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Old 03-19-2007, 02:35 PM   #11
Assistant Cook
 
Join Date: Mar 2007
Location: Waxhaw, NC
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Well I did it!

Now I have to find some great recipes for each - to rationalize the purchase course, lol. (See honey, this never would have tasted so great without this pan!) I guess the one good thing about all this is that I realized I've really filled in all the gaps in my cookware - now I just have to start cooking better meals, more often.
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Old 03-22-2007, 06:29 PM   #12
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Well, the 5.5 qt arrived today...

from cookware and more. I did find two very tiny scratches, so small that no one but me would see it. It is beautiful, and I can't wait to cook something! I'm working (at home) now so it will have to wait until tomorrow. 2.5 qt is on back order (which isn't such a bad thing - spread out the bill, lol)
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Old 03-23-2007, 12:58 AM   #13
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I own two sizes of the saucier. A 2-qt. and 6-qt. size.

I like using them, especially when it comes to sauteing and frying something!
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Old 03-25-2007, 06:25 PM   #14
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A little late, but I finally used it!

I've been thinking for days about making a risotto in my new saucier and finally got to it tonight. I made a wild mushroom risotto - my first time ever? - and omg it was SO good! I can't wait to make some other versions. I did a little reading over on the recipe side to get some ideas.

There was one thread that got a few people worked up about making risotto the old fashioned way - standing and stirring - or using a pressure cooker. Well reading through those posts brought reminded me of the most basic element of cooking (for me anyway). It's the love in creating something from nothing, or watching it evolve, etc. I have to tell you I just had such joy standing over my new pot stirring the risotto, watching it absorb the liquid and flavors. So cool, lol. Luckily, it actually tasted good after all that touchy feely stuff!
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