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What Are You Buying Right Now? (non-OT version)
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Trumpet was my first instrument in school but switched to singing/acting then much later to guitar. Banjo player abroad my ship wanted someone to accompany him with guitar so I picked up one in our next port of call - Barcelona. Fun times.zaphod said:oh, my recording days have been over for years. My recordings were straight to open reel, reVox (replaced by a now idle studer), or Tascam.
My enjoyment now is listening - diving deep back into my vinyl. That said, I've started in on my trumpet again when nobody is about. Just messing about, barely have 1 octave of range. Want to get my chops built up before I inflict on anyone.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
6baluts said:I stole a page out of @WeberWho playbook and sniffed around FB Market place for another PK grill. Found a gent up in Maryland who was selling a couple of them. Made contact and agreed to meet up. Woke up drove across the "Bodacious Bridge & Tunnel" aka CBBT and arrived at his place. Picked up a heavily used PK Original and a never used PK 360 both for for $300. The gent and I got to talking and went into his garage and he had a new in box AF PK. Was not interested to be truthful. He was telling me he was no longer going to do SCA events and had 2 guys stand him up who were interested in the AF Pk. So he asked if I would be interested in thr grill for $150. SOLD. Loaded all 3 in the truck and the "Pk Express" headed back to Va Beach, PK rich, wallet poor.
Way to clean up when given the opportunity! That's awesome! Post some pictures when you get a chance! Congrats! @6baluts"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Let's get the Despot thread off the top 5 😂
This is for @Paolo.
My wife asked an older Italian neighbour if she makes gnocchi from scratch, the answer was no. This got me thinking if most Italians (even the older generation) don't bother making gnocchi from scratch? I guess that would be similar to most Chinese don't make noodles from scratch lol.
Bought these for around $2 a 500g pack, perfect food to celebrate the Olympics! We don't eat this often, will probably cheat with sun dried tomato pesto sauce out of a bottle.
Some of you La Bomba fans may recognise the name Aurora, it's a big wholesale importer of Italian food here. Little Steven used to pick up cases of the canuck crack from their warehouse.
canuckland -
I asked about La Bomba while in Italy. No one knew anything about it even with pictures.
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I thought the origins were Bolivian.Elijah said:I asked about La Bomba while in Italy. No one knew anything about it even with pictures."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
My father loves La Bomba!! Gave me a jar a few months back. Was excellent.
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Not surprised that you couldn't find it. As far as I can tell La Bomba is importer Aurora's private label, for example they also have La Bomba sun dried tomatoes.Elijah said:I asked about La Bomba while in Italy. No one knew anything about it even with pictures.
Another local importer GiGI has its own version of Bomba label:
canuckland -
Never heard of La Bomba or Aurora! And you seldom hear anybody making gnocchi from scratch.Canugghead said:Let's get the Despot thread off the top 5 😂
This is for @Paolo.
My wife asked an older Italian neighbour if she makes gnocchi from scratch, the answer was no. This got me thinking if most Italians (even the older generation) don't bother making gnocchi from scratch? I guess that would be similar to most Chinese don't make noodles from scratch lol.
Bought these for around $2 a 500g pack, perfect food to celebrate the Olympics! We don't eat this often, will probably cheat with sun dried tomato pesto sauce out of a bottle.
Some of you La Bomba fans may recognise the name Aurora, it's a big wholesale importer of Italian food here. Little Steven used to pick up cases of the canuck crack from their warehouse.
Personally, I make tagliatelle, lasagne, and ravioli, but I’ve never even considered making gnocchi. We tend to think of gnocchi as something for a quick and easy lunch, so why bother making them from scratch?That said, you should always keep in mind that culinary habits vary wildly in our relatively small country. You can find different specialties — and very different cooking traditions — just by moving to the next town a few miles away. So you never now precisely what happens elsewhere! -
Years ago, we spent almost a month in Tuscany and stayed in a beautiful village called Pergine Valdarno (only spent two of the weeks of the trip at that property). The owners were exceptionally kind and hosted us for dinner at their house, at which time they taught us to make fresh gnocchi from scratch (my wife had previously made it at home, for fun). A private cooking class in Tuscany. Great memory of a really momentous trip.Paolo said:
Never heard of La Bomba or Aurora! And you seldom hear anybody making gnocchi from scratch.Canugghead said:Let's get the Despot thread off the top 5 😂
This is for @Paolo.
My wife asked an older Italian neighbour if she makes gnocchi from scratch, the answer was no. This got me thinking if most Italians (even the older generation) don't bother making gnocchi from scratch? I guess that would be similar to most Chinese don't make noodles from scratch lol.
Bought these for around $2 a 500g pack, perfect food to celebrate the Olympics! We don't eat this often, will probably cheat with sun dried tomato pesto sauce out of a bottle.
Some of you La Bomba fans may recognise the name Aurora, it's a big wholesale importer of Italian food here. Little Steven used to pick up cases of the canuck crack from their warehouse.
Personally, I make tagliatelle, lasagne, and ravioli, but I’ve never even considered making gnocchi. We tend to think of gnocchi as something for a quick and easy lunch, so why bother making them from scratch?That said, you should always keep in mind that culinary habits vary wildly in our relatively small country. You can find different specialties — and very different cooking traditions — just by moving to the next town a few miles away. So you never now precisely what happens elsewhere!My wife does pasta making once in a while here. She is quite good, IMO (totally unbiased 😂).
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@Paolo Not sure if you noticed, the gnocchi is from Milano! Aurora is a wholesale importer here, La Bomba is their private label.
canuckland -
@GrateEggspectations, I remember your enthusiastic comments about that experience. The magic of Tuscany and the magic of traveling when you’re lucky enough to find genuine hospitality!
Btw, those tagliatelle look gorgeous!
@Canugghead, apparently the Milan Rabbi gave the khosher certification to this product! -
Just ordered a Lodge Cookware cast iron double dutch oven. The lid doubles as a frying pan 🥳
Perth, Western Australia -
If you need something larger, consider the Challenger bread pan: https://challengerbreadware.com/. I've got one and use it regularly for bread. I believe that its lid would work well for steak or two hamburgers.Somewhere on the Colorado Front Range
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@paolo Many non perishable food items here are kosher certified. Many years ago (I can't remember the details) there was some sort of personal income tax allowance/credits (aka loophole?) here for higher expenses on kosher food, one didn't even have to be Jewish and no documentation needed. It was obscure but our tax prep accounant knew about it!
canuckland -
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Thanks for the tip! They look great 😄Corv said:If you need something larger, consider the Challenger bread pan: https://challengerbreadware.com/. I've got one and use it regularly for bread. I believe that its lid would work well for steak or two hamburgers.Perth, Western Australia -
Eggpharmer said:
Do they disk tenderize the briskets? Or just other cuts of beef?LBGE, 36" Blackstone, Anova ProCharleston, SC -
Steaks only. Whole primals are not.BigreenGreg said:Eggpharmer said:
Do they disk tenderize the briskets? Or just other cuts of beef?Austin, TX -
canuckland
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Stop spending my money!Canugghead said:"The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
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@botch Congrats in order?
btw, your tankless water heater descale adventure got me curious, would love to hear what happened after the scale has settled.canuckland -
Dang you @Canugghead - I know the fault lies with me, but am assigning some blame your way as you tempted me over the line. Have successfully avoided Sous Vide for years as I know it'll be a rabbit hole for me. The $20. price just got me to jump in the hole.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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@dbCooper Haha, welcome to the sv world. If I'm in the US I would buy one in a heartbeat as backup, what can you buy with $20 these days?
canuckland -
If you don’t yet have a vac sealer, now is the time to consider one. They pair beautifully.dbCooper said:Dang you @Canugghead - I know the fault lies with me, but am assigning some blame your way as you tempted me over the line. Have successfully avoided Sous Vide for years as I know it'll be a rabbit hole for me. The $20. price just got me to jump in the hole. -
A new cook book. Very cool with pictures of how to set up the egg for each different cook.
Perth, Western Australia -
Same story here; for a Jackson, had to try it. Anova is one of the more “budget” brands, but I loved their rice cooker (a “Best Buy” back in the day) and bought the same thing after the first one died (over a decade of use, 2~3 times/week).dbCooper said:Dang you @Canugghead - I know the fault lies with me, but am assigning some blame your way as you tempted me over the line. Have successfully avoided Sous Vide for years as I know it'll be a rabbit hole for me. The $20. price just got me to jump in the hole.
Ironically just today ATK posted a video of reverse-seared beef short ribs; the sauce sounds delicious but that video got more negative feedback than I’ve seen on that channel, everyone claimed that cooking short ribs to only 140º would result in tough chewing. So I printed out that recipe and it will be the first one I try with my new Sous vidé stick, take the short ribs to 170º or so then sear in a CI pan or caveman on the Egg."The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
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Yep-no more cooking gear rig (aka sv) rabbit holes for me. But thanks for asking.Canugghead said:Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Original Corning Ware P-315 for $5 at an estate sale. They wanted $10.
I would rather light a candle than curse your darkness.
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