weinoo

I'm sure the Zingerman's stuff is lovely, but man - their shipping rates are up there.

It was on a few menus here for a while. I think Wildair had it. Delish!

She held off on the bacon until the end, probably because she was so disgusted with everything else.

We've usually seen it deep fried.

I LIKE AVA!

Wow!

No, I was thinking with bacon and eggs. The traditional way.

But they don't ship! Bigoli is very hard to find, and I wanted to make a specific sauce to use it with. I actually ordered some bucatini (for the hell of it, and because they had stock of Faella product) from Fresh Direct. So it arrives this morning, at the bottom of a bag of stuff, and the pasta package is all wet. Idiots.

Indeed - the Fertile Crescent.

I do find it deep enough (almost 3") for braising - a whole chicken for scarpariello, for instance. The chicken cut into pieces, that is. When I want to braise a whole 3 or 4 lb. chicken, it's time for the 4 qt. Dutch oven. And indeed - it appears to be their sauté with different handles. For risotto, I really like the saucier shape - it's so nice to have that curved (?) bottom with nowhere for the rice to get stuck. Don't tell anyone, but I'll also use that Calphalon hard-anodized aluminum for risotto - it's nonstick properties make the risotto practically foolproof, but it's a much lighter pan, so more care has to be taken when stirring. P.S. @JoNorvelleWalker - that Rondeau might even fit in your APO?

Every time I see this, I get a little jealous! Just under the light switch, is that the secret ingredient?

A friend sent me a box (5 lbs.) of organic California avocados - the Bacon avocado. This was one of the 2 or 3 suffering the indignities of our postal service (with priority mail still taking 6 days to get here), yet still worked for guac. Which we had with chips for dinner, along with... Cream of Romanesco soup. Again, the Romanesco I had was past (for me) its prime to use as a distinct veg, but served its purpose admirably as a soup base. With leeks, homemade chicken stock and a little rice for creaminess. (Okay, there was a little cream in there too). The Green Dinner.

Those - the OG MC were very much used in restaurants back in their day.

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?