a cutting-edge food thing

Friday, oct. 6, 2006   |   0 comments

I am intrigued and tempted by the Baker’s Edge pan (discovered via Chocolate and Zucchini, one of my all-time favorite food sites).

I’m very close, you even might say I’m close to the edge of buying this thing, but as more of an inner piece person, the concept of “nothing but edges” doesn’t hold as much sway as much as it might. Though I guess the whole point of the pan is that the edges remain moist, what with no longer languishing to the point of overdone-ness while waiting for the inner areas to cook sufficiently.

Better still, the pan forms the shape of both an E or an M, making it a potentially wise investment for my household, where it could be used to make both celebratory M(arco) birthday lasagnes and E(vany) cornbread loaves. Plus it paves the way for many “edgy” jokes, which is always fun, especially when it comes to food. “This frittata tastes a little edgy, don’t you think?”