pots and pans

Here's the thing: pots and pans are tools.  Good tools make tasks pleasant.  And if you're sitting there struggling with a warping saucepan with a handle that gets so hot it burns your hand, there's no way in hell cooking will be pleasant. 

So what kind of pots and pans do you need? I am full on in the cult of all-clad. That shit is awesome. Solid, well balanced pots and pans, level bottoms, shiny and pretty. And USEFUL.  But if it's too much money? Get something else "clad" (they sandwich a metal that conducts heat well in between layers of aluminum, to make the pot heat up quickly and evenly).

But getting all clad for every piece is insane.  The usual adage of the best you can afford goes well in most situations, but not, I think in this one.  

There are far too many super pricey pots and pans that are useless for actual COOKING.  And don't waste money on a set. Buy open stock, and get only what you need and what you will use. There's no need to spend that kind of cash for a stockpot, which if fully clad, will weigh the same as a toddler.  And non-stick pans wear out so quickly that spending cash on fancy ones is just a waste. 

So here are my recommendations, based on personal usage and on Cook's Illustrated/America's Test Kitchen's testing. 

• 4 quart saucepan with lid,  and a 2 or 2.5-quart saucepan with lid.  (a 1 quart one is also handy for ramen)
  • Can you swing all-clad? Great! If not, can you swing all-clad seconds and irregulars?  No? Cook's Illustrated suggests Cuisinart Multi-Clad unlimited
• 10" nonstick skillet and 8" nonstick skillet
  • I go straight up restaurant supply store for these babies, because the nonstick gets damaged or wears off and it needs to be replaced.  No all clad here.  Cook's Illustrated suggests the T-fal non stick pan, and I think the next one I need to replace, I'll pick one up. $20!
• 3 quart saucier
  • I LOVE my saucier.  It's such a workhorse--part skillet part saucepan, the perfect pan, I think. They have wide mouths, slightly rounded bottoms, and are AWESOME.  Mine is all-clad.  Cook's Illustrated has a roundup, but it looks like the cheaper ones they liked are discontinued. Boo. 
• stockpot (12 quarts)
  • I don't even remember which one we have of this.  A cheap aluminum one with a clad bottom.  Here's one that Cook's Illustrated recommends.
• 10 or 12" regular skillet (optional).  
  • Once again: all clad is my first choice.  Cook's Illustrated likes this pan from Emeril.  The thing you want here is an oven safe handle. Not "oven safe to 350" plastic, but METAL. OVEN SAFE. 
• 10 or 12" cast iron skillet
  • these are cheap. You will need to season it (I have opinions. That's another post entirely, though), but it will last forever.  First option is to get an old one from someone's grandmother, a thrift store, secondhand store or flea market.  The reason being that the old ones were cast then the cooking surface was polished and ground down to be smooth. After seasoning, that cooking surface was like GLASS.  Even a cast iron pan with shitty seasoning (rusty, etc.) is preferable to new because you can redo the seasoning pretty easily. But, if you're lazy, like me, just buy a new Lodge cast iron pan. 
• dutch oven
  • don't go too small here, but don't get enormous. How many people do you normally cook for? a 6-8 quart range is fine for most.  I like LeCrueset because it's pretty, and you can get it at their outlet for cheaper.  Cook's Illustrated recommends the Lodge enameled dutch oven, which is ALSO pretty and way cheaper.  Either way, make sure you get one with a metal knob on top so you can do the no-knead bread method with it!

Where do you go to get these things?

All-Clad is everywhere. I linked to Amazon, the ever useful Evil Empire.  But Bed Bath and Beyond has those lovely 20% off coupons.  Even your local hardware store may carry good deals on things--certainly the Lodge cast iron.

If you don't care if your All-Clad has teeny flaws in it, go to Cookware N More and buy the irregulars for way cheaper.  Still great quality!  (also check out their knife section!) 

And do not forget a restaurant supply store! While you're there for those  nonstick skillets, pick up a half sheet pan or two.  They are better than cookie sheets, less expensive than the overpriced sheet pans that'll warp and drive you batty.  Also, look at their whisks and serving spoons.  GREAT DEALS to be had.

PS: saucepans are "pots," in the traditional sense.  Most come with lids. Get lids.  Skillets are frying pans that have sloping sides and to me, are far more useful than saute pans, which have straight sides. They may or may not come with lids, but a universal lid is a handy thing to have.

(yet another I was told to write about this!)

how adorable is this?

There are some talented clever illustrators out there. Because, seriously, how adorable are these from Hands Off My Dinosaur?

Poor sad dragon!

Aww, it's ok Nessie. We love you!

See the rest here. 

I may need to get the biggest of my littles a shirt with this:

Big Mr. Incredible, Little Car!

C'mon people, you should know this already.

I posted this on facebook, but I think it deserves saying publicly as well:

 Twitter is PUBLIC.  Anyone can read it, and anyone can search it, and anyone can call you on the carpet for what you say.  That's what PUBLIC means.  If you don't want people or companies to search a PUBLIC forum and see what you say about whatever, then lock down your feed or, better yet, don't post anything. You have no reasonable expectation of "private conversations" when you post PUBLICLY to social media.  BY DEFINITION.

So, teenagers and middle aged folks up in arms about corporations looking at their twitter feeds  and anyone who doesn't really get social media, once and for all: If you don't want your privacy "invaded" by being held accountable for your tweets, DON'T TWEET.

Free speech does not mean that you have the right to post online or to social media without judgment or consequences. (just ask Dooce. Hey-oh, rimshot!) The first amendment protects your right to free speech: it says that you can say all the dumb shit you want (within reason, see the "fire in a crowded theater" supreme court case) and you won't be tossed in jail, NOT that you won't be suspended from school or fired from your job or roundly mocked. You have the right to say what you want, I have the right to think you're a dumbass, and vice versa. Judge away! That's what the internet is for!

Also, sweet peas, the internet is forever.  Even if it's deleted, it's still out there somewhere.  Ignorance or misunderstanding is not an excuse and not getting the internet and whinging about how you're a special snowflake who didn't know and therefore deserves a pass serves no one well. Privacy controls or self control.  Your pick.

(All that said? Thank god there was no internet when I was a teenager.  I can't only imagine the stupid shit I would have posted/said/did. )

Lessons learned on a rainy day

1. Not actually checking outside before leaving.

2. Wearing suede shoes.  I mean, toms, but still.

3. Removing the umbrella from my bag five months ago. 

4. Blow drying my hair. Why bother? 

Biscuits!

Yet another "I was told to blog about this" post!  And so I am.

So biscuits! So easy! So delicious! So buttery!

My favorite biscuit recipe is Smitten Kitchen's cream biscuits. They are literally 4 ingredients, one bowl, DEAD EASY, tasty tasty biscuits.

It took me a while to make the connection as to why these biscuits work so very well, considering the usual way of making biscuits is to cut or rub cold butter into the flour/salt/baking powder, then add buttermilk or milk to make a dough.  But then, DUH.  Butter + buttermilk - shaking = cream.  

A few tips: don't overmix or over knead biscuits or they'll be hard and tough. You just need a light hand with the mixing and the patting out. Don't bother with a rolling pin, use your hands.  And I don't bother cutting them into rounds with a biscuit cutter or a glass because I hate gathering the scraps and repatting them out.  It's far easier to just gently pat the dough into a rectangle and cut the rectangle into smaller square biscuits.  Quicker, too. 

Smitten Kitchen says they can be frozen pre-baked, and then baked off straight from the freezer with a few additional minutes in the oven. I have never tried that because biscuits now please.

I have successfully made a half recipe and then regretted it because I wanted more biscuits.  Don't make my mistakes people. 

And so here's my version of Smitten Kitchen's version of James Beard's Cream biscuits:

Makes 10-12, depending on how big you want them.

2 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt, or 3/4 teaspoon kosher salt
1 1/2 cups heavy cream

Oven at 425°F.

Melt your butter in the microwave, and put to the side.  In a medium bowl, mix the flour, baking powder, and salt with a whisk or a fork.  Stir in 1 1/4 cups of cream, making sure all the dry bits are incorporated. I use either a fork or a silicone spatula.  If the dough is stiff, add a little bit of the remaining 1/4 cup, a little at a time. 

Don't overmix or over knead or the biscuits will be tough.  Dump your dough onto a flourer surface and gently pat into a rectangle or square about 3/4 inch high.  Use a sharp knife or a pizza cutter and cut into 10-12 squares.  Place squares onto a parchment or silpat covered baking sheet a few inches apart, and brush lightly with the melted butter (drizzling is fine too if you don't have a pastry brush). 

Bake until golden brown on top, about 12-15 minutes. Don't underbake--the golden crispy top is the best part.  Eat.

Edited to add:

I nearly forgot to tell y'all how to mess with them!

• Add shredded sharp cheddar, and voila, cheddar biscuits.  
• Add chopped rosemary or chives, and voila, herbed biscuits.
•  Add chopped rosemary or chives AND cheddar, and voila herb cheese biscuits. 
• Add a tablespoon of sugar, serve with sliced strawberries and whipped cream and voila, strawberry shortcake.

laundry 201

I really should create a tag for "I was told to blog about this."  Because I was told to blog about this. 

And after last week's escapades with illnesses and kids and ugh it was just so gross all around you guys, yeah, laundry was DONE.

Here's the thing: I love Martha Stewart.  I also love ironing. (I know I'm weird, my mom doesn't get it either.)  I am also deeply deeply lazy, and insanely clumsy.  Thus, I know something about laundry.  I'm no Jolie Kerr, but I do all right. 

First off, you should already know the basics: separate darks  and lights, never machine wash bras, etc.  If you don't know this, well . . . . really? Come on, now you grown! This is laundry 201, not 101, yo. 

So, here's the starting points for Laundry 201: 

• USE LESS SOAP.  The handy little measuring cups the detergent comes with? Bullshit. Use half that much.  Don't you think the manufacturers want you to buy more soap? Yes, yes they do.  Do you need that much per load? No, you 100% do NOT.  When you use that much soap (and really, it's detergent, not soap, but that's a whole other thing), it becomes hard to rinse out.  Harder still if you have hard water, in fact.  When you don't fully rinse out your detergent, it stays in your clothes and attracts dirt.  VICIOUS CYCLE, my friends. So use less, you'll be happier.

• FABRIC SOFTENER IS THE DEVIL. It's the worst you guys. THE. WORST. Sure it smells nice (some of them), but it also is essentially oiling up your clothes. Both the kind you use in the washer and the dryer sheets. And what did I say about dirty clothes attracting more dirt? Yep.  And if you absolutely must use it, don't EVER use it on your towels--you'll add a layer of grease to them that's hard to wash out and they won't be as absorbent. You want soft clothes? Use white vinegar in the rinse. It won't smell, promise. 

• BORAX IS YOUR FRIEND.  Stinky clothes? Gross stains? Biological issues or mold? Add a scoop of Borax to the wash.  It's a mineral that is an excellent laundry booster and zaps smells like you wouldn't believe. (And if you have ants, it'll kill the lil bastards without hurting you).  I find it better than vinegar and baking soda for stain and stink, and lord knows I love me some vinegar and baking soda.

• SHAKE OUT YOUR CLOTHES. Spin cycles throw your clothes up against the walls of the washer. For the love of god, shake them out before throwing them in the dryer! If you don't, and just cram them in there (AHEM JBB), it's magical thinking to assume the dryer will take care of things for you. It won't.

I haven't even touched on hand washing clothes and how Woolite is also the devil. I'll get there.  I'll get there.

Man, I do like how this post makes it look like I don't have random yogurt smears on the shirt I'm wearing right now (thanks to the littles). 

tactile necklaces

So teething necklaces are a THING these days. A very useful thing, if you ask me, as my littlest little liked to yank the shit out of my everyday necklace (silver chain with the biggest little's thumbprint on it, made by Camille Cesari, who I cannot recommend highly enough for parent/grandparent gifts!).

Oh, ignore the laundry behind me in the bathroom, and the fact that this was the first time in days I was vertical (stupid stomach bug) and focus instead on my accidental coordination of phone case and neckl;ace! I'm a grown up lady who does that thing not at all by accident!

They're essentially necklaces for grownups--not for kids--that are made from silicone beads, strung on satin cord with a breakaway clasp (pull hard on the clasp and it'll break apart so no one strangles on it).  Really, they should be knotted necklaces, with knots between each bead to keep it from being a choking hazard, but some of the cheaper ones out there are not handknotted--a bad idea for anything designed for kids.

The silicone beads are firm, but slightly squishy and have a great tactile matte rubbery feeling.  As you wear them they warm up and soften slightly.  And as someone who really likes tactlie things,  it's really really hard to keep myself from gnawing on them. So I squish them instead. 

They're pretty cute, very "statement necklace"-y. And the folks who make them charge a lot for them (rightfully--time + materials + profit = $) . 

But I like making shit. And I like choosing my own color and bead combos. And not paying $60 for something I can make myself.  

So, I hit etsy for some silicone beads, and got a couple of different colors and bead shapes, as well as the breakaway clasps. I had the satin cord already.  An hour on the couch in front of the teevee, and bam, several new colorful necklaces that I can fiddle when bored or let my kid chomp on while I'm holding him!

Do you think the filter covers up the cat hair on the duvet? I hope so. 

Quiet week . . of illness and links

Quiet, because we were all nearly on our deathbed with the damn stomach bug going around.  First the littlest little, then the bigger little, then me, then JBB.  I'm just waiting for our poor poor sitter to be the next to fall by the wayside. 

But now that I've fully cleaned out the Shop Rite of all the lysol and sanitizing everything and am vertical with solid food again, I have links saved up because what else is there to do when sick but moan and read random shit online?

Think they'll do Leggy Blonde? Even without Murray?

I found these amazing mason jar lids by intelligent lids, with lids for every possible use via Food in Jars. they have a notch for a straw! They are brilliant.

Free streaming TV shows and movies at ShoutFactoryTv!! Really random ones that are all over the place and truly awesome, like MST3K and Miss Firecracker and RHODA people, RHODA! It's like you can see who acquired what companies just by looking at the weird weird mix. 

This is an amazingly elegant solution to smoothing out neckline shaping in handknits at cocoknits.com.  Really genius and simple.