weinoo

I have 3 or 4 Falk pieces with these handles. The sauciers get used daily. But my favorite is probably this one... 3+ quart rondeau. (with cover).

(Jason Charfield in The New Yorker).

Roast chicken and vegetables roasted with the chicken. Some skin was sacrificed in kitchen to make sure it was good.

This is why people need to feel the cookware out for themselves. I've got a few of the new pieces (MC on the underside), and they seem to have changed the angle/size/material of the handle, which for me is problematic; not that I don't use them, they're just not as comfortable as the Master Chef stuff I have.

The handles on the new stuff are not good. But I really think that any buyer of stovetop cookware ought to at least try out a few handles in a store, to see what feels good in the buyer's hands.

As we've discussed before, the original AC MC (Made in Mechanicsburg, PA) are, in my opinion, excellent cookware. Whether they work better than, let's say, Lincoln Wearever (which is a Vollrath company), is certainly something which might be argued; neither pan takes a beating in a home kitchen like it might take in a commercial environment. I'll say this about my original AC MC- it's all in pretty much perfect condtion. The pieces which weren't (2 nonstick pans from that original line), were replaced at no charge, 25 years into their lives, by All Clad. Back to the original question about Mauviel and its 150 line. My guess is that they wanted to compete with the likes of All Clad, at around that price point. I also have some "professional" Mauviel copper pots and pans (some even tin-lined) mostly purchased at DeHellerin - and it get used regularly. It's awesome stuff and it's what Mauviel made its name doing. Now they pretty much make it all.

I think we've talked about this place before - great selection of flours as well as anything else needed... Baker's Authority

Not really. All my evidence is circumstantial; that is, others who use the various blends love them. I think he was kinda well-respected amongst a lot of chefs for his early adoption of upping the spice/dried herb game here. And being able to sell/tell more of the story about the stuff.

This all came today, from that CSA-ish thing I joined. Monthly delivery, quite customizable. Walden Local It all looks lovely, and I can't wait to try some. It'll have to wait a bit as I have both a Berkeshire pork chop (D'artagnan) on the counter ready to cook, and a whole, salted Bobo chicken in the fridge, to be cooked tomorrow.

The spice mixes from this place are wonderful, and will set one back a fair amount... La Boite NY and Lior's most recent book. (eG-friendly Amazon.com link)

So even after the discussion about presalting salmon and cooking it at a low temp to alleviate any potential albumin, on these pieces there was a bit; they were simply roasted in the steam oven at low temp. And then jailhouse plated... Chirashi. Sockeye and Coho salmons. ikura. Pickles. The new crop rice essentially the star of the dish.

One of these days, I'll (try and) get fancy. For now, it's all boules... Sorta Forkish White Bread with Poolish, but with 10% whole wheat flour. Tastier.

The problem, of course, is if made with shrimp it might actually taste good.

Onion skins. Previously chewed chicken bones. What's next? Don't answer that!

If they're U8 scallops, why are there 9 of them?

I am so lazy, I used some of this and additional black pepper...

Soup, soup - we all love soup when it's cold outside... Leftover chicken soup, with ramen noodles and additional peas and corn.

It was so much easier just going to the restaurant!

Nothing tastes like what dad would do.

Maybe the bigger birds' lives consisted of trying to run away, every day, from the grim reaper? What's really a better life, philosophically?

As we used to say: "Welcome to New York City...Now go home!"

I forgot...that's amoré!

Agreed!

Absolutely no other way. And in an NYC restaurant, they want your fucking seat!

That's a big-a, pizza-pie-a!