I've been wondering whether my attachment to glass baking pans is misplaced. A cornbread spree gave me the opportunity to compare glass and metal pans. I had some extra buttermilk; since cornbread is a good thing to have in the freezer, I decided to make two pans. The pans are slightly different sizes and the batter wasn't exactly the same height. But the difference between the two pans was obvious from the instant I pulled them out of the oven. The cornbread in the metal pan is clearly browner. When I tested the two loaves with a toothpick, that loaf also felt more done. This isn't a particularly scientific test but it does get my attention. Not only will I start to bake with metal pans as much as possible, I will start to shop for a metal pie tin.
I just enjoyed a delicious, hearty dinner at Janet's Kitchen. It is located on Clairmont near Scott Boulevard. The restaurant is well-organized for both dining in and takeout. The prices are quite reasonable, too. The owners, who are very nice people who clearly love what they do, explained that Janet is his mom and that they named the restaurant after her. My pork adobo was hearty and delicious. The sauce was tangy, nicely salty, and very, very porky. I actually ate all the beans first---creamy and delicious. The rice was sticky, all the better for sopping up gravy. I also used the buttery cornbread to soak up the sauce.