Smithy

Well, of course you do. ;-) Glad you've found the other gear you need too.

It's beautiful! I'm not sure the rifi tagine I have would hold any more. I think it's advertised as a 13" tagine because that's the outside dimension of the rim. The working interior (excluding the rim) of the bottom half is 10-1/2" at the top, tapering to 8-1/2" at the base, and 2-1/2" deep. One difference between them is that my tagine is unglazed, and that seems to affect the way sauces develop. Your Japanese tagine has a glazed interior, doesn't it?

That is a beautiful pot! Is that the donabe pot? When you get around to attaching more photos I'd love to see the interior, or see the post in action. You aren't the only person whose kitchen collection burgeoned as a result of these forums. I have a fairly large kitchen, but the stuff has still overflowed into a spare bedroom.

Let me add my welcome, and thank you for posting that recipe! It's good that you've decided to stop lurking and join in. :-)

That's a good tip, Thanks for the Crepes. 3M, who makes a blue scrubby that does not scratch steel or teflon, will not thank you. But I will. ;-)

This IS gripping. It's useful to see how you handle the revival process, and what you do when the process isn't going as expected. You mentioned that the starter you'd left behind in France had gone 'down the drain'. I'd have expected it to be too stiff for that. Were you writing literally or figuratively?

Now that you mention it, 'hen' could mean a female chicken, as I usually assume, but it could also describe a female ostrich. Wouldn't that be a surprising omelette? :-D

Those look beautiful, FauxPas! The top crusts and crimps look very even. Do you have a special technique for that?

That's very impressive, and I'll have to try it at about a quarter speed. I usually do the series in a different order (the 'horizontal' cut first, with the onion oriented so that it was a vertical cut) and this looks more efficient. OTOH anything done by a pro in my kitchen would look more efficient, and anything I were to do with pro equipment in a pro venue would look less so.

Nice cider fund! Did you find a press yet? I may have missed that bit.

Welcome to eGullet, FlyingChopstik. We have in the membership quite a few enthusiasts of Paula Wolfert and this cookbook, as well as of clay-pot cooking in general. Paula hasn't posted here in quite a while, but why not post your questions anyway? She may answer, and some of the rest of us may have answers too. :-)

It was a staple at our family Thanksgiving and Christmas gatherings. Those were fun times, with upwards of 20 people telling stories, catching up on news, waxing enthusiastic about their latest projects. I liked the casserole back then. Our gatherings are much smaller now, and don't include that casserole, but I suspect that if I were to taste it again I'd have a flashback to The Good Ol' Days.

Yeh, hope it doesn't corrode the container. I think I'd have gone with glass. ;-)

Tonight's dinner was bratwurst and some other sausage, potatoes, young onions and wild apples. By 'young onions' I mean that the bulbs were relatively small and the greens were intact - like scallions on steroids or like dwarf leeks. The procedure: bacon grease and butter into the pan to melt, while I quartered the potatoes and sliced the apples. (These apples look like one-third size Delicious apples; they wouldn't sell in the supermarket but they're easier to manage than Itty Bitty Applets.) The sausages went into the fat and began to brown; when the sausages were turned, the potatoes and apples were added. Once all that was beginning to brown and I tired of the spattering, I added apple juice and a touch of beer, gave it a stir and covered it. Some time later the onion bulbs (sliced) went in; later, balsamic vinegar was added for sweetness; much later, the onion greens were added. By the time the potatoes were done, the onions and apples had cooked down to a syrupy blended red sauce that coated the sausage. We had mustard and horseradish but didn't need them. I'm sorry I have no photo. I expected it to taste good, but by the time I realized it also looked good we had already tucked in. I recommend this approach for anyone who thinks that apples can't be a good match for a savory dish like spicy pork. I'm married to such a person, but I think he's seen the light.

Kerry, you're supposed to be urging her to buy a freeze-drier.

I'm very impressed! Beautiful! Thanks for the photos, cyalexa; you were justified in being pleased.

Say not 'old'. Say 'distinguished'. Say 'experienced'.

Wow. I assume you made the ravioli yourself? And as c oliver said, what's the sauce, mm84321?

If you ever stumble across that recipe for fruit and nut brandy balls, Andie, I'd love to have it. I bet I'm not alone in that wish. :-)

Is the off-flavor the same whether the potatoes are eaten cold or reheated? I've never noticed a change in such a short time but I'm curious about what you're experiencing.

Do you think that reflects a non-mobile society? In the U.S. for instance, people have been moving across country and bringing beloved traditions with them. These days it's nothing to find "Southern Barbecue" in central California, although its quality may be questionable. :-) What about people moving into cities from the surrounding rural areas? Are there 'country' food traditions that remain behind, or is the regional cuisine fairly consistent in both urban and rural areas of that region?

In addition to ideas already posted here there are interesting substitutions that can be made for fat, such as applesauce or, according to everything I've read, pureed prunes in certain cakes. Don't laugh until you've tried it. I have a good chocolate cake recipe that uses no butter or shortening; it uses applesauce (and possibly a little vegetable oil, I can't remember offhand). The fat content is much lower than in most cakes, and there is no saturated fat in it if you use the right oil. I've also been experimenting with roasting or searing fruits and vegetables to get them to brown gently. Those browning reactions (including caramelization) capitalize on the natural sugars and enhance the sweetness. Following this strategy and topping with good balsamic vinegar is a way to cut back on sugar without compromising on flavor. And yes, there is the dreaded portion control, but it's easier if the portions can be small instead of microscopic. :-)

It surprised me to hear her say, "I've never invented a dish in my life!" She likens herself to an archaeologist, looking into and preserving old traditional dish.

I think it's the 'wait' part where I went wrong, but I may also have had the proportions wrong. I'll try it again today.

I have bookmarked the Farmors Chokladkaka recipe, CatPoet. I am sooo going to try it. I love the idea of slicing it and putting in layers.