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Alice is At It Again


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#31 mongo_jones

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Posted 09 May 2007 - 08:09 PM


why should i be ashamed to own non-stick cookware again?

Only tourists allow food to stick and you can't get a decent fond in a non-stick pan.

Or make a decent omelette.


ah, but it is so much easier to clean non-stick pots after making things like dal, which don't need a fond.

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#32 Ron Johnson

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Posted 09 May 2007 - 08:11 PM

I only make omelettes in a non-stick pan. Why fuck around?

#33 Daisy

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Posted 09 May 2007 - 08:13 PM

I swear, they are better (or mine are better in any case) when I don't use a non-stick pan. Its a textural thing. If the heat is high enough and you use enough butter, it's a snap.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.

#34 Wilfrid1

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Posted 09 May 2007 - 08:14 PM

Knives. Repeated experiments have taught me that I can show up anywhere and make a meal with whatever gear someone has in their kitchen.

As long as I bring my own knife with me.
Elect-a-lujah

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#35 Ron Johnson

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Posted 09 May 2007 - 08:15 PM

Knives. Repeated experiments have taught me that I can show up anywhere and make a meal with whatever gear someone has in their kitchen.

As long as I bring my own knife with me.


I agree with this. I can make do with some pretty shitty cookware and a total lack of mixers, blenders, processors, etc., but I am realy hampered when I ask for a knife and they give me some wood handled steak knife that hasn't had an edge in over a decade.

#36 Daisy

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Posted 09 May 2007 - 08:17 PM

I always bring my knives when I visit my sister. I have learned not to ask where the peppermill is since last Christmas when she told me peppermills were 'pretentious'.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.

#37 Wilfrid1

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Posted 09 May 2007 - 08:19 PM

I always bring my knives when I visit my sister.


Family issues on appropriate thread, please.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#38 g.johnson

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Posted 09 May 2007 - 08:20 PM

I swear, they are better (or mine are better in any case) when I don't use a non-stick pan. Its a textural thing. If the heat is high enough and you use enough butter, it's a snap.

Perhaps the secret is not the pan. :P
The Obnoxious Glyn Johnson

#39 Daisy

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Posted 09 May 2007 - 08:29 PM


I always bring my knives when I visit my sister.


Family issues on appropriate thread, please.

So you've met her? :P
Sardines aren't for sissies.---Frank Bruni
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.

#40 Rebecca

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Posted 09 May 2007 - 08:30 PM

No chafing dish though.

Interesting that you added this. I just talked to, in between posting here, one of the top caterers in Santa Barbara (did Julia Child's Memorial) and they requested permission to not use chafing dishes because "they alter the food." :P
"I saw them eating and I knew who they were." -Kahlil Gibran

#41 Squeat Mungry

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Posted 09 May 2007 - 09:04 PM


Knives. Repeated experiments have taught me that I can show up anywhere and make a meal with whatever gear someone has in their kitchen.

As long as I bring my own knife with me.


I agree with this. I can make do with some pretty shitty cookware and a total lack of mixers, blenders, processors, etc., but I am realy hampered when I ask for a knife and they give me some wood handled steak knife that hasn't had an edge in over a decade.

Several years ago I cut myself quite badly when I visited a friend for the weekend up the Mendocino coast and was trying to slice a tomato with the only knife he had. Thing was so dull it bounced off the tomato, but managed to be sharp enough to slice my hand wide open, thank you.

Since then, I take my knives anyplace I expect to be involved in food preparation.
It is a pretty poem, Mr. Pope, but you must not call it Homer. -- Richard Bentley

#42 Liza

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Posted 09 May 2007 - 11:33 PM

Ah, yes, the fish poaching pan/pot/thang. I must figure out something else to do with it. Would make a handy jello mold.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#43 Carolyn Tillie

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Posted 09 May 2007 - 11:59 PM

Ah, yes, the fish poaching pan/pot/thang. I must figure out something else to do with it. Would make a handy jello mold.


I have used it more often for hefty, stuffed pork loins than I have for fish.

#44 flyfish

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Posted 10 May 2007 - 01:39 AM

No chafing dish though.

Interesting that you added this. I just talked to, in between posting here, one of the top caterers in Santa Barbara (did Julia Child's Memorial) and they requested permission to not use chafing dishes because "they alter the food." :P

I only added that because Wilfrid did, above.

We do have a damned fish poacher though, bloody space-taking thing of beauty that it is, used once in our 16-year marriage (thus far).
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#45 GrantK

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Posted 10 May 2007 - 01:50 AM

On a positive note, I can't believe I survived without tongs for so many years. I was flipping the most delicate little discs of blood sausage with me tongs last night. Much better than chasing them around the pan with a fish slice. :P


I use chopsticks for stuff like that.
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