weinoo

Exactly. I have plenty of non-copper, non-Falk lids, which work just fine. And while I may hit the pan with some Bar Keepers Friend every once in a great while, I have to be feeling industrious to do so.

I agree with @gfweb about Calphalon. I have a couple of their smaller saucepans, and they're fine. I actually use one of their 1.5 qt. anodized nonstick pans fairly frequently. They run plenty of sales on the Calphalon website, though the problem there is often items are not in stock, so maybe national retailers are a better source. And of course I'd be remiss if I let it go without mentioning my favorite cookware... Their "try me" classic saucier (or signature saucier) is a bargain at $154. With its curved bottom, it works great for most anything, is practically nonstick, and isn't bad looking, either! I'm still very happy that I bought an almost complete line of original All-Clad MC chef, back when MC was THE cookware to use, and was all made in Canonsburg, PA. I really don't think anything they produced after that approached what was practically perfect cookware.

P. T. Barnum was so right.

And drink as well... The Absinthe Drinker...(many artists depicted absinthe drinkers)...https://www.pablo-ruiz-picasso.net/work-2.php As well as the absinthe glass: https://www.moma.org/collection/works/81307

Sure - it's from one of her earlier books, Marcella's Italian Kitchen (eG-friendly Amazon.com link)... And is as follows: My copy, an original hardcover, is practically falling apart due to heavy use over its life of 40 years.

One of my favorite pans (Staub) to use for making pasta sauce, and then tossing the pasta in the sauce. Setaro Maccheroncini Rigati in a Marcella mushroom sauce. Cremini mushrooms, onions, garlic, anchovies, white wine, tomatoes.

Just made tuna salad and egg salad. Crudites and house-made ranch dressing.

In London, you might like BRAT.

I found the menu for our visit to Soces on February 8th this year...

Comté, Parmigiano, Manchego/Idiazabal, Kraft American slices - just for starters.

This is actually my favorite product from Trader Joe's: Their New Zealand rack of lamb, which usually runs right around $20 or so. I cut it up into little chops, marinade in a little olive oil, s & p, rosemary, lemon... And broil them. With roasted potatoes and carrots.

Even though your friend doesn’t want to, I find that zip-lock bags, into which I repack produce mostly well wrapped in Tri-fold paper towels, to be the best way to store produce. I reuse the zip-locks many times, alleviating any potential guilty feelings. The only produce that gets other treatment before storage are lettuces, which get rinsed and spun and wrapped in kitchen towels before going into a plastic bag.

Staff note: This post and responses to it have been split from the What did you buy at the liquor store today? (2016–) discussion, to maintain topic focus. It’s really the pickled onion which makes it a Gibson!

The only issue I can see is that most recipes for a Gibson call for gin; have you ever tried that?

I think he copied that from me.

Only one way to find out!

I do love the stuff! Some day when you're ordering from Amazon, do try Amora (and my friends at Formaggio Essex sell it)- as @Margaret Pilgrim mentions, it's one of my favorites in its class.

The other night I made spaghetti and meatballs. We drank this: Fantastic nebbiolo +. Lots of cherries and berries, though I seem to have missed the forest floor! Wine Enthusiast Lest anyone think I spend this kind of money on a mid-week bottle of wine at home, you can be certain I don't. This bottle was inherited, and I'm sure it was purchased upon release, when the price was probably around $15 when bought by the case. I have quite a few bottles from this producer - 2010s, 2011s, 2012s, and so on. Looking forward to when they will be opened.

I think, but don't quote me even though I am quoting you, that most Dijon mustard is made with mustard seeds from...Canada!! To quote the ever knowledgeable Wiki: France requires 35,000 tonnes of mustard seed to make Dijon mustard and 80% of the seed is imported from Canada, mainly from Alberta and Saskatchewan where most of Canada's mustard seeds are grown.[10][11] Canadian production experienced a smaller crop in 2022 caused by a heatwave. The 2022 drought resulted in halving its usual harvest.[12] The 2022 shortage was exacerbated by stockpiling by consumers. (How do the tariffs work on that??!!)

I'm gonna guess it's this place...https://www.voyage-adamsimmonds.com/

Yeah, it's great for a French-style salad dressing...it really helps with the emulsification; I usually make salad dressing by the cup, and keep that in the fridge. It generally gets used up in a week. It's also good in pan sauces, potato/egg salads, and those other French salads I like to make, whether with carrots or celeriac. And certainly - on sausages and sandwiches.

Everyone who has mustard older than a year-old in your fridge; you're just not using it enough. I must go through 6 - 8 jars of mustard a year (Dijon-style unseeded, Dijon country-style with seeds, German mustard, NY Deli-style, etc.).

This is the main issue…mustard loses its potency more quickly than you might think.

Only one way to find out!

Something like this? https://northernpizzaequipment.com/shop/xl-detroit-style-pizza-pan/ is this place near you? Might be worth a shot…https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan