Rachel Perlow

Actually, I think Calphalon had it internally clad at one point....it looks like the Commercial Stainless line was internally clad. If you look around in Amazon, there are a bunch of these products still online that are no longer available. Maybe they discontinued it due to production issues? <iframe marginwidth="0" marginheight="0" width="120" height="240" scrolling="no" frameborder="0" src="http://rcm.amazon.com/e/cm?o=1&l=as1&f=ifr&t=egulletcom-20&dev-t=D68HUNXKLHS4J&p=8&asins=B00005CEUN&IS2=1&lt1=_blank"><MAP NAME="boxmap-p8"><AREA SHAPE="RECT" COORDS="14, 200, 103, 207" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/egulletcom-20" ></MAP><img src="http://rcm-images.amazon.com/images/G/01/rcm/120x240.gif" width="120" height="240" border="0" usemap="#boxmap-p8" alt="Shop at Amazon.com"></iframe> Please support eGullet by making your Amazon links, eGullet commissioned links. I have to go in through our account to get this kind of link, so regular members should still follow the instructions here.

<iframe marginwidth="0" marginheight="0" width="120" height="150" scrolling="no" frameborder="0" src="http://rcm.amazon.com/e/cm?o=1&l=as1&f=ifr&t=egulletcom-20&dev-t=D68HUNXKLHS4J&p=6&asins=0563364327&lt1=_blank"><MAP NAME="boxmap-p6"><AREA SHAPE="RECT" COORDS="1, 140, 83, 150" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/egulletcom-20" ></MAP><img src="http://rcm-images.amazon.com/images/G/01/rcm/120x150.gif" width="120" height="150" border="0" usemap="#boxmap-p6" alt="Shop at Amazon.com"></iframe> This is the US link for the book. Andy can provide the UK link.

<iframe marginwidth="0" marginheight="0" width="120" height="150" scrolling="no" frameborder="0" src="http://rcm.amazon.com/e/cm?o=1&l=as1&f=ifr&t=egulletcom-20&dev-t=D68HUNXKLHS4J&p=6&asins=0819705985&lt1=_blank"><MAP NAME="boxmap-p6"><AREA SHAPE="RECT" COORDS="1, 140, 83, 150" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/egulletcom-20" ></MAP><img src="http://rcm-images.amazon.com/images/G/01/rcm/120x150.gif" width="120" height="150" border="0" usemap="#boxmap-p6" alt="Shop at Amazon.com"></iframe> <iframe marginwidth="0" marginheight="0" width="120" height="150" scrolling="no" frameborder="0" src="http://rcm.amazon.com/e/cm?o=1&l=as1&f=ifr&t=egulletcom-20&dev-t=D68HUNXKLHS4J&p=6&asins=0819706159&lt1=_blank"><MAP NAME="boxmap-p6"><AREA SHAPE="RECT" COORDS="1, 140, 83, 150" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/egulletcom-20" ></MAP><img src="http://rcm-images.amazon.com/images/G/01/rcm/120x150.gif" width="120" height="150" border="0" usemap="#boxmap-p6" alt="Shop at Amazon.com"></iframe> <iframe marginwidth="0" marginheight="0" width="120" height="240" scrolling="no" frameborder="0" src="http://rcm.amazon.com/e/cm?o=1&l=as1&f=ifr&t=egulletcom-20&dev-t=D68HUNXKLHS4J&p=8&asins=0394532589&IS2=1&lt1=_blank"><MAP NAME="boxmap-p8"><AREA SHAPE="RECT" COORDS="14, 200, 103, 207" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/egulletcom-20" ></MAP><img src="http://rcm-images.amazon.com/images/G/01/rcm/120x240.gif" width="120" height="240" border="0" usemap="#boxmap-p8" alt="Shop at Amazon.com"></iframe> Please support eGullet by making your Amazon links, eGullet commissioned links. I have to go in through our account to get this kind of link, so regular members should still follow the instructions here.

Wow, If I didn't already have an electric ice cream maker, I'd probably get that KA attachment.

I have been talking like a born again haven't I? It was just that revelatory a concept that I was totally blown away.

It makes sense that the cranberry beans took longer to cook, as they are about twice the size of the beans I was using (small red and small white beans).

Here is a link to that book fixed to give eGullet a commission: Thai Food Please help support eGullet, by making your links to Amazon.com eGullet commissioned links. Click here for instructions. Thank you.

It's your toaster, not the bag. In mine, the top gets toasted more than the bottom.

Obviously I can't speak for pcarpen or give his recipe, but I never miss an opportunity to push Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid. Great, easy to follow, recipes from all over southeast Asia. I've referred to the Thai steak salad recipe so many times that the book opens to that page by default.

I love "Shame on You." If you look at the bottom of the page, the CVS in Montclair incident, that was sent in by an eGullet member and my friend. She was so upset by what happened and didn't know where else to turn so I told her to write in. I'm glad that Ms. Borden called in Arnold Diaz to expose these bigots.

pcarpen -- that Vietnamese salad looks good. I make something similar, but while it tastes good, it never looks so pretty.

I just have to emphasize the significance of the chili I made that Jason pictured above. I asked him to buy canned beans because he wanted chili and that would be the fastest way to make it. Well, he heard my "do not by dried beans, buy canned" as "buy dried beans." So, what to do? I went on eGullet/google to get instructions for using my pressure cooker (not been used in quite a while) to get the beans going. Instead, I found even better advice in this thread about dried beans. According to Russ Parsons, dried beans do not have to be soaked and they're done in just over an hour when cooked in a covered vessel inside the oven. And you know what? It worked. Check it out people! This is as revelatory as roasted cauliflower!!!!!! PS - Jason took some pics of the chili artfully spooned over a slice of cornbread, but they didn't come out as well -- that's why you got the ugly after dinner's over leftovers in the pot.

Does it work as well with pots that don't necessarily have as heavy a lid as Le Creuset? Also, now I need more bean recipes, since I'll be cooking them so much more! Post in them in RecipeGullet people!

OK, count me in the "I can't believe it really worked" camp, a la roasted cauliflower! After an hour and fifteen in the oven, the beans were done. Period. No soaking, and they held their shape while not being too firm at all. In fact, next time if I'm going to use them in a way that they will be cooked additionally (I'm making chili), I'd take them out after an hour. Thank you, thank you, thank you, Russ Parsons! I can't believe that the old soak & boil for hours method is still the recommended one. We need to spread the word. At the very least this should be a Daily Gullet article. Hallelujah!

I'm trying this method right now. I brought about 2 quarts of water to a boil in my 5 quart oval Le Cruset, added 1 lb of unsoaked small red and white beans and 1 tsp salt and returned to the boil. Slapped the lid on and put in the oven. Is this enough water or should I check the beans? I just checked them and there was lots of steam when I moved the lid. But I put it right back on. That heavy lid must lend almost a pressure cooker level of pressure and I didn't want to lose it in case that lends to the beans quick cooking.

Update on the fold & snap vs the older bags. I prefer the older bags. Sure, they're a little harder to clean, but then you can't see the dirt so who cares? But the old bags are so much easier to use. You'd think it would be the other way around -- who wants to get buttery hands trying to shove the sandwich in the bag? -- but you get buttery hands trying to assemble and snap the new bags anyway. Too bad they only offer the new snappy bags online. I think it would be best if they offered a choice.

Get lots of small containers and make your own Dixie Cups!

Is this connected to a synagogue or grocery store? Could you tell us some more about it?

I just noticed the price of Silpat dropping on Amazon. Last time I noticed they were $15 or 16, now they're down to $12.99 for the half-sheet size (13-by-18-inch baking sheet is half-sheet, right?). Click here. Also, I noticed in the customer reviews, several people said they experienced smoke that set off their smoke-detectors when using their Silpats. I've never had this problem. Has anyone here?

Actually, the second round with the holes punched in them (as per the #5 side of a die) with the flat end of a bamboo skewer, cooked quicker and the resultant burgers were flatter. The unpunched ones puffed up a bit. Therefore docking is recommended.

Oh Yeaaaah! Hey Kool-Aid! Hate the McCains fry commercial. But the ad agency would probably love that we're even talking about it!

Here is an eGullet-Amazon link for the Norpro Stainless Steel Spaetzle Maker. However, since I already have a potato ricer, I just use the large holed disk as a spaetzle press. Please help support eGullet, by making your links to Amazon.com eGullet commissioned links. Click here for instructions. Thank you.

To answer some of your questions/comments: The chicken was not spatchcocked. I cook my whole chickens upside-down. This is for several reasons. First, as many people recommend, cooking it this way the dark and white meat get done at the same time, without overcooking the breast meat, it stays nice and juicy. Second, Jason doesn't like chicken skin and only eats white meat, so there is no point in getting it crispy. Instead, I get some of the rub in there under the skin and then remove the soft flabby skin after cooking. That's why his pic is all breast meat without the skin. The benefit to all this is that I get the yummier dark meat AND crisp skin. The onions didn't cook enough during their in the time in the oven. And, there was a lot of liquid. Perhaps I shouldn't have added the sherry/water (about 1 cup) in the beginning of cooking. So, I strained the liquid into a defatting cup and made a roux based gravy. And I continued cooking the onions down on the stovetop. I served a little bit of the onions with the chicken (the brown bit in the center of the plate), but most I put away to make onion soup with (yay eGCI stock course!). The paprika flavor was very subdued, coming out as a mild smokeyness. Next time I'll up the proportion of paprika in the rub.

Cilantro grows well, but then dies down almost as quickly. Parsley grows well, keep cutting off the top most leaves and more keep coming up from the bottom. Ditto with basil. I'm trying to fill the dead patches of lawn in the backyard with mint as a ground cover. Thyme grows OK, but doesn't seem to like my garden. Same with Rosemary. Sage grows well though.

Inspired by this thread, I have in the oven right now, a whole chicken, rubbed with a combination of smoked paprika, salt, pepper, garlic powder, on top of a bed of sliced red onions. Cooking at 300 F convection as Jason doesn't like braised food, but at least it's a lower temp than the usual 350 roast my chicken usually gets. I also added some sherry & water to the pan to get the juices started as it is on top of my unglazed tiles and stuff on the bottom can get burnt if I'm not careful.