Hi Kaleo,
What I wrote is a quick summary of the New Yorker article in terms of Bob’s early career–which I attached for verification.
That’s how I support what I say.
American-Japanese cultural fusion in kitchen knives is my personal interest and passion.
I used to wonder why my son wasn’t interested in cooking. He was always big on eating. I forgot I once learned to cook, and wrote down directions for sunny side up eggs for my boy. Now, he makes them all the time. Give him steps, he can swing it. Math geek, though. Follows direction to the letter. Still, he was so proud when he made them without me looking over his shoulder. On to Polish chop suey.
Yeah… I have both one and two qt models. Don’t use them a lot, but when I do, they are top notch for casseroles and thawing cooked frozen turkey/chicken in stock.
I haven’t been able to find beef cheeks in some time. Quite right about the sauce. Has that sheen to it. I just braised lamb shanks yesterday. Might be my favorite regular meal. Still, an hour is good timing for any braise.
I have one Corning Ware with glass lid, about two quarts. It is darned useful.
That’s the way I read it. I’d buy an IP any day before a sous vide. I felt at the onset SV was a bit more trendy, and for folks who like to tweek things up. That’s just not me. I lived my pressure cooker back in the day. Maybe my time for an IP is near.
I buy them at ethnic markets. If my local Latin market doesn’t have it, the giant produce market (started as wholesale-only and Asian and has grown to be the place that supplies many of the best tables in town AND carries Asian, Middle Eastern, Latin, African, and Caribbean specialties).
They’re cryod in 3-5 lb packages and you have to clean them yourself, as they are packed with lots of waste…about 30%. But they’re a favorite at my house.
Not at all, Ray. Kai Japan did not allow Kramer to develop cultural fusion, in ideas or cutlery. If you have evidence for what you wrote, give it up. This was not it.
My friends and I all learned to cook in college. We rotated - one person made dinner for everyone for a week. All of us went on to multiple higher degrees. We were good at reading the cookbook directions … and following them, like the scholars that we were. 
There’s no shame at learning to prepare journeyman meals - we got fancier after we’d gotten the basic home-ec skills down pat. Reading is good! Directions are good! Especially directions that explain why.
I love my IP. Best part is you cN fill it, put the lid on, press a couple of buttons and go do what you need to do.
Mine has a hold hot feature that keeps it at a safe temp without permanently fusing anything to the liner…and it will hold for hours, so if you get waylaid you still have dinner that has naturally released to ambient pressure and is still piping hot.
Got mine at Aldi by the way. I think it was $49
Point well taken. I feel dumb that, after making so much food in front of him, I never thought of just jotting down directions and he could swing it. I forgot that, at one time, I couldn’t cook eggs without a recipe, in my head at least.
Following directions is good. People who can master that simple task usually end up doing well in life. Those who don’t end up in jail, or similar situation.
I had to start with the simples, like anyone else. Forgot that simple meant basic directions. Live and learn. Or don’t.
You have a rotisserie for your egg? Sign me up!
My drawers and cabinets are full of pans and tools that I use every now and then . I’m a general contractor. We keep things stored for when we need them . Most jobs require carrying every tool known to man . They will always be there.
I meant to reply this message, but I wanted to take some photos. Then I couldn’t find it.
Anyway, end grain for mine.
I think there are some reasons why East Asians (Chinese, Japanese, Korean) had a tendency to use softer wood than Europeans for cutting boards – at least they used to.
My guess is: first, of course: tree type availability.; second, the knife cutting style difference.
Probably a third: No joinery required–one crosscut and you’re done.
Yo Greg - very similar here except 2 of the girls naturally took to cooking while my son and one daughter were a bit slower. But now they’re all pretty amazing! (Older than yours, 23, 22, 20, 17).
But they’re all getting there. Which is super cool.
Nice. My boy (2) will learn to cook those things he loves. My daughter I can show any dish one time, and she’s got it. My son needs it in writing and steps. TNHEN, he’ll give it a rip.
Glad your kids inherited your cooking addiction. Good habit.
If y’all like those log ends, I could make you some. I think the problem with a lot of wood, like red oak, is that, when cut it into disks like that, it will want to split as it dries. So, I would think finding a wood that doesn’t split when it goes dry would be a reason the Asian folks do as they do. Hell, I split logs that are 36" long, and they split. My wood burner can fit a yard long log.
I won der if I cut the red oak and put a steel band around it., to hold it together.
That is awesome. I had not been thinking of end grain. I imagine it is ideal for a very hard, thin knife. Gorgeous.
I can think of two: we have a large purple covered deep casserole dish that I use as a tureen. We bought it from a private potter in Vermont perhaps 25 years ago, who has since gone out of business. ( we still have one of the mugs and two small and two large bowls from her as well, but I like, not treasure them). And I have an OLD ( heaven only knows how old) pyrex loaf pan that belonged to my mother.
I could not be without a heavy-duty stand mixer. My KA ultra-power is about 24 yo and hasn’t differentiated between the two lowest speeds for years. It has served me well, but would love to replace with an Ankarsrum (drool). OTOH, nobody has complained about my baking.
I never desired, nor wanted to store, Christmas dishes. A dear friend gave us four Christmas dessert plates (some Lenox pattern) a couple of years ago that we try to use every Christmas.
