weinoo

My grandmother (she should rest in peace) had a really great method for Thanksgiving turkey. She cooked in until it was inedible, and also served brisket, which was almost edible. Maybe, as has been implied elsewhere on the nets, turkey deserves to be cooked in parts.

It’s why we go away for Thanksgiving.

Céleri rémoulade. Crispy (roasted) chicken thigh. Red rice. Roasted delicata squash. Sautéed snap peas.

Faella linguini with shrimp and peas. Glazed carrots served with.

Doesn't appear as if there is a 4 quart roaster.

Rack of lamb, roasted new potatoes, roasted broccolini. As much as I use (and love) the steam girl, there is nothing like roasting in a real, full-sized oven. (The whole plate, rack included, from Trader Joe's...my Fresh Direct delivery never showed up yesterday).

You’ve never been?!?! It’s a worthy trip.

Thanks…I think.

But now I have to ask…where are you seeing 25% off for Falk?

It’s as good as you’re gonna get for Falk. All the Falk pieces I have were purchased during one of their sales, but usually only 20% off.

If they told you…

You're a much better person than I...if I had a house guest who requested anything other than what I was already preparing, they'd be going to a restaurant.

No, I think this is counterintuitive.

I'll second that.

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!