weinoo

You mean, like so? Nonetheless, I'm sure they'll be fun to cook with and in.

How about bagel bakers and seltzer men. I have a deed somewhere where a great-grandfather and grandfather purchased a seltzer business, including seltzer bottles, horses, carts, and the delivery route. When I was a little kid, we lived in a two-family house, upstairs. Downstairs, my paternal grandparents, who owned the two-family. There was always plenty of seltzer. Never really thought about following in anyone's footsteps.

These on the side... Of this... Pan-roasted Berkshire chop (D'artagnan) with a mustard horseradish cream pan sauce. The lentils. Saffron rice.

Leftover penne with mushrooms (always hide a little bit of the pasta so this can be made) turned into a... Frittata. Toasted, buttered rye and a Campari tomato.

Very close to a classic Marcella recipe... Penne with 4 types of 'shrooms. Porcini (dried), morels (dried), shitake, cremini. The Marcella recipe only uses cremini to mimic more expensive porcini, and has you cook down a pound of cremini (in butter and oil) with onions and garlic, then add white wine, anchovies and a small amount of canned tomatoes, all to punch up the mushroom flavor. Amazing what 2 good anchovies do for a sauce. And no cheese at the end, which I thought interesting. I actually like it this way, as the pasta is a bit looser, for want of a better word. I did have cheese at the table, in case Significant Eater wanted a sprinkle.

My guess is garlic and oil.

Right?! Yesterday, I popped into the grocery store to pick up a few things...giant display of ketchup on sale. But - I want old fashioned (Heinz) ketchup in a glass bottle; I despise those upside down squirt things.

Cool. Where was the market, @Paul Bacino?

Sometimes OPs need to be convinced that there are worthy meatballs.

I was thinking of this, and also... Lion's Head Meatballs (狮子头 – shīzitóu) was a recipe that always intrigued me. Interestingly, at Cafe Katja, Austrian meatballs are always on the menu, and they're also 100% pork based.

AKA : seasoning! But still important to start with a good chicken. Poulet Bresse, or something similar (since those are not that easy to find).

How about finding a really good chicken breast and not fucking with it? Except by seasoning and cooking it properly?

Main reason I brought my wok out of retirement; even though I was always cooking some Chinese style stuff, it seemed like the right thing to do. Also - it works better for certain stir fries, since I tend to make a mess.

That, and the shape, and what is its primary use going to be perhaps? Both of the numbers @Susanwusan links to are stainless, one is medium duty, and one is "professional." I can only offer one bit of advice: buy a falk.

Those bitter melons look good.

I can't tell if you're looking at this stuff: https://bidfoodcateringsupplies.co.uk/collections/pots-pans/products/professional-s-s-saucepan?variant=37649397416093 https://bidfoodcateringsupplies.co.uk/collections/pots-pans/products/medium-duty-aluminium-saucepan-with-steel-handle-lid?variant=37649397973149 One's aluminum, one is stainless. They sort of look like Sitram products.

I get 1 lb. tubes of heritage pork ground. I like it for making dumplings. And I'll also use it for mapo tofu...a not very authentic recipe.

I'm just guessing, but I think what the other one is made out of, and it's shape, makes a bigger difference. Why not link to the supplier?

Hot mess chirashi. House smoked steelhead, steelhead roe, ikura, prawn, avocado, tomato, pickled cucumber, gari. Umeboshi hiding.

Hopefully, by October...

Not really too surprising, as many people have complaints about non-stick surfaces on any and all cooking products. Be they electric appliances, pots and pans, etc. etc. As we all know, nonstick isn't a perfect surface; why, it's not even good for fond making 😉 . In my opinion, as long as it's not cracking and chipping off, most people have no idea even how to clean nonstick stuff. Also - don't read the reviews! Seriously, most reviews are written when people are unhappy, and they vent their frustration that way.

This one... https://www.breville.com/us/en/products/grills-sandwich-makers/bgr700.html From williams-sonoma.

Well, the Breville has been purchased...but they're not in stock and won't ship for a couple of months.

This Cuisinart is kind of tempting... Yet I'm always a little worried about the digital LCD stuff right next to something which gets hot and moist. Though there has been no problem with the CSO.

The Cuisinart was good for...