Shel_B

Wednesday I received a few pounds of GREAT tomatoes, and for lunch today I whipped up a nice, quick, fresh tomato sauce and dumped some al dente spaghetti into it. My, oh my ... simple, quick (about 20 minutes) and delicious.

Hmm ... the 1.5 quart All-Clad is 6.6" x 5.6" and the 2 quart is 6.6" x 6.6", quite close with the All-Clad being a bit wider and taller.

The lids are one of the things that attracted me to Staub. Strangely enough, my black LC oven came with a stainless knob. I was told that, at the time, if you bought black it came with a stainless knob. I don't know - mine did, and that's all I know for sure. Yes, I like the lighter, smooth LC interior. I didn't know about the Staub honeycomb bottom. I'll certainly avoid it.

The LC saucepans you referenced are tri-ply, and compared to comparable All-Clad, are more expensive. The 1.5 quart LC is $90.00 and the similar All-Clad is $79.00, plus I can get 20% off the All-Clad. With that same discount, I can get the All-Clad D5 for $91.00, essentially the same price as the 3-ply LC. In addition, the LC is made in China, and I'd rather not buy Chinese-made items if I can help it.

Thanks so much for your comments. Very helpful!

And yet, quite a few people say the concept works well and is an improvement over the standard All-Clad tri ply. I don't know. On the face of it, it seems counterintuitive, but maybe the layer of steel between the two layers of aluminum acts like a "flame tamer," smoothing out hot spots and helping to get a more even heat to the contents.

Thanks for your comments. Very helpful. I have no interest in the copper core.

Thanks for your comments and suggestions. The pan in question is a Calphalon Tri-Ply, and no, it's probably not ruined. I used it to make oatmeal this morning, and to boil water for coffee. But, it does look a little ugly - but not too bad. I've never been really crazy about the handle on that particular pot, so, at least on some level, I'm looking for an excuse to replace it. And I've been very happy with my older All-Clad, and I found a deal on the D5 ....

And yet I use mine every day, maybe more than once ... I have larger saucepans as well. But the 1.5 quart is perfect for much of what I do as I'm usually cooking just for myself here. The size is perfect for making hot cereal, reheating soup and items from my freezer, ideal for throwing together an impromptu veggie dish, making a small amount of sauce ...

Well, since Toots and I don't live together, we often shop alone, but we also shop together at times. But we don't hold each other's hand ... we may have different assignments, such as she'll get dairy and I'll get produce. Or, there's a farmers market right by the Trader Joe's that we shop at, and often (but not always) one of us will hit TJ's and the other will shop the farmers market. Now, we frequently shop for "us," getting what we'll need for the three or four days a week that we're together. She's good at making lists - she keeps one by the fridge in her apartment and adds to it as things are needed. I'm not so good with lists (although getting better), and so when I shop I often just look for what's fresh or on sale or what looks interesting, and just make many purchases on the fly. So, we shop the same venues, but individually, except, strangely enough, at Costco. There we work as a team. Maybe it's because the store is so big, it's easier to stay together rather than search for one another towards the end of shopping. Neither of us really like shopping with the other since we have such different styles, and that's probably why we shop independently while in the same venue. I much prefer shopping by myself - I find it relaxing and enjoyable, and don't feel any pressure to hurry up. Toots ALWAYS asks me what I'm going to get when we're at the farmers market, and my answer is always pretty much the same, "I don't know - gotta see what looks good." I think that frustrates her.

Yesterday, a house guest ruined my Calphalon 1.5 quart tri-ply saucepan. It's not good to leave a pan on the heat with nothing in it <sigh>. So, I'm looking for a replacement, and was thinking about a 1.5 quart All-Clad D5. Has anyone used the D5 series? I'm curious as to how it compares to the more typical tri-ply? Does it have any advantages, such as more even heating or better heat transfer? Also, I'm about ready for another, smaller "Dutch" oven and have been thinking about Staub. I've been very happy with my Le Creuset, however, Staub is also well regarded. Any comments, pro and con, for the Staub? Thanks!

Today I received the strainer I ordered: http://www.foodservicewarehouse.com/browne-halco/s8198/p7109.aspx It looks pretty good, although not exactly like the picture, but it does have the same part number, for whatever that's worth. The one I got has double hooks on the front edge, which is what I originally wanted, and a slightly different shaped handle. The reinforced, double mesh design looks like it will provide good service, although time will tell. However, the price was certainly good, the shipping price fair ... I'll let you know if there are any problems.

We enjoy the markets all year. In the immediate area, we have markets every day except Monday, and each market has some unique vendors. It's wonderful!

The thought did not escape me ... the implementation may need some experimentation. I emailed my sister and asked if she still has our original Toas Tite.

I don't know what a "jaffle" is, and I'm not a "Dude!" even without the exclamation point. I recall the cheese getting pretty hot, but then, so does most, if not all, cheese that's grilled.

I used to make my grilled cheese sandwiches in our vintage Toas Tite stovetop sandwich griller. These puppies are back on the market now, made in China (so, what else is new?). The Toas Tite made little pies filled with cheese, or whatever else you'd like, and the results were super! Maybe you grilled cheese aficionados might try one. http://www.toastite.biz/

Thanks for the pointer to the 'shroom ravioli. I just returned from TJ's ... had I seen your post, I'd have picked up a couple of packages. Oh well ... I'll get 'em on the next trip, maybe this weekend.

I've been looking for a couple of new bamboos mixing spoons, and came across an admonishment to be sure to oil bamboo utensils, especially mixing spoons that often get into hot mixtures. Now, my favorite, long time bamboo spoon is 35 years old, and it's never been oiled. It seems to be holding up quite well. So, what's the skinny on oiling bamboo spoons? I've also noticed that most of the spoons I've looked at have been coated with something, perhaps lacquer or some similar protective coating. Does anyone know what that coating really is? And what's it's purpose - it eventually wears off? I'd much prefer an uncoated spoon - good bamboo doesn't need help from industrial coatings.

Speaking of dead chicken, I've known about Mike for decades, having read about him in an old issue of Life magazine when I was a kid. Perhaps you'll enjoy Mike's story ... sorry for the digression, but it's a cool story. http://www.miketheheadlesschicken.org/history

What's the ideal amount of time between slaughtering a bird and cooking it? I have a vague recollection that a truly fresh-killed bird is not the best choice, and that one that's been dead a day or two gives superior results. Does it depend on how the bird is prepared? Or how the bird lived and was slaughtered? Maybe the timing has something to do with rigor mortis ...

Indeed! I should have checked earlier but didn't think of it. Our local Pasta Shop sells sheets of ready made pasta in several flavors, and it's always fresh. Bingo! Thanks for the thought.

Now THAT looks interesting, and maybe even I could do it if I've got the concept right: Make a ricotta filling and roll into balls. Bury the ricotta balls in flour and refrigerate for a few days. Pull the balls from the flour and add to boiling or simmering water. That's it? The article says the ricotta balls are "packed in durum flour" and then buried in flour. What exactly does packed in flour mean ... rolling the balls in flour and pressing the flour into the cheese filling? So, if I've got the concept, could the ricotta filling contain leafy green vegetables, like spinach, kale, beet greens? The pic shows the balls laid out in the flour in what seems to be a sheet, in a single layer. Might burying them in a bowl work, and maybe having two or more layers (just thinking about space requirements in my small kitchen).

I'd like to make some ravioli, but I don't want to make dough and go through the process of kneading and rolling. Is there some sort of ready made dough that I could buy, perhaps in sheets? What about crimping won ton wrappers? Other options?

I've not tried 'em, but they may be worth a try. http://www.harryanddavid.com/h/gift-baskets-tower-boxes/sugar-gluten-free-gifts/26500?ref=google_pla&offer=bud&cm_mmc=nontm-_-google_pla-_-PLA-_-26500X&gclid=CKGcnsb_0rkCFed_QgodaxgAGQ

Good idea! Thanks for the suggestion ...