weinoo

It's 5 o'clock somewhere. My dad was never without tomolives.

A couple of recent dinners... Penne with chick peas and green beans - ramp pesto. Large salad accompanied. Crispy-skinned chicken thigh, pan gravy. Sautéed green beans with shallots. Potato salad on the side.

Fresh Direct's price for DeCecco currently (and recently) is $3.19.

Mrs. Melitta just rolled over in her grave.

Of course now most of the manufacturers sell pans that are "pre-seasoned" so that might take the worry out of it! I had originally taken that little video because a friend wouldn't believe me that I could cook eggs in my carbon steel without sticking.

I'd use 4 cups of stock to 1/2 cup Jasmine rice (well washed)...cook till the rice falls apart Add anything you feel like - lots of ginger is always good.

To be honest, my favorite "non-sticks" are my well seasoned carbon-steel pans. When properly heated and oiled/buttered, anything and everything just slides around beautifully. I believe I have both Matfer and deBuyer...old school.

I guess it was bound to happen, but I won't be buying any of these... Falk proudly presents the first solid copper and healthy non-stick ceramic coated cookware! Unless their non-stick interior lasts a lifetime, I can't imagine buying any nonstick type of pan (in copper, at $200+) that I normally replace every couple of years. And used properly, my Falk is basically non-stick anyway...though I'll use dedicated omelet and crepe pans for those jobs.

Sorry, these were not over-picked. However, eater is.

I'm pretty sure it depends on how long the bird's life is (and also what they supply the bird with), and when it is harvested. Last week's bird from LaBelle was well over 5 lbs, came with the neck, but no insides like gizzards or liver. When I'm buying a bird I can actually see at a butcher counter before I pay for it (as opposed to Fresh Direct, where I just put the bird in my online "basket"), I tend to look for birds in the 3 - 3.5 lb. range, as it's only two of us, and I cook the whole thing. With the big bird mentioned above, I "break it down" and freeze the breast for another use, only cooking the legs, thighs, and wings. And if I buy a 3 - 3.5 lb. bird, and it's a BoBo bird, it comes with head and feet still attached, as well as the gizzard, heart, and liver.

Not exactly a glowing review, but a good value...https://www.wineenthusiast.com/buying-guide/bota-box-2013-riesling-other/#:~:text=When you buy something through,flavors like sugared honeydew melon.

Host's note: this post and the next few followups were split from the Chicken Skin topic. Today, the NY Times ran a piece specifically referring to the chicken I mentioned (and cooked) above. It's my weekly chicken order... The Secret to Restaurant-Style Chicken at Home

For those who like Staub, I don't think it gets a much better price than this: https://www.surlatable.com/product/staub-round-dutch-oven-4-qt/1202662

Is it really 2 minutes? From the web site: And I don't know that I'd want a kettle made of glass holding 6 cups of boiling water. I might prefer my Cuisinart, which also keeps water at temp for 30 minutes.