I am wondering now that U are a Big Boy who ties your shoes for U?

WOW.. The Bourgeat pans and Meat Slicer just got delivered. Man are those pans HEAVY, the handles are cast iron. I got a 10 inch Fry pan, 10 inch Saucier and 8.5 inch saucier. Both Sauciers came with lids. The Meat slicer is really nice to...heavy FMA model 195. I can't wait...those Buffetes are gona be on hold for awhile....I'm gona order myself a nice piece of Corned Beef and assorted cold cuts and slice away.

Tabs, may I respectfully propose that you apprentice yourself as a sous-chef in order to learn the proper technique? Corned beef? Is it 17 Marz or am I mishtooken?

Steak au Poivre, just begun, Mauviel sauteuse evasee,May 2007.

http://forums.pelicanparts.com/uploa...1179538262.jpg

Just so you don't think I am being unkind, I am only having fun. A fine weekend to you and Mother.

If fancy pans make your meals better, howcome I still play lousy pool, even when I shoot with my old $5,000 (current collector's value...I didn't pay that back in the early 70's.) cue? With cues, I suspect it's the Indian, not the arrow. Probably the same would apply to cooking?

Good grief man, what are you doing putting steaks in a reduction pan?

Que pensez-vous fournit-vous la base pour la réduction en premier lieu, philistine ?

oy veh! pan reductions and those two steaks belong in a 10-12 sautee pan with lots of surface area to hold lots of heat to sear the steaks and not let them stew. and how the hell are you going to deglaze and reduce quickly with that tiny surface area at the bottom? your scraper's going to be practically vertical.

Have some bones, demi-glace and a decent bottle of Bordeaux lying around, your reduction pan will work well for a nice Bordelaise. :)

Wrong yet again! This operation is all about the SAUCE. You start where you want to end up, which is having surface area to flash off the cognac and get the sauce DONE because the steaks are already halfway through their rest period by the time you get the shallots moving.

Also, the photos don't show it well, but the bottom of that sauteuse is fully 8-1/2 inches across.

Now, enough with your petty assaults on my time-honored technique. If you persist I will repeal my self-imposed ban on pointing out the error of your ways on every political thread that you insist on wasting your time on. :)

neither of us has the time for that.






but the sauce will reduce faster and taste better with more surface area (more SA = more tasty scrapings) in an open 12" pan. :D

off to apply last coat on engine tin, enjoy your dinner John.

Well Pwd I suspect if someone offered you a pristine 72 911S for $10,500 you'd jump on it. Even if U only wanted to take it around the block once. I bought those pans so cheap it amounts to the same thing. Its worth giving them a try for $35.00 apiece. U buy cr@p in the store for that kind of money, so why not.

That estate had some great cookware in it..Commercial meatgrinder, sausage maker, Pasta maker and a whole ***** load more of Bourgeat Copper pans. All of it went cheap.

Bunch of girlie - boys.
I took shops - not home ec. in school.
Excelled in popscicle stick table lamps and 110 volt hot dog electocution devices !

Bunch of girlie - boys.
I took shops - not home ec. in school.
Excelled in popscicle stick table lamps and 110 volt hot dog electocution devices !

At least the "girlie boys" as you say learned early on how to not double post! :)

Hey guys, if Ccat were anywhere near where you were cooking, bet that the aroma would lead his mouthy nose to the kitchen and then he might be begging for a taste??!!

Tabs and John, keep cooking, just FedEx me a few bites when you are done!

Joe