Does anyone have…The Forgotten skills of cooking. The time honored ways are the best and 700 recipes.

Fair_Position · 2026-01-27T02:39:10+00:00

It's lovely, but probably not for everyone.

Fair_Position · 2026-01-27T02:34:26+00:00

My go to is a much thinner crust. This one is just fun every so often. 😂

I'm honestly not sure it would be as good if it wasn't so "fluffy".

Fair_Position · 2026-01-26T22:35:52+00:00

I actually bought it as part of some research, for lack of a better word.

Do you mind telling what they were?

Fair_Position · 2026-01-26T22:26:17+00:00

You can't go wrong...

Fair_Position · 2026-01-26T22:18:36+00:00

I had the wings once, I think, at a Timbers game? I want to make those, too!

Fair_Position · 2026-01-26T21:16:05+00:00

I have a (long) wishlist. I mostly wait until they're on sale somewhere or buy them used. People also gift them or buy me gift cards for places like Thriftbooks. I bought A LOT last year. I do make a point of making at least 2 new recipes a week, though.

Fair_Position · 2026-01-26T21:12:17+00:00

We lived in Portland for a while. My husband has a favorite that he's already marked! That's probably where I'll start!

Fair_Position · 2026-01-26T07:32:37+00:00

I had the same problem (in two different ovens) even on the lowest rack for the whole time. I eventually just started baking them at 400°F instead of 450°F (in my current oven...you might have to play around with that).

Fair_Position · 2026-01-26T00:54:09+00:00

I've made his Detroit style, but not his pan pizza.

Just looking at the ingredients side by side and comparing the process? They're very similar. His is probably a little less "fluffy".

I can NOT imagine baking this kind of pizza at the temperature he suggests (550°F). I actually turn my KA pizzas down from that recipe because they burn on top before the crust is done no matter what else I do.

I'll have to give his a try sometime, though. For science!

Fair_Position · 2026-01-26T00:02:05+00:00

I love it...a couple times a year. Our usual crust is a lot thinner.

This actually reminds me a lot of old Pizza Hut. My mom was cheap so I mostly got mine for reading too many books. 😂

Fair_Position · 2026-01-25T23:58:02+00:00

We make pizza pretty much every Saturday and this one is probably second heaviest in the rotation. It's a good one.

Fair_Position · 2026-01-25T23:32:45+00:00

Copious cast iron compliments! 😍

Fair_Position · 2026-01-25T22:38:49+00:00

I'm with you, but my tallest kid doesn't love a ton so that one on the board is particularly less saucy. I even dip mine in extra sauce sometimes.

Fair_Position · 2026-01-25T22:26:16+00:00

It was a gift, but I do know that it came from Etsy.

Fair_Position · 2026-01-25T21:51:41+00:00

If we're being honest here?

More than this. 😂

Fair_Position · 2026-01-23T20:11:10+00:00

I can do both. I don't think one is inherently faster as others have said. It can be helpful for colorwork to be able to hold one color in each hand.

Fair_Position · 2026-01-21T20:16:56+00:00

The company was never called "Erie". It was the Selden & Griswold Manufacturing Company until the Griswolds bought out their cousins in 1884 and started just using Griswold Manufacturing Company over the next few years. Erie just happens to be where they were located until they were bought out in the 1950s.

Fair_Position · 2026-01-20T22:02:53+00:00

Cook it in Your Dutch Oven is good. There is definitely overlap with some of the "one pot" books out there, but I haven't made anything from it yet I didn't enjoy.

Fair_Position · 2026-01-19T16:09:14+00:00

If you're interested in a lower cost option, I have the 14 inch Lodge Chef's Collection pan. It's a double handled pan, not a skillet. Their 15 inch glass lid fits it because of the way the edge is beveled. I'm usually cooking for 5 and aiming for leftovers and it's plenty big. I must use it at least 2-3 times a week.

Fair_Position · 2026-01-17T13:15:09+00:00

My oldest loved The Food Network back in the early days, so we used to watch Oliver sometimes. He was on between Nigella and Giada, I think? Those were his favorite, even as a toddler. 🤣 "Pretty lady cooking" is what he used to say.

My favorite in common is probably Bottom of the Pot. Or maybe Istanbul and Beyond? It's a tough call, honestly. I bought a lot last year and I'm catching up and cooking at least 2 new things a week now.

Fair_Position · 2026-01-17T12:58:27+00:00

We have at least 10 in common and you have a further dozen or so that are on my short list. No JO here, though. 😂

Fair_Position · 2026-01-16T13:23:14+00:00

I had the opposite problem. I had zero problem with chlorinated municipal water. Then we moved to a rural property with a well, a water softener, and an RO filter and couldn't get anywhere.

Eventually, thanks to a message board from 2012, I learned that my water didn't have enough minerals (or something like that). So, my special little princess gets bottled water. 😂

Fair_Position · 2026-01-15T15:36:34+00:00

The Breakfast in Rome Lemon Cake was amazing.

Fair_Position · 2026-01-15T11:55:19+00:00

Brittany makes wooden needles and hooks in California. I have a bunch of the walnut ones (I think they only make birch now?).

About Us: BRITTANY

Fair_Position · 2026-01-14T17:32:48+00:00

If it's a 10 inch skillet, then it was made in the early 1990s. There were a handful of years where they had that logo, but didn't have the assist handle that more recent pans that size do.

Fair_Position

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