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The business of counting layers is kind of silly. What matters is what the layers are. I never understood why All Clad was sticking extra stainless steel layers into their pans. But that's not what Demeyere does. They seem to be counting "layers" that are just junction materials between the main pan materials---layers that presumably are of negligible thickness. It's marketing. You have to be careful when comparing Proline/Atlantis to Industry 5. My understanding is as follows. Proline skillets are 4.8mm thick. Industry 5 skillets are 3mm thick. Clearly Proline will be better. But other clad pieces are the same thickness (3mm) in both Atlantis and Industry 5 lines, so for the sauciers I'm looking at, both Atlantis and Industry 5 are 3mm thick. It's a bit of a contradiction to say that more layers isn't better but then that you prefer proline, which is "7 layers". So what are these 7 layers? They are "triplinduc" then pure aluminum, aluminum alloy, pure aluminum, stainless. The aluminum alloy is supposedly more heat conductive than pure aluminum. The "triplinduc" is three layers of stainless steel that is supposedly "30% more efficient" on induction than other materials. The disk base Atlantis pans also have "7 layers" which are triplinduc, silver, copper, silver, stainless. Somehow I doubt those silver layers are more than a few microns thick, but they can't hurt pan performance since silver has better conductivity than copper. So getting back to the question of whether it's worth paying more for the Demeyere Atlantis saucier vs the Industry 5 saucier, it appears that the difference between the two products lies entirely in the mysterious "triplinduc" material, which is used in the Atlantis but not the Industry 5. Those are the "layers" you lose. So is this special induction material actually delivering some detectable advantage? They claim that it's more magnetic and has more resistance to deformation. In terms of special materials Demeyere also has an intriguing material they call Controlinduc that is designed to prevent overheating of the pan. Not of practical interest to Freak owners, but I thought it was interesting: as the pan heats past a threshold (225C) the base begins to lose its magnetic properties, so the induction cooker cannot heat it hotter than about 250C. I would imagine that Falk should be better than the Atlantis clad pans because it has almost as much copper as the Atlantis and industry 5 pans have aluminum. But the Falk is quite a bit more expensive, I think more than double in some cases.

Had to pass the Micky D's in the local mall today and spotted this. Angus truffle burgers? I think Angus might be the name of guy who cooks them and the truffles are 99.999999% likely to be Chinese truffles, which aren't worth the paper they're probably made out of. Utterly tasteless. Are truffle burgers available in non-Chinese McD stores?

Well, we all know Vegemite is a pale imitation of the real thing - Marmite! 🤣 Actually, I can source both here online. Not cheap though. I usually opt for Marmite out of habit, but when it's out of stock, will happily buy Vegemite. About a decade their was a really annoying Aussie veggie here for about a year. She complained about not being able to able to find Vegemite and I suggested the alternative. She screamed at me that she couldn't eat Marmite because "I'm a vegetarian!", her answer to every quuestion. She point blank refused to accept that both are vegetarian. When, another time, she was going on about her eating disorder yet again, I mentioned that the Dalai Lama isn't vegetarian she burst into hysterical tears. Even her boyfriend thought she was an idiot. Another friend, also Australian, a lovely, knowledgable and witty man just looked at her and quietly "Calm down, mite." No, I didn't miss-spell 'mate'. Image from on-line advertising

Pasta Frittata with angel hair pasta, broccoli rabe, eggs, garlic, parmesan, red pepper flakes

Home-made (if yes, do you have a recipe) ?

Do you mean the one in Pittsford, Vermont?

Gas is in their crosshairs. @paulraphael rightly points out that any cooking makes pollutants.

Hope you are feeling better @Kim Shook @liuzhou said Quote. “ This breakfast topic has been running for years and has always been the least active of the Breakfast, Lunch, Dinner topic trilogy. My theory is that even the most adventurous eaters tend to be most conservative at breakfast. We all tend to fall back to a handful of favourites which we repeat over and over again, perhaps due to lack of time to be more adventurous or simply a preference for familiar comforts first thing in the morning. -0-0-0–0– The familiar comfort food I fall back on is usually Vegemite on toast …after all I am an Aussie… but don’t feel it photo worthy but here it is. A more adventurous breakfast is the following mushrooms and tomatoes on toast with a dollop of avocado and sprinkled with my pomegranate seeds. Both of these breakfasts are fine by me though I do usually prefer to include an egg somehow.

I have some Industry 5 pans in storage somewhere... If I remember correctly, the Proline pans were actually better at spreading around the heat. Note that the Proline and Atlantis lines have largely been merged together, with the Proline pans being the stainless-clad aluminum pans and the Atlantis being the copper disc-bottom pans with stainless exterior (if I remember correctly). They make a pretty reasonable cohesive lineup together. I typically stick with 3-layer (thin stainless steel covering layers on the inside and outside, with a thick layer of aluminum or copper in the middle). The 5-layer and 7-layer pans, if they're alternating between aluminum and other materials, tend to react less quickly and be more forgiving for cooks who don't have sophisticated cooktops with temperature control. But for the Control Freaks, I haven't found any advantage to using "more layer" pans yet. That said, the Demeyere pans might have a multi-layer construction on the bottom that is used to capture heat via induction while providing an easier to clean surface--and that is a different edge-layering approach which is really more about conduction than about spreading heat around the pan. Finally, as far as the Control Freak (and Control Freak Home) manuals, I believe that the dimensional figures are meant to show the minimum and maximum sizes specified for the bottom of pans--which is why they're showing pans with straight sides. There is so much confusing terminology around pans, and I think they're trying to simplify it all down in a simple drawing. In any case, I would generally not recommend any saucier or frying pan-shaped pans (i.e. with large curvature) below 18cm or above 28cm. And I would not recommend any straight-edge pans smaller than 14cm or larger than 26cm (although I do use 28cm saute pans, I recognize that the edges aren't getting direct heat and I adjust accordingly when necessary).

Not to continue to beat a dead horse, but: https://www.nbcnews.com/health/kids-health/gas-stoves-linked-childhood-asthma-study-rcna150241 p

Living in CA does present some challenges. Getting good maple syrup is one of them. On our first trip together my husband and I went to Vermont and Maine among other northeastern places. In Vermont we went to the Maple Syrup Museum. Does it still exist? They actually had samples for tasting the different grades. Swoonworthy, to say nothing of spoonworthy. I'm assuming the sugar maples are heading north in anticipation of warm Vermont winters.

I was thinking about this last night and thought I'd search the internet in Chinese to see if there were any recipes for making malatang at home. I found one, but it's utterly bizarre. I've translated it below, but literally to give you a flavour of the madness. But first let me say that luncheon meat and ham sausage are not exactly first choice of 'protein by any means and sesame sauce is certainly not "the soul of malatang" and milk? What is this person on⁈⁈ The ingredients list with some giving no amounts and the amounts listed without giving the ingredient are not my translation errors; they're straight from the original. Fairly normal for Chinese recipe writing. The only thing the recipe says that makes sense is the advice "Don't stick to this recipe." Malatang Ingredients 1 pack of instant noodles 100g of green bamboo shoots 3 shiitake mushrooms 100g of luncheon meat 100g ham sausage 100g fish balls 100g fish tofu 100g sesame sauce 15g light soy sauce 20g vinegar 20g sugar 10g salt 1 15g sesame oil and bean paste 35g hot pot base 50g green onion 50g, ginger slices 50g minced garlic minced coriander (can be omitted) 10g oil: 25g milk 300g Preparation Sesame sauce is also the soul of malatang, and it is also crucial. Mix all the spices in proportion. The consistency of the sesame sauce can be adjusted with the right amount of water. After all, each brand of sesame sauce is different. 2. Pour oil into the pan, pour in the green onion and ginger slices, and stir-fry a few times to taste. Tips: Malatang is a kind of food that can be put into the pot for everything, whatever you like, just add it casually. Don't stick to this recipe. Adding milk makes the taste smoother and less spicy. 3. Pour in the bean paste and hot pot base and stir-fry a few times, noting that the bean paste is easier to paste. After the hot pot base is melted, pour water, the amount of water depends on how many ingredients you have, and also depends on how big the pot is, which is more casual. 4. After boiling again, remove the residue and pour in the milk. 5. Then you have the exciting part, you can put your favourite ingredients, in line with the principle of meat, fish balls, vegetables, instant noodles, put the ingredients into the pot in turn. 6. After all the ingredients are cooked, take out and pour sesame sauce and minced garlic, and if you can eat coriander, you can sprinkle some chopped coriander. Of course, if you don't feel spicy enough, you can add some chilli oil. I dare you to try it!

I thought they adhered very well. I used a raw russet dipped in a cornstarch and butter mix. The prepped fillets were placed in the frig for about 20 minutes then seared off in a black steel pan. The scales didn't shift going into the pan or when they were flipped.

Analon Copper which has been recommended a bunch is also quite concave on the bottom. What nonstick pans are not concave?

Looks great! How did the potato scales stick to the fish?

After a few higher priced restaurant meals recently I decided I better step up my game. The old SSI check doesn't go as far as it used to with entree's hitting $40 bucks. Todays lunch was potato crusted cod with a pea puree. This was my first try with potato scales and I was very happy with the results. Here's another cod dish from last week. Greek inspired salad with some mint and basil and a really creamy goat feta.

If you really want pasta starch to thicken something, why not just grind up some pasta and add it directly?

I like goat meat. I had had it in curries and other dishes in restaurants before. I find the flavor of the meat to be a bit milder than lamb. I would do this again with goat for sure. I like lamb a lot as well, they are just different and it's nice to have variety. Also, as an extra plus, my daughter who doesn't eat lamb (because they are babies (she doesn't eat veal either)) is ok with goat.

@FrogPrincesse very interesting. how did you like it ? would you do this again w goat ? or Lamb ? or a most lamb is young , older lamb ? probably hard to find oder lamb. so , goat or lamb ?

More prep pictures. It just fits in the 6-quart instant pot. Before the long bath. And after. Yield was only ~500 grams of meat (the shoulder weighed 1.3 kg). And here is the finished dish.

I cooked goat for the first time this week. I am making birria this weekend for cinco de mayo, and wanted to make sure I liked the meat before committing to a large amount for the birria. So I bought 1/2 "shoulder" from a middle eastern shop - here is what it looked like. The meat is from Australia according to the package (Thomas Farms). I have lots of cookbooks but not too many have recipes using goat meat. Eat Your Books tells me I have > 23,000 recipes, but only 13 using goat (that is 0.06%)! I picked a recipe from Hugh Acheson's The chef and the slow cooker that I borrowed from the library, goat & garlic with couscous. It's a northern African-inspired stew with lots of garlic, sweet onions (I used cipollini onions), carrots, tomato, coriander seeds, lemon, and bay leaves. I seared the meat on both sides in a cast iron pot, cooked the garlic and transferred to the instant pot together with the other ingredients and the broth, and cooked it in slow cook mode. I found out that the lowest setting isn't equivalent to a slow cook, it's lower and closer to a warming setting. Anyway, it cooked for 5 hours at that low setting, then increased it to medium and cooked for an additional 11 hours. The meat was very tender at the end, pretty much falling apart. I let it cool and separated the meat from the sauce, removed all the bones. The next day, I reduced the sauce and added honey to it, added the meat back and served the stew on top of couscous with a generous sprinkle of fresh oregano. I found the flavors on the milder side so having the fresh oregano on top was key. I would probably use more of everything next time (more garlic, more coriander seeds, etc).

This is what I like to eat when in Greece, at any time, but usually in the morning or early evening, sometimes twice a day. I am particularly fond of goat's/sheep's yoghurt and milk in Greece. We have goat's yoghurt and milk at home but only in small portions as they are far less popular, unlike in Greece. It's allowed to block the footpath, scooters park on footpath and at street corner. Photo taken early in the morning. The neighbourhood is packed in the afternoon until as late as people can stay awake (near morning, really). The noise level is impressive. More impressive is how the people who actually live on these streets can get any sleep (soundproofing is not prevalent). It's quite infuriating as noise brings me enormous stress but thankfully the heavy duty earplugs help a lot. I still like Athens, though. This is in the immediately neighbourhood of my hostel. A tiny old chapel and a big hotel is built above it. I went to see the changing of the guards again but didn't stay for the next change. Why don't they just erect a barricade? Tourists keep trying to come closer and the guard has to tell them to back off. A dove enjoyed the guards performance along with the tourists. I'm a big supporter of this rule Visited a beautiful stadium today. The first stadium of modern Olympic games, the only one in the world that's made entirely of pure marble. It's in excellent condition, too. This living symbol of Olympic games is still being used to this day. Very impressive in person. The drain covers at the stadium are also marble... Speaking of marble, it's something Greece seems to have an endless source of. Older pavements and streets in Athens are also marble. Acropolis/Parthenon is only a short distance away. I took the metro to a Cretan restaurant and saw this when I entered the metro. No time to look at the details today, saving it for next trip. A popular Cretan restaurant. All the tables in this section were reserved. My table. They let me sit here because it was around 5pm, not quite dinner time, which is hours later. Old copper pans as decoration. They had a few things available at this early hour. I chose green beans in tomato sauce and (tender, succulent) pork. Had wanted a plate of snails as well but owner said probably too much food for me. She was right. Checked out another beer bar. It has potential but needs at least one more staff member behind the taps, one with a higher level of craft beer knowledge. The bar used to be part of the pavement... Street is next to where those people outside The Rock (not some massive actor) was always there to guide me when I got lost in a maze of streets. This time, at sunset, it guided me back to my favourite pub in Athens. Hey now. It's a pastry shop. Ate these in a shop earlier. Small shop with no space to make proper photos. Besides, I ate them standing, sticky syrup on my fingers, so not touching my camera.

My "breakfast" I came back every morning just to get a different one of these (= loukouri is the name this bread, these days it can also be filled with chocolate, cheese and other things.) Before crossing the street to the other side, the parliament, to watch the changing of the guard I checked out the displays in the Syntagma metro station. There are a bunch of display cases with archaeological finds that were unearthed during the construction of the new metro line(s). I'm showing you only a couple of photos here but you get the idea. How nice that we can view these ancient items without visiting a museum. Thank you, Athens! Today was the day of a special edition of changing of the guards at the Tomb of the Unknown Soldier monument. The entire unit of these guards came out in their spotless and eye-catching uniforms. There were so many spectators it was impossible to find a good viewing spot. The big, busy street in front of the parliament was blocked off for the duration of the event. The "performance"/procedure riveted and delighted the audience for sure. I saw a perfect spot but it was far away from where I was sitting/standing. Next time then! Enormous amounts of people everywhere. My snack after leaving the parliament I was sitting on a park bench eating my croissant and looking at this Citroën electric "car". It's called Ami and not quite a "car". Looks like the type of vehicle we have at home that specifically made for people with disabilities. These vehicles have a top speed of 45km/h, so only allowed to drive on city streets. Citroën Ami looks surprisingly roomy inside. I had wanted to do this and actually did it. A meal consisting of only dairy products. First photo is of custard semolina pie. A plate of cream! It's served with cinnamon sprinkled on it but I really dislike cinnamon. And goat's yoghurt I wandered round for hours in the afternoon, then realised Acropolis was nearby. I had planned to go there the following day but I thought after all why not today... If you take the metro this is the stop to alight from. The day I made my Acropolis dream come true. Unfortunately, it started to rain a little so I had to hurry back. There was nowhere to shelter from the rain and fierce wind here. My wide angle lens was not wide enough. Next time I'll bring my 15mm lens. By the time I got back only had time to pick up some craft beer, yoghurt and a felafel roll and ran back to my lodging before the weather got worse. It was a long, productive day. Time to put my feet up. The only day of my week long in Athens that the weather was "bad", but at the end of the day.

From last night, kalbi ribs (from Siesel's, my local butcher shop) with mizuna greens (from Specialty Produce). From a couple of days ago, sushi grade Mt Cook salmon (bought at Catalina Offshore) with red sorrel butter; papillotte carrots with cumin, thyme, butter, and dry vermouth.

I should hope not. https://www.mashed.com/459609/can-nutmeg-actually-make-you-hallucinate/