weinoo

Step 4 - sort of confusing, no?

I like high heat.

Toasted, buttered bagel. Iberico and cheddar cheese. Apple and Cara Cara orange.

Lat night's glou glou... with a pretty simple pasta dish, and some roasted acorn squash. Quite a low ABV (10.5%), this one goes down like...grape juice? Delicious.

Trader Joe’s tuna!

I tried one of these things years ago. Impossible to properly clean, but that didn’t matter - it basically sucked at its job. my alternative is simple - parchment paper. At approximately $.08/sheet, a pretty good deal… https://www.walmart.com/ip/Katbite-200-Pcs-12x16-inch-Heavy-Duty-Unbleached-Flat-Parchment-Paper-for-Baking-White/899307061?wmlspartner=wlpa&expiryTime=1739721453174&c=mWebSmartBanner&vtcWeb=Xwhj-IoRalSTNxs9H6Co-s

This guy is great, the video is from Bon Appétit.

Frittata - potatoes, scallions, dill, parsley, Russ & Daughters Gaspe nova.

BBP - basic breakfast plate. Avocado toast - sourdough boule. A few slices of gruyere and idiazabal. Cara Cara orange. Blueberries.

Enjoy = probably the least crowded time of year to be there.

Always a favorite of mine.

Setaro gemelli. Tossed with house-made marinara, feta cheese, olives, parsley, Parmigiano Reggiano. Crudités (carrots, celery, cucumbers, blanced broccoli) with more of my house-made ranch dressing.

Almost everything roasted: And everything sorta the same color. Top right sautéed (as Julia calls them) chicken thighs, meat removed and finished in the pan sauce. Bottom roast is roasted potatoes. And on the left, roasted cauliflower and broccoli.

I think the confusion will continue on... There is a wearever.com website (which is linked via the SEB website), but which goes nowhere. There is a wearevercookware.com website, which is apparently Vollrath products.

Some day maybe try a Chardonnay that is crisp and lively and isn’t sweet. Like a Chablis.

As an aside, the National Safety Foundation would have nothing to do with the manufacturing of the pan, but would show that the pan passed certain standards; standards that were most likely necessary in order for the pan to be used in a restaurant setting.

Indeed - pretty much classic restaurant cookware. I have a few.

You can start here: https://en.wikipedia.org/wiki/WearEver_Cookware https://vollrathcompany.com/our-company/history

A lot of us have them - I'm sure mine is vintage. And they're noisy as shit.

That's too easy... (in my dreams)....however, my reality might be somewhere closer to... Though it probably falls in between (other than age, obviously).

Spaghetti with shrimp and scallops. Broccoli rabe, sautéed with garlic and chili.

Yes, I forgot about that. Always wear shoes in the kitchen!

It's the only thing I wear.

https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/

My favorite place for these is Cantler's, in Annapolis. Especially arriving by boat! Though I often found it easier on the hands (and eyes), to just get crab cakes: Even if Faidley's, in Baltimore, are better. And is there any place as iconic as Ben's Chili Bowl?