JeanneCake

Having learned about gochujang only because someone posted about Eric Kim's buttered noodles and it's now become a staple in our house, I'm interested in this sweet chili sauce. What's your favorite way to use it?

The kid is thrilled with the book, he can't wait for the wok to arrive (any day now) and the Staub is scheduled to arrive May 6. He's excited! Thank you for the recommendations.

I am intrigued by the pretzel shortbread! What's it like? Crispy? Crumbly?

So far, all I've decided on is the book and the flat bottomed wok that @blue_dolphin suggested (I got the 14" one). That Staub that @weinoo suggested looks pretty nice, and is the same price as the AC MOAP and I agree the size is more appropriate for the quantities he's been cooking. I ordered the wok already but now I'm wondering if I should see if he has a preference for the Staub or the MOAP. Maybe it's better to get the Staub now and save the MOAP for next year ....

This is a very good idea; I can get him a cast iron skillet at Restaurant Depot (they have a number of sizes/shapes) and I can order the book; what kind of wok would you suggest? I'm looking at wokshop.com per Kenji's recommendation....

That's the one! I suffer from the "go big or go home" mentality (plus at work I'm routinely prepping/baking for a crowd so when someone says "the little mixer" I'm thinking the 20 qt Hobart....) He's a big kid (6'4") so he could definitely manhandle the pan (pardon the awful pun); and he routinely makes pork tenderloins, chops, chicken piccata, that sort of thing where you saute the protein, and add other things and then let it simmer or bake. He's been using cheap TFal cast-offs from Home Goods and I just think he's ready for something sturdier and that will last longer. I had to hide my big Calphalon saute pan and my Bourgeat pans because he wasn't careful with them so this could be "his" pan and I won't care what happens to it because it's his but maybe *he'll* take care of it because it's his. So I guess I'll get one for him and surprise him Myself, I'm lusting after a 3 qt Falk saucier but that is going to wait until he moves out!

All-Clad is sending multiple emails about an Infamous pan, aka Mother of all Pans. The hype is, they only make it available once a year (I don't pay much attention to the sales so this could be just another sales pitch for all I know) It is a "limited edition D3 stainless every day pan" that's along the lines of a 6 qt skillet/saute pan; it includes the lid. I'm half-heartedly considering it for the kid, who would benefit from nicer pans to cook with as he is getting a little more adventurous with his cooking skills. This seems like the kind of thing he could saute in then put in the oven to finish. Is this a waste of $150 or worth taking the plunge? If he damages it, I won't mind because it's not 'my" pan he's not allowed to use my good stuff LOL But i wonder if this All-Clad factory sale thing is just a gimmick to sell off cheaper versions or if it really is factory seconds that are first rate and just have packaging flaws?

Fortnum's is my favorite place for tea; I absolutely adore coronation chicken!!

It's human nature that we let one less- than-stellar review live in our heads for so long,I do it too. Why does 1 negative review outweigh 5 good ones?! Don't let the pissy people get you down! You're great at what you do

B: sell with a closer best buy date.

You might want to puree the cherries and add that to frosting.... If you decide to reduce the cherry juice, do it in a large glass measuring cup or batter bowl and microwave it. This will allow it to reduce without caramelizing the sugars and getting a cooked taste. Rub a little oil around the top to help contain it if it starts to climb to the top and threatens to bubble over.

I was going to suggest a metal pan extender, we use fiberglass ones when I bake sheets of cheesecake or brownies. Pan extenders are made to fit a half or a full sheet pan, and they can be metal or fiberglass. I think the Detroit pizza pan is a better long term option though.

It was JSAW Mastectomy Designs; I couldn't find them just now (I bought them in 2019) so perhaps they are out of business now. But there are other companies doing the same thing now. Possibly talk to an orthopedic doctor, or a plastic surgeon (I was lucky enough to have an amazing plastic surgeon and he also specialized in hand surgery so he did my carpal tunnel surgery after the BC) and get their input about how people use their hands/wrists after injury.

I don't think of this as a wildly popular mainstream type of device; it's more along the lines of a specific, limited (?) demographic like those sites for people who have different shoe sizes, or modified clothing for disabilities. I needed to shop for clothing after a mastectomy, a very specific type of top to allow for keeping the drains in place, and being able to snap it closed/open. I only needed it for 3 months but it was a lifesaver and then I donated them. That's what I see this device doing.

I don't think that's a big ask at all. Tell them that's what you're craving. If you have anyone who routinely cooks Italian, ask them to make you pastina If I lived closer, I'd make it for you. A catering company or personal chef service would likely do it too. Pastina was what we kids got for dinner when my parents were going out on a Saturday night; it was the first clue we were getting a babysitter that night LOL so I completely get that craving.