Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
There's a Le Creuset rip-off brand called Chasseur which is close as damnit to as good as (their stuff even looks almost exactly the same), and it's like half the price.
In my mind that math works out very strongly in favour of Chasseur.
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webguy20I spend too much time on the InternetRegistered Userregular
Le Creuset has been tested against Lodge. It is certainly the better deal. Le Creuset has probably the best glaze in the industry. It will last decades without chipping, while the lodge is much more prone to chipping over time, especially right where the lid seats on. It's arguable whether you'll get 5 or 6 lodges of lifetime out of the Le Crueset, but it is certainly higher quality.
I would love to see wear comparisons with the Chasseur listed.
Also I made cookies yesterday purely because for whatever reason my quarantine-addled brain decided it would be really fun to brown a fuckload of butter. The cookies were amazing. I used this recipe, highly recommend.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I have learned about an Argentinian croissant called a medialuna
I was going to spend my weekend exercising but uhh
hm
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Le Creuset has been tested against Lodge. It is certainly the better deal. Le Creuset has probably the best glaze in the industry. It will last decades without chipping, while the lodge is much more prone to chipping over time, especially right where the lid seats on. It's arguable whether you'll get 5 or 6 lodges of lifetime out of the Le Crueset, but it is certainly higher quality.
I would love to see wear comparisons with the Chasseur listed.
I have a 24cm Chasseur as well that I got first before a few years later deciding that it's too small and I was bored with cleaning the cooktop so much (I got both it and the Pyrolux at least 50% off). It feels nicer and like it's going to last longer than the Pyrolux, but I don't use either of them enough to make a Creuset a sensible purchase. If you are going to look into buying one, keep an eye on kitchen places having a good sale on them, and I'd suggest that the 24cm one is too small for most recipes - get the bigger one and save yourself the headache.
This has been pimento's consumer advice.
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webguy20I spend too much time on the InternetRegistered Userregular
Le Creuset has been tested against Lodge. It is certainly the better deal. Le Creuset has probably the best glaze in the industry. It will last decades without chipping, while the lodge is much more prone to chipping over time, especially right where the lid seats on. It's arguable whether you'll get 5 or 6 lodges of lifetime out of the Le Crueset, but it is certainly higher quality.
I would love to see wear comparisons with the Chasseur listed.
I have a 24cm Chasseur as well that I got first before a few years later deciding that it's too small and I was bored with cleaning the cooktop so much (I got both it and the Pyrolux at least 50% off). It feels nicer and like it's going to last longer than the Pyrolux, but I don't use either of them enough to make a Creuset a sensible purchase. If you are going to look into buying one, keep an eye on kitchen places having a good sale on them, and I'd suggest that the 24cm one is too small for most recipes - get the bigger one and save yourself the headache.
This has been pimento's consumer advice.
Oh yea, any pot, pan or other vessel that is over $100 I wait for sales on. I got a nice $120 Field skillet for $60 new on sale. Well worth it at that price.
According to America's Test Kitchen, it does appear the Le Creuset is potentially worth the cost, but the Cuisinart is probably a better bang for your buck. https://www.youtube.com/watch?v=KDfNwXXESiU
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Le Creuset are 100% presents to buy other people. They are nice and pretty, and worth the money (kind of) but it’s just one of those things that are difficult to justify spending on yourself.
Le Creuset are 100% presents to buy other people. They are nice and pretty, and worth the money (kind of) but it’s just one of those things that are difficult to justify spending on yourself.
Agree. It's a Big Event gift. I could see splurging on yourself for a big birthday, or like if you're moving or heavily remodeling and have a little cash left over. Like if we remodeled our kitchen, I would definitely include "new cookware" as a line item in the budget for that, because probably between 2/3s and 3/4s of what we have currently is hand-me-down.
And hand me downs are awesome! But you gotta upgrade your shit eventually, so you can pass it on to the next person.
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
I’ve had scanpan stuff that has lasted (so far) thirteen years, but I’ve also had their pots(and out of everything, how hard is it to get a pot right?) crap out on me and need to be replaced after like five years?
I do want to get one of the scanpan big bake pans that can go on the stove top.
Belated July 4th post... I recently moved back to the Boston area, so I decided to make the independence day meal Boston themed. I made Boston baked beans, Boston brown bread, and bacon-wrapped stuffed hot dogs (not Boston related but still delicious):
This was basically Molasses: The Meal
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Yessss, love me some Boston brown bread.
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
It's full of molasses and super sweet, and you can enhance it as you please (I added raisins per the recipe)
Instead of baking it, you steam it, traditionally in a coffee or other tall can
I searched all over my grocery store looking for a suitable can and just as I was about to give up found a can of... Boston brown bread. So we got to do a little taste test versus the corporate version (mine was better)
It's good plain but really excels toasted with a spread
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webguy20I spend too much time on the InternetRegistered Userregular
1:15 on the smoker. Super juicy and delicious. That smoker is probably one of the best things I've ever bought.
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Man whoever suggested using very hot water and the gentlest of scrubbing with a clean sponge (might have been @webguy20 ) to get stuck crap off a cast iron, that was bang on the money. Easily cleaned some stuck on crud off and didn't damage the seasoning at all, pan is cooking better than ever.
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webguy20I spend too much time on the InternetRegistered Userregular
Man whoever suggested using very hot water and the gentlest of scrubbing with a clean sponge (might have been @webguy20 ) to get stuck crap off a cast iron, that was bang on the money. Easily cleaned some stuck on crud off and didn't damage the seasoning at all, pan is cooking better than ever.
Glad its working out! I haven't had to salt scrub my pans in over a year after switching over. The final piece of cleaning equipment in my arsenal is a good straight edged wooden spatula. Makes a great scraper if you've got something a bit harder on there. Bonus is that you just use them for cooking too. Works great for scraping the tasty crunchy bits off the bottom of the pan.
My wife is gong out of town this weekend so it's time for dishes she won't eat. Gong to make some sausage and sauerkraut Friday night. I usually just grab a cheap can of the Frank's kraut, but this time they had a brand of "fresh" stuff on sale called Bubbies, so I'm giving that a shot. I will report back on it.
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited July 2020
100 grams of flour, 1 egg per person
Stick blend until pebbles, throw out on a surface, bring together and knead by hand for like 5 minutes, rest for twenty minutes and then work through the pasta roller. Add water or flour if it looks too dry/wet.
I like to start by rolling all of it as a single mass in its most open position (position, not number, they can always go wider) folding until it comes together and then work down the numbers until it becomes too big, then divide up and keep working down the numbers until it is at the desired thickness.
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In my mind that math works out very strongly in favour of Chasseur.
I would love to see wear comparisons with the Chasseur listed.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I love the look of the Staubs. I wonder if they can actually take coals on the top of them like a regular cast iron dutch oven.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
it ruuuules
I was going to spend my weekend exercising but uhh
hm
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I have a 24cm Chasseur as well that I got first before a few years later deciding that it's too small and I was bored with cleaning the cooktop so much (I got both it and the Pyrolux at least 50% off). It feels nicer and like it's going to last longer than the Pyrolux, but I don't use either of them enough to make a Creuset a sensible purchase. If you are going to look into buying one, keep an eye on kitchen places having a good sale on them, and I'd suggest that the 24cm one is too small for most recipes - get the bigger one and save yourself the headache.
This has been pimento's consumer advice.
Oh yea, any pot, pan or other vessel that is over $100 I wait for sales on. I got a nice $120 Field skillet for $60 new on sale. Well worth it at that price.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Satans..... hints.....
Agree. It's a Big Event gift. I could see splurging on yourself for a big birthday, or like if you're moving or heavily remodeling and have a little cash left over. Like if we remodeled our kitchen, I would definitely include "new cookware" as a line item in the budget for that, because probably between 2/3s and 3/4s of what we have currently is hand-me-down.
And hand me downs are awesome! But you gotta upgrade your shit eventually, so you can pass it on to the next person.
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
I do want to get one of the scanpan big bake pans that can go on the stove top.
Satans..... hints.....
This was basically Molasses: The Meal
Ok yes this bread is wild
It's full of molasses and super sweet, and you can enhance it as you please (I added raisins per the recipe)
Instead of baking it, you steam it, traditionally in a coffee or other tall can
I searched all over my grocery store looking for a suitable can and just as I was about to give up found a can of... Boston brown bread. So we got to do a little taste test versus the corporate version (mine was better)
It's good plain but really excels toasted with a spread
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Glad its working out! I haven't had to salt scrub my pans in over a year after switching over. The final piece of cleaning equipment in my arsenal is a good straight edged wooden spatula. Makes a great scraper if you've got something a bit harder on there. Bonus is that you just use them for cooking too. Works great for scraping the tasty crunchy bits off the bottom of the pan.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
works like a champ
Yea you pretty much just want something softer than the seasoning.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
top layer is strawberry, bottom is banana, with a shortbread crust
Hey @Shorty , congrats on the getting married!
hey @Shorty , congrats on getting a le creuset!
It's my next goal for myself nuts that I've got the KitchenAid and the attachments.
I get that is flour, eggs, salt, water, oil so it shouldn't be too hard
But it probably is.
Democrats Abroad! || Vote From Abroad
Stick blend until pebbles, throw out on a surface, bring together and knead by hand for like 5 minutes, rest for twenty minutes and then work through the pasta roller. Add water or flour if it looks too dry/wet.
I like to start by rolling all of it as a single mass in its most open position (position, not number, they can always go wider) folding until it comes together and then work down the numbers until it becomes too big, then divide up and keep working down the numbers until it is at the desired thickness.
Satans..... hints.....
getting married was the only way it was ever going to happen!
Similarly, I wouldn't be surprised if you told me that 90% of people who own a KitchenAid stand mixer got it as a wedding gift.
I am the 1%
Otherwise I'd probably not have one.
This was exactly what I was going to post.
I got mine when my parents decided they didn't actually need a second home