My favorite peeler for stress-free peeling of any squash is this one by Messermeister. The handle is well designed for your grip, and more importantly, the blade is not cheap and doesn’t fall off its hinge under pressure. Some of the other ones I used had dreadful handles or if the handle was “ergonomic,” the blade was a throwaway. And I must admit, I use it to peel celery as well. The Anchor Hocking Batter Bowl has the measurements marked in raised glass and not painted on. It can keep the stock pretty hot on the back of the stove. I now just pour the stock out in
You really don’t need a “risotto pan”. Even in the sublime restaurant, Da Fiore in Venice, the waiter brings it out in a copper saucepan, stirring your portion before it is plated. Pictured is the 4 quart saute pan, which I have used daily for more than 40 years. It works as well for risotto as it does for rib chops. A copper pan is an investment, but I can attest that it gives results like no other piece of cookware and will last beyond your lifetime and never go into a landfill.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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The recipe states under Instructions: "gently sauté the... garlic, and ginger" and "Stir in chives,.." These are not listed under ingredients. Should I throw caution to the wind and include them? If so, how much?
Peggy,
Thank you for catching this huge mix-up! I lost power in the middle of transcribing this recipe from an earlier post and somehow it got scrambled It should be correct now.
Nancy
Thank you very much Nancy!