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Soups, BBQ, Knives and Pans: The Chef Thread

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Mon Mar 23, 2020 19:18:50

Bucky wrote:ikea

closed
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Mon Mar 23, 2020 19:20:42

CalvinBall wrote:Looked into ordering a couche to make baguettes. Amazon estimate it would be delivered end of April. :(

Couche bag
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Bucky » Mon Mar 23, 2020 19:56:47

Uncle Milty wrote:
Bucky wrote:ikea

closed


ikea dot com

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Grotewold » Mon Mar 23, 2020 20:12:26

You guys trying to get out in front of rationing?

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Mon Mar 23, 2020 20:16:11

Bucky wrote:
Uncle Milty wrote:
Bucky wrote:ikea

closed


ikea dot com

But their shipping charges!

I was going to buy an induction cooktop during the kitchen sale. Not sure if the Charlotte location is open for pickup but it appears out of stock now. $129 for shipping makes the savings questionable.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby The Dude » Mon Mar 23, 2020 22:39:33

Thought ikeas was open for pickup
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Mon Mar 23, 2020 22:43:17

Website states certain locations. I didn't check if Charlotte is one since the website showed zero inventory on the cooktop.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby The Dude » Mon Mar 23, 2020 22:44:43

Check bc ship to store is usually free
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Mon Mar 23, 2020 22:58:29

The Dude wrote:Check bc ship to store is usually free

I tried this morning and just checked again. I can order for standard shipping but receive an out of stock error for store pickup. Maybe they'll receive inventory before the sale ends in a week. No big deal if not. Good sale prices probably on the horizon for everything.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Phred » Tue Mar 24, 2020 10:49:24

Not sure if this should go into this thread or the Social Media thread but, Cal, your baking products look fucking amazing on Instagram. Hmmm...maybe the photography thread? Regardless, great work.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby CalvinBall » Tue Mar 24, 2020 12:04:34

Thanks pal!

I do not know what we are going to make next. been eyeing up a cinnamon bun recipe, so maybe that. or some croissants.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby JUburton » Tue Mar 24, 2020 12:18:10

I thought until recently that kerrygold and the like was better for baking until I saw Stella say that her recipes are all for standard AA butter and a European butter fundamentally alters them and I was mad at myself for wasting all that money on 'good' butter.

Note I'd still use kerrygold for croissants and use it for spreading.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby CalvinBall » Tue Mar 24, 2020 12:31:44

JUburton wrote:I thought until recently that kerrygold and the like was better for baking until I saw Stella say that her recipes are all for standard AA butter and a European butter fundamentally alters them and I was mad at myself for wasting all that money on 'good' butter.

Note I'd still use kerrygold for croissants and use it for spreading.


we just use regular store brand unsalted butter.

the kerrygold, i believe, has a higher fat content. for flakier pastries that is the way to go, from my understanding, but everything else stick to regular things.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby JUburton » Tue Mar 24, 2020 13:12:27

CalvinBall wrote:
JUburton wrote:I thought until recently that kerrygold and the like was better for baking until I saw Stella say that her recipes are all for standard AA butter and a European butter fundamentally alters them and I was mad at myself for wasting all that money on 'good' butter.

Note I'd still use kerrygold for croissants and use it for spreading.


we just use regular store brand unsalted butter.

the kerrygold, i believe, has a higher fat content. for flakier pastries that is the way to go, from my understanding, but everything else stick to regular things.
Yeah that's what I'm doing now. I find AA butter to actually brown easier too.

https://www.kingarthurflour.com/blog/20 ... ter-baking

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby lethal » Tue Mar 24, 2020 19:25:30

JUburton wrote:I thought until recently that kerrygold and the like was better for baking until I saw Stella say that her recipes are all for standard AA butter and a European butter fundamentally alters them and I was mad at myself for wasting all that money on 'good' butter.

Note I'd still use kerrygold for croissants and use it for spreading.


I like Kerrygold and use it all the time, but Bordier absolutely changed the butter game for me.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Tue Mar 24, 2020 19:31:19

I was a European butter skeptic until they had it BOGO. I wouldn't use it for cooking or baking (because I'm cheap) but it's a game changer on toast, etc.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Tue Mar 24, 2020 19:31:50

Roasted garlic is subpar for garlic bread.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Phred » Wed Mar 25, 2020 08:26:27

Uncle Milty wrote:Roasted garlic is subpar for garlic bread.


Roasted garlic is amazing but shouldn't be used for garlic bread.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby JUburton » Wed Mar 25, 2020 08:37:34

lethal wrote:
JUburton wrote:I thought until recently that kerrygold and the like was better for baking until I saw Stella say that her recipes are all for standard AA butter and a European butter fundamentally alters them and I was mad at myself for wasting all that money on 'good' butter.

Note I'd still use kerrygold for croissants and use it for spreading.


I like Kerrygold and use it all the time, but Bordier absolutely changed the butter game for me.
At like 30 bucks a pound it goddamn better.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Uncle Milty » Wed Mar 25, 2020 08:39:13

:shock:
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