Shel_B

For quite some time I used an 8-inch Wustoff chef's knife, and ultimately found that I didn't always like the heft and the shape of the blade. Staying with the 8-inch theme, I acquired a Victorinox which I liked better for most uses because of it's thinner blade and lighter weight. But after using that for a while I realized that for most of my uses, a smaller blade was a better choice, so now I'm using a 6-inch Victorinox and enjoying it every time it's used. I also use two smaller blades, both Henkels, one forged and the other stamped. 95% of my knife use is for vegetables and fruit, so these knives work great in that they are easy for me to handle and allow for excellent control. These are certainly not fancy or expensive blades, but they do just what I want them to do effectively and efficiently.

Wasn't necessarily thinking about buying a bottle of vermouth, rather, choosing a brand or style at a restaurant or pub. I sometimes use vermouth in cooking, but that's not very often. Can't recall when I last used the bottle I have now ... it's Noilly Pratt French Dry I believe. It's nice to know vermouth doesn't keep well for long periods ... thanks!

From David Lebovitz's Blog, Homemade Tonic Water

This morning I received notice of an open box sale for Thermoworks. Two or three different infrared thermometers are on sale, and the prices seem reasonable. I was wondering if by using an infrared thermometer, cooking results can be improved. I've always been curious about what is going on while cooking, and I know that temperature control can be an important factor, but never having used (or seriously considered) an infrared thermometer, I don't know how worthwhile they are. For those who have used them, have you noticed better results? In what ways, and for what foods or cooking techniques, have you used these thermometers? Are they better for certain cooking tasks?

Thermoworks Open Box Sale ends Monday ....

It's nice to know that you like the pan. Have you compared it to any of the D5 pans? I'm wondering how the two versions might compare WRT evenness of heating, heat retention, clean up, etc. I have two D5 pans and like them a lot. The ones I have seem to clean up easier than the regular tri ply, but they are different pans put to different uses. The lack of a nonstick surface is not an issue. I've pretty much stopped using my nonstick skillets.

Thanks! More than I thought I needed to know, but you know what they say, "The more you know, the better your luck." I truly appreciate your input.

While poking around this morning, I discovered that All-Clad now has a seven layer line of cookware. It's available at Williams-Sonoma. I'm a big fan of All-Clad - everything I've purchased over the past 40 or so years has worked well and lasted through the years. I cannot say the same for some other cookware I've owned. However, this seven layer design seems a bit of overkill, yet I am nonetheless intrigued. The 3 1/2 quart Dutch oven has piqued my interest Has anyone tried this cookware yet? Any comments or thoughts about it from anyone?

Yes, I know that ...

That tube and using pellets are of no interest at this time. However, it's good to know of the options. Thanks!

I know that there are two sizes of pan liners. What I'd like to know is if each size (in this case, specifically the mini liners) is standardized, or does each manufacturer have their own size of liner. Yes, the pans are non-stick, but I prefer to use them with the appropriate liners. Plus, I will be using the pans for more than muffins, including some meat items. As for parchment paper, I don't want any with a Quilon (I think I got that right) coating.

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.