Posts Tagged ‘chunk’

SAMER

After sending back my "Cooks Essentials" 3 times over the course of 12 years due to flaking off of the cooking surface we have decided to chuck the nasty non-stick.

I have a few Wolfgang Puck stainless pans and they’re fine but the handles get VERY hot. I don’t like them well enough to buy more. I am looking at cast iron enameled cookware–like Le Crueset only not that particular brand. Were money no object..I’d be a William Sonoma today!

I have one tiny Le Crueset pan that I got at a garage sale years back and it is FAB! I’m looking to pick up a stock pot, 1 and 2 quart saucepan, a few skillets and maybe a Dutch oven.

QVC does have a new line of enameled cast iron, but there are others as well.

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K19999.desc.Technique-Enameled-Cast-Iron-5-piece-Cookware-Set

I realize now that I have been doing my family a dis-service with the non-stick and it’s not the safest way to go. Before I waste any more money, I was looking for your opinions.

Cast iron enameled? Plain ol’ fashioned stainless? Other? I don’t mind putting a chunk of money in, but not the 0 some sets go for. I do cook quite a bit and need this stuff to be highly functional. I love the idea that cast iron goes from stove top to oven–to table.

Thanks for any advice you can offer!

This is about any large chunk of meat really: salmon, beef, burger. I realize one can easily add sauce on top of the meat, but what I really want to know is what to put in the meat and how to cook it so that you get the flavor from the inside, especially before you cook it. This is so that you wouldn’t have to just add the sauce on the top. When this happens, I often don’t find that the sauce and the meat blend very well. The result is still a tasteless slab meat.

Or does it taste like chicken?

The neighbor kid and his family are returning today. I have invited them to dinner because no one likes to cook again when they get back from a nice holiday. I had to take care of the kid’s Furby for him, but it mysteriously passed away…don’t know how that happened…ahem.

But why let a good chunk of meat go to waste? I could either barbeque Furby or microwave Jell-O snack packs for dinner. I would like to do something a little more elaborate for my neighbors which is why I am hoping that a good recipe to cover up the Furby flavor exists.