Porthos

I bought a set of those at a discount dept store. After about 3 months I decided that I really didn't care for them. I went back to my tried-and-true Ziploc plastic containers.

Although it does not have the curved transition from side to bottom that I associate with a saucier I am using it for sauced-based items. It is now most definitely my spaghetti sauce (red sauce with meat) pan. Also, because of its volume, on my recommendation my daughter used it last evening to make creamed spinach from fresh spinach leaves. Knowing how bulky greens are until they cook down I felt that this pan would work well.

Post 24 has the link for anyone interested in the previous discussion.

This may be the silliest question I ever ask - but know that I ask in all earnestness. Several years ago my DW and I bought a extensive new set of pots and pans. The pan below is part of that set. I put in the cupboard and forgot it was even there. I re-discovered it earlier this year, pulled it out, and it has become possibly my favorite pan for any number of dinners I cook. It is a 5 qt pan, approx 9.75" across and 3.5" deep and has a matching lid. If it didn't have the handle I would simply think of it as a 5 qt dutch oven based upon its dimensions. But it does have that handle. So my question is this: is it a 5 qt saucepan or is there a more accurate term for it? The engineer in me is looking for a more precise definition than "It's a pan."

I don't cut my sandwiches. I am not sure why other people like them cut. Just me ...

Jaymes, I get it. As a teenager when I would be making spaghetti for the family dinner I would grab a coffee mug and put some of the not-quite-finished sauce in it and eat it with a spoon.

I am as gauche as gauche can be apparently. I used to break the strands simply because they were easier to deal with while cooking. That has changed. Now I don't break my spaghetti specifically because I do use a spoon and the longer strands are easier to twirl onto my fork. Fortunately the world is saved from this horror as I don't eat spaghetti in restaurants. I serve spaghetti on a plate. When I cook spaghetti for spaghetti dinners tied to feeding the actors after faire closes for the day I do not break the noodles then either at the request of our guild mistress. That being said if you like shorter strands then go for it. I would never want my noodles to cool a bit first. I am all about fresh HOT food.

I didn't know these existed. Come the next grocery shopping trip I WILL be trying these. My favorite See's candy is the raspberry buttercream so these should be right up my alley.

Though not a faucet-mount the Big Berkey was discussed in this thread which started with asking about the Britta filter: http://forums.egullet.org/topic/136349-do-brita-type-filters-work/ I still like my Britta but it isn't for everyone. I did have an undersink system at one time but eventually removed it.

For me, the McRIb provides an alternative sandwich to pick up for a meal. I know exactly what I am getting - chopped formed pork with a basic BBQ sauce on a basic roll. I have no illusions otherwise. Unlike my DW I gravitate towards sweeter BBQ sauces so this sandwich works for me. No, I would never drive over to Micky D's just to get one but when I am out and about I will drive through and buy one, maybe, two during the time they are available. It's all Carl's Jr's fault. Back when they still had the California Roast Beef sandwich that was my go-to sandwich.

I thought I hated shortbread because all I had ever had were Lorna Doones. Then my DW started making home-made shortbread and I found that I had been wrong. Walkers are good.

You don't have to run. That just means more for me.

GS Thin Mints are tops in my book. We buy enough in the early spring to stash some in the freezer. Never any left come summer.

We use a Britta pitcher that is left on the counter to avoid it being cold filtered water. We have hard water here and I prefer the taste of the filtered water.

I would like to know how many micrograms-per-gram the concentration is and then look into how much gas is formed before forming my opinion.

Shel_B, I wonder if these are the same kind of pans you are asking about: http://forums.egullet.org/topic/145721-the-green-pan-non-stick/ http://forums.egullet.org/topic/140396-ceramic-lined-pan/

I never knew my GF grill had been on an infomercial. I have mine stashed away in the garage. I liked the way it grilled up meats but it was a serious pain in the backside to clean. So it sits gathering dust...

The one and only infomercial product I ever bought. When you are peeling 30-40 HB eggs at a time any legitamate timesaver would be appreciated. THIS was not it. I must admit that when I am in stores with the "As Seen OnTV" endcaps with those sorts of things I like to quietly mock most of what I see.

I did not go back and read the entire thread after they were merged. Have any line cooks who deal with cooking pasta as part of their livelyhood weighed in on the oil-no oil part of this thread? I am curious how it is done in pro kitchens.

I do not have a dedicated pasta pot. If I am fixing 6 oz or less of pasta one of my 3 quart saucepans is adequate. For larger quantities I use my 8 qt pot. I don't own a size between them but that is fine for me. I have way too many pots and pans in my kitchen already.

I use a large pot and plenty of water so that the pot will return to the boil quickly. I salt and oil. I stir the pasta a couple of times as it returns to the boil, maybe once after that until I test for doneness. I have read arguments for both sides for a very long time. Perhaps the oil does nothing but I can afford a tablespoon of my basic cooking olive oil when I make pasta. And I wash my own pots and pans.

I can't imagine waiting an hour and a half for food to never show up. You definitely have some patience.

I appreciate the link. Unfortunately when I just looked I didn't see large, say 200 sheets, quantities of pre-cut flat 12x16 parchment. I stopped using rolled parchment paper several years ago as it kept wanting to curl before I could get cookies, etc on to it. Maybe by the next time I need to order it may be available. My DW and I use a lot of parchment for dessert baking for the renaissance faires we participate in as well as major cookie production for gifts at Christmas time so this does hold interest for me.

I actually thought of tapas while I was writing what I did post. But yes, small easy to eat one-handedly portions.

I would go with the hors d'oeuvres idea. For one dish there is a dish called Artichoke Nibblers that is essentially a crustless quiche that is always well received. Would you friends nibble on fresh veggies with dip?