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.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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