SLB

I hear you. I had a reasonable year on my day-job, but the cost on that baby is, well, staggering. @boilsover, Thanks. It sounds like whatever difference, if any, between the pan Mauviel is designating a "splayed saute pan" and the Windsor/slant-sided sauteuse evasee is insignificant. I appreciate the responses.

I totally see the equating of the sauteuse evasee with the Windsor; my question, though, is whether the splayed saute pan is the same as a sautesuse evassee/Windsor. The section of Sam's article which gave rise to my query and [perhaps misguided] distinction was this: "Sauté Pan (Sauteuse; also Curved Sauté Pan and Slant-Sided Sauté Pan): This pan has a large cooking surface and short straight sides that are approximately one quarter the diameter of the pan. The large cooking surface provides ample contact with the heat and the straight sides help contain ingredients as they are flipped around inside the pan to brown them evenly on all sides. A long, high handle helps the cook agitate the pan for even more movement. This is what it is to sauté. The French verb “sauter” means “to jump” -- so foods that are “sauté” are “jumped around in the pan.” A lid allows the addition of liquids to sautéed items for a quick braising. The Curved Sauté Pan and Slant-Sided Sauté Pan are similar, with the refinements implied by their names." Later in the lecture he describes a different pan as the "sauteuse evasee", noting both the slant-sided version and the curved-sided version. I was thinking that the saute pan and the sauteuse evasee had different side-heights, and had noted that Mauviel describes both the pan in rotuts's original post and my link as a splayed sautee pan, and not as a sauteuse evasee. So then I got confused by your seeming to equate them.

boilsover, I just want to double check that the splayed sauté pan is the same as the sauteuse évasée? In other words, this pan here is actually a traditional Windsor: http://www.abt.com/product/115701/Mauviel-M250c-3.7-Qt.-Copper-And-Stainless-Steel-Splayed-Saute-Pan-654324.html?utm_source=google&utm_medium=sc&utm_campaign=654324&camptype=cpcUSGooglePLA&pt_source=google&pt_medium=sc&pt_campaign=[PLA] [US] Manufacturer&pt_adgroup=[PMX] [PLA] [US] Manufacturer&pt_keyword= I'm asking because per the slkinsey article from wayback, they are different pans with different traditional functions. Specifically, the splayed sauté pan would have higher sides than the sauteuse. I'm not trying to be challenging, I'm just trying to clarify my understanding.

Thankful for (among other things) this thread. I am about to invest in a new pan -- I had a decent year on my day-job, and am feeling a little reckless -- and was just about to post a query about windsor versus the "saucier" .

Could this work? http://www.leevalley.com/us/garden/page.aspx?p=46941&cat=2,40733,44734,46941

Intriguing. Cause Ruhlman sure hasn't posted anything about a Black Friday sale.

I can't tell the difference between tap water and bottled water, as a rule. I can tell when I'm drinking water with minerals in it (sometimes), but that's true whether it comes out of the tap or the bottle. I can tell when I'm drinking Evian, which I don't like. I definitely cannot detect a thing from a Nalgene bottle. I can sometimes taste something unpleasant in water from metal water bottles, but it may be psychosomatic, as I am prejudiced against them because I think they are more difficult to keep clean than the average person is really keeping up with. I'm definitely not a supertaster, though. I used to be jealous, but then a friend who was one explained to me how hard it was to be around people after lunch. Her specific quote was: "I can tell if someone across the room had garlic with their lunch. It doesn't smell like they ate garlic, it smells like they were rolling around in it." A whole lot of food, she really couldn't eat. It sounded like it would make a lot of fun stuff . . . less fun.

One thing you can do for sure, though, is write. Me -- I cannot make an omelet that you would serve to another person. Really. I have read the experts and watched videos and followed instructions. But I always end up with something that is Grade E-Edible.

On reflection, I probably would put frozen already cooked mushrooms in salad. Particularly if we're talking chopped salad. I like mushrooms. Basically I'm thinking, how is it gonna be bad.

For me, duxelles made with any ole' [edible] mushrooms and kept in the freezer perform fine in omelettes or pasta. The only thing I wouldn't do with frozen already cooked mushrooms is salad. That's just me, tho.

Great thread! I do the wet-crowded thing, but will try the toasting. I admit flabby and greasy doesn't bother me too much, but no reason not to up my game. I do worry sometimes that literally everything I cook has mushrooms as the dominant flavor note. Which I don't mind myself, but sometimes there are other people involved . . . . Anyway, I wanted to share a podcast episode I heard recently (from a great podcast on the natural world out of New Hampshire called Outside/In) on the Delicious Death Cap: http://outsideinradio.org/shows/ep48?rq=mushrooms And finally, amid the talk of the mushroom logs out back, beware of what an entrepreneurial 7-year old cub scout might do with a mushroom kit in your basement:

This is very helpful, your stated preference. I'll definitely wait for the sale. Black Friday is around the corner, I usually go hiking that day but I put the link in my e-calendar.

I know this is off-topic, but the shipping on these is . . . weird. The large (not largest) offset basting spoon is what I need, but damn.

I only eat pumpkin under financial duress. I remember them being 25 cents apiece 25 years ago when I was a graduate student. Admittedly, this was before "organic" anything, at least on the east coast; it was an regular ole' Farmstand. Anyway, my point is, that is the only thing I truly enjoy about pumpkin: it's cheap. However. I am still cheap, although no longer so broke, so this factor actually goes a long way!

Oh my goodness, I need that schupfnudeln so bad. Obviously a trip to Austria is in order . . . .

Rancho Gordos are outstanding! There are other good beans too, tho: Baer's Beans (It's easiest to get these if you live in Maine); Elegant Beans (fully set up for online ordering); and Purcell Mountain Farms (same). I also find the regular ole' mass-produced beans to be plenty fresh if you get them from grocers in neighborhoods where people eat a lot of beans. Mass-produced beans aren't going to taste as good as heirloom beans, but I just season them differently. The CI recommendation for canned . . . well, other than chickpeas, I can't really get behind that. I mean, I guess they're alright in a pinch (well, not the Green Giant ones. Those are terrible!). Admittedly, it's been several years since I used canned beans; but backalong they were definitely not notably superior to a dried mass-produced bean. Meanwhile, lindag -- there's a gigantic, wonderful bean thread of many years' wisdom: https://forums.egullet.org/topic/36312-cooking-dried-beans/?page=12

I will never again ignite some rum, or any other flammable liquid, in a small metal container that is not actually a pan and, most importantly, does not have a handle. Also, I will never again light anything on fire without closing the kitchen window, nice breeze be damned. I may never again light anything on fire at all, actually. I may stick to reducing to get the alcohol out. Let's just say, I made sure to say grace before that meal, when it finally happened . . . .

I use a paper clip.

I just ordered it from the library, it sounds like what I need this summer.

"Where's the beef from?" This might be limited to foodies under 40 . . . .

It sounds like it was a great trip!

Possibly this is another problem, but the gaskets on my daily-use pot get to where they're kind of melted in or something, at which point they don't pull out so easily. It's hard to imagine cleaning the gasket and filter every single day. Especially since I don't really clean it at all. And I agree with ranchogordo on the kettle-hot water. I just can't do all that before I have coffee.

Fascinating. DiggingDogFarm, do you take the filter and gasket out and clean them too??? My everyday moka is the tiny one and it tastes great. It is rinsed daily, but under no theory could it be considered clean. My larger aluminum moka pot is used infrequently -- less than 100 times in the 20+ years I've owned it -- and the coffee it produces has only ever been half-drinkable. It's kept much cleaner since I'm not going to put away the pot with coffee residue in every crevice. I totally thought the taste problem was that it was too clean! Hence my query about the stainless option -- I'm considering getting one because I thought it could manage to taste good clean, since I thought the point with the seasoning on the aluminum pot had something to do with the metal.

Thanks for the info. The specific advantage I'm interested in is whether it can make good coffee without having to be used every day. With the Bialetti aluminum ones, I've found that the taste is not great if it's used infrequently.

Resurrecting this thread for a quick q: I've only owned an aluminum Bialetti moka pot, and am considering investing in a larger stainless steel moka pot. Do the stainless ones need to be used frequently in order to produce a good flavor? I get why this is true for the aluminum pots, but I think of stainless steel as totally inert and thus not subject to improvement over time. Any thoughts on this?