Best baking tools & accessories according to redditors

I'm Dad. I made these last night. I didn't carve the sandwich, I used a cookie-cutter-type thing.

Not to say mornings aren't without their challenges. The challenge this morning involved getting her to put socks on.

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.

No. It's not. Some (cluless|lying) seller on etsy says it is, but it's not.

It's a cookie dough dropper:
http://www.amazon.com/Grandmas-Kitchen-12-0706-Cookie-Dropper/dp/B00HS2SXHU

My mother has one. Works better than a spoon, not as well as a disher.

Yeah I just found this one for 8 bucks on Amazon. And actually I was sort of wrong, OP is using this kit where you just cut the bread out and don't have squished edges. I like the squashy ones better.

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.

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

U need this

Yup. Five seconds on Google, and I found the exact cutter set

Edit: Oh god.....the more I look at them, the more I want a set for myself. And I'm a grown man.

I've done it. But you're going to need something bigger than one of those tiny cooking torches. I picked up one of these professional torches and some butane fuel to go with it.

Using a real culinary torch instead of a poor, tiny substitute makes a world of difference when searing a steak too.

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!

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.

These are what I use

Butter will yield

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!

Cookie dough dropper.

Buy another one here.

Edit: what an idiot, wrong post.

pancakes also

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.

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.

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

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

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.

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/

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.

I bought a banneton with a canvas liner which just happens to fit a glass bowl I already owned, so it was like getting 2 proofers for $11. I don't really care about the patterns.

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.

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.

I've read that you shouldn't store your dabs in silicone long term as it can leech into it or something. You could just store it in folded parchment paper or a [glass container]().

14mm, 18mm, and 10mm are all the standard joint sizes that you attach your accessories to (bowl, nail, etc.). You just gotta match up the numbers and the male joints with female joints. You said you wanted the fab egg, so your nail would need a male 14mm joint.

From there, you just need to figure out which nail you want. Hymanquartz has a few that I would recommend: 4mm, 3mm, and thermal p bangers. He also has carb caps for the first two (thermal p comes with one), some of which have dabbers as part of it. Some other vendors like volcanee have 25mm bangers as well.

Here are some more carb cap (1, 2, 3, 4) and dabber (1, 2) options.

I would suggest getting a reclaim catcher (1, 2, 3) or a dropdown (1, 2). Not really as necessary if you're getting the thermal p from what I've heard, but I still think it's good to have an extra piece of glass between your piece and your nail.

Oh, and you'll need a torch (1, 2) and butane, though I'm not quite sure which butane you should get.

Can't go wrong with this creme brulee torch!

I meant to include my instructions earlier but didn't have time. I started with just a regular cardboard box, the thickness I wanted the final piñata to be. Then traced a ninja outline on it, based on some cookie cutters we have, so it was familiar in shape. To be sure the front & back were identical, I cut the front out first, folded the sides in half, and traced directly on the back panel.


It was just cut out with scissors, but leaving the side panels whole. That allowed me to use masking tape to fold the side panels into the ninja outline I had cut out. Wherever there was a lengthy gap (like along the inside of the legs) I just cut another panel the same width (i.e.depth) as the rest of it and taped into place. I left one half of the head untaped so it could be filled. Btw, since we have some food allergic kids coming, it's mostly filled with dollar-store toys, stickers, and balls. The only candy is a few ring pops. :-)

I used one layer of papier mâché along the seams and all surfaces, so it could be easily painted (easy recipe! 1c. flour, 1c. water, 1tsp salt; dip strips of newspaper in & stick! Allow to dry thoroughly).



The hanger needed to be strong, so I clipped the bottom off a wire hanger, bent it into shape (same size as the depth of the piñata), then poked it through the top of the head, secured it with tape and ran a bead of glue down the length of each arm.

Once the papier mâché dried, I gave it a coat of black acrylic paint, glued on a few strips of crepe paper streamers just for that piñata effect, and painted on the eye slit, eyes, and hand. Oh, and the sword (my son's favorite part!) is just a paper towel tube, flattened, with a layer of aluminum foil glued to the surface!

Hope these weren't TOO detailed. Let me know if you have questions!

TLDR: ninja is an old cardboard box, taped into shape with a single layer of papier mâché, then painted. Hung by a wire hanger.

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.

Isn't this in the Frequently Asked Things? It's a cookie dropper.

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?

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.

Perfect name

For me!

that's a little blow torch; these are made for cooking.
it has a little blue flame that stays on until you turn it back off...
http://www.amazon.com/BonJour-Chefs-Torch-Brushed-Aluminum/dp/B000G9OYX4/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1267356573&sr=8-1

https://www.amazon.com/Grandmas-Kitchen-12-0706-Cookie-Dropper/dp/B00HS2SXHU

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!

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

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

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.

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.

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.

Here's the quarter sheet pan, and here's the wire rack! Pro-tip: get two wire racks, and a half sheet pan (2x the size), and you've got two sheets pans with wire racks to fit either!

EDIT: Whoops the above rack is a half-sheet rack! Here's a set of two quarter-sheet racks - thanks /u/abedfilms for pointing that out

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

Egg or pancake rings

These cookie cutters can be bought here

So those baking sheets are SilPat?

Cookie dropper, as usual.

Cookie dough dropper

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.

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.

While I prefer to deep fry mine, I use a wire cooling rack placed on top of a bakers pan / cookie sheet.

This works well with just about anything you put in the oven.

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 you have the DynoBytes Sandwich Crust Cutter???

On Amazon

I wanna get a blowtorch to use occasionally when making old fashioneds and other occasional cocktails, is there any reason not to A cheap one like this? Would there be a reason to go for a more expensive one? Like I'm thinking fire is fire either way but I don't know if there's a particular heat or something.

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.

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

I use this little kit!

Cookie dropper

edit: damn people here are fast

It's for making drop cookies. Put a small amount of dough on the blade and squeeze to drop on a sheet. (I think I have that backward :D instead, Squeeze, pick up some dough and release)

https://www.amazon.com/Grandmas-Kitchen-12-0706-Cookie-Dropper/dp/B00HS2SXHU/ref=asc_df_B00HS2SXHU/

Cookie dough dropper.

Edit:

https://www.amazon.com/Grandmas-Kitchen-12-0706-Cookie-Dropper/dp/B00HS2SXHU

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.

They are from proofing baskets called bannetons. You flour them generously before proofing which gives you an extra pretty loaf that makes people not in the know think you're super fancy

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.

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

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

If you get a silicone pan liner like a Silpat mat, you can forget the foil. Also, you wont lose all that crusty cheese. If one had a mind to, one could overload each muffin with a heap of cheese, which would melt off and crisp, then lift off with the muffins...

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.

if you have something like this and you put your bacon on top while you cook it in the oven, the grease will drain away from the bacon.

I love these for roasting. Heavy gage, no rolled edges so water can't collect... beautiful. I noticed an instant improvement in my roasted veggies and meats when I got them; I actually gave away a small stack of kitchen equipment that because obsolete once these entered the kitchen. I paired them with this wire rack because it was inexpensive but good quality, but there are a lot of standard-sized half-sheet compatible racks out there, just check the dimensions before ordering.

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 :)

http://www.amazon.com/BonJour-Brushed-Aluminum-Chefs-Torch/dp/B000G9OYX4/

this is the one I have, same torch but with a finger grooved grip

22 with prime, so less $ after shipping.

[This] (http://www.amazon.com/BonJour-Brushed-Aluminum-Chefs-Torch/dp/B000G9OYX4/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=YFAIB8TWHS24&coliid=I3S0O73XGSEYA3) is probably the most important thing on my list. I've been wanting to do some cooking business on the side and I've been wanting one of these FOREVER. I also nanny kids, and would love to have this to roast marshmallows for them with this. My favorite color is light blue and grey. People think that's kind of weird, but whatever.

To be fair, brulee torches are typically a specialized item.

Most of the complaints I've seen about the AMNPS are specifically related to lighting it. With torches as cheap as they are, I don't see why this should be an issue for anybody.

Examples (non-affiliate links):

Amazon

Lowes

The dinosaur sandwich cutter?

Fixed link: http://www.amazon.com/EvriHolder-DynoBytes-Sandwich-Cutter-assorted/dp/B00167X2Y2/

Please don't use amazon affiliate links. They're considered spam.

It shows as green in the pic, but I don't know if it would show up as green: dinosaur sandwich cutter

Use something like this.

https://www.amazon.com/BonJour-Chefs-Professional-Culinary-Br%C3%BBl%C3%A9e/dp/B001DITG5S?ie=UTF8&ref_=cm_cr_arp_d_bdcrb_top

They'll likely try to sell you an expensive (80-120$) Vector brand one. They are better quality; i have one myself; but the ones from BB&B are just as good. http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S

Even cheaper at the store I think.

This is a BonJour Creme Brulee Pro Culinary Torch with Fuel Gauge.

Same head contour,same teardrop gauge.

http://www.butanetorchshop.com/bonjour-creme-brulee-pro-culinary-torch-with-fuel-gauge/

https://www.amazon.com/gp/product/B001DITG5S

Quality control seems to be an issue in the latest iteration of this model.

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

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

for the lazy...
http://www.amazon.com/Fred-Friends-Ninjabread-Cookie-Cutters/dp/B003YUBQHO/ref=sr_1_1?ie=UTF8&qid=1334852105&sr=8-1

I have these and used them last x-mas. F A N T A S T I C. Better cookie to edge ratio than the typical ginger bread man.

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

There's nothing in the rulebook that says I can't use a blowtorch in the office. ;)

I use something similar to the iwatani torch. No one's said anything so far, and there's plenty of other flames burning in our office- space heaters, and a small gas stovetop (which I set my food on to torch).

ZOMG We Need this! seriously. it's so cute! my daughter would love it (and I would love using it :D)

You can buy food 'stamps' online or in some grocery stores that take 80% of the work out of it. It looks like OP used something like this set for the sandwich and egg, for example.

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

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.

These are my favorite kitchen thing. There are some cheaper ones but I know this brand. Putting together a bridal shower gift and I got a different brand and a small serving spatula and got some blue mason jars at Joanns with their 50% off coupons this week and plan on filling them with cookie, brownie, cake and muffin-in-a-jar recipes.

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?

Nordic Ware makes really great sheet pans, make sure to check that the size you buy will fit in your oven. I also recommend getting a Silpat for easy cooking with no sticking and easy cleanup. As far as gloves, this is the one I have and it is very good quality.

You may also want to get some muffin tins, just in case. Honestly, I have some cheap trays, but I have silicone liners that are also great for easy baking and cleaning.

Hope this helps!

My go to way of fish cooking on a grill is using two of these with the fish sandwiched inbetween them. I prep the fish, spray these with Pam,place the fish between them and cook. turn the whole thing over as needed inside the grill. No spatula or tongs needed: http://www.amazon.com/Professional-Cross-Wire-Cooling-Sheet/dp/B0001MS3DI/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1371335355&sr=1-1-catcorr&keywords=mesh+rack+cooking

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.

.amazon.com/Professional-Cross-Cooling-Sheet-Grate/dp/B0001MS3DI/ref=sr_1_1?ie=UTF8&qid=1459467027&sr=8-1&keywords=frying+rack

The best way I have found to drain fried food.

Sort of the same, except sandwiched between two of these cooling racks. I end up not needing to touch anything until done, and the bacon is fully drained while cooking.

Hairdryer should be safe, so long as you don't choke the flow. I'd recommend laying the components out on a grate (or just put small items under the corners if you don't have one) to get airflow underneath, setting your hair dryer to full blower/moderate heat, and letting it blow on the components over night. Probably good to turn them at least a couple times. Your case should also be dried, because water can be trapped between metal surfaces and promote rust, and may wick or drip back onto your components when you reinstall them.

If you have more than one hair dryer in the house, I suggest employing all of them. Hair dryers only; no heat guns. (Obviously.)

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

Doctor Penfield, I smell burnt toast!

Spent the day doing the most Canadian thing of all...slaving in front of the TV/radio/computer checking up on free agent frenzy day in the NHL. However, I don't think that makes me uniquely Canadian, because I'm sure several million people were doing the same thing. How about the fact that I seem to be the only person that moved AWAY from Alberta for work? Hah. Anyway, thx for doing this! Linklink

Only one solution, brother. Brulee torch.

Yes, there's a small glass meter on the side.

This one

• Here's some cheap bulk dab tools that i got and work great
  
• Cheap cool recycler rig or any other glass on DHGate is pretty dope
  
• Concentrate slicks can be found on amazon for cheap or unbleached parchment paper works perfect IMO
  
• Theres tons of torches online. I wouldn't skimp too much when it comes to a torch because there's nothing more disappointing than a torch breaking mid dab sesh
  
• Domeless Ti nails and carb caps and such can be found online but be careful of the grade or quality you are purchasing.
  
  Anything I missed?

???

Oh man. The marbling on those steaks is insane...had it once, way too rich, but I can see why people love it. Open flames are bad enough for Delmonicos...I can't imagine what inferno would come with those.

Alternatively, you could blow torch the steak.

I think you need this guy! We can both use this to make some AWESOME lunches!
Good luck and seriously, just DECORATE ALREADY!

• Science: You are here - it's just a fun poster, but actually really interesting the more you look at it. It seems silly, but you really get a sense of how big our galaxy is.
  
  
• Gardens: Herb Savor - This thing is pretty awesome and helps keep herbs and such fresh.
  
  
• Writing: Who doesn't want to learn Calligraphy
  
  
• Film/Movies: I absolutely love Mel Brooks - I really really want it!
  
  
• Fantasy: Leaf Clasp
  
  
• Books/Authors: The Border Trilogy by Cormac McCarthy - These books are beautifully written. The most poetical version of prose I've ever read. Anything Richard Matheson - I had to put this as well because Richard Matheson is one of my favorite authors. He wrote many short stories (many became twilight zone episodes) and his novels are amazing. He wrote I Am Legend, which I would 100% recommend. However, the link is to one of his short story collections because they are just too amazing to pass up.
  
• Nature/outdoors: Picnic Wine holder - There's nothing better than a nice glass of wine and these things are awesome.
  
  
• Spirituality: Bamboo wind chime - I don't know why, but I have always felt there was something spiritual about wind chimes; especially wooden ones; and especially bamboo ones.
  
  
• Art supplies - Sketching kit - I don't know much about art supplies, but this looks like a nice set.
  
  
• Math - Pi Ice Cubes - They're just too cute and also math related
  
  
• Travel: Universal Surge Protector - I wasn't sure if you travel a lot internationally, but if you do, get this.
  
  
• Food - Citrus ginger dressing - This stuff is to die for!
  
  
• Fun stuff: Lightsaber chopsticks - These are so fun to use. I'm taking a shot in the dark about whether you like sushi or star wars, but if I'm right, you'll want these.
  
  
• Something not on this list, but that you absolutely have to link to or you'll explode: Dino Sandwich cutter - Do I even need to explain?

Behold! Dinosaur shaped cuts!

don't worry be happy, Here are some dino sandwich makers and here is some Nutella to make nutella sandwiches.
If you are feeling super decadant you can make what we call "candy bar sandwiches" which is bread with nutella and peanut butter. And the deluxe version which has nutella, pb, and mashmallow fluff. I ate these all the time when I was preggers.

Based on your movie selection you might like this!

I love these!

don't worry be happy. WITH A CRAZY TALENTED PUPPY! Bear with the music. I know it's not everyone's favorite. :3

As for an item, Dinosaur Sandwiches!

Here is the desktop version of your link

what torch do you use? I was looking on amazon and found this

also looking at coils and I found this which looks like it will last forever

Dass de one you want mang.

Oh for crem brulee, and french onion soup. Yea it's butane.

http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S

You need one of these. It will improve your grapefruit experience immensely.

Then when you're ready for varsity level grapefruiting, buy one of these, sprinkle some brown sugar on top, and Brûlée that shit.

Here is the mobile version of your link

This one. Looks like the price dropped, I paid $27 as a lightning deal. Well worth it.

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!

For multiples, I just use these and cook a dozen eggs at once before hand.

http://www.amazon.com/Norpro-994C-Silicone-Pancake-Round/dp/B001ULC93O

My process: put muffin in toaster, grab egg and meat (ham or turkey slice, pre-cooked bacon), microwave for 45 seconds, add cheese, microwave for 20 more seconds, add to muffin. I could easily crank out 5 sandwiches in 10 minutes.

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

Get baking reddit

http://www.amazon.com/Fred-Friends-Ninjabread-Cookie-Cutters/dp/B003YUBQHO

http://www.amazon.com/dp/B003YUBQHO/?tag=047-20

The book Physics for Entertainment by Yakov Perelman

To go with a Moleskine you really should have a good EDC pen, like the Fisher Space Pen, though Lamy Safari fountain pens are fun and affordable if that's more your style.

You should also look into Field Notes notebooks.

And the thing I have to include just because I have to... ninjabread men cookie cutters because I really really want it! (well them)

edit: I forgot two 'spirituality' books i've enjoyed, Saltwater Buddha and Kook

edit2: TIL I can't follow directions :D $5 & $10

Right here

These

• 0-5: Smudge Sticks, keeps the ghosties away
  
• 5-10: Ninja Cookie Cutters, because they suddenly disappear
  
• 10-20: Three Wolf Moon from my cheap list. If you don't have this shirt, you need it.
  
• 20-50 Bang! The Bullet, great card game.

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!

That torch is pretty decent, but I prefer this one

https://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY/ref=sr_1_2

This is the one I got from Amazon and it just connects to a big canister of butane you can also get from Amazon. The canisters seem to last a long time because I bought a three pack awhile ago and the one I am using still feels really full.

http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

As the other posters have said, 139.5 is too high for an end result of medium if you are going to sear in pan or grill to finish. Either of those methods are going to add a good bit of additional heat to the steak.

I would recommend trying 131 degrees if you are going to use the sear method you described. I prefer medium rare, and have my steaks at 125 and then sear hard and get a good medium rare result.

If you want something that doesn't transfer as much heat into the meat, you can try finishing with a torch. Allows a crust formation with almost no additional cooking inside the meat. I have this one. Some people taste uncombusted fuel with the torch method, your mileage may vary. I prefer my steaks seared in pan, but use the torch on other things like lamb and lobster.

I did the blowtorch thing for a while. Didn't really like the results. I had one of these and it would take forever to make any impact on beef, pork, or chicken. It worked well for fish.

Salt, pepper, garlic powder, cayenne pepper (just a tiny bit) with dry thyme and rosemary in the bag, didn't have any of the fresh stuff.

The sear was just with a simple butane kitchen torch. I normally do torch and pan with oil and butter sear but was being lazy and didn't want to clan another pan.

Edit: The torch i used
https://www.amazon.com/gp/product/B00BBJC1CY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

its 25 at amazon right now. I know its above your max.
https://www.amazon.com/gp/product/B00BBJC1CY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Something like this or a brulee torch should do the trick nicely. Try on some test pieces first to get the hang of how the torch burns.

Amazon.ca for the cutters.
The box is just a modular Rubbermaid blox that I've become addicted to.

That's it. http://www.amazon.com/gp/product/B00HS2SXHU

Three minutes. Way to go reddit!

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

I got this one from Amazon. Works great.

Proofing basket!

Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner,Banneton Proofing Basket Set - for Home Bakers (Sourdough Recipe) & Bread Making https://www.amazon.com/dp/B01CNV40D6/ref=cm_sw_r_cp_api_bpmZAb7NXKQJR

when I finally got into the bread game, I felt like a pro with some proofing baskets. Like this one which is oval and this one that is round

https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6

$15 delivered to your door tomorrow with 1-day shipping (if you have prime, not sure what it costs if you don't). They have other sizes too.

They do come in pretty handy. I just bought two more of them recently.

These are the two I picked up and they work great for any of the FWSY breads.

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

• kitchen scale: A recipe weighs about 1800g, plus the mixing bowl, so make sure the scale goes that high. https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1482510750&sr=8-1&keywords=oxo+scale
  
• dutch oven: The book recommends 4 qts. I've had success with 3.2 qt combo cookers. Two dutch ovens would be even better as all the recipes are for 2 loaves. https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1482510707&sr=8-1&keywords=combo+cooker
  
• thermometer: Ken Forkish is very particular about the temperatures in his recipes. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_2?ie=UTF8&qid=1482510838&sr=8-2&keywords=pen+thermometer
  
  Nice to haves:
  
  
• Banneton proofing baskets: You need something to put your dough in as it rises. In a pinch, a mixing bowl will work. Banneton baskets are purpose made for this. I use an 8". The ones I've bought are no longer sold on amazon, but I suspect any 8" to 9" round basket will do. Heres one: https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6/ref=sr_1_4?ie=UTF8&qid=1482511260&sr=8-4&keywords=banneton+proofing+basket
  
• Big tubs for mixing: Most mixing bowls are frustratingly shallow for 1800g recipes. He recommends these in the book. They're pricey, but they do work well: https://www.amazon.com/Camwear-Polycarbonate-Round-Storage-container/dp/B000KIE73I/ref=sr_1_5?ie=UTF8&qid=1482511122&sr=8-5&keywords=12+qt+cambro https://www.amazon.com/Cambro-RFSCWC12135-Lid-Round-Container/dp/B0001MRULO/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=NNK0EN78A5YB6WWHQDRK
  
  Note that he has a section in the book on equipment, so you could wait to read that before spending money, but all the items linked above have worked well for me.

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.

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

As I was looking at the page... I realized that a ton of my under $5 items are all "add on" items. I really hate this new add-on thing.

http://www.amazon.com/Silicon-Sushi-Bento-Flower-Garden/dp/B001JTBK1E/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1397DHHEDD03M&coliid=IG2ABLSTEQT4E

http://www.amazon.com/Silicone-Food-Sushi-Mold-Lunch/dp/B002QEUN78/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1397DHHEDD03M&coliid=IJ7WT1LN1PF04

http://www.amazon.com/Stainless-Steel-Vegetable-Cutters-K8444/dp/B00095VK7S/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1397DHHEDD03M&coliid=I2DBISAK077RDK

http://www.amazon.com/Oyang-Vintage-Jewelry-Crystal-Peacock/dp/B00BM4GG9C/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1397DHHEDD03M&coliid=I1R98DEWP9R3SQ

http://www.amazon.com/Lovely-Vintage-Jewelry-Crystal-Peacock/dp/B00ARX98R6/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=1397DHHEDD03M&coliid=IZDD7IFAZ647Q

Searzall

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

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.

No issues if you use one of these.