I'm not sure there is any species called
"Pacific cod." The term "cod" is used
erroneously for a variety of Pacific
fish. including socalled black cod
and ling cod, and a number of rockfish.

I've had good results from
http://www.webstaurantstore.com/

Cook's Illustrated tested 4-quart pans for things you
normally use saucepan for. I can't imagine them
bothering to test pans for boiling water. You have
to subscribe to CI to read their tests, while the Consumer
Reports article was sometime ago and appears to
be nol onger available. In any case. CR too is a
subscription site.

Actually, your best buy is not to buy
All-Clad. Cook's Illustrated rated Cuisinart
Multiclad as about the same as All-Clad, and
Consumer Reports rated it higher. And the price is amazing.
A 4-quart AC saucepan is $195, a 4-quart.
Cuisinart Multiclad. is $70.
I have 3 Cuisinarts and think they're great.

When I was about 6, I remember some peers enjoying the contents
of flashlight batteries. Really.

I've tried two to hree dozen arabica coffees in the
past few years, and rate 8 O'Clock Colombian as
by far the best. After I formed this opinion, incidentally,
the tasters at Consumer Reports (coffee experts,
blind tasting) also gave it very high marks.

A lot of watering may help, but this is what usually
This usually happens with gimmick plants and growing
methods. I know from personal experience.
Next year, stick with a local nursery or a
catalog such as Burpee or Park, and grow right-side-up. If
you're limited to containers, consider cherry tomatoes. Good luck.

Enjoy, but I'm not spending 20 bucks for a buck's
worth of packaging.

since the flavors of the original bean are obliterated
by dark roasting, any ole bean does fine for
espresso.

I recently recently got a Cuisinart tri-ply sauce
pan and am very pleased with it. Consumer Reports
a few years back rated Cuisinart higher than All-Clad,
incidentally. I suspect All-Clad's ridiculous i
pricing s due primarily to clever promotion
and snob appeal.

The non-stick qualities of cast iron are exaggerated.
For eggs and crepes you're better off with an
economical aluminum non-stick pan.

I've tried many bottled sauces and found most
horrid. The lone exception is Trader Joe's
yellow curry sauce (which has no
relation to supermarket curry powder). But
even then I just add it to my own sauce
with chicken broth. sugar, lemon juice,
garlic, red curry pasteand good soy sauce
(i.e., not Kikkoman).

trader Joe's

Yes, the goal with mass-production beef now
is tenderness, not flavor.
For real beef, try AlderSpring Ranch in Idaho.
Word has gotten around, alas, so it's in short
supply. Also check out Tallgrass, owned,
incidentally, by Bill Kurtis. As you probably
know, maha Steaks (the company) should
be avoided like the plague.

You'll get a confusing range of ideas. I'd certainly
go along with those who advise against buying
a set. FYI Consumer Reports tested pans a few
years back and rated Cuisinart as best. Personally,
I love my Cuisinart Multi-Clad.
Sizes depend on how many people you cookfor,
but you'll probably want up to 6 saucepans with varied
capacity, and perhaps 4 frying pans. Note that
cast iron dutch ovens are very heavy when full.

I get most of my pans from restaurant supply
places. The insulated handles on
Wearever pans are oven safe to 650 degrees, and the
pans are fine.
The "steel" pans are probably carbon
steel, traditional in restaurant kitchens
for generations.

I'd say it's a 5-6 inch chef's knife (and
yes, you can get a chef's knife of that
length).

My stainless has scratches, too, and I
never even thought it will I read your missive.
It's one of life's inevitable sadnesses that
Most things once used never, ever again
look new. whether it's automobiies,shoes
or space shuttles. It's normal and nothing to be
concerned about.

I cook bacon 2 pounds at a ti,e (in
the oven) and freeze it. Tastes great.

There are many, none "best." Le Creuset pans,
mentioned by another poster, are fine, but they are
very heavy. Lighter, Stainless steel pans
with thick aluminum disc bottoms are sold by
many manufacturers (Tools of the trade
and Cuisinart are two) and have worked
well for me.

If you don't have a thermometer. you can
get one cheap.

Buy scallops elsewhere. They've been chemically
treated to retain water. Though for some
reason this legal. it is outright fraud. Purveyers of
such stuff are crooks.

I'm in the Bay Area, so it has to
be crab louis.

Beef so local that it needs medical treatment.

try Home Bistro. I like the crab cakes
and jamabalaya (on sale right now).

You appear to be considering two different types
of pans. A fairly tall pan such as the "French skillet"
is not designed for use with a typical spatula, so that
may make your choice for you right there.
Unless williams Sonoma has an amazing sale, it's
not the place to buy cookware. Just go through
the web -- you'll find much better prices.

And you're right about non-stick. A coated pan
from Wear-Ever or Vollrath will do just as well
(probably better) at far less cost.

Yeah, apparently they've found that their rather
strange (to me ) competitions get a decent audience.
I gave up when they had a goat-milking contest with three
pretty, giggly girls who had never before milked
anything.

Yes, and most never do it again.

Check out the Gumbo Pages on the web. My first choice
would be jambalaya. Another tasty option is an Asian
stir-fry with chunks of sausage bell pepper and'onion.

It's easiest just to keep a non-stick for eggs and crepes
and such You can get a nice Wear-Ever at
an economical price (that's what I use).

If you're satisfied with your current results. no reason
to change. All-Clad seems glamorous because of its high price, not because
of its cooking properties.