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Hi, I really want to prepare pork belly at home. My first favorite style is the ones you find in Japanese tapas restaurants with a halved hard boiled egg and some spicy yellow mustard. And the other is the glazed pork belly I had at Bouchon (Vegas) with lentils. Does anyone have a tried and true recipe for either? Also, I have never purchased pork belly. I know it's very fatty, but does it generally come with skin on? I assume this is normally removed/unwanted? Thanks.

This thread is very disturbing.

I also ordered saffron from here, as well as vanilla beans. I thought everything was great but when I complained about the poor quality containers, he owner gaev me alot of attitude.

Yes

Here's the reply from Calphalon:

My mom used to make this at home. It's delicious. It's sort of like Japanese yogurt (drinks). A little looser and tangier. Very much like Pinkberry but obviously not softserve or with fruit toppings.

If you are cooking for one, you can use a wider pot, just put in less water. Also, even if it doesn't fit in the pot at first, after 15 seconds, you can just push it down with your hands. The pasta in the water will have softened up by then. Lastly, watch the Good Eats episode on boiling water for pasta. You want lots of salted water.

What is your reasoning for wanting to break pasta?

Extremely impressive Douglas. I'd rather visit your page than read through 54 pages if I am looking for a quick reference. The most useful part to me is the cooking times for different types of meat. You should add one for eggs since I know alot of people want those perfect soft boiled eggs.

This was probably part of their deal a day thing that lasts 30 mins or until supplies run out. Great catch.

I'd like to know this as well. I know what scallops in the shell look like but I have never seen them sold in the States in any sort of market, farmers market, or seafood store.

Thanks for your tips everyone. So far food is not sticking to the pans in question. It just seems a little worrisome to see not-perfect surfaces.

Hi Zoe, You caught the error. I did in fact put in 6 cups, so I am missing 1/2 a cup. Argh!

One of two things happened, I would guess ... 1) You measured the right amount of flour, but didn't develop the gluten enough 2) You didn't add enough flour If it were me, I would add the remainder of the mixture to a stand mixer bowl, add about a 1/4 cup of flour at a time (using the dough hook) until the dough passes the "windowpane test" (Google that term and you'll find out what I mean). and place back in the fridge and use as normal. You could just start over -- you'd only be out maybe $1.50 in raw ingredients. It might be an interesting project to try and save it though. As much as people think that bread dough is a mystery, it is pretty forgiving. ← I tossed in a few heaping spoonfuls of flour and worked the dough with the hook for a few minutes. I hope tomorrow's bread will turn out better.

Had steak risotto with gargonzola which was wonderful but the exciting part was the snack later that evening.

My apartment has a hodgepodge of cookware and most of the nonstick stuff has pits and other bits of damage. I've never gotten sick from a meal here but I am concerned about the health and performance aspects of damaged nonstick pans. Is there a rule of thumb to determine when a piece of cookware needs to be thrown out? Thanks.

HELP! I don't know what happened. I made the full master recipe and before I got home my roommate portioned out a grapefruit sized piece. When I returned, she commented that it was very wet and gloopy. I looked and it definitely was. I am convinced I didn't add enough flour. I got distracted a few times when I was measuring the 6 cups of flour and I must have been off by 1/2 to 1 cup. What can I do to save it? Can I add flour now or is it too late? I have a loaf baking right now but I expect it to come out terrible. Can the dough be salvaged? Can I make something else out of it?

A couple of comments: 1. I think that while it makes sense that cooking skills decrease with income (more work = more money, busier = less time to cook), I think that sometimes, the opposite is true. I think the more money a person has, the more likely they are to become foodiesd or interested in food and therefore care about cooking more and are able to afford the expense that can come with cooking (organic ingredients, additives, cutlery, cookware). I do see the first point though. I know of families that ONLY eat out (breakfast, lunch and dinner). A dinner conversation for them will ltierally be "where should we order from?" 2. I am surprised at how offended women here are at the article. What exactly are you upset about? If you're a woman and you can cook (most of you here), then you should be happy to be the exception to the (article's) rule. It seems like women are trying to defend their entire gender and are appalled that someone would suggest they can't/don't cook. 3. Besides my mom, aunt, and roommate, and friend, I don't know any females that cook or are even interested in cooking.

Hi SLK, If I cannot find the 11" version, which do you think would get more use? 10" or 12"?

I think the 1000/4000 is good for a beginner. You will want to get to closer graduations when you get more into it.

I priced the disk bottomed saute pans mentioned in the article and All-Clad MC2 irregulars from Cookware N More, and the ones from Cookware N More were cheaper. The Sitram Profiserie is no longer carried by Bridge Kitchenware, they had problems keeping it in stock. ← Isn't the All-Clad MC2 line all straight gauge?

Hi, Can you explain the benefits of a straight gauge fry pan over a disc one? If you're frying, the heat will be at the bottom, touching the food (ie fish). Why would you care if the sides have even heat as well? I know what you are saying is right since it's backed by the "Understanding Stovetop Cookware" article, but I cannot figure out why.

Hi, Thanks for your reponses and I hope that you understand in no way was I criticizing or questioning your work. I have all 18 pages printed out and I am working hard to understand these concepts. It just helps to have someone put a list together, as you did, of what a kitchen would probably like to have. Anyway, you are saying that your recommendations still stand except now things are more expensive? Has anything else changed materials wise? For example, "At one time ___ was cost prohibitive but with new manufacturing techniques, everyone should upgrade to _______"? Edit to add: Are 11" pans being made anymore? Lately, all I see is 10" and 12". Is 10" the new 11 or is 12" the new 11?

Thanks for your help everyone. Next time I am in LA, I'll check out the Container Store and Target. Right now, I'll just use saran wrap on top of my mixing bowls. I suspect the metal won't really have any affect on taste, right?

I too would appreciate this. I want new cookware and want some help guiding me in right direction. Thanks in advance.