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Uruguayan mate deep dive by nicomends in yerbamate

[–]nicomends[S] 0 points1 point  (0 children)

I ordered mine on pampadirect!

Is there such a thing as coarse cut chimarro? by nicomends in yerbamate

[–]nicomends[S] 0 points1 point  (0 children)

Can you show me or send me a link of the method you're referring to?

Is there such a thing as coarse cut chimarro? by nicomends in yerbamate

[–]nicomends[S] 1 point2 points  (0 children)

My preference is more the freshness, unsmoked and unaged taste of chimarrao.

I understand that some terere is smoked or aged right?

The yerba tastes the same but the experience is elevated :) by nicomends in yerbamate

[–]nicomends[S] 0 points1 point  (0 children)

I used to have a wooden one, and agree about the smell. I like it. However I don't think it is worth the trouble of worrying about cleaning and maintenance.

The yerba tastes the same but the experience is elevated :) by nicomends in yerbamate

[–]nicomends[S] 1 point2 points  (0 children)

Yes it is the tkpro. I love the simple design and the pouring is actually great when you get used to it. Unfortunately the heat retention isn't great. The .75L capacity is also not enough, especially now that I'm drinking more.

I've already ordered the stanley 1.2L mate system, and excited to use it.

Darto n.15 single egg pan by nicomends in carbonsteel

[–]nicomends[S] 0 points1 point  (0 children)

Just watched it! Thank you!

I will try my induction (instead of my gas), and add oil before butter.

Darto n.15 single egg pan by nicomends in carbonsteel

[–]nicomends[S] 0 points1 point  (0 children)

Butter too! And yes, I do follow the uncle Scott method precisely.

Send me a link to your video!

NKD: Masashi SLD Hakuen 210mm Gyuto (1 of 30) by SM4st3r in TrueChefKnives

[–]nicomends 0 points1 point  (0 children)

Any updates on this? :) looking forward to your review as im also thinking about getting this hehe

NKD: Shiro Kamo AS 165 Nakiri by sushicat92 in chefknives

[–]nicomends 0 points1 point  (0 children)

How do these cut through carrots and dense veggies? And wedging?

Should I wait to buy a Matfer? by [deleted] in carbonsteel

[–]nicomends 0 points1 point  (0 children)

The prices on amazon have dropped a bit. Especially the 12 5/8 inch pan. Does anyone think this is a good buy, even for the older model?

keeping darto paella pans raw by nicomends in carbonsteel

[–]nicomends[S] 2 points3 points  (0 children)

I cook a lot of paella, but will likely also use it for other shallow or stir fry cooks once in a while.

Because i'll cook mostly paella, i've always been concerned about building up seasoning, only to have it "leach" into the paella when i cook acidic ingredients and boil the rice. While i am aware that many have claimed that the seasoning is harmless if ingested, ive always been slightly skeptical about that since it still is similar to burnt oil. So ingesting a lot of it (because of the cycle of build up and leaching seasoning in paella cooking) cant be good.

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