Best bakeware products according to redditors

You're in luck.

You can find all kinds of fun bento toys on Amazon. Here are my faves:

Kotobuki Egg Mold, Rabbit and Bear
https://www.amazon.com/dp/B002TZ04J6/

SCI Cuisine International 2.75 Inch Square Egg Press
https://www.amazon.com/dp/B002C8ZDQE/

CUTEZCUTE 10-Piece Bento Decoration Box, Animals Food Picks and Forks https://www.amazon.com/dp/B0038LNVR2/

Happy Sales Stainless Steel Vegetable Cutters
https://www.amazon.com/dp/B00095VK7S/

CuteZCute Animal Friends Food Deco Cutter and Stamp Kit
https://www.amazon.com/dp/B00CDPNA70/

Kotobuki Crayon Bento Box, Black Ninja
https://www.amazon.com/dp/B00C61CP3G/

Sushi Grass Baran Garnish Short
http://amzn.com/B001F73TX2

If you enjoy this sort of thing, it's easy to get lost in Amazon's lists of related products.

Spend $30 on those tools and these lunches should take 10 mins to assemble in the morning. One of my biggest challenges is keeping a variety of foods on hand.

*edited to add link to green sushi grass

I've considered buying this

That over cooked ring is still way too large. You need to sear hotter and faster. This is more of what it should look like.

I got a sous vide a few years back and use it at least once a week.

I'd suggest doing it with the chimney starter itself, al la Alton Brown, or get yourself a torch and a Searzall

I like using the torch at the table because it impresses all my drunk friends.

$12 cheaper on Amazon

https://www.amazon.com/Nordic-Ware-Haunted-Skull-Cakelet/dp/B00Y6PRETK/ref=sr_1_2?crid=3VGD6MNLD9RES&keywords=skull+cooking+pan&qid=1555516712&s=gateway&sprefix=Skull+cooking+%2Caps%2C162&sr=8-2

I hate you. I had just found the link to post that :(

ALL THAT WORK

I'M POSTING IT ANYWAY

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/

Neener.

If you like the edges, then this product, is for you good sir!
http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448
(Found this awhile back, thought it was cool myself lol)

Is your stove gas or electric?

What I used to do is build the pizza on a cast iron pizza pan, and then start it on my highest power gas burner. While doing this, I heat the broiler in the oven. Once the bottom of the crust is nice and light brown (it'll keep cooking so don't overdo it) you transfer it to the oven and let the broiler cook the top.

The other option is to convert a weber grill with some kiln shelves and refractory cement into a wood fired oven.

I've also found that the cast iron pan works better than stones in an oven. You heat it to 550 and let it come to temperature, then switch on the broiler to get it even hotter. When you put the pizza on the iron quickly cooks the bottom, and the broiler cooks the top. The iron has a quicker recovery time than a stone if you're cooking more than one pie.

You need this -> https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Your brownies look delicious, btw! 😋

I thought you were linking to this.

The Great Barstool Brownie Debate - Center Pieces vs. Corner Pieces

Pretty heavy CW in the article.
> Now over the years I’ve had my fair share of disputes over arbitrary opinions such as this, but this one is disappointing and flat out scary. I cant believe we live in world where people want corner brownies with burnt, crunchy edges.

and

>The center brownie embodies everything that makes a brownie a fucking brownie. And thats why its superior.

and

>And dont you dare…DONT YOU DARE…bring pizza into this.

The cultural homogeneity on this is becoming really scary. The center culture has captured the mainstream. Here's Buzzfeed with So, Brownies On The Edge Of The Pan Are Trash And I'll Tell You Exactly Why. Here's Delish.com with 5 Reasons You Should Never Eat The Edges Of Brownies. And more, and more, and more. Everywhere - you - look, the center culture reigns supreme.

I work at a large technology company, and in office discussions center culture is just automatically assumed. I'd love to be able to talk about what I like, but I'm afraid that any deviation from the center line will get me branded an edgelord. It seems that just five years ago or so, it was OK to cautiously admit that edges aren't that bad, but nowadays the best I can do is to try to quickly change the topic.

For now, Edge Culture can still use technology, but now that the Overton window has shifted away from it, I worry this solution won't last. These devices already have to carry cancer warnings in California, and I think the state legislature is mulling over an outright ban.

I can only hope that some of the IDW members will adopt Edge Culture and help counterbalance the relentless drive to the center… although I doubt even that will help, at this point.

It's a grilled cheese but you put pizza sauce and pepperoni on it. Preferably cooked in a campfire with one of these
https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG so the edges seal shut. It's so good but they look super shitty

My parents have a couple of these, almost the same thing, but you put them in a fire and the sandwich toasts up really well. SOOOO good.

Hence the creation of this lil' beauty.

Highly recommend these

They show up occasionally at Costco too in 2 packs for real cheap.

My "first apartment lineup" would look something like this:

• A reasonably decent general purpose ~12" stainless steel, tri-ply saute pan or skillet as a kitchen workhorse. I like this Cuisinart French Classic 5.5 qt saute pan, though note that it's a little pricey on Amazon right now (I got it for ~$65 iirc).
  
  
• A cheap nonstick 8-10" skillet for eggs & whatnot. Get one at HomeGoods / TJ Maxx / etc. Nonsticks are inherently disposable and there's little sense spending $$$ on them.
  
  
• A 2 qt saucepan w/ lid. Cheap is fine (see above).
  
  
• A 6-8 qt stockpot w/ lid for boiling pasta or making soup. Two ways to go here: (1) cheap aluminum or stainless stockpot, or (2) upgrade to an enameled cast-iron dutch oven which can do everything the former can and a lot else beside; Tramontina makes probably the best inexpensive ones.
  
  
• At least one aluminum half-sheet pan and matching oven-safe cooling rack.
  
  
• [Optional - if shopping for a carnivore] A 10" cast-iron skillet for burgers & steaks. I would get a Lodge (best combo of quality and value); usually available for around $15 if you hit discount stores or Amazon at the right time.

You may want to invest in this.

Source: https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

When prepared via the above instructions, each muffin clocks in at 230 calories, 21g of fat, 7g of protein, and just 2g net carbs. Compare this to a Starbucks Bluberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar!

Full recipe below. Feel free to check out the original source link for more details like nutrition and tips/tricks for making these! https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

INGREDIENTS

Muffins

• 1/3 cup Coconut Oil (measured solid, then melted; can also use butter)
  
• 1/2 cup Granulated Sweetener (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 3 Large Eggs
  
• 1/3 cup Unsweetened Almond Milk (Almond Breeze is good though most grocery stores have their own cheaper private label brand that will work)
  
• 2.5 cups (280g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1/2 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Fine Salt
  
• 1.5 teaspoons Baking Powder
  
• 3/4 cup Raw Blueberries (frozen or fresh)
  
• (Optional but recommended) Set aside 1 Tablespoon of Almond Flour and 1 Tablespoon of your Sweetener to coat your blueberries before mixing them into your batter
  
  
  Lemon Frosting (Optional)
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 1/4 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Lemon Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Lemon Zest (freshly grated or you can buy dried lemon peel)
  
• 1/2 Tablespoon Lemon Juice (fresh squeezed tastes best but isn’t necessary)
  
  
  

  INSTRUCTIONS
  

  
  Blueberry Muffins
  
  

1. Heat oven to 275°F (commercial convection oven with fan on low). Line a muffin pan with silicone or parchment paper muffin liners.
   
2. If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
   
4. Mix in baking powder and then stir in almond flour.
   
5. In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
   
6. Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
   
7. Fold the blueberries into the batter mixture in your large bowl
   
8. Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
   
9. Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.
   
   
   Lemon Frosting
   
   
10. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
    
11. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
12. Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
13. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
14. Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
    
15. Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.

You could always go with this, but the reactions when you show up to the office potluck won't be as interesting. https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

We had leftover steak from a parrilla, so we brought it home, chopped it all up and made tacos. You can make my cheese shell microtacos in the same muffin top pan you use to make my cheesebuns. It makes 6 slightly bigger tacos instead of the 12 tiny ones with the whoopie pie pan.

For the cheese shells we used the Cheddar & Asadero blend from Kraft which is our favorite because they add taco seasoning to the cheese.

https://www.instagram.com/p/BxvUEpcnZ4D/?igshid=80b9ntxh5fbp
Additional photos.

MICROTACOS

Ingredients
1 cup shredded cheese (we use this taco blend)
½ lb ground beef (or steak, chicken, etc.)
Chopped onion and seasoning to taste
Optional: guacamole and sour cream

Directions

1. Preheat oven to 350°F.
   
2. Fill bottom of whoopie pie pan (or muffin top pan) cavities with shredded cheese.
   
3. Meanwhile brown ground beef, onions and seasonings.
   
4. Bake cheese for 4 minutes (the cheese will be soft and bubbly, but will firm enough to close the tacos over the filling).
   
5. Add ≈1 tsp of meat onto one half of the melted cheese. Gently fold the cheese over the ground beef side to close. Repeat.
   
6. Bake 15 minutes to re-melt the cheese and solidify the taco shape.
   
7. Fill with guacamole and sour cream before serving.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

U need this

There are ways to make sure the turd brownies turn out perfectly everytime.... http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Always at least 2 crunchy edges

Or a [silicone baking mat](AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_api_i_VLH1DbVR2SK85) if it's an eco-friendly issue for her. Cheap, easy to clean, and lasts a long time!

Some of us like the edges...

even more so the corners...

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

The deal, from my perspective is that it was impossible to get a pizzeria pizza from a home oven, even with the use of a stone. And that is consistent with my long experience. A home oven will typically not go over 550F. A pizza oven can reach to 800F and up, and as anyone with discerning taste will tell you, it makes a world of difference.

Recently though, there was a post here that outlined the technique for baking a pizza under the broiler using a preheated cast Iron pan and I want to tell you. This makes a pizza that compares with any pizzarea pizza. I have made three pizzas so far with this method using my 10 X 15" flat cast iron grill.

The difference in taste is incredible. The increased heat leaves the crust crusty on the outside and bottom, yet a bit chewy underneath. The increased heat will just start to burn the very edges of the crust and impart that "smokey, pizza oven flavor" I am totally hooked on this. I made one for my wife and her sister two night ago and they were like OMG! Good!

The beauty of making your pizza at home is your choice of quality ingredients/ sauces- home made crust is soooo good.

Here are pictures of my cast iron grill, the grill under the broiler, and the finished product.

<a href="http://imgur.com/RAPJy" title="Hosted by imgur.com">http://imgur.com/RAPJy.jpg</a>

<a href="http://imgur.com/7Q9BU" title="Hosted by imgur.com">http://imgur.com/7Q9BU.jpg</a>

<a href="http://imgur.com/Pzld8" title="Hosted by imgur.com">http://imgur.com/Pzld8.jpg</a>

I heated the grill on the stove top to very hot and sprinkled some corn meal on it. I then shaped the crust on a sheet pan sprinked with corn meal. I then slid the crust onto the cast iron. Then I added the sauce and toppings while the bottom was starting to cook.

I am lucky that my broiler is in the actual oven and not underneath as some old ovens are.

I put the pan about 6" under he broiler checking frequently especially the first time. It took about 3 1/2 minutes untol smoke started to whiff off the edges of the crust and some of the toppings. Next time I am going to drop the rack down one notch and broil it longer, just to test the difference. In this case though, the pepperoni, onions and mushrooms were well cooked and he Mozz cheese was bubbling.

It was a eureka moment for me- Maybe that's not something you can get excited about, so be it.

Sooooo, I got curious and started looking around and lo and behold, there are actual 14" cast Iron pizza pans for sale and I ordered one yesterday, since round crusts are far easier to shape than rectangular ones, and I have some other uses in mind for the round cast iron pan.

It weighs 11 lb and you can buy it here:

http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/accessories/B0000E2V3X

Yes the cast Iron is hot to work with but so is every other pot we use.

Hope this is helpful!

I'm an old hand at pretzel making. Throw away the paper, and bake your pretzels on these on cookie sheets. They'll allow a little air to circulate on the bottom, while letting excess water from the bath to drain through without making a sticky glue. Your pretzels will come right off the rack with a lovely cross pattern on the bottoms.

Hello! Southern Ohio'an here.

I'm going to speak to car camping, and camping in campgrounds. I know a lot of folks on /r/camping are more into back packing, but I'm more of a roll into a campground, setup, and have a few beers sort of guy.

Car camping is a lot of fun. We have a pop up camper that we tow behind our van. But a tent is just as good.

Look into some local state parks that have camp grounds. You can find them here. http://parks.ohiodnr.gov/

You'll definitely want to go scope out a campsite first. Like its already been mentioned, Ohio doesn't have a lot of land like out west, where you can just hike out and go camping. And, since your a newbie, I'd definitely stick to a state park campground to begin with. Before we stay at a local campground, we'll drive through and write down site numbers that we like. Then, you can book them online. I tend to look for private heavily wooded sites, where I have complete privacy from my neighbors. But, everyone is different.

Ohio doesn't have any scary animals like drop bears or snipes, really your only worried about skunks and raccoon. Raccoon like to get into garbage and coolers after dark. Usually I set a propane tank on top of my coolers so they can't open them, and either take my garbage to the dumpster at the camp ground before bed, or double bag it and put it in the back of the van.

There are no animals that are going to try to actively come into your tent, while you are in there. There's just nothing that aggressive in ohio. I believe the saying is "They are more afraid of you than you are of them." Skunks are about the same as raccoons, but they are a bit ballsier. I've had them come right up into our campsite while we're still up, and even walk right under my chair while I was sitting in it! DO NOT FREAK OUT. If you freak out, they'll freak out, and they might spray. If you don't freak out, they're just like cats. Just be calm, and go on about your business. As long as you didn't leave food sitting out, its no big deal, they'll get bored and wander off.

If you are staying in a state park camp ground, they will have showers at the bath house. There will be bath houses with toilets, sinks and showers. Works pretty much like at a gym. Generally I only get a shower if I'm out for more than 2 nights. Less than that, and I just change my socks and underwears and wipe down with some baby wipes.

We're actually considering a trip to Geneva state park soon, which I think should be pretty close to you. http://parks.ohiodnr.gov/geneva#reserve

Here is a pretty typical campsite that we stay at, at a state park - http://imgur.com/2zib5Jw You can see there is a spot to park, and then a nice shaded wooded area for you to setup a tent, a fire ring, etc. A bathroom was about a 100 yard walk away. In case you are curious, the orange tape is a boundary line for my 3 year olds. They know they aren't allow to cross the orange tape, so we can trust them to run around the site without going too far.

So some basic things you are going to want to bring -
A tent. For sure.

Sleeping bags.

A tarp to go under the tent.

An air mattress, unless you like hobbling around like an old man after your camping trip because you slept on tree roots and rocks.

A cooking grate. The ones they have on the fire rings at a campground are laughable. A nice chrome one is like $20. I think I have this one. http://www.amazon.com/Romes-129-Pioneer-Chrome-Plated/dp/B001ASDHU6

Firewood. You are going to need more than you think you will. I pack one of those large rubbermaid storage containers that an average person could sit inside of, full of wood for each night we're camping. One of those little bundles they sell for $5 at a gas station would last maybe half an hour. This is a huge mistake I see a lot of first timers making, when I'm camping. You are not allowed to cut down wood in ohio state parks. If you are caught, you will get fined. Don't risk it. I get a cord of wood delivered to my house for $60 from a local farmer that sells it.

Something to START the fire wit. Especially if you end up with green wood. Bring some kiln dried wood, like some 2x4s, and something to get that going with - some newspaper helps. Get the 2x4s burning, then add your regular firewood. I'm sure there are some folks on here that can get a fire going with 2 sticks in the rain, but when you have a hungry family sitting around staring at you while you are trying to make green wood light, it sucks.

Personal stuff. Deodorant, tooth brush, soap for the showers, sandals for the showers so you don't get athletes foot, etc.

A cooler. Gotta keep your food cold. And beer. Whats camping without beer?

Pots and pans, accordingly. Look at what food you are packing, and think about how you are going to cook it. An iron skillet might come in handy. Maybe a sauce pan. Don't overpack, here. Too many can be a pain.

When you are pack your food, Don't think just about main courses, but you'll want sides too. This is a mistake my wife always makes. We'll have chicken for dinner, but she never thinks to bring like...corn on the cob, or rice and beans, or SOMETHING besides the protein.

Water! Can't have too much water. Especially during the summer.

Can opener. My god, I've made that damn mistake too many times.

This isn't necessary, but fun - Pie Irons! http://www.amazon.com/Romes-1705-Square-Steel-Handles/dp/B000FNLXWG/ My wife will pre-cook sausage at home. Then for breakfast, I put an uncooked biscuit from a can of biscuits in each side of the iron, squish it out to cover the whole surface, then sausage, cheese and a raw egg. Put that over the fire, and 10 minutes later you have something that'll make a breakfast hot pocket go crying home to its mama. http://imgur.com/CgycHgI

Now, this is an investment, but a coleman camp stove is handy. That way you don't have to start a fire every time you want to boil some water or fry an egg. You can get one for $40 on sale at walmart, and they use little 1lb propane cylinders.

Chairs. Or something to sit on. We have a folding chair for each person.

Something to do. Snacks. Pack SMore stuff! Cards. Star gazing charts for after dark. Frisbees, foot balls, fishing equipment, whatever you want.

I do the same! But if you wanna save some time on the eggs, I cannot recommend whoopie/muffin top pans enough. They're the perfect size! Just pop an egg in each spot (sometimes I add an extra yolk too), and stick it in the oven at 350 for about 10 minutes.

I use a muffin top pan to get them like that.

I was doing them in ramekins but was frustrated by the small size. These fit one egg mixed with milk in each spot and are almost exactly the size of the muffins.

Side note: when I used nonstick spray on the pan, the eggs ended up bubbly. I used butter on the pans where the eggs came out nice and smooth on top.

Pan link for the lazy: https://www.amazon.com/dp/B003YKGRBY/

Here you go. http://smile.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1425798820&sr=1-1&keywords=pizza+stone

Half the price and twice as useful. Just buy a damn pizza stone if you make your own pizza.

Edit: Check out the price zombie below, you can get this stone for cheap, or other pizza stones for a third the price as this stupid appliance. Pizza is really fucking easy to make. Making dough from scratch and freezing it works awesome.

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_api_i_F2oWCbXERXVBJ

Try one of these:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1345422894&sr=1-4&keywords=perfect+brownie+pan

http://www.amazon.com/Chicago-Metallic-Non-Stick-Solutions-Brownie/dp/B00457RHL4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345422894&sr=1-2&keywords=perfect+brownie+pan

The ones I've found are pretty expensive but link for those interested

https://www.amazon.ca/Nordicware-59933-Haunted-Skull-Cakelet/dp/B00Y6PRETK

Edit: Found a cheaper option from Walmart, not sure how good it is but I'll link anyway

https://www.walmart.com/ip/Wilton-Dimensions-3D-Mini-Skulls-Pan-Halloween-3-D-Skull-8-Cav-Day-of-The-Dead/29051308

Also extra link of one of my fav youtubers attempting to make skull pizza ( or would it be a calzone?)

Now I'm imagining one of these in the shape of a swastika for themed deserts.

"One hot moist gooey blondie swastika, topped with a heaping scoop of our housemade "Bav-Aryan creme" ice cream and lightly sprinkled with a light almost ash like dusting of our "Holo-chocolate" that'll have you stand up and shout "Sieg Delicious!"

God... now I kind of want to go to Nazi TGIF.

I have these awesome silicone mats: http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_1?qid=1419478312&sr=8-1&pi=AC_SX200_QL40

Which literally nothing sticks to them.

So what I do is throw the mat on a cookie sheet, and then grab a handful of shredded mozzarella cheese on there, put some pepperoni, mushrooms, and Italian seasoning on there, then sprinkle a little more chease on top off all that to keep it together.

Bake at 375 °F for 20 min. And you got yourself a perfect keto pizza. Just let it cool a bit and slide the pizza right off the mat. :).

I ate this for dinner almost every single day for 6 months.

Enjoy!

Butter will yield

No Costco neer me carries these chips so I Took this pan $8 and added 1tbsp parmasan cheese. Heat oven to 400°F and bake for 6-8 minutes. They are fantastic!!

I've been making different kinds with red pepper flakes, or Italian seasoning, or a rub I use for my smoked tritip.

They are also good with the chipotle Bitchn sauce.


Edited for a ton of auto correct error from my phone.

✓

Nordic Ware Haunted Skull Cakelet Pan https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_cp_api_Go.QAbEKQB1J5

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Honestly, instead of putting together a cookbook, why not buy him some outdoor cooking equipment like a campfire grill or some pie irons. Or a dehydrator to make jerky or trial mix or other things that will keep while camping. If you still want to go the recipe route, then pick up a few recipes specific to that equipment.

Like /u/apocalypso points out, I just don't see it being incredibly useful to put together a cookbook like that without a really clear theme or something that would make it more than just a lesser version of what they could find on their own online.

Hobo Pie Maker....Bread, butter, and filling into fire...then goodness in yer mouth.

http://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

But wait! There's more!

If you call within the next 10 minutes, we will throw in a free flavorsaver. Just place our bacon bowl tray into your flavor savor and keep ALL the flavor. Use for a seasoning on chicken, fish, and even bread!

http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1395951391&sr=8-1&keywords=baking+pan

pancakes also

I have found a muffin top pan makes the perfect size egg for sandwiches. I crack an egg in there and break the yolk, or scramble it or whatever. Then bake in a 350 oven until set.

Chicago Metallic Professional Non-Stick Muffin Top Pan, 15.75-Inch-by-11-Inch
https://www.amazon.com/dp/B003YKGRBY/ref=cm_sw_r_cp_api_i_eY1mDbMRTG1NN

Benzomatic TS8000 with the large camping propane tanks and if you really want to do it right, add a searzall.

Kenji's steak advice (Step 10A) is to use the torch WHILE finishing on your castiron - Which i find helps a LOT.

Replace all meat with tofu/vegetarian similars (ie Beyond Meat, Gardein, Morning Star Farms, etc) -- I sometimes imagine Red Kibble being similar to Vegan/Vegie Crumbles (I think Morning Star Farms or Gardein makes it) mixed with some curry powder, paprika, cayenne pepper for the spiciness and color....maybe in a tikki masala sauce....

If you have deep pockets (Mr Mao style): lab grown/cultured meat

oh yes....Mushrooms of all types (visit an asian grocery store for a wider selection) cooked in different ways (sauted, soups, seared, fried, etc)

For Alex's lasagna, just swap out the meat for non meat mentioned above and swap out the cheese for soy cheese or artificial cheese (I guess Velveta like products would also be ok)...add some sauteed mushrooms for good measure...the noodles and tomatoe paste/sauce would probably be the same?

....and of course "tubes of goo"... You could make it fun (not really) - taking labels off/tape over all tubes and let folks figure out what they are sucking down (squeeze cheese, frosting, applesauce, yogurt, etc...if feeling passive aggressive...throw in mayonnaise, ketchup, mustard, hot sauce into the mix...)

​

//update

one more thing about Alex's lasagna - if you wanted to make it true to the episode, I remember he baked/served it in one of those all edge brownie pans: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Alex's Lasagna Image reference: https://www.syfy.com/sites/syfy/files/styles/1200x680/public/wire/legacy/beauty_shot_lasagna_0.jpg

​

For the real cheese - I think I recall Miller saying they confiscated "Wheels of Cheese" (think it was cheddar from Vermont...or maybe Wisconsin?)that was bound for Titan- that could be kinda expensive....maybe stop by costco and get a good sized wedge or small wheel/ball and make labels (to stick to the outside plastic) saying things like "UN Customs clear", "Inventory ID: Earth-Titan23of67", "Ceres Customs Cleared", "Evidence - Star Helix - DO NOT REMOVE", generate barcodes and folks can decode with barcode apps, etc.....

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

I put one pound of chicken breast in a crock pot with about 3/4 of a jar of medium spicy salsa and let it cook for 4 hours on high. I shred the chicken about two hours in and it soaked up all the salsa juices. This yields four servings.

I have thrown in — corn, cauliflower florets, salsa, pinto beans, riced broccoli and cauliflower, and some lettuce. I like to put lettuce in those reusable silicone muffin holders so I can easily remove it when I warm my lunch up and then I pop it back on time ready to eat.

I’m trying to do dairy free of sorts so this is missing cheese and sour cream. I’ll let you know how it tastes!

Edit —
Tastes great!

For anyone interested in my silicone muffin cups.

My friend got one & said it's actually pretty good.

Granted, you need to make sure your expectations are calibrated about how air-fryers really worked. I've had an Oyama, a Philips XL, and currently a Breville Air (countertop oven with bonus super-large airfryer function). Air fryers are a bit of a hoax (advertising-wise), but they do work really well for specific things (especially frozen convenience foods, like chicken nuggets) & also work well if you've specifically calibrated your recipes to work for them. For example, I love Kenji's quesadilla procedure:

https://www.seriouseats.com/2017/02/food-lab-great-quesadillas.html

This is what I do for air-frying them:

1. Make a batch, per the procedure above (ex. Instant Pot crack chicken for the filling + extra shredded cheese for melting as the "glue")
   
2. Let them cool & then slice into triangles
   
3. Flash-freeze on a Silpat-lined rimmed baking sheet for 2 hours
   
4. Vacuum-seal as many as you want into a single bag (excellent budget sealer + bags on a roll + titanium scissors for clean cuts)
   
5. To re-heat, air-fry at 400F for 6 minutes; they puff out like a frozen Pizza Puff & are even better this way, than fresh!
   
   Photo of an air-fried quesadilla triangle:
   
   https://i.imgur.com/faBdxbO.jpg
   
   We do tuna, pulled pork, crack chicken, all kinds of flavors. I'll probably whip up a turkey-themed one this week too lol.

As a professional baker, there are two books that I recommend:

• I'm Just Here for More Food: Food x Mixing + Heat = Baking by Alton Brown (gets into the science of baking, it's entertaining, and has some great recipes)
  
  
• Baker's Manual by Joseph Amendola and Nicole Rees (has the most classic recipes, and covers a lot of the things I learned in culinary school)
  
  I doubt it's in your price range, but every baker absolutely needs a kitchen-aid standing mixer.
  
  Other necessary items: wire whisk, rubber spatula, good set of bowls, various pans, or at least two half sheet pans, measuring cups, measuring spoons, bench scraper, etc.
  
  Wilton has a good cupcake decorating kit. Offset spatulas are necessary for any decorating, 4" for cupcakes, 8" for most cakes. If she likes cake decorating, then she needs a cake wheel and a decorating comb.
  
  I personally go for more practical items as opposed to novelty items. I hope some of that was useful.

Get a [pie iron!] (http://www.amazon.com/Romes-1705-Square-Steel-Handles/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1369166832&sr=8-1&keywords=pie+iron) You can make grilled cheese (add bacon for yum), or put pizza sauce, pepperoni, and mozzarella to make a pizza sandwich, or a dessert pie with apple pie filling. No dishes!

so I suppose you would hate living with someone that owns THIS

can buy her this

Better than a plain torch is the Searzall Torch Attachment which is designed specifically to provide wide and even heating for cooking purposes.

This is a good complement to sous vide.

https://www.youtube.com/watch?v=JB1x0O-bhrw

https://www.youtube.com/watch?v=HS5oW_LNbA8

Same thing but for only $28 from Amazon.

I know many people use silicone cupcake cups, like these. They don't exactly "collapse" but they can kind of squish, or stack.

[are you sure about that?] (https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_oDoMybAK377K8)

I don't cook at home as often as I should but when I do these are my staples.

Breakfast:
Some combination of eggs, cheese, bacon. Easiest is pan fry two slices of bacon, then in a small non-stick pan put a bit of Earth Balance (higher burn point than butter, healthy, and tastes delicious) on medium then drop an egg in. I like my eggs over-medium so once the white are mostly solidified I flip it using my wrist skill of many years, let it cook for like 30 sec then drop it onto the plate. I time it so the bacon is on the paper towel just before the egg flip. Total time maybe 10-15 minutes.

If I want to get a little fancier I'll do a quick omelet, this time I'll put a slice of bacon in a paper towel covered top & bottom and nuke it for 30 seconds, put some Earth Balance in the pan on medium, crack an egg or two into a pint glass with a bit of milk and mix with a fork, pour it on the pan then tear whatever cheese I have in the fridge (today it's pepper jack, I'm going to buy some cheddar shortly) on top of the eggs. I'm going through a hard parmesan right now so I'll grate some of that on as well. A little bit of goat cheese adds a nice creamy texture. Get the cheese on the eggs as soon as possible, add other ingredients last. I use scissors to cut the bacon on top of the eggs, and maybe some basil. Once the egg is mostly solid, fold into thirds onto a plate then let it rest for a couple minutes to finish cooking the egg and not burn your mouth. Should take 5-7 minutes plus rest time, 10 minutes total.

If I have bagels maybe I'll just drop an egg into one of these and put a slice of cheese on top, or you can use an onion slice. Toast the bagel, cover with butter or cream cheese, put the egg/cheese on top. I do it open faced but I suppose you can use both bagel slices and make a sandwich out of it. Shouldn't take more than 10 minutes.

Lunch:
I love black olives so I buy them in bulk at Costco. Then I get a small mixed greens, a cucumber, two roma tomatoes, cilantro, onion, and maybe an avocado from the local market. Salads are cheap and easy. I bought a plastic condiment bottle and pour some olive oil and either balsamic or red wine vinegar into it, shake it up, instant cheap dressing. Shouldn't take more than 5 minutes to prepare.

Sandwiches - Grilled cheese: Start here
. My latest creation was some locally made sourdough with pepper jack, prosciutto, and grated parmesan. It's amazing. As a side dish I have regular black olives, jalapeno-stuffed green olives, and Greek kalamata olives all in a small bowl. 10 minutes.

Also Trader Joes has a wasabi mayonnaise that goes great in a tuna sandwich or tuna melt. Just put a slice of cheese in between the bread and tuna and put in the toaster oven for 10 minutes. I cannot stress enough the importance of a toaster oven. It has a grill and solid sheet, I put a bit of aluminum foil on the grill for my tuna melt so it doesn't drip but gets good heat from the bottom. Also 10 minutes.

Dinner:
Meat and vegetables. Buy some pork loins, steaks, etc. Albertsons has two for one deals. I don't have a real BBQ anymore thanks to my ex wife but I have a little Hibachi outside that does the job, you can also pan fry. Doesn't take long to cook a bit of meat. Refer to salad above, or get a zucchini or other squash, chop into slices. Heat up some bacon fat from breakfast with maybe some more Earth Balance, butter, olive oil if you need more lube. toss those slices in there, flip them when they start to brown on the bottom. I season the shit out if them with cracked sea salt, pepper, dried spices, even toss a little balsamic vinegar on top towards the end. Maybe even fresh sliced garlic. Time varies on meat cooking times, but try to time it so the veggies are done right when the meat is done resting.

Stir fry - Trader Joes has a great stir fry in the frozen section. I'll cook a chicken breast in a pan until it's about 3/4 cooked, then chop it up on a cutting board into little bits. Start the stir fry with olive oil and bacon fat, put the chicken in at the same time. Cooks in 5 minutes plus one more minute after you add the sauce. The chicken is fully cooked but still tender. Total time about 10-15 minutes depending on how you cook the chicken.

The other day I had a pack of three pork loins. I cooked them all, my son and I ate two with some mac & cheese, I put the third in a plastic container in the fridge. The next morning I chopped it up into small chunks, tossed it into a pan with Earth Balance and bacon fat until they were a little crispy, then added a few eggs and some sliced black olives. Scrambled them up then added some pepper jack on top, covered until the cheese was melty, then served with El Yucateco hot sauce. The boy gave it two thumbs up. Total time, 10-15 minutes.

ribs or similar are the kinds of things you need to finish in the oven..

you cook em in the IP.. then broil for 10 mins to char and caramelize the sauce..

​

you can do this on the BBQ too.

​

or you can do it with a cooking torch

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/

So true! Every ketoer should have one of these silicone mats. Some applications:

cheese cookies

baking provolone for crispy taco shells

keto pizza

oopsie bread

*flax crackers

As an extract brewer this step is done for you in the extract you put into the water.

In short you steep (mash) the grains for an hour at approx 150*F to allow enzymes in the malts to turn the starches into sugars that yeast can use. You then stop the reaction and wash some of the remaining sugars out of the grains using a sparge (water at about 170 degrees) This helps to improve efficiency and bring the water for the boil up to pre-boil volumes.

Most people build a stand to keep a HLT (Hot Liquor/Liquid Tank) elevated above the mash tun (the vessel that holds the grain/water mixture) as the mash tun drains into a boil kettle either on the floor.

All grain really only adds another hour to hour and a half to your brew day and you get much more control over the end product. It is also cheaper. I am doing sub 20 dollar recipes including the yeast. (although I am using a backlog of hops that I have on hand)

You can try all-grain brewing for cheap using BIAB. (all you need is a bag which runs about 5 bucks from your LHBS and either a strainer or I used a baking cooling rack like this one. I just finished doing 3, 3 gallon batches BIAB for experimentation. Now I am going to try doing a full 5 gallon batch this weekend.

https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

made for bonfires

This is why I always liked Alton Brown on Good Eats. He would always try to pick recipes and find ways around such extravagances. Want to have more edges on your brownies to get that extra crunch? You could go buy a $37 specialty pan, or maybe just go ahead and make them in the cupcake tin you already have. Does the recipe call for an incredibly expensive mushroom grown only in Svenborgia? Sure, but many local markets for international cuisine have something nearly identical for almost nothing.

It's called a [silicone baking mat](http://www.Silpat.com/ AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2" https://www.amazon.com/dp/B00008T960/ref=cm_sw_r_cp_apa_vWebAbH8ZNBX4), and they are awesome!!

Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer

Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat

Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum

Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown

Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.

Looks good! I would personally have let mine cook just a tad longer, but I like mine a little crispy. If making pizza is something you really enjoy, I'd suggest getting a pizza stone and a peel. Preheating your oven with the stone in there for a while lets you get the surface really hot, then you drop the pie on there with the peel, and that's how you can get a good crispy bottom. I dunno, that's how my Sicilian cousin taught me to make it. Also, get some basil!

It doesn't go boom when it goes on the floor (or the grill/broiler like some stones) . Also, it transfers heat more quickly, which is good for pizza, but not for croissant, cookies and bread. Also, you need to season it (like a cast iron pan), otherwise it'll rust.

Generally speaking, a good pizza stone (or steel) should have two qualities:

• rough surface (smooth one will trap steam)
  
• at least 1/2 thickness (1/4 for steel, although 3/8 is preferable)
  
  If you want the absolute best pizza, The Original Baking Steel 3/8 is the best choice (for ~110USD).
  
  But since you said affordable, you'll probably like this more (~40USD) - it doesn't transfer heat as quickly as some other stones, but the difference in crust quality won't be noticable, as long as you let it reheat for longer between the pies (about 7 minutes).
  
  But the slower transfer means that it's better for croissants etc, so it's more versatile.

Make your own. Very easy, much tastier, and won't make a mess in your oven.

Dough recipe: http://www.101cookbooks.com/archives/001199.html

Pizza stone: http://www.amazon.com/Old-Stone-Oven-14-Inch-16-Inch/dp/B0000E1FDA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1249390134&sr=8-1

Topping ideas: http://pizzaacasa.com/Pizza.html

This is the one I have and I love it.

I've found that one of the keys is to get them involved with the cooking. If you make it fun for them to cook while camping, they'll eat every bit of what they help with. I threw in a few ideas that you can cook without any pots/pans (just a fire and grate) which has the extra benefit of cutting down cleanup. It's advisable to bring some fire gloves and tongs, though.

WORD OF CAUTION: These are great meals for the kids to help with, but closely supervise them around the fire. Depending on their ages, only the adults should be placing or removing food from the fire/coals.

For dessert - all kids like dessert:

Baked apples - core an apple. Mix brown sugar and cinammon and fill the core. Plug each end with marshmallows. Wrap in aluminum foil and let it sit in the coals until done (turn over in 5 minutes, remove in 10). They taste like apple pie.

Banana boats - Pull one peel of the banana (leave it dangling). Scoop out some banana to make a sort of canoe. Fill it with marshmallow pieces and chocolate chips. Put the peel back together and wrap in aluminum foil. Put it in hot coals until done (about 10 minutes)

For dinner:

foil packs are good for kids because they make their own and they can be rather creative. You'll need a selection of sliced foods for them to build their meal. Slice the potatoes, add veggies and even meat (hot dogs, hamburger, etc.) Season to taste and put the entire foil pack on the hot coals. Turn about half way through. Let it on the fire until the meat (if any) and potatoes are cooked (about 30-40 minutes.) My kids have even thrown in the occasional chocolate chip. Note that you might want to spray some PAM or butter the inside of the foil before assembly.

Steak - This normally isn't a kid favorite, but if you involve the kids with the dry-rub preparation before you go on the trip, then they'll be looking forward to helping to cook their meal. Before you leave home, get some steak and dry rub a mix of paprika and salt on both sides of the steak. If you don't have a means to keep cold food, freeze the steak and eat it for the first meal since it it will have thawed by dinner time. Just put the steak on the grill and cook it, flipping it once. Cook to desired doneness.

Bonus - if you don't mind buying some extra equipment:

Mountain pie makers - get a couple of these and the ideas are limitless. My kids love making their own - mini pizzas are among their favorites.

Enjoy!

Yep, and comfy chairs to sit around the fire. Bring some steaks to grill, or at least a pie iron to cook things in, if you're not a great cook. Fire ring makes building fires easier.

Hello!

You can use anything. Most of my bread is cooked on things like this. Just regular old sheet pans. You absolutely do not in any way need anything more than this. Undoubtedly some of the best crust comes if you have access to baking stones and cast iron, but you can achieve perfectly wonderful results without it.

Bread tins are also perfectly fine! Just make sure if you are usign one you give the loaf a nice deep cut on the top before you put it in the oven. You want to make sure there is plenty of room to expand.

If it were me, I'd probably go with something like this:

• Cast iron skillet - https://smile.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB $20
  
• Nonstick skillet (mostly for eggs and the like) - https://smile.amazon.com/Ozeri-PFOA-Free-Stone-Derived-Non-Stick-Coating/dp/B00GG5FBKW $21
  
• General purpose saucepan - https://smile.amazon.com/Cuisinart-Classic-Stainless-Saucepan-719-16/dp/B00008CM69 $17
  
• Stock pot - https://smile.amazon.com/McSunley-606-Stainless-Stockpot-Metallic/dp/B01CS5C49Y $15
  
• Half-sheet pan - https://smile.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4 $12
  
  Total: $85, leaving you some headroom for another saucepan or a specialty pan (cake pans, roaster, casserole etc.)
  
  That said, I'd take a good look around thrift stores, craigslist and the like too.

Amazon

> futuristic looking lasagna trays?

It's actually a brownie pan... here's the link

I got this yesterday to cook egg whites in for breakfast sandwiches! It's awesome!

Does anyone have suggestions or recipes for how else I could use it?

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Have you tried a silicon baking mat? I love them. I also use a lot of silicon baking tray molds and cupcake molds. They're great of the oven or for the microwave.

I bought parchment paper several years ago and almost never use it.

Bro, it's time to up your game: Get a Searzall. It's a torch attachment that gives your food all of the searing heat, none of the gas fumes, and it runs off standard gas blowtorches. Fantastic for adding browning to anything cooked in a wet environment. Or just getting that toast just right.

Sure thing I used this pumpkin bread recipe, following it exactly but switched the regular flour with Bob Red Mills 1-2-1 baking flour.

The pan I used is a Nordic Ware skull cakelet pan, where I sprayed it lightly with olive oil and dusted with more 1-2-1 flour. I cooked them at 50 minutes, since they are smaller portions than a regular bread pan.

Edit: I added half a cup of chopped walnuts for some crunch.

I use this torch. Got the fuel from a local Asian grocery store. Works perfect as a compliment to a grill sear. Use it to crisp up the side not facing the grill and also to spot render fat as needed.

I use these at home. They are cheap and work great. If those are also too big, maybe these fit?

It seems to me you can get a solution cheaply without taking a food safety risk.

Put it on a silicone cooking mat, and put a piece of cooking sprayed piece of parchment paper on top and flatten it out. Nothing will stick at all.

have you ever seen this

A bit more tricky to remove...but...all fucking edge piece.

Get on Amazon and buy some of these.

http://www.amazon.com/gp/aw/d/B0001MS3DI/ref=mp_s_a_1_2?qid=1462935978&sr=8-2&pi=SX200_QL40&keywords=half+sheet+pan+and+rack&dpPl=1&dpID=41PBvlflBmL&ref=plSrch

And an equal number of these.

http://www.amazon.com/gp/aw/d/B000G0KJG4/ref=pd_aw_fbt_79_img_2?ie=UTF8&refRID=18X6H5MZZ2GQTT8RGT0D

Put the one in the other and put whatever you're drying on the rack and put one on each rack in your oven. Set the oven to the lowest temp possible. Prop the door open with a wooden (not plastic) spoon and wait.

Ovens are usually a little hot for fruits to do well so you can go on for an hour, off for an hour, etc... Until it gets dry to keep from cooking as you dehydrate. Ovens work well for meats and jerkys as I feel most home model dehydrators don't get hot enough to dehydrate meat.

Also get one of these.

http://www.amazon.com/gp/aw/d/B019DT4EBE/ref=mp_s_a_1_17?qid=1462936323&sr=8-17&pi=AC_SX236_SY340_QL65&keywords=mandoline+slicer

Makes uniform slices and you can julienne things like carrots and potatoes.


These really help for doing fruit as well.

http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_2?qid=1462936445&sr=8-2&pi=SX200_QL40&keywords=silpat&dpPl=1&dpID=41MTUhWaO%2BL&ref=plSrch

If you do something that's really sticky like pineapple or mango, put the slices on this in the sheet pan. You'll have to turn your pieces a few times but they'll make cleanup so much easier.

If you're gonna buy a dehydrator. Get this one.

http://www.amazon.com/gp/aw/d/B001K246KW/ref=mp_s_a_1_2?qid=1462936599&sr=8-2&pi=SY200_QL40&keywords=lem+dehydrator+10+tray&dpPl=1&dpID=51XOjbSNSdL&ref=plSrch

Has 10 trays, easy to clean, all stainless, and has a thermostat. It's pricey, but if you make all your meals for one or two trips instead of buying freeze dried, it will pay for itself.

I make all my meals for big trips for 4-6 people for 6+ days. Mine paid for itself the first trip.

I use the ziplock method, I tried doing a vacuum sealer but it got expensive and the ziplock method actually ends up working better. Couldn't get a good seal with the cheap vacuum sealers on amazon. No problems, I use a searing attachment on a propane torch (https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO) and it sears beautifully. I've also done a sear in a really hot cast iron pan and that works really well on fattier steaks like ribeye. The pan tends to cook the meat a bit but the torch keeps it medium rare throughout the entire steak.

Hey, off-subject, but I was following your post history to see if I could find the drama, and noticed the bit about culinary torches?

I think this is the answer to your problem.

The Kickstarter is long over, but the page gives an excellent overview of what it is, what it does, and why.

It's now on Amazon.

If you thought /r/slowcooking was fun, wait until you get a load of /r/sousvide!

For sure! Here's the one I got. I probably won't start making it until fall, but I didn't want to forget!

You don't need any little bowls, just use those little silicon cupcake cups! They're like 50 cents a pop and take up no space when you aren't using them.
https://www.amazon.com/dp/B01KWTGAVQ/ref=cm_sw_r_cp_apa_H0SQBb6EQG30S

Here are some ideas:

• Shun Nakiri knife?
  
  
• Microplane grate. This is what I use for finely mincing ginger and zesting citrus
  
  
• Spice dabba, indispensable for keeping whole (i.e., unground) spices in a compact form factor.
  
  
• Silpat baking mat, great for converting any baking pans into a nonstick version. I've used it to roast vegetables, bake cookies and even macarons.
  
  
• Mandoline, self-explanatory. Great for making uniform slices or strips of vegetables for gratins or casseroles. I made the ratatouille in Pixar's Ratatouille with this!
  
  
• Combination pressure-cooker/steamer/rice cooker/slow cooker. This is an electric pressure cooker that has the advantage of not requiring the same amount of babysitting as a typical stovetop pressure cooker. If your GF cooks with a lot of beans and lentils, then pressure cooking is something she'll appreciate.
  
  
• Plenty by Ottolenghi features highly inventive vegetarian cooking using a wide assortment of vegetables. The book has a middle eastern emphasis, but still contains recipes from all over the globe. My favorite is the Soba noodles with mango and eggplant.

They're 4.5 stars with over 1500 ratings. That sounds like decent reviews to me for something that is about a quarter of the price of the Silpat brand, which btw, gets about the same average review with 2300 reviews. What am I missing?

Cast iron pizzas are the best. I researched pizza stones, but Amazon convinced me to get a Lodge Cast Iron Pizza Pan instead. Best homemade pizza by far. :)

>If you aren't, a 4-5 minute bake could mean either steel plate or aluminum plate

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

• Stove info: https://www.ajmadison.com/cgi-bin/ajmadison/PRG304GH.html
  
  Recommended Plate Thickness? (1/4, 3/8, 1/2 inch?)
  
  Are there any best bang for buck plates that I should consider? OR is best DIY?
  
  
• Nerdchefs Steel Plate - .25 - https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW/ref=lp_9453142011_1_1?srs=9453142011&ie=UTF8&qid=1549303763&sr=8-1
  
• Lodge Cast Iron - Pizza Pan - https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X
  
• Baking Steel -.25 https://www.amazon.com/Baking-Steel-Original-Ultra-Conductive/dp/B00N205G22/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1549304615&sr=1-4&keywords=pizza+steel
  
  ​

Amazon. I know it's a sin to actually order stuff off of teh Interwebs instead of physically going to a store, but you can find almost anything there that would be next to impossible to find in most stores -- and you can usually get then at a discounted cost far less than Williams-Sonoma, plus free shipping with Amazon's "super saver shipping." Some of the things I've ordered from there that simply could not be found in a typical store: Bayou Classic 16-quart cast iron dutch oven, Reddit's favorite Victorinox chef's knife, the Lodge "double dutch" oven combo, and two cast iron items that were far less expensive at Amazon than you'd find at Williams-Sonoma -- the Lodge cast iron wok (purchased with a 2010 Xmas gift card) and the Lodge cast iron pizza pan (purchased with a 2011 Xmas gift card).

Lodge makes a 14" cast iron pizza pan that works excellently.

Perfect name

For me!

Kitchen stuff along with the effort put in to learn can pay dividends. You'll probably end up saving money, impressing dates, and just enjoying life more.

Example of things in this category:

• Cast Iron Pan (~20$)
  
• 1-qt Pot (~10$), I've actually found my Ikea one to be extremely well made. General rule is that you should feel comfortable fighting zombies with it.
  
• Chef's Knife (~40$)
  
• Sheers (~20$)
  
• Cookie Sheet (~10$), I find a secret to eating healthy and cheaply is to just roast a bunch of vegetables.
  
• Rice Cooker (I'm Chinese and biased on this one)
  
  The above makes up the core of my BIFL kitchen stuff. I have other stuff, like cutting boards, sous vide, grater, blow torch, etc. But those things are not necessary and don't last for life.
  

Nah it's not difficult. It takes a while but most of the time is inactive, just waiting for things to rise.

Tools will make things easier and give more consistent results, but all you really need is a bowl to mix in, a baking sheet to cook on, and an oven to bake with.

I prefer baking sheets to loaf pans, as they give you control over how you shape the loaf. Some of the additional tools I use:

Air Bake baking sheets. These guys are the best baking sheets. I love them for cookies. They're two sheets of metal pressed together with some air in between. I find them great for even baking and no burned bottoms. A regular baking sheet will do you just fine.

Silpat silicone baking sheets. Total luxury, but they give you a 100% nonstick surface to bake on. Without these you'll want to put baking parchment paper (easy to find at any grocery store) and a little cornmeal down on your baking sheet. Alternatively you can use a well oiled loaf pan.

Orbital Mixer These have dough hooks and will knead for you. Totally unnecessary but it does speed up the process so you don't have to knead yourself.

I also use a thermapen that I got for BBQ for checking doneness. I'd never bother at all if I didn't already own one.

All of these things make baking easier, but aren't necessary at all.

For actual baking, here's all most baking recipes are:

Mix some flour, water, yeast, and salt together. Some breads might also include eggs, sugar, butter, or oil. You can mix by hand or with a mixer.

Knead the dough. Basically you work out your aggression on the dough until it's smooth. Push it flat, fold it over, squish it down with the heels of your hands. Takes about 6 minutes (but 6 minutes is longer than you think).

Leave the dough alone for around 2 hours.

Shape the dough. Put it in a loaf pan, shape into a ball, whatever.

Leave it alone another hour or so.

Put it in the oven. Usually for around 20 minutes or so.

If you're more interested PM me and I'll point you at my favorite books/recipes/etc.

Agree with all of the above. I have a standard oven (nothing fancy, no big commercial sized cooker) and a half sheet pan fits quite nicely in my oven with room to spare. And I find a half-sheet is the perfect size for almost everything.

Ditch the non-cook stuff, buy basic aluminum sheet pans like this one:

http://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

And get either a Silpat:

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Or a box of parchment sheets:

http://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS

(or both, really - the parchment is useful for so many things)

Do not bake with wax paper. If you're making macarons, I prefer to use a Silpat, however, many people feel that the silpat doesn't give the macaron the proper crunch.

http://www.williams-sonoma.com/products/baking-and-pizza-stone/

http://www.bedbathandbeyond.com/product.asp?SKU=11932509

http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW

http://www.cooking.com/products/shprodde.asp?SKU=239027&CCAID=CKSCFRGOOG&mr:trackingCode=9BA9A648-DB54-E011-AD03-001B2163195C&mr:referralID=NA

I have this Link and it has been holding up great for two years. I haven't used the other brands mentioned in the post so I don't know how well it stands up.

This is where a Lodge Pizza Pan and a grill come in handy. Doing this inside will make a heck of a mess as the rendered beef fat splatters and smokes.

https://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X/ref=sr_1_3?ie=UTF8&qid=1517824595&sr=8-3&keywords=cast+iron+pizza

Cast iron pizza pan. Will last forever if you care for it.

I bought this. Worth every damn penny.

Those rack things are part of the dehydrator.

These are what you want for this recipe:

https://www.amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY/ref=lp_289721_1_6?s=kitchen&ie=UTF8&qid=1482362869&sr=1-6

Woo! One of the best parts of camping: Eating :)

One of the easiest things to do is kinda like your apple idea; potatoes in the fire. Simply stab a raw potato a bunch with a fork / knife. Put it on a sheet of foil and drizzle some water over it, rub some butter on it, spice it if you're savvy and roll it in a few layers of foil. Toss it in the coals and rotate every now and then. It's ready when it's soft.

You can also do the same thing with a whole onion. Remove the woody core and replace it with a wad of butter (see a pattern? Heh..) and wipe whats on your hands around the rest. No need to poke or drizzle with water but you'll wanna add spices. Wrap this guy in a bunch of foil to prevent burns and toss next to your taters. Pull this out when it's squishy and enjoy.

Get one of these, we call 'em hobo makers.

Butter some bread on one side and set it off for later. Conscrapulate some fillings. Ham and cheese. Feta and spinach. Pepperoni, cheese and pizza sauce (Aka "The Classic"). Peanutbutter and jelly. Bacon and eggs. Pouch (tyson) chicken and franks hot sauce... Anything!

Set irons in coals, closed. Let em heat a bit. Remove; drizzle a bit of (hopefully bacon) grease on the inside and wipe with a paper towel.

Place your bread on the irons butter side down and quickly place the fillings on one side. Crimp closed and set back in the coals. Flip regularly and check. Thump the iron gently on a log to dislodge the hobo.

I've been using these things since before I can remember. They're a bit heavy but worth it. I'll drag my square one around and fry an egg in one side of it.

They even have waffle irons. Just drop some bisquick in there and you're off.

I myself have four. A square, a round, a belgan (square) waffle iron and a sausage iron (holds four sausages). Mine are all hand-me-downs that were made before I was born and have been in the family for ages except for the square one which I recently bought.

Only buy cast iron; don't get the aluminum ones with the non-stick coating. Do yer due diligence and season the iron ones. The aluminum ones will warp, the non-stick coating chips off, and they're made like crap.

Hope that helps :D

FYI, they make all-edge pans.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Happy Zambambo!

I hope you have a loverly birthday and thanks for the contest c:

Why would I want a brownie pan that puts all the brownies at the edge? Am I the only one who prefers the gooey center brownies?

Sounds like you need one of these: https://www.amazon.co.uk/Bakers-Edge-Brownie-Pan/dp/B000MMK448/

I'm not sure you understand what I'm saying, and I don't know what you're trying to say. The edges and bottom cook differently because they're in direct contact with the metal pan, which transfers heat more effectively and allows moisture to escape. The brownie pan in the video puts more of the batter in direct contact with the metal. This is the one mentioned: http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448 Maybe the second-to-last picture there will help you understand.

While you're there, take a look at the reviews and see if people who've actually used the pan think it doesn't work, or that the extra metal "does little" as you said.

Also this one.

Egg or pancake rings

So this is the recipe!

https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

I used pecans for the nuts.

I only used half of the recipe, and here were the lo-cal tweaks:
-Sub Splenda for the granulated sugar
-Sub brown Splenda blend for the brown sugar
-Use Country Crock Light Butter, melted and cooled for the butter

I put two scoops of cookie dough in each of the molds on this whoopie pie pan:

Wilton 12-Cavity Whoopie Pie... https://www.amazon.com/dp/B004CYELQE?ref=ppx_pop_mob_ap_share

I used a whoopie pie pan because generally if you use light butter in cookies they don’t keep their shape.

Bake them at 375F for about 15mins. Test the cookies by lifting them off the pan a little bit, if they come up slightly, they’re done!

So those baking sheets are SilPat?

Yes. Some people use a Searzall attached to a Bernzomatic TS8000.
See here: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It does take more time than a quick sear on a grill or cast iron pan.

Others just use a creme brulee torch.

SEARZALL

https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_i_454PDbPTZAGH4

It ain’t cheap, but it’s good.

Absolutely. The final step with any sous vide cooking (of meat anyways) is to take the fully cooked steak/chicken/whatever out of the bag and then sear it. For a steak I generally use a cast iron pan with olive oil just below the smoke point. You cook it just long enough to get nice browning on both sides and all the way around the edge. Obviously this differs a bit for fish. I'd give it 30-45 seconds in a broiler on high. Chicken is a bit different as well because you might have some fat that you want to render out. Experimentation is half the fun.

There are other options as well. You can sear the meat on a grill, though I wouldn't bother with charcoal. Why heat up all that charcoal just for 30 seconds of cook time? Propane works great there. I just got a [Searzall] (https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO) for Christmas that I'm excited to try out.

Nordic Ware Haunted Skull Cakelet Pan https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_cp_apa_i_PV5TCbR19WRT8

Only $26 on Amazon

I highly recommend something like this

Never ever need to refill, just pop the empty can off, put the top on a new can and you're good to go.

I'm a big fan of using card stands/holders for tableaus so that they can be passed around easily rather than everyone having to stand up and hover over them.

Alternatively business card racks are super handy for that type of thing as well.

Also, +1 for silicone cupcake liners being awesome.

Here you go AmazonBasics Reusable Silicone Baking Cups, Pack of 12 https://www.amazon.com/dp/B01KWTGAVQ/ref=cm_sw_r_cp_api_q42QBb158Q6G3

I just use the individual silicone muffin molds in a regular muffin tin. Best of both worlds.

The edges are chewy and I like that. I like gooey too but I prefer chewy.


The perfect brownie pan

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=mp_s_a_1_3?ie=UTF8&qid=1540247846&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=all+edges+brownie+pan&dpPl=1&dpID=41TpFxp9GRL&ref=plSrch

It is a thing! My ex stole mine lol.

Edges are the one true religion.

All Edge Brownie Pan.

I know you can order that lasagna pan on Amazon

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_i_u5E-AbA7H0R5N

Here's the Amazon product page for the brownie pan..

$35 USD hrm

Maybe one brownie tray per person?

Edit: To make it fully legit the $13 spatula probably needs to be bought also

I'll just leave this here.

The "handle" for a egg ring? https://www.amazon.com/Norpro-994C-Silicone-Pancake-Round/dp/B001ULC93O

Sure, it's called an egg ring. Instead of trying to cut a tin can you can buy one for around $6 for 2. But I guess if you have a can opener that does not leave sharp edges and a can of tuna you can probably make your own.

It's fairly easy to do egg rings, actually.

Who cares if it's okay, it's the most delicious part. OP should invest in one of these: http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Saves everyone time, effort, and ingredients.

Get some Muffin top pans, and bake them :) I always had trouble flipping pancakes :D.

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY/ref=sr_1_2?ie=UTF8&qid=1409121453&sr=8-2&keywords=Muffin+Top+Pan

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Or search for other muffin top or whoopie pie pans.

I use this pan for a similar recipe - https://www.amazon.com/Metallic-Professional-Non-Stick-15-75-Inch-11-Inch/dp/B003YKGRBY/ref=sr_1_4?ie=UTF8&qid=1497497779&sr=8-4&keywords=muffin+top+pan

It always spreads a bit in my experience.

• Muffin Top Pan. I use mine often to make almond buns or flax buns.
  
  
• a meat thermometer
  
  
• Cheesecloth. super cheap and it's great to wring out as much excess liquid as possible from things like thawed frozen spinach.
  
  
• Splatter Screen

I use a large "muffin top" pan...it helps keep them consistent... they bake better that way.
https://www.amazon.com/d/Muffin-Cupcake-Pans/Chicago-Metallic-Professional-Non-Stick-15-75-Inch/B003YKGRBY

For the record, even easier than a silpat and trying to make things round, I bought two of these:

https://www.amazon.com/dp/B004CYELQE/

They're perfectly round, less than half an inch deep. A quick spray of oil, or wipe with butter, spoon in and spread. They lift right out, perfectly round.

as one occasional baker to you-- I highly recommend the whoopie pie pans on amazon.

https://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE

 

they'll hold the shape you're looking for and so long as the non-stick surface isn't scratched, they pop right off.

Also good for making egg mcmuffins.

 

now back to your regularly scheduled program...


 

edit: YELLOW VIETNAMMMMMMMMM!!!!! Love that strain. Excited to see it in your video.

Personally, love it. I can only eat lettuce wraps for so long before I crave a bread sandwich again. Flax is low carb and has a whole wheat consistency. I prefer this recipe for a heartier bun and bake em in a whoopie pie pan for uniformity. It can be a little salty, so whatever the recipe calls for, cut it in half or omit. And to throw a twist on my buns, I use olive oil and throw in a 2 tsp of crushed, dried rosemary. I use a mortar and pestle.

Flax meal can be a bit pricey ($5-6 per lb) but can last over a year so I stock up when I find it for ~$3/lb.

Like these?

http://www.amazon.com/gp/aw/d/B004CYELQE?pc_redir=1409138338&robot_redir=1

What specific use do they have in regards to keto?

I bought some silicone sheets at Costco that I use. They are also available on Amazon here:https://www.amazon.ca/Artisan-pk-Non-Stick-Silicone-Baking/dp/B00629K4YK?source=googleshopping&locale=en-CA&tag=googcana-20&ref=pd_sl_4dhkcvjc0_e

I know you said no to utensils, but I think these are possible exceptions:

Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.

Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.

Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.

SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.

Aside from the printing on top of the silicone, a practice I believe Oil Slick recently stopped by no fault of their own, but rather in response to the bad practices by some of their customers (Good Guy Company, amirite?), these should be identical to other silicone "baking mats" you can find at most stores that carry kitchen equipment.

http://www.amazon.com/Artisan-Silicone-Baking-Surface-11inches/dp/B00629K4YK/ref=sr_1_1?ie=UTF8&qid=1369513273&sr=8-1&keywords=silicone+baking+mat

In short: don't heat the mats too greatly (avoid hitting them with your torch, or with recently-torched equipment), and DO NOT BLAST onto them with solvent. Also, avoid scraping and poking the mat with tools & dabbers, as this can result in perforation and ultimately to tiny chunks of silicone in your oil. (/r/CannabisExtracts /r/BHOInfo)

Here's some of the stuff I get/got from Amazon since starting Keto back in Sept of 13.

Almond Flour(5LB) I buy this every couple months - http://smile.amazon.com/dp/B0055IRNAC

Quest Bars - http://smile.amazon.com/dp/B00DLDH1N2

Silicone Molds - http://smile.amazon.com/dp/B001T4URXG ; http://smile.amazon.com/dp/B00D6V59Y2

Swerve(Conf sugar) - http://smile.amazon.com/dp/B004X73DAU

Zero Carb Protein Powder - http://smile.amazon.com/dp/B000E95HP0

Psyllium Husk - http://smile.amazon.com/dp/B002RWUNYM

Silicone Mats - http://smile.amazon.com/dp/B00629K4YK

$1.19 - SODIAL- Mickey Mouse Face Shape Cookie Cutter

Sous Vide - $100

Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).

It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.

I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.

Vacuum Sealer $70

Vacuum Sealer Bag Rolls $18

This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.

A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.

A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.

Digital Thermometer ~$10

An electric smoker is another good option if you're into that.

Not OP, but:

torch

tank (can be had much cheaper at any home supply or hardware store)

Searzall

usually dry it off, moisten it with EVOO and blast it with the Searzall.

I use the Searzall propane attachment when I want to reduce charring. It's not that cheap, but it's easy to store and transport (I used it at a friend's Thanksgiving dinner last year). The one annoyance is that it does take a bit longer that oven/pan searing. Link: https://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?ie=UTF8&qid=1497378167&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Searzall&dpPl=1&dpID=51LOGrFXs-L&ref=plSrch

Some people swear by this
http://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=redir_mdp_mobile?pc_redir=T1


But I use this. Works perfectly, and is more convenient.
https://www.google.com/shopping/product/7703789581971919845?q=heat+shrink+torch+kit&client=safari&hl=en&biw=320&bih=460&prds=paur:ClkAsKraX4Bs9jI7W5Gg6iWsXU-w08XNbu8FlSBB5ducpXHC7WScW45AciNbPxlIkc-eAs8T4V5fJQup5wCfrWk_TIDyjOJ-VPM4igbkdeRPN3UI4d7EBt0h6BIZAFPVH73oRU7lMu9VeQ2h-ZGLe3DV1fa-Kg&ei=XUy_VNbiLoufgwSNooKYDg&ved=0CHYQpiswAA

Either way, make sure to use map pro gas, it burns much hotter than propane.
http://www.ntxtools.com/network-tool-warehouse/VCT-0916-0122.html


If you use a regular focused torch head it can burn the steak and cause an off taste. These two attachments spread the heat out better. Also only salt before the sear, season right after because the torch will burn pepper and garlic.

If you have a hard time justifying the cost remember there are a lot of uses for a push button torch in the kitchen. I use it to sear roasts, melt butter onto food, melt cheese on hamburgers, warm plates, heat spoons (so fat doesn't stick to them), solidify the tops of eggs so I can flip them easier or eat the sunny side up. Its the most used tool in my kitchen.

https://www.amazon.com/Nordic-Ware-Haunted-Cakelet-Bronze/dp/B00Y6PRETK/ref=sr_1_1?ie=UTF8&qid=1483570910&sr=8-1&keywords=skull+baking+pan

The pan works really well and they pop out super easy!

It’s this one, I have it: Nordic Ware,89448,Nordic Ware Haunted Skull Cakelet Pan https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_cp_api_i_OopSDbTKY73AW

Amazon to the rescue

If I'm eating things that are liable to spoil, I include an icepack, or use my Zojirushi Mr. Bento ( https://www.zojirushi.com/app/product/sljae ) for hot items.

As far as using your existing glass container, but wanting dividers, you might look into getting some silicone muffin / cupcake cups or pinch bowls. They're very affordable, and can be trimmed to fit your favorite container.

Example:

• $5.99 12 reusable silicone muffin cups (Amazon)
  
• EDIT: You can get them in various fun shapes as well (Amazon)
  
  
  For some more detailed guidelines on food safety, JustBento has a good rundown of how to handle prepping and packing for food safety

I use these

AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_apa_i_r69VDbWWPJ8JR

these work great!

I put together a simple Moulder Strip for my stove fuel canister. Check it out: https://imgur.com/a/6RSOnL6

A fun project to keep a isobutane canister running in cold weather. It transfers heat from the flame to the canister via copper strip.

Materials:

• Velcro straps: https://www.amazon.com/gp/product/B000EDOSSI
  
• Copper strip: https://www.amazon.com/gp/product/B01N9JAATN
  
• Silicone: https://www.amazon.com/gp/product/B0725GYNG6
  
  ---
  
  More details here: https://backpackinglight.com/forums/topic/moulder-strip-directions/
  
  /u/DavidHikinginAlaska is knowledgable about this, way more than me.

Did you use wax paper or parchment paper? Wax paper isn't meant to be used in the oven, parchment paper is. Next time use parchment paper or tin foil with a spray of cooking oil on it. Or invest in one of these babies.

I think its actually something like this. It's a non-stick surface.

Haven't been gifted yet.

Would very much like this

Dolordepan - a painful condition that occurs when someone is struck upon the head with a loaf of 2 day old hardened Italian bread.

What kind of things does she like to bake? Cookies, Cupcakes/cakes, breads/pastries/doughs, pies/tarts...? Anything and everything?

Aside from an awesome KitchenAid mixer, my personal favorite baking tool is a Silpat (and having two so you can rotate pans easily is nice. I'm always putting a second pan in after the first one, so it keeps things going.) After getting those, I almost never have to wash my baking pans, and crap doesn't occasionally stick to the pan while baking like it used to. I usually end up moving baked goods to the rack with my fingers because a spatula isn't even necessary with a Silpat much of the time. Freakin' awesome.

If she rolls dough often, she might enjoy one of these pastry mats. I use mine a lot (almost as much as my Silpats), but I roll out dough like every other day.

If you want a re-usable option to protect your pan, a Silpat is mighty useful.

Ingredients:

2 and 1/4 cups all purpose flour.

1 teaspoon of salt

3/4 teaspoon of baking soda

1 1/2 sticks of room temperature unsalted butter.

1/4 cup of room temperature cream cheese (regular, not reduced fat. These are cookies, not vegetables)

1 cup packed brown sugar. (light brown sugar preferred)

1/2 cup granulated sugar.

2 eggs.

One teaspoon vanilla extract.

2 cups semi-sweet chocolate chips (I like to put some extra)

Cooking Instructions:

Wisk all dry ingredients (flour, salt, baking soda) in a separate bowl, be sure to mix it well.

Mix all wet ingredients (butter, cream cheese, sugar, and vanilla) in a mixing bowl (preferably an automatic mixer with a paddle attachment) until light and fluffy. Add both eggs, one at a time, be sure to mix well in between each addition. Add the flour mixture, beating well to combine. Finally, stir in the chocolate chips.

Now, here is the MOST IMPORTANT PART. Cover the dough with plastic wrap and refrigerate for MINIMUM 2 hours (overnight would be better, and no more than several days).

When ready to bake - preheat the oven to 375 degrees Fahrenheit.

Create 2-3 tablespoon mounds of dough and spread evenly (at least 2 inches apart) on a greased cookie sheet (or silpats. Link below)

Cook the dough on the center rack for between 9-11 minutes. Take the cookies out of the oven when they look like they would be done in 2 minutes. They will continue to cook once out of the oven. Allow to cool for several minutes, than transfer to a wire rack for further cooling.

If cooked properly, you should be able to pick these cookies up straight off the cookie sheet with your hand, without the need for a spatula.

Yield: 1 1/2 Dozen cookies

LINK TO SILPATS: http://www.amazon.com/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=jusatas-20

The cookies should look like this when done: http://imgur.com/h4M1VAA

Best of luck, let me know how they turn out!

Instead of parchment paper, you should pick this up:
http://www.amazon.com/gp/product/B00008T960/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

It's even better then parchment paper. I was hesitent at first cause of the $25 but its totally worth it.

I was posting this up last year for people come xmas time. Hopefully it helps depending on what she likes to bake.

Bread:

• A really nice lame 1
  
• Bannetons 1
  
• A couche 1
  
• Large dutch oven
  
• Pizza stone 1
  
• Peel 1
  
  Cookies:
  
  
• Kopykake (Note buying it new is pricey but these can sometimes be found used for $50 and still in nearly mint condition!)
  
• This awesome cookie sheet 1
  
  Cake:
  
  
• Silicon molds 1
  
• Ring molds 1
  
• Acetate
  
• Airbrush
  
• Portion marker 1
  
  General kitchen stuff:
  
  
• Whetstones
  
• Glass mixing bowls
  
• Really nice rolling pin
  
• Chef knife
  
• Bread knife
  
• Kitchen scale
  
• Cookbooks!! (Textbooks are great to!)
  
• Deepfryer
  
• Marble board
  
• Ramekins
  
  Some of the links might be dead, havent really checked
  
  As far as new and fancy things go, there really isn't all that much out there for us bakers. You savory guys get all the fun toys.

This is the one I was looking at. Same brand. I'm looking for a circle stone like I had. What do you think?

https://www.amazon.com/Old-Stone-Oven-Round-16-Inch/dp/B0000E19MW

Edit: just noticed the one you sent was made of "stoneware" and the one I found was "ceramic"

About $200.

$80 for a new 18.5 inch Weber kettle, these can be found used for much less or free.

$45 for a nice quality pizza stone, inexpensive ones tend to crack.

$46 for the propane burner

$10-$15 fire bricks, aluminum foil...

Depends on how much you cook.

I have one of these: (it's at least 3 or 4 years old) http://www.amazon.com/gp/product/B0000E19MW

Don't buy the pampered chef stone. Those things break very easily. Also, get a pizza peel as well, cheap ones can be had at a restraunt supply place or AceMart.

Sure. I use this one. I didn't choose it as it was a gift but it has worked well and also makes great bread. My pizza crust recipe can double as a bread recipe. Here's the stone http://www.amazon.com/gp/aw/d/B0000E19MW/ref=mp_s_a_1_3?qid=1426110572&sr=8-3&keywords=pizza+stone&pi=AC_SX200_QL40&dpPl=1&dpID=41JEJM7BVWL&ref=plSrch



Here's a pic of a pizza crust dough ball cooked as bread instead (you cook it as a ball, score the top with a knife and spray with water every 3 mins for the first 9 mins. Cook at 425 for 50 min) http://imgur.com/3whZ7di

Just a standard 2:1 bread flour/water ratio.

• I make 5 cups of flour
  
  
• Add a tps of salt.
  
  
• Add a tsp of yeast to the water(warm)
  
  
• Sometimes a tea spoon of olive oil in the dough.
  
  
• Run it in the kitchenaid on slow and finish kneading it by hand.
  
  
• Let it rise for ~hour (much longer if it's cold).
  
  
• Get the oven as hot as I can (mine 550)
  
  
• Slap it on the pizza stone (the difference a stone makes in the crust is unbelievable.) Link
  
  
• Take it off when it looks done/can't wait anymore.
  
  
• Wrap the dogs in the rest of the dough
  
  
• Throw some egg wash on there
  
  
• Put them on the stone when the pizza comes out.
  
  I'm still trying to get a better crust. It's pretty good but doesn't have that restaurant pizza taste. I'm thinking of trying 00 flour next time. I still have an issue of overcooking the toppings and undercooking the crust.

I'm going to guess that it's not this one. This states it's only good up to 400 degrees.

I have that exact griddle and it's great. I don't have an oval burner (yet! my new stove is coming this weekend) so it's a little awkward to get the heat right across two burners, and having two hotspots is a little annoying. It's still great, but not optimal.

However, I also bought this lodge 14 inch pan and I may like it better than the griddle, at least if you don't have an oval burner. You get a single hotspot, plenty of room to cook and can move stuff off to the sides to keep it warm while you cook in the center. Preheated right it's a great pizza pan, too. Great purchase!

When I was last looking for a pizza stone, I read reviews and lots of people preferred cast iron pizza pans instead. I bought one and recommend it, and you don't have to worry about it breaking like a stone will. Makes a nice crispy crust.

I have been using a cast iron pizza pan like this, http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1369789770&sr=8-1&keywords=cast+iron+pizza+stone , It works wonders, give it a try if your worried about the stones. I broke a few before I switched to the iron. I pre heat it to 500 and throw some corn meal down to prevent sticking. It works really well.

edit: broke it from dropping it, not preheating and adding cold.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

Probably. I have one and it's pretty great. Can be used for other stuff too.

Check out Lodge's pizza pan:
http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X
I have been using a stone for years, but this pan has given me a consistently better result. Similar concept as the pizza steel.
Edit: There are 209 reviews on Amazon filled with some great information and tips.

https://www.amazon.com/gp/product/B0000E2V3X/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1

Hey all, this is a cross-post. Here's my recipe and process...

Yeast in a jar, mix two teaspoons into cup or so of hot tap water (115 F ish I don't check it just use the hottest) add tablespoon olive oil and tablespoon honey or a pinch of sugar. When it's foamy add to 3 cups of flour with tablespoon of garlic powder (optional) and tablespoon of Italian seasoning (optional) in a large bowl. Stir together with fork then knead it for like 2 minutes adding water if needed until right consistency. Cover bowl and let it rise for about an hour. I put about 2 tablespoons of olive oil on the cold cast iron and spread the dough evenly to the edges. Make pizza - add sauce cheese and toppings. I also melt a tablespoon of butter and mix in a litte garlic powder and brush the outside edge of the crust that's what makes it brown. Cook at 500 F for 18 minutes.

Mine always seems to be nice and brown on the bottom but I read you can just put the cast iron on a hot burner after taking it out of the oven for a minute or two to brown the bottom further if needed.

Link to pan:

https://www.amazon.com/gp/product/B0000E2V3X/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

Stackable cooling rack? Done.

https://www.amazon.com/dp/B00030CGKY/ref=psdc_289721_t2_B00076VGQ4

All one piece? I got nothing.

I have a similar system, but mine is a rectangular Rubbermaid container, about 15x20 inches, and about 6 inches deep. It’s the perfect size to fit two cooling racks for baking (like this), so I have a handy draining rack and don’t have to hold the plants while they drip. I also use the lid of the container, it’s a nice strong one, not a wobbly one, with another couple of racks so I can do more plants at the same time. :) I wonder if your bucket could fit a round rack?

i use a mesh cookie cooling rack on top of a large pan so the wings don't bake in their liquids which ruins the crispyness. i make chicken tenders this way too, dry rub with cajun seasoning.

Do bacon grilled cheeses or pizza sandwiches in one of these:

http://www.amazon.com/Romes-1705-Square-Steel-Handles/dp/B000FNLXWG

First you find a cast iron bush pie maker. Here's one on amazon.
http://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

Next, spray it with pam, put 2 pieces of bread on it, and fill it with whatever you want to. I have done pizza filling, eggs, and for dessert, low fat cream cheese with apple slices (you could also use peanut butter or any pie filling. Bush pies are amazing and can be as healthy or unhealthy as you want them to be.

Last: toast that thing on the fire

Tin foil packets - chopped veggies with oil & seasoning wrapped in tin foil and cooked at the edge of the fire. Endless options for tin foil packets, but I like potatoes & squash with lemon juice and Mrs. Dash. Also, baked potatoes & corn on the cob are staples. And if you can get your hands on a couple pie-irons, pie iron vegetarian pizzas!

Depends on the type of pie.

We have one of these and use them to make any variety of sanwiches. Pizza with sauce, cheese and pepperoni is a personal favorite, but you could easily do turkey and veggies for a healthier option.

Ninja edit: PBJ is awesome this way. Yuuuum!

Buy one of these, a loaf of bread, a bunch of butter, and literally anything else you enjoy eating.

Scrambled egg, bacon cheese campfire pie? Dear god.

You could substitute one of these at camp: https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

Both I find. Just by doing the browned butter will give it the flavor but letting it it sit for 24 hours will make it so much better. I've not heard of others having problems, but something that I run into everytime I do them is that by letting them sit in the fridge for 24 hours the batter becomes like a solid rock. This could be due to:


Home made brown sugar. It's much more "fluffy" than store bought and you can choose how dark/light you want it. Typically I do 2tbps molasses per 1 cup of sugar for 1 cup of dark brown sugar. Some call for 2 1/2 or 3 for dark but its all your choice.


Personally I'm not a fan of them being nutella stuffed. Too strong of a flavor like you said. Skip the nutella part and you got some super tasty plain cookies though.


Lastly, some tips. A friend of my dads asked for the recipe after I made them and found all this out the annoying way.

• Use good chocolate. Nestle, hershey, ghiradelli is all low quality. I used this: https://www.chocosphere.com/default/brand/a-c/callebaut/1kg-2-2lb-fairtrade-semisweet-callets.html . The price may be off-putting but it's 2lbs/32 oz which is almost 3x the amount of the small bags at the grocery store. The quality is also tons better and very worth it.
  
  
• Even though the recipe calls for 3 different types of chocolate, just go with the above.
  
  
• Reduce the amount of chips. There is too many with the default. By taking all of what is there it comes to 1 3/4 cups of chips. I would drop it to 1 1/4 or even just 1 cup. Depends on how much chocolate you like.
  
  
• Always brown the butter. Guide to do so is on the site. Be sure to use unsalted or it wont work. Butter quality doesnt matter to my knowledge.
  
  
• Try using home made brown sugar. 1 cup brown sugar is 1 cup sugar, 2 tablespoons molasses. Use a stand mixer to mix otherwise arm will fall off. The freshness will help with flavor.
  
  
• Always put it in the fridge. 2 hours minimum. Doing it for 24 is best for flavor. If doing for 24 it may become very hard to scoop so use something that wont bend. A spoon does not qualify. Using a knife to slash it can help. If buying extra things is fine then look into http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_2?ie=UTF8&qid=1393910062&sr=8-2&keywords=oxo+cookie+scoop . A medium scoop is going for standard sized cookies whereas the large is good for gourmet sized cookies/the one I used. Medium is tricky to use when doing nutella stuffed due to size+amount of chips. The one I linked is also very sturdy and wont break trying to scoop out the 24 hour chilled dough.
  
  
• If doing nutella stuffed: get a ziplock back and put nutella in a corner. Squish it all down into a single corner. Cut a very small piece off of that corner. Squeeze the bag to get the nutella out. Any other way you will hate life making them.
  
  
• If doing nutella stuffed: you will want to get a plate with a ziplock bag on it. Scoop out the cookie down, put it roughly into a ball and then flatten onto the ziplock bag+plate combo. The ziplock is so the cookie wont stick to the plate.
  
  
• If doing nutella stuffed: Get parchment paper and cut it to roughly the size of the flattened cookies (before baking.) Do all the cookie flattening in one go and between each flattened cookie put a piece of parchment paper to prevent them from sticking to eachother.
  
  
• Probably overkill but a good pan will help with even heating. Something like: http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1393910441&sr=8-1&keywords=baking+pan . Great if you use pans for other things.
  
  
• The lazy tip: Parchment paper when baking them. No need to clean the pan after.
  

I've had pretty good luck with this one from Nordic Ware, the price is a bit better. I did a lot of research before I bought it. Pair that with a Silpat, you're golden.

I've had a few Nordicware half-sheets for years now. I use them several times a week for roasting veggies, making cookies, etc. They work great and weren't too pricey.

This is the ultimate brownie pan to solve this very problem.

Amazon sells them as well, a few bucks cheaper if you factor in shipping. I've been wanting to get one of these for a while. They also sell lasagna pans in the same shape. Looks like a great way to make a deep dish pizza.

Right? Meanwhile the rest of us are finding ways to get all crispy edges

Sweet, I will have to try those out.

That's not really a silicone mat though, it's a nonstick coated fabric I believe for most of them :-)

This is a silicone mat, which is why I was confused.

When roasting potatoes, I do the following:

1. Place the cut potatoes in a mixing bowl along with the oil, spices, salt, etc. Mix well.
   
   
2. Line a baking sheet with aluminum foil. Drizzle 1 Tablespoon of Oil on the foil. Using a paper towel, cover the entire surface of the foil.
   
   
3. Place the potatoes on the baking sheet, making sure none of the pieces are touching. Place in the oven and roast accordingly.
   
   Potatoes can stick to the baking sheet for a number of reasons. Oil is a barrier which helps keep the potatoes from sticking, which is why the above process assures all the potatoes are covered in oil, and a barrier is formed between the foil and potatoes. Sometimes, the amount of starch in a potato can cause the potatoes to stick. However,the above procedure should eliminate this sort of technicality. If the temperature of the oven changes when the potatoes are cooking, this can cause sticking. Once again, not a huge problem when you use the above procedure. Finally, mixing the potatoes when roasting in the oven will help eliminate any sticking. Just make sure to roast the potatoes for 15 minutes or so before mixing. From here, move them around the pan every 5 minutes or so. Works every time;)
   
   Personally, the easiest solution is to replace the aluminum foil with a Silpat: http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
   
   Nothing sticks to these!
   

Are you an insane person?

Or do they just not have Sil-pat where you're from?

Pastry chefs use them they're so amazingly nonstick. Never need to be oiled. These things are magic.

> silpat

It's a brand name silicone baking mat.

https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B00008T960

There's no-name brands much cheaper that work as well.

A silicone baking mat. Silpat is one brand. They last about 10 years with normal use. You CANNOT cut on them. They work awesome for cookies, frozen pizza, French fries, etc.

https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Silpat Baking Mat to the rescue!

I use the mio silicone baking mats which are the same as the expensive silpat mats. I've even baked cheese directly on these for some faux chips. I've yet to have something stick.

fyi: temperature for dough expansion is important... too hot or too cold and the dough rising will be affected

also temperature of oven is very important... it needs to be at least 500 degrees F (250 to 260 degrees C) it would also be good to invest in pizza stones to ensure a crispy crust

Non-mobile: http://www.amazon.com/dp/B0000E19MW/ref=mp_s_a_1_3?qid=1426110572&sr=8-3&keywords=pizza+stone&pi=AC_SX200_QL40&dpPl=1&dpID=41JEJM7BVWL&ref=plSrch

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

Okay, so the point of most of these things is to increase the rate at which heat can be transferred into your dough and get that pizza cooked as fast as possible. I think that for your standard thin-crust pizza, most people would agree that the faster you can cook the dough, the better it's going to be. Heat it really slowly (say, by taking it out of the Elio's box and baking it at 350 or whatever), and you get soggy, lame pizza. Heat it really quickly, and you get the ideal thin-crust pizza, with a nice airy crust and little charcoaly bits of deliciousness.

The problem is that really good restaurant pizza is cooked at insanely high temperatures (800 ºF, maybe? I don't know) in a wood- or coal-fired oven, which of course you can't do at home. But what you can do is build a reserve of heat in a baking stone or pizza steel, which can then conduct heat into the pizza and get it cooked much faster than you could otherwise. Baking steels retain the most heat and apparently work great, but I think they're a little unwieldy, especially at school. (I wouldn't bother with the regular, thin "pizza pans", perforated or otherwise—I've never read anything good about them.)

Personally, my device of choice is this pizza stone. It's $40 and works just fine. Another option that people will tell you is to go to Home Depot and try to find an "unglazed quarry tile" there. Worth a try if budget is a concern. Either way, they're not as heavy as the steel, so they're easier to store. You can get really good results if you heat them at the top rack at the highest your oven will do, then switch on the broiler (if you have a top-mounted broiler) to heat it even more for the last ten minutes of preheating. Kill the broiler just before adding your pizza.

EDIT: If you want to really make the best of whatever you buy, I suggest this recipe as your starting point. The key step is to let it rise in the fridge for up to five days, which allows all kinds of wonderful flavors to develop. If you don't have a food processor, you can just knead the ingredients by hand into a shaggy ball before putting it in the fridge. You'll have to experiment to get it just so (I cut down to about 1/3 of the yeast because it rose too quickly in my fridge, and also add a little less sugar and oil), but once you dial it in, it'll be better than all but the best pizzeria in town, I gar-on-tee.

I use this one. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone https://www.amazon.com/dp/B0000E1FDA/ref=cm_sw_r_awd_D.Idub0PX1M67

I wrote down the recipe by hand after checking it out from the library, so I can't verify what advise she gives, sorry. Personally, I use a baking stone preheated to 550 (hot as my oven gets, electric oven) for about an hour. I also put in a small stainless steel All-clad frying pan while preheating the stone.

After I put the proofed loaves on the stone, I immediately pour in a cup of boiling water into the pan to generate huge amounts of steam.

Fellow Chicago resident here... The only time I eat deep dish is when tourist friends are in town. Going to whip up my own pizza on the grill tonight on this:

http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_1?ie=UTF8&qid=1405449265&sr=8-1&keywords=pizza+stone

Replying to myself here, nevertheless hoping to get advice from you pizza experts:

Looking at the reviews of this (highly-rated) pizza stone: http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=cm_cr_pr_product_top

a lot of people mention that getting a 12" unglazed quarry stone tile from Home Depot ... FOR LESS THAN A DOLLAR (!!!!) gives almost the exact same results. That's the way to go then, isn't it?

if he's planning on making food at home, you can buy him a pizza stone. there are a dozen makes and models - some better, some worse - most within your budget.

Okay, here we go...

Mandatory items:

• Food processor or stand mixer
  
  
• Baking scale that measures in grams and ounces
  
  
• Baking stone ^1
  
  
• Wood pizza peel ^2
  
  
• Aluminum pizza peel
  
  Notes:
  
  ^1 Most people will swear by a baking steel instead of a ceramic stone. If your budget allows it, a 1/4" thick steel is much better than a stone.
  
  ^2 I linked to a fancy one, but it really makes dismounting your raw pizza onto your hot stone/steel an easy task. There are cheaper wood peels that don't have the canvas conveyor.
  
  Recipes:
  
  For the dough, my favorite is Kenji's. I follow it to the T, weighing out each item in grams, and it's perfect. Honestly, I've only tried two other dough recipes, and the differences between all of them are minor, but Kenji's is the lightest and crispiest, but not too crispy.
  
  For the sauce, I've only tried a couple, but I love u/dopnyc's sauce. I tweak it a little. I use canned whole san marzanos, but only the tomatoes, I omit the juice they're in and the water in the recipe. I blend the whole tomatoes and then add all of the other ingredients. This makes enough for about four 12" pizzas. It will freeze well.
  
  For the cheese, the most important thing is you need whole milk, low-moisture mozz. Avoid pre-shredded anything, the added cellulose prevents proper melting. Avoid skim/part skim, and avoid fresh mozz (the stuff in water). It's kind of hard to find, but at my local grocery store, Kraft sells string cheese called Creamy that works great. It's delicious. However, it doesn't shred well, so I have to freeze it for about 15 min before grating. Now, I'm not saying that string cheese is the best option, it's just my only option at my local store. There are better options sold in a brick. Again, whole milk, low-moisture is the key.
  
  Toppings:
  
  Try to find a log of pepperoni and slice them off yourself. This will usually yield the coveted pepperoni cups once baked, each with their own personal portion of delicious pepperoni grease.
  
  I like Kenji's itallian pizza sausage recipe. It's very flavorful. You can make this with a food processor instead of a meat grinder/stand mixer.
  
  I gotta go for now, but let me know if you're still interested, I can write up some more on technique for dough balling and stretching and baking.

I've gone through a few of those round ones and got a rectangular Old Stone Oven one and it's lasted a few years now. It also fits a larger pizza. I bought it based off a cooks illustrated recommendation.

While not everyone may agree with me, I strongly support a cast iron pan (look on amazon for a 14 or 15 inch one) over pizza stones. In fact, I cook all my pizzas on cast iron (you can check my profile). At worst, a cast iron pan will cook the same as a stone, if not better due to the better thermal conductivity properties of cast iron when compared to that of a cordierite stone. There are many other advantages of cast iron as well. Cast iron will never break like stones commonly do. Cast iron does not look disgusting after use, while stones turn really ugly and disgusting looking. You can cook other stuff on cast iron in the oven or the BBQ, like roasting vegetables etc.

Lodge (More expensive, $40): https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_3?keywords=lodge+pizza&qid=1566423303&s=gateway&sr=8-3

Pizzacraft ($26): https://www.amazon.com/Pizzacraft-Cast-Pizza-14-Inch-Grill/dp/B005IF2Z2S/ref=sr_1_13?keywords=cast+iron+pizza+pan&qid=1566423054&s=gateway&sr=8-13

Edit: If you want more browning, you can add more sugar in your dough and make sure you're cooking at the highest temperature possible.

Edit2: This is what I use primarily, though I do sometimes use the lodge one as well. This is the priciest of the bunch at $55, but it's thicker (about quarter inch thick) with no edges. I didn't originally post this since it seemed like you were looking for a budget friendly option, but I'll include this for completeness: https://www.amazon.com/Victoria-GDL-182-Traditional-Budare-Griddle/dp/B07GKZZMSF/ref=sr_1_6?keywords=victoria+cast+iron&qid=1566431856&s=gateway&sr=8-6

If you're looking to get something new ...

That 400 degree limit is BS. Plenty of people in the questions thread have said they have gotten to 550 just fine.

Noice! I grew up going to Mountain Mike's every weekend and dumping my entire allowance into their TMNT: Turtles in Time arcade game. How's the land of 10,000 lakes treating you?

If you can get the hang of making the dough doing pizza at home is surprisingly easy and cheap. Plus everything tastes better when you make it yourself. Everybody should at least try it at some point.

I got a friend who swears by this cast iron pizza man: https://smile.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X

Personally I prefer a traditional pizza stone because I have bad luck with cast iron: https://smile.amazon.com/Unicook-Ceramic-Grilling-Resistant-Rectangular/dp/B06XGV3RS4/

One of these days I want to step it up and buy a Blackstone propane pizza oven but that's a lot of coin to drop on an outdoor cooking item I'll probably only use a couple times a year.

Yup! This one Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_apa_b7iDAbHG5G3KR

I use this. It allows me to maintain a high temperature in my charcoal grill, but won't crack or break like a typical pizza stone (I have had 2 cheap ones break). I use lump charcoal and can get my grill well over 500 degrees. The only shortcut I sometimes take, is buying fresh dough from my local grocery store in order to save time. Cheaper and tastier than 75% of the pizza places I find here in Minneapolis.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_25?ie=UTF8&qid=1413991783&sr=8-25&keywords=lodge+cast+iron

I have been making pizza for about 5 years with my kamado. Finding the method that works best for you can be tricky (and fun!).

Here's my method: I usually buy dough from a pizza joint. I heat the kamado to about 500F with a heat deflector in place and let it stabilize. Then I put this Lodge cast-iron pizza pan in to heat for 10 minutes before placing the pizza on it. I use parchment paper to help transfer the pizza to the hot pan, then I slide the paper out from under the pizza after a couple minutes. With practice I can now cook the pizza joint's dough better than they can.

Would love to hear your method when you get it dialed in.

DO IT! You won’t regret it! Here’s a link to the one I have :)

Lodge 14 Inch Cast Iron Baking Pan. Pre-Seasoned Round Baking Pan with Dual Loop Handles for Pizza or Baking https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_1L24BbHHTHQVJ

I have switched to cast iron as well (here). I used to use a 3/4" Corderite stone. The cast iron seems to cook a bit faster and preheats in 30 mins vs. 1 hour+ for the Corderite.

While chemical sensitivity is a rare thing that is often overblown (much like gluten), there are people who actually are sensitive.

However I'd ask why not a better induction plate system? If your pots and pans will not work with the induction, are they non stick pans? I'd be much more concerned about chemical outgassing from non stick pans.

I'd suggest a larger inductions surface like this and the use a flat surfaced cast iron griddle

You'll find your induction system is much more flexible if you use a cast iron griddle or pan as an interface with your older equipment. I know a freidn of mine uses this exact system to heat up a huge stainless steel 12 qt pot for canning.

The cast-iron pizza pans do the same thing, and are available now. Lodge makes a great one, Mario Batali has one too, but you end up paying for his name with the higher price.

If you do not have a pizza stone you can also use a cast iron preheated in the oven.

I have a pizza iron in my oven similar to this one.

You dropped it because you didn't have one of these:

http://www.amazon.com/gp/product/B0000E2V3X

Once you use one of these, frozen pizza is never the same again.

Now this is a conversation I can get in on.

Let's begin with my stainless steel measuring cups. I bake a lot so these are so useful. The 1/8 cup comes in so much more use than I ever imagined it would. And they're just so much nicer than plastic ones. I want to get a set of stainless steel measuring spoons but haven't yet.

Next, I would probably say my French Press. Coffee is important, and my French Press makes some delicious coffee.

I absolutely love this skillet. Works like magic.

I also recommend this 3 tier cooling rack to everyone. It's so useful and stores so well.

In the fall/winter I use my crock pot a whole lot. I also find having large mason jars to be useful for storing food, though I also have this tupperware.

Finally, my KitchenAid stand mixer. Self explanatory. It's fucking awesome. I just want to spend every waking moment putting it to good use and baking everything under the sun.

Let's do it in the kitchen.

This cooling rack would help with my baking hobby. I love cooking for others, even though I'm dieting. So I feed my need for sweets by creating delicate works of art to bring to my bingo or book club.

[oh this called to me for you:) i have them and there a lifesaver] (http://www.amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY/ref=wl_it_dp_v_nS_nC?ie=UTF8&colid=38W1Z3F273TAJ&coliid=IQL2E476DR51O)

[cus mine broke and my memory is awful] (http://www.amazon.com/Taylor-5849-Kitchen-Timer-Whiteboard/dp/B006OK7RRO/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=38OC92IYAVF5P&coliid=I3L9WY93LW8ACA)

I am not sure of what you already have or what you would need, I am listing a few things on top of my head:

• Crock pot
  
• Cast iron skillet
  
• Dutch oven
  
• Victorinox chef knife
  
• Microplane zester
  
• Bread maker machine
  
• Mandoline
  
• Mortar and pestle
  
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  
• Tartine bread
  
• Essentials of Classic Italian Cooking
  
• Espresso maker
  
• Cookie Sheet and cooling racks
  
• Meat Thermometer

I found them on Amazon - https://www.amazon.com/gp/aw/d/B00030CGKY/ref=s9_top_hm_awbw_b1DMv_g79_i3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=mobile-hybrid-11&pf_rd_r=2251DGTVFGPYZPD0XVE9&pf_rd_t=30901&pf_rd_p=09ed5729-304e-5efd-9238-7a2a8c797f93&pf_rd_i=289721

Thank you!

They're cooling racks for baking! I got these on Amazon.

[a cooling rack]
(http://amzn.com/B00030CGKY) because I bake a lot of cakes and don't have one and this would help the cooling process. :)

Home sweet home :)

It's too quiet in here!

...or is it?

This would make my cookies better, so you'd make me and those I give my cookies too very happy. But then again so would this, so I'll let you choose. xP

I don't use a pizza stone. Personal preference. it is Not necessary but some do love them and swear by them. I just put the dough right on my oven rack or on a cake cooling rack placed over a baking sheet. Like these items.

Baking sheet:
http://www.amazon.com/Excellante-Inch-Half-Size-Sheet/dp/B001BR10DW/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1458588276&sr=1-4&keywords=half+sheet+pan

cake cooling rack that I set inside the pan.

http://www.amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/B00091PNTI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1458588324&sr=1-1&keywords=cake+cooling+rack

Hope it helps maybe give you another option.

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
   
2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
   
3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
   
4. Other Tools - This list should get you started without too much "fluff"
   vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
   
5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
   
6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
   
7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.
   
   I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.

MyFitnessPal on your smartphone.

Grease Keeper

Baking Cooling Racks

Whoopie Pie Pans

Kitchen Scale
/r/ketorecipes

www.cavemanketo.com

No need to buy any extra gadgets - save your money for all the bacon and coconut oil you're going to buy.

Dieting! I wish I would never have to work out or worry about what I eat again. I wish I could just be the perfect size and shape for the rest of me life!

If I won, I'd like these sushi molds or these cute vegetable cutters Seems fitting for my wish!

Thanks for the contest!

Cheapest item on my wishlist

I do recycle now that I live somewhere with a program for it. I was always annoyed back home that we didn't have a recycling program, but I never took the time to get off my ass to figure where to take the stuff. I felt bad about that. I do think it is important to do what we can to protect the Earth since it is our home. I think that more people should actually take an interest in the cause instead of just assuming that other people will do it for them.

Jani likes it au naturel :-D

Adorable tiny things

I'm gonna make a list of a few things here I think you should have :)

www.amazon.com/Bento-Studio-Ghibli-Totoro-Design/dp/B00B8NM3MQ/

www.amazon.com/Bento-Totoro-Design-Thermal-Containers/dp/B00659N39K/

http://www.amazon.com/M-V-Trading-Silicone-Sushi-Lunch/dp/B005MRU9WU/

http://www.amazon.com/M-V-Trading-Silicone-Flower-Garden/dp/B002QEQSH2/

http://www.amazon.com/Kotobuki-Condiment-Containers-Bento-Panda/dp/B00GZ0I18M/

http://www.amazon.com/APT®-plate-Heart-Rabbit-Shape/dp/B00ENZLB92/

http://www.amazon.com/CuteZcute-Animal-Palz-Sandwich-Press/dp/B00FO0OHAK/

http://www.amazon.com/Cutezcute-Animal-Friends-Cutter-Stamp/dp/B00CDPNA70/

http://www.amazon.com/Stainless-Steel-Vegetable-Cutters-K8444/dp/B00095VK7S/

http://www.amazon.com/Brand-Hello-Kitty-Cookie-Cutter/dp/B00CP07I94/

http://www.amazon.com/Kotobuki-Heart-Star-Rice-Mold/dp/B009NEFHN4/

http://www.amazon.com/Sushi-Bento-Divider-Decoration-Grass/dp/B004K6QATK/

http://www.amazon.com/monkey-panda-Baran-divider-sheets/dp/B00HWZ2A0O/

http://www.amazon.com/CUTEZCUTE-10-Piece-Bento-Decoration-Animals/dp/B0038LNVR2/

http://www.amazon.com/CuteZCute-8-Piece-Broccoli-Octopus-Shrimp/dp/B006YJPL9G/



Beef up that bento wishlist! <3

These or you could surprise me with anything under $5.00 on my default list.

As an important side note, thanks for the contest!

Peaches! <3 You're art is lovely! Congrats on your sales!

Not quite $5.

You make good art. lol Thanks for the contest! :)

Scavenger hunts are too much fun! I should be working! RAWR! Thanks for the fun break =]


1.) Something that is grey. My name is makeup and I am grey! WL

2.) Something reminiscent of rain. This color is called "Naughty Nautical". Nautical = water, water = rain. =D?? WL

3.) Something food related that is unusual. Pretty sure most people don't have teeney shaped veggie cutters. WL

4.) Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!) This is for my two parrots! My quaker especially loves dried papaya. I'm teaching her how to fly right now and have been using food as a reward, but we ran out of papaya a couple of weeks ago, and our local bird store has been out of stock for a long time. Turns out that Whole Foods doesn't carry dried papaya either. Rawr! WL


5.) A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it! The Girl with the Dragon Tattoo. I had heard about this when the movie came out in English. I liked the movie and then moved on with my life. Come this spring, I found myself facing a LOT LOT LOT of driving by myself, so I started borrowing audiobooks from the library. I borrowed all three of these books and REALLY enjoyed them. It wasn't at all what I expected. They're murder mysteries with a lot of themes about violence against women. When I learned about the author, it became that much more interesting. The author wrote these books with the intention of making 10, but died after the third one. They found them after he died. The themes about sexual violence stem from a gang rape he witnessed as a teenager. He never forgave himself for not being able to help her, so he channeled all those emotions into his writing later in life. Anyway.....interesting stuff. Good books. I recommend them :)


6.) An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! Pfft.


7.) Something related to cats. I love cats! (keep this SFW, you know who you are...) If I was a cat, this would be my JAM!


8.) Something that is not useful, but so beautiful you must have it. Dresses are admittedly useful for avoiding public indecency charges, but not really useful beyond that. BUT LOOK AT THE RAINBOWS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! WL


9.) A movie everyone should watch at least once in their life. Why? Not on my wishlist (it's on American Netflix though!), but everyone should be aware of the impact of plastic on the environment and our bodies. Education is everything. Plus, there's a newborn baby at the end.


10.) Something that would be useful when the zombies attack. Explain. 1. Stab zombie in the skull. 2. ??? 3. Profit. The reviews rave that it's super sharp and doesn't stick so it probably wouldn't get stuck in their skull like other knives. WL


11.) Something that would have a profound impact on your life and help you to achieve your current goals. I don't know if I'd use the word profound, but it would sure help me out. A big passion of mine is learning to ID birds. I'm pretty good at most birds, but finding information on juveniles is VERY difficult sometimes. I've used this book before to help identify birds in hand, but I think the information regarding juvenile plumage would help me identify young birds from afar. It's even part of my job to identify birds! WL


12.) One of those pesky Add-On items. This is an Add-On item, but it's also a hair addon =P Not on my WL, but I'm losing my hair like crazy so I might have to look into these >.>


13.) The most expensive thing on your list. Your dream item. Why? This isn't the most expensive item on my list (that was #8), but it's the one that would help me the most! When I do field work, I tend to have a lot of gear on me at once, and the extra strain of binoculars around my neck tends to give me some really freaking sore muscles. A harness would be MUCH easier on my shoulders/neck/back. I start field work again in October, so I plan on buying it for myself by then anyway =] WL


14.) Something bigger than a bread box. EDIT A bread box is typically similar in size to a microwave. This is larger than the average bread box.

15.) Something smaller than a golf ball. I am smaller than a golf ball! WL

16.) Something that smells wonderful. This smells amazing!!! I'm infatuated with cinnamon, but had to stop using cinnamon Crest YEARS ago because I developed a bad reaction to it. This stuff is expensive, but the company is very environmentally responsible and I feel good giving my business to them. WL


17.) A (SFW) toy. This seems pretty SFW unless you're playing Cards Against Humanity. evil grin WL


18.) Something that would be helpful for going back to school. I used sticky notes all the time in school! WL


19.) Something related to your current obsession, whatever that may be. I've obsessed with birds since I was 11. I've been obsessed with rainbows forever. I'm currently obsessed with sushi. THIS IS ALL THREE! WL


20.) Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand. Hear me out! This baby can keep ice for DAYS. Sitting out in the sun for hours on end? NO PROBLEM! YOU'LL HAVE ICE AT THE END OF THE DAY!! Seriously, Thermos needs to pay me for how much I rave about their stuff. My water bottle has still had ice in it after three days AND being refilled twice. No joke.

BONUS
This beauty was made in OR.


fear cuts deeper than swords. She is my favorite character by far :)

> Pilsbury tubes of dough?

Thats exactly what I'm referring to.

With a pie iron (and get a good one, get a Rome Brand Pie Iron, so its cast iron, the aluminum ones suck) either you use bread, or a dough like from a pilsbury tube.

https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

Smoosh the dough out flat to fit it in each side of the iron, put your fillings in the center, close it up, and put it over the fire, rotating often.

Here is a breakfast sandwich I made

http://imgur.com/a/ltr5S

I put cooked sausage, raw egg and some cheese between the dough, closed it up and cooked it for about 10 minutes.

Camping hot pockets!

I've made Reuben, Ham and cheese, all kinds of stuff.

If you use bread instead of biscuit, you just put your bread in each side and let it stick out around the edges, then after you close it up, you just cut the bread off thats stick out side of the iron.

For you, and /u/Commander_Cuntmunch, here's where you can buy something similar.

http://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1457730321&sr=8-1&keywords=camping+pie+iron

I've helped with cooking for 50+ youth groups. This is spot on advice.

Pasta is a no-go. Giant pots of water take way too long to boil.

Sandwiches benefit from a side of soup. Canned soups don't have to boil. Heating should be your watchword.

Also, camp pies are awesome for groups. Bring some canned pie fillings and white bread, and butter or pan spray. Lots of apple filling, everybody loves apple pie. Buy a few of these and you are set.

https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG

My favorite is just white bread with cherry pie filling.

Or white bread with pizza sauce and mozz.

Or you can put some cornmeal batter in there and add some corn dogs. Boom. Corn dog sammy.

Those things are versatile.

Mountain pie makers! Too many people don't know the joys of a mountain pie!

Buy these ones, they won't melt in a fire: https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1492478602&sr=8-1&keywords=mountain+pie+iron

Then you put a thin layer of cooking spray, bread, pizza sauce, pepperoni, and cheese (it's like a pizza grilled cheese) and cook it over the fire. Perfect camping food.

They are small and can only cook one thing at a time, but you might look into pie irons - I've seen some people cut and shorten the handles on them.
https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1478198213&sr=8-1&keywords=pie+iron

http://www.amazon.com/Nordic-Ware-Bakers-Half-Sheet/dp/B000G0KJG4/

These cookie sheets are great, though they did discolor in my dishwasher, that's not a big deal and they work great. Never a popping sound from the oven.

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

I've switched to aluminum half sheet pans and they never warp.

[Two of these and you'll be set for years.] (https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1500067435&sr=8-1&keywords=nordic+ware+half+sheet)

The bottoms of cookies and bars are never burnt, they are light, they are easy to clean (I mostly use parchment) and they work with standard sized sheet cake/bar recipes too.

I was going to say the cookie sheet is the problem, but you said that didn't seem to be the case. I recently tested a chocolate chip cookie recipe, and I had the opposite problem--the cookies spread like crazy. I was using an aluminum sheet pan with a shiny surface. I tried baking a batch on one of those darker, cheap sheet pans and the cookies didn't spread nearly as much. So maybe if you tried the opposite--use a shiny aluminum pan--they would spread a little more.

28.2 degrees

a new baking sheet

I'm going to say a heff

It's getting hot in here, so take off all your clothes

A half-sheet pan might actually work out too. Rolled rim so it doesn't cut into your legs.

Bonus that it's one of the most useful pans in a kitchen as well.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4

This one works well for me for all frozen foods, as well as everything else.

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bonus




Happy happy cake day And thank you!

Baking pan!!

• One of these. in 1.6 and 6.5 qt
  
• One of these. Cheap, tri-ply (stainless and aluminum) induction-ready. No nonstick to coddle, no ceramic to chip, no weight like cast iron, read the reviews on how to use them and they are all you will ever need.
  
• One of these
  
• This to clean all the above. *optional, obtain a dishwasher-safe brush at walmart.
  
• A few of these. If you want to invest in them over aluminum foil and parchment paper. If not, omit.
  
• A bunch of these. Wood handles are important. Plastic will melt when leaned against the pot and then snap off.
  
• These for when those don't work.
  
• A ton of these. Like, 10. Get them at wallmart for $2. Cut meat? New board. Cut onion? New board. Grate cheese and get schnibbles everywhere? New board. It's like instantly cleaning your countertop.
  
• A set of these.
  
• Knives and some sort of block/bar. Those are personal thing, only you can choose those. Size-wise think one for cutting cherry tomatoes, one for pitting avocados, and one for cutting cakes.
  
  Everything else, crock pots, even measuring cups, is optional. Slow cookers, microwaves, electric kettles, and rice cookers are all nice, but there is nothing you can make in them that you can't make in a pot, like humans did for thousands of years. You'll want measuring cups for baking, but for cooking you're adjusting on the fly anyways.

http://amzn.com/B000G0KJG4

At least 442 people do.

that's the best part!


https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Thought you could use this.

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_i_dhYqDbXHWY0MH

The brownie pan for you:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I can’t even.. tap it!
Edit: for mobile users with huge fingers: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_3?ie=UTF8&qid=1509829278&sr=8-3&keywords=all+edges+brownie+pan

You would probably like this: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I just saw this on a rerun of Shark Tank, and I could totally imagine it hanging in your kitchen somewhere causing me anxiety

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_5?keywords=brownie+pan&qid=1568995643&s=gateway&sr=8-5

Pssh, imma gonna send you this: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

That means you're using the wrong pan to solve your problem.

Welcome to hell

Every piece has crust. That tray is awesome.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Egg ring. Link for illustration, but they come in metal.

https://www.amazon.com/Norpro-Silicone-Round-Pancake-Pieces/dp/B001ULC93O

I use muffin top pans for hamburger buns and they work great.

A non-stick muffin pan would work. There are a couple that are designed to make muffin tops only which seem to be just the right size.

Here's a high end Chicago Metallic Non-Stick Pan but I'm sure there's cheaper ones.

However I'm usually of the opinion that it's better to spend a little extra for something you use a lot.

There's a pan to make muffins with a much larger top-to-rest ratio, though that's not really what you asked.

• Bread for sandwiches - LC Foods has a pretty good White bread mix. I usually just use a Mission low carb tortilla and make it like a panini/quesadilla kind of sandwich thingy instead. But then, I like hot sandwiches...
  
  
• Tortellini pasta - Sorry, no help for you there, but I do make "ravioli" (recipe below).
  
  > 1 oz, Cream cheese
  > 2 egg
  > 0.50 cup, shredded, Cheese, mozzarella
  > 3" whoopie pie pan with at least 12 spaces
  >
  >Microwave 1/4 cup mozzarella until melty. Add cream cheese and egg and mix thoroughly. Spray pan with oil and divide mixture equally in the 12 spaces.
  >
  > Bake at 350F for 10 min. Remove all pieces and let them cool.
  >
  >Place 6 pieces back in the whoopie pie pan, divide the remaining 1/4 cup cheese (and any other very small amounts of filling you desire) on top of the pieces in the pan. Place the remaining 6 pieces on top of the cheese. Bake 5-10 minutes or until the cheese is visibly melty on the sides.
  >
  > Voila! Top with your favorite sauce (I like Rao's Brand jarred if I'm not making it myself) and enjoy!.
  
  
• Gnocchi - The Primitive Palate Garlic Gnocchi. Note: I actually like to refrigerate them overnight before adding them to the soup. I think it makes the texture more on par with a potato gnocchi, but then I'm not exactly the leading expert on Italian food so YMMV.
  
  
• Base for Chicken and Gnocchi Soup, or use your own. Mine comes out to 8 servings and around 410 calories and 4g net carbs per serving not including the gnocchi.
  
  Bonus:
  
  
• LC Foods also has a really f-ing good cheesy biscuit mix.
  
  
• I prefer Great Low carb Bread company's premade pizza crusts, but then there are so many pizza crust recipes it might not be worth it to you since they are pricey. I like them because they are easy to take to work with some sauce, cheese, and pepperoni and have a quick and easy lunch.
  
  
• Netrition.com is a great place to go for premade low carb products. You can find LC Foods and Great low Carb Bread Company products there along with Dixie Foods and others. Shipping is only like $5 for the whole order so it helps to reduce costs there.

So I made these last night! SO simple, and my husband loved them. This is my new go to. It felt like I had a regular bun, tasted good- my 5 year old ate one that I hadn't cut in two and liked it.
The only problem I need a bigger bun pan. I used this [muffin pan] (http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1395929155&sr=1-3&keywords=hamburger+bun+pan) Wilson pan for muffin tops and its a little bigger than slider size but not quite regular bun size so my meat was the biggest thing in the burger- not that its truly a bad a thing. Just felt awkward with my huge Johnsonville Cheddar Bacon 1/3lb patty...

edit for spelling

And they're SO EASY. You just need this pan. If you don't want to get the pan, you can make the microwave version in a dish that's the size you want the muffin to be.

There are also almond buns that are very similar, but they're way more calorically dense and almond flour is more expensive so I usually do flax. :)

Others have linked their kitchen aid mixers, and I agree. Any stand mixer is a godsend. I have a sunbeam - because my husband couldn't fathom spending 300 bucks on a kitchenaid, but 400 on a console?

But i give you.. the Springform cake pans. My own set are pretty much dead after nearly 20 years of use. Missing the bottoms to all but one, and spots of rust, very dented. They are superior to those stink normal cake pans because you just pop the spring on the side and carefully ease away the side, then pop the ring off. Once that's done, a knife eased between the cake and the bottom and BOOM. Done. Cheesecake? BOOM. Angle food? They have a bottom for that! They a multi-tasker and we all know Alton Brown loves multi-taskers. Your arthritic hands will love them. And I conveniently have a 13 dollar set in my kitchen list that I oh so want to replace my aging ones.

And then you have yourcake leveler. My friend bought me this a couple years ago after a disastrous incident with a Spongebob pineapple house. Disastrous. Horrifying. There was yellow icing everywhere and a crying kid. I can't cut that level it would seen. It was like yellow and green icing Armageddon.

last, and honestly, it's necessary above all other things. Silpat mats. Not the red silicones, you want to look at the clear center with the orange/red outline. Non-stick, helps with baking, I have about 4 of them in my house in all sizes. Some as gifts, others I bought myself. I have even the real original french brand :D Well I did, till my husband //cut// on it and was like 'Oh, this isn't a cutting board". You'll throw out your wax paper, your parchment- okay maybe not your parchment - and convert to silpat. They are seriously, the best damn thing ever. I don't know why.

So those are my three must haves, though the springforms are the only thing on my actual amazon list. SO let's do it in the kitchen, because it can get messy!

or save $5 more and get the #1 seller http://www.amazon.com/Artisan-pk-Non-Stick-Silicone-Baking/dp/B00629K4YK/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1422024388&sr=1-13&keywords=baking+mats

1. Good, I will take a break from writing my speech for communications class :)
   
   
2. I plan on taking some time to relax and spend time with my family. Between work and school, I have been absolutely stressed to the max. I want to cook, bake, decorate, send cards, and enjoy the people and beasts in my life!
   
   
3. I make a lot of cookies, specifically chocolate chip. My cookies are legendary in these parts, and I like to bake a bunch and pack them up in pretty boxes for holiday gifts. I base my recipe off [this one here] (https://www.guittard.com/in-the-kitchen/recipe-detail/the-original-chocolate-chip-cookie) though I tend to use a tad more salt, real butter, and Ghiradelli chips if I can't find the Guittard chocolate disks.
   
   4.[Holiday related baking item, because baking and holidays just go together!] ( http://amzn.com/B00629K4YK)
   
   What are you and /u/WMichaelis going to do tonight, Brain?

This is less that $0.84 but I'm not sure how much shipping is? But isn't it cuuuute? My daughter would loveee to have Mickey Mouse shaped foods. :) Thanks for the contest!

Mickey Mouse cookie cutter:)

bombtastic

Cookie cutter for $.64!

Bombtastic

$.64 free shipping!! and right now, i'm watching as my kids and friends kids run around with glow sticks and glow wands! lol it's fun! first day of summer break!

These are so fun

edit: also all of this is already on my WL, i forgot to say that. EDIT: I stopped being lazy and came back and found the ones I was missing, so they're not on my WL but I specified that by each of them

1. Something grey I guess this is really silver... oops.

2. Reminiscent of the rain Not on my WL

3. Something food related that's unusual

4. Something for someone else - My girlfriend had a stroke last year and when she was in the hospital on all her medication she was telling me she wanted a Pooh Bear pillow pet and her grandma got her a "happy napper" in the shape of a bee or something and she spent days telling me she needed a Pooh Bear pillow pet and I've looked everywhere for one for her since last July but I can't find one!

5. A book you need to read - This is the book A Christmas Story was kind of based on and that's my favorite Christmas movie because it's hilarious.

6. Under $1 Not on my WL

7. Something related to cats

8. Something not useful but so beautiful I must have it

9. A movie everyone must watch - My best friend saw this a few years ago on TV and when she was telling me about it I thought it sounded so stupid but she made me come over and watch it anyway and it's seriously the funniest movie I've ever seen. Anyone who likes movies that are kind of stupid-funny absolutely needs to see it because I laugh so hard every single time.

10. Something that would be useful when zombies attack - An external charger in case your phone dies when you're not around somewhere you can plug it in when you're out fighting or hiding from zombies would be super important so you can stay in contact with people and make sure they're not turned into/being eaten by zombies

11. Something that has had an impact on your life - Highlighting things for school so I can find them later has been more helpful than listening during class. Except I go crazy and highlight the entire page.

12. An add-on item

13. Most expensive item - My explanation for this is the biggest "first world problem" in the universe, but oh well. I'm a college student and my current computer is a desktop so I can't take it to class with me or work on stuff before class in the student lounge and I can't lay in bed and watch Netflix and when I move across the country soon after graduation, I'm gonna have to pack it all up and move it with me and it's gonna take up so much space and it's just such a pain. Plus, this computer is getting kind of old and slow and it'll randomly just turn off and it's so annoying and I've tried everything to fix it and everything that people who have looked at it have told me haven't been able to help and I'd really rather just get a new computer because it would be so much easier for the future. Wow, that sounded so whiny.

14. Something bigger than a bread box

15. Something smaller than a golf ball

16. Something that smells wonderful

17. SFW toy

18. Something that would be helpful going back to school. - I have class 3 hours a day, 5 days a week and I get starving sitting there that long so I always try to take something with me to eat, but it's so annoying to try and find something to put it in or have it get crushed in the packaging and stuff.

19. Something related to your current obsession

20. Something so amazing you must see it - IT'S A BIG BOX OF GEL PENS, NOTHING IS COOLER! I remember when they sold them at the store by my grandma's when I was like 8 and they were like $2.79 each so I could never get any, when I finally could get them they weren't cool anymore but I still loved them.

BONUS - Something made in Oregon. *Not on my WL

Fear cuts deeper than words ! :)

Cookies are delicious, but they're even better when they look like this!

My 3 year old step brother loves when my mom makes him Mickey Mouse pancakes and when I saw [this] (http://www.amazon.com/SODIAL-Mickey-Mouse-Cookie-Cutter/dp/B008RULTL4/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=EYB47AJ077Y1&coliid=IK6AI13NTPWUI) I immediately wanted it for him! How easy was that? :D

Oh neat! Seems fun. Fear cuts deeper than swords.

1. Something that is grey. - Wishful Thinking list
   
2. Something reminiscent of rain. - Priority Items list
   
3. Something food related that is unusual. - Health/Beauty list
   
4. Something on your list that is for someone other than yourself. - Priority Items list. For my cat Little because she gets urinary tract infections so I am always trying to find ways to keep her well hydrated.
   
5. A book I should read! - DVDs/Books list. I've wanted to read it since it came out, just haven't gotten the chance to. The movie was fabulous too.
   
6. An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! - Not on any of my lists
   
7. Something related to cats. - Priority Items list.
   
8. Something that is not useful, but so beautiful you must have it. - On a Private wishlist because the price is ridiculous.
   
9. A movie everyone should watch at least once in their life. - Already Owned. Because it's my favorite movie.
   
10. Something that would be useful when the zombies attack. - Wishful Thinking list. Because I could throw it at their faces.
    
11. Something that would have a profound impact on your life and help you to achieve your current goals. - Health/Beauty list. Because I get bad back pain and muscle knots from my scoliosis and they can sometimes prevent me from doing what I need to do properly. Alternate from a Private wishlist because I may have to quit my job due to respiratory irritation from the chemicals.
    
12. One of those pesky Add-On items. - Health/Beauty list. I hate Add-on Items.
    
13. The most expensive thing on your list. - On a Private wishlist simply because it is so expensive. It's my dream item because I want to replace my gram's old one which I accidentally shattered the bowl for. /:
    
14. Something bigger than a bread box. - Priority Items list
    
15. Something smaller than a golf ball. - Health/Beauty list
    
16. Something that smells wonderful. - Priority Items list
    
17. A (SFW) toy. - Miscellaneous list. SFW to look at, not necessarily to play haha.
    
18. Something that would be helpful for going back to school. - Wishful Thinking list
    
19. Something related to your current obsession, whatever that may be. - Miscellaneous list. I have always been obsessed with writing lists. I have these markers and I love them but a lot of them are dried out/won't write. I haven't thrown them away because it makes me sad.
    
20. Something that is just so amazing and awe-inspiring that I simply must see it. - Priority Items list. A bag that I absolutely crave with every fiber of my being. I want it soooo bad. It's pretty and comes in other pretty colors and looks cute and comfy and wonderful.
    
    BONUS
    
    
21. Anything that has my real name on it. I don't know your real name, sadly. ): Maybe someday!
    
22. Anything made in Oregon. - Filmed in Oregon.
    
    
    Any of the things I have noted being on Private lists I would be happy to send you the link to for proof can be seen here. :) Also your wishlist names made me chuckle. :D
    
    Also also Happy Birthday to my dad! <3

From my experience safflower oil is among the best, so it's not as much of an issue. I generally don't add the oil until it's to heat as you don't want it reaching smoke point too early. As for the overall, perhaps invest in a Searzall? You already sous vide so you only need to develop the crust on the outside. This method takes a tiny bit longer as it's not full coverage like a pan, but you are in total control and don't risk burning the meat.

I have a torch I use it on any area that needs extra attention, it's amazing at rendering fat

Dude! Sous vide is your move.

Then find a place around you that sells Ribeyes in Prime quality. I'm lucky because my local Ralphs, (Krogers-owned in Irvine, CA) sells both Prime ribseyes and ones that they dry-aged right there in the grocery store.

For the Maillard sear, I use a Searzall, but a cast-iron skillet is also an option.

Thank me later.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

A direct link to not have to click on this spammers referral.
https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/

It's hit $65 a few times in the last year but never cheaper according to Camelx3

I've had mine for over two years use it at least twice weekly. pork, Steaks and Chicken. my most recent success story homemade french onion soup sous vide. had to buy a Searzall to accompany it and some Cast Iron Pans. Cooking has never been so fun and delicious.

Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_4n2RBbQ47F6Y2

Bernzomatic TS8000 - High Intensity Trigger Start Torch https://www.amazon.com/dp/B0019CQL60/ref=cm_sw_r_cp_api_ro2RBb8R7FEDH

This is a great solution to your problem: http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO

I just got one because I work in a kitchen without a broiler and I love it. It sounds like a jet engine too.

Once you get used to using this method there is no going back. Perfect repeatability plus you can ice bath to store & bring it up to temp in 30 minutes later with near zero impact on quality. Speaking of awesome costco meat:

137 degree sirloin for sandwitches. ice bath after cooking and sliced cold.

134 degree rack of lamb.

134 degree lamb chops - sadly no interior shot.

All finished with the searzall - does an great job of providing even intense heat from a torch head.

Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color. https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en

You can get a torch if you want, i have the TS8000 plus the searzall attachment. (http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1450820865&sr=8-1&keywords=searzall) The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty.
Or you can get something cheaper like this torch, its smaller too.
http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side.

You can get some recipes/info here in case you need it. Kenji does a great job on his recipes
http://www.seriouseats.com/tags/sous%20vide

Chefsteps has some awesome stuff as well.
https://www.chefsteps.com/sous-vide

and you can find recipes on the anova site as well.
http://recipes.anovaculinary.com/

It's a blowtorch attachment for searing meat.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

Searzall, apparently.

These hover between 65-75 all the time on amazon

Let me know how it goes!

Lots of different things to experiment with. I personally like using turbindo sugar on top :)

Also... if your planning on doing a lot of creme brulee, I really recommend a blow torch. It’s easier to control than broiler.


Skip the gimmicky little ones from bed bath and beyond (though they work) and get something like this:

https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_9?keywords=cooking+blow+torch&qid=1562865412&s=gateway&sr=8-9

There is a butane can-mounted option as well as bulk cheap shit, which is what I use. I usually only use this for shitty small stuff or my nectar collector, camping and etc. But they work fine, just always have a spare if one conks out. You can see the butane level, high capacity, lock the torch on or off, and the ceramic around the flame helps stop the heat from damaging the lighter.

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_api_2nKYAb01YBMXB

We use them to heat thin pork belly slices to order, they work pretty well.

It's one of those kitchen tools that you don't use very often. I got it as a gift, so I've found a few occasions to use it. It's good for toasting marshmallows or meringue. Also good for melting and toasting cheese on top of french onion soup.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/

I have the joule, it's easy to use and small. Rated the best by America's test kitchen.
You can save $50 by opting for the non stainless steel version. The internals are exactly the same, just cosmetic on the caps.

I personally opted for the Rubbermaid Commercial containers
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ref=mp_s_a_1_3 the 18qt is perfect for most cooks. For long cooks you might want some insulation, like a wrap or something. A 12qt is likely too small for a turkey. My 18qt can barely fit a small one.

I don't use a rack very often. It can be good if you cook a lot at once.

Don't forget a searing method! I have an iwatani torch, https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_3
A good cast iron skillet, and a homemade yakitori grill (most just use a starter chimney).

The basic foodsaver is good enough, though some don't have enough sealing power for wet foods. Some models have a wet/dry setting. All else fails you can get an impulse sealer. I use mine to double the seals on Ziploc bags, which their quality has been questionable and leak sometimes.
So long as the sealer has an accessory port, you can get a handheld attachment later. I actually don't recommend the fancy models with auto seal or bag detect, they tend to have more issues and less control over the process.

If you're looking to do a whole turkey, you'll need to get a big bag, or a vacuum sealer with at least 15in width. Cheaper just to get a big bag.

They're from Amazon basics! I got the 12 pack but I think there are other options. I like them a lot, they're super flexible
https://www.amazon.it/dp/B01KWTGAVQ/ref=cm_sw_r_cp_apap_8z1MX6PCKUpvv

agree 100%!

For $7.99 I got this 12-pack of silicone cupcake cups that work just like muffin cups, just cheaper! Just put them on a cookie sheet or a piece of tin foil. Food slides out of them so easy it's scary.

https://www.amazon.com/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGAVQ

AmazonBasics Reusable Silicone... https://www.amazon.com/dp/B01KWTGAVQ?ref=ppx_pop_mob_ap_share
And
Palmolive Ultra Dish Soap Oxy... https://www.amazon.com/dp/B073TRVFZS?ref=ppx_pop_mob_ap_share
!

HERE you go

AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.ca/dp/B0725GYNG6/

I just bought 2 of these and they work great. Lots of my terpine sauce drips on the map and you can easily scrape it off later to get a big dab :)

Ugh. Paying for life and grad school at the same time and trying to save money for student teaching when I'll have zero income is really dragging me down and pumping up my anxiety on days like today when there are very few jobs posted, and I find myself sitting at home instead of working like I planned (I'm a substitute teacher). Now I'm going to spend half my day just stressing about finances because I'm out a day of potential pay. I do have some things pre-booked the next couple weeks though, so I will have less days to fill in on the fly. But still. Stressin'.

One of my favorite stress relievers is baking. I get in the zone of just getting through the recipe, and I get to eat all the good stuff through the entire process... from cookie dough to brownie batter to whatever the finished product is. And then I usually ditch the batch on someone else so I don't have two dozen cookies to myself, and I make other people happy. It always cheers me up a bit. :) This isn't an actual food, but I have these baking mats on my kitchen list because they'd make baking loads easier and I wouldn't keep going through parchment paper to line my pans.

I meal prep... and I’m lazy. And I hate cleaning baking sheets so silicone baking mats would help continue my laziness. ♥️

this may not help now, but later for sure. amazon has an affordable set of silicone sheets people use for baking, but i've found that theyre wonderful for keeping stuff submerged if youre willing to destroy one. link if you care:
https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Sheet/dp/B0725GYNG6

i cut a circle that fits the container so nothing slips through and cut a fast food cup straw hole style x in the middle so gasses can pass through the sheet as well as a weight on top. some people do the same thing with cabbage leaves in their kraut ferments

I’ve been sharing this a lot but I recommend buying these. They’re amazingly non stick and everything will just slide right off of them when done cooking and to wash as long as it’s right after cooking you can give it a good rinse and wipe it down and it’s clean. Much better than std parchment paper

https://www.amazon.com/gp/aw/d/B0725GYNG6/ref=mp_s_a_1_3?ie=UTF8&qid=1521601943&sr=1-3&pi=AC_SX236_SY340_FMwebp_QL65&th=1&psc=1

like this? or this? or this?

You can still get the brownie version on Amazon! Unless you're actually 5+ people, it'll be more than adequate!

Alex is smart, he makes it in the endless crust brownie pan for perfect lasagna and crust ratio

Also the edge pieces are the best. We even have a pan just to get all edges. http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_1?ie=UTF8&qid=1373851918&sr=8-1&keywords=brownie+pan+all+edges

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Mmmm edge brownies

People like the edges? I was always fighting to get a center piece.

Amazon

With this, every piece is an edge piece: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Mochiko is available at most Asian markets, you can find it in plastic bags as the Southeast Asian staple "glutinous rice flour." I use a California brand, blue star, but the others are fine too. All the other ingredients are standard, all purpose flour, baking soda, vanilla extract.

Recipe for pumpkin mochi, feel free to cut the sugar by half!

Recipe for butter mochi.

I like baking it in a bakers edge pan, for lots of crunchy chewy goodness.

You meanthis one?

I enjoy going out to eat a big new york strip cooked medium with a baked potato.
No soup for you!
Kitchen item to die for

What about one of these?

Maybe it would mold a bit better with the pan?

I bought these.

1. Done.
   
   
2. For my sister.
   
   
3. Gone Girl is supposed to be a good read! I have yet to read it though.
   
   
4. Christmas is for reading
   
   
5. Thanks for the contest!

This is correct.

http://www.amazon.com/gp/product/B001ULC93O

http://www.amazon.com/gp/product/B00KYCEZQO

This is how I eat my eggs:

http://www.amazon.com/gp/product/B001ULC93O/


BOOM! Think outside the box.

My husband uses these almost every day

Right, like Lippman tried, but of course it doesn't work right.

I'm using a muffin top pan (sometimes called a whoopee pan).

I am greasing the pan by spraying olive oil then spreading with a paper towel but it still sticks. Perhaps the wrong kind of oil?

If you make yourself an amazon.com account and add your shipping address then link me your gift code I will buy you this. It's amazing and you should have one!

http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=sr_1_2?ie=UTF8&qid=1407808914&sr=8-2&keywords=shallow+muffin+pan

Yup that's the best idea. I recommend this one.

If she wants to make tiered cakes I recently got these and really like them. From what I've read they are a goos brand.

I thrid the silicone spatulas-they are great.

I also frequently use these type of mats. The name brand is slipmat but they are about twice as much.

Measuring cups and spoons.

Silicone baking mat on top of your cookie sheet (or whatever pan you're using). Works wonders!

If you have the room for it on your desk, one of these under each base will keep them still in an earthquake. I picked up that 2-pack soon after getting my X-55, and I haven't noticed any movement since using them. The only downside is that they're pretty big. I think you may be able to cut them and have them intact, but I haven't tried.

Hmmm - You can probably prevent a pointy middle by keeping the ones you aren't cooking in the refrigerator. I make bread in batches of four, and when it comes to baking I put two loaves in the oven and the other two in the refrigerator until the first two are done baking.

Or you could borrow a larger oven.

I bake mine on aluminum trays with silicone liners. I also spread olive oil over the baking liners and on the edges of the tray.

I actually have the exact ones in the gif! they're oven safe too!

The most beautiful orange thing I know of, it would make delicious meals.

Thanks for such a detailed reply. I'm looking specifically at these Artisan silicon mats, not actually Silpat, since they're less than half the price and have equally good Amazon reviews. I've seen customers' pictures so I'm familiar with the size relative to half sheet pans and although they're a little smaller than Silpats I don't think it's a difference worth $25 to me.

I plan to use it mostly for roasting vegetables and baking breads, so the tip about the bread is especially helpful, but I believe my oven heats from the bottom so I should be good.

Is there anything stopping me from using silicon mats on nonstick pans? Just so I still have the option of the nonstick if I don't like the mats.

I have these and I highly recommend them:

https://smile.amazon.com/gp/product/B00629K4YK/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

There are a lot of similar ones out there though and they all do the same thing. I got those because you can get a set of two cheaper than buying just one Silpat mat (which is the original I think?).

It prevents things that you bake on them from sticking, and it also makes cleaning up a lot quicker since you can wipe off the little bits that stick on there way easier than if they get baked onto a baking sheet. I use them when I make fathead pizza, cookies, jalapeno poppers, roasted chicken etc etc.

0.54

0.60

0.62

I'm queen of attention to details! I do not know that song... so I will not google it. I have already been gifted those three things so you are welcome to choose something else to gift me, choose a gift card, or gift someone else! Thanks for the awesome contest!

$0.66 (free ship) Micky Mouse cookie cutter so i can make my son some Micky Mouse pancakes!

mickey "2 WEEKS UNTIL BIRTHDAY"

65 cents and free shipping is the best I can do off the top of my head! Thanks for the contest :)

I want to make cookies in the shape of my boss's head. Amazon Prime is the best!

0.65 free shipping cookie cutter

me

pink glitter

I'd love to make my niece and nephew some Mickey cookies

here is something sorry about your tire

Ok, this isn't my item, but it's hilarious nonetheless... My Zombie Ate Your Honor Student - unfortunately, it is $1.18. :(

This cookie cutter is my item.

Bombs be going off! :D

Thanks for the contest!

This, please! I love baking ;)

(It's under the list 5 Dolla Dolla Bills, Y'all)

[this](
http://amzn.com/B008RULTL4) little guy is on my default list and is only .60 cents!!!!

Thanks for the contest!

This Searzall blowtorch attachment might interest some of you. I use it sometimes to even out / thicken the crust. It's also useful on pizza.

Done this method from Savage, so great! Now I want one of those super expensive Searzall torch adaptors too

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

While we're at it, I found this little accessory

SEARZALL Best I've found!! Compact and fast!

I have been using charcoal too. Anyone use a Searzall? https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_2?ie=UTF8&qid=1523192420&sr=8-2&keywords=searzall

The one that's always highly recommended by everyone is the Bernzomatic TS8000. It's $65 on Amazon, so I'm not sure if that's affordable to you... you should also be able to pick it up at a Home Depot. It's worth the investment.

Then you'd just buy a canister of propane (the dark blue bottle, don't go for MAP or whatever else there is). The folks behind the Searzall (which you attach to the TS8000) recommend the fat stubby cylinders (ones you'd use for camping) so you don't have to worry about your torch falling over, but I don't even use my Searzall at all, and have been using a standard propane cylinder since it's what I first bought at Home Depot.

1. I've heard this before from people, but it's nonsense. I can easily make things bitter from too much smoke if I want to using my Traeger. But there's no way I can go back to a non-pellet smoker giving the convenience. Sometimes I have a lot going on and the smoker is only part of that day, not the center of it. The hands-off nature achieves that. And the smoke flavor is plenty enough.
   
   
2. I wouldn't recommend trying it. I can get mine up to around 500F on a hot day, which is not nearly enough (and it takes a while). If you're just looking for something that will put a high-temp sear on a piece of meat (like for finishing it off, searing scallops, etc) you could try something like a Searzall. You could also just use the broiler in your oven (it's basically just an upside down grill). Or if you want to be a little more traditional, just put a cooking grate top of a charcoal chimney starter.
   
   I cook a lot of things sous vide the last few years. I've found myself searing the meat that comes out of the bag in a cast iron skillet on a portable butane burner that I can take out onto the back porch if I'm searing something like steak. I also sometimes will use that to put a crispy exterior on things that have come off the smoker. It's only 11K BTU, but it does a very good job at making the cast iron extremely hot.

Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_apa_1BEvzbX2FFW43

i really want to get a sous vide machine, the only thing is i like a good searing, but i think with one of these it work out well.

Im talking about this http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

You need a searzall attachment which eliminates the gas taste.
https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

Whipped cream siphon. Homemade whipped cream is great, and you can do a lot with flavors, or get into more exotic recipes.

A Searzall torch lets you apply direct flame to food without scorching one tiny spot. I like it for when I don't want to flip something but want the top to cook, like an omelette that's a little too thick.

use a blow torch with a Searzall

What to give the man that has everything? Something rare, something he probably won't think he needs...

1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef. http://www.hawaiiguava.com/
   
   
2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.
   
   Get the TS8000 and this :
   
   http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1419274787&sr=8-1&keywords=searzall
   
   
3. How about if he wants to cold smoke some cheese:
   
   http://www.amazon.com/A-MAZE-N-AMNPS5X8-A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1419274936&sr=8-1&keywords=wood+pellet+smoke+tray
   
   

im curious what a lotus hit with a searzall on a propane torch would be like

This right here is your new best friend.

For others who are curious: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

I have the same problem myself, and all the suggestions here are spot on. One alternative you can try is the Searzall torch attachment: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It was developed by the chefs at Momofuku so they could try to perfectly sear a piece of meat without having to use any oil or directly torch a piece of meat. Of course you would have to buy a torch with the attachment, but if you plan on searing a lot in your apartment it may be worth it.

Your title is confusing. From what I've seen on this subreddit I think the Sansaire searing torch is just a BZ4500HS torch painted white and branded for Sansaire.

The Searzall appears to still be available (from 3rd party sellers including Booker and Dax) for $75 from amazon but like /u/afrayed said, you still need a torch to use the Searzall. The TS8000 would work just fine with the Searzall... http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

As I was typing this one of the page keeps changing so maybe they don't have any more left. You might try contacting Booker and Dax directly to see if they know when they will have more available on Amazon for the normal $75. Here is a link to their seller page http://www.amazon.com/sp?_encoding=UTF8&asin=B00L2P0KNO&isAmazonFulfilled=1&isCBA=&marketplaceID=ATVPDKIKX0DER&orderID=&seller=A3MJLCUZ9F3OOJ&tab=&vasStoreID=

I think there's the foundation of a good idea here, but I think it needs more work. One of the attractions of al pastor is that it's broiled on the trompo, so the bits of meat are seared at high heat, which lends them a lot of flavor. I think it's great that you're smoking the meat, but after it's cooked, I still think you're missing out if you skip the sear. You could hit it with a Searzall, ideally, or just a plain propane torch.

Could you not just order it from Amazon.com?

A residential oven won't get hot enough to do what you're looking for. Assuming no other available options I would use the torch with the proper attachment:

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1506646765&sr=8-1&keywords=searzall

If you put the meat in the freezer with a fan blowing on it for like 5 minutes you reduce the grey band going around the outside to be even smaller.

Typically a blow torch with the Searzall is recommended around here, I have one and it works great!

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

searzal

Upgrade!

That's a great action shot!

I love to sous vide and 'invested' in one of these and these. It's not cheap, but if you cook meat sous vide a lot it's worth it as you don't get that butane flavor you get with the smaller hand-held blow torch.

good news/bad news. I got my email notification that they were available yesterday at 1025am PST. Jumped onto Amazon and was able to get a unit ($75), should be arriving tomorrow. Bad news, just checked and they're already sold out again. Here's the link to the amazon page if you want to keep an eye out for it...

http://www.amazon.com/gp/product/B00L2P0KNO

https://www.amazon.ca/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?ie=UTF8&qid=1497492860&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=searzall&dpPl=1&dpID=51LOGrFXs-L&ref=plSrch

Were you checking .com?

I wonder if the Searzall from David Chang and his culinary skunk works would allow you to use a hand torch more evenly. It works great for food and might in this application too. Here's an Amazon link for the tool. http://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?qid=1458918635&sr=8-1&pi=SX200_QL40&keywords=searzall&dpPl=1&dpID=41LBZGN%2B97L&ref=plSrch Whoa... That's a huge link. I need to learn to do the reddits better.

I've had great results with the following container

http://www.amazon.com/gp/product/B002NQB63E/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

it held 8 turkey breast halves and 8 turkey tenderloins, 3 quarts of bagged cranberry sauce for reheating, and for a brief period also held 3lbs of butter and sugar poached carrots for reheating before glazing

I stuck to pan and grill searing for a while and held off on getting a blowtorch but finally caved and bought a bernzomatic TS8000 and a searzall for post-searing

http://www.amazon.com/gp/product/B0019CQL60/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

http://www.amazon.com/gp/product/B00L2P0KNO/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Name: "Nordic Ware Haunted Skull Cakelet Pan"

$29

Purchase Link:
https://www.amazon.com/Nordicware-59933-Haunted-Skull-Cakelet/dp/B00Y6PRETK

Here you go
https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_other_apa_i_VG9TCbB1D66JQ

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!

Nope.. used a torch that burns the butane fuel for those little portable stoves. Like this....

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_apa_y9GdAbWZ1GKPF

Sounds like your problem is a crappy electric stove. A good, high-output torch can help a lot with that. Check out the Iwatani. It puts out a ton of heat. Get your cast iron pan as hot as you can. Throw in some fat and drop in your steak. While one side cooks, torch the opposite side. Flip and repeat.

Late to the party here but...

You have to make sure there's some type of fat/oil protecting the food from the butane flame. Check out J. Kenji López-Alt's article:

http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html

This is the effect you want where the heat from the pan also helps combust the fuel.

I use an Iwatani CB-TC-PRO 2 Professional Chef Torch for steaks, veggies etc. Lacking oil, if you're careful and keep the flame away from the food (and unburned fuel away from the food) you can avoid the fuel-taste, but this takes a while and, IMO, you're better off just heating a cast iron pan to 500F and fast-searing.

I haven't heard much good about the Searzall; people rave for a few weeks then find the novelty wears off. YMMV.

Might wanna work on a heavier, hotter sear there. did you dry off all the liquid before searing?

I have a culinary torch I bought on Amazon for not much. I can get the butane refills at Smart and Final. Using that in combination with a bbq or cast iron will ensure you get the heat on quickly.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1501225076&sr=1-10&keywords=culinary+torch

or try one of these https://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B01HVZR3DI

zero sound from 15 ft away

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI

I have been using this Iwatani torch for my searing and have been quite happy.. It is well under 1/2 the cost of the Searzall. I get the butane from Walmart for much cheaper than online. You can also find it in camping stores as well.

They might not last forever in storage. You might want to give them to someone to use up before the seal deteriorates.

I ended up with a half dozen or so camping style propane tanks from a friends project. I have been using them for starting my charcoal grill over a few seasons. The seal has started to deteriorate and the last ones no longer seal when removed from the torch.

Treat yourself and get one of these!!

https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI

This thing gives you perfect control over the sear:

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=sr_1_2?ie=UTF8&qid=1525957494&sr=8-2&keywords=iwatani+torch

I like it better than the cast iron searing methods. It's very precise and a lot less smoke and hassle. The butane is cheap at asian supermarkets.

I have this one and it's fantastic. It's a bit over your 20$. They sell the same one and gas at my local asian market for half the price of amazon. Gas is like 2$ a can and lasts dozens of uses. The size is also very convenient.

Iwatani butane torch works great. Plenty of power and easy to use. It uses smaller canisters of butane rather than the bigger green bottle. https://www.amazon.com/gp/aw/d/B01HVZR3DI/ref=psdcmw_678532011_t1_B07FFNKQVD

I use this.

https://www.amazon.com/gp/product/B01HVZR3DI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

One can last me about 25/30 times.


https://www.amazon.com/gp/product/B0022BUT2O/ref=oh_aui_search_detailpage?ie=UTF8&psc=1


At $2.00 a can it is cheap as hell.

Baking stuff?

AmazonBasics Reusable Silicone Baking Cups, Pack of 12

AmazonBasics Silicone Baking Mat - 2-Pack

AmazonBasics 6-Piece Nonstick Bakeware Set

AmazonBasics Glass Oblong Baking Dishes - 2-Pack

​

Most of my games are baggied, with cards wrapped in Hugo's Amazing Tape. I've also started buying these silicone cups figuring they're cheap enough to leave in the games as opposed to getting a generic set that I carry everywhere.

I've had bad luck with the Plano type organizers, finding ones that will both fit in the box and hold all of the pieces.

I don't do foam core because my perfectionist tendencies far far exceed my abilities. I just wouldn't be happy with the final product.

Some games I've been buying inserts from TheBrokenToken . They are far and away my favorite inserts, but a little pricey for doing all of the games.

Get some silicone muffin cups. Like the muffin wrappers, but they are reuseable. I switched from the pan to using those and my whole life has changed.

​

Try these: https://www.amazon.com/gp/product/B01KWTGAVQ/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

I just work on one of these AmazonBasics Silicone Baking Mat - 2-Pack https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_apa_i_856ZCbFNNYXSC


When I'm done anything that leaked peels right off.

Happy 3.14159 day!

I have this for baking and then these egg things for hard boiling eggs look neat.

I have some [Silicone Baking Mats] (https://www.amazon.com/dp/B0725GYNG6/?coliid=I3K7HAVZOCHLHP&colid=2D4023CWWPVMR&psc=1&ref_=lv_ov_lig_dp_it) on my list. They seem awesome

I'd also recommend these baking mats! FH and I went to a few cooking classes where we all used these and everyone wanted to buy them after.

https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

I'm not going to say the obvious like knives, basic cookware and large kitchen appliances. If you're in this subreddit, chances are you already have those. Instead I will tell you about my not so obvious but much beloved kitchen gadgets.

A set of nesting tempered glass bowls. Mix ingredients in the big or medium ones, mise en place with the little ones, serve things like tossed salad or mashed potatoes also in the big ones. If you need a bowl, chances are one of these will be the right size, and because they're glass they don't hold on to odors or stains like plastic does.

The Wonder Cup! If your recipe doesn't have weight measurements and you're measuring something like molasses or peanut butter that would be a pain in the ass to get out of a normal measuring cup, Wonder Cup will be your salvation. I would not want to make peanut butter cookies or BBQ sauce (I like molasses in mine) without my Wonder Cup.

Following the same theme, my Mini Measure, aka that measuring shot glass thing. Measures in mL, fluid oz, teaspoons and tablespoons. Sure, you can use a measuring spoon, but I'm kind of clumsy and tend to spill those. Lot less spillage with my little shot glass.

Silpats. I bake a lot of cookies. Grease flat out doesn't work as well and I have almost lost several sheets of raw cookies due to parchment paper slipping and sliding around. Silpats stay where I fucking put them.

Wire baking racks, I prefer the kind that have a grid of wires as opposed to wires only going one way. Thin cookies have a tendency to slide through the latter.

A KitchenAid stand mixer, I could not make meringue or lebkuchen (German spice cookies, the dough is really stiff) without it.

Probe thermometer, I have a Lavatools one and it works quite well. Is the lamb done? I dunno, poke it and find out!

Digital kitchen scale that easily switches to different units. I freaking love European recipes, weighing my ingredients is so much faster and easier than messing with five different measuring tools.

You can cut butter into flour with knives or a fork, but it's easier with a pastry cutter. Several of my go-to baking recipes require cutting butter into flour, if you don't bake much you probably won't use it as much. Also excellent for making egg salad.

Garlic press! Given half a chance I would put garlic in every savory dish I make. I adore garlic.

A silicon baking sheet should work as well, also is reusable. Amazon link just to show what I'm talking about.

https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

silpat is great, i learned about 'em in culinary school when we had to make parmesan tweels and similar items...pick one up on amazon for a few bucks, here is the one i have, you'll be glad you bought it, stranger danger, have an upvote, cheers

https://www.amazon.com/Silpat-11-5-Non-Stick-Silicone-Baking/dp/B00008T960

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_1?ie=UTF8&qid=1457836510&sr=8-1&keywords=sil+pads

We're putting an induction stove top in and we were concerned about the bottom of the cast iron pans scratching the ceramic glass top. Have you had any problems with this? We were thinking about getting some of these silicon sheets to protect the surface. Is it necessary?

We have a silpat which is awesome for baking, and just some commercial/restaurant style non sticks from gordon food service (a restaurant food & equipment store)

Silicon baking mats and adjust-a-cup measuring cups.

Edit: I'm also partial to the #20(2 tbsp) and #40(4 tbsp/1/4 cup) dishers.

You don't need a pizza stone.

We build our pizzas on a silpat and put it directly on the rack. All it takes is 7-8 minutes @ 500F.

So if you were to use a glass bowl, and leave the remaining components, what would the problem be? Say you were to use a glass bowl, a [metal dryer vent](http://dryerventcleaningmrduct.com/images/userimages/Dryer%20Venting%201.jpg "The one on the bottom left, $8 for like 10 feet"), and silicone sheets for the top and bottom. Would this be acceptable, and if not, why?

I've been using the Old Stone Oven round one for about seven years now. I love it! I make large pizzas on it several times a month. I get a nice crispy crust every time. https://www.amazon.com/Old-Stone-Oven-Round-Pizza/dp/B0000E19MW

I've got an Old Stone Pizza stone that's lasted ~4 years. http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW/ref=sr_1_3?ie=UTF8&qid=1371929974&sr=8-3&keywords=pizza+stone

I have wanted a baking steel for a while, so if you're not set on stone, the steel might be the way to go.

You'll be needing a pizza stone and a pizza peel. Use the stone every time you bake pizza, to season it. Even if you're heating up a boxed pizza, use the damn stone.

Next, you want to make sure you're using a good recipe. This is one that I have used. It's damn good. Just follow the directions.

As for sauce, I prefer a white sauces to red, but that's entirely up to you. Find a recipe that you fancy, learn it, and be ready to use it.

As for the rest of the ingredients, I'm not going to tell you to spend a bucketful of money to make a pizza, but better quality ingredients yield better flavor. Keep that in mind.

Just gonna throw this out there:

Dough

Sauce

You'll want one of these too.

Use semolina flour on your peel. Crank that oven all the way, mine goes to 550°. Bake for five minutes. Shockingly good results.

Stone for pizza is kind of two thousand and late :)

Some ovens aren't suited to steel, because the broiler is in a separate compartment, or because the peak temp isn't high enough to make the most of it, but, other than that, there's very few reasons to choose stone over steel.

The price of steel might be off putting, but, a quality stone will run you around $40. If you source the steel yourself locally,

https://www.pizzamaking.com/forum/index.php?topic=31267.0

you can get one for as little as $60. If you buy one online, you can get a pretty good sized steel for $90. All stones will eventually crack, while a steel will last you lifetimes, so, for the price of 2 stones, you can never have to purchase a stone again. Another big selling point is that, while a stone can't do everything a steel can, a steel will give you every bake time that a stone can and considerably more. Lastly, steel pre-heats considerably faster than stone, another big plus.

Can you find out the specs of the giftees oven? Peak temp? Does it have a broiler in the main compartment?

If you're truly are dead set on a stone, this is good one:

https://www.axner.com/cordierite-shelf-16x16x34square.aspx.

I think, though, with handling charges and shipping, it will run you at least $45.

Before it sold out, this stone

https://www.amazon.com/Pizzacraft-Round-ThermaBond-Baking-Pizza/dp/B005IF2ZNM/

was selling for $23, which, considering it's width and 5/8" thickness, was an amazing deal.

This one

https://www.amazon.com/Pizzacraft-Square-ThermaBond-Baking-Pizza/dp/B005IF3086/

is from the same company, but it's smaller than the other stone- 15". Pizzacraft sells a measly 1/8" steel sheet that they fraudulently advertise as being 'steel plate,' so I'm not a fan of the company, but the page does reference this stone as being cordierite, which would be very difficult to lie about- and would be quickly evident in the comment section if they did.

If you're up for a bit of a gamble.

https://www.amazon.com/CucinaPro-533-Extra-Thick-Baking/dp/B005CXCZLW/

The brown color seems to point to it being cordierite, as opposed to being a poured refractory, which is incredibly fragile, and is usually grayish white (and very cheap). At the same time, though, the company doesn't mention cordierite, but the comments section does. Cordierite usually has a slightly warmer color, but, if I had to bet, I'd probably bet on this being cordierite.

I'm also not that amped about advertising a 3/4" stone, but shipping a 5/8" one. 5/8", for this price, though, is a good deal.

Lastly, Old Stone is a very respectable brand

https://www.amazon.com/Old-Stone-Oven-Round-Pizza/dp/B0000E19MW/

but, the comment section references a 3/8" thickness, which, imo, is too thin. The thickness of the stone speaks, to an extent, to durability and it governs the number of pizzas you can make at one time before needing to give it time to recover.

Like steel, a huge component of the cost of online stones is shipping. If you can find a ceramics supplier locally, you might be able to find a better deal on a cordierite kiln shelf. The cordierite kiln shelf you find at a ceramic supplier is the identical material retail baking stones are comprised of.

But, imo, steel is the better gift- if your friend's oven is a good candidate.

>Looks awesome! Would you please share the dough recipe?

I did.. over here.

>Do you use a stone?

Absolutely. I use this one.

>Any other special techniques?

I'm glad you asked! My whole procedure from front to back is documented in pictures here.

Hope that helps! :)

These placed directly on a propane grill set to high ~ 500F. Preheat them for about 15-20 mins. Place homemade pizza directly on tiles and in about 5-10 mins you have an amazing restaurant quality pizza.

I have a 5+ year old one by Old Stone Oven that looks a bit different but here is the current one: https://www.amazon.com/Old-Stone-Oven-Rectangular-14-5-Inch/dp/B0000E1FDA

I had a few cheaper ones crack on me in my early pizza-making days, but this one has been a champ and is a lot thicker (which equals more heat retention).

Definitely recommend going with a rectangular one opposed to a circle.

good point on the stone. But $20 is not enough for a stone that will last. This is the stone you should get:
http://smile.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_4?ie=UTF8&qid=1449795030&sr=8-4&keywords=pizza+stone

Thanks so much. Here is the link to the stone I used: pizza stone. I had no problems with the shipping--it was packed well.

FYI I use this stone I got an Amazon and I love it. I've only cooked with a steel a few times and find the stone does a better job of drawing the moisture out of the dough to crisp up the outside.

Click Here this one is perfect for pizzas, breads and all things stone worthy. It's large, it's thick and it gets hot. Make sure you preheat the stone for at least 20 mins.

If you can afford a stainless steel plate get that instead. Otherwise this is the best option I've found.

http://www.amazon.com/gp/product/B0000E1FDA

If you can order it, or can find it around you, this one will not crack from spritzing. The ones you have to worry about cracking are the compressed sand stones. I had one of those break on me. This one will actually continue to get harder as you use it. I just leave it in the oven and forget about it.

This is the stone I bought:

https://www.amazon.com/gp/product/B0000E1FDA

When I'm rolling the balls, I'm using the two hand method, tucking in the dough. For this last pizza I actively tried to seal the bottom by rolling the ball on the surface of my counter top. I didn't achieve a perfect seal though.

I usually preheat the oven for 40-50 minutes, until I see the thermometer read 500F. Today it was preheating for an hour and a half at least ( I got distracted kind of forgot I was supposed to be in the kitchen).

www.amazon.com/gp/product/B0000E1FDA

It does depend on what she loves making for the most part, but greaseproof cupcake liners are awesome. You can get some here in some of here---> https://shopsweetsandtreats.com/ favorite colors. The benefit to greaseproof is that the color stays vibrant and doesn't dull down when baked (because it doesn't absorb grease).

Portion scoops in various sizes. I don't have a restaurant supply store by me, so I buy from webstaurantstore.com. This type of place would also be the place to buy stainless steel half-sheet pans. Note that restaurant supply stores are not necessarily the same as baking supply stores. One is geared more toward commercial users (but most sell to residential users), the other is likely a retail store that just stocks items commonly used in baking, but at retail prices.

You said she already has the stand mixer... if it's a Kitchenaid, you could upgrade the flat paddle and the whisk attachments. https://www.amazon.com/KitchenAid-KFE6L-5-5-6-Bowl-Lift-Beater/dp/B006HGZ7AY/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1511341329&sr=1-1&keywords=KitchenAid+Flex+Edge+Beater+for+pro+600+stand+mixerhttps:// and www.amazon.com/KitchenAid-KN211WW-11-Wire-Whip-Bowl-Lift/dp/B000PJ6XGQ/ref=sr_1_3?ie=UTF8&qid=1511340838&sr=8-3&keywords=11+wire+whip+kitchenaid . Make sure you get the one that fits the right model number of the mixer you have (if you, in fact, have a Kitchenaid). These attachments are better because they are more efficient AND are completely dishwasher safe.

You could also get her an extra bowl for the stand mixer. Comes in handy more often than you might think.

Edit: Came back to say that if she's going to bake artisan breads, the best baking "stone" I've ever had isn't stone, it's cast iron. ttps://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1511341833&sr=1-3&keywords=lodge+baking+stone

Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_23fsxbHXSZT86

If you like pizza, you should get a pizza stone! http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1411907978&sr=1-3&keywords=pizza+stone

Lodge actually makes cast iron pizza pans: http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1300292894&sr=8-1

I got this bad boy and I love it. Not only does it make great pizzas but it doubles as a griddle on the stove

it is similar I suppose, it is just a cast iron pan for pizzas.. I will say it does not get them as crispy as I would like and I have been trying to tweak that.. looking at maybe getting a pizza steele instead

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1456881887&sr=8-1&keywords=cast+iron+pizza+pan

I have a cast iron pizza pan and pre heat it and slide a 12" pizza on it, if you got it well over 550F it's only a few minutes for a thin crust, if you want pan pizza use a cast iron skillet and don't preheat it, also toss in a chunk or two of smoke wood, it's awesome. dough is cheap, take a few shots at it in the oven @ 500F first, then when you got it down do in grill.

Just curious, are you cooking in that oven? How hot - 525 max probably? What kind of surface - you using a stone, quarry tiles, screen, pan...? I bet the 18"-er barely fits! :)

I recently got a Lodge 14" cast iron pizza pan, and it works pretty darn good, especially if I kit out the upper rack with tile. Good times. Rock on there, fellow pizza-bro.

* Edit, just saw your other comments about how you use a 23"x18" pizza stone on a grill.

Something like this:

https://www.amazon.com/dp/B0000E2V3X/ref=cm\_sw\_em\_r\_mt\_dp\_U\_m-W3Db7R82W8Q

>So jelly, I would LOVE to try a baking steel.

Any thoughts on a cast-iron pizza pan?

>Lactic acid powder is very difficult to source.

Eh...Google searching yields some good results - eBay auctions even. Can't think it's that hard...

I'll probably buy one of these

where can I get something a bit bigger though..

I don't have an actual recipie handy, but a few key tips:

-If you're gonna google a recipe, just bite the bullet on buying xanthan gum. Its ~$15+ for a small package, but you'll use it a teaspoon at a time and it really is the best thing at its job. Lots of people try to find ways around it, but nothing is really a good substitute.

-Its pretty much gonna be thin-and-crispy crust. If you're aiming for thick, puffy, bread-like 'pan style', I haven't got one to work well yet (but haven't tried much). I prefer thin and crispy anyway though.

-http://www.againstthegraingourmet.com/ actually makes a pretty decent frozen cheese GF pizza. Its nice becausue you can dump your own toppings on to make whatever variety you want.

-They seem to undercook in the middle really easily (including the frozen one above), and are slimy when undercooked. You really need a perforated pan. I think a pizza stone (or pre heated cast iron pan like http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1368297372&sr=1-3&keywords=pizza+stone) would work too, I want to buy that one I linked there.

I use this cast iron pizza pan. All of my pizzas come out great!

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1427207492&sr=1-1&keywords=cast+iron+pizza+pan

You know, there's a third way...

I have this pan, use it in my oven and on my grill and it's the bee's teats. If Captain America had a pizza stone, it'd be this one.

Flipping multiple times will help that issue with burnt edges but no crust in certain spots - as will adding more oil. I use avocado oil. The oil helps to transfer heat; if part of your steak has no crust it's probably because it was not exposed to the same heat as other areas, ie it wasn't touching oil.

Unfortunately it's tough to make 4 steaks at once with one cast iron. If you have access to a grill; I'd suggest a reverse sear finishing on the grill OR I like to use a cast iron pizza pan for multiple steaks.

As for the temperature take several readings from different areas and defer to the lowest. If the issue persists, get a new thermometer.

If you need to get 4 steaks ready, you can always reverse sear in the oven (lowest possible setting for 1-2 hrs depending on thickness), bring them to like 115-120, take them out, sear them quick (one by one), and back in the oven all together to warm them slightly (monitoring temp). Could even broil them for a couple mins right before serving. Regardless, if you're searing them separately, the steaks will be slightly different - but you can minimize that by a super hot, super quick sear while relying on slow heat to cook the inside.

My favorite sports memory was going to a 49ers game when I was ~10 with my mom and step dad. We didn't have a lot of money and didn't get to go to a lot of big games like that, but it was my step dad's favorite team and somehow they got us the tickets to go. I remember how excited they were to take me. I fell and scraped my knee badly and had to visit the first aid tent, but I made it on the big screen that night! I'm 24 now and my mom still asks if I remember everyone seeing me up there. It was a good family memory :)

Under $10

And here I am, coming in with stuff 10 times more expensive than the next guy......I'm Ron Burgundy?

"Homemade" pizza is one of my favorites to do if my parents are out and I'm home alone! Or sometimes I just like making it with my mom. =)

Ingredients:

• 1 pre-made pizza crust dough (our favorite is from Trader Joe's, but you can find these practically everywhere)
  
  
• Pizza sauce/spaghetti sauce of your choice
  
  
• Shredded mozzarella (or any cheese of your choice- you can even just get a block and shred it yourself if you want)
  
  
• Pizza topping of your choice (I'm weird and I'm a fan of pineapple)
  
  Directions:
  
  
• Take all or part of the pizza crust dough and spread out evenly across a round pan/pizza pan/pizza screen. You may have to knead the dough a little bit to make it workable.
  
  
• Spread your sauce (however much you want) onto the dough, leaving an edge as the crust. If you want a super fluffy, thick crust, roll the edges back onto themselves.
  
  
• Sprinkle your cheese on top of the sauce (again, however much you like) and then add your toppings (arrange how you like!)
  
  
• next, just follow the directions that come with your pizza crust! Just like beautiful snowflakes, each delicious pizza crust is unique. =)
  
  
• Let cool, the slice that baby up!
  
  
• Then stuff your face with your super tasty homemade-ish pizza. Om nom nom nom!
  
  I'm really bad at cooking (much better at baking!), but I can handle this, even when I'm by myself. I hope you try this out and enjoy it!
  
  And thank you so much for this contest! If I happen to win, I'd really love this! Again, I'm actually decent at baking, hehe. =) Butter Off dead!

No photo but was really simple. I use these racks between the prime ribs. Nothing installed in the cooler just placed to add flow spaces and keep meat away from the bottom. https://www.amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY

This is a really cool thing (self-explanatory haha).

It's on my main wishlist. Thanks for the contest! :)

I make these just like that. Throw them in the oven around 425-450 for maybe 30-45 minutes. I always wing it, so I can never remember exactly, but just bake until the peppers are nice and soft. Also, if you have a cooling rack you can put them on that and then on top of a cookie sheet so that the grease has somewhere to go and the bacon isn't just soaking in it.

I have these. No complaints. Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2 https://www.amazon.com/dp/B00091PNTI/ref=cm_sw_r_cp_api_9Tj6xbG73SXWQ

I'd really like these for when I'm baking! Cooling things on napkins just isn't the same, it makes bottoms all soggy and that's no fun....

X-Ray and Vav!!!

A simple deep dish cooking pan and one of those cookie cooling racks on top would work (and probably be more practical) than an animal cage.

It looks like a simple cooling rack

I got a few paint trays that I have some cooling racks like these resting on.

The water just drips down into the tray, comes towards my tent door, and I vacuum it out with a little wet/dry vac.

You can't overwater. Don't use too much perlite in the coco mix or you may have to water multiple times a day(I mixed nutes once a day). I just got a blumats drip kit because I was getting tired of mixing nutes and watering nonstop.

You'll be able to tell if it needs it based on look/weight/feel soon enough. Just stick your finger in knuckle deep to feel if it's damp and don't worry about overwatering until then. I can even tell the color difference in my smartpot fabric/feel that there is a good amount of water in the bottom by touching the outside fabric.

Buy a cooling rack and cook the bacon on the rack, no need for draining. Just remember to put a pan under the rack to catch the grease :P

You can buy these for a reasonable price and they accomplish the same thing. Love them for making oil-free sweet potato fries.

So this?

http://www.amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/B00091PNTI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1369259282&sr=1-1

.223 are going to be pretty hard to pan lube no matter what because of the small size mixed with the length. You could dip the bullets into liquid lube, but doing that is pretty slow and not really something you will want to to with bullets you will shoot mainly in bulk.

Another option would be use some small wire strung across the pan to form a grid pattern, drop the boolits in nose up to each square before pouring lube into the pan. Along the same lines as that, a baking cooing rack or some hardware cloth should work great and be easier than wire.

That said, is there a reason that you don't want to powder coat the .223 bullets?

I could really use the Baker's Secret Cooling Rack because I don't have any and I do a lot of baking. Thanks for the contest!! Easy Peasy Lemon Squeezy

I see you have a kitchen list and a baby list so here are two ideas:

Small veggie shape cutters for making fun finger foods and cute veggie soup. Free shiping.

Banana Slicer. I know it seems like a silly thing, but my eldest loves bananas but likes them sliced and this would be a time saver for sure. PRIME

For me, if I win:

Love this grey nail polish, only $4.90 with free shipping. Somehow grey feels a bit more grown up then pure black? I don't know, I covet it.

EDITED TO ADD: Doodlebug

How do I pick one? oh yeah

Edit: "I ain't no damn clown" and link although feel free to pick anything else. I just like mail :)

Wow thanks! I love sharing my bento on here.

Yes, I used these to cut the carrots.

http://www.amazon.com/gp/product/B00095VK7S?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01

I love camping! Am getting old enough with my creaking bod that it's not so easy to do anymore though haha

Get yourself one of these and pack margarine, bread and canned pie filling...of course a can opener and your campfire snacks will rock! They are so awesome. You can make hot sandwiches in them too!

Take tons of pics!

Hobo pies! (Camp style grilled cheese)
hobo pie maker
All you need is cheese for grilled cheese but one of those squeeze bottles of pizza sauce and some pepperonis over the grill! You've got pizza pockets FA DAZE

https://smile.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?ie=UTF8&qid=1497937859&sr=8-1&keywords=Sandwich+iron

Or

http://www.ebay.com/itm/Cast-Iron-Square-Pudgy-Pie-Maker-28-in-Campfire-Pudgie-Sandwich-Cooker-Recipes-/292098840590

No offense meant, they are not hard to find.

I believe they have a few different names, "Hobo Pie" is another I've heard. We make them when we go camping in things similar to this.

Basically you butter some bread, put them butter side down in the cooker, and put your toppings in. Personally I like pizza pies but I've made some with apple pie filling and some cinnamon, om nom nom! Then after you have your toppings, you put another buttered slice of bread on top (so the butter side is touching the top of the maker), and close it up. Cook in the dying coals of a camp fire and eat pure perfection. :)

Get a pie iron. We always make french toast in them in the morning, grilled cheese for lunch, and a few different desserts. Try filling bread with peanut butter, bananas, chocolate and marshmallow and cooking it in a pie iron. Or try it with cherry pie filling. Everybody gets to make their own however they want it.

This is what I have. I think that at extreme high temp almost anything would warp. I guess I haven't had that issue. This is what I use.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4

For my small items, I'm using a Japanese yakitori rack. I place it over my cast iron pan and go to work. The rack kinda looks like this (not my photo).

For bigger items, I plan on using my half-sheet baking pan and a rack. I'm using a set that has been used and abused so I don't care if they get discolored.

A friend of mine is planning on just putting the meat on his Weber kettle grill, searing, and flipping.

For a baking sheet - I'm in love with my Nordic Ware Baker's Sheet.

I third this. She got me a kimono robe I absolutely love. I often sit around in it drinking wine and eating when no one else is around. >_>
She needs one more and these are awesome.

Almost every episode of Good Eats

Watch them all, even the ones that deal with non paleo foods because the techniques are all solid. There are three basic cooking methods you need to worry about. On the stove, in the oven and in the microwave.


For the stove, all you need is a good cast iron skillet, but I recommend having a teflon pan as well. The iron will cook everything you can imagine. I like having the teflon for eggs mainly, iron will do eggs as well, but it can take some practice getting the temperature and lubrication levels correct. Teflon is much more forgiving. I have not used any of the newer nonstick pans so I cannot comment on those.

For the oven, get a aluminum half sheet pan and a oven safe cooling rack. Also get some sort of glass dish or casserole. Always wrap your sheet pan in aluminum foil, or line it with parchment paper when you cook with it. Makes clean up so much easier. Always grease your casserole dish. Baking, roasting, broiling are all pretty simple. Follow the recipes, and keep your eye on it. Get a probe thermometer and it'll tell you when your meat is cooked to your desired doneness.

For the microwave, all you need is a microwave safe plate, plastic wrap and some parchment paper. You can steam so many vegetables just using the microwave, it's ridiculously easy.

I hope this helps out, feel free to PM any questions. Don't forget a good sharp knife too. I still can't stress enough to just watch all the Good Eats episodes, they really have a lot of good techniques and explain the science behind it all. And if you ever want and/or get to cheat, there are some pretty awesome cheats there too.

EDIT: Forget to add this It is a great article on some really cheap tools you should pick up.

Amazon is a great place for cookware.

Off the top of my head I would suggest (in order from most necessary to least necessary):

• http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1427651819&sr=8-1&keywords=victorinox+knife
  
• http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_3?ie=UTF8&qid=1427651834&sr=8-3&keywords=saute+pan
  
• http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1427651900&sr=1-1&keywords=baking+sheet
  
• http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_2?ie=UTF8&qid=1427651834&sr=8-2&keywords=saute+pan
  
• http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1427651859&sr=8-1&keywords=lodge+dutch+oven
  
  I can speak for the knife, baking sheets, and lodge that these are all things I use often (and in the case of the sheets and the dutch oven) and for years (I just got the knife). The dutch oven is expensive, but damn if that's not a great cooking vessel.
  
  If you do get a knife, make sure you get some cutting boards as well!
  http://www.amazon.com/Prepworks-Progressive-International-PCB-1812-Cutting/dp/B0001UJVTK/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1427652198&sr=1-12&keywords=cutting+board

For essentials I would suggest a half sheet pan for things like cookies and brownies and a 9x5" loaf pan for things like banana bread, lemon loaf, pound cake, etc. Those are good starting points! Oh also maybe a cupcake/muffin tin?

Parchment paper is also great to have on hand to line the half sheet pan so that the cookies don't stick.

hmm, coating. How would I know if I removed a coating? Sorry for the stupid question. But I don't see any indication that it had a coating. or I don't know. like.. would it say it had a coating? I'm assuming yes.

That's all very interesting and I couldn't have guessed. I wonder if there could be a tank designed in the spirit of that brownie pan where every piece is an edge piece. Maybe something to the same effect (different implementation of course) in beer tanks could eliminate some of those differentials and other factors.

All-Edges Pan would give you the result you're looking for, but i'm hesitant to buy a separate $36 pan for a single dish.

You could leave the top layer as exposed noodles to let them dry out, then cover with cheese just before pulling from the oven.

I have no use for this

This is the most awful, asinine, backwards invention ever.

What they need is the exact opposite of that. Mmmmm a whole pan of gooey brownies....

Not a crazy idea at all! Also, they exist. There are a few other similar styled ones out there too.

Or buy this.

You're welcome.

Appears it's out of stock right now though. Cupcake tray works too.

You guys seen my pan?

Is this serious or sarcastic? I can't tell. But yeah, they do. Here's one with handles on it. I just have the plain circle ones without handles.

This one isn't too expensive.

Searzall

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

In my experience it's all about the baking.

• Very easy to over cook brownies, they need to be hot lava when in the oven, and cool to a semi-solid when taken out.
  
  
• The best brownie is an edge brownie, thusly the best baking pan looks like a snake
  
  
• never listen to anybody that suggests using dark chocolate in brownie mix, find the nearest trout and start attacking them.
  
  
• Use a low protein flour, you don't need a gluten network crumb like in sandwich bread.
  
  
• Pecans or Walnuts add a nice touch, but don't crush the nuts too much, nor roast them too much prior.

No issues if you use one of these.

If he takes his job as seriously as you say I would get him some vegetable garnishing utensils. He probably doesn't have them because it's not too common for sushi chefs. They are also really inexpensive and is practical.

http://www.amazon.com/gp/aw/d/B00032S1HY/ref=pd_aw_sims_6?pi=SL500_SY115&simLd=1

http://www.amazon.com/gp/aw/d/B00095VK7S/ref=pd_aw_sims_3?pi=SS115&simLd=1

Just look around using vegetable garnish as keywords.

If you are not a peasant then this is how you bake your brownies.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448