I received yesterday a Beka Artist pan, very good looking carbon steel pan :-) I like the fact that it is a little thinner, more reactive than my Mineral B Pro.
Your Enzo knife looks like a Ko-Bunka. I have one from a different Japanese artisan and I absolutely love it. Ridiculously handy to use in the kitchen. SG/R2 steel is relatively easy to sharpen if you have stones.
As to spices, I cleared my spice rack when I moved. Cheaper to buy new ones than to move them across the country. I now buy them in small quantities from Spice House. You can order envelopes with free shipping. Otherwise, go to store and buy the smallest amount.
I shop at Walmart. You are right about the prices. My problem with Walmart, is that they used to advertise that everything in the store was made in the USA. Not anymore, good luck finding something that is made in the USA.
Funny you should mention out of date spices. Just about two weeks ago I went through mine. Yes, found some that were ah "double digit" years old. I'm now resolved to use more spices more often. re: acidic ingredients in carbon steel - a few months back I found out the hard way that yes, some wines are apparently acidic. Didn't ruin the dish or completely trash the seasoning, but there was noticeable damage to the seasoning layer. Agree on tile counter tops. Had them once, never again.
Was this video taken down earlier?? I was watching it and when the subject of Walmart being a monopoly came up the video disappeared and "This video is not available." came up.
Yes it was... not to get too far into the weeds, but I got roped into going to a piano recital and was rushed to get the video live and uploaded one that had a bad edit in it, so I axed it, fixed it when I got back, and re-uploaded. Sorry for the inconvenience!
The seasoning on the typical carbon steel paella pan is pretty thin and inconsistent. You’re constantly craping the surface to get soccarat off along with the seasoning. The advice from most of the paella manufacturers is to oil and rap the pan in wax paper as it will still rust. If someone is really concerned about impurities you can always use an enameled paella pan.
I checked some forums because I always use stainless… if it’s a new season, it will strip it. If it’s a more bullet proof season you can get away with oil added and blah blah… so in other words… I’d personally stick to something not seasoned. But hey.. if you don’t mind possibly reseasoning, then I’d try it and see what happens.
It's fine. Pretty much every morning I fry eggs in olive oil and butter and follow that up with sliced onions and some other vegetable like bell pepper. To clean up I just run it under hot water with a few swipes of a chainmail scrubber, wipe with a towel then heat it on the burner to ensure dryness.
No there not acidic, if your concerned though, use shallots, much more milder. I said those last three words in my head slowly/one at a time like Scott does.
Key thing being oil. Sake when usk did the paella pan question about tomatos in his carbon steel pan.. he mentioned how diluted it was from the water, oil, and everything else. Everyone I saw that did it in forums used plenty of oil.
Dealing with tomato based sauces in carbon steel: neutralize with some baking soda, or if that seems weird, add finely ground fresh carrot to the sauce. Works in my cooking but then my skillets and wok are very seasoned, especially the cast iron.
I think they have monopolies in small markets where they are the only one especially after they outcompeted the local competition. It is not always such a good price.
This tomato or acidic food cooking stuff is really interesting. I do a big research about cultures in different interests and mostly... They dont care. Woks and indian tarwas and similary designs, including iron pans. They just use it. And have no problems. And there is a lot water and acidic food used. The better it is, we dont have mixed materials in a iron pan. I am sure all of us knows tamara rubin and her work. The website was a good source where i see that my de buyer not have stuff in it, where i worried about it.. I also dont know if its matter if we recycle a koarean nuclear battleship into iron pans and use it a life long. Other experiments and crafters use ww2 shovels or metal sheets for barbecue. And we dont know from where the metal is. First months.. I do everything wrong with my de buyer wok. Food like noodles with spinach becomes a bit grey. But i did not seasoned the wok. Earlier this year i did all the actually research. I seasoned the wok. Make lasagne in the pan. I dont store the food in it. Everything is fine. Could be more worse if i choosed a recycled battleship-pan. But if you trust your pan.. I trust you and your food. 😮
I'm an omnivore. However I don't feel threatened by those who wish to restrict their own consumption of meat while seeking options which attempt to mimic the savory taste of meat. And I can't blame manufacturers for trying to describe their products using terms which give consumers some idea of the flavor profiles they can expect. But, hey, if ridiculing them boosts your ego, don't let me stop you. Amuse yourself.
Agreed. Most of the descriptions he complains about are on ALL of the descriptions for our processed foods. Do you really think they were “Fresh Ingredients?” That’s an argument that’s too little, too late.
Kind of a strange take on lab grown meat. That's like saying non-alcoholic beer should be banned because allowing it would lead to attempts to ban alcoholic beer.
I too find it curious when vegan products try to replicate animal based food products such as meat and dairy. I am of the opinion that if a vegan diet is really healthy and desirable for humans there should be no need to emulate meat, dairy or seafood products and the diet should stand on its merits alone. The fact that it does not include essential nutrients and requires supplements indicates to me it is not sustainable or desirable for optimum health.
I feel like people who don’t understand vegan diets shouldn’t be bashing or criticizing.. instead.. ask why.. ask about it.. not everyone is vegan for the same reason, and not all vegans hate the thought of something named after a meat. Im not going to sit here and explain, I’m just stating that ignorance is not always bliss. Asking and understanding is the only real way to criticize…
@@thatsnotmyname1230 i see it daily from too many people. Usk has showed respect in the past, so I’m wondering if it just was worded poorly… maybe just a bad day. Mistakes are ok. The rebound is what’s important. 🍻
The vegan bashing is getting quite old. Is it that you don't understand it, or don't agree with it? I enjoy this channel because your reviews are genuinely insightful, but the negativity for vegans and vegetarians (of which I'm neither) makes me want to switch channels.
Haha i read this week that ticks in America can cause a meat Allergy.. You can become vegan by a tick bite... We live in a strange world. Dont ask the Details but i hope you think thats funny, too. (the real allergy wont be funny but... Kontext) 😅
Or..troglodytes/caveman meat diet..🤣 I agree at one point in time, we NEEDED to eat animals, to survive..but..we have progressed to a stage, where we no longer NEED to kill and eat animals, for anything other then pleasure.
@@dizzywillow451ouch…. So upset by someone else’s diet. How do you deal with people who like cats and not dogs? Or blue and now red? Do you lash out? It’s a simple diet choice, and it just happens to not be yours. Get over that. Please.
Why-do marketers not understand that Veggie-heads do not want to eat meats, so, -why think making fake meats are appealing to them?? There was one other oxymoron on that hilarious list- the pizza is not a pizza, it is a flatbread crust…. Good one!
Dude just because there are people amongst us that consider Walmart a plague that infects America doesn’t mean we go and tell others how to buy. I don’t like them for many reasons. I certainly can see why people who only consider the impact solely their life would buy from them. At the same time I would hope you’re not telling me where to spend my money and that I might not have legitimate reasons to not buy from them.
Vegan meat lovers pizza…is what is wrong with special diets. For me, I prefer making new recipes that are originally meant for the specific requirements. Trying to emulate dishes with forbidden items only makes sense for those who miss items before they changed their diet. That only reminds you of what you gave up instead of embracing the new lifestyle.
I’ve enjoyed all your shows, until this one. Can you explain why you find enjoyment in making fun of Vegan cuisine? A persons choice to not eat certain products seems to offend your sensibility of how food should be enjoyed. This might give some people the impression that YOU alone hold the standards we all should expect to see in the culinary spectrum. Many people, due to medical reasons beyond their control, must eat this way. And your candor toward the matter is unbecoming of a creative figurehead. Please think about these things when you diminish the delicacies of others. The world is diverse, maybe think about that theory before you spout silly small ideas about what’s acceptable in your small view.
Always enjoying your pancast. It is informative and entertaining.
I received yesterday a Beka Artist pan, very good looking carbon steel pan :-) I like the fact that it is a little thinner, more reactive than my Mineral B Pro.
Someone who isn’t 100% vegan can still enjoy vegan products. I find it fun sometimes, like trying out new technology.
Thanks for the tip on the teak cutting board at Costco, ordered one today! 😊
Your Enzo knife looks like a Ko-Bunka. I have one from a different Japanese artisan and I absolutely love it. Ridiculously handy to use in the kitchen. SG/R2 steel is relatively easy to sharpen if you have stones.
As to spices, I cleared my spice rack when I moved. Cheaper to buy new ones than to move them across the country. I now buy them in small quantities from Spice House. You can order envelopes with free shipping. Otherwise, go to store and buy the smallest amount.
I shop at Walmart. You are right about the prices. My problem with Walmart, is that they used to advertise that everything in the store was made in the USA. Not anymore, good luck finding something that is made in the USA.
How much was the Enzo and where did you get it?
Funny you should mention out of date spices. Just about two weeks ago I went through mine. Yes, found some that were ah "double digit" years old. I'm now resolved to use more spices more often.
re: acidic ingredients in carbon steel - a few months back I found out the hard way that yes, some wines are apparently acidic. Didn't ruin the dish or completely trash the seasoning, but there was noticeable damage to the seasoning layer.
Agree on tile counter tops. Had them once, never again.
Was this video taken down earlier?? I was watching it and when the subject of Walmart being a monopoly came up the video disappeared and "This video is not available." came up.
Yes it was... not to get too far into the weeds, but I got roped into going to a piano recital and was rushed to get the video live and uploaded one that had a bad edit in it, so I axed it, fixed it when I got back, and re-uploaded. Sorry for the inconvenience!
Not a problem.
Was afraid you got demonetized…
Either for the Walmart comment or the vegan pizza commentary. LOL.
Thanks for all you do!
@@tsukemono1someone set up the piano recital. It is possible it is the vegan Walmart community! 😄
Brisa knives of Finland used to have a brand called Enzo - not kitchen knives though.
The seasoning on the typical carbon steel paella pan is pretty thin and inconsistent. You’re constantly craping the surface to get soccarat off along with the seasoning. The advice from most of the paella manufacturers is to oil and rap the pan in wax paper as it will still rust. If someone is really concerned about impurities you can always use an enameled paella pan.
I love Walmart. They deliver my groceries to my door and I have friends who can pull in serious side-gig-cash driving for them. Win-win.
On the paella subject…those pans do not really build seasoning that would be removed
Are onions considered acidic foods not be used in carbon steel pans?
I checked some forums because I always use stainless… if it’s a new season, it will strip it. If it’s a more bullet proof season you can get away with oil added and blah blah… so in other words… I’d personally stick to something not seasoned. But hey.. if you don’t mind possibly reseasoning, then I’d try it and see what happens.
It's fine. Pretty much every morning I fry eggs in olive oil and butter and follow that up with sliced onions and some other vegetable like bell pepper. To clean up I just run it under hot water with a few swipes of a chainmail scrubber, wipe with a towel then heat it on the burner to ensure dryness.
No there not acidic, if your concerned though, use shallots, much more milder. I said those last three words in my head slowly/one at a time like Scott does.
Key thing being oil. Sake when usk did the paella pan question about tomatos in his carbon steel pan.. he mentioned how diluted it was from the water, oil, and everything else. Everyone I saw that did it in forums used plenty of oil.
Dealing with tomato based sauces in carbon steel: neutralize with some baking soda, or if that seems weird, add finely ground fresh carrot to the sauce. Works in my cooking but then my skillets and wok are very seasoned, especially the cast iron.
I did a spice purge just a few weeks ago. I found a 20yr old spice! lol But no where near the amount of your clean out.
I have two of those cutting boards, and that is a good value. ATK recommends!
I think they have monopolies in small markets where they are the only one especially after they outcompeted the local competition. It is not always such a good price.
I like the beard, Uncle Scott.
From the Amazon pricing it doesn't seem Matfer took a hit since they raised prices by about $10 since this whole fiasco started.
I guess the way how they handled things speaks for them.
I do eat fake cheese because I’m allergic to cow’s milk protein. It’s not the same and I am so glad to be a happy meat eater.
That cutting board is huuuge. But that knife is gorgeous!
Harmons is a fantastic grocery store but their prices are crazy on certain items. Harmons for special items, Walmart for the rest
This tomato or acidic food cooking stuff is really interesting. I do a big research about cultures in different interests and mostly... They dont care. Woks and indian tarwas and similary designs, including iron pans. They just use it. And have no problems. And there is a lot water and acidic food used.
The better it is, we dont have mixed materials in a iron pan. I am sure all of us knows tamara rubin and her work. The website was a good source where i see that my de buyer not have stuff in it, where i worried about it.. I also dont know if its matter if we recycle a koarean nuclear battleship into iron pans and use it a life long. Other experiments and crafters use ww2 shovels or metal sheets for barbecue. And we dont know from where the metal is.
First months.. I do everything wrong with my de buyer wok. Food like noodles with spinach becomes a bit grey. But i did not seasoned the wok. Earlier this year i did all the actually research. I seasoned the wok. Make lasagne in the pan. I dont store the food in it. Everything is fine. Could be more worse if i choosed a recycled battleship-pan. But if you trust your pan.. I trust you and your food. 😮
I'm an omnivore. However I don't feel threatened by those who wish to restrict their own consumption of meat while seeking options which attempt to mimic the savory taste of meat. And I can't blame manufacturers for trying to describe their products using terms which give consumers some idea of the flavor profiles they can expect.
But, hey, if ridiculing them boosts your ego, don't let me stop you. Amuse yourself.
Agreed. Most of the descriptions he complains about are on ALL of the descriptions for our processed foods. Do you really think they were “Fresh Ingredients?” That’s an argument that’s too little, too late.
Kind of a strange take on lab grown meat. That's like saying non-alcoholic beer should be banned because allowing it would lead to attempts to ban alcoholic beer.
Don't break off the tip!!!
I too find it curious when vegan products try to replicate animal based food products such as meat and dairy. I am of the opinion that if a vegan diet is really healthy and desirable for humans there should be no need to emulate meat, dairy or seafood products and the diet should stand on its merits alone. The fact that it does not include essential nutrients and requires supplements indicates to me it is not sustainable or desirable for optimum health.
It's because they like the taste of meat but don't want to kill animals, it's not that complicated
That "meatlover's pizza" ticks all the boxes for ultra-processed food. Not sure whether it really is still food…
Love the channel but I don't care for the vegan bashing. Let them be.
It's like the furries, I don't bother them about their fur suits and they don't bother me about ranch in my coffee.
@@boms. I hope you’re kidding about the ranch.
I feel like people who don’t understand vegan diets shouldn’t be bashing or criticizing.. instead.. ask why.. ask about it.. not everyone is vegan for the same reason, and not all vegans hate the thought of something named after a meat. Im not going to sit here and explain, I’m just stating that ignorance is not always bliss. Asking and understanding is the only real way to criticize…
Especially being a big channel.. bad etiquette.
@@thatsnotmyname1230 i see it daily from too many people. Usk has showed respect in the past, so I’m wondering if it just was worded poorly… maybe just a bad day. Mistakes are ok. The rebound is what’s important. 🍻
They should make vegetables cut in the shape of their favourite meats to ease them in even more gently 😄
The vegan bashing is getting quite old. Is it that you don't understand it, or don't agree with it? I enjoy this channel because your reviews are genuinely insightful, but the negativity for vegans and vegetarians (of which I'm neither) makes me want to switch channels.
Haha i read this week that ticks in America can cause a meat Allergy.. You can become vegan by a tick bite... We live in a strange world. Dont ask the Details but i hope you think thats funny, too. (the real allergy wont be funny but... Kontext) 😅
HHHHHHHHH…..ERBS.
I gather you’re not an American if you pronounce it Herbs, not Erbs.
@@andregreen8040 two nations divided by a common language. 😉 Dropping letters is simply laziness. 👍
It should be illegal to call anything "meat" (or "milk" for that matter) if it didn't come naturally from an animal.
In Germany respectively in the EU it actually is: all names of products of animals are protected (meat, sausage, milk, cheese and so on).
Actually it is illegal to call them that in Germany.
Agreed. Fake garbage being sold as real
@@Visitkarte what do they call Almond Milk in Germany?
@@UnCoolDad Mandel Drink (literally) or even Almond Drink.
Highly processed science fiction food, no thanks…
Or..troglodytes/caveman meat diet..🤣 I agree at one point in time, we NEEDED to eat animals, to survive..but..we have progressed to a stage, where we no longer NEED to kill and eat animals, for anything other then pleasure.
Keep your religion to yourself…
@@rstumbaugh43 Mmmmm ! and so much pleasure in a juicy steak. 🤣🤣🤣🤣
@@dizzywillow451ouch…. So upset by someone else’s diet. How do you deal with people who like cats and not dogs? Or blue and now red? Do you lash out? It’s a simple diet choice, and it just happens to not be yours. Get over that. Please.
Why-do marketers not understand that Veggie-heads do not want to eat meats, so, -why think making fake meats are appealing to them??
There was one other oxymoron on that hilarious list- the pizza is not a pizza, it is a flatbread crust…. Good one!
Dude just because there are people amongst us that consider Walmart a plague that infects America doesn’t mean we go and tell others how to buy. I don’t like them for many reasons. I certainly can see why people who only consider the impact solely their life would buy from them. At the same time I would hope you’re not telling me where to spend my money and that I might not have legitimate reasons to not buy from them.
I would hope that those who are able to chose more labor and environmentally friendly options would do so.
When it comes to these people's use of oxymorons , the emphasis should be placed more on the MORON part of the word rather than the oxy.
Re Manwich: Local Walmart $1.34, Local Kroger $1.33
Re Vegan pizza: After looking at the ingredient list there ia no way I would trust this product
I want my food to be vegan.
... grass fed animals works for me
I pay up for the grass fed beef
Vegan meat lovers pizza…is what is wrong with special diets. For me, I prefer making new recipes that are originally meant for the specific requirements. Trying to emulate dishes with forbidden items only makes sense for those who miss items before they changed their diet. That only reminds you of what you gave up instead of embracing the new lifestyle.
Common sense.
You feed your kid manwhiches that's ridiculous to buy 500$ pans but worried about price of canned food maybe get your priorities together 😂
I’ve enjoyed all your shows, until this one. Can you explain why you find enjoyment in making fun of Vegan cuisine? A persons choice to not eat certain products seems to offend your sensibility of how food should be enjoyed. This might give some people the impression that YOU alone hold the standards we all should expect to see in the culinary spectrum. Many people, due to medical reasons beyond their control, must eat this way. And your candor toward the matter is unbecoming of a creative figurehead.
Please think about these things when you diminish the delicacies of others. The world is diverse, maybe think about that theory before you spout silly small ideas about what’s acceptable in your small view.