///M5

Actually browned naan with garlic on the steelie tonight

What's a good reasonable pot and pan set? Everything I see at the store is garbage. I thought about getting some pans at a restaurant supply store but don't feel like paying 89-90$ a pan. Budget is around maybe 250 for a good sized set Swiss Diamond is what we use. A decent set will run you $4-500 though. I was given the Berndes version of one of those. The cheapo blue steel pan I linked is a million times more non-stick. It does require seasoning, but it is super easy.

I had a set of SS pans once and threw them away the first night I used them. I burnt absolutely everything and everything stuck to them. I now use pans with a ceramic non stick and love them!Just so you know, if you ever go to any restaurant where there is a famous chef your meal will most likely be prepared in SS. I am referring to the cooking surface only, not the pan material. My pans are all copper but "tinned" with stainless. Stuff only sticks if I fuck up. Most famous chefs cook food that is shit to the masses. Seriously? I don't really agree. ALL of my friends always shit when they eat here and I've enjoyed some rather good chef's meals. I also didn't state their sous chef's or someone else can run their kitchen. That isn't easy. Also am not implying Emerill Lagasse can even cook a chicken without ruining it. Just saying when you eat a meal cooked by a real chef there is a reason they don't use non-stick hardware.

No, but Imp already answered that in your other thread. As for your other question, some comments. - the PWX SUCKS as a midbass, do not use it for one - a 5.25" driver is a TERRIBLE midrange for a 3 way - a component set tweeter will not be your friend in any installation. There are very few that are worth a shit. Component sets in general are awful. It is more than norm than unusual when building speakers to spend as much on the crossover as the raw drivers. This means a manufacturer selling a $190 set has to have $100 for the crossover or wimp it out. Now realize when you buy that set for $60 how little of that is for the drivers. In reality they still have to make 50%, so $30 worth of parts total. $15 for crossovers. Leaves lots of $$ for some seriously great midranges and tweeters, huh? *note the $190/60 came from you.

Just make it sound worse in a ton of ways. Instead of buying random drivers, post up what you are lacking and what you'd like to improve.

In general, most 3 way integrations in cars fail. Reason being is most people attempt them before they understand what changes are required and occur with processing to nail down a 2 way. WIth the number of variables going up significantly with a 3 way there is no way they can handle it. If you want to do that in the future, start playing with your 2 way like crazy. Adjust for every option of phase, change your crossover slopes and points to a variety of different locations and spend time listening to single drivers (not even stereo pairs, just the single driver). Teach your ears to hear the drivers struggle and then use what info you find to tailor the choices outlined above. This take weeks/months with a 2 way, a 3 way multiplies this by way more than 2. Add to that the drivers you are trying to make work together won't and it would not help. Great goal, just don't start there.

You CANNOT cook in a cheap stainless pan. Cheap steel sure...but that is a different topic. For instance, my egg pan: http://www.amazon.com/Paderno-World-Cuisine-10-25-Carbon/dp/B001VH6UYG/ref=sr_1_2?ie=UTF8&qid=1385781109&sr=8-2&keywords=blue+steel+crepe Works WAY fucking better than any non-stick. Also use it for crepe's and 10" pancakes. If your burner sucks you may want a slightly smaller one.

but it is restaurant quality copper. For the general user an All Clad fry pan. I prefer the copper core, but step down as your budget denotes For the non-fry pans you do not quite need the quality. Sure it is nice to have your saucier even, but you can compensate by stirring. You cannot do that when frying. Personally I would shop at TJ Maxx and search for the right deal once things were priced. Of course this time of year perhaps you can score.

What's a good reasonable pot and pan set? Everything I see at the store is garbage. I thought about getting some pans at a restaurant supply store but don't feel like paying 89-90$ a pan. Budget is around maybe 250 for a good sized set Although better than knives, a set is still what you may or may not use. You need some sort of saucier, a med fry pan, a large fry pan and the rest is up to you. If you just bought my large fry pan here in the states it'd be close to $1k.

I had a set of SS pans once and threw them away the first night I used them. I burnt absolutely everything and everything stuck to them. I now use pans with a ceramic non stick and love them!Just so you know, if you ever go to any restaurant where there is a famous chef your meal will most likely be prepared in SS. I am referring to the cooking surface only, not the pan material. My pans are all copper but "tinned" with stainless. Stuff only sticks if I fuck up.

Best wishes to you all, brother. x1111111111111111111111111111111119

Sean's confused, skip the pan, microwave everything.I like using cast iron for frying anything really. It doesn't lose as much heat when you drop cold food in it.And it sucks fucking donkey dick if you have to make a temperature change.

i love steel

If the knife store doesn't let you demo the knives you don't want to buy it either. Bring a bag of carrots.

Do NOT let her talk you into different knives. Sets are STUPID. ALWAYS a waste of money.

I'd also add there is only one use IMO for a non-stick pan. That is warming leftovers on milder heat. The stupid teflon is a crux that cause most to never be able to cook well either. Hides all the beauty and interaction of the food and the pan which is terrible IMO. I also feel this way about cast iron although I keep two cast iron pans for a different reason. Cast is extremely useful when you don't have enough heat for what must go in the pan. You can overheat the pan so that it never cools below where you need it to. This of course is also the disadvantage of cast. It is therefore superb for long and slow methods where you want a consistent temperature. Just not the right choice for a controlled sear and they also flavor pan sauces in a way I don't like.

Okay, you creeper. HOW did you know I was at a kitchen store today looking at knifes.Please don't look at knives, but a KNIFE. Buy a chef's knife that fits your needs and then add a pairing knife from the same set to finish off what you need. All other speciality knives you can get by with cheap ones. ie, cheap bread knives, serrated, are okay. Hell even cheap filet knives are good although they have to be sharpened for every use. I'd then grab a diamond hone off Amazon and call it a day. And DON'T be scared of the $200 chef's knives. They ARE what you want. If you were going to use $240 on a knife set I'd put $180+ into the chef knife, whatever "matching" pairing knife (you could even cheap out here as an ultra sharp pairing knife isn't always a benefit - I have one sharp and one dull for doing things depending on how much the blade will hit my thumb.) Seriously. And this is from experience. I probably have over $2500 worth of knives in the house and I know how to use them. I'd also say that buying your knife from a kitchen shop that TEACHES knife skills courses is a must. Most will match internet price and still give you lessons. Knife skills are BY FAR the most important kitchen skill. If you've got one hour for dinner and need 45min to cut the veggies and proteins you aren't going to make the dish. In an hour I can easily break down a whole chicken, cut veggies, and prepare a full meal that could be from a variety of different ethnicities: from fresh pasta, to stir fry, to southern bbq, to a french pan sauce, german schnitzel, japanese noodles, and I could keep going. For any of those the prep alone would easily take my wife 45 and most of my friends a couple hours. Focus knife skills on bases: trinity/soffrito/mirepoix. If you can rapidly nail down those the quality of your food will SKYROCKET. I also firmly believe in buying the animal as whole as possible. Fish always with skin & bones if I can, same with chicken and larger pieces of beef and pork. Learning your way around an animal is huge.

70" Vizio at Costco for $1450

And if I do, is a touchscreen necessary?I use it without a touchscreen. I don't use any of the metro screen though which basically makes it windows 7 with a new style start button. Oh, way faster feeling than 7 too. Personally I would do it, but it may piss you off as it has a new learning curve.

I ALMOST poured myself a mimosa this morning. Glad I don't have any orange jice otherwise I might wreck the day.

I am not today, but of course our German CFO wanted to talk to me yesterday so I worked for a good hour while cooking.

I thought Panny stopped making plasma's as well. Not interested in a leftover anything from anywhere...

That being said I can't say I've ever seen hockey on a 120Hz tv.

Considering I don't really ever watch it, the wife doesn't care so much, but when I do it is likely local sports which means hockey I am weighing cost versus piss me off.

my 55 is a sammy 240hz 3d and also been great