Recent content by Bigjim68

That's what I do. Ham freezes well.

I won't eat store bought ground beef raw, but will make tartare with chopped meat I chop myself. Any pre ground meat is subject to too many indeterminents for my comfort.

I use hemostats I got from my doctor. Generally far higher quality than what is labelled for cooking.

Store bought can certainly be modified to suit your personal taste. I add garlic and black pepper. Sometimes other things. Canned clams, sausage, ground beef, peppers. spicy spices. It should be noted that not all commercial sauces are equal. Give the one you have a taste and decide what is...

Tofu I don't eat, but it's not on my won't eat that others enjoy list. That list is short. Grits, and Vodka.

Throw it away.

Corn bread. Nothing adds flavor to corn bread like a CI skillet. I also make brownies in a CI skillet.

will toever I doubt you will be able to create a non stick surface on tin lined copper. Next question is why bother? Copper w/tin is fairly non stick requiring a minimum amount of oil.

If you want a sturdy unbreakable one, say for camping, Dicks carries one. I break the carafe occasionally and keep a spare. I've not found much difference between cheap and Bodum. The last two I bought were at a Goodwill. two or three bucks. One was brand new Bodum.

That's the type I would buy. I've never bought a bad OXO product.

I have a Sharper Image. It's been a good product with two problems. If I buy another I will consider a higher capacity. 11 pounds is adequate for baking, but mine gets used for more than baking. Large items on scale hide the display. Again not really a problem for baking only. But...

That's not a nakiri. That's a large petty or a small chef's. A nakiri is a rectangular blade.

That's the way I do mine. In a CI skillet which goes directly into the preheated oven.

Why are you trying to get info on a Convection oven in a near a year old thread when by your own admission the OP was Convecion/Micros? Start a new thread. It's not that difficult to do.

It's my understanding that San Marzano is a variety of tomato which originated in or around Marzano, Italy. As such, there may be two things going on. The variety and the location in which it is grown. I'm sure the area would like you to believe theirs is the one true SM tomato, and therefore...