I had occasion to organize my thoughts on our manufacturing process recently, which over the past several years has evolved utterly without semblance of a plan. Since no one has manufactured copper cookware domestically for over a generation, it was never going to be the sort of path for which maps already existed. Not to mention that scaling hand-making to the level of hand-manufacturing is these days thought to be at least crazy, if not impossible. For example, Continue reading
Espagnole. Demi-glace. Bordelaise. English Gravy. Poivrade. Port-Berry. Grüne. Ravigote. Robert. Hunter. Aux Fines Herbes. Genevoise. Hot and Sour. Lyonnaise. Barbecue. Marinara. Yorkshire. Béarnaise. Curry. Alfredo. Coulis. Hollandaise…
Shellfish have had the long sunny days of summer to fatten up, making them especially sweet, unctuous and tender now that it’s early Winter. Arriving home with a few dozen cockles and prawns I put our new BCC 6 Quart Casserole on the fire and brought together this dish.
There are a couple of exotic ingredients in here. If you want to skip making it yourself, a good Italian market would likely have dry squid ink pasta. But if you have the pasta maker and are going for it, that same market might carry the ink too (Japanese markets are also a good bet)! Otherwise, sealed packets of squid ink (about 4g per – more than enough for the recipe) are available on-line and require no refrigeration. Continue reading
As you know, we’ve taken some pains to make absolutely everything having to do with Brooklyn Copper Cookware here in the US – design, tools, metal smithing and metal itself, all done here. We committed to this not for chauvinistic or nationalistic reasons, but because we believe that people, companies, farms, and entire economies are at their best when they appreciate, pay attention to Continue reading
For a change of pace I’d like to share some thoughts about pots and pans apart from making and marketing them. While we love creating tools with which people can do their best work, we also think cookware matters in lots of ways beyond its mere utility, and such ideas form some of the spirit of our enterprise.
So, lessons learned, refunds made, tuition paid, where does BCC stand today? Or, more to the point – and in answer to what so many of you have pointedly asked over the months – when do we begin dealing again?
Several months have passed since BCC sent out the last Hammersmith pan, and while Hammersmith is no longer in the pot dealing business, Brooklyn Copper Cookware is alive, kickin’ and coming back stronger, with new partnerships from coast-to-coast and entirely new designs for American-made copper cookware.
Organic: how far do you take it?
Living in a huge city it’s difficult to even stress organic, much less keep organic (in the sense that one easily keeps kosher or halal here in Brooklyn). The city is a constructed, human artifact – definitionally inorganic, right? Yet under the city, through the cracks and openings in its veneer, the organic world shows through. Continue reading
For the now several decades of my prior working life I produced results.
These results were just that, something to point to when someone drew a line. As a student, I wrote papers on esoteric subjects such as “non-discontinuous rabbit temporal segments” (I studied philosophy); the deadline was usually the end of a semester. During my time as a non-profit administrator volunteer hours were the measure of success, and by the end of every year we’d aimed to record a few more. As a trader, there was our annual profit and losses to tally and circulate to clients, with the hope that over time we showed more of the former and little of the latter. For nearly thirty years my results were words and figures, all of which over the long haul have as much as evaporated in the memories of the people to whom they were terribly important at the time they were produced, myself included.
(This is excerpted from our first newsletter, sent to subscribers in late June, 2011)
Welcome to our first effort at a little community outreach! Over the past
several months we’ve been contacted by all of you in one or more ways, and
if you’ve ordered from us or checked off that little box on our “Contact”
page, this here’s what you signed up for. Like pretty much everything we’re
doing at the moment, this first newsletter is experimental and we’ll work
out kinks as we go, but for the time being I’d like to ensure that at least
everyone receiving this email wants it. If not, please excuse the intrusion
and follow the link at the bottom of this page to “unsubscribe”. We’ll still
count you as “at the table” even if you’re trying to cut down on spam. 🙂