What are /r/AdamRagusea's favorite Products & Services?

From 3.5 billion Reddit comments

You're better off buying a Wustof pro, or tojiro knife. This is the one I've used both at home, and in the restaurant, for years https://www.amazon.com/dp/B00UTWRELC/ref=cm_sw_r_cp_apa_i_FQpzFbX7QN2Q6

Works great, it's easy to sharpen, and it's comfortable

Calphalon Katana https://www.amazon.com/Calphalon-Katana-Cutlery-8-Inch-Chefs/dp/B004XAR3OE/ref=cm_cr_arp_d_product_top?ie=UTF8

I don't think that's Swiss Diamond. Missing the little swiss flag icon thing. I also use Swiss Diamond and love it. Was gonna recommend it.

https://www.amazon.com/Swiss-Diamond-Nonstick-Fry-Pan/dp/B0006GCF5G

I would think so. I don’t know if it exists for Indo-Pak curries, butbfor japanese curry there are these that you just mix with water and are pretty decent

Realize this is probably late in the game, but still putting my .02 in.

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IF you have access to a smoker, smoked turkey is by far my favorite way to prepare and eat it. I dry brine it overnight, spatchcocked, then I'll season either with a commercial rub or mix something up with pepper, garlic powder, some sage, etc. Occasionally, I'll inject it with something like this cajun injector (or whatever is similar enough at the grocery store). I'll smoke it hot and fast with cherry wood. 300-325. Spray the skin with cooking spray every 30 minutes or so, and monitor the internal temps until just under the correct temp (it'll carry over). Always a hit, I never make gravy with it (the smoke would likely be way too overpowering and untasty) and it frees up the oven for other stuff.

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But, obviously, that first IF is pretty critical, sooooo, might not be helpful.

I'm going to try these for broth. https://www.amazon.com/gp/product/B00V54C1HA/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

I am walking distance to an Italian restaurant that is absolutely fabulous. It rates as 100 of the top 100 most romantic restaurants in the US and top 10 in Portlan Or metro area. The chef/owner is from near Milan. He prefers carnaroli rice to arborio rice for risotto. I agree. It comes out creamier in risotto.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=sr_1_3?crid=G2VZPWSWITU0&keywords=Fibrox+Pro+Chef%27s+Knife&qid=1648601857&sprefix=fibrox+pro+chef%27s+knife%2Caps%2C141&sr=8-3

This knife won America's test kitchen chef's knife competition. Affordable, great performance, apparently it's comfortable to hold too although that's going to depend on your hands. There are loads of good knives out there though - even though that misen got a questionable review score from the bot it's a perfectly fine knife probably worth the price.

Heh, it definitely violates Heterogeneity, that's for sure. Everyone's got a right to their opinion. 🙂

They actually make these weird, zigzaggy pans for all-edge brownies! It's what inspired me to think of a way to make a no-edge brownie in defense of fudgey centers.

I needed a place to share my egg salad protips:

If you have an Instant Pot you can crack the eggs directly into a bowl or pan and cook them all together into one loaf and then you dont have to peel eggs!

Then, if you have a wire cheese grater you can press the entire thing against it and instantly chop all your eggs.

Pretty sure it's Calphalon. They're pretty ubiquitous. I think here it is on Amazon. The surface in the picture doesn't seem to match a traditional non-stick but that might just be the picture.

That Amazon price is also kinda expensive. I think I bought mine at Kohl's or Target and they were an 6" and 10 or 12" for around that price together.

But they work pretty well if you pre-heat them and they're cheap enough where you're not concerned when they get beat up and lose some of the non-stick