Pittsburgh is home to manufacturers of leading kitchen equipment. If you are a serious chef or a self-respecting foodie, you have doubtless heard of Pittsburgh’s own All-Clad. But have you heard of USA Pans? Maybe not, because they create branded bakeware for retail labels like Williams Sonoma or Sur La Table.
If you ever use pans made by USA Pans, you’ll never want to use anything else. This bakeware is a commercial favorite: quick release silicone coating on heavy duty Pittsburgh steel. In my own kitchen, I have muffin pans, half-sheet pans, a meatloaf pan, and a baguette pan from USA Pans, and I’m still looking to stock up on more.
And Saturday November 2nd from 8:00 a.m. to 1:00 p.m. might be the time to get a few more pieces. They are having their biannual PAN SALE!
Come check it out! They’re located at:
33 McGovern Blvd.
Crescent, PA 15046
Link to this address in Google Maps
This year has been great for wild mushrooms, and even now as we enter autumn, a favorite among mushroom lovers is ready for picking. I’m talking about hen-of-the-woods, ram’s head, sheep’s head, maitake, signorina, grifola frondosa, the king of mushrooms some say. This mushroom is highly valued in traditional medicine, but it’s also very tasty and versatile in the kitchen.
In the past two weeks I have foraged around 5 pounds of grifola frondosa. The first day we had them with ham, collard greens and smoked gouda. I also made a creamy mushroom soup a few days later. And the leftover cream of mushroom I used to flavor a rice and chicken casserole—better than Campbell’s!
The rest I pickled in a simple solution of vinegar, water, and salt. I also used a little fresh thyme and a green onion from the garden. My philosophy on pickling is keep it simple, so that whatever you’re preserving can be as versatile as possible when you later use it in a dish.
Mushrooms are a great addition to any meal: fun to work with and even more fun if you are able to forage them yourself.
How about an event for everyone in the family? “Food, Film, Music, Books and Beer”–this is what you’ll find at the “The Brooklyn Brewery Mash” in Pittsburgh, October 22nd to the 27th. Check out the program of events. I’m especially excited about “Chaos Cooking,” a potluck where people don’t bring a finished dish, they bring the ingredients they want to cook.