What to Cook With

I previously blogged about how to cook.

Now, I've just received an email from a reader who's in the market for new cookware, asking if I had any recommendations. Well, this is what I installed in the kitchen of our downtown loft last April. Most of those pots & pans are a semi-commercial hard anodized version of Magnalite and are no longer in production. I've since taken then up to the cabin and replaced with All-Clad stainless steel.


It's quite a different cooking experience, but fun. The other thing I'm using more and more is a good large cast iron skillet. For doing bacon and eggs where you wish to fry up your eggs in the bacon drippings (up, or over easy), there's nothing better than the cast iron. It's also great for liver and onions.


Notice: no dipping in flour. Absolutely not needed. Here's a tip for beef liver, however, which I obtained from Sally Fallon's must-have cookbook, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Simply squeeze a couple of fresh lemons and let the liver marinade in the juice for an hour or so. Rinse and dry, and cook it in bacon drippings. It came out wonderfully tender.

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