weinoo

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!

French McMuffin. Oeuf, Jambon de Paris, Comté, beurre, muffin.

I don't know about this, but is it in any way possible to work with parchment paper in a standard sheet pan? The pans I've found to not warp are these: Nordic Ware...https://www.nordicware.com/products/naturals-bakers-half-sheet/ And Chicago Metallic. But I guess then we're getting into that $40 range....have you seen these? I know nothing about these, but might be worth a try...USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17.75 x 12.75 x 1 (eG-friendly Amazon.com link)

Except for this:

Agree with all. I hoped to make clear that I was basically referring to the large, commercial operations, like Foxy and Driscoll and maybe Naturipe (which I see a lot at Traders). Anything local, small-farmed, etc. is going to be better than the styrofoam, which are basically crap.

After reading that @liamsaunt is heading to Paris, there was a need for French bistro food for dinner. So: Asparagus with Dijon vinaigrette. Coq au Vin (hers, with breast carved for service). I get the good parts - wings, thighs, leg, neck, etc. And a bottle of our favorite California Pinot Noir to go along. It was easier to find than a Burgundy.

We were in Paris a month ago. Favorite meals include Soces (our 3rd visit) and we always have a grand time at Le Grand Bain. Plus, they're open on Sundays. If you can get to lunch at Mokonuts, by all means, do so. Lower-end bistro we've found quite satisfying - Aux Bon Crus, Brasserie Belanger both fit the bill. Any crepe lovers - you'll want to get to Breizh. Should be one near where you're staying.

For just a short period of time in the early spring, I'm able to buy (commercial) strawberries from Florida. I bought some last week at Trader Joe's, but today all of the strawberries at TJ's were from California, either Salinas or Watsonville, basically. So I left them on the shelf. On my (very short) walk back to the apartment, I stopped at my corner fruit stand guy, and he had these... At half the price of Trader Joe's (i.e.: 2 for $4), and they looked fine (it's always caveat emptor with the corner fruit stand guy). So I bought 2 containers. I find that the Florida strawberries are so much sweeter and more strawberry-flavored (which is why I left the berries on the shelf at Trader Joe's) than the California ones. Obviously, I'm only referring to these commercial strawberries, not to farmer's market type berries, or Harry's, or any high-end fancy ones, which can run up to $10 and higher per pound. I'm wondering if that's anyone else's experience?

Exactly...and it's why a lot of recipes for tomato sauce call for that (removing seeds (and skin)), which I usually accomplish by using my food mill.

Sometimes even tomato seeds can be bitter, though I've never found them to be as bitter as pepper seeds.

I'll go back to a bit of sugar, or maybe a little cream...

Always fun to get some pickles. And lots of wisecracking from the owner to go along with.

Something sweet? What else is in your red pepper soup?