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Joined 3 years ago
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Cake day: June 19th, 2023

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  • Seeing a special screening of Brazil in 1984, when no one was sure it was even going to get released.

    I was driving home from the East Coast, saw the ad for the screening in LA (way pre-internet). Now, I could have continued home and seen my family or … who am I kidding? My family was terrible!

    I said my car broke down and couldn’t find a mechanic because … it was Christmas! Maybe that’s not what you’re looking for, but definitely my favourite.







  • Sadly, metal hot make food hot is not the only factor. It’s also the speed and responsiveness of the pan. If you have the money, look into 3-ply pans, stainless bottom (for induction, but works with everything), aluminum interior (for eveness of heat throughout the pan) and stainless interior/cooking surface. I’ve had some of my pans for 40 years and they look brand new. They’re just as easy to clean as non-stick, if you use wooden utensils for a quick scrape before cleaning. All-clad is probably the best brand, I bought some recently, and they are just as good as the old ones I have, very rare these days. They can be found on eBay and craigslist used, and the used are just as good (have a few of those as well).

    I love my cast iron pans, especially for searing and tortillas, but for sauces and risottos, 3-ply is a great option. It’s really about the responsiveness.

    Last thing, ceramisised cast-iron (like Le Creuset) is terrific for deep frying.