lindag

All-Clad handles, imo, are just poorly designed. The only complaint I have about the brand. I now use a Viking sauté pan rather than my AC because the handles are much more friendly.

So sorry to hear about that. My Zo induction is 13 years old now and the pot is still in pristine condition. I only hand-wash it but use it pretty regularly. They'll have to pry this Zo out of my cold, dead hands.

Made Sticky Rice last night in my Zo to go with Sweet and Sour Chicken. The rice was fantastic! I did soak it for several hours before cooking. Added some Mae Ploy Sweet Chili Sauce on the side. I forget between uses just how much I love the taste of that.

Close.

Thanks for the tips, however, there's no TJ's within this whole region.

I think I've talked myself into purchassing the Baratza Encore. I recently changed to pour-over for my morning cup and it was an improvement. I sole my old Technivorm that made great coffee but required that I make more than I could use. Currently I'm using pre-ground Morning Joe from Starbucks but I think I need to move up to grinding my own beans which I haven't been doing for several years. I tend to like the Starbucks dark roasts but I'm open to suggestionds.

I succumbed to Benriner Super Slicer mandoline. Noting that it was top rated by CI as being extremely sharp. My old mandoline gave me badly damaged knuckle when slicing rutabaga (while wearing a no-cut glove). Note that the price has nearly doubled! from the time it was reviewed.

Oh dear, I suddenly feel quite faint!

I've been watching "Final Chef" on Netflix. Quite interesting. Description: Teams of chefs vie to impress some of the world's toughest palates as they whip up iconic dishes from different nations in this reality cooking competition.

I love mine too, best range I've ever had (GE Café) it works flawlessly. previous range was gas btw.

I have to add a note here; the price has nearly doubled from the last time I purchased it.

I've bought this a few times. Gives a nice flavor to my Ceasars and pretty much anything else.

I remember those days! Long gone now.

I really thought that I was the only one left who really liked Cheez=Wiz

I've gotta try this recipe!!!

Dredged up another rather old thread here. I was surprised to find pickled onions at my grocer's. These are very good, though a bit on the sweet side. Also, Neapolitan pickled onions are the best for a Gibson.

I do. And I have one of the RL designs. I try to remember to put it on before I spill on myself. However, it's always one of those "I shall never again" moments.

I want to make this cocktail. Have to get the package store first! Fleur de Lis Cucumber Gin Cocktail 3 slices cucumber (2 to 3 slices) 1/2 ounce lime juice 1/4 ounce St. Germain elderflower liquor 1 1/4 ounces Hendricks gin (or other cucumber based gin) 1/2 ounce simple syrup 3 ounces ginger ale 1 cup ice Lime wedge for garnish Place cucumber slices in a cocktail shaker. Use a muddler or the handle of a wooden spoon to crush the cucumbers. Add lime juice, elderflower liquor, gin, simple syrup, and ice. Shake for about 30 seconds. Pour the drink into a cocktail glass. Top with ginger ale. Garnish with a cucumber slice or lime wedge.

I found this old thread while using The Wayback Machine. I've tried making brown rice any number of times but never like it much until... I used the CI recipe for Foolproof Oven baked Brown Rice. Game changer.

I've never tried Hendrick's (cucumber) gin, does it make a good martini?

EVERTHING these days seems impossible to open without a machete!

check your PMs.

I am a big fan of dirty martinis however I don’t often drink them because if I have more than one I can easily get shitfaced.

What I've learned about those 2-inch ice cubes (which I really like, especially the ones made to look like golf balls) is that you'd better start with very cold ingredients since they melt so slowly. (I don't like to wait.)