gfweb

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.

* this is not an anti microwave statement* We have one for my wife's popcorn* whose foul stench I'd ban if I could. For me, the microwave is like the airfryer. It does things the stove can do but requires a lot of experimentation to come close to the stove's results. * I will use it to unfreeze a slice of pizza before the CSO or BSO finishes it.

I've paused Imperfect with intent to kill it. As with @kayb I got a box with stuff I didn't order. I picked fingerling potatoes and they subbed golf ball sized white potatoes. WTF. The salmon, an admitted risk done as a test, was OK at best. It had the look of being frozen and thawed a few times and was pretty worthless tail sections which were half skin by weight. Fish cakes perhaps? Sausage from Niman Ranch was unworthy of the brand. Two GPB were in there with the micro lemons. I get why these were imperfect and unsalable, but it was nowhere near $50 or so in value. $25 would be in the right neighborhood. I think that , like the problems I had with misfits, we have a bad distribution center perhaps. Garden season is coming. We already have abundant chard under a cold frame!

I'd think not.

If you assemble before cooking the potatoes will brown. I'd cook so they come out an hour so before dinner and let them sit covered. They'll be plenty hot for an hour or so

I'm with you. Slovenly speech.

"marscapone" "chipotelay" and the way Giada pronounces everything Italian by exaggerating every syllable

I've been watching lots of Jacques Pepin videos. He often uses the mini-prep. #validation 😀

I'd be tempted to use t he pickled ones in a jar, drained and halved.

Bratwurst, pasta with caramelized onion and mustard sauce , salad with cranberry vinaigrette

Pepin always has poundcake in the freezer...hmmm