geekdoc

I would add that the same sources above can usually supply stone ground corn meal and corn flour which are de rigeur for proper frying of fish etc in the low country. Makes a very crispy crust c/w wheat flour.

slip of the mouse

Hey Mahaw How about some mudbug tails étouffée on top as well? Or cut up any cold leftover grits into fingers and fry them up with some fresh fish (preferably bream or crappie). Oh man, gotta cook!

Good man. I agree with you - it like Marcel Proust with me and the doves, grits and gravy. With some sauteed winter greens on the side, oh man. We freeze the birds (quail are just as good) in water in milk cartons for post hunting season enjoyment. Growing up I assume all hamburger outside of MacDonalds was ground venison. Who knew?

Sadly it appears that few folks outside of the deep South (and lately few Southerners as well) have ever tasted "real" grits, which accounts for the accusation of tastelessness. Pretty much anything one buys at the supermarket has not only been processed to death but also is fairly old, and corn, like spices loses its flavor over time. I get my grits from John Martin Taylor in Charleston SC. (see link:http://www.hoppinjohns.com/cgi-bin/screenbld.asp?Request=JohnsProducts&CN=20040307224243066056187117) These are freshly ground and packaged in sealed bags. I keep them in the freezer unless I am going to use them up in a few weeks. Because of their coarse nature, they take at least 30 minutes to cook. After they are softened in the lightly salted water, I begin reductions with heavy cream, adding enough to give them a creamed corn consistency (and flavor). Just before they go to the table I stir in some fresh butter and have the pepper mill handy. Parmesan makes a nice addition as well, if appropriate. Just like coffee, the water used makes a huge difference in their taste. My mother swears that "beach water" grits (tap water loaded with minerals ad a bit of sulfur taste which we still have in some area not supplied by the city) makes the best grits. If there is any significant chlorine in the supply, use bottled or highly filtered water. We eat these as often as pasta or rice for dinner (my kids LOVE them). My absolute favorite dish from my childhood was smothered doves (olive branch optional ;-) served with their gravy over grits for dinner. How about pan seared rockfish (striped bass) on top? Or with a side of wild pork/venison sausage for breakfast? Can you tell my family was in to hunting and fishing? Give John Martin Taylor a call and he'll hook you up. Tell him Henry Dorn sent you. Ya'll come back now, y'hear! PS Check out his fantastic cookbooks and other procucts as well. He is THE authority on Lowcountry cuisine.

For some strange reason, All Clad's Copper Core uses non-magnetic SS unlike the rest of their pans. Learned the hard way. Anyone want one cheap? Still would like a pan with a thick magnetic (ferrous) base and better lateral conduction. Maybe if the technology ever hits the consumer markey here... Thanks for the heads up on the Paderno pot. Does Bridge carry them? Probably pretty expensive, but they all are. Not sure why Bourgeat uses magnetic steel on all of their other stockpots and changes for the spigot models, maybe it has to do with the welding of the spigot. Cook well and thanks for all the great advice!

Another couple esoteric questions. Does anyone make an induction pan with a magnetic (iron) base, copper layer for even distribution of heat as well as up the sides, and stainless outer layer? I use the Mauviel Induc'inox currently for reactive foods but notice a very distict ring pattern of heat where the coils are and much less heat up the sides c/w my copper pans over gas. I love the speed and efficiency of induction but believe there must be better pans out there. Finally, have you seen a stockpot with a spigot like the Bourgeat which is induction compatible? Theirs and all of the others I have seen use non-magnetic stainless or aluminum. Thanks in advance

Dear Chef, > > I am a new egullet member and read with great interest your superb cookware lecture and followup. As a former research scientist and physics major, I applaud your logical and clearly explained approach to selecting cookware. Shirley Corriher would be proud.<p> I have a pretty extensive collection of tin-lined heavy copper, which I use daily. I recently had a few of my ancient pans relined by Rocky Mt Retinning with great results.<p> I am wondering why you don't recommend these for home cooks? Given that I own them already, what besides the obvious (no brillo, etc) do you recommend to extend their life between retinning? (Rocky Mt states that their tinning should last at least 2 years in a busy commerical kitchen or decades for home/light/irregular use. ) Any alternative to metal whisks for sauces? (That is all I have seen used in kitchens I have worked in as well as La Technigue, etc.) I will say that these pans are lightning quick and clean up easily with an overnight soak, even for burnt on cream sauces or eggs. I do have some newer Bourgeat SS/copper sautes I use for searing, and agree that they are much lower maintenance. Finally I would appreciate if you would expand on the following. Many experienced chefs believe that bright copper is necessary for even heat across the bottom, and I find it recommended in almost all major cooking textbooks. I have always felt that the rapid conduction of heavy copper was more than capable of smoothing out any minor differences that a tarnished bottom might induce and that the whole polishing issue was more of a carryover of the almost military heirarchy of the classic French restaurant kitchen. Frankly, I like the patina which lets people know that I actually use these as opposed to just hanging lacquered Portugese items on the wall. (and I'm lazy) Thanks for any info you can provide on the tinned stuff. Henry Dorn Triad Catering