Shel_B

I have this All-Clad 8-quart pot and I'm happy to have it, primarily because it's a lot lighter than the comparably-sized Le Creuset. It works well as a Dutch oven ... probably about the same as the Le Creuset except that I need a slightly higher oven temp with it than my Le Creuset pot to get the same results. However, my Le Creuset is black, and it even needs less oven temp than my white Le Creuset. I don't think the greater weight of the Le Creuset lessens the quality of the cookware, but I guess that's a personal conclusion. If the weight of cast iron is a determining factor, then one might conclude that all cast iron cookware would be mediocre.

A couple of ideas worth considering. I may still have a good supply of fruit wood ....

I think I'd like to find parchment liners ... didn't know such a thing existed. Thanks!

Just to clarify ... do you mean that mini muffin pan liners come in different sizes?

Some time ago, I picked up a couple of mini muffin pans at a yard sale. They are the perfect size for the little Breville oven that lives in the kitchen. I want to get some liners for these pans. Do muffin pan liners come in standard sizes? Is one brand of liner the same size as another? Are the cups in the muffin pan the same size for all pans? Thanks!

No one's going to shoot you ... You've made a proclamation that Le Creuset is mediocre cookware, but you offer no explanation. How about letting us know why you feel the way you do? Perhaps some specifics?

The tenants bought it used, so it's at least four years old. A good cleaning and thorough examination is probably in order. I haven't looked at it in months. From a cursory exploration, it seems that Sears has a good supply of parts available. Hope I don't need any ;-) I'm really excited about grilling a few things this summer. A close friend raises cattle, so I have a nice supply of grass fed beef available at zero cost. This might be a fun summer of cooking.

I've been grill-less for quite some time, but yesterday I closed a deal on a gas grill. I've only cooked on gas once, and that was last summer on the very grill I just acquired. So, cookin' with gas is a new thing to me. That said, the grill I purchased is a Kenmore ... it doesn't seem to be a very high end grill, but the price was right: $45.00. In addition, it belongs to our tenants who are moving at the end of the month, and they don't want to move that puppy to Southern California. So, not only did I get it at a decent price, but it's already on the patio, so there's no need for me to move it at all. Here's a pic of the grill I purchased as it was when shiny new. I won't get a chance to snap a pic of the actual grill until later in the week. Any tips on using a gas grill? Accessories I should think about? Thanks!

What a coincidence - I just bought a package of TJ's frozen mini croissants ... Sufficiently French on short notice?

I'm going to try making some fried rice in the next week or two. It'll be interesting to see the results. Since I can't recall when I last made fried rice, it should be a good experiment. I'll try to take pictures, as well.

David Lebovitz visits the Le Creuset factory. Included in the article are pics and videos. I thoroughly enjoyed this little trip through history. Click Here for your visit.

How "primitive" is the technique if it calls for a (modern) oven to do most of the work? Grilling a steak is, in and of itself, a primitive cooking method. Adding an oven to the mix removes it from the realm of primitive into the modern era. While CI/ATK have some great recipes, many are overly complex or time consuming for the result obtained. Perhaps this is one of those recipes.

Actually, it's 90 to 150 minutes in an oven @ 200-deg F. for the meat to reach an internal temp of 120-deg. F.

Don't forget to add 90+ minutes in the oven. Overall, it seems like a lot of time and energy to simply grill a steak.

I'm a big fan of Joyce Goldstein's cooking. Here's a list of her books, and, from my spy in the business, I understand she's got a new one coming out pretty soon.

I'm quite familiar with Google, and, in fact, searched for additional information relative to your assertion. You come across as an expert of sorts, and I thought you might have some inside or specific information to support your assertion. I guess you're not the expert I thought you were ... just another Googler putting forth what you discovered by searching. IOW, nothing special or unique from you. My mistake ....

This link was sent to me by Thermoworks ... thought I'd share it. Would love to read any comments ...

I made matchsticks and dressed them with lemon and olive oil, a little S&P. Very nice ... time now to start experimenting. Gotta read some of the other suggestions, too.

Thanks so much. You've been most helpful.

Is this considered a "little guy?"

Are you suggesting to eat it raw? Are the leaves edible ... they seem very hard and chewy, so I'd think they'd need to be cooked a while, maybe like collards? I've used kohlrabi before, but didn't get the veg with leaves as it had already been trimmed. I used it in a soup.

Can anyone tell me what this vegetable is? Toots grew it in her garden box but, alas, doesn't remember what it is. I've not seen anything like this before. Thanks!

Because sometimes I am unimaginative, other times certain things escape me .... thanks!

Often we get this bread (Pain Pauline) from TJ's and I often toast a couple of slices and then remove the crusts. What interesting uses are there for toasted whole wheat crusts like these: I'd hate to just toss them, although I suppose they could be fed to the pigeons and gulls at the park. Is there a better use?