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  1. I’ll try that recipe, thanks.
  2. These crackers have blisters all over and mine don't. Not sure how to get that.
  3. Hi all, haven't been here for years, not since about the time Bourdain was stuck in Lebanon. It's been a while. But I knew it was the best place to ask a food question. On a trip to Seattle a year or so ago, we stopped at the Starbucks reserve at the headquarters. They sell Princi baked goods. There were so many things I couldn't figure out what to get, so I got a big round loaf of bread and a package of three huge crackers. The crackers were just so good, and we've been getting them on every trip. Since the apocalypse and everything, no traveling and lots of baking. I ordered some overpriced semolina, thinking those huge crackers must be semolina based. The crackers I baked were very good, but not quite the quality I was hoping for. So here are the things I could do differently--I only have regular olive oil right now, not extra virgin. That might make a difference in the richness. The recipe calls for half semolina, maybe a higher percentage would be better? I was able to roll out really thin, so that's not a problem. If anyone is familiar with those crackers and how they are made, I'd appreciate it. Maybe I'll stick around this time.
  4. That's all very interesting. I think it looks closest to the burnay pots, especially the ones with a larger opening. I just remembered visiting a Korean woman in Billings who fermented chili paste in a large clay pot she kept on her deck. I have a kimchi pot that I make my kimchi in but it's smaller than this one. I'm also wondering how many heads of cabbage I could fit in there for sauerkraut...
  5. i do a lot of fermenting and I'd love to use it for that. It does look very similar to the pot in the photos. I'll do the water test to see what it's made of. There are also a lot of ceramists in Missoula I might check with.
  6. There are four, and a hole in the lid handle as well. I can't imagine trying to lift this while full and hot.
  7. Thanks for the links. I don't think this was made in Montana, the man said something about Romania or somewhere. It was supposed to be a stew pot for a certain kind of stew. I measured and it is exactly a foot high without the lid. It's kind of massive. It wouldn't fit in my oven and if it did there would be no lifting it out. I was told it's food safe. I'm attaching photos of the inside and both sides of the lid.
  8. I feel like it should be ideal for cooking in a fire but I'd like to know if it's oven safe, without putting my oven in jeopardy. I wish the shape were right; I'd love to try baking bread in it. I know someone here must have an idea about what this is and what I should cook in it. But for $20, I had to buy it. It's decorative if nothing else.
  9. I haven't posted here for years but I just recently found an interesting thing at a yard sale. It works as a decorative piece but I want to find out where it's from and what kind of cooking is done in it. It's a little over a foot tall and about as wide, made of earthenware. Glazed most of the way up inside. There is a lid. The man I bought it from had bought it at a charity auction and had never used it for cooking. I'm hoping one of the food historians here can help me figure this out. Thanks.
  10. My husband loves my homemade pizza more than anything else in the world. I haven't made it much lately because I haven't been eating that kind of food, but I may have to make an exception in this case.
  11. I've never had veal saltimbocca; veal is hard to come by around here. The chicken dish sounds good. My challenge is to make foods that are healthy. I eat mostly veggies, fruit, and meat. The sandwich last night was very good but an exception to my regular diet. Fortunately, I can eat all the prosciutto I want. :-) Regarding the photo, mine is the meat that looks like marbled beef.
  12. I made panini for dinner with some of the meat, sliced as thinly as I could with an electric knife, some Havarti, onions and mustard. Really good. Just to compare, I bought a few slices of prosciutto from a deli (Dietz and Watson brand). The deli stuff was more thinly sliced, more sour, and saltier. The color was more of a pink. I actually preferred the taste of what I had. I cooked some up in the frying pan to see what that tasted like, and it reminded me of boar bacon, but was too salty for my liking. It's a good idea to cut it up and freeze some and use the rest. My daughter lives almost a thousand miles away, so getting her some would be no easy feat. She is a restaurant cook, and her boyfriend is a butcher, so I know they would appreciate it.
  13. Those ideas all sound really good--any more suggestions?
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