Shel_B

White pepper has a somewhat different flavor profile than black pepper, and some people, myself included, use it for dishes other than when you don't want black flecks. Examples: Fresh ground white Penja is very nice in soups made with root vegetables or tubers. I've mixed it with black pepper in a Cacio e Pepe ...

What do you use it for? Do you use it frequently? Do you have a dedicated grinder for your white pepper? Do you use a different grind than when using black pepper? Do you use it ground or whole? What kind of white pepper do you use - Sarawak, Muntok, Penja, or ... ?

I have one, but I really want to get a Le Creuset replacement ...

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots? Frequently. Thus far the good ones have not been in the size I need, and if I want to settle for something less-than-perfect, such as one with a chip, or that has some other flaw, there are plenty. And I will settle for one that's imperfect, depending on where and what the imperfection is. Yesterday there was a really nice white one (the color that I'd prefer) that I just missed bidding on.

It seems that you include the crust when making a panade with this type of bread, yes?

Bingo! I have ground beef, and that's what I want to use. The recipe I pointed to (which, I see now, is in another thread - sorry) is for a quick and easy meat sauce. But, since there was no thread on meat sauces other than Bolognese, it seemed like a good idea to start one, and although I may not want to make anything that will take hours and become a "multi-meat" project, others may get some ideas that they may want to use, and I certainly will find something that will punch up or make more interesting this simple meat sauce, and maybe something I may want to use later.

I trust my seamstress ...

You may know about cooking, but your knowledge of women's fashion is sorely lacking. That ain't no pinafore <LOL>

So what's the difference? They're both just white bread, as you said.

Thanks for the Orowheat tip.

Perhaps for you it's trivial, but not for me. As noted in my original post, a) I don't like white bread, and b) it could remain in the freezer for months, if not years. I don't want to spend all the time required to make a loaf of bread when all I need, and want, is a single slice.

Please, Franci, try not to get annoyed - it's only a recipe. If the author wants to call it Italian, so what ... we reinvent things all the time. It really pissed me off when the Italians took as their own carciofi alla giudea - but what the hell, after years of therapy I was able to get past it.

See the post above by hongda.

I did a search and, surprisingly, couldn't find a thread about Meat Sauce for Spaghetti and Pasta, so here goes ... I was gifted with several pounds of grass-fed ground beef, and apart from other uses, I'd like to make a nice meat sauce for spaghetti. I've a number of recipes, but I thought I'd ask here to get some ideas of what other people do when they make their meat sauce - not Bolognese. Looking forward to your comments and suggestions.

made by General Mills. How do you know they're made by General Mills? TJ's also has organic O's, multi-grain O's, and maybe one or two others. Are hey also made by GM? I read elsewhere that the O's, at least the regular O's, are made by a source other than GM. TJ's doesn't disclose who makes which private label item, so I cannot help but wonder what your source for this info is.

I'm heading into the city tomorrow or Wednesday, so maybe I'll have time to check Cookin' - Thanks! I plan to continue searching eBay as well.

Thanks for the suggestion to use panko or rolls and for the education. What you say makes sense. Sometimes it's frustrating when a "expert source" suggests something very specific, and I don't know why they've made the recommendation. I've got panko aplenty, and can always get a nice roll from any of several good bakeries, scoop the insides, and use the rest for a sandwich. And I don't have to make a special trip to the local supermarket, which I detest.

Back around 1980, I purchased a Le Creuset 4.5 quart oven, the bottom of which is stamped with the number 24. A number of years ago the lid dropped and broke, and I put the pot away thinking that, one day, I'd try to get a replacement lid for it. When I did contact Le Creuset they told me that the model I had was discontinued and that there were no replacement lids available. Again, I put the pot away and then purchased new pot. I am now ready to start my quest for a lid for this old workhorse. I've checked eBay a few times, and thus far the lids have been either in poor shape or come with the pot, which, of course, is not needed. My pot is white, but I don't care what the lid color is, only that the lid be in reasonably good condition. The lid, as far as I've been able to determine, should have the number 24 cast into the underside. Does anyone have this lid that they'd like to sell? Or know where I might get one?

Neither - in this case it's for a meat sauce (http://www.cooksillustrated.com/recipes/4126-simple-italian-style-meat-sauce?extcode=K00NCSW00), something I don't usually make, as I was gifted with several pounds of good, grass-fed ground beef from a friend's ranch yesterday.

Those breads are unavailable here, AFAIK. Maybe someone knows an adequate substitute in the San Francisco area. I guess another question might be, "Could a cheapo 'Wonder Bread' clone, or any white bread, be used with good results?"

While I know what a panade is, and at least basically understand how to make one, the question of what a "good quality white bread" is eludes me. I'm thinking of a loaf bought at one of our local artisan or artisan-like bakeries, but that seems like an expensive proposition for a slice of bread. I suppose I could eat the bread, or freeze it for subsequent use, but a) I don't like white bread, and b) it could remain in the freezer for months, if not years. And yes, I could just give the sliced-into-loaf to someone ... however, my real question isn't about what to do with a leftover loaf of white bread, but what a "good quality white bread" should consist of - what makes one white bread good and the other dreck - especially supermarket white bread. CI tested white bread, but the ones they recommended are, at least as far as I know, unavailable in my area. Can't use 'em, can't taste 'em to see what they consider good. So, a little white bread help would be in order, please. Thanks!

Good advice ... thanks!

This evening we tried roasted butternut squash seed oil. Oh, my, just licking my fingers with this oil was heaven. We oiled some slices of kabocha squash with it, baked it, and the results were devine. Since it was a gift, I have to find out where to get it.

Toots and I were talking earlier about bergamot, and the idea of bergamot curd crossed my mind. Has anyone ever made it? Any tips? I found a couple of recipes on line, so I know it's been done.

I've not said anything because I like my fruit plain, either a single fruit or a combination. However, when you mentioned dressings, I got to thinking about a fruit salad we had at a friend's place some months ago. I don't recall the assortment of fruits she included, but she made a very simple dressing that we all enjoyed: Cathy's Honey Yogurt Sauce 2 cups yogurt 2 Tbs honey ½ tsp vanilla extract OR seeds from 1 vanilla pod cinnamon to taste Stir together, adjust seasoning This seems to go nicely with a variety of fruits.