weinoo

The nerve! Don't they know who you are??????

What's that red and green stuff on that hot dog?

"Cooking." Bacon, lettuce and tomato on that Dave's bread. Duke's mayo. Crudités with house-made ranch dressing/dip. Double dipping allowed, as we each have our own little ration of dip!

Well, not necessarily. I'd say in western kitchens, I like the choice. Why bring out a 14" wok if I can bring out a 1 quart saucepan and do the same job, and still have room on my stove for 2 or 3 other pots and pans? Maybe I'm braising in a Dutch oven on one of those. Maybe I'm shallow frying in a different one. Maybe I'm heating water for coffee in a 3rd? So yeah, for all those billions of people for whom 1 cooking vessel is all they're allowed, a wok might be just fine. Me - I like having choices. It's not a stainless steel wok - it's a splayed sauté pan, which they also make in carbon steel. No harder to clean than any other pot or pan in my arsenal.

I often used one of these...https://www.mauviel-usa.com/collections/murban/products/m-urban3-curved-splayed-saute-pan-with-lid?variant=32878846476341 It's great for making a pasta sauce as well; once the pasta is cooked, toss it right into this pan and mix it in with the sauce. I'm pretty sure I have an All-clad verison as well (might check ebay for those, but get there before @gfweb!). For chicken parm, I order in.

Summer three-salad lunch. Egg salad, tuna salad, pasta salad. Some crudités. Duke's used in differing quantities in all three, because...Duke's.

We have, but I was able to solve the humdrum conundrum simply by lifting the lid.

Good questions. The dispensaries do sell various tinctures and liquids, so something along those lines may work. As well as, as you mention, maybe something creamy.

Back at the Farmhouse last weekend, along with Bistro de Margot and E B Strong's, which is kind of a classic old steakhouse (you know, the ones with the 8 oz. martinis). We always have a nice time, the food isn't revelatory, but it's fine for what it is. Our favorite place had not yet transitioned back into a "normal" restaurant, only operating via takeout. Ah well, there's always next time. \ The beer/cider list at Farmhouse is great, with the ability to taste quite a few beers with the 6 oz. pours. The bottle/can list not pictured is also quite extensive.

How about a wine popsicle? On a less serious note @blue_dolphin - have you made any popsicles using any THC and/or CBD in the mix?

More: https://www.vollrathfoodservice.com/products/smallwares/cookware-bakeware/stock-pots

Lookkee here...one can get an 8 qt. and 12 qt. Tramontina set for $60... With glass lids to boot!!!!!!!! https://www.tramontina.com/4-piece-nonstick-stock-pot-set--8-quart-and-12-quart-_80124127/p

Here's what Wirecutter has to say...about everything! https://www.nytimes.com/wirecutter/kitchen-dining/cookware/ I'll cut to the chase since might be paywalled (though maybe they give a few free articles a month; who knows, everyone charges for everything these days). And...

By now, I think the soup has overcooked, the stew is dry, and the less said about the chili, the better.

Actually, @rotuts - I read it: As meaning you can order from as many wineries as you have room for. I am either a club member, or order from a few: Merry Edwards and Stonestreet being two of my favorite Sonoma makers.

From what I think I'm reading, you can have wine shipped directly to you from out-of-state wineries, if they have the permit to do s0, which I think is free. https://wineinstitute.compliancerules.org/state/north-carolina/

Like at least 40 years ago. I still have one or two pieces from a full range of pots and pans.

Drink wine. Buy by the case. Have it shipped to you.

That's almost what I mean by send it back - pass it on!! Those old-school Revere Ware pots and pans lasted for-fucking-ever. As did what I think I recall buying at Macy's; a brand called Tools of the Trade. Obviously, if you're set up to ruin big pans, just buy aluminum stuff, and be done with it. Exactly.

Much cheaper, and often just as good (if not better!)

You gotta take home the carcass of a roast or Peking duck, preferably from Peking Duck House!

Talk to the guy trying to make soup.

I don't think I've ever done this much research buying anything. Just buy something on Amazon; if it sucks, send it back. It's fucking soup, not a cure for Covid.

The problem I run into when making half batches (expecting about a pint of ice cream) is that between the stuff that I really can't get out of the ice cream container and the stuff that remains on the dasher (which, by the way, all gets eaten while I'm "decanting") is that I really only end up with about 2/3 of a pint. I've taken to doing either 2/3 or 3/4 of a recipe. Works well for me.

And in Canada too!