JaneMC

Wow thank you everyone for your help. Now to decide....well it will be a while. I added a new (well new to me) slicer. I have saved the links. Jane

Thank you everyone for your help! Well I've been checking the internet with the links and keywords and none of them looked right. So what I did was e-mail Martha (yes I know she didn't reply) yesterday and I have a reply already. Now that was fast. It's called casserole and it's at least 14 quarts and probably 16 quarts. At least now I have a little more to go on. The hunt is still on. Gotta love the internet. Jane

Well I will be honest I haven't seen one....so I'm not sure of the size. But in the book she calls them, "two huge casseroles" they take up at least 2 burners. One is copper and the other I don't know what it is grey in color. I'm wanting to make soup and cassoulet for 30-60 people in them. It's too hard with the pans I have. I do live in St. Louis area and I have been to the stores that are open to the public and nothing that I see even comes close. I know this will be a high end investment (I need a very heavy pan, I ruin them other wise....don't ask not a good story, you know firemen and so on invovled more then once!) The sides are lower but not real low they look wide or should I say, round. Hope this helps. Jane

I have looked at restaurant supply stores in the St. Louis area that is open to the public and nothing. Jane

It's hard for me to explain what I'm after. I know it's not a stock pot. I have a 12 quart, 8 quart and so on with them. The sides are too high for what I'm wanting to do. But I did find a picture in a book I have....I really hate to say, it but it's in Martha Stewart's Chirstmas book (1989?) on page 121 in the center. I like the copper one but the one next to it is nice also. Does anyone have a store in the Chicago or New York area that sells such a thing? Chicago a lot closer to me but I'm planning on visiting New York either this fall or next year in the spring. Thank You for you help. Jane

It's BEAUTIFUL! Jane

I too made strawberry jam and I made angel food cake to go with some left overs. They were good. I think next I'm going to make pound cake and have that with the next batch. Jane

I got Ken Shun boning knife, Viking food processor and a Kitchen Aid 600 in black. My kitchen aid is so old that it says, Hobart on it. Also got 4 new cookbooks. Jane PS. Tip with the mandolin use a tea towel when cutting saves your fingers and it's the right size.

I have made my bacon a few times now and have enjoyed it a lot. I now have a cheap smoker from Lowes. One question I made the pork-garlic sausage from the book. I must say, I don't like them. I think it could be the raw garlic? Or it could be the salt? Did anyone else cut down on the salt? I'm going to do this with my next batch of sausages, just to see. I'm not sure why I don't care for them. They have what I like, pork and garlic. I think some of it could be the casings I got them local and they were BIG ones. Next will be the turkey and cherry sausages. I can't wait for my casing to arrive. Jane

Well today was my first try at my bacon. The first thing I have made out of the Charcuterie book. I must say, I like it a lot. I didn't do the sweet one or the savory one. I did inbetween one. It was done with black pepper, bay leafs and amaretto. For dinner tonight we are having bacon sandwhiches. I have the bread on the last rise, made the mustard already, pickles were done 4 days ago and the mayo was done this morning. I can't wait for dinner! Can't wait for it to cool down here. We are to get into the mid 70s for the rest of the week. Sick of it. Once the room cools down a lot then I'm going to try my hand at curing. Oh last week I did the garlic sausages.....we will be eating them tomorrow. I don't have a smoker. I was thinking about the Bradley until it can only use their pallets for the most part. Does anyone use anything else. I use would love the smoke my bacon and everything else. I'm on the look out for a pate mold also. Thank You, Jane

Thank you for the information on the Bradley Smoker. I had a feeling. Now I must decide, I always like things that do several things. But then again what everyone is saying that is really it. Hum. Well I think I have found a local source for pork belly, fat back and so on. I'm picking up my order on Saturday! I have read Charcuterie, Cooking By Hand and Complete Sausage book. I have on order Professional Charcuterie. Thinking about Beyond Nose to Tail any one have? Also Garde Manger: The art and craft of the cold kitchen. I go to CuredMeats.blogspot.com quite often it's a good one. I show my husband that I'm really not nuts! The hygro-thermometer is reading 70 degrees with 65% humidity. I figure in another month I will be able to start curing the meat! It's been 90 and hotter here. Yes, even now. So by November we will be cold....at least we better be! I'm looking forward to trying my hand at Charcuterie. First on the list will be bacon. Jane

I hope someone can answer this as it seems the store around here can't. Does the Bradley Smoker only use their bisquettes? Or can I use other woods? I have the catalog and doesn't say. Thank You, Jane

Cooking lessons: I teach as well as take. One thing as a taker I don't like it when the class is designed for advanced students and there is always one that isn't. Then the class is held up for them. If it says, ADVANCED then treat the class that way. If it's a demo class then except questions on what you are doing and know where the home cook can get his/her things. Don't tell them that you get it whole sale....and what are they to do. One last thing if you are teaching and you have a "secret" spice and you are using it in class then you better want to share. I have had this happen in classes! What I do in class is hand out the recipes. Then it's a demo I tell them what recipe I'm on and what I have written down then if there is something I don't have in the recipe ie"technique" I tell them it's not written up. If it's hands on then they go to the groups...but before this happens I find out what everyone is interested in. If it's 4 different techniques then I will call out I'm demoing on how to do so and so technique, they can come and see or not. As being a "chef" or not. As long as you are good no problem. I've had many classes with "chefs" and this is a secret or a few that annouced they don't like talking. So for 3 hour demo there might have been a half dozen words....not fun! Some of the best classes I have been too have been where the chef/instructor was willing share and the class didn't feel rush. That is also my goal. It's suppose to be fun! Jane

Fabulous! I can't wait to get there one day myself! Jane

After 2 weeks of reading this topic. I have decided to become a offical member. Why you ask....why not. But mostly (selfish as it is) so I can ask a question (s). I live in the St. Louis area, we have a basement (which I'm going to get some space from hubby) from what I have read/understand to cure the meats I need "NO" light? Yes? The part I have my eye on does have a small window. For those of you using your basement for curing you meats do use a small fan, if it's encloesd? Is it on all the time? I have a list of must haves right now: hygrometer and a grizzly stuffer. Then down the road it's a: Bradley Smoker and vacuum sealer. I do have the great book on Charcuterie and Cooking by Hand. I have done: pate, curing salmon, sausage patties and hamburger. I've always ground my own meat (KA). First to do on my list: bacon, duck procuitto and pancetta. Thank you for your help, I sure do wish I knew about this long ago. It's one of the best forms I've been on. Jane