Dolsot (Korean stone bowl/pot) Suggestion, Please.

Yes, I've had mine about a year. :-) I got it from the bigger H-mart in NYC's Koreatown.. they had several shelves of them back then (probably still do), in different sizes.. looked exactly like the ones in your original post (i.e., deeper than the one you link in your most recent post).

Again, let me know if you have trouble tracking one down. I won't be able to get to H-mart again for another month or two due to my nutty schedule, but would be happy to pick one up for you when I can make my way over there!

iyc_nyc in Cookware

Dolsot (Korean stone bowl/pot) Suggestion, Please.

I put mine directly on the gas stovetop, low heat (typically over a flame tamer),. and let it heat up. Doesn't take long.

I first spread sesame oil inside, that spread out the rice -- to get a nice crisp.

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Dolsot (Korean stone bowl/pot) Suggestion, Please.

Okay -- definitely let me know if you can't find one!

NYC is awesome -- can find everything you need here. :-)

iyc_nyc in Cookware

Dolsot (Korean stone bowl/pot) Suggestion, Please.

Chem, let me know if you still have trouble.. It might take a month or two, but I could try to get one for you and ship it to you... Koamart.com used to carry them but there were reports of cracks on their bowls (although they looked identical to mine) and their web site no longer seems to be up..

iyc_nyc in Cookware

Dolsot (Korean stone bowl/pot) Suggestion, Please.

Chem, I got a pair of stone pots/Dolsots with lids at the big H-mart in NYC's Koreatown.. (Manhattan 30's..). I thought you lived in tri-state area -- if so, I'd suggest you check this place out. They had 2-3 different sizes, lids, and wooden coasters as of about one year ago, when I got mine -- they were sitting on the shelves in the very back of the store. They looked like the ones in your first link.

I've been super happy with them, although my first one became discolored a horrible oily yellow/orange after I seasoned it with sesame oil as one web site recommended!

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Will a used pressure cooker be reliable?

Sid, why do you prefer WMF over Kuhn Rikon?

iyc_nyc in Cookware

Masala Dabba recommendations?

I've wondered about these -- but was concerned that lack of contained/airtight containers for each spice would lead to the aromas mixing in with each other..

Do you think this is a problem?

Thanks!

iyc_nyc in Cookware

Tagine?

Hi all, my friend just visited Morocco and brought back an authentic clay tagine -- it is unglazed and has a hole in the cover..

Haven't gotten to try it yet though..

iyc_nyc in Cookware

What's on your "Cookware" gift list?

those waffles look amazing! wish i cld get the real street-cart version... :-)

iyc_nyc in Cookware

What's on your "Cookware" gift list?

http://www.cnngo.com/hong-kong/eat/hong-kong-egg-waffles-885080

http://en.christinesrecipes.com/2010/09/hong-kong-style-egg-waffle-original.html

Chem, why are you getting a pepper mill? Do you not already have one, or looking for a different model/make?

iyc_nyc in Cookware

What do *you* use your mortar and pestle for?

awesome, can't wait to try! thanks for sharing..

iyc_nyc in Cookware

What do *you* use your mortar and pestle for?

Nablusiya, do you for your nut butters, do you add the additional ingredients (honey, etc.) in the mortar and mash together, or just mix it in after?

iyc_nyc in Cookware

pankcake,egg and beef pan

Haha, no.. after your earlier response to my post I figured your last sentence was a typo. After all, you're always ridiculously consistent and rational..

iyc_nyc in Cookware

pankcake,egg and beef pan

Yep, I figured it out -- thanks.

iyc_nyc in Cookware

pankcake,egg and beef pan

Thanks, Chem. I was referring to your last sentence: "Blue steel pans have the thicker and weight which I like." but now i understand..

iyc_nyc in Cookware

pankcake,egg and beef pan

Paul, did your blue steel pan from CostPlus warp, or was that another pan?

iyc_nyc in Cookware

pankcake,egg and beef pan

Hey chem, what do you mean by the blue steel pans are thicker? I'd thought they were more lightweight and thinner than the other de Buyers (?)..

iyc_nyc in Cookware

Dynamic MiniPro vs Bamix Gastro vs Waring Quik Stik Medium

Have the bamix and pleasant hill is more correct on measurements -- wonder if the other source counted the handle? Unfortunately, can't easily access now to measure but the shaft is definitely not closer to 12". The shaft is not removable.

I thot waring pro had a few other commercial/industrial models still under $200, with removable longer shaft. I tk that was covered in prior threads here so you might want to search under waring/immersion blender.

Re: scratching, don't tk immersion blenders are meant to scrape/touch the bottom of the pot -- the suction power should pull food up from the bottom so no need to scrape. But i'm still new to the immersion blender so will let others weight in.

iyc_nyc in Cookware

Cutting board questions -- would love advice

I may just have to look into that..

iyc_nyc in Cookware

Cutting board questions -- would love advice

Super helpful as usual, Chem! I didn't tk about the ergonomics so that is great advice. I may end up using the cutting board on my kitchen table (super limited counter space) so hopefully that'll offset any thickness.

Still remember your amazing trunk cutting board -- wish I had something like that!

iyc_nyc in Cookware

Cutting board questions -- would love advice

great, thanks so much again!

iyc_nyc in Cookware

Cutting board questions -- would love advice

Thanks again, Mikie.

RE: the hardness -- would constant/daily chopping (as opposed to slicing) present a problem for my knives on the Cornue honrbeam end grain board -- or are you just talking theoretically about even harder boards than the Cornue?

Finally -- okay to get a board that already has 1-2 mm warping? I don't tk any are perfectly flat...

Thanks so much again!

iyc_nyc in Cookware

Cutting board questions -- would love advice

I know -- i'm going to get a BoardSmith eventually.. :-)

The one I saw was much less than the linked Cornue -- a $600 board is most certainly not in my budget!

iyc_nyc in Cookware

Cutting board questions -- would love advice

Scuba - thanks for this! The board appears to be 1.5" thick and still has about 1-2mm warping..

iyc_nyc in Cookware

Cutting board questions -- would love advice

Mikie- wow, thank you so much for the thorough and helpful answers! One follow-up --- what are the practical implications of the the fact that "a carving board is more for slicing action than chopping action when cutting" -- can you pls explain what you mean by this? I.e., will a caving board be less suitable for chopping, and if so, in what way exactly is it less suitable and what would be the impact of using the carving board for that purpose?

Thanks again -- you really went above and beyond.

iyc_nyc in Cookware

Cutting board questions -- would love advice

Hi all

I'm about to invest in a cutting board, and have a few questions I was hoping you could help me with. Please weight in on as many or as few questions as you'd like/are equipped to answer.

-- What is the difference between 'carving' boards and 'cutting' boards, when it comes to just cutting/slicing/using a knife? I know carving boards are meant for meat and presentation and have features like liquid moats, but can I use a carving board interchangeably with a cutting board from a purely functional perspective - i.e., for all my cutting/slicing/etc. needs? Or will this damage my knives?

-- I'm looking at a Cornue end grain hornbeam carving board (kind of like this, but less pricey: http://www.joannehudson.com/la-cornue-carving-board.html?utm_source=froogle&utm_medium=feed&utm_campaign=gbase). Is hornbeam too hard a wood for relatively brittle/hard knives like Shuns, especially if I'm not just carving on it but using it for all my meat/veggie cutting purposes every day? I read on knifeforums (http://www.knifeforums.com/forums/showtopic.php?tid/831380/) that someone's Shun knives were damaged on a John Boos maple cutting board, and that the damage subsided only when he switched to a softer wood like cherry and to another maker (BoardSMITH, of course :-)). If a wood can be too hard for certain knives, I thought hornbeam was even harder than maple?

-- On a related note, how do I know if a board contains resin hardeners or other adhesives or substances that defeat the purpose of end grain in terms of being gentle with knives? Does anyone know if Cornue's carving boards contain such substances?

-- Is warping in cutting/carving boards inevitable? The Cornue boards I looked at had very slight warping, maybe 1-2 mm on one side, to the extent that the boards will spin if I spin them. They're so heavy that they're stable when left alone, though. Is this amount of warping acceptable and to be expected, or should I look elsewhere?

BTW, I will likely also get a BoardSMITH board at some point but I wanted to start with the Cornue which could also be used as a carving board and for presentation (and is really gorgeous).

That's it for now! Thanks so much for any guidance you can offer.

iyc_nyc in Cookware

Best 12" chef/saute pan?

Thanks, petek -- can't wait to finally use these things.

Nice that you're a pro -- if we had a second life, that wld be top on my list. :-)

iyc_nyc in Cookware

Best 12" chef/saute pan?

Haha, i'm just going to relish the imperfections. Next to my 1911 Griswolds (that are perfectly made :-)).

iyc_nyc in Cookware

Best 12" chef/saute pan?

Thanks, Petek -- can't wait! And lucky you that you're a pro - if i had a second life, that wld be top on my list. :-)

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