dickiev

Damned pans!

My pan here at the house is only a 10" circulon... and it's got total cheater edges on it that run vertically at the top of the lip.



The good thing is, even when tossing 1/3 - 1/2 of the onions on the range, my arm, and the floor... the chef still offered me a position!

The bad thing is... (well, better thing, i suppose) is that I totally see now why I was having problems getting a good "jump" in my pan at the restaurant... 10" motion doesn't work well in a 12" pan.

Time to ask the sous chef if I can borrow one of their pans to practice with at home... just turned out six plates of carmelized onions (minced and sliced) over HIGH heat (at home... lol) pretty easily... and without much mess.

Garrrrrrrrrrrrrrrrrrr. Time to get used to INDUSTRIAL things again!

Hahahaha ... all that chef talk is making me a little hot!