jmholsin's Profile
does anyone still buy instant coffee?? canned vegetables?? condensed soup??
yakitty-
I think the diuretic effect of coffee is very person-dependent. I personally can feel the diuretic effect of coffee, or alcohol for example, within minutes of consuming a beverage. A times I've had to make a quick exit to look for a restroom! I'm a redhead however, and there is some research showing redheads metabolize certain compounds much quicker than others, so maybe you're on the opposite end of the spectrum.
Best Homemade Food Gift
I would love to see some (if not all!) of your recipes! Care to share? I'm particularly interested in your mustard recipes!
In search of new cookware
You have a lot of cookware in various lines that I'm exploring, specifically the Paderno G/G, Sitram, and Demeyere. Do you find any of these brands better suited for certain purposes?
Would you mind expounding on what pieces you have of which lines? I' finding your posts very enlightening!
Does Anyone Have a Cookware Pet Peeve?
I'm hoping that maybe you'll magically see this thread a year later, but what were their recommended "procedures" and did they work in any estimation?
Thanks!
turnip v. rutabaga - what do you call it?
1. Indiana hoosier here.
2. I don't know how commonly they are eaten, but they are widely available in both grocery stores and farmer's markets. For my own tastes -1 for turnips, +1 for rutabagas!
3. As the trend goes turnip=turnip, rutabaga=rutabaga. It was a long time before I was even aware that they were related veg.
Oval v. round Dutch/French/oven
I'm contemplating the same purchase and have been swayed to the Staub side of the debate. I've also found their products to be no more expensive than LC, maybe you need to shop around? While I don't plan to use water or ice for the "doufeu effect" 9too much trouble!), I do prefer the presence of the basting spikes. All of my older cast iron camp stoves have these and they seem to work great, and at one point I'm pretty sure Alton Brown recommended that cast iron have them, which is enough of a recommendation to make me do nearly anything!
what's my perfect Griswold skillet?
I may try out the power sander solution, but now BeckyLeach has gotten me all hot and bothered with those Griswold photos, so I'll be getting one either way!
Good to know that someone else out there is as OCD about their cookware as me, I wonder what some of your favorite pots/ pans are?
what's my perfect Griswold skillet?
Politeness- that is a fabulous pan! I love the history in japanese metal working of all kinds. For now though, the skillet is the much more prudent purchase.
That said, the minute that the cheap sushi/ tempura place around the corner from me shuts down, or I move away, or I decide that I must have tempura available at every hour (a distinct possibility)- that gorgeous pan is going straight on the want list!
what's my perfect Griswold skillet?
You are so right, I must have that first skillet! Classy & bold are the perfect descriptors... I think the obsession has begun.
Best pans at CookwareNMore prices?
oh sure, I can list some specific prices for quick reference. Just for clarity, www.cookwarenmore.com is the online retailer for All Clad seconds, and often has 20% off sales on top of their already discounted prices. Below prices are for MC2 w/ the 20% discount:
2 qt. saucepan w/ lid- $57
3 1/2 qt. saucepan w/ lid- $79
3 qt. saucer w/ lid- $73
3 qt. saute pan w/ lid- $98
Does that help?
what's my perfect Griswold skillet?
I suppose in the end it doesn't matter, but the surface of mine is quite bumpy and rough in some areas, the texture across the whole pan is very uneven. Some might say that there's not enough seasoning on the pan, but you'd pretty much have to coat this thing in thick resin for the surface to be smooth!
In any case, I've decided that a time worn and tested model is the way to go for me. After all- if I only have room for one, I certainly want it to be one that I adore and use without fear of the aftermath! Thanks for the size recommendation, I may indeed fall for more Griswold iron later, but for now my cabinets need the most versatile piece they can hold.
Best pans at CookwareNMore prices?
So I want to start this thread by acknowledging that while very nice, All Clad is not the end-all-be-all of cookware, however...
if your budget is dependent on the 20% off retail, CookwareNMore price point, what else is available that would perform better than All Clad MC2?
You can suggest entire lines if you want, but I am also interested in comparing specific pieces. I strongly believe that function dictates construction, so I'm open to suggestions for saucepans, sautes, sauciers, etc.
what's my perfect Griswold skillet?
Being an engineer and a foodie, I sort of have this perverse need to have the perfectly engineered pan for whatever job is at hand. It's a compulsion, but of course I absolutely love all of the carefully chosen pieces that I buy. I've gathered that Griswold is definitely "it" when it comes to cast iron. I just want to know from the hardcore fans if there is much difference between early pieces and those produced later. Would you recommend a particular series, w/ heat ring or w/o, and what size? (Ideally, answers to this post do not lead me to a collection, but just one wonderfully versatile pan!)
My current skillet (Lodge) seems to be a very rough, heavy casting, and no matter the seasoning or the fat used sticking and cleanup are huge problems (yes, I know how to cook properly in cast iron, it really is the pan!) This skillet will be used on gas and electric ranges, as well as in the oven, and mostly for searing meats, cornbread, dutch babies (!), bacon and eggs.
