Where my fellow cooks at???

[ville5]

So 2 soy sauces?

[Letang Is The Truth]

Stainless steel pots and pans: yes or no?

[Chefpatrick871]

Stainless steel pots and pans: yes or no?

I prefer these over Teflon (as I typed that word JD said it on scrubs). Pans help some, however most expensive pan cooked items you order out are cooked in an 8 dollar aluminum pan. I'm a big fan of buying slightly scratched All-Clad pans from Marshalls or TV Maxx. I'm slowly piecing together a nice set for about half the price of a set.

[tifosi77]

I like the way All-Clad pans cook, but I hate their handles. Hate them. They just don't work for me. YMMV, but I can't even.

Stainless is the way to go for home cooks, as far as I'm concerned. They work on all cooking surfaces, they're durable, and if you take care of them they'll outlast you. It's worth the investment to get a good set, but by no means do you need to pay full freight. With two exceptions (enameled Dutch ovens), every single piece of cookware I own was purchased at a restaurant supply or closeout store. To that end, the local Home Goods (closeout store) has started carrying Mauviel pots and pans. I have no idea where they are getting them, but Mauviel is my price-no-object brand. They are still expensive at the closeout prices, in relative terms, but they are only about 1/3 of their retail price. I'm actually considering replacing all the Cuisinart stuff I have if I can get enough Mauviel pieces.

CP is totally correct; watch a cooking show that goes into a restaurant kitchen, and overwhelmingly you'll see cheap aluminum cookware. Complete with dents and scratches and warping.

[count2infinity]

My mother-in-law is buying my wife and I a new set of pots and pans for our birthdays and anniversary... definitely thinking something like this set:

http://www1.macys.com/shop/product/cuis ... 7CqyI5zy5d" onclick="window.open(this.href);return false;

[tifosi77]

Probably 75% of my cookware is from the early versions of that line. Good, consistent heat. You could probably piece together a set for less than that if you went to a closeout store, but that price at Macy's is not bad at all. Money well spent, imo.

[columbia]

I have the non copper bottom version of All Clad and can't foresee replacing them.

[viva la ben]

About a year ago we came across a set of cuisinart tri-clad pots and pans. They are nearly identical to all clad in that they have uniform thickness of aluminum laminated between stainless steel. They were a really nice set on clearance at costco for $100.

On another note, I bought a hunk of smoked gouda at market district. It was supposed to be for a batch of mac and cheese, but i just ate about half of it....so good.

[Eismann]

About a year ago we came across a set of cuisinart tri-clad pots and pans. They are nearly identical to all clad in that they have uniform thickness of aluminum laminated between stainless steel. They were a really nice set on clearance at costco for $100.

On another note, I bought a hunk of smoked gouda at market district. It was supposed to be for a batch of mac and cheese, but i just ate about half of it....so good.

Summerofgeorge.wav

[PensFanInDC]

So I hate Swiss Chard.

[Eismann]

LOL UR FACE IS SWISSCHAAAAAAAD!!

[columbia]

I (passively) did some Italian grandmother cooking today, after I threw half of a thawed roast in a pot with tomatoes, onions, garlic, etc.

Returned home this evening to a pretty fragrant house and some well cooked beef + a nice sauce for pasta.
I can definitely see how the sauce would be even better with a variety of different proteins.

[tifosi77]

Science Proves Gluten Sensitivity Isn’t Real, People Are Just Whiners
This is an update on the 2011 study that first found non-Celiac gluten sensitivity was a thing. Same researcher decided to revisit the topic and refined his methodology and determined that it probably isn't a thing after all. Turns out, nearly everyone claiming non-Celiac gluten sensitivity was not diagnosed by a medical doctor. Nearly half are self-diagnosed, and another 40% have been diagnosed by alternative health practitioners or dietitians. Hmm.

Oh, and the comments after the article....... so full of win.

There is clearly something going on with people who gave GI problems. But it probably isn't gluten.

[count2infinity]

I find the gluten free diet (non-celiac that is) to be much like religion. I don't believe in it, and it's cool if you do, but don't try to sell me on your beliefs.

[blackjack68]

So I hate Swiss Chard.

Not surprising.

Too bitter for you?

[shmenguin]

http://www.buzzworthy.com/science-proves-gluten-sensitivity-isnt-real-people-are-just-whiners/
This is an update on the 2011 study that first found non-Celiac gluten sensitivity was a thing. Same researcher decided to revisit the topic and refined his methodology and determined that it probably isn't a thing after all. Turns out, nearly everyone claiming non-Celiac gluten sensitivity was not diagnosed by a medical doctor. Nearly half are self-diagnosed, and another 40% have been diagnosed by alternative health practitioners or dietitians. Hmm.

Oh, and the comments after the article....... so full of win.

There is clearly something going on with people who gave GI problems. But it probably isn't gluten.

Hate to break it to you, but it's a real thing. There is emperical proof in my household.

[tifosi77]

You empirical proof is actually anecdotal. The empirical evidence points to it being something else. I don't doubt Mrs Shemnguin has difficulties.... but if she's not Celiac those problems most likely aren't coming from gluten.

[count2infinity]

If memory serves, Mrs. Shmenguin has a variety of GI issues.

[PensFanInDC]

So I hate Swiss Chard.

Not surprising.

Too bitter for you?

Yup. Just isn't my thing. Sauteed with olive oil, salt, pepper, and garlic.

[columbia]

I had some baby back ribs: rub of my own invention and in the oven for 2.5 hours at 225.
Then finish them off with some bbq sauce.

Don't get me wrong, because they were very good....but it seems that tif and his wizard friends are on to something with that sous vide thing, because I imagine that they would have been better, had they been cooked in an immersion circulator.

And probably even better in a smoker, but I don't have one of those.

[PensFanInDC]

Any gluten in that?

[blackjack68]

Did you finish them on a grill?

[columbia]

Did you finish them on a grill?

Indeed.

[blackjack68]

My favorite! Just a touch of char to glaze the sauce.

[shmenguin]

If memory serves, Mrs. Shmenguin has a variety of GI issues.

Auto immune disorder made worse by certain foods. Including you know what. Our diet has been carefully inventoried over the years. Eventually it came down to:

Diet including gluten: eczema patches on legs
Diet without gluten: eczema patches gone

Reintroduce gluten, then take it away...same result.

There are other symptoms more akin to traditional IBS as well, but those are harder to measure in simple terms.

This study is telling people that they aren't experiencing something simply because science can't explain it yet. Which is condescending enough that I understand why the comments must be so dramatic in that article.

It's like the MSG thing again. I don't expect to have credibility amongst strangers here. For all you guys know, we're dumb dumbs who can't read ingredient labels. But if you knew us in the real world, there would be no question about this.

With that said, gluten isn't evil and is fine for most people. It isn't inherently an issue. It just doesn't mesh with some people's immune systems.