Deep fried haggis is much nicer than it sounds. I tried it a few years ago in Edinburgh on a rugby weekend.
I had what I thought was fried squid in Spain once. I’d tried squid a few years before, and it was flavourless and rubbery, but I later learned that it had been overcooked. When I saw Calamari on the menu in a seaside restaurant, I thought I’d try it again.
It had a longer name, but a badly translated conversation with the waiter convinced me that it was the same dish.
The same waiter brought out a plate of what looked a lot like deep fried baby squid or octopus.
It was very nice, but I got filthy looks from my young niece for ‘eating all the babies’, so I haven’t had it since.
Also learn to make white sauce instead of using canned cream of mushroom soup.
Here’s a ham casserole: In a casserole dish, layer cooked noodles (any pasta though better if it’s not one of the long tangley ones, just cook it al dente), ham (cut into small cubes), frozen peas, chopped onion, white sauce, shredded cheese. Then repeat those layers. Top with breadcrumbs and paprika. Then bake at 350 for about 40 mins uncovered. It was a staple growing up on any night after having ham for dinner. These days I’ll make it without bothering having just ham the night before.
I got tricked into trying stinky tofu in Taiwan before the smell was able to hit me and I admit I liked it, but not enough to make up for the smell once it did hit me.
Also tried horse nigiri in Japan. Definitely the gamiest thing I’ve ever tasted
Haggis is delicious, and when I first had it, I assumed I wouldn’t like it, but had to try, only to really love it.
A lot of stinky cheeses taste really good, but if you’ve never given then a chance, it’s hard to make yourself eat. Humboldt Fog is a favorite of mine, but basically none of my peers will try it.
I’ve had this pan for about a year and really like it. I do tend to turn up the heat pretty high (though never the max) and so far so good. I also run stuff through the dishwasher which is often a no-no with nonstick and there are a few spots on the underside but the inside is fine.
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.
These look nice, thanks for the links! Some reviews say the coating comes off after a bit, but I guess that’ll happen with anything. These don’t look like teflon - any idea what the coating is made of?
It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking.
I have and still use a few, but for new pans I’ll only get bare metal (stainless or Carbon steel) for new pans. One is a Tefal sauté pan. It’s not too thick aluminium and the coating has developed hair cracks over time and the antistick properties aren’t consistent. The other is a small frying pan by a well regarded (local) company and only got good once I started abusing it because I thought it was a write off. That’s the one I mostly use to fry eggs, but you still need oil and a hot pan to have the egg not stick.
Meanwhile I have a seasoned carbon steel frying pan that is more non-stick than either of them, and a cheap carbon steel wok (under €20) that’s also doing great in the non-stick department. And you can clean either of them with a coarse steel wool without destroying the non-stick properties as long as you’re not too rough. And any damage to the seasoning is easily touched up.
Stainless initially stick for meat, but once the crust develops it will detach itself. And sometimes you want some stickage to develop flavour, for gravies etc., which you then deglaze.
I’ve got a carbon steel pan, too! It works great. The only issue is that it’s heavy (not as bad as cast iron, but certainly heavier than my teflon coated pans).
That’s one unfortunate downside of carbon steel. Stainless can be a bit lighter, but needs a different technique to get it to not stick (of which several demonstrations can be found on Youtube.)
Objectively, yes. They do stain easily if you’re not careful. I’d say they’re between a properly seasoned cast iron and Teflon in non-stick, so better than iron, but not sliding around like Teflon.
The first one. The potatoes should be completely cooked. Some of them might get mashed just from being handled, but most of them should still have their shape.
You can make it either way depending on your preference. By default they will be chunky, but you certainly could mash them before adding tte topping and baking.
As a cook with an Asian wife I say: don‘t wash it for Italian risotto and other creamy stuff, but do so for everything else. If it could be dirty rice, rinse it once.
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