JoNorvelleWalker

I slogged through all those reviews! I expected complaints about the non-stick coating but some people said their handles fell off. I've had a Cuisinart welded handle fail but so far never a riveted handle. (There is a whole eG thread arguing riveted vs welded handles!) One reason I went with the WS branded Scanpan is I like WS handles. The other reason is I expect WS to give good warranty service if necessary.

Other than criticism for being overpriced? I don't recall seeing mention of Scanpan performance issues. I'll search back over the old threads. It was a little curious that there were no customer reviews on WS for the pans I ordered. I shall ignore your pun.

Well, my Makoto Koizumi pan is on its way to me but I had to put Anna's assertion to the test. I'm still miffed I missed the WS 20% off one item sale but the seasonal cookware sale is still going on. After searching Williams Sonoma and Sur la Table and all over amazon, and reading all I could find on non-stick cookware, I ordered a pair of WS branded Scanpan non-stick fry pans. I know Mjx has questioned whether Scanpan is really Scandinavian but WS claims the pans are at least made in Denmark. We shall see.

This may be self evident to everyone but me...I placed a hotel pan on a stool. The Premier tilted down until the opening was below the bottom. Much easier to get the nut paste out! So far tested only with red walnuts though I am super confident the same technique applies to pistachios.

Even double IPA can't make a silk purse sandwich.

I purchased the Koizumi. I hadn't bought any pots or pans this month. I was about to take one for the team and order an All-Clad TK non-stick for comparison but William Sonoma's spring 20% off sale went out from under me at checkout. Their loss. For anyone interested the TK non-stick pan is still 20% off at WS but a different promotion. Also the All-Clad d5 non-stick omelet pan is on sale 50% off but it is a weird size and shape.

JM does nothing for me. Nor Neisson 50%. La Favorite is by far my favorite. Having La Favorite in my white mai tai at the moment. But then I tipple La Favorite more nights than not. For which I blame @FrogPrincesse. HOWEVER for my ti' punch nothing satisfies but l'Esprit. I accept one might not call it cheap. I was not aware of Neisson 105?

I first read that as "instant potatoes".

I enjoyed the video. Particularly the clunk of the non-optimal pan as it hit the floor. My omelet pan does not have high enough sides for her amount of shaking. I'm tempted to purchase a non-stick for the purpose.

In addition to Cook Simple I went with French Country Cooking and Ice Cream Social.

Odd. One amazon reviewer who has both says they are essentially the same book except Cook Simple is UK and Simple is the US translation.

Walnuts are nice. Seriously, I haven't opened the book yet but now it like to try that recipe.

I thought about this last night as I added the bag drippings to my stew. But in the end I didn't strain I just dumped the juices in.

Tonight from Tiko Tuskadze's Supra... Sakonlis Khorzis Kharcho, spiced beef and walnut stew (pp106-107). This was a delectably unusual dish for me. The beef is flavored with cinnamon, cloves, nutmeg, marigold, bay leaves and other things. Much cilantro. The sauce is thickened with onion, egg yolks, and apple cider vinegar. Served with traditional Gomi, translated by Tuskadze as rice pudding, but indistinguishable to my palate from fine Venetian polenta. Also Tkemali (store bought), the addictive sour plum sauce that goes with everything. I cheated. Rather than boiling the beef, I cooked the chuck sous vide. Delightfully tender, not mealy in the least. Plus I threw in a dollop of demi glace because I could.

I'm preparing Sakonlis Khorzis Kharcho* as we speak. I found the demi glace and added in a dollop. *Georgian spiced beef and walnut stew

I have half a container of their demi glace in the refrigerator. I should remember to use it before forever.

No. (Just got up to check.)

These meals don't look ready to eat! Shouldn't they be in the military food topic? https://forums.egullet.org/topic/37174-food-in-the-military/

Seems too inexpensive to be the real thing or am I missing something?

An hour is an eternity. You should fit in well here.

I am in need of wild rice...because of reasons. The brand I had been buying is Natal which seems to be unobtainable at the moment. Can anyone suggest a source of non-cultivated wild rice similar to Natal? Or does anyone know where I can find Natal?

Yogurt with red walnut paste and a touch of walnut syrup.

My hinoki boards I rinse only with water. No soap. Now that I think about it I don't use soap on my hardwood boards either.

Thanks, I placed my order.

I shall never again tip the scale and tonight's wild rice* onto the kitchen floor. And while I am at it I shall never again pinch my finger in the food processor. *the good stuff, not the farm raised dreck.