Shel_B

Any comments about or experience with Le Creuset Heritage Stoneware? Is it simiar to Corningware?

All of my cookware is of pretty good quality, but Toots has inexpensive cookware at her apartment. Many of her pots have lids with holes in them, or are in some way vented. The cookware that I use doesn't have these vents. So, why does inexpensive cookwarehave vent holes and the better quality cookware not have them? Does any better qualty cookware have vent holes? Are they of any real value, or are they just a gimmick? If they are of value, why don't better quality pots and pand have them? Just curious ...

CorningWare for the Stove Top Problems with New Pyrex?

I alsoread that the new Pyrex is not as "tough" as the older Pyrex. As for the Corningware, I'm thining about the white kind, as that's what I have.

What's the practical difference between Corningware and Pyrex. Can some things be done with one and not the other, such as being used on a stove top or going from the refrigerator or freezer to the oven? Is one better for certain types of cooking, or cooking certain foods?

This is a short youtube video about some of the produce sold in Whole Foods. It's an eye opener. I don't know how old the information is, but being an avid label-reader, I know, from personal experience, that much of what's presented was true when I last shopped at WF. http://www.youtube.com/watch_popup?v=JQ31Ljd9T_Y

I'm so tired of hearing that the negative, hurtful things people do is a resut of childhood problems. These are people who know right from wrong, so even if their mother was mean to them or their father smacked them around a bit, they still know that what they are doing is wrong. It's just a cop out and a plea for sympathy and leniency. Screw 'em - let them pay at least the same price the regular folks pay.

Recently I saw a picture on eGullet of a French press standing atop a trivet on someone's kitchen countertop. Coincidentally, a few days before, a houseguest set my French press on a pot holder on my countertop. I'd never seen such a thing before, and I've never done it. So, under what circumstances would it be adviseable to use a trivet, etc., to, I suppose, protect the countertop? What kind of countertop needs protecting, and from what? Does any countertop need protecting from a French press, which already has some space between the hot liquid and the top of the counter? Thanks!

Cream! I usually drink coffee black, but every now and then I'd like some cream in it. Many coffee bars offer "cream" that is really half-and-half. Some offer a variety of "whiteners," such as half-and-half, whole and skim milk, soy milk, etc., but not real cream. I might be asked if I'd like cream with the coffee, but often it's half-and-half that's being offered. So, my peeve is that other items are described as cream, and that real cream is very difficult to find in a coffee shop. There are only three places that I know of in Berkeley that offer real cream, and two offer manufacturing cream All the other shops I've visited offer ersatz cream.

Fulton Valley and Hoffman in Northern California are well generally regarded commercial producers. Fulton Valley is probably the better choice. http://www.fultonvalley.com/about_us.php

Berkeley Farms in N. Cal sells manufacturing cream. There's no milk in it.

I found this site that describes the different types of sherry. Maybe it will be useful to someone. http://wine.about.com/od/winebasic1/a/SherryWine.htm

That I know ... Thanks!

OK, that's one vote for inexpensive being OK What's cream sherry? How's it different from non-cream sherry, like the Amontillado?

I've just recetly started to use sherry in my cooking, and thus far it's been to add flavor to soup, stock, and sauces, and to deglaze pans. I know there are different styles of sherry, and certainly a wide range of prices and, perhaps, even quality. However, for the described purposes, does the style, price, and quality make much, if any, difference. Rightg now I'm using a bottle of Amontillado that I picked up at TJ's for about $7.00 or so, and it seems to be OK. Any comments would be very welcome. Thanks!

I've a 1-quart saucepan that is my most used pot. The 4-quart All-Clad saucepan is probably next in line along with the 10-inch skillet.

Well, I was really only thinking of an occasional short time use. No, I'm not looking for long-term soljutions, and my question, while relevant, was as much out of curiosity as anything else.

It's a new, well-vented, gas oven. Would there be any greater danger of CO than when cooking, and if so, why? I have one of the oil-filled radiators, but it's in the attic now and there's no easy way to get it down.

This morning the house is very cold and I'm working in a little nook in the kitchen area that I use for an office. I didn't want to turn the heat on for the entire house as the furnace fan is noisy and I like it quiet in the early morning. So, in order to warm up the small area in which I'm working, I turned on the oven, and the area is getting nice and warm. Is there any downside to doing this? Is using the oven more economical than using the house furnace and fan? Thanks!

I tried it after seeing the videos. It worked for me, but it took a few tries to get the technique right.

From what I understand, a Reuben is made with corned beef and the pastrami version is called a Rachel, and it often substitutes cole slaw for the sauerkraut. Both are tasty!

I like to make brown rice and then freeze it in large zip lock bags. I flatten the bag so the rice is no more than 1/2-inch thick - often a little thinner - and lay it flat on a shelf. Then when I want brown rice for a meal, I just break off a chunk and warm it in the microwave or add it to whatever else I may be preparing, such as a soup or stew. It takes little space in the freezer and is very convenient.

Oh, wow! I likke the idea of using a microplane for preparing garlic for certain sauces. I've been slicing the cloves super thin with a razor blade or very sharp, thin-bladed knife, but this microiplane thing sounds perfect. Thanks.

Membrillo with Manchego, a classic combination.