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Because cuisine is about PRODUCT -- fresh and local. I've cooked professionally in France, Italy, Spain, and Portugal and I will go to my grave wishing I could have added Greece to that list.

Cuisines evolve locally and nationally. Cook what you have, and in Greece and the Mediterranean that's a whole lot. You could spend three lifetimes exploring Greek cuisine and not exhaust it. Why delve into Japanese curries? It's a needless diversion. What you're doing is the equivalent of...

Good Lord if I lived in Greece I wouldn't stop cooking the food Greece is famous for. Japanese curry? Hah! Not a chance...

The point behind forums is that other people besides the OP read the thread. Some of the best threads on any enthusiasts' forum are several years old.

I said "rarely use it" not "never use it." I know how to operate a food processor, meat grinder, meat slicer, combi oven, salamander, etc. -- all the relevant gear you'd find in a modern professional kitchen and also their domestic equivalents. That said, I don't make falafel at home either...

I've been cooking professionally for almost 40 years. I use a pusher when using a mandoline. Don't let the crap you watch on the Food Network (and other food shows) set the standard for your technique in the kitchen. I've worked in four Michelin starred kitchens. The stuff you see on Food...

They're not all they're cracked up to be. I worked in a three Michelin starred restaurant in France in which there were no food processors present, and the French invented them in the first place. I have one but rarely use it. A knife, simple mandoline, Moulinex food mill, and a good quality...

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Slice it on a mandoline. You don't need an expensive one to do pepperoni.

I had a USA Pan loaf pan do that to me after a couple of uses. I threw it out. It was the only product like that I've ever owned -- everything else in my baking line up is tinned steel or plain black steel.

If you love them, we were hoping that you might supply some recipes...

Just cook in it -- searing, sautes, frying -- foods that don't release a lot of water until it's obvious the pan is broken in, 'seasoned' whatever you want to call it. Some people spend more time with these pans than they would tinned copper. That completely defeats the purpose of what is...

I think the pan in question has at least the factory seasoning, which I understand covers all of the pan, surely this is enough to prevent storage rust. That said, these pans as well as carbon steel pans, need to be put on a burner or the oven and dried out after use, assuming they were rinsed...

It would take a monumental amount of polymerized (basically burned in) oil to fill in the surface of most new cast iron pans to a point of slickness. There are some premium pans out there for which this MIGHT not be the case. Proteins will release from a properly heated pan, even if it's bumpy...

Back to basics: Carrots (with a few quibbles but a decent summary in an overall sense)

A few won't hurt. I wouldn't flavor an entire pot of anything with nothing but old, woody carrots. If you're blueprinting a saute', the garnish vegetables (the ones you'll eat) need to be the best you can lay your hands on. Those that gave their life to flavor the sauce and are strained out...

If you're cutting the big ones anyway, might core some or most of them. If it's in a ginormous pot of soup still probably not. That said, it's the little things that elevate any dish. I originally responded to the notion of cutting julienne on a biased-cut carrot. If done on a fairly large...

No chip... ok. And I see you like the little smiley things too.

You wouldn't in a big pot of soup, but at the same time wouldn't want to use really large, older carrots that can almost be more core than carrot.

Sorry you have such a chip on your shoulder. http://articles.latimes.com/1997/oct/01/food/fo-37898

Couple of things: Cutting the carrot into a block before doing the julienne cuts lets you exclude the woody core of the carrot. Cutting on the bias will include the core, if there is one, and there usually is to some degree on a carrot of any size at all. Other cuts that include the core...

These wouldn't be technically correct to a French standard (where most if not all of these knife cuts were standardized, if it matters to you). The method you describe is usually recommended for celery since it's hard to square it off like you can a carrot. Even then, the parts on the outside...

Yup. You've seen the light.

CI is a brittle material as others have mentioned. It probably got a little hairline crack from banging against another CI pan or a drop. Over time the heating and cooling worked on the crack until it fractured all the way through.

I like Creole cuisine too: Cuisine | Commanders Palace As refined as Parisian cuisine or as basic as quiche Lorraine. Like continental French cuisine there's something for everybody. It can't be pigeonholed one way or the other -- rustic, refined, or something in-between. You can get a...