Laurentius

Cooking mostly for 2 and trying to not overeat, I too prefer the small 'cados. Not just them, either. Yesterday I had a choice between 5-pound bags of Cosmic Crisp apples: one had fruit the size of softballs, the other the size of tennis balls. Since I eat them whole (and with smoothies), I got the small'uns. They keep a lot longer when you keep them whole.

I'll have to look for the brand, but I have a big'un one somewhere that handles oversize. The base is thick walnut, the book leans back a fair ways, and there's a heavy plate of glass that holds everything trim. I'll look.

Need? No. Is it preferable? I think so. I think it's helpful when looking at All-Clad to understand it's not all clad...

This is not a clad pot. It's single wall SS with a disk base. Made in China.

Worry less. Beans' high fiber makes them a very healthy choice.

They're not, in my hands. This high, curved handle shape has a long history in cookware. It works quite well for most things, but especially saute. Of course, if the cook is very short, or the cooktop quite high, the hand position might not be comfortable.

Yeah, it wouldn't be my business model, either. I had Patrick do me up a couple fancy loop handles for a big copper Genoise pan. He and Karen are nice people.

Allow me to feed your weakness, then. Try these on for size. https://bluskilletironware.com/shop

143F is the low end of kippering, so this appliance is not doing cold smoking.

There seems to be some confusion. The Vollrath entry relates that Vollrath purchased the Lincoln WearEver brand from Lincoln Smallwares in 2009. Whereas WearEver is said to be in ownership of Groupe SEB (also owns All-Clad).

This is my wont as well, but these minipreps are under $50 new. Don't do without...

Very beautiful. Any plans to do a reach-in pig?

Thank you, especially for the interesting link!

My wife actually favors small wings, and will tolerate flats-only. These chisel-y little flats are not for me, especially buying them X pieces for Y dollars. If I'm ordering them 6 or a dozen at a time, they better be big and meaty. I'm also not buying 6 fresh premium chickens just to part out a basket of wings that will be sauced.

I would like to start buying frozen wings in larger quantity and better size/grade than what's available in grocery stores. I know from ordering wings in restaurants that there must be different grades. Can anyone here recommend a brand and SKU for large or premium grade flats and drums in restaurant supply places? Thanks

Staff note: This post was moved from the Recommendation for Canned or Jarred Clams discussion, to maintain topic focus. Here you go: 6 ounces bacon (approximately 8 slices), diced 6 ounces unsalted butter 2 medium yellow onions, diced 6 stalks celery, sliced ¼ tsp minced garlic White, black or cayenne pepper to taste 2 tsp marjoram 2 Tbsp chopped fresh basil 2 tsp dried Italian seasoning 1 tsp thyme 4 bay leaves 2/3 cup flour ½ pound new potatoes, peeled and diced 8 cups heavy cream 1 cup Half-n-half 2 ½ cups clam juice 3 cups chopped clams 4 ounces clam base ½ tsp dill ¼ cup fresh parsley, chopped Salt to taste 1) In a large Dutch oven or stockpot, render bacon over medium-low heat until transparent. 2) Add butter, onions, celery, garlic, pepper, marjoram, basil, Italian seasoning, thyme and bay leaves to the bacon and fat. Mix well and cook over medium-low heat until onions and celery are tender. 3) Add flour and cook mix over low heat for 4-5 minutes, stirring constantly. 4) Meanwhile, steam the potatoes and let cool. Set aside. 5) Add to the mix the cream, Half-n-half, clam juice and clam base. Raise heat, and heat to just below boiling. 6) Add to the mix the diced potatoes and chopped clams. Bring to a boil slowly, being careful to stir to avoid scorching. Boil gently for 2-3 minutes, and remove from the heat. 7) Stir in the dill and parsley and serve. Salt to taste. Oyster crackers and a float of freshly ground black pepper are optional. Makes 5-6 quarts of chowder Note 1: As written above, one large 51-ounce can of clams with their juice (Costco) contains the perfect amount of both for a double batch. Also, since both the bacon and the clam base are quite salty already, I prefer to use unsalted butter and rarely add additional salt. Note 2: For aesthetic reasons, you may want to wait to add the basil until just before serving. It tastes better as written, but the leaves may turn black/dark. BTW, the brand of chopped clams at Costco is "Sea Watch"

Oh, you can clean and polish it to a mirror finish if you want--just like copper cookware. But depending on where you live, and how often you use it, you may be spending a lot of time... For a fast, slightly brushed look, a quick scrub with Barkeeper's Friend might please you.

Great, please post about how well it works for you. You probably already know this, but these will quickly become scuffed, stained and patinated to a deep gold-brown. Nothing really to be done about that. Enjoy.

I think what you're talking about about is extending a few feet at most--from counter outlet to a point up or down the counter. And for truly small appliances, e.g., 1500W. So the amperage draw shouldn't be a big issue. Still, I would favor buying the flat "appliance" cords (usually grey) that are sold for large-r appliances, e.g., refrigerators, ACs and countertop ovens. One thing to consider is a heavy-duty power strip IF you're compliant with only powering one appliance at a time. I have such a 4-foot strip with 8 spaced outlets that I use on my shop bench. It's screwed to the wall for security. So many of these short cord issues are because the makers think their buyers are going to get something wet and cause injury or casualty.

If true, these would not be fresh eggs. Fresh would have transpired their water through their shells, leaving only dry residue inside. And fresh would have spoiled long before that. Perhaps the story is about eggs that were alkalized and sealed in clay or ash, the so-called Century Eggs. That might be possible.

Real eggs take a long time to go rotten. Yet their quality for cooking drops off much faster. Is there a huge difference between refrigerated and unrefrigerated 3-day-old eggs for poached? Probably not. Not so sure for 14-day. Neither would be "rotten" after a fortnight, and both would be fine for scrambles, omelets and fried. Still, you can see a difference with a fried egg, where the white of a fresh egg will stay tall and cohesive, while those of one that's got some age will trickle away and run in the pan. IMO, refrigeration slightly extends the benefits of freshness. Ideally, we'd all have nearby sources for fresh eggs, buy fewer more often, and keep them out. But when they're sold by 12, 18, 3 doz on up, we tend to keep them longer, not knowing when or for what they'll be used, so I'll refrigerate.

I fail to understand either the wide disparity in reported egg prices or seemingly everyone's obsession over them. In most stores, I've seen what I consider quite high prices. But those brands/sizes sit right alongside others that are priced much, much lower. This has continued to be the case even after my state required all laying hens to be pasture-raised, which edict caused the doomsayers to predict prohibitive pricing.

At least these kids are going outside to play.

FYI: https://www.menshealth.com/nutrition/g42673818/best-water-flavorings/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_mnh_md_pmx_hybd_mix_us_18445115990&gad_source=1&gclid=Cj0KCQiAvvO7BhC-ARIsAGFyToXhqjKqiFWAWP_fYeNdun-ChXJf_fB8AXsf23vA4lGFzb5aKh7-44YaAtoeEALw_wcB

Just be aware that carbonated beverages leave your mouth awash in carbonic acid. Drinking a lot of them isn't great for tooth health. Neither is the citric acid from a lot of lemon water.