Iron Chef WAYCT - What Are You Cooking Today
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I'd love to create a starter from your neck of the woods Neph, I bet it would have a completely different character than the Goz Vegas one I grew here….
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Looks lovely. I learned to bake (with shop bought yeast) for the first time about 6 years ago in rather interesting circumstances (which I may divulge in person). I've now graduated to assorted traditional Norwegian sweetbreads, but never thought about sourbreads until now. I'm looking forward to trying this out.
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@neph93 see this:
Then find the air episode on Netflix.
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After I mentioned the production of "Gueuze Lambics" to a friend, he handed me the book ‘Cooked,’ by Michael Pollan with the sections “Fire,” “Water,” “Air” and “Earth”.
Air section was fun to read.The Finex stuff looks great.
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Initial impressions - awesome piece of ironmongery designed to last a very long time. The handles are stunning and I've never seen such deep ridges on a grillpan, makes my le creuset look and feel very puny…
Planning to baptise it with a cote de boeuf tomorrow night, let you know how it fares.
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I tempted to buy the 9 piece set next time I'm in Portland:
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Looks an amazing set and a great future heirloom.. hadn't realised Finex was a Kickstarter projecthttps://www.kickstarter.com/projects/1830780035/finex-cast-iron-skillet-a-beloved-classic-updated until just now.
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I'm curious as to how well that handle design keeps it cool when cooking…please do keep us informed as your you experience/impressions
Didn't go with the rib but cooked an amazing hanger steak on the 'grillet' last night. Took ages to heat the pan up, the handles got warm but nowhere near scalding. I probably could have turned the gas off and cooked in the residual heat (only 2 mins per side for the steak) so I'm not sure how hot the coils would get with something bigger but they are definitely more heat resistant than anything I've had before.
:D)