How do you sharpen them?
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Hobbit Standard Process.
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Is that a full tang skillet tho? 
As a seasoned cook i would like my battle cookware to be built for maximum twackage.
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Despite being a Yooper, I just found out about U.P. comfort-video streamer Old Time Hawkey this week when I saw an article about his new cookbook (Old Time Hawkeyâs Recipes from the Cedar Swamp). I looked to see if he had come up on Boing Boing at all, and of course @LowlyWorm2022 posted about him almost a year ago! Holy wah, howâd I miss that?
If campfire Mexican pizza and Vernors isnât your thing, this video is still totally worth watching for the music and the doggos.
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Aw, I grew up with Vernors! In Western New YorkâBuffalo/Niagara Falls area. (Still kind of miss it, in my mind, though I really donât drink pop anymore.)
But why do I want to spell it with an apostrophe?? Wikipedia has the answer!
The brand was originally sold as Vernorâs; the apostrophe was dropped in 1959.
(I was born in 1955, and, with two older siblings eager to teach me, was a very early reader.)
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I want to spell it with an apostrophe, too, but caught myself this time. I donât know if itâs a regional thing, but I grew up throwing apostrophe-s onto all kinds of brand names: JCPenneyâs, Meijerâs, other local stores that were just a last name followed by what they were selling (pretend example, Hamilton Appliance would just be Hamiltonâs).
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Though I typically reserve Vernorâs for when my stomach is upset. The ginger really helps.
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I wanted to make a bread with a softer crust so I tried a milk bread recipe. Weâll see how it tastes in the morning. Visually, it looks great.
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The bread is pretty good.
I was trying to make something that was as close as possible to the texture of store bought white bread, and this is pretty damn close. Itâs soft, light, and airy. The crust is much softer than a no knead bread baked at a high temperature. I realize thatâs probably a negative for some people, but Iâve been having some dental issues and I need soft bread with a soft crust.
ETA: This was the recipe I used. I had trouble getting the dough to develop through kneading using my stand mixer like he does in this video. I always have this problem when trying to make kneaded bread. I donât know why, but I always have trouble getting the dough to really come together and get the gluten to develop. I ended up giving up on the mixer and tried kneading it by hand, with no better luck. I finally in desperation just collected it into as good a ball shape as I could manage and put it in a bowl and let it sit for like an hour. It had almost doubled in size, so I decided to treat it like a no knead dough and I did some stretch and folds. I let it sit for another hour and did that again. And after sitting another hour, the dough looked pretty good, so I went ahead and degassed it, formed it into a loaf, put it in my loaf pan and let it sit for another hour. Then I baked it and it came out pretty good. So I need to work on the technique or something. If anyone has suggestions for kneading in a stand mixer successfully, Iâm all ears. I also want to tweak the recipe a little (maybe sub honey for the sugar?) because thereâs not a lot of flavor.
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Thatâs really accurate for a Japanese milk bread. Looks like ideal crumb and soft crust is right on. I just had some this morning with homemade strawberry jam.
The lack of flavor is authentic. Milk bread is meant to carry other flavors, which makes it ideal for things like French toast or spreads like black sesame.
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When I try French toast with milk bread the bread always deflates to a paper thinness. Whatâs your secret?
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Donât add milk - just eggs.
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Can you do anything with cheese curds, besides just nibble on them? (The people Iâm cat sitting for left some perishables in their fridge, including a sizable bag of cheese curds, and told me to take them.) Why do they have such a weird texture? And why are they so salty? These are from Wisconsin (our neighboring state), where cheese curds are very popular; are they popular all over, or mainly just in dairy-producing areas? So many questions.
Iâm guessing the reason theyâre so salty is because otherwise thereâs very little else in terms of flavorâŚ? Or am I being too critical and not appreciating the nuances of them?
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Make something al forno.
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Ok, Iâll be the one stating the obvious: poutine?
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Yeah thatâs the first thing that popped into my head.
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Ha! Yes, that should have been obvious! 
Also, Wikipedia reminds me of deep-fried cheese curds, even distinguishing between Minnesota style and Wisconsin style:
Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain fast-food restaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such as Culverâs.
Minnesota style deep-fried cheese curds are covered with a batter similar to one used for onion rings, and placed in a deep fryer. Wisconsin style deep-fried cheese curds use breading instead of batter. They are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
In many areas where fried cheese curds are common, the term âcheese curdsâ refers to the fried variety; non-fried curds are distinguished by calling them ârawâ or âplainâ cheese curds.
In some areas, deep-fried cheese curds are also known as cheeseballs. Whereas in Wisconsin they are usually referred to as fried curds.
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Sounds great, but I probably wouldnât start deep-frying stuff in somebody elseâs kitchen
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