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Pasta All'amatriciana is another one of those "easy, breezy, dinner option" (yet delicious) pasta dishes.

When preparing it, I use diced guanciale (rather than pancetta, though that will do, at a pinch; however, I do think that the guanciale is better), tinned Italian San Marzano tomatoes (the number of tins used will depend on how many people need to be fed), grated Pecorino Romano cheese (rather than the more usual Parmigiano Reggiano), a little white wine (a small glass, or half glass, though this step can be skipped for those who prefer not to use alcohol; the actual alcohol is burned off in the sauté pan, in any case), and - though this is also optional, I will also use a finely diced white onion, and/or a few finely minced cloves of garlic (and a few for me, - given that usually, I have a very generous hand indeed with garlic, means one or two cloves, which I consider next to nothing), in a large sauté pan, - that lot (minus the cheese) sautéed in olive oil, plus pasta, (again, the amount is calculated depending on how many people need to be fed) and a few ladles of that glorious and starchy pasta cooking broth.
I make a very similar dish - pretty much the above but I add squid heads (or bodies if thats all they have but I prefer the tentatcles) and I too go a bit heavy on the garlic for a nice edge. Yes to everything else - the San Marzano tomatoes, the pecorino vs parm, the Guanciale vs pancetta (although I do like and often sub Pancetta as thats what I often have as there are some domestic producers that are nice and affordable).

Mmm if I wasn't going camping this weekend, Id go to the fish monger and make this for dinner this Friday :D
 
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I make a very similar dish - pretty much the above but I add squid heads (or bodies if thats all they have but I prefer the tentatcles) and I too go a bit heavy on the garlic for a nice edge. Yes to everything else - the San Marzano tomatoes, the pecorino vs parm, the Guanciale vs pancetta (although I do like and often sub Pancetta as thats what I often have as there are some domestic producers that is nice and affordable).

Mmm if I wasn't going camping this weekend, Id make this for dinner this Friday :D
Well, irrespective of how it is prepared, or what it is cooked with, squid needs garlic, lots and lots of it.

One of the nicest squid dishes I have ever had - a dish I consumed almost daily at times - can be found in parts of the former Yugoslavia (Bosnia and Croatia, to be precise), a dish of roasted or grilled squid, served with copious quantities of garlic and olive oil, and invariably served with an amazing sautéed spinach (or chard) and potato dish.
 
Well, irrespective of how it is prepared, or what it is cooked with, squid needs garlic, lots and lots of it.

One of the nicest squid dishes I have ever had - a dish I consumed almost daily at times - can be found in parts of the former Yugoslavia (Bosnia and Croatia, to be precise), a dish of roasted or grilled squid, served with copious quantities of garlic and olive oil, and invariably served with an amazing sautéed spinach (or chard) and potato dish.
That sounds fantastic. I've always wanted to go line catch squid and then fire-roast them on a beach driftwood fire. Ive never done it but it sounds like a fantastic way to eat them.
 
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Well, irrespective of how it is prepared, or what it is cooked with, squid needs garlic, lots and lots of it.

One of the nicest squid dishes I have ever had - a dish I consumed almost daily at times - can be found in parts of the former Yugoslavia (Bosnia and Croatia, to be precise), a dish of roasted or grilled squid, served with copious quantities of garlic and olive oil, and invariably served with an amazing sautéed spinach (or chard) and potato dish.

(Black Ink) Spaghetti al Nero di Seppia is one of my all-time favorites.

Best I've ever had was years ago in Venice, Italy. Same was true for (Calf's liver with onions) Fegato alla Veneziana.
 
(Black Ink) Spaghetti al Nero di Seppia is one of my all-time favorites.

Best I've ever had was years ago in Venice, Italy. Same was true for (Calf's liver with onions) Fegato alla Veneziana.
The first time I had squid ink pasta was while on our honeymoon in Hawaii in 2011. You definitely taste the ocean with this dish. I think I have a picture of this somewhere LOL.

Also the first time my wife had grappa. She was not a fan :)
 
They're heavy and that is before we put food in it LOL
Indeed. I was looking at enameled cast iron Dutch ovens recently. One thing I noted: they were heavy empty and 5 quarts of soup would only make the situation worse!

The weight with smaller pieces isn't that big a problem for me, although I can imagine it would be a problem for others. For that matter, even a large Dutch oven wouldn't be that big (or should I say weighty?) problem. My usage pattern would be on a burner and I could probably avoid moving it filled.

My one issue is that I'm trying to avoid added fat, and that seems easier to do with nonstick. I have heard some people claim they get by just fine with cast iron while avoiding added fat, but it seems like it's limited anecdotes--and I suspect those pans are ones that by design or seasoning behave very well.
 
Thinking of cookware sales...

I wander through Marshall's occasionally. The one in my area has mostly cheap cookware, but every so often, one does see better stuff. I've seen All Clad, Le Creuset, and--at one time--even some Staub.Nothing that meets my needs, unfortunately, but it does give hope. Or something I could use turns up, but the timing is bad for one reason or another.
 
Hmm, I tend to agree then. You and your CI need some fat to make the good things happen IMO. It is also good for the pores of the CI. I mean, aerosol/spray oil could provide that in a controlled calorie/consumption way but then again, you can cook with zero fat on non-stick. You'll run into PFAS which is not healthy at perfectly normal cooking temps or as low as 212F which is kinda scary when you think of all of the bad health outcomes it is now firmly linked to. It is still pervasive in the non-stick cooking pan industry. If I was buying a non-stick, I would be looking at ceramic or if the budget allows, carbon steel which I haven't taken the plunge on yet either, but plan to soon. My birthday is in October, so not too far off ;)

Every kitchen needs at least one or two non stick pans, and with ceramic as a cost-effective, silica-based, non-toxic alternative, it is a no brainer to me.
 
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Sale is, indeed, a lovely word!
It is, indeed.

A wonderful word.

And sometimes, one needs to be a bit strategic in the way one approaches such matters.

Around a quarter of a century ago, I spotted a set of Lagostina (an exceptional Italian brand) stainless steel saucepans, four of them, - including a superlative sauté pan which I still use a few times a week - in a then recently opened (and a casualty of one of the recent recessions, as it is now, alas, shut) place that stocked interesting and good quality products.

Now, at the time, I had never heard of Lagostina, but, as it transpired, neither had anyone else, and the shop never subsequently stocked the brand. Firstly, they looked gorgeous, and my mother remarked on how well made they were, with commendably heavy bottoms, and commented especially favourably on the sauté pan.

Their collective price - bear in mind that this was the very late 1990s and this was a set - was an eye watering £399. I sighed, and watched and waited. And visited that shop regularly, to keep a close eye on those saucepans that had captured my heart.

Many, many, many months later, during the following January sale, their price had been reduced to £199, and - that was the moment I did debate with myself as to whether I should buy them then, or hold out, in the hope that they would be further reduced (but run the risk that someone else would spot them and buy them, first).

They were: When the price fell to £99, I could hardly contain myself, and they have been with me ever since.

Likewise, if I am in need of a (particular) Le Creuset piece, I will always keep an eye on summer and winter sales.
 
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Indeed. I was looking at enameled cast iron Dutch ovens recently. One thing I noted: they were heavy empty and 5 quarts of soup would only make the situation worse!

The weight with smaller pieces isn't that big a problem for me, although I can imagine it would be a problem for others. For that matter, even a large Dutch oven wouldn't be that big (or should I say weighty?) problem. My usage pattern would be on a burner and I could probably avoid moving it filled.

My one issue is that I'm trying to avoid added fat, and that seems easier to do with nonstick. I have heard some people claim they get by just fine with cast iron while avoiding added fat, but it seems like it's limited anecdotes--and I suspect those pans are ones that by design or seasoning behave very well.

I have a 7.5 qt oval Le Creuset dutch oven. The heft of the lid alone... imagine wielding a sword, with your arm in chainmail armor. Almost dropped it once (distracted and turning to listen to my wife). Now I ignore her when I pick it up /s

Nothing braises as well (creates just the right amount of fond on the sides and cooking surface that easily scrape off or deglaze). One creation that my wife grins ear to ear over: beef short ribs. Seafood dishes also just seem to preserve more flavor than Anodized aluminum, cast iron, carbon steel or stainless steel in my opinion. Alas, I have no copper bottom pans to compare.
 
While I'm cheap--so cheap sometimes that I make Jack Benny look like a spendthrift--part of me has thought of buying a bit of high quality cookware that would useful all the time. I remember reading one story of someone who bought a smallish Le Creuset pot that became so heavily used that it was just left out on the stove after washing. No sense putting it away when there is a 99% chance it'll be used at the next meal.
 
While I'm cheap--so cheap sometimes that I make Jack Benny look like a spendthrift--part of me has thought of buying a bit of high quality cookware that would useful all the time. I remember reading one story of someone who bought a smallish Le Creuset pot that became so heavily used that it was just left out on the stove after washing. No sense putting it away when there is a 99% chance it'll be used at the next meal.
Several of my pans - Lagostina, Le Creuset, or Le Mauviel, - rotate in exactly that same way, as they are used so often.
 
While I'm cheap--so cheap sometimes that I make Jack Benny look like a spendthrift--part of me has thought of buying a bit of high quality cookware that would useful all the time. I remember reading one story of someone who bought a smallish Le Creuset pot that became so heavily used that it was just left out on the stove after washing. No sense putting it away when there is a 99% chance it'll be used at the next meal.
Well, if it's the only pan you have, you get 99% use out of it :D

I am frugal as well. I see zero need to spend money that I dont need to :) One piece of cast iron I want terribly is the Le Cruset 15.5qt goose pot dutch oven. A friend of mine has one and he picked it up on clearance maybe 15 or 20 years ago for $200 I think? Anyhow, I borrowed it and roasted a large chicken in it maybe 10 years ago and holy cow, that was an amazing cooking method. Partially roasted dry-high heat (about 500F) with the top-off to get the color and then transition to top-on, lower temp (325F) wet-heat braising method. The entire bird was moist and tender, the joints popped effortlessly and the drippings in the bottom made for an exceptional pan gravy.

I've wanted on ever since. :) One of these days.
 
Tonight: sausage, peppers and onions with a side of "scorched" kale w/pepper flakes (Penzey's HOT ones) on the side. We order non-restaurant glamorous vegetables from a company that sources from local farms, delivered every 2 weeks. Fresh kale and other assorted goodies arrived around sunrise this morning!
My brother runs a CSA in the tri-state area (Ohio/Indiana/Kentucky) that does just that. Pulls all sorts of fantastic organic and natural produce and products from the surrounding Mennonite and Amish farming communities and sells full/half shares to customers.
 
2 carbon steel pan duty this evening.
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You'll run into PFAS which is not healthy at perfectly normal cooking temps or as low as 212F which is kinda scary when you think of all of the bad health outcomes it is now firmly linked to. It is still pervasive in the non-stick cooking pan industry.
And I have to admit I've had concerns with nonstick, due to the chemicals involved. I actually once had several pieces that were decent that I donated to Goodwill because I decided I'm done with nonstick! Only to find myself coming back now...

I've been interested in/curious about the ceramic nonstick for some time.
 
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And I have to admit I've had concerns with nonstick, due to the chemicals involved.
Likewise.
I actually once had several pieces that were decent that I donated to Goodwill because I decided I'm done with nonstick! Only to find myself coming back now...

I've been interested in/curious about the ceramic nonstick for some time.
I haven't used a non-stick pan in decades, and find that - if your pan is heavy-bottomed - that the issue of 'stick/non-stick' doesn't really matter, as you will not burn stuff, or stick.

On my Lagostina stainless steel sauté pan, even fried eggs do not stick.

Now, it does mean that you may need to keep an eye - perhaps, a closer eye - on what you cook, when you are cooking, and that really high heat while cooking (which is an issue with woks, but as I don't have a wok, a deficiency that may need to be remedied some day, that is mainly moot) is not to be recommended.
 
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I haven't used a non-stick pan in decades, and find that - if your pan is heavy-bottomed - that the issue of 'stick/non-stick' doesn't really matter, as you will not burn stuff, or stick.

You are probably right. I have thought that a selling point for nonstick is that it makes the problems of light weight cookware less of a problem. I'm actually a bit shocked at how cheap and light low end cookware is now. Maybe it's old fogey memory--but I don't recall it being so cheap when I was younger. (Although I do know there was some very light and cheap dreadful stuff even then. My mother had a stockpot she hated because it was cheap, light piece of garbage that my father had found.)

I remember in the 1990s using some CorningWare Visions cookware (clear cookware, although it wasn't actual glass). I actually liked the stuff enough that a few years later I got a single piece at Goodwill. That latter piece was a pain to live with when it came to washing--more than the pieces I'd used earlier. The difference, of course, was those earlier pieces were nonstick, the piece from Goodwill wasn't.

Even though I have mostly had cheaper cookware--although most has been decent--I've been mostly happy without nonstick. Except now that I'm a phase to trying to cut fat.

Now, it does mean that you may need to keep an eye - perhaps, a closer eye - on what you cook, when you are cooking,

Although I have seen arguments that it's critical to keep a close eye on nonstick cookware--at least at certain times. I've been doing a fair amount of reading on the subject of nonstick the last few days, and I've noticed one warning is that if the pan gets too hot, the coating degrades, which is not a good thing. And it's said to be very easy to hit that type of temperature very fast. I think I read one person say something along the lines of: if you have a habit of wandering away and leaving your pan unattended, maybe you should rethink having nonstick cookware!
 
It is raining, (actually, it is pouring), and I didn't feel like cooking, hence, I ordered in fish and chips (fries to Our Transatlantic Cousins) from a local, very well regarded, Turkish place.

However, given that I am awash in locally grown, fresh, (and organic) produce (having visited the farmers' market just this morning), I prepared a small cucumber salad (peeled and very finely sliced cucumber, seasoned with sea salt, freshly ground black pepper, a little brown sugar, and a small amount of natural yogurt), as well as a separate dish comprising a tomato salad - locally grown, intensely flavoured, cherry tomatoes - seasoned with sea salt, freshly grown black pepper, drizzled with olive oil, and served with finely chopped chives and torn basil leaves.

I also prepared some aioli (homemade garlic mayonnaise), which comprised three ingredients; several cloves of minced garlic, two (free range, organic) egg yolks - the kind of egg yolks that are a rich, an almost amber, or terracotta orange, colour, - and extra virgin olive oil.

A few generous (thickly sliced) chunks of lemon adorned the plated dish.

Very tasty.
 
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Swordfish steaks in the carbon steel pan and lemony flat leaf spinach sauté with tomatoes and feta (in Calphalon pan).

Thought of deploying the Lodge 12" cast iron for the job but ChatGPT persuaded me otherwise
  • Heats up faster and adjusts quicker than cast iron, which is helpful for a thick, lean fish to avoid overcooking. If you overshoot the temperature in cast iron, it takes longer to cool down, which can dry out the fi.
  • Even browning with less oil: carbon steel releases food well when properly preheated and oiled. (I haven't had issues with fish releasing in cast iron).
  • Better handling; swordfish is firm but delicate — the slightly smoother cooking surface makes flipping easier.

Edit: total success! Fish did not stick to the pan and cooked to moist perfection.
 
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And I have to admit I've had concerns with nonstick, due to the chemicals involved. I actually once had several pieces that were decent that I donated to Goodwill because I decided I'm done with nonstick! Only to find myself coming back now...

I've been interested in/curious about the ceramic nonstick for some time.
I bought a pair of ceramic nonstick frypans about ten years ago (can't remember if they were recommended by Cooks Illustrated or not). I used the 10" for breakfast; it was beautifully non-stick the first week, pretty good the next week, as good as my worn-out T-Fal teflon pan the next, and by the end of the month even the bacon was sticking. One month! I still have the 12", never used but will if I ever fry salmon (but I usually grill salmon outside on either lemon slices or alder planks).
A few month back I read some glowing reviews of the new deMeyere "AluPro" ceramic-coated pans, so I took a chance and paid 3 times the cost of a new T-Fal. I haven't been doing bacon-n-eggs constantly since then, but so far it remains non-stick (I don't use metal utensils in it although its advertised that you can). My only complaint is its quite heavy, not as easy to pan-flip any food single-handedly (I am getting old).

Huh, I just checked ATK's two most recent frypan "shootouts", and in one they said ceramic pans are even less durable than teflon (and I paid three times as much?!). They recommended GreenPan's Valencia Pro. I couldn't see that they'd tested the new deMeyeres (it is a new design) and, so far, it's showing good durability. FWIW.
 
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