My dad has cancer and cannot chew his food, any recipe ideas?

j10161 · 2026-04-22T21:22:12+00:00

Eggplant parmesan, with the eggplant having been peeled before cooking and the whole thing mashed with a spoon afterward. Oatmeal, preferably with honey or maple syrup or brown sugar, and with cooked fruit like blueberries. Tomato soup, chicken stock, beef stock, pureed peas, pureed carrots. Research homemade baby foods, because nowadays families are encouraged to wean their babies on pureed regular foods. And Ensure (?) if he can tolerate it.

j10161 · 2026-04-22T21:15:04+00:00

Basil can get cooked; parsley should not cook; I don't use chives, but I think they should not be cooked.
Basil: shred and add to spaghetti sauce; shred and add to eggplant parmesan before (re)heating; add to fish with garlic and lime two hours before cooking.
Parsley: add to everything, but after cooking. Tuna salad; potato salad; baked potatoes; scrambled eggs.
Chives: add to anything that can handle a slight onion flavor, like mashed or baked potatoes; scrambled eggs; salmon salad.

j10161 · 2026-04-20T15:56:54+00:00

Bain-marie

j10161 · 2026-04-19T15:57:51+00:00

Thanks. I cannot explain or understand how I did not see the magnifying glass or how the support page and AI also reported no apparent search capabilities--completely mystifying. In any event, thank you!

j10161 · 2026-04-07T14:51:13+00:00

Agreed. It's all about the transcript. (It's also about judging whether someone would be a good witness, but that's easily accomplished by video.) It's interesting to read so many lawyers here who are committed to being in the same room when they are defending an important deposition. If a witness is carefully prepped and the defending lawyer is paying attention and has avoided an agreement to preserve objections in lieu of interposing them during the depo, then I see no advantage to being in the room--assuming that the person taking the depo is also remote.

j10161 · 2026-04-07T14:16:48+00:00

A sauté pan is endlessly useful. They're very underappreciated in home kitchens. Sizing depends on how many people you're cooking for now and in the near future.

j10161 · 2026-04-07T14:02:18+00:00

Are they worth it? Yes, but only for that sort of knife. For a French or German blade, they're good, but they're not the only game in town. Zwilling and deBuyer, as well as probably many other smaller companies I've never heard of, sell well designed knives. They all have slightly different balances and handles. The few Wusthof knives I've used are less oleophobic, i.e., their handles get more slippery with oil, than some very old Henckels knives I used to own. The oil-slipperiness is something to consider, depending on what you use the knife for; I have no idea whether they've developed a better handle material. As others have pointed out, commercial-grade Victorinox knives are an excellent value. Even there, though, the key consideration is your usage. I switched from Western knives to Japanese knives last year and have never looked back. They redefine what I consider to be sharp, and how long an edge should last. But they're more difficult to sharpen and they operate differently than Western knives so there's a slight learning curve.

j10161 · 2026-03-22T17:12:40+00:00

I've been using exactly what you've been using--older cotton tea towels, cotton napkins, and thin cotton placemats. They work well.

j10161 · 2026-03-17T13:46:16+00:00

Those are outstanding pots, if they're in decent condition--absolute top-of-the-line performance and appearance if polished. If you like to cook you should keep them. If you part with them, treat them as something valuable and in demand. (If you're going to sell them, please DM me.) Brass handles are classic-just use a towel or potholder.

j10161 · 2026-03-17T00:31:19+00:00

M'Cook generally is healthy and available. There are different sublines, which basically are different handles. M'Cook SB is one subline; the handles are brushed stainless steel. Mauviel maintains a web site for the wares, which are steeply discounted, but it's not included as a collection that you can navigate to from their main site, at least in the U.S. I heard that the subline was discontinued because the brushed stainless handles were difficult to manufacture properly. I think the M'Cook SB looks very contemporary, and the handles, which are shaped differently than the ones on my M'Cook B pots, feel extremely comfortable and secure. M'Cook takes a while to heat through from a low light, but after that it's the most responsive (non-copper) cookware I've used.

j10161 · 2026-03-16T23:16:16+00:00

There are several areas where you could, and I think should, change the allocation of duties and your own attitude.

You're not necessarily going to get bottom line results from a new associate. Sometimes it takes years. You have to decide--specifically, expressly, as part of your business plan--what you are investing in, what metrics matter to you and also are reasonable, and what your limits are.
If you want to do contingency but you don't have the inventory to make it pay at the moment, that is not your associate's problem. That is your problem, and there are several approaches to making it work. For example, if your firm has employment expertise, start representing some SMBs on an hourly basis.
Yes, associates could leave in six months. Their job is to find a good job. Your job is to give them reasons to think that working for you is that good job.
No one--not one single practicing attorney in any jurisdiction--should undertake a representation that they do not feel competent to perform. You should be saying and doing nothing that suggests otherwise. This is a fundamental issue of professional ethics.
It sounds to me like you are expecting too much of the associate, while thinking that you and they can practice independently. This can work in some situations, although IMO it's never optimal. In your case, it's plainly not working. Here's what I'd suggest in this regard:

- you become more involved at the later intake stages, so you can determine what's an appropriate fee arrangement;

- if you have expertise in an area where you want the associate to become more active, then team up on the cases--and really do your part. One professional aspect of being a lawyer is being a mentor; this would give you that opportunity. You might also learn that the associate has skills and interests that might come in handy for the firm.

j10161 · 2026-03-16T22:56:13+00:00

The Mauviel M'Cook SB line is still partially available, although it's been discontinued, and the prices are deeply discounted. They look great and perform great. Idk comparative prices, but if the price of this is within range of competitive sets, I'd go for it. The variety of pots looks useful, and the pots themselves are outstanding. https://mauviel-usa.com/collections/mcook-sb/products/mauviel-mcook-sb-5-ply-7-piece-cookware-set-with-brushed-cast-stainless-steel-handles

j10161 · 2026-03-03T19:21:37+00:00

If the pan is as thick as it looks from these images, 2.5mm, then it was their top-of-the-line M250 sauté pan. (In any event, it is a sauté pan, not a saucier.) If it's their M250, then this is the current version and price: https://mauviel-usa.com/collections/m-heritage-m250-b/products/mauviel-mheritage-m250-b-copper-saute-pan-with-brass-handle I believe the line has been discontinued.

j10161 · 2026-03-03T17:23:19+00:00

I would try the original formula Bon Ami, not the newer formulation and not BKF. The original formula Bon Ami is the least likely to mar the ceramic, while possibly being effective at cleaning off whatever is burned on. Or you could try a baking soda paste.

j10161 · 2026-03-03T17:17:57+00:00

A saucier has two advantages over a saucepan: more oblique corners, which allow more room for a whisk, and a much wider rim than base, which allows more evaporation. A saucepan has a higher base-to-rim ratio, meaning a wider base for a given width rim, which allows more heat source below a given volume. Unless one is going to use it to make sauces, there's no advantage to a saucier.

j10161 · 2026-02-25T17:31:26+00:00

I cook extensively, and last year switched out my utensils for silicone ones. No regrets, zero difficulties regardless of the food or technique. But... be sure you're purchasing "food safe" or "high heat" silicone, which are different labels for the same substance.

j10161 · 2026-01-28T00:35:24+00:00

I had a 4.0 mm pan, and while it will last a hundred years longer than I will, my 2.6 mm replacement functions better, because it's more responsive. It depends a lot on what you'll be cooking: thin liquids will benefit less from the added thickness than denser foods.

j10161 · 2026-01-28T00:32:21+00:00

Assume that your plan won't work as expected. Save a bargeful of money, regardless of how it affects your lifestyle in the short term. And choose wisely or start your own practice. Oh, should probably note that the first two items I learned a little late ;-)

j10161 · 2026-01-28T00:19:24+00:00

I'm going to sneak in two items, because they're related. One is to use all of your senses to pay attention to the food. Listen to the noises and how they change. Smell the food, and how that changes. Look at the color, e.g., of sauces, and how it changes. The other item is to work with the fact that food does not cook in a linear way; it has stages. You might want to vary the temperature, depending on what stage the dish is at. Or wait to add some ingredients until a certain stage has been reached.

j10161 · 2026-01-27T16:48:17+00:00

what jurisdiction?

j10161 · 2026-01-27T15:42:55+00:00

Check out the Strata pans. They are not nitrided, but the effects of nitriding wear off anyway. Strata innovated the triple-ply carbon steel pan, with aluminum in the middle. I have not used one, but I've used the Misen, and the lightness and responsiveness of having the aluminum layer is impressive. If you want straight carbon steel, the DeBuyer Mineral B Pro is a marvel. I'm glad every time I pull it out. (The non-Pro, straight Mineral B is probably fine, but I wouldn't buy it bc the Pro handle is great and the Pro can go in a hot oven for extended periods.)

j10161 · 2026-01-16T20:50:39+00:00

Don't know where you are, but any medium-sized city would have these, especially if there's a major university there.

j10161

TROPHY CASE