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Old 08-06-2010, 06:01 PM   #11
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You need a good hand-crank can-opener. I'd recommend a colander or something to strain water off of pasta - but then I ate a lot of pasta in college. :) I also used a basic electric hand mixer quite a bit.

Real butter tastes better too. I have a butter bell which keeps the butter soft and spreadable.
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Old 08-06-2010, 06:14 PM   #12
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In the restaurant I work at, we have a big plank (like, 4 feet long) that the chef uses to stir the sauce. He leaves it in the sauce all night and swears by it. Dunno. :)

Also, what are thoughts about getting a bunch of Griswold skillets on ebay? A clean and reseasoning seems like it would be easy enough to get a really nice skillet.
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Old 08-06-2010, 06:19 PM   #13
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Quote:
Originally Posted by GoGreyhounds View Post
In the restaurant I work at, we have a big plank (like, 4 feet long) that the chef uses to stir the sauce. He leaves it in the sauce all night and swears by it. Dunno. :)
Okay I got it... You work in an italian restaurant which was where I worked for a very long time... So you have a huge pot of sauce and use what your chef calls a wooden plank, we just called it a wooden spoon, but I gotcha...
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Old 08-07-2010, 03:33 PM   #14
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About that Griswold, they made the best cast iron, IMHO. If you can find them in a garage sale, get them. They tend to command a premium price among collectors. Wagner and Lodge cast iron are great pans, but are much heavier and have a coarser texture than the griswold pans. With use, the pebble texture of the Lodge turns smooth, and the pans are nearly indestructable, if heavy.

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Old 08-07-2010, 09:40 PM   #15
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I was watching a#8 Griswold skillet on ebay, very clean no rust spots, it sold at auction for a final bid of $20.50 ... wish I bid on it.



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Old 08-09-2010, 05:04 PM   #16
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Won a couple #3 and a #7 Griswold skillet (big logo with slanted lettering, so I think over 100 years old? Very cool).

So I just went out and looked at some kitchen stuff. Got to check out some stainless All-Clad and other brands (Caldelphon mostly).

I think at the moment Clad is out of my price range. For example, I can get a Clad 8" skillet for $40, while the same Calphalon is $16. How does the quality of Calphalon compare?

Thanks
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Old 08-16-2010, 01:17 AM   #17
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I highly reccommend the can opener from Tupperware. Easy to use, doesn't jam, and warrenteed (how many college students don't break their first everything). Always an excellent investment if you can make it.
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