NickMach007

Hey I just wanted to see what others were watching in the new year. I'm sure there's been similar posts before, but it never hurts to ask again. Unfortunately I don't have too much time for TV these days, but I do make a special effort to watch a few shows on a weekly basis. Good Eats (Food Network) Iron Chef (Food Network) A Cook's Tour (Food Network) Various Food Network Specials (cooking competitions, ... (Food Network) So what's everyone else watching? What am I missing out on?

I've heard conflicting reports about capsaicin, does it actually kill off taste buds (that grow back later) in high enough doses? Because if so, then Fat Guy's argument that the heat from chiles masks more subtle flavors would be correct. So does anyone really know?

Has anyone ever noticed that in the "Humpty Dumpty" rhyme that we learn as kids, it never says he's an egg. Why do we assume that he is? Couldn't he be some other brittle foodstuff?

I have a question that I thought some smart egulleteer might be able to answer. I've seen and experienced cheaper/lighter cookware rock around on a hot burner. Even if you take the pan off and then set it back on the burner, the rocking will start up again right away. I have a couple of ideas as to why this might happen, but was just curious as to the real explanation. I figure it must have something to do with the materials, the weight, and a warped bottom of some sort. If anyone could explain I would be interested in knowing why... Thanks again!

Well thanks to all the input here, I've made a few investments in pans...(I haven't saved up enough yet for any copper stuff, but I've only recently graduated from poor student to poor employee). I got a large professional nonstick from calphalon and a smaller sized one from analon (I can't live without my sunday morning omlettes and I ocassionally make tortilla espanola/fry up some fish). Why both? Well the price was right for one, and sometimes you gotta make bigger portions! But I also ended up ordering the Sitram 17.7qt stockpot from Bridge. Should be here in a few days! I'm just about out of my frozen supply of stock, so its time to make more this weekend! Its so much fun getting more toys to cook with.

I'm just now getting to read all these eCGI courses (new member here on eGullet), but I just wanted to add another thanks for the great info!

Thanks everyone for the suggestions. I'll go check out some of that Cuisinart stuff on Amazon before I buy anything. You guys are amazing! What to buy, what to buy... (I love the internet. What did we ever do before it was around? )

I'm a fairly new member here, but I've been reading the eCGI classes every free moment I have. Thanks for all the incredible info! A quick question, I've actually been planning to get a bigger sized stock pot for a little while now. I've decided to go with either the Sitram Profisserie 17.7 quarts for $117 or the Paderno GG 17.5quarts for $167.33. Is the Paderno worth the extra bucks?? I really intend to this pot to be for making stocks and little else, so is the heavier body/top worth it? Thanks again.