Margaret Pilgrim

I think with food it has to do with shipping efficiency.

Do you not like using a squeeze-handle ice cream scoop to shape meatballs, matzo balls, bread dumplings and the like? Super easy, hands clean, uniform size and shape.

Not about food but food packaging. Will they JUST STOP plastic packaging that requires an axe or chainsaw to open? I’m not talking dangerous medications, no, I’m talking about the cottage cheese and cherry tomatoes that are mocking me from the counter. I can’t find an “entry point” from which to leverage the lids. Kitchen shears no help; butcher knife probably a safety concern. VERY frustrating. Selecting foodstuffs by packaging rather than product quality is an anathema. I’ve become expert at popping jar lids with a church key but sealed rigid plastic containers may become a real weight loss mechanism.

Oh, yes! It’s my “go to” for a Knock their socks off” dinner party.

Wildly enthusiastic about this French laundry inspired short rib recipe. Requires a little preplanning but the result is stunning. ETA the sound track is deafening in this video. Turn down sound on your apparatus.

T'ain't no such thing.

Good point. The answer is yes and no. In the past I frequently cooked for 3 generations and this size was excellent. But, honest confession, I am an all-clad junky and own multiple sizes of several shapes. Today, without a spouse and cooking less often for son and sprogs, I seldom get to use this size pan. I also totally agree with @weinoo on the utility and user-friendliness of Staub's comparable pieces.

An outlier vote for the all clad pan. It is often my go-to. I use it for sautéing, braising, making sauces to which I’ll add pasta. I love that it facilitates a superb fond that is easily incorporated into a sauce while being friendly with an acid (wine). Easy clean up with no precautionary routine.

As I have written often, any rejected/on hold protein gets tossed into the food processor, chopped coarsely and turned into ragu Bolognese. Frozen in portions and always a welcome "nothing to eat" supper.

Agree 100% on the quality of TJ rack of lamb. I will only buy New Zealand lamb. They harvest younger than we do, resulting in lovely mild flavor, tender meat. IMHO, American lamb frequently approaches gamey. The grandkids frequently request "lamb lollipops" and they hoover these.

Milkman!! Fabulous! I remember in winter finding the milk had frozen, shot it lid and created a three inch column of frozen cream out the top! Today the closest I have is Instacart!

Jacques offers a shortcut.

No. I use Amora, Maille and Edmond Fallot. IMHO, Amora has among the best flavor. All of these brands hold up well over time, assuming refrigeration and non-contamination. Fallot's Walnut mustard is a lovely accent.

I go through Lowensenf like crazy, mostly on Bavarian style sausage.

My pint jar of Amora dijon-style has lived in the fridge for maybe 5 years. Still clears the sinuses.