Cookery

[stoutfellow]

I made a big batch of chicken chow mein for this week's dinners. It's not too bad, but I think if I make it again I'll use fewer noodles and more chicken, and throw in some crunchy stuff - water chestnuts or celery, maybe.

Also, I need to get a bigger casserole dish and a bigger frying pan. This is the third or fourth time this year I've had problems with overflow.

Comments

Bigger Frying pan

[khavrinen.livejournal.com]

Although it's a little pricey ( around $40-$60, depending on where you get it), I really love my Calphalon 12" Fryer ( sometimes called jumbo fryer (http://www.target.com/Kitchen-Essentials-Calphalon-Anodized-Fryer/dp/B000FNC60O/qid=1212689153/ref=br_1_1/601-0859001-7768927?ie=UTF8&node=13002781&frombrowse=1&rh=&page=1) ). This pan will not give you problems with overflow -- it's three inches deep -- and the sides are a little sloped so you can use it almost like a wok, but the bottom is still flat enough to make contact with the whole burner. Although it steams up pretty quickly, I like the glass lid, too, because it still gives more of a hint when things are close to being done than a regular metal lid.

I feel a little silly doing a product endorsement for a frying pan, but lately it seems like very few of the things I buy are still making me happy more than a year down the road, as this one is.

Re: Bigger Frying pan

[stoutfellow.livejournal.com]

Thank you! That sounds good; I'll keep it in mind.