The wife is a HARDCORE cook. Ask anybody who’s been to her dinner parties. We eat restaurant-quality every time she steps into the kitchen. She may argue that point, but she’ll be wrong.
She of course gets this good by being to cooking like I am to guns. She does it a lot, and she reads a LOT of cookbooks and magazines, and watches a lot of cooking shows.
Our favorite is Alton Brown, because we’re scientists and he speaks our language in the kitchen.
Alton is a bit of a gear-queer in the kitchen, and isn’t afraid to point out a good product he uses. One of those is All-clad pans.
On one of his shows he described the pans as, I quote: “The Smith and Wesson of Cookware”. That statement interested me. We have several of their pots and pans, and I’m also a bit of a fan of S&W firearms, and I’d say the comparison is VERY fair. But its an odd coming from a Camera Operator who went to cooking school in Vermont…but he grew up, and lives in Georgia. I suspected he was a gunnie.
Sounds like he knows what he’s talking about, and carries! Good for him! Also good for him about being open about it!
I KNEW IT!
(Tho a PPK in .32 and a Kimber Ultra Carry 2? Not my first choices….tho anybody who carries a .32 PPK isn’t some chairborne Ranger, just like the guy who carries an old K-frame .38, beware of them, because their guns aren’t flashy and cool, which means they probably know how to shoot them, and shoot them well!)