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I have 4 sheet pans I picked up from a restaurant supply house. I love them!! use them all the time. I tried to keep them shiny, but it was futile. even the backsides are mysteriously stained. you know what? I love the patina!! tells a story. the time a braise overflowed in the oven...

here's mine. it might be #1303. I forget.

i bought a commercial version for my home. went with the Waring.

oh, my doctor handed me off to a Gastroenterologist. Just saying.

if i knew there was a discussion about my fat liver, i would have joined months ago. i am living it now. i did my annual blood tests required of me by my doc. my ALT enzymes would go up and down.. the last two times, they went up again. time for my doc to further investigate. 1st step...

my 90% knife is my CCK 1305 cleaver. it gets freakishly sharp and stays that way for a long time. don't ask me what steel it is because i haven't even considered looking that one up. i'm not concerned about it. i can mow thru my ingredients quickly and efficiently and move it to/fro without...

certainly, a risk. but my kayak is super stable, and luckily i haven't flipped yet. i have flipped it on purpose a few times just to practice getting myself back in safely. i assume all my gear is gone at this point.

i live near San Francisco, CA. if i had to pick my favorite hobby, it would be kayak bass fishing. a very close second is cooking at home. i enjoy eating a meal out and trying to recreate it at home. anyways, just a regular person that can cook fairly well at home. talk to you all soon!