Hello Update

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kc0kdh's picture
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Hello Update

I'm very exited about finally getting my new cookware this week.  I ordered a really nice set of Update International at the recommendation of Chef Jacob.  I'm amazed at the quality for the price. The 10 piece set in this picture was only $250 delivered, so for good measure I ordered a pot rack too.  Tonight I'm finally getting with a home made taco feed.

Great recommendation, thanks Chef!

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Jacob Burton's picture
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Nice set-up. You're going to love that set. Please give us an update once you've had a chance to break them in a little bit.

 

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Nina's picture
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A thing of beauty!  Have fun breaking them in. 

 

  If you want to try something a little different than tacos, go with a posole.  It's a delicious pork and hominy stew.  Rustic and great with corn tortillias.

 

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esavitzky's picture
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A sweet rack!

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kc0kdh's picture
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Thanks all.  I want to do a nice gourmet(ish) meal this weekend with them but I haven't figured out what I want to do that does not involve pan roasting or braising and heating up my entire house.  I like Nina's Posole idea.  Its kind of hot for soup as a main dish but it would make a great soup course.  What other suggestions are out there? 

 

 

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I make Posole so that it's a taco filling.  There's nothing soupy about it.  The corn tortilla is used like bread.  It's a yummy mess, perfect for the kids.

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Perfect time of year for gazpacho and you dont need any pans.

 

Roughly chop up 2 yellow and 2 red bell peppers

Chop up some fresh garden tomatoes (2:1 tomatoes to peppers)

One seedless cucumber

4 -5 cloves of garlic

Juice of one lime

Chop one medium onion

bunch of cilantro

red wine or red wine vinegar

bottle of summer ale

S&P to taste

Optional - jalepeno or equivalent if you like to give it a kick.  The lime juice, garlic and beer do a pretty good job of working together to give it a needed kick already mand some fizz.

 

 

Put the vegetables in a food processor and chop them up.  You will have to do this in batches.  After the food processor, pour into a blender and puree.

Blend all of the pureed soup in one bowl

Add some red wine and beer to taste. About  half a bottle to one bottle of beer should work.

Add the lime juice and season to taste with S&P.

 

This makes about a gallon.

 

kc0kdh's picture
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@esavitzky - Your Gazpacho sounds great, but my wife isn't that adventuresome.  :-(

 

@Nina - That's an awesome idea!  Do you have a trusted recipie to share? 

 

 

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Yes I do, but I don't have it written as a recipe.  It can be done on the stovetop or in a slow cooker.  Which method do you want me to write?

http://beta.abc.go.com/shows/the-chew/recipes/Chilled-Tomato-Bread-Soup-Mario-Batali 

If your wife won't go for Gazpacho, maybe this soup is more to her liking.  I find chilled tomato soups refreshing.  In fact there is a batch in the fridge as I write this.

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Well, today the time finally came.  I had a chance to break in my set with style.  For dinner I prepared Grilled Pork Link Roulade filled with Chever goat cheese, spinach sautéed in a touch of bacon grease, caramelized onions, basil, and finished with a cranberry brown sugar glaze.  Bacon Sautéed Brussels spout, roasted garlic, Risotto, and a composed salad with Roasted eggplant Fig infused light balsamic vinaigrette.  Unfortunately, my presentation skills still leave something to be desired, but the meal was a raging success.

 

If it weren’t for Chef Jacob recommending the Update’s, I would never have thought such a reasonably priced set could have such great performance.  The heat distribution is much better than I expected, they have a great balance for sautéing, and I love the hollow stainless handles that don’t get too hot to touch.  I guess it’s official, I’m a true fan of Update International!

 

 

 

Nina's picture
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Woooo, someone was busy.  The presentation is fine and the meal sounds delish.

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Thanks Nina!  I have to admit it was a lot of fun.  I forgot to answer your questions about the Pasole.  I would like to have the stove top recipie.  Thanks in advance.

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Hi kc0kdh. How are the pans holding up? They look great! Did you do stainless steel or aluminum? And what sizes did you get? Thanks!