Safran

johnder, you cannot leave us in suspense like this...more info on the reno and more pics please!

Yippy!!!!! Marlene, well done!

Awsome, Marlene! That range is beautiful!!! When are you moving in?

You need a Berger lamp!!!! They were once used in hospitals and clinics in France and are now sold worldwide. Of course, they now have different perfumed "oils" (which are actually more like alcohol) but I prefer the neutral kind. My kitchen is poorly ventilated and this simply cleans everything up nicely. Of course, you could also put a pan of vinegar next to your range next time you cook fish or anything smelly.

Oh, I almost forgot because I haven't done it in a while. Cleaning up after a large party or supper. Again, task lighting only, and music. No matter what time it is, I put on a big, clean apron, pour a glass of wine, light the Berger lamp and start the ritual of putting away, rinsing, stacking the dishwasher, and washing the delicate stemware by hand. I insist on being by myself for these tasks. And of course, only certain dishwashing detergents will do for these moments, probably because of the scent - must be either the classic Palmolive or Sunlight.

Since when has any of us followed recipes to the letter anyway? Adapating is what makes it fun, no?

Don't you love it when you "discover" a cookbook (or three) gone astray?? They almost count as new cookbooks!

The ritual of repetition in the kitchen puts me in a zone...it could be working with filo, or preparing very small tart shells and then stuffing them. I turn on the task lighting only, put on music I enjoy and go to it. Hours later I have pans and pans of little morsels to add to the freezer. I also really really enjoy cleaning the oven or the refrigerator.

Alcohol in desserts is good, but less is always better. A heavy hand with the booze, no matter how high the quality of the product, spoils the dish.

Malawry, this is a cool blog! I, too, find it incredible that a place of learning would not encourage cooking and I do feel sorry for these young women. They're missing a lot. Also, their lack of interest is unfortunate. They could learn so much from you! However, all is not lost: they eat WELL, no fried stuff or junk and we get to profit though this blog! Thx!!

hum...a gift for your wife, you say? But then, she'll let YOU use it no???

emmalish, cookware is, up to a certain point, subjective.... You bought it, so get to know it - how fast it heats up, etc, and cook away!

fifi, Le Creuset has just revamped its website. Try again, and follow the links, you should land on the new page. And don't I know about Google shopping!

Marlene, two questions - Have you used the All-Clad yet for the second potroast? And what size is your Le Creuset braiser?

Marlene, you're quite right about doing the changes before moving in. As for Miele...well... Here in Ottawa there is an excellent appliance store offering high end stuff. I'm sure there must be something similar where you are. Go in with your measurements and have them give you a hand. You are opting for electric - remember that not all electric cooktops are equal. Some are stronger than others, some have the bridge element (nice for fish poachers and roasting pans). These high end appliances also can be adjusted more readily. You do not want something jutting out - your eye will set on it constantly. Happy shopping, you lucky girl!!!! Had you thought of removing the Miele and micro and having a double oven installed there? Your microwave could perhaps be put in the island??

therese, thank you so much for this food blog. I had a blast! For someone who was put on the spot you certainly landed on your feet running! The food games were fun and of course seeing the end result of a reno project gone well is always a delight...there might be hope for the rest of us. By the way, you are one organized woman! Merci encore!

Simply use one of those lead detecting kits. Easy to use and fairly inexpensive. Can't remember where I bought mine.

Ah, brilliant! You kept the window, and added an extractor. I really really like the look and I think you might have solved one of my reno problems. Merci!

Marlene, taste it. Does it taste like last time? You could play with the reduction...reduce more, tasting the whole time.

Ramps (wild garlic)....Nahhhh...too early in the season. But if they WERE, I'd be jealous, jealous, jealous...not envious, but downright jealous.

They sell these handles separately...I always have two extra ones ( two different sizes), just in case...and don't , don't, don't tighten them with all your strength. I think the reason so many of us have Le Creuset is because they've been handed down...they're that tough.

My oven is an older electric 27 inch GE...so I changed the fuses before starting. And yes, I had done a trial run with the size and fitting on Sunday and had to change plans as the chosen pots did not fit. So, finally, I did four short rib samples, the first in a LC round , the second in a round Corning, the third in a round stainless steel casserole with alum. bottom and the fourth in a Pyrex 5 x 8½ loaf pan with a makeshift foil cover. The first three were approximately the same size: 8 to 8½ inches in diameter and from 3½ to 4½ high. I have a hot spot in the back left side of the oven so I made sure to rotate everything. All pieces were 200 grams (I took a bit off some to get the weight). The first one to be done was the LC, by a good 20 minutes. It also had the nicer texture. The last one to be done was the stainless steel pot. I started with ½ inch of stock in all pots. The LC lost the most. I finished with 3/16 of an inch. The stainless steel and the Pyrex both ended with 3/8 inch liquid while the Corning had 1/4 of an inch. I had not used parchment with the lids. I hated having to take the Corning in and out of the oven. It was a round model with no handles. The meat was very good in the LC, good in the Corning and the Pyrex and I think I would have left it longer in the ss had I not been on a deadline. It was cooked but not as falling off the fork delicious as it could have been. Also, trying to get an even simmer within all four pots wasn't easy. If the LC was happy, the Corning and Pyrex weren't, so some adjustment and constant monitoring had to be made.

Containers for all these things: I used 4in by 3½ in bistro glasses. They were great for the liquid - I can then measure how much fat tops each quantity of liquid. Covered ea glass with Glad Press'n Seal (finally have use for the stuff...). Did the same for the pieces of meat. Each glass is labelled with a different color post-it that corresponds to the pot it was cooked in.

One more sleep and the wait is over! Good luck tomorrow!