weinoo

Of course, @rotuts is correct; however, there may be a way to cook your lean cuts and have something worthwhile come out. At least that's what recipe from the IP FB group implies... Instant Pot Roast Beef I mean, it looks somewhat edible...

Everyone I know who uses them likes the Made In cookware. https://madeincookware.com/products/stainless-steel-frying-pan/10-inch

Useless extra piece of crap to eventually throw away. Or worse, to put somewhere thinking it might work better some day.

Chicken scallopini (or piccata, I guess) over linguini. Blanched and sautéed broccoli rabe.

But much cheaper!

I've seen some of these works in the Louvre... But it was definitely before this restoration: https://news.artnet.com/art-world/giuseppe-arcimboldo-four-seasons-restoration-louvre-2497463

Down and dirty from Serious Eats... What's the Difference Between Baking Powder and Baking Soda?

I dunno... That finger is getting awfully close. And you still have to HOLD the bowl...put it on a friggin' towel, curled up.

Here are mine... On a high shelf, as opposed to pegboard. Sadly, my kitchen does not have as much wall space for pegboard as Julia's did. I did steal that idea for a corner, however...

That's about when I stopped watching!

The fickle fecal finger is still inside the rim of the bowl. I think the ring is most useful, as it's used here in Julia's kitchen... Note to the right of the doorway, hanging halfway down. Picture from here...https://newengland.com/yankee/magazine/julia-childs-kitchen-2/

At least your brain was able to figure out the second part of your post.

I've been using my mother's RevereWare nesting set for as long as I can remember... Doesn't everyone have these?

Pain perdu. Challah from Party Bus Bakeshop.

Would a bus tub work? https://www.amazon.com/s?k=bus+tub&crid=13LAMEQZ8RN3G&sprefix=bus+tu%2Caps%2C115&ref=nb_sb_noss_1

Both Modernist Cusine (Volume 5) and Modernist Pizza (Volume 3) are recipe books. In each series, I guess you could say there is a cookbook.

You're absolutely right; cookbooks, for a while anyway, became "coffee-table books." Compare, for instance, the photographs in Jacques's "La Technique" with what you might see today. La Technique has a ton of step-by-step black and white photos, brilliantly explaining, literally, how to cook. I wonder also, how Modernist Cuisine's writers feel about not being included. How well has it aged? (It's 13 now).

But there is a book on the list from 2019. My collection includes 20 of the 25. I can understand the Time-Life Books or The Good Cook series not being on the list, as they were more likely influential in their totality, as opposed to any one book in the series being seminal. They almost deserve their own list, along with the "______The Beautiful" Series.

Some pretty big diver scallops (very rare in the middle) over linguini. The pasta cooked in the pan sauce of butter, white wine, garlic, lemon, olive oil, pasta water.

They do a really nice job there.

Stir-fried beef with sugar snap peas, carrots, ginger, garlic, scallions, oyster sauce.

The next time you find yourself in or near the misery that is Penn Station, there is now a Roberta's outpost over there at One Penn Plaza. https://www.robertaspizza.com/msg (A really not that great web site). Also, if you did not know, you can take the LIRR from Grand Central now - a much nicer location.

Frittata with onions, potato, feta, parsley.

Penne with porcini and cremini mushrooms. Salad.

I wonder if a really good pepper grinder isn't the answer? I have one of these but it's up in a closet somewhere... https://www.burlapandbarrel.com/products/finamill-spice-grinder