Serious Eats - seriouseats.com

Wow! People love their All-Clad. I have a few All-Clad pieces (including an Emrilware I got on sale) and I do love them. Bourdain says go to a restaurant supply store and pick up cheap pans and toss them out after a few years, in the end they will cost you less. I have done that, too. What do I think? Get the All-Clad Stainless and the supply store non-stick. Non-stick pans just don't last - the coating (it is a coating) comes off after a while - All Clad or not. So, a good, cheaper, non-stick pan, like the one's in the supply store are the one's to get - sure, they're going to fail in half the time, but that's something like 2 years instead of four. Or three instead of six. But, no more than that.

Slightly under crisp with a lot fat!

I, too, have made this soup for my website:
http://clearblogs.com/melsdiner/72640/PRESTO+PASTA+SOUP%21.html

I cannot stress the point Mr. Cod has made here about the blonde stock here. I used my homemade chicken stock from roasted bones and it overpowered the flavors of this soup. I would bypass the chicken stock all together and use a vegetable stock, Moosewood's is excellent:

http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/vegetable_stock.html

Mike

I shop at Hannafords and I'd like to point out just a few things. Look at this quote from the article:

"Kim Marcotte of Falmouth was surprised to discover that a can of Nature’s Place Organic green beans she purchased had 380 milligrams of salt. But Del Monte Fresh Cut’s “Cut green beans” had only 10 milligrams of salt, earning it stars."

Nature's Place is Hannaford's own organic brand. Hannford was willing to give it's own brand fewer stars than somebody elses.

Hannford's also got a lot of flack from the major brands when the "healthy" labels were not awarded any stars or maybe just one star. I may be totally wrong, but I believe it was the "Healthy Choice" label products that received no stars and the parent company (Unilever, Kraft, General Mills, whoever) had a hissy fit. Knit-pick and get pissy, but Hannaford has done a good thing and it's helping.

OK, I'll come out and say it, I'll say the remarkably unpopular thing - it's not President Bush's fault that Katrina took out New Orleans. The blessed chef Leah Chase has been living in public supported home for TWO YEARS? How about sucking it up and getting a house of your own? You know, I'm a fat buyer from New Hampshire, but I knew over five years ago that a strong hurricane hitting New Orleans would flood the place. What was Chef Chase's problem? Why did this surprise her and so many others? Was it walking the streets and seeing the river higher than the road? Come on, people! Show some shred of intelligence!

OK, lets assume she had the brain power of a sunflower and got flooded out - why is that my problem or Bush's fault? How about the Midwest getting dumped on with blizzards - why aren't they living in Houston, complaining? How about those that got flooded this year - where is the outcry from the left to rebuild them?

Look, it's not George Bush's fault anymore than it is you fault Katrina flooded New Orleans. New Orleans is a bad idea, that's why the oldest part of the city is still dry - building under water is STUPID!!!!

Do we know for sure it was Rebecca who came up with the lobster roll recipe and not co-chef Mary? Maybe that's what the spat was about - Rebecca taking/getting all the credit for Mary's roll. Here's a question - often times sous' come up with ideas for the menu and once in a while, those ideas must take off. If the sous then leaves and makes that exact dish, is it copycatting?

I bougt a 9" MAC knife and I love it. I went all the way and bought the MAC Ultimate series knife, although Cooking For Engineers loved the Professional series knives. The rest of my knives are Henckles and though they have been good, I will start replacing them once I can convince my wife to let me near a knife store again.

Any thoughts on Lamson? They're fairly local for me and I thought I might give them a try to support the local team.