weinoo

I like Uncle Ben's. Try Safeway.

I got Pizza: Seasonal Recipes from Rome's Legendary Pizzarium [Hardcover], by Gabrielle Bonci. Obviously a singular subject book (well, there's more in there), but a must-have for any pizza aficionado.

I take it back...braise away.

What's the oven?

I always thought that pot roasting or braising was not indicated for lean cuts like eye of round. No fat, no collagen, no good.

Yes, if it's where the broiler is. If it's a storage drawer, than I guess you can store stuff in it.

I've always used cheesecloth to "strain product." Works especially well in a rounded, or bowl strainer. And - it's washable and reusable.

I've been saying that for years...though sometimes even WF surprises with their sales. Also, for an NYC shopper, they're one of the few outlets for things like King Arthur flours, Ortiz Spanish products (anchovies, tuna, etc.) and other high-end stuff I like to throw in my basket. And big surprise - the WF where I shop has an amazing beer selection, good charcuterie, nice breads from a lot of different bakers, roasts coffee in house...I imagine the new Brooklyn store is all this and more.

The Whole Foods stores that I've driven to and parked in their lots do not charge for parking, or if they are in a shared lot, they validate the parking ticket for up to 90 minutes (the stores I'm referring to are in DC).

There are enough (6 or 7, with more to come) including one I walk to.

I'll pay the extra for Bell & Evans air-chilled birds. I only buy scallops at the green market.

Anyone who thinks whole foods is more expensive, in general, than any other shopping in NYC, just doesn't shop here in NYC, and isn't taking into account what it costs in time and dollars to go to 5 different stores to save $1/lb. on things. As I'm sure I've stated numerous times in various threads, there are plenty of things at WF (e.g. dairy products) which are cheaper than anywhere else.

I tried it online today, and it definitely doesn't work (the 20% off). When you bought the toaster oven in person, rotuts, I don't think Breville was yet being excluded from the offer.

Berkeshire Pork Rib Chops w/slightly overcooked (a la Romana style) broccoli raab.

Too bad they don't sell those brands at BB&B, right?

I'm curious to hear how the stainless steel interior is different as I don't really know much about it besides it is brushed and different than the typical stainless steel interior of pans. Also whether it affects anything, good or bad. I'm not really worried about keeping copper pans shiny. And the falk is brushed so that should be very easy to keep up. Why don't you buy both, see and feel how they differ and then send the one you like least back? Otherwise you can never be 100% sure based on what others say and you may never sleep at night again. We are starting to head into another poster who shall remain unnamed territory here.

All cast iron will rust if you don't take care of it. It's cast iron. I don't understand how the Falk stainless steel interior is so different? I, too, like to check things out before I buy them. But as I said above, these are both high-quality products and neither will disappoint. If Falk is the size you want, then buy the Falk. Then start worrying about how to keep it nice and shiny.

From the Falk distributor's web site: And cast iron is cast iron, no? I think when you read "reviews" from people on various sites, most of them are fairly clueless as to how they're supposed to treat their pans. I also think you're over analyzing this purchase. Either Matfer or Falk will be great. This article about staninless steel might be of interest as well.

As I said, I think slightly bigger (1.37) is better only because there are going to be times when you don't want to use the 2 quart and the 1 quart won't be big enough. As an aside, I also have two 2 cup "butter melters" - basically, tiny saucepans. Lids are superfluous - you can always find something to cover these small pans with. Treat yourself to the Falk.

I've hurt my shoulder (torn labrum and detached biceps tendon - surgery is scheduled) so kneading is out of the question. But before I got the diagnosis, and ever since we got back from Italy, I've been wanting to make fresh pasta. I have the pasta attachment for my Kitchen Aid, so I'm thinking the rolling part shouldn't be that difficult. Does anyone make the dough with a food processor or the Kitchen Aid? By make the dough, I mean the part of mixing the eggs and flour prior to rolling. Care to share technique and recipes?

Always go a little bigger. In my case, I have plenty of lids and I can always find something to cover the pan with even if it doesn't have a dedicated lid. I'd get the 1.37 qt. pan sans the lid. I don't think you'll be disappointed.

I think at this point it is just personal preference...I don't wish the .9s were any larger. I think the copper Windsor is probably a little bigger than a quart (it is, I just measured it), but for practical purposes you really can't fill it to the brim anyway. I might just go for the Falk saucier - you'll use it a lot! Oh - the only one that has a lid is the classic All-Clad - the saucier and Windsors don't need one.

I have 3 or 4 one-quart saucepans and find them very useful. One is an old All-Clad MC "saucier." Very useful when cooking for 2 - 4 people, and I often make hot oatmeal for 1 in the classic 1-quart saucepan with lid. Saucier, Windsor, Classic

What Klapp said. I often buy butter when it's on special and have never had any problems with it 6 - 9 months past its expiry date.

Yeah, I'm pretty sure I've seen it at Fairway, in the Brit aisle.