JSD

Thanks everyone. Yesterday I made rhubarb upside down cake from Jane Brody (Good Food Gourmet) and it was pretty good. I thought for sure it would be a disaster because it was so liquidy, but it turned out fine, and of course the color is nice.

I like to put several sprigs of fresh rosemary between the skin and the meat, loosened up with my fingers, and also a couple inside. It's absolutely fantastic. I have a rosemary plant that I use exclusively for this purpose.

Does anyone have any ideas for using rhubarb other than pie? I love rhubarb pie, but last year we got pretty fat from rhubarb pie (all the butter!)

I just lay them directly on one of the racks, lined up in rows. They don't fall. Actually, I just leave them in there all the time. I brush off cornmeal which would burn otherwise, and I also have to be careful because my oven puts on the broiler automatically when it's preheating unless I do a timed bake. I thought it might break the tiles if they were broiled. So far so good. And like I said, only 39 cents each, so the whole thing costs only $2.50! I bought extras so I could put some in the other oven if needed. We also tried them on the barbeque once when it was really too hot to cook, to make pizzas outside. I think it would work, but there was a problem with the tiles getting too hot. I think it's worth investigating further.

I bought some 6 x 6 unglazed tiles at Home Depot at 39 cents each, and use these for pizza and for bread. If they break, no big deal, and obviously the overall size is adjustable. By the way, I didn't think of this myself, Julia Child suggests this in one of her books from way back (maybe from one of the original Mastering the Art of French Coooking??)