weinoo

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

The only issue I can see is that most recipes for a Gibson call for gin; have you ever tried that?

I think he copied that from me.

Only one way to find out!

I do love the stuff! Some day when you're ordering from Amazon, do try Amora (and my friends at Formaggio Essex sell it)- as @Margaret Pilgrim mentions, it's one of my favorites in its class.

The other night I made spaghetti and meatballs. We drank this: Fantastic nebbiolo +. Lots of cherries and berries, though I seem to have missed the forest floor! Wine Enthusiast Lest anyone think I spend this kind of money on a mid-week bottle of wine at home, you can be certain I don't. This bottle was inherited, and I'm sure it was purchased upon release, when the price was probably around $15 when bought by the case. I have quite a few bottles from this producer - 2010s, 2011s, 2012s, and so on. Looking forward to when they will be opened.

I think, but don't quote me even though I am quoting you, that most Dijon mustard is made with mustard seeds from...Canada!! To quote the ever knowledgeable Wiki: France requires 35,000 tonnes of mustard seed to make Dijon mustard and 80% of the seed is imported from Canada, mainly from Alberta and Saskatchewan where most of Canada's mustard seeds are grown.[10][11] Canadian production experienced a smaller crop in 2022 caused by a heatwave. The 2022 drought resulted in halving its usual harvest.[12] The 2022 shortage was exacerbated by stockpiling by consumers. (How do the tariffs work on that??!!)

I'm gonna guess it's this place...https://www.voyage-adamsimmonds.com/

Yeah, it's great for a French-style salad dressing...it really helps with the emulsification; I usually make salad dressing by the cup, and keep that in the fridge. It generally gets used up in a week. It's also good in pan sauces, potato/egg salads, and those other French salads I like to make, whether with carrots or celeriac. And certainly - on sausages and sandwiches.

Everyone who has mustard older than a year-old in your fridge; you're just not using it enough. I must go through 6 - 8 jars of mustard a year (Dijon-style unseeded, Dijon country-style with seeds, German mustard, NY Deli-style, etc.).

This is the main issue…mustard loses its potency more quickly than you might think.

Only one way to find out!

Something like this? https://northernpizzaequipment.com/shop/xl-detroit-style-pizza-pan/ is this place near you? Might be worth a shot…https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan

I'm just gonna throw this out there, but wouldn't the most cost-effective thing (in the long run) be to buy a pan that you're positive doesn't warp (or at least if it does warp you can get your money back), spending that money up front? Certainly seems as if you are replacing a pan after 7, 10, or 15 uses, that a more expensive pan that never needs to be replaced will save you money in the long run.

Only one way to find out!