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  • I use paneer as a substitute for Queso Fresco.

    @amey - ¿is this acceptable?

  • Big Has lahmacun was a succes, still needs some tweaking but definitely on the right track.

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  • I didn't dream it!

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  • Too late for a stop mid-run today but maybe I’ll run past Friday night to fuel up

  • Sure this has been asked before but is current thinking DeBuyer Affinity for induction?­uyer-affinity-stainless-steel-saute-pan

    Something else?

    Want to pick up a new set basically - not necessarily all at once but 2 or 3 to start and that budget suits rather than their copper induction stuff. Will keep some of my cast iron but probably charity shop the rest.

    I've been using a temporary portable induction hob while I wait for the new one to be installed and am noticing it's either very hot or very not. So if I'm doing something like a ragu from beef shin it is either luke warm or burning through the bottom of my thin steel stock pot which it turns out is the only induction compatible pan I own (apart from cast iron stuff)

    Also only seems to heat a small circle in the centre despite having a big ring (in before the quote). That may just be a settings issue I haven't figured but in any event I need some pans. A deep sauté pan, a couple of saucepans and ideally something big (but not massive / ham sized which I already have). Ideally all the same range.

  • From what info I can see online it's has a wall thickness of 2.7mm which is not enough to spread out the heat. Most triply cookware is actually pretty thin so I would get pots with a thick disk bottom like Fissler and for the skillet I would look at Demeyere Atlantis Proline which has 4.8mm thick walls all around. Or the copper cookware for induction by DeBuyer but that's really expensive.

  • I've been using a temporary portable induction hob while I wait for the new one to be installed and am noticing it's either very hot or very not.

    This is how cheap ones work. More expensive ones modulate the temperature properly.

    I have Circulon Infinite saucepans and happy with them. Bought 10 years ago and still in good condition. I also had the frying pan but that died after a while (although I've also found the same with the expensive Le Creuset non-stick one I have)

  • Have a look at Pro Cook stainless, 7mm base:­k-professional-steel-saucepan-set-3-piec­e?nosto_source=cmp&nosto=61f287f09cccd50­30f492928

    (Edit - I don't have induction but have some of these pans and they are decent quality)

  • Circulon Infinite saucepans

    I reckon I bought a dud. Got a frying pan from the range a couple of years ago I think after a mention here.
    It was awful within a couple of months (though unfortunately punctuated by a house move so it was over a year old by then). Everything sticks and it constantly looks filthy. The only thing that's stopped me chucking it is the irritation that it wasn't particularly cheap and shouldn't be so shit.
    Maybe I should get in touch with them and see if they'll send me a replacement. Seems my experience is the exception.

  • Maybe I should get in touch with them and see if they'll send me a replacement

    Yeah - should have done that ages ago... 5 minutes on their customer service facebook/messenger chat. uploaded 3 pics from phone

    Hello Duncan. Thank you for sending the photos. I am sorry to see what has happened to your frying pan. There is clearly a fault with the non-stick, therefore we would be happy to replace the frying pan for you under the terms of the guarantee. I have ordered your replacement and it will arrive by the 3rd of February.

    So the customer service is decent.

  • We inherited an AEG induction hob with this place and despite my initial skepticism, I’m a convert. Temp control is great, full welly is frankly terrifyingly powerful and it’s so easy to keep clean. We got John Lewis basic stainless steel pans and they’ve been great too. Of course all your cast iron will work. A flat-bottom non stick wok (yeah yeah) gets a lot of use as well. I can fry an egg I’m a minute from a standing start with that combo.

    The only niggle is that spills often get on the touch controls and turn it off.

  • The frying pan in the set I got wasn't great but it lasted two or three years. Obviously I should have kept it rather than binning it.

  • wow. that's pretty impressive.

  • I will say the power on our temporary portable job (single hob 2000kw) is mad at full blast. If I've got a stockpot full of water it comes up to heat very fast and once on a rolling boil I have to take it off, even two thirds filled as it's just throwing the water a foot in the air. It's also been pretty resilient in terms of not switching off at the slightest thing. And it's got an easy lock on it so you can wipe in the middle of cooking and not disrupt things (have to hold it down for 2 secs).

  • Does anyone have a good but simple / easy chilli recipe?

    Ie doesn't require sourcing niche chillies and roasting them etc


  • Jailhouse Chili

    2 large onions, diced
    6 cloves garlic, finely chopped
    6 tbs olive oil
    3 tbs chili powder
    5 red jalapeños, finely chopped
    1kg minced beef, 20% fat
    500g stewing steak, cubed
    6 rashers streaky bacon, diced and fried
    2 tbs ground cumin
    2 tbs oregano
    1 tbs cayenne
    1 tbs turmeric
    500ml dark beer
    500ml beef stock
    3 x 400g cans chopped tomatoes
    2 tsp garlic salt

    In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.

    In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.

    Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.

    Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.

    Simmer on a very low heat for 1 hour.

    Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.

    Serves 6 - 8.

  • Once it's simmering, add 2 tsp each of English mustard and horseradish.

    Trust me.

  • That’s the weekend sorted. No red beans though?

  • No red beans though?

    This is a holy war.

    @aroogah will be in the red corner, representing Texas.

    Anyone not from Texas will be in the blue corner.

    As for me, beans all day long.

  • This is a holy war.

    It's not though. Just eat more chili. Either the right way, or the wrong way, is fine.

  • Man, this more than anything shows how this place has changed.

    I weep for the righteous past.

  • You need a dose of HTFU

    Crying on the internet >>>>>

  • Man, this more than anything shows how this place has changed.

    I weep for the righteous past.

    There are more important fights in the world right now. I too long for arguments about the correct way to make chili; it would mean all is right with the world again. It means we can get back to arguing about optimal gearing, number of skid patches and road feel.

  • Some parts of the forum are still as they should be--first time fixed in months, comedy crash taken in good humour, broken bones, not wanting to go to hospital at first, so there is hope:­

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Posted by Avatar for StandardPractice @StandardPractice