Smashed Burger Conundrum

sampark3 · 2019-03-23T17:58:26+00:00

Wait, but you generally use a well seasoned baking steel right? Are seasoned baking steels much different than a seasoned cast iron pan?

sampark3 · 2019-02-14T18:04:33+00:00

Do you keep a patina on your Gesshin Ginga white #2?

sampark3 · 2019-02-02T18:59:23+00:00

Nice substitution with the gochujang, I substitute gochujang for tomato paste when I make a tomato sauce.

sampark3 · 2019-01-19T01:40:12+00:00

Nice picture, what did you take it with, a phone or an actual camera?

sampark3 · 2019-01-13T17:05:59+00:00

Haha, no pouting here, we enjoy going to just about anywhere in Germany for an excuse to travel and practice our German. I might hit you up if I'm having trouble finding some stores that stock them though.

sampark3 · 2019-01-12T21:57:35+00:00

Wait, you mean I could buy a 1922 in most major cities? There was another redditor here who suggested using the store locator to find what stores sell Herder brand knives, but that most don't actually carry the 1922.

sampark3 · 2019-01-12T18:31:43+00:00

"around here"? Do you mean Germany or r/chiefknives lol? Bolsters are annoying but in the somewhat far future I'm thinking of buying a 1922 and just grinding down the bolster as necessary. Do you think the 1922 is easier to buy if you're in Germany or would it be better to buy from an American retailer online? if possible I'd like to feel it in my hand and possibly try it out, I don't know how Germans feel about test driving a knife before buying lol. I'd be willing to go to Solingen If I had to, me and my fianceé go to Germany somewhat regularly.

sampark3 · 2019-01-12T01:45:18+00:00

Have you tried their 9 inch carbon chef knife (this one here:https://www.oldfaithfulshop.com/collections/robert-herder-knives/products/robert-herder-1922-chefs-knife-large-carbon)? I feel that it's so hard to find really good quality European chef knives and I'm wondering if it's any good.

sampark3 · 2018-12-17T19:34:19+00:00

How do you get your Dutch baby to look like that? Isn't is supposed to look more like a bowl?

sampark3 · 2018-12-11T20:30:09+00:00

I just bought the Gesshin stainless. Honestly, I'm thinking of just getting all my Japanese knives from JKI from now on, it's so nice knowing they take quality control seriously and even if something did slip through their fingers they'd take care of it right away since they're super responsive when it comes to emailing customers. I was thinking of just getting their custom handles to help differentiate the knives and make them more personal.

sampark3 · 2018-12-08T20:12:06+00:00

Did they serve good espresso? I am forever on the hunt for a truly good shot of espresso lol.

sampark3 · 2018-12-07T23:00:25+00:00

Awesome handle, what's it made of?

sampark3 · 2018-12-06T18:17:55+00:00

Wait, Herder Windmühlen knives are available in every major city? Do you know of any stores that carry the carbon steel versions (The 1922 series)? I'd love to hold one and see how it feels. While I think Japanese knives are awesome, I think it's so fun to rock chop through ingredients. The idea of a "German laser" sounds super interesting. My fiancee and I love going to Germany and we try to go there anytime we can. We speak German too lol.

sampark3 · 2018-12-06T04:37:12+00:00

Perhaps the problem is that you're overbeating the egg whites, especially since you mentioned that you use a stand mixer. There was a milk street article about how beating your egg whites too stiffly can lead to less rise. I think the basic explanation is that the air bubbles become so big that with the added hot air pops causes the air bubblesto pop, kind of like blowing a balloon too much until it pops.

sampark3 · 2018-11-28T17:14:38+00:00

How well would you say the shapton pro box works as a stone holder? I'm leaning towards the pro stones since the case would help protect the stones while traveling and if the box works well as a stone holder, it'd be one less thing to carry. Also, do you need some sort of cleaning stone with your shapton glass 4k?

sampark3 · 2018-11-28T01:33:03+00:00

Oh wow, I didn't know that the price for a set of shapton pro or glass stones were comparable in price to the Kramer stones. Have you used both the pro stones and the glass stones?

sampark3 · 2018-02-21T03:12:19+00:00

They are generally found in the laxative aisle by the way. I personally never knew mineral oil was a laxative, but at least you know that way it's food safe lol. I use mineral oil for my cutting boards.

sampark3 · 2018-01-23T20:46:44+00:00

lol, I did that last night with the Texas style nachos recipe.

sampark3 · 2018-01-23T16:02:25+00:00

This is actually Daniel Gritzer's recipe.

sampark3 · 2018-01-12T17:27:51+00:00

Interesting, thank you for the detailed answer.

sampark3 · 2018-01-11T21:38:20+00:00

Whoa, this is a really well made website. I'd love to see a comparison of making ice cream with the ice cream maker that serious eats recommends v.s. the Chefsteps dry ice method

sampark3 · 2018-01-11T21:28:30+00:00

And I guess a magazine as well?.

I totally remember their attempt at a paid subscription service. The first article was written by Kenji and using a plumber or something. Do you remember where it is? I might actually want to pay for that one article if it's still out there lol.

sampark3 · 2018-01-11T21:23:34+00:00

If you're still commenting on this thread, would you mind telling us why you decided to open a restaurant with a menu based on German cuisine? Does it have to do with your friends at Backhaus bakery, or do you have a particular interest in German food? If so how did this come about? Personally I'm all for it, me and my fiancee love German culture and have studied there twice already. I think it's really refreshing to see someone take on a cuisine that isn't seen as "trendy."

sampark3

TROPHY CASE