David Riley

Are there any places in Boston's Chinatown that sell large, affordable sand pots (or any clayware, really)? The other day I was looking around, and everything I came across was small, gaudy and expensive - definitely more decorative than functional.

In Paula Wolfert's Mediterranean Greens and Grains there is a recipe for a Cretan rustic pasta that calls for skinned wheat: there seems to be a lot of overlap and inconsitency in regards to grain-related terms, so I am wondering what exactly this refers to. Is skinned wheat different from shelled wheat berries?

When making yogurt, I often use a portion I froze from a previous batch as a starter. The yogurt almost always turns out fine, and I've not noticed any effect on the final product as a result of the freezing.

I'm interested in Viennese pastry - particularly in the making of strudel dough - and have been looking for a work that explores it; however, I am unable to find any that satisfy me. Most books seem to focus on gimmicky photography rather than clearly present the techniques that are the hallmark of the art. Could anyone possibly offer some suggestions?

I received today the rifi tagine I ordered from tagines.com. I have soaked it, and it is now seasoning in my oven. I have never cooked with clay before: what do I need to do, have, or know prior to using this tagine on my gas stovetop? I've read through this thread and noticed several notes and tips - such as the use of a heat diffuser - scattered about; I find gauging the actual significance of these tips to be difficult. I am terrified that I will manage to break the thing within moments of my first attempt at using it. Could someone possibly throw out a beginner's list of sorts featuring some definitive do's and dont's concerning clay cookware?