Posts by pohaku

I'd second Essentials by Marcella Hazan.  Use that book all the time.  Also this one if you like reading cookbooks like...

This CCK cleaver is an all-purpose vegetable, boneless meat cleaver.  Carbon steel, very sharp and kind of crudely manufactured.  But hey, for the price, it is a great...

They reformulated Crisco to deal with the transfat issue.  It does not perform the way the "old" Crisco did. 

Quote: Originally Posted by IndyGal  Sounds great.  Might be worth a trip to the nearest Mexican grocer.   Around here, even pancetta made in Germany (cheaper than Italian) is too expensive, IMO.  ...

Nice.  I usually slather mine with a mixture of olive oil, salt, pepper, grated parmesan or romano, minced garlic and chopped fresh rosemary.  Splash a quarter cup of white wine over it before you throw it in the oven. ...

Navarin.  With rutabagas instead of turnips.  I like it with rice.  Of course, being from Hawaii, I like everything better with rice.  Personal preference, YMMV.

Quote: Originally Posted by will47  I don't have an answer for you, but let me know if you find out. I prefer the bare handles, and Vollrath does offer some pans (though not saucepans) with the bare handles as an...

Perfect!  That's what I wanted to know without having to buy a pan and doing surgery on it to see what was actually under the Gator Grip. Thank you!

Ahhh.  A man with two refrigerators.  I salute you!

Try using Guanciale if you can get it.  Hog jowl cured like pancetta - not smoked.  Used for pasta all'Amatriciana.  Really great stuff.