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Cook the Book: Cooking Under Pressure
My oldest pieces are classic enameled cast iron that I've collected from craigslist and other sources. In fact, I once bought a piece from Lorna Sass off craigslist, and thus met her! Lovely lady.
Cook the Book: 'Good Eats: The Early Years'
Three years ago, I served sit-down dinner for 16 in my tiny studio apartment in Manhattan. We built a table, some people had to sit on my bed instead of chairs, and some had to climb over others to get a seat, but we had a blast!
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I agree, boiling the seeds in very salty water for up to 2 hours, before drying and roasting them, will result in perfectly seasoned and tender/crispy seeds that will disappear before you know it.