If I remember, certainly. But Thomas Keller seems to like them, and his opinion might out-rank yours...tifosi77 wrote:Can you ask her why the handles suck?Shyster wrote:My sister-in-law is a manager at All-Clad, so on her behalf I will say that Analon is crap and you should buy All-Clad.
Didn't mean that to be quite so rude..... I love the build quality of the cookware, but I can't imagine it being possible for me to like the handles less. The profile/contour just...... it doesn't work for me.
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
Give your guests the option of buying :pop:Letang Is The Truth wrote:I would agree 100% but the same all clad set is 3.5x the price. I love All clad
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Re: Where my fellow cooks at???
We probably will :thumb:
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
I got some really nice looking lamb shanks. Going to braise them this afternoon with all sorts of veggies and what not and make a lamb ragu out of it. I'm excited as I love lamb, but besides ground lamb for meatballs or gyro meat, this is my first attempt at cooking it.
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Re: Where my fellow cooks at???
I tend to use an 80/20 lean/fat mix for burgers.
Outside of bothering the butcher or doing it yourself, is a 70/30 mix readily available?
Outside of bothering the butcher or doing it yourself, is a 70/30 mix readily available?
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Re: Where my fellow cooks at???
Costco had it last summer.columbia wrote:I tend to use an 80/20 lean/fat mix for burgers.
Outside of bothering the butcher or doing it yourself, is a 70/30 mix readily available?
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Re: Where my fellow cooks at???
Ive always been a big fan of boxed already made burgers.
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Re: Where my fellow cooks at???
Onion Bubba burgers are good.FreeCandy44 wrote:Ive always been a big fan of boxed already made burgers.
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Re: Where my fellow cooks at???
Ballpark Franks make a good (non hotdog) burger.
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Re: Where my fellow cooks at???
Ew premade burgers? Hello pink slime.
Your butcher has a machine to make burger patties if it's that hard.
Your butcher has a machine to make burger patties if it's that hard.
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Re: Where my fellow cooks at???
here's the lamb dish. not entire sure it's a "ragu" but it's delicious...
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Re: Where my fellow cooks at???
Looks good, c2i!
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Re: Where my fellow cooks at???
Every time I think about getting a leg of lamb, I look at the price tag and put it down.
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Re: Where my fellow cooks at???
Pork Tenderloin, Zucchini-Apple Saute
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Re: Where my fellow cooks at???
I got it at a market in Cleveland... pretty decently priced.columbia wrote:Every time I think about getting a leg of lamb, I look at the price tag and put it down.
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Re: Where my fellow cooks at???
Do you cook just to take pictures or is that the portion you would eat as well?tifosi77 wrote:Pork Tenderloin, Zucchini-Apple Saute
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Re: Where my fellow cooks at???
Is that the sort of thing that would be relatively easy to cook in an oven, like a strip roast?
I've never had lamb before and I've wanted to try it.
I also recently tasted rare tuna steak. I was amazed - it tasted pretty good, kind of like chicken. Anytime someone opens a can of tuna it smells like rotting trash. But I liked this. What gives?
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Re: Where my fellow cooks at???
you need to douse lamb in salt or other seasoning for it to taste decent. in a world where beef is a thing, lamb shouldn't be a thing.pittsoccer33 wrote: I've never had lamb before and I've wanted to try it.
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Re: Where my fellow cooks at???
I usually do a 'hero plate' for pictures. It's difficult to make a good looking plate out of normal-sized portions.Crankshaft wrote:Do you cook just to take pictures or is that the portion you would eat as well?
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Re: Where my fellow cooks at???
Lamb is not something that does well when cooked past medium-rare (which for lamb is ~140°F). I actually prefer it (like nearly all meats) much more on the rare side, but as long as you don't go over 140 you should be good.pittsoccer33 wrote:
Is that the sort of thing that would be relatively easy to cook in an oven, like a strip roast?
I have never heard anyone describe tuna as tasting like chicken.pittsoccer33 wrote:I also recently tasted rare tuna steak. I was amazed - it tasted pretty good, kind of like chicken.
I've found that all you need to do to lamb to make it taste delicious is kill the sheep.shmenguin wrote:you need to douse lamb in salt or other seasoning for it to taste decent. in a world where beef is a thing, lamb shouldn't be a thing.
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Re: Where my fellow cooks at???
Lamb is delicious. This one was braised, so obviously well past the 140 F.
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Re: Where my fellow cooks at???
The best lamb I ever had was made by my brother in law's family. It's called Mansaf, the national dish of Jordan. Misc chunks of lamb are braised in a sauce made from a rock hard dried yogurt, and served over rice with pine nuts herbs and slivered almonds. It tasted like tangy lamb pot roast.
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Re: Where my fellow cooks at???
Should have been more clear with what I was saying... was talking about rib racks.count2infinity wrote:Lamb is delicious. This one was braised, so obviously well past the 140 F.
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Re: Where my fellow cooks at???
Understood. Totally different cuts, so you always have to keep in mind what you're cooking and how you're cooking it.tifosi77 wrote:Should have been more clear with what I was saying... was talking about rib racks.count2infinity wrote:Lamb is delicious. This one was braised, so obviously well past the 140 F.