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Damn you @Grant_Lee_Crilly!
douglas_bd
I used to have no problem measuring out a teaspoon of this and a tablespoon of that. Then, about a year ago, I got a scale and started using it, mostly because I was cooking from books that measured by weight rather than volume and starting to use hydrocolloids that necessitated more precise measurements. I found I preferred using weights, but never gave it too much thought. Maybe there was an inkling when I got out the measuring cup, but I think for the most part I remained blissfully unaware.
Then I watched your time lapse videos. You pointed out the pile of measuring cups, spoons and other accumulated implements. The wasted time and effort. The flawed notion that there's any expectation of accuracy in a measuring cup. And now, I can't just forget what you've shown me.
I'm trying to follow a recipe and that's all I can think about. How the hell am I supposed to measure a half cup of peanut butter? I can measure out a tablespoon of honey, but I know there's no where near that amount coming off of the spoon. And why are there so many dirty dishes? This is freaking ridiculous.
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Mason_Perry_34060
What's your favorite pizza then?
Shannon_Barnes_68642
Mussel pizza? blech!
Mason_Perry_34060
@Chris
awesome I am looking forward to that
Chris_Young_80640
Yes, we do use Amazon's Affiliate program as a small way to help fund ChefSteps. Certainly clicking through our links does help us. We will be improving our own store over the coming weeks and months and eventually be producing premium content for download, as well as selling some unique things we make and a handful of products from people we like to work with.
Brendan_Lee_56950
Yeah, the affiliate program I think.
Mason_Perry_34060
@Brendan
yes we should stick that and make it easy to find, I think if you buy from Amazonthrough the link from Chef steps they get a kick back at least I thinkiI remember you
@chris
saying that..
Jack_Mayer_85396
That's an excellent idea!
Brendan_Lee_56950
No problem! I think at some point we should collect a list of links to frequently used/asked about products so we can keep that updated and see how we can use that to make the site some revenue.
Jack_Mayer_85396
thanks
@B
Brendan_Lee_56950
If you go through the links they provide in the shop and I believe in the course links they're probably linked through an affiliate program to get some of the sales. The stuff in the shop is definitely going to support them.
Jack_Mayer_85396
@Brian
where do you find the ChefSteps link when ordering? I'll pay a little more to support the site.
Brendan_Lee_56950
We do about 2 bushels of crab at a time and just lay out brown butchers paper over our 25ft porch table (made from wreckage from an old warship) and eat until we can't eat anything else for the day.
Mason_Perry_34060
Ya I have added crabs, lobster, crawfish, shrimp, clams, mussels, sausages of all types, potatoes, corn on the cob, and probably other stuff. I tend to cook enough for 5 to 6 people and we (My petite wife and myself) rarely have left overs as the days I do it I don't eat all day and end up eating enough for 4 people... so worth it though.
Brendan_Lee_56950
I do about 5-6 of those a summer with blue crabs since we have them in copious amounts in VA. Best way to create and cure a hangover!
Mason_Perry_34060
I had amazing shrimp, squid and corn pizza with a white sauce in Japan I should try and recreate it, I loved it.
My wife now loves mussels and clams since I started cooking a deep south seafood boil after we got married, a pot of sausage, corn, seafood poured out on newspaper on a picnic table, dip sourdough in the stock and some cold beers, amazing.
Brendan_Lee_56950
I really like clams on my pizza. I don't know if I've ever had mussels though. Man do I love mussels, I finally convinced my wife to try them and now she's hooked!
seijoed
It is quite common in EU.
American pizza has very little to do with the Italian or rest of europe dish.
Mason_Perry_34060
Mussel Pizza.... interesting
seijoed
Mebbe I should it has only been 25 years....
Brendan_Lee_56950
Sounds like you found something to cook for this weeks challenge
seijoed
I wish I could eat mussels... I loved them but had a pizza in portugal that landed me in the hospital, haven't eaten them ever since.
Mason_Perry_34060
I love saffron, I need to make mussels in the sous vide with saffron butter sauce.
prince_of_porcelain
Ordered scales. Also calibration weights, sodium citrate, pectinase, saffron, and some more N2O chargers. I went through the Chefsteps link so hopefully you all get a kickback!
Shannon_Barnes_68642
@Brendan
, thank you, I will order one... I should have thought of that when I placed the initial order!
seijoed
On the if you ever hunt --- make sure you can cover a dish
Mason_Perry_34060
Yes and make sure it is spill friendly, I have been careful and I always seem to end up with some kind of liquid or greasy gooey smudges on the buttons no matter what happens.
Allen_Johnson_67197
As always you guys Rock!!
Brendan_Lee_56950
@shannon
I highly suggest you order the 500g calibrating weight for that scale. I use that scale pretty much every other day and I love it. The calibrating weight is like another $10 but will save u a ton of hassle in the long run.
@Brian
go for it! I recommend going with the one the chefsteps team links. I bought a similar scale but it has no buttons, only touch buttons and it's a freakin pain in the ass so go with the real tactile buttons.
prince_of_porcelain
I think I'm going to order some new scales too. I've got small one that I've been making do with, but I like the looks of that high capacity scale, and for $22 I know I'll get my use out of it. My current scale maxes out at about 1kg, and I max it out fairly regularly.
Shannon_Barnes_68642
I just ordered one of the scales on the equipment page (
http://www.amazon.com/gp/product/B002SC3LLS/ref=oh_details_o00_s03_i00)
because the scale I had purchased earlier can't increment grams. Which meant I could be off almost an entire gram and not know it. Which maybe isn't the end of the world, but if I'm going to be exacting, then I want to be exactly exacting.
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