TicTac

Tried this a couple years ago, still have some in the cupboard if you want to sample! Needless to say it was not a huge success. Much of the flavours and nuances were lost in the drying process. After many years of trial and error, the best ways to preserve them are to freeze fresh/whole, mortar and pestle olive oil w/ salt, pickled bulbs.

One would only be able to nibble, channeling the meekest of mice with a mere limit of 4 meager morsels of fries. Though ample amounts of ketchup would surely make each aforementioned nibble - perfection!

You can also try to press the olives with the bottom of a pot/pan and then remove the pit - unless they are really firm, then this method will not work.

12 week aged ribeye - 2.5” second cut horribly looking but fantastically tasting porcini purée 1998 Barolo cheese.

Transplant them! You can even slice off the root system and leave a little of the white part and plant 'em. I have transplanted them years in a row now and would say we have about 4-5 patches far in the back - they seem to be doing well and like their setting as we back onto a ravine so its healthy (unadulterated) forest soil I chucked them into. Mother nature's compost!

Oven roasted broccoli - ginger / cilantro Asian sauce over peas. Hard fried egg. Haiga rice.

Very kind of you - tasted pretty good too! I had to forego a second helping as my 3 and 5 year old kept 'Oooing and Ahhhing' requesting seconds (and fifths) prior to a bare dent being put in their initial servings.

Carbonara. ‘Nuff said!

With their attempts at escape thwarted, I am not sure the shrimp think so! 😛

Seafood dinner - folks requested sea bass fillets so I kept the head and bones (if you get em crunchy enough you can it all of it!). Seared dry scallops and aged balsamic. Live Manila clams were too hard to pass up. A little glutinous but who cares! Leftover clams are a good thing.

That tuna looks perfect. Kind of made me sad that you cooked it. But that's just me 😛

Big Pharma / Gov licensed pot related stuff is garbage; not that I would know..... I would suggest trying to locate some 'salmon candy' - really tasty smoked and candied wild salmon, typically from the West coast. Perhaps fresh lobsters from the East coast. Surely someone out there has created a poutine 'kit' you might be able to track down... Besides that, Icewine (I prefer late harvest), maple syrup, back bacon, etc are all very common 'Canadian' food stuffs.

Interesting - as that's what the bottom of my 5ply AC's bottoms look like as well (dirty AF!) I will try BKF - also heard something called 'goo off' works well... I have challenged my wife

Thanks for sharing - I was very interested in the topic as my desire was to get the "OG" AC sets but after much searching, I could only find a few random MC pieces, but nothing I found, information wise - suggested there was any major differences between the two. So I pulled the trigger on the MC2's - so far, so good.

I have done a lot of research on this topic - they are both made in the US, of what appears to be the exact same gauge of aluminum exterior/steel liner interior. The only discernible difference are the handles - the MC appear to be rough cast steel - the MC2 handles are polished. Both I am guessing conduct heat (the only drawback I have found thus far in my new set. While the pots/pans themselves conduct heat beautifully, even on my Wolf range's lowest setting - which would often simply produce a hot spot of heat on D3 AC's or my defunct previous set of inferior pots).

Good looking cheeks!! Your fresh fish selection is pretty amazing

Salted and grilled Kampachi collars, Argentinian grilled shrimp in a ginger/aurora pepper/lime/sweet soy sauce. Haiga rice and baby bok choy braised in chicken stock.

MC2 are aluminum with steel liner inside - same beast, I believe - handles thus far are the only discernible difference.

Sarcasm, rotuts - hence the tongue sticking out! Yes, paid in CDN$ as they no longer were accepting Florins!

Great idea. They are absolutely a meaty texture. I have done something similar (creating a meat substitution) pan frying with onions and finished with a BBQ sauce to create faux pulled pork on a bun.

From the pictures (and what little info I have seen on the matter) the thickness looks to be the same (though mm's are tough to determine with eye alone!) - the handles do look different, the MC appear to be rough 'cast' steel and the MC2 appear to be polished SS. Regardless, both appear to be superior to the new MC lines and at less than $100 CDN (like $30.75 US! 😛 ) per pot; a relative steal!

Interesting. I read somewhere that they are the same gauge... I have found that both the 3ply and copper core AC range (of which I have both) are very 'stainy' on the outside. I read that the exterior aluminum pots do stain/scratch on the outside, quite frankly, I do not care about the aesthetics nearly as much as functionality.

Curious if anyone is aware of the technical differences between the MC and MC2's? Could not find any data to that regard...

At less than $100 per pot/pan, I could not pass it up. As long as its not the new mass produced crap made in China, I am happy. Very thick aluminum - significant improvement over the 3 ply.

Ended up pulling the trigger on the All Clad MasterChef set - it's the old school set and in perfect condition, looking forward to putting them to work!