weinoo

Right near one of my favorite museums in all of Paris, the Musée Marmottan. And not too far from a second favorite, The Rodin Museum.

I don't know if standardized is the proper word. Various lids, from various manufacturers, often can be used interchangeably. I bough a couple of nonstick D3's ( or maybe they're D5's ) in 2.5 qt. and 3.5 qt. saucepan sizes during one of the sales, and to be honest, their handles just feel like crap to me compared to the old MC's and even the first line of D3's (I have an 8" nonstick skillet in that "line," and it's a good omelet pan).

Exactly. I have plenty of non-copper, non-Falk lids, which work just fine. And while I may hit the pan with some Bar Keepers Friend every once in a great while, I have to be feeling industrious to do so.

I agree with @gfweb about Calphalon. I have a couple of their smaller saucepans, and they're fine. I actually use one of their 1.5 qt. anodized nonstick pans fairly frequently. They run plenty of sales on the Calphalon website, though the problem there is often items are not in stock, so maybe national retailers are a better source. And of course I'd be remiss if I let it go without mentioning my favorite cookware... Their "try me" classic saucier (or signature saucier) is a bargain at $154. With its curved bottom, it works great for most anything, is practically nonstick, and isn't bad looking, either! I'm still very happy that I bought an almost complete line of original All-Clad MC chef, back when MC was THE cookware to use, and was all made in Canonsburg, PA. I really don't think anything they produced after that approached what was practically perfect cookware.

P. T. Barnum was so right.

And drink as well... The Absinthe Drinker...(many artists depicted absinthe drinkers)...https://www.pablo-ruiz-picasso.net/work-2.php As well as the absinthe glass: https://www.moma.org/collection/works/81307

Sure - it's from one of her earlier books, Marcella's Italian Kitchen (eG-friendly Amazon.com link)... And is as follows: My copy, an original hardcover, is practically falling apart due to heavy use over its life of 40 years.

One of my favorite pans (Staub) to use for making pasta sauce, and then tossing the pasta in the sauce. Setaro Maccheroncini Rigati in a Marcella mushroom sauce. Cremini mushrooms, onions, garlic, anchovies, white wine, tomatoes.

Just made tuna salad and egg salad. Crudites and house-made ranch dressing.

In London, you might like BRAT.

I found the menu for our visit to Soces on February 8th this year...

Comté, Parmigiano, Manchego/Idiazabal, Kraft American slices - just for starters.

This is actually my favorite product from Trader Joe's: Their New Zealand rack of lamb, which usually runs right around $20 or so. I cut it up into little chops, marinade in a little olive oil, s & p, rosemary, lemon... And broil them. With roasted potatoes and carrots.

Even though your friend doesn’t want to, I find that zip-lock bags, into which I repack produce mostly well wrapped in Tri-fold paper towels, to be the best way to store produce. I reuse the zip-locks many times, alleviating any potential guilty feelings. The only produce that gets other treatment before storage are lettuces, which get rinsed and spun and wrapped in kitchen towels before going into a plastic bag.

It’s really the pickled onion which makes it a Gibson!