Culinary School Grads: What Construction Pans Were You Exposed To?

Ray was teasing meekah over living to see a Met-all like prouct in a standard full stove.

1 Like

image

1 Like

Let us all be more like Henri, the existential cat.

4 Likes

https://www.youtube.com/watch?v=0M7ibPk37_U

Boy, how’s this for thread drift?

4 Likes

312

2 Likes

That is correct. I’m not a “he.”

2 Likes

OMG. I saw that many years ago! I’d forgotten about it… I like that the opening credit was the famous poster for Le Chat Noir. I showed the vid to the ennui-burdened picky feline here. She gazed out the window and sighed.

1 Like

Hi all - dropping by with my moderator hat on to remind everyone to please keep things civil. Thanks!

2 Likes

He recommended a nonstick wok for what? For French cooking or Asian cooking?

OK, maybe Ray got the gender wrong, but I doubt it.

1 Like

High temperature parakeet killing? Sorry, but I cannot think of an idea worse than a nonstick wok.

1 Like

Yes, i have no idea what it is being recommended for? High temperature stir fry or….? Don’t forget that Cook’s Illustrated also recommended nonstick wok, or could have been American Test Kitchen… I will look up later to double check

That was my initial thought. I like hellfire better.

image

2 Likes

Are you a Gary Larson fan? I love his stuff, but wish I knew if he did more with a food bent.

Flapcats

1 Like

He’s my favorite comedian. Here’s one about cat food.

image

I mean “fud.”

2 Likes