Shel_B

Hi Gang, I just ordered another carbon steel skillet. However, I forgot the method for seasoning this puppy for the first time. I think it goes something like this - from some notes I have: Wash pan well with hot, soapy water, dry it thoroughly. Cover the bottom of the pan with coarse salt, and cover that with a generous layer of vegetable oil (maybe peanut oil, or what? I used safflower last time). Let pan sit at room temp for 12 hours, then heat it over moderately low or maybe medium heat until the oil is very hot and just starts to smoke. At that point discard the oil and wipe the pan dry with a strong paper towel or perhaps an absorbant and lint-free cloth towel. Does that sound about right?

Hi, There's an item at https://www.ablekitchen.com/ that I'd like to get, however, I've not had any dealings or experience with them and couldn't find them on http://www.resellerratings.com/ Has anyone dealt with these folks? What were your experiences like? Thanks

Didn't find a Zyliss at the local stores that I check, but I did find a Cuisinart that had a crank like my old Copco, and unless something better comes along, I may end up with that. Thanks for all the suggestions!

That's good advice. Tks!

Thanks, Temple ... this is a good start. I'll see if some of my regular markets are carrying the product.

Recently an acquaintance suggested using Macadamia nut oil in cooking and salad dressings. I've not done so yet, but have been reading about the oil, it's benefits, pros and cons ... from what I can tell, not having tried it - still need a good local source - it may be a nice oil to use in mayonnaise. Has anyone used the oil, either in mayo, in cooking, or on salads? Comments? Any recommended brands or sources? FWIW, I prefer organic and generally avoid anything in plastic containers.

Matfer Bourgeat - Click to see it - less expensive than a half way decent non-stick pan, too ... It's heavy, but every time I make some eggs, I get so much pleasure - lots of great butter (sometimes French, sometimes local, always outstanding quality), wonderfully fresh eggs from locally raised, pasteured chickens, and the subtle joy of knowing that (for me) this is what eggs are all about. It's always a joy to have something that works to your satisfaction, giving great reults and great pleasure. I bet every time you flip the switch to "on" you get a little jolt of joy. It does, it does, it does ... I am transported back to the French countryside in the early 20th century ...

Well, that's what I did ... just need some more panache. I love buttery eggs, so since I make the eggs with lots of butter, there doesn't seem to be much purpose to a non-stick pan.

I've been using the Orange-X for a number of years - maybe 10? In fact, I have two of them. The best damned citrus juicer I've ever used. I tried several, including the Metrokane, a Williams-Sonoma model, plus electric juicers. If you can get one of the Orange-X models you'll be in juice for the rest of your life. Built like a tank, simple, strong, well-designed, and produces great tasting juice.

Thanks so much. Lots of good information there. With all the great suggestions and recipes I found here and in some other venues, the final result will be killer, I'm sure. In a way I'm glad I didn't just grab one of the recipes I had and go at it. What I'll end up with will be far superior.

That makes sense. Thanks so much for the suggestion. I'll try it when I make the next batch - probably with the cumin mentioned earlier.

Slapping head! Why didn't I think of that? Got plenty in the cupboard. Next batch. Thanks!

I love garlic, and eat it almost every day. Lately I've been lightly frying large cloves in EVOO until they get a light brown crust, setting them aside to drain a bit, and then munching on the fried cloves much like candy. It helps that one of the local markets has tons of garlic with large cloves. Now I'm thinking of flavoring the garlic. I tried adding some fennel seeds to the frying oil, and also some corriander seeds, but neither imparted much flavor to the garlic. What spices or herbs might be added to the oil that won't burn and which may impart some flavor, even if subtle, to the cloves? Oh, I sprinkled some cloves with a little cayenne - eh! not so great.

Thanks, Dejah ...

Great. Short ribs make good braising material. I've enjoyed John Besh's Short Ribs. Maybe you'll enjoy them as well.

Yes, I've been looking at some recipes and techniques for making a carbonade. There was a show on America's Test Kitchen where they made a version. Thanks!

Try this for starters: http://www.allaboutapples.com/orchard/me.htm

I'm a big fan of Paula Wolfert, and over the years have made a few of her recipes, a number of which were "a lot of work." Thanks!

Thanks so much, Kim. I've copied and saved the recipes ...

Last night I was looking for an interesting potato recipe in the Williams-Sonoma potato cookbook. The book has great photos of the plated recipes, and one of the photos included a picture of beef stew. The sauce just glistened and wrapped the meat and veggies in a comforting blanket of goodness. Boy, talk about comfort food. Today is cold and grey, and it's raining. It might be a good day to make some beef stew. Does anyone have a good recipe that they'd care to share? I'd like something with a thick sauce that has not been thickened with lots of flour - something along the lines of a well-reduced braise, maybe with some wine in it? Just a thought - maybe make the stew with something other than chuck roast. What would you suggest? Round? I don't mind a firm textured meat in the stew. Perhaps with some potatoes (what kind), carrots, peas - what else might be good - mushrooms maybe? Onions? I've never made a beef stew before so any suggestions are welcome. Thanks!

FWIW, this page http://www.diabetesmonitor.com/m19.htm may have some bearing on this discussion. If you don't want to read the entire article, you can scroll down to the section on sorbitol and maltitol and a bunch of other "tols"

I didn't see a list of ingredients. Did I miss it? shel

Thanks so much, Andrew. Coincidentally, I came across a version of that about a week or so back. Not made it yet. Your version has the peppers which was not in the version I found. Thanks! shel

There's Spaghetti Indiavolati in which the spaghetti is cooked in water that has been heavily infused with garlic and hot chile peppers. The garlic and peppers are ground up in hot water, added to the pasta water, and after a while the solids are strained out and then the pasta is cooked in the infused water. After the pasta is drained, dress with a nice extra virgin olive oil (a peppery one might be nice) and fresh grated parm, maybe sprinkle some parsley on it for a bit of color ... shel

Over the years I've been collecting and using some less well-know Italian pasta sauces which have come to me from various sources - from restaurants, from friends, on line, from books, and other sources. So, if you know of, or have, any interesting recipes, especially those that might be a local specialty, a local version of a more well known dish, or something that a particular restaurant might be noted for, I'd sure like to see them. Thanks! shel