have: http://www.kingarthurflour.com/recipe...
i haven't failed yet and now feel comfortable enough to start experimenting. i keep the temp low and don't let the milk come to a wild rolling boil, just a low low simmer. i'm still slow at it so it gives me a little more time to work with it without worrying about scalding, burning, or giant lumps.

same here. i've experimented but never succeeded. so far, the only conclusion i've come to is that it doesn't start with a solid chunk of tofu which only gets denser as you cook it. to get it to puff like that, i'm thinking it's got to start with something that's more of a batter consistency and deep fried. alternately, since some of them are so uniformly cube-shaped, it makes me wonder if they're baked to rise and then deep fried. not sure how to approach either without flour. odd it never occurred to me to just ask someone.

yes, if the grinder is perched directly above the brew basket, the steam will just rise straight up and clump the grounds. maybe a delivery chute would help. how much are you willing to spend? doesn't breville now make a combo unit now as well? i think both williams-sonoma and sur la table have demo machines of various brands. perhaps there are other local kitchen shops in your area that might demo these machines. they can be quite an investment.

pardon my bad grammar then. yes, i mean that Buford Highway Farmer's Mkt has a larger selection than H-mart.

hi fondue_set
my first enameled cast iron pot from Target was 17lbs...empty. it was cumbersome to wash but i got rid of it because the heft and rocking lid made it unpopular and underutilized. generally, many of the pots/pans i have now are for the long-run and i recognize that 30 years from now my cookware may be young and spry but i will not! i think a lot of people favor the leCrueset and Staubs for their durability, they are also lighter because the bottoms are thick but sides are thinner.

my sheet pans also make the 'pop' noise but so far my food hasn't suffered from physical or taste problems. i have no idea who made them but they look like this: http://tinyurl.com/6n4mttl
i like that they have no edges on 2 sides. pizza and other stuff just slides off, onto my cooling surface. if i had to do it again, i would get something thicker so it wouldn't warp/pop even though my cookies don't look warped. one of them resides in the oven to catch drips. the stainless steel surface just cleans up quick with a little Bar Keepers Friend.

Super H-mart is probably closest to you and should have everything on that list. It's over by i-285 and PIB. Just a little further is Buford Highway Farmers Market on Buford Highway, just outside the perimeter. It will have a larger selection.

i agree that it's pretty but falls functionally short. it's small, the handles are a waste of surface area, and it stays in the oven/on the grill anyway so what does it matter that it's pretty? you're better off cooking your pizza on stone like tommy recommended, and for pretty and presentation effect, slide that pizza onto a beautiful cutting block and cut it with your largest, most intimidating chinese cleaver.

wow. that is long post but informative. i'm sure the pot experts will chime in soon but here's how i would go at it:

yes to 1 enameled cast iron dutch oven like a leCrueset or Staub for the meat braises, soups, and yes, it should be able to handle anything you might want to cook in a slow cooker.. Will go from stovetop to oven and the enameled coating not have the citrus/acidic food reaction concerns of bare cast iron.

yes on the bare cast iron skillet but i would go with a low 1.5" s-shaped edge if you're doing the thick egg pancakes i'm thinking about. they will slide out easier without cracking than a straight/tall sided pan or bowl shaped pan. The low s-shaped sides will also facilitate evaporation better than tall/straight sides on a pan. plus, though you say you don't do pies or cakes, you can actually bake pies and cakes in a cast iron skillet. if you get a wide enough skillet, maybe your frozen pizza will fit too.

Item 5. I would go with a stainless steel-aluminum sauce pan, bottom disk or full clad, around 2-3 quarts. It’ll handle your ramen, pastas, sauces, re-heats on soups and other leftovers. Ours is slightly rounded from edge to bottom so I don’t have to worry about the whisk missing the corners for sauces. An example, literally a bowl with a pot handle: http://tinyurl.com/84lm2xd

Item 3. Maybe consider a portable induction stovetop. I know some folks say the fan can be noisy for tabletop use but it depends mostly on the model. It’s electric, and you can use your cast iron pots or induction-ready pots on it. Here’s an example: http://tinyurl.com/d8kts7t
Who knows, maybe you’ll splurge on one of those Korean domed grill plates one day and you can use that for tabletop induction grill cooking. http://tinyurl.com/d3kb8xf

nix on the cast iron pizza sheet. we make our own pizza fresh so i don't know what's best for frozen pizza. for high fat and high sugar baking like biscuits and cookies, i'll bet the bottoms will burn on a cast iron sheet before the rest of it cooks through. a regular heavy duty sheet pan (edged only one or two sides, not like a jelly pan) should meet all the cooking items in this category.

I liked Ormsby's. Rose and Crown on Powers Ferry Rd also had good fish and chips though I haven't been to Smyrna in months.

both BHFM and YDKFM are good. the first is organized by continent, the second by food category. I go to BHFM more just because of proximity and convenience but it still took me a long time to figure out why there were 4 dairy cases. if you're looking for anything obsure (russian toothpaste anyone?), you'll probably find it there if you have patience and persistence.

i don't think anyone mentioned penzey's yet in sandy springs. while you're there, stop by the little persian market in the same building as Persepolis restaurant, and pick up a loaf of hearty german bread from the Little European Bakery.

you can bring gel packs on the plane (carry-on) so long as each one is less than 3 oz. a few months ago i brought a few sections of those tear-away gel pack blankets you can get at Target. Once you get on the plane, you can ask the flight attendant for some ice to supplement if needed.

seems like it would be easier to make your own flavored cream cheeses though.

I guess it's a 2 part problem - too much tilt, not enough friction. I borrowed from paulj's idea and put the portable unit on a half sheet pan over the stove. It's not level so it tilts towards the cook. The pots/pans with long handles will spin until handle comes to the bottom of the slope, which is of course, where I stand. There's not enough friction between the two surfaces and the pan's center of gravity is off because of the handle. Also, the newer enameled cast iron pot slides with the slightest of touch. I thought maybe one of those gridded silicone pot holders would solve my lack of friction problem. After my original post, I was ripping pages out of a catalog when realized if i slipped the rest of the catalog (adjusting for the number of pages needed) under the front feet of the portable induction unit, it would solve my tilt problem.

nevermind. i think i found a better solution to my nuisance problem.

Does anyone know? Will it melt or off-gas? The square silicone potholders ads say safe up to 480 - 500 degrees depending on the model but you might expose a potholder to high temps for shorter periods of time than say, when you're cooking.

hi. i don't have a good recommendation but for the experts out there i suggest keeping in mind that for 75 going on fabulous, i would consider recommend light-weight pots and pans. my grandparents had switched over to enameled steel pots and pans (like ones used for camping) and plastic dishes at a certain point due to weight and excessive dropping and chipping.

hi there. not sure which oxo containers you're referring to but i have a tall glass jar with plastic lined stainless steel lid from ikea. i just checked their website and they don't have the same model but there is a Droppar jar with these dimensions (Diameter: 4 ", Height: 11 ", Volume: 51 oz). you can also check out Anchor Hocking or Libbey glass jars on amazon.com or target - i have some of their other jars with lids that i like but i think the canisters are only sold in sets. i've also seen glass or glass/stainless steel canisters sold individually at TJMaxx/Marshalls/Home Goods/Tuesday Morning but those stores are a hit-or-miss when it comes to inventory. hope you find something you like.

that is disappointing. we just got ours a few months ago and it's a serious amount of mulah for a toaster oven. thanks for the heads up - i'll be hanging on to our receipt.

we have a weird rosle one legged safety can opener. it took some getting used to but i like that the cut edge doesn't cut me. it cuts right under the lip of the can lid and the whole lid pops off. we've only had it for a year but i can't imagine it wearing out any quicker than your typical manual can opener. turn the knob forward to open the can, and at the end, roll the knob backward a little to release. then i rinse it off and throw it back in the drawer.
http://www.rosleusa.com/Can-Opener-pl...

much the same here.
Non-perishables: jasmine & sushi rice, kimlan thick soy sauce, mushroom dark soy sauce, black vinegar, xao-xing wine, sesame oil, rice vermicelli, bean thread, red & green mung bean, dried red date, dried mushroom (chinese black & wood ear), dried lily flower, star anise, white & szechuan peppercorns, corn starch, tapioca & rice flours, white & black whole sesame. teas.
Perishables: garlic, ginger, scallion. chili in oil, sa-cha sauce, sesame paste. tofu, veg, meats, fresh noodles i buy as needed. edamame & tofu skin in the freezer
if pork floss = pork sung, i haven't bought it in years.
all equipment is fair game in cooking any meal.