weinoo

Love Falk stuff (as well as Mauviel via DeHellerin), using these 2 as much as any saucepans in the batterie... Like daily. Like today for oatmeal. The smaller of these is 1.4 qts., and is pretty much always on sale - as it's the gateway drug. I have their 3 quart rondeau, and it's another perfect pan say, for chicken scarpariello. Or any of those braises where you don't need a 4-qt. or larger Dutch oven. Gorgeous, too, if I do say so myself. All-Clad has been discussed here for a long time. Both @gfweb and I agree (I think) that if you own or can acquire any/some of the original, first generation MC stuff, it's unbeatable. That's a 2 quart behind Falk cousins. Staub - I wouldn't be without my 4 quart (#24) cocotte. This was on sale for $99, which also happens regularly as it's their gateway drug, in my opinion. I have and use various carbon steel, cast iron, stainless steel, etc. etc. frying pans and sauté pans for, well, sauté and stovetop shit. Undersearing scallops is my specialty. I think these pans (and that includes their nonstick brethren) are much more personal, in that what type of range/stove/oven they're gonna be used on may be more important than say, for a cocotte. But even more importantly, I think how they feel in the hand is of utmost importance. If the handle isn't comfortable to hold, it's not going to be a fun item to cook with. They're like knives in that regard, and I certainly get more physical with them than with a big Dutch oven. All that being said, I am mildly surprised at a pan or two I was able to buy because a friend worked at the parent company, which annually ran giant sales of this stuff for friends and family - Calphalon. One of their hard-anodized aluminum in a 3 qt. saucepan and a stainless 8 qt. stockpot with strainer lid are 2 acquired this way. They're nice cookware at the price.

You were able to rob a bank?

I think the 375 is way too high. I'd much rather see it done at like 300, and add an hour.

Welcome - do you make bigoli?

Yay for the butcher block (I say that as a fan of butcher block).

Oh man, now you got me going... If I walk at my usual speed, 6 minutes! You didn't tell us about what noodles you used...Ivan's are rye based, at least here. And so you can really experience it... \ Pastrami buns. Good job on the ramen.

You probably get a nice fond on this. Something not really achievable on a nonstick surface.

I've seen your use of rye at 5% - 10%; do you find it really ups the flavor a lot? I imagine at that %, it doesn't make the dough terribly harder to work with.

Oh - you know the reason! (So they can take a picture and post it instagram!)

It's interesting that these oven manufacturers all have minor differences in the size of racks and pans they'll accept. It's sorta like Apple changing the charging device for practically each and every new iPad, iPhone, iWhatever that comes out. We just got a new TV - if I had to start updating the firmware/software in my kitchen as frequently as I do for computers and other electronics, oy.

A CSO?

So my guess is that there is so much of the preserves because the bread is not something you really are interesting in tasting?

Do they perhaps mean not to use Easy-Off and run the self-clean cycle at the same time?

Shit - your memory is way better than mine.

That's my favorite aquarium! Everyone's safe! Lemme be @rotuts here for a minute: Might be fun for you to make the rolls traditionally used for banh mi: (I think banh mi means bread)... https://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html Then, with your talent, I'm sure a quite traditional banh mi will soon have Ronnie very, very hapyy. (Some of that wild duck or perhaps catfish would go quite nicely on it).

@Shelby !!! What the fuck?!

That cavatappi is nice for those 2 dishes (mac salad and mac n'cheese); I also like Barilla elbows for classic deli macaroni salad - it's got that nice twist...and ridges!

In my (northern) California years, there was a friend who would go up to Mendocino or Humboldt County a few times a year to go abalone "fishing." No - you don't drop a line, you dive. And at that time (I don't know what the current regs are), you had to free dive, and the limit was probably one or two. (You did not want to get caught illegally taking ab). That was not a very safe thing to do; it's a treacherous coast and the water is cold - but then again, the guy jumped out of planes and base jumped; he was one of those. Anyway, he and his dive buddies would bring the abalone back, and we'd prep and cook it. Pried out of its shell, sliced thinly, and then got the shit pounded out of it, often with the side of a wine bottle! Sautéed ever so briefly in butter and/or olive oil, it was heaven on a plate. Nothing from the sea tastes like that. Saline, sweet, tender - oh man. The stuff available in cans - nah. And as has happened to so many other sea creatures, over-harvesting led to even more regs, etc. etc. And now they farm abalone, and it's harvested much younger as it reaches market age more quickly, etc. etc. Sad decline of a delicious species. All this talk of seafood... Chirashi with grilled jumbo shrimp, ikura and smoked steelhead roe. Avocado, sweet carrots and pickled ramps! Alongside, brussels with crispy bacon.

I like to offer butter in a little side dish (if butter is being offered at table) in order to not suffer the indignities of anything ending up in the butter writ large. Otherwise, if I'm prepping the toast with butter and jam/jelly/marmalade/etc. in the kitchen, I am impeccably careful with the butter, and then I use a little spoon to remove said additional topping from its jar and onto the toast. I also do have a ridiculous number of jams/jellies/etc. in the fridge and cupboards.

Indeed - everything I've read about them suggests that's the way to do it. A fairly hot comal to flop them onto - lacking a comal, my 11-inch cast iron served its purpose.

This recipe sounds interesting. Less fat than I used (though I think the use of bacon fat should be saved for carbonara, if I want to call my flour tortillas authentic), and milk, which also will act as a tenderizer I believe. The baking soda is the interesting add-on. Though it's really not like a pizza dough, which is yeast risen.

That’s why they make chitarra.

But the thing you've gained is perspective... and wisdom. So you realize that, for instance, air fried potatoes are no match for real French fries (or whatever you call them up there). Air "fried" shrimp vs. fried shrimp? No match. And then that wisdom and perspective tell you that if you can't have real fried shrimp or potatoes, might as well make them in a way where they'll taste even better, and that may be via roasting in duck fat (potatoes) or griddling on a plancha (shrimp). If you get my drift!

Well, who uses linguine for carbonara? Idiot.

The ortolans of the sea?