weinoo

BBP - basic breakfast plate. Avocado toast - sourdough boule. A few slices of gruyere and idiazabal. Cara Cara orange. Blueberries.

Enjoy = probably the least crowded time of year to be there.

Always a favorite of mine.

Setaro gemelli. Tossed with house-made marinara, feta cheese, olives, parsley, Parmigiano Reggiano. Crudités (carrots, celery, cucumbers, blanced broccoli) with more of my house-made ranch dressing.

Almost everything roasted: And everything sorta the same color. Top right sautéed (as Julia calls them) chicken thighs, meat removed and finished in the pan sauce. Bottom roast is roasted potatoes. And on the left, roasted cauliflower and broccoli.

I think the confusion will continue on... There is a wearever.com website (which is linked via the SEB website), but which goes nowhere. There is a wearevercookware.com website, which is apparently Vollrath products.

Some day maybe try a Chardonnay that is crisp and lively and isn’t sweet. Like a Chablis.

As an aside, the National Safety Foundation would have nothing to do with the manufacturing of the pan, but would show that the pan passed certain standards; standards that were most likely necessary in order for the pan to be used in a restaurant setting.

Indeed - pretty much classic restaurant cookware. I have a few.

You can start here: https://en.wikipedia.org/wiki/WearEver_Cookware https://vollrathcompany.com/our-company/history

A lot of us have them - I'm sure mine is vintage. And they're noisy as shit.

That's too easy... (in my dreams)....however, my reality might be somewhere closer to... Though it probably falls in between (other than age, obviously).

Spaghetti with shrimp and scallops. Broccoli rabe, sautéed with garlic and chili.

Yes, I forgot about that. Always wear shoes in the kitchen!

It's the only thing I wear.

https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/

My favorite place for these is Cantler's, in Annapolis. Especially arriving by boat! Though I often found it easier on the hands (and eyes), to just get crab cakes: Even if Faidley's, in Baltimore, are better. And is there any place as iconic as Ben's Chili Bowl?

Those are all Chateau Musar of various vintages...no babies. I'm actually surprised at how sturdy it feels.

Wine rack for 6 cases. Better quality than I thought it would be. Staub braiser.

Not necessarily a standard deli meat any more, unless you’re talking about a few of the old school Jewish-style delis (Sarge’s, Katz’s, 2nd Ave. Deli). It’s usually more expensive than the others, and if you get an assorted meat platter, there is generally an up charge if you want tongue on it. When I send people a gift package from Katz’s, it’s only included if you add it as an extra…https://katzsdelicatessen.com/shipping/triple-classic.html But yes, it can still be found.

That Clifford Wright book's cover is interesting: Someone really like Giuseppe Arcimboldo.

That's fascinating, but I don't think it answers the question posed by the OP.

Those seem like beautiful hocks!

I do have that same book - he was an excellent cook!

Since we all know what you're not buying, someone (I believe there are a few posters who use this company) might be able to shed a little more light on the quality of this product: https://wildforkfoods.com/collections/chicken-wings-drumsticks/