AmbrosiaFood

This is what I really want in my stocking Santa baby! http://beryls.safeshopper.com/237/7910.htm?187

Sorry about the back to back posts, but I just got my Bridge Kitchenware catalog. I noticed that there is a manual salamander sold by Bridge for $42.50. There are also electric hand held salamanders for $385, and $405. Just thought I would let you know.....

I agree totally. A few years ago, JB Prince sold these salamanders, and I purchased one of their last ones. They are now discontinued I believe.

Unfortunately, I have already purchased gifts for everyone for this year. But you can be sure I will remember to purchase some great kitchen gadgets for next years' Christmas presents!

Yes, but did he cut off the crusts and cut them into dainty pieces or shapes? ← Yes, he did. He made them, and other tea sandwiches for my grandmother's church meetings.

Add another 10 for me. I went to a thrift shop and found some keepers. I especially like Seagram's Complete Party Guide.

My grandfather would make a sandwich spread with bologna, mayonnaise, and sweet pickles; and a few other ingredients.

I like to use pint or half pint aqua glass canning jars with canning jar lids to store my spices. They are readily available, and relatively inexpensive, and add a vintage look to the kitchen. They are opaque enough to help with light infiltration, yet transparent enough to see inside. The lids seal out air well, and you can easily label them with adhesive office labels.

I forgot: Billy Joe Tatum's Wild Foods Cookbook & Field Guide The Healing Herbs by Michael Castleman

Ok. Add 3 more for me: Jacques Pepin's The Art of Cooking volume I & II The Ossoli Club Cook Book [no copyright date, but an ad inside dates it to 1911]. The Ossoli Club Cook Book is in decent shape for it's age and is full of interesting turn of the century recipes. As far as Jacques is concerned, he is second only, in my book, to Julia Child in his area of expertise.

Yes, I liked my grandma's pork cake a lot! Her cookbooks [with her handwritten notes inside], are in storage, so that is why I had to do a online search. I will be interested in hearing how your cake experiment turns out!

I found a pork cake similar to what my grandmother used to make at the holidays at : http://search.yumyum.com/recipe.htm?ID=20126 Is this what you wanted?

Ummm... That is where I got mine. But I wouldn't wait until January. I was just looking for those for a friend. My individuals measure 9 1/4 inches the long way. I can't find them anywhere. I am beginning to think they may have discontinued them. That is a shame. I love them and now wish I had more than 4. ←

I only have tin lined copper pots and pans, so I can not help you. I am however, very interested in seeing the responses you get on this subject -- not that I can afford any of the brands of copper cookware you mentioned. I just want to learn all I can!

Don't forget: Vertamae Grosvenor Helen Mendes Angela Shelf Medearis Ruth Gaskins Dori Sanders There are many others. And of course, the aforementioned Edna Lewis and Jessica Harris.

Very true!

Both cast iron skillets and dutch ovens, and enameled cast iron skillets and dutch ovens have a place in my kitchen. I use the cast iron skillets for frying and baking, and the cast iron dutch oven for deep frying. I use the enameled cast iron cookware for anything else.

The point I was trying to make here is that we should know the original dish, what it is and why and how it was created, before making variations of it. Of course, we will always adapt recipes to suit our own tastes, but knowledge of the original is important. Otherwise, you can call a dish by a certain name, but that name may not fit it anymore -- maybe a new name is needed to avoid confusion. And you are also correct, that there are food trends and changes, but when the trends and changes go out of style, we can not go back to the original recipe if it has been lost in the translation. I think that is the point that I am trying to make.

Gumbo or more precisely ngumbo, is not an english word. Gumbo [they way african slaves used it] is okra....the original word for okra in the United States. The dish gumbo was created by those slaves who imported it here. The original creators of the dish [the african slaves] named it for the prime ingredient .... gumbo/okra. So the lack of okra in today's southern seafood/chicken stew [i will not call it gumbo] is "tampering with the recipe" as it was originally created. Do you want broccoli replacing green beans in your green bean casserole?

But there is nothing to debate.....either something is or is not. Liver and onions is not onions alone, and Gumbo without it's namesake ingredient is not gumbo...it is something else entirely. Okra is the reason for the dish, not just a handy little ingredient used in it. You can call a green bean a bimbo, until bimbo comes into common useage amongst your peers. Other people you can not influence, will probably still call it a green bean. If you make the common thanksgiving dish green bean casserole without green beans, then it is just cream of mushroom soup with canned fried onions. If you do it for a hundred years, it still won't be green bean casserole.

This raises several questions: If a dish is named for the essential ingredient used in the dish, and that ingredient is removed from that dish, then that dish can not still be properly called the same dish. Like liver and onions. Remove the liver, and can you still call it "liver and onions"? The word gumbo was not used by african slaves and was replaced with okra, after their knowledge of their native language was lost and they began speaking english only. It is really quite simple. The dish they created from their gumbo/okra remained the same name -- real gumbo has okra. Gumbo without okra is a variation that is not the original recipe. It is what happens when someone tampers with a cuisine.

It only says that Justin Wilson don't know anything about gumbo! Gumbo is an african word, and africans brought it to this country and developed the first gumbo recipes. Maybe Justin needs to get educated on the subject.

I beg to differ! According to all of my literature on the subject, gumbo is called gumbo because it is the the name used by africans for okra! So how could you have gumbo without it?

When I first posted, I did not realize that books about food count. Put me down for another 65 books.....

Thanks for explaining about why the pans are so very thick! The handles are solid cast iron. These pans are so heavy, even empty they make cast iron seem light!