33

What you have appears to be a vintage or possibly antique cast iron grill pan. The pan would be used on the stovetop and could be used for steaks, chops, burgers, bacon, certain vegetables, etc. The ridges can provide grill marks, and the channels allow grease to drain away. The shape allows the grease to drain to the outside channel where the pour spout ...


23

For what it's worth, this particular grill pan is commonly used to cook "Genghis Khan" (lamb barbeque), a soul food popular in Hokkaido, Japan. Genghis Khan consists of slices of lamb with an assortment of vegetables, typically bean sprouts, green peppers, and onions. The thickness of the lamb can vary wildly, with some restaurants or supermarkets ...


5

Sounds like they were using タブレット型固形燃料 taburetto-gata kokeinenryou, literally "tablet-shaped solid fuel": (courtesy メシ通) The market leader is a company called Nitinen, who offer a wide range of different sizes and shapes. The primary ingredients are methanol and alcohol, blended with fat in much the same way as soap.


4

As usual, Serious Eats has an article for this, covering what type of M&P to buy. They recommend a large granite model for most purposes, but an olivewood or marble one for certain special foods, like pesto. Your question is specifically "replacing a blender", though, and "even make some soups". An M&P will never replace a blender for pureeing ...


3

OK, some thoughts... A mortar & pestle needs to be always clean, always handy & always the right size for the job. A teeny mortar & pestle rapidly becomes a decoration rather than a useful tool if it's not big enough to cope with the high volume tasks. On the other hand if all you're grinding is 4 cloves, then you'd be lost in a large one... so ...


2

I've never used leather handle covers, but I have used the fabric and silicone ones. I will say that I am not a fan of the silicone ones. For the 'helper' handle on larger pans, they're the only thing that you can get, and so for that, I'd say they're okay. But for the main handle? They're too slippery. If you try to hold a larger pan so that the pan is ...


2

I would go with silicone or leather. I used fabric mitts before and the one I used became brittle with the heat. If you can "obtain" a silicone sleeve for the handle, that would save you the effort of putting on mitts every time you need to handle it. Test the silicone before you purchase it by putting a fire to it. If it burns, it's not real pure silicone. ...


2

Normally in the trade, we don't "hand wash" the bamboo steamers, we just let it sit in hot water for a bit and rinse it off. Try not to scrub it either. Obviously, most of us aren't steaming things on a commercial scale, so I recommend placing a sheet of either baking, parchment or butter paper below the food when you steam. The sheet acts as a protective ...


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