gfweb

I'm having taxonomy problems. How does this panade differ from what North Americans call a dressing/stuffing (other than being cooked outside the bird)?

Handles are a little different. Both cook well. I'm convinced though that the exterior Al in MC2 is different. It stains like a mother while MC doesn't at all

In one of those fine articles the author says (paraphrase) the AC's patents on the great MC line ran out and their new owners needed a big selling line so new (inferior) pans had to be designed to allow for mass marketing.

I've looked for a baguette pan that would fit in CSO or BSO...nope no luck. I think a hacksaw is your solution.

Doesnt look like AllClad. But a bargain at twice the price

I see Samuel's trucks om not sure they'll do retail

@JoNorvelleWalker E. Frank Hopkins lists shad as a current "special" here https://www.efrankhopkins.com/philadelphia-seafood-specials.html

Two weeks! Exceptional in all respects.

MC are aluminum and a bit fatter...a slight advantage

I have both. MC is thicker aluminum I think and somehow is very stain resistant on the outside. I have had one for about 25 years that has never been scrubbed on the outside. I've had problems with the MC2 staining. Not sure why. I may have had a small role in that. I suspect that eG threads play a role too.

MC2 isn't quite old school. Its older school. Real old school is the Master Chef series that have Canonsburg, PA on the bottom stamp. Pretty pots nonetheless. They'll be fun to cook with.

Bats?

@liuzhou your bok choy isn't our bok choy

Chili and Rice. Not photogenic at all.

First dinner outdoors on the patio in 2021. Wonderful.

And patience!

Yes. Fence them out. If not from the whole yard at least from the garden

Fondly

Pros leave pots at a constant simmer for eggs and pasta. The slow time to boil doesn't matter to them because they simmer all day.

Solid SS is a relatively poor conductor (heats slowly and unevenly) but cleans easily. Aluminum is the opposite. I guess it comes down to which matters more to you and whether you use induction. I'd choose aluminum, or better, SS clad aluminum.

Meatballs, meatloaf, dumplings, "sunday sauce/gravy"

rental cars

Late lunch/early dinner Smoked turkey salad, deviled eggs, salad.

In my youth it was liverwurst/yellow mustard on a ritz. It is now pate/fig jam on a slice of baguette.

They were simpler 40 years ago. And outside of not needing film, were as useful.