ok, onto the food. I used my new pan to braise a pork rib roast yesterday. I totally scored the rib roast at the store, already Frenched (cut so that the rib bones stick out) for around 7 bucks! Gave it a quick seasoning with s&p, rosemary, and lemon zest and garlic and seared it on all sides. Set it on a plate, then added onions, celery, carrots, turnips, potatoes, and whole garlic cloves and mushrooms to the pan. Set the roast back on top poured in some stock and some crushed tomatoes from my garden, put the lid on and baked it at 350 for about 1.5 hours. delicious. Also, made some roasted red pepper hummus yesterday...and oatmeal choc chip cookies. Wife's favsies. I like to make sure she has things to take in her lunch. I'm gonna be a great mom.
soooooo...sorry about the gigantic pan story here, but I was thinking that it might be a good idea to give my thoughts on cookware, cutlery, things of the sort, as far as why I use the things I do and why I think that you should too. let me know with some feedback. As long as we are on the subject of reviews, Never EVER purchase 7th generation recycled paper towels. I was trying to do my part for the environment, but they totally suck, seriously. It took like 5 to clean up a spill yesterday. I will stick to the vivas (I know kimberly-clark is a horrible company, but you should see how long I can make one select-a-size last.) Anyway, expect reviews/guidelines on knives, and things soon. I'm out, I have a haircut today, and tons of other stuff to do. peace.