So as to celebrate my launching of another blog – or rather, to celebrate the more obvious, that is, my 21st birthday in just a few days, I had this baby delivered to my door.
And this, my dearest ones, is an Anolon Nouvelle frying pan. Now ever since I moved to England in 2011, I have been cooking with the same kit: I bought it from a company called AllUnied – a very useful thing indeed: they prepare all you need (get the pun?) for university in a great big box. A medium-sized frying pan, a medium and a small sauce pan, a colander, a cheese grater, cutlery, a mug and a few more bits and bots. These were really great to get me through my pizza-and-pasta years, honestly.
Now that I’ve gotten over the fact that I can scramble an egg though, I thought I might start updating my cooking kit. So far I’ve bought from my tiny savings a whisk (my all-time favourite of kitchen utensils), a pair of tongs (so awesome I’m still scared to get them dirty), a chopping knife (I don’t let anyone else touch it) and finally, this baby that just walked through my door in a box the hight of my legs.
The speciality of Anolon Nouvelle, first of all, is that the items were created with Raymond Blanc – a chef for whom I hold a warm spot in my heart because he taught me how to make the best cheese soufflé. But on the more technical side, these pans have a three-layer bottom that make them extra special: a stainless steel interior with an aluminium core and a layer of (my favourite!) copper sandwiched in between, which guarantees the absolute perfect heat distribution, while the steel bottom makes sure I can use my pan on all sorts of hobs, including induction. The cherry on top is that the pan is oven-safe up to 270 degrees. And that it’s supper pretty, anyhow.
It is sitting next to me as of now – I am a little scared to get it dirty. I’m a bit full from the noodles I had for lunch, plus my fridge is – quite depressingly – empty. So it will probably have to wait until tomorrow when I am making… oh dear… spaghetti carbonara.
I said oh dear because this is a cooking blog and the first thing I will be making is pasta. Boo. But mind you, I won’t be buying the cheap and tasteless pasta sauce. No sir, this is going to be one hell of a sauce with double cream because I like it heavy, with tasty, fresh Parmesan (okay, this one I can’t guarantee) but definitely freshly grated black pepper and hey! What is carbonara without freshly grated black pepper?
Anyway, say hello to my little friend!
P.S. Yoghurt. I want a plain yoghurt tonight. Do news agents sell yoghurt?