rotuts

@weinoo excellent post @David Ross credit @weinoo if you don't want ' fry ' get the saute on the bottom L in stainless steel , not tin the pot on the upper R is sauce and not worth the expense as the tall sides in heavy cooper waste heat and thus take forever for the pan to heat up they didn't have splayed sauce when i was there but nice : if your burger permits : One Fry / saute 8" min. thickest you can get 0ne splayed sauce , not too small goof luck

I have three hammered tin lined hammered not made anymmore workers went deaf tru story don't get involved w tin its historical only

@David Ross Know your dreams I had them and realized them by circumstances and an excellent exchange rate. Paris. the pans you mention and the ones I had and still have can't be that different than what you picture. http://ouialwayshaveparis.com/2020/01/18/edehillerin/ their web site is impossible for me to navigate my pans are 3 mm w a stainless interior ' Nickel ' I washed them but did not spruce them up : I used these pans since 1982. I think they are called Fry pans I have two : this one : 8.2/4 " ( you get to do the Metrics " and it weights 1600 grams its sibling it 10.3/4 " and I did not take it down from the rack 5 minutes w BartenderFriends on the interior : just like new i never polished the copper surface , as its pointless unless HomeBeatiful is on its way. I had 4 true saute pans , that's the same w a striating up side and about 6 if not more sauce pans pans you put water in and simmered your veg or made sauce in 1982 they did not make a saucier. I had a number of oval pans w handles for baking / broiling and two stock/braise pans , for ' stew ' start ion the gas cook top move to the oven and wait I do encourage to get one or two of the finest thickest Steel cooking surface pans you can afford. don't bother w classic straight sided sauce if you can get ' fry ' don't bother w ' sauce ' if its a strait sided pan you might boil potatoes in the key is the weight , the thickness of the copper and the cooling surface after that , the cooper on the sides of the sauce pan just radiate heat and take the water in the pan longer to boil once in the oven , the stock / braising pan heating characteristics do not matter much. its just the bottom then after you find one or two pans you are going to enjoy then decided on others 1 - 2 is all your need for the pure enjoyment of profession cooper its all about the bottom good luck I hope your are successful as I was just about to push return and Post the Pan spoke to me from the Kitchen just just around a corner I think it was in French , and i used to speak it well a very very long time ago could not make out the accent. very guttural I did recognize " gendarme " " DGSI " " DGSE " and possibly " Flying Squad " so I went in and polished the pan w BTF : 3 minutes : note the bottom changed a bit w no effort other than slight movement over the wood board. I have lived in France. Lesson : Official looking French folks w those funny French hats : and machine guns well , avoid them

interest continues i have 2 MC2's Ive used them ' Over Gas ' for years hey don't have a ' gas clock time log ' but mine are close enough to your MC I Postulate as Theoreticians Do its not the pan unless it was a Mutant Run for that pan itself but something else i.e. : that ' something else ' + ' that pan ' = ' that result ' I know I qualify for some sort of Prize given the Sent to others . they can work out the actual details.

for me , more like self absorbed BadAss : it says : "" Oh Yeh ? you think #RY#)RY# ? not going to happen #$%)Y$#)+%Y)$^@$Y%@#$(%|T^ is going to happen. "" and as a Coda, Cilantro is going to figure out hopefully after MLifeTime a way so it tastes like soap really bad caustic soap for every mammal in the Planet.

when cilantro thinks about going bad its probably way ahead of you and already out the door. interesting idea on the stems. J always has interesting ideas. no leaves included possibly as they go bad very quick. most difficult fresh herb Ive ever tried to ' keep '

interesting.

interest9ng my 2 MC2's have very little iw any stains on them batch differences ?

I remember when that style of glasses was all over Pier One !

here are the two references I found : https://www.centurylife.org/in-depth-product-review-all-clad-mc2-master-chef-2-12-inch-skillet-frying-pan/ and https://foodal.com/best-of-foodal/clad-collection-right-kitchen/ the acuracy and reliability of this information is for you to decided. I got the small and medium MC2 because they were on a very deep discount ( at different times ) to introduce the MC2 line. I did not have a saucier at the time I didn't get any other AC pans , as I had a significant 3 mm copper collection i got in Paris almost for fee ( FF was heavily discounted to the USD at that time , and the Paris firm ( you know the one ) shipped all the pans in a custom made wooden box , w wood shavings inside ( 1980 ) free to NY via AirFrance. I happened to live at that time about a hour away from the freight section of the NY airport. best deal ever of my life.

@TicTac this is also what Ive found : "" MC2 harkens back to the original All-Clad Masterchef popularized in the 1970s, but with updated handles; the original Masterchef handles were rougher and more of a teardrop shape ""

out of curiosity only is there a significant difference between MC and MC2 ? if so , what did they change ?

Ha Ha Ha maybe now that ive been Vaxx'd ill get new glasses w an Rx for the iMac panade come out parade via what e ver via is Ha Ha again hope you chuckled a bit which is the point these day , those days and the days win the future. Wait ! i do get a parade in my kitchen from time to time it's MC , doing the Parade of the Figure 8 between my legs hoping for s Snack he is really accomplished doing it.

I know what a panade is , and what its purpose is when using ground meat(s). it prevents at least some of the meat from tightening up and getting tough. when I make a meat sauce ( conventionally , stove top ) i used a panade when the ground meat was at a ' grey ' point not fully browned. I used heavy cream , which I do not keep on hand. for a while Ive used full fat cream cheese ( which i freeze in ' lumps' to extend ' shelf life ) I mash the FFCC with milk if I have it , or cold water to get to the fat content point of heavy cream. these small , defrosted lumps are fine to add to a pasta sauce that uses wine , so creamy-ness . and that won't curdle back on point : when i make my Turkey + RedSauce Ragu ( which I freeze in blocks ) using an iPot , Ive done the same initially w the turkey , for extra tenderness. Ill be doing that today , w higher fat ground turkey which has taken me a long time to realize , probably is made from dark turkeymeat or not. the money line : w the much higher temps in an iPot Full Pressure , say 1 hour , narural release are the proteins so denatured that mush higher temp , that if they initially contracted ( panade or no panade ) at a lower temp , they would sort that out and become tender at the much higher temP so a panade would only be useful with this technique for flavor and body , not tenderness. I don't plan on doing the experiment w and w/o panade just yet but sounds like an interesting experiment for the future your thoughts and experiences ?

Ive always appreciated and looked forward to your trips. I used to spend summers in Arizona , dessert areas so appreciated the evening views and am continually surprised that Marco Polo enjoys the great outdoors , and returns for a comfortable and safe nap. thank you again.

@Franci nice. very nice , as usual would you please consider sharing Your Rx ? I did google it and Ik like to try this in ab * " pan in the CSO thank you

I don't wish to be contrarian .. I have two MC2's : a small and medium saucier. Its possible the MC version was superior in possible ways however , these came out , and were very new its possible Mc didn't make a saucier but this line , being new featured the saucier at a massive discount to generate interest in the new line. i got the small saucier for $ 19.95 , and there was an additional 20 % off. I think it was otherwise over $100 ++. later , the medium was on sale , 29.95 , and yes 20 % more off not BB&B as I had a slew of 3 mm copper from FR the sale got me interested. Im pleased they had the sale , or Id never have had a saucier. mine are pretty old, and doing fine. if Im not using my Fond-Less set, Im using these two does anyone know if MC series had a saucier ?

@TicTac you paid in CAD's ? always nice ! who is your banker or Exchange Artiste ? 100 CAD in my book is $ 77.98 ( USD ) do they have a web page ? DarkerNet is OK.

however , there is something un-appetizing w a Chicken Wire Garden "" Gulag or Stalag like "" there is plastic mesh netting , its a little more attractive I think it comes in green , I uses to use black excellent keeper-outer for birds. Iguanas ? might chew right through it.

P.S.: here is the Sale Ham from last week : it was tasty , and not very salty. no massive gusher of water came out of the bag when opened and today I tried these ; TJ's no longer has generic Triscuits , so Ill try these Ill let this cheese ripen in the cubed , and see hoe it compares to TJ's https://www.fooducate.com/product/Trader-Joe-s-Cambozola-Blue-Cheese-Triple-Cream-Soft-Ripened/C3701D60-9DC2-11E2-9B11-1231381A4CEA cheese is much better @ TJ's

went to Aldi this AM same fellow was ahead of me , already in the store just like last week. i was interested in thew 20 lbs bird seed. got one bag its similar to the Pennington's seed via Walmart, but a savings of $ 6 or even a little more. seems to have less sunfouwr seeds , not by much and more cracked corn. squirrels might be upset. as far as I can tell , very few birds get to the SFS ahead of the S's I got some sourdough bread for ham sandwiches , they only had one store brand. I can tell its going to be lacking . EM's and Eggs are a significant savings over Tj's

@Franci Id go back to your neighbors ask them what they have grown and successfully harvested. Iguana's might be tasty lightly roasted , w a bit of smoke.

I have not had snails ' in the manner of the French ' for some time. I did see some videos where you collected your ordinary Garden Snail then put them in a very large plastic container so they could ' purge ' them selves then , on to the cooking. all I can remember when I had them some time ago in FR and I do not suggest FR methods are THeBest but they are a style that is mighty tasty for me the snails came in a way cool special dish w a way cook SnailHolder so that was a fine Set-Up ! but it was all about the Sauce and the fresh FR Bread to mop that sauce up. the sails , themselves , just went along for the ride, as far as I can remember

electric knife to the rescue ?

if you were to soak these hams w several changes of water I think my Uncle used a large beer cooler then SV them ? or cut out hunks , soak w several changes of water the SV ? put some ice cubes in the bag --- easer to seal then SV ? freeze. thaw out in the refrigerator , then brown in the CSO ?