JoNorvelleWalker

Bryani, lamb.

I baked cookies. I ate them.

Make a tomato sauce. When the sauce is hot and ready add the can of drained tuna. Stir to break up the bigger chucks while the tuna heats through. Serve over pasta.

My box came today as well. I believe in the last month I have eaten two thirds pound of beans.

"pain in the ass" I cannot un-see this.

A better Philips grilled pork chop than one deserved. Apple sauce with freshly pounded mace. Sour cream for the potato. Brussels' sprouts dressed with Extra Vecchio Aceto Balsamico Tradizionale di Modena D.O.P. What am I saving it for, the apocalypse? Helped along by a liter of methode rotuts.

Thanks. I assumed it was a labor union.

What is local 130?

I've tried polenta in the Falk sugar pan. Not large enough in my opinion. And a pain to clean. I keep it for sugar work. I confess I do not understand the logic of cooking polenta in copper pots, although I understand unlined copper pots for polenta are traditional in Italy. Actually I suspect the 24 cm Falk I just ordered will be pretty good for polenta. Still if I were into jam making that Falk 10 liter jam pot would be my choice. The Mauviel copper seems too thin for proper heat conduction. https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

Somehow good sense stopped me from buying the 10 liter jam pot that I couldn't lift. However not one to pass up a sale of Falk, I ordered a 24 cm saucier, a larger size than what I have in my Falk collection. As much as I love the Falk classic line, for the first time I am trying their induction compatible copper. The copper layer is only 1.9 mm but 1.9 mm should be tolerable.

No, but Kerry can.

If it helps, Cook's Illustrated current issue has an article on Choosing Oil Packed Tuna. Their recommended favorites were Tonnino and Ortiz, both of which I buy.

There is another switch on the same wall plate that I use frequently, so a basket would not be ideal. I tried red nail polish. The switch is dark brown and the color didn't show. I ordered the magnetic cover that @DesertTinker suggested. Soup is cold again.

I possess a battery of stainless lined copper pots of the heavier persuasion.

That is the pot I have...I was speaking of the 10 liter jam pot.

Were I to get the Falk jam pot I wonder if I could use it for anything else? Polenta, maybe? I don't do much bobbing for apples this time of year.

I went with The Saffron Tales, thanks. And when I did amazon suggested Sabrina Ghayour's Bazaar: Vibrant vegetarian and plant-based recipes. For $0.99.

How thick is your pot?

Welcome. I'd love to see pictures.

Odd, I've tried bake steaming potatoes in the CSO and it did not work at all well for me. My favored method is in the big oven 430F, two hours, in a bed of salt.

Melting point of copper 1085C. Your stove is better than mine.

Yes, that might well work. I think I'll try nail polish first but if you see me in this thread again I'll order one of the magnetic covers.

Wow, how thick is the pan you are using now? My Falk sugar pan is 2.0 mm thick, as is their larger 10 liter jam pot (currently on sale). Yes, I am tempted but the thing weighs 3.8 kg. If the copper were much thicker than 2.0 mm I'd be more worried about being able to lift it than whether or not such thin copper would scorch anything. Plus the Falk jam pot would be great for laundry if my 13 quart Vollrath was in use.

Nope. The cable comes out of the wall at the head of a stairwell. Incredibly poor design. My only choice is to route the cable through the middle of the living room. And because I rent, Comcast refuses to relocate the cable through the wall.

Not practical in this situation. To add a bit of humor, my internet cable comes out the front of blast chiller as it is.