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I would like to know this as well. In all likelihood it's aluminum core. The lining material I believe is stainless steel rather than tin or something else.

I was looking around and spotted pans with copper clad outsides. Man, they were heavy stainless steel. The quality seemed great, but I wanted to see if anyone has any opinions or experience with these. The price per saucepan was about $40

There's not just a difference between bleached and unbleached, but also between flours of different regions. I use a Southern bleached all-purpose flour for biscuits, pancakes, and muffins; basically anything that's leavened with baking powder. I use unbleached and bread flours which have a...

I'll take whatever you have.

YES! They are great! I've used one many times, but I haven't taken the plunge and gotten my own. I have been seeing the 475 watt professional ones for $200 on eBay brand new. For most people the Artesian will do everything you want it to, and it comes in many colors.

I was wondering how I missed this. I considered the wolfgang puck knives, because I have a few pans from WP. What I found out is that yes the knives are stamped. They're also not really Wolfgang Puck brand per say. They're, well... cheap Chinese knives. I'm sure they can do the job, but I'm...

That sounds good. Have you considered adding diced fresh tomatoes and fresh basil?

haha yes, that would be me. That was AFTER I got back from the concert / costume party. Before, it was a bit harder to move around with all the leather armor and carrying the bow.

Hey look, a kitchen elf!

I think it is. I guess I'll have to go handle some of it to get an idea.

Has anyone heard of the brand Cooks? I've seen some copper clad stainless steel cookware from them, and I was just wondering if it was any good.

Also, do you want something to keep out and show off, or something that you can beat the everloving crap out of and never break?

I forgot to mention, there's a few online places that can send you fresh beans. I think one is Coffee Emergency Cyberspace Roastery Edit: woah, the forum turned the link into a title, awesome.

Question: Do you prefer peeling the potatoes? I've had them both ways. I also just tried a new recipe in the book I picked up. It's basically rosemary pan fried potatoes. It yields something crispier and is faster. Also for roasting, is there another pan that can be substituted for a...

didn't get it the first time. I used asiago cheese, rosemary and oregano on this one.

Well, I tried again, and it came out perfect! Thanks for your help, and it was definitely a yeast problem. I know exactly what it was, but I'm too embarrassed to admit. It had to do with me following the recipe too closely instead of using my head. Camera is low quality

I did pick that book up. It has great recipes in almost every genre. It doesn't have so much of the theory, but I've been told to pick up Essentials of Cooking, so I'll go for that some day.

I've never used a manual one, but I know the Peugeot one is high quality with the steel conical burrs. I also know it takes longer and yields less, but I really like the look. If you go to any privately owned coffee shops, you'll probably find one selling good whole bean coffee. You might...

I did some baking, so tomorrow morning I'm thinking a slice of my banana nut bread, yogurt w/ granola mixed in, an orange, and Earl Grey tea.

For this one, I was going for a softer focaccia for sandwiches. The outside is crispy, and the inside is firm and dense. I think what happened is that the yeast did not totally rise. That's what the signs point to. The yeast rising leaves air pockets throughout. This bread almost looks...

ooooh, that sounds like a nice grinder. About the french press - coffee filters filter out the oils from the beans, which are great. It's really the best taste you can get. The only problem with the oils is that they can actually raise your LDL cholesterol if I remember correctly. My...

This was my first attempt at making Focaccia bread. Here is the problem, it did not come out light enough. It's more dense and a bit too hard. Was this a problem of yeast or too much flour?

I know you can get Cutco in a roll case. That's how the demo kit comes.

good deal. I'll probably pick that one up tomorrow after class.

That's the one. Since there's someone I can ask, would you happen to have any good cookbooks that teach "theory" or "alchemy" as I call it? I mean everything from terms to how to use the chef's knife to do this and that. I only know what I learned from working in a kitchen for a couple of...