I have a couple rough finished Lodge cast iron pieces (Dutch oven and skillet), a couple smooth 100+ year old Griswold (Dutch oven and skillet), a couple expensive smooth modern cast iron skillets (10” & 12” Stargazers) and a cast iron Japanese omelet pan with a rough finish.

I put a row of hooks on the backsplash, and there I hang the tongs, my #1 and #2 spatulas, the slotted spoon and the serving spoon, and the soup ladle. That way there’s room in the tool drawer for the peeler, the masher, the microplane, the shears, etc.  

These are all good suggestions. The best one, though, has to do with cooking for others. If you are cooking for a crowd, avoid adding heat altogether, and serve hot sauce, hot flakes, hot peppers etc. on the side. It’s easy to make things hotter, but you won’t be able to cool them down. Capsaicin on the side makes…

A long, long time ago (40 years? 50? I’m old) I was taught to hone my knife as if I were trying to slice a piece out of the steel with it. That made me find the correct angle, by it having the least resistance, and use the entire blade as I moved the knife down the rod, because that’s how you slice.

I most regularly use a chef’s knife, a santoku, or a nakiri (I was stricken with More Knives Syndrome for a while there). Honestly they are all delightful in their own way. I choose which one to use randomly, leaning more toward the chef’s or the santoku for the pointy tip. But the nakiri is deadly on soup vegetables.

Carbon steel flat bottom woks!

I know what I got.

I do like the taste of A-1! But not on steak. If you do use steak add-ons, the proper ones have developed naturally over the years, and should be used judiciously and respectfully: bleu cheese crumbles, a little wasabi, compound butter, etc.. A little bit goes a long way, y’know?

I’ve thought about that: that there’s no economic downside to having both sets of tires. But I do 95% or more of my winter driving on dry and wet roads. There’s a trade off in tread pattern and temperature, yes, but I just don’t think I drive enough in those conditions for that incremental difference to matter.

I agree completely. When it’s icy, I stay home. 

Agreed. Snow tires are for people who HAVE TO drive in the snow, and for people who live in truly snowy parts of the world. For those of us in that middle area, where it snows but the roads are usually cleared by the next day (41° n latitude, NEPA here), all season tires are the best choice. Thinking back 30 years, I…

I thought the B20 engine was a 2 liter? That was what I thought was in my 144e. Yep, just checked. The 1.8 was B18, the B20 was 2.0. Makes sense.

I’m 6’2”. It’s a great car. It’s too small for me. 

You know, it might matter what part of the country you live in. Almost all of my driving is Pennsylvania/New York/New Jersey. If I lived in Texas, or Nebraska, etc I might feel differently. 

My other car is a ‘97 Miata. 

Thank you for that clarification, I thought it was on all highways. I mentioned construction zones, I knew about school zones too but we were talking freeways.

An explanation for the cruise: most of my highway driving is in PA, where the speed limit on interstates is either 65 or 70, by law the State Police can’t ticket you until you are at least 10mph over, and in practice they don’t ticket you until you are 80 or over (other than construction zones, which have no leeway…

Cruise control. I have never liked it. Every now and then I’ll turn it on while on a trip, but after 10 minutes or so I turn it off. The newer ones, with the radar that slows you down and speeds you back up when you change lanes, is better. But I still don’t like it.

IDK. Maybe if it wasn’t ugly? ND, not even close.

No new articles since last month, is Skillet dead?