Marlene

Ok, my china plates are just shy of 11 inches and they fit. Using a ruler, the inside of the oven seems to measure 12 1/2 x 12 1/2. So your plates should fit just fine!

I don't know how big your dinner plates are. My corelle plates fit with lots of room to spare, and my formal dinner china plates fit as well. I could measure those, which are bigger than the corelle if you like.

I haven't done a prime rib that low in the oven, but did recently on our smoker. It was set at 200 and took about 3.5 hours. Ours was 9lbs. We seared it on the BBQ afterwards.

I have the steam maker bread baker and I love it.

I also have the large. I use the rack when doing chicken and turkey. It gets it up off the floor of the roaster. The low sides are great for roasting poultry. I used to do chickens in a skillet in the oven, and I like this pan much better. I have their other roasters and use them all the time as well for beef pork roast and ham, but I think this one will work just fine for any roast you choose. I found it easy to pour the gravy out of the pan into the server. I've only had mine for a couple of months so I haven't had a chance to use it for anything else, but I think roast veggies and or potatoes would work pretty well.

This is the new "turkey" roaster All Clad has. I happen to have two of them, and frankly, I love them! I did my thanksgiving turkey in this and I recently roasted two chickens in it as well.

Ha. Well since you didn't much care for them, I doubt if I'll try to reprise this! Too bad, they sounded good!

Maybe it's just me, but 70 g of flour is a lot. I've got this mixing right now and there is now way this is coming together in a soft oily ball.

You're probably right, it just stuck in my head for some reason. What about an almond extract for those who don't like the licorice taste?

For some reason, I keep thinking these would be great with a light sprinkling of coarse salt. I may have to try these this afternoon!

Iceberg wedges with blue cheese and bacon dressing. If you can get decent tomatoes, tomato and onion salad with blue cheese dressing. Both steakhouse mainstays and appeal to all the guys I know.

Strictly speaking, the recipe is for walnuts, although pecans also work well. ← I knew that. I just said pecans for some reason!

I always make JAZ's spiced pecans, and I usually make homemade potato chips dusted with parmesan. Also, tortilla crisps which are m husband's favourite 3/4 c butter, softened 1/2 c parmesan 2 tsp parsley flakes 1/4 c sesame seeds 1/4 tsp oregano 1/4 tsp onion powder 1/2- 1 tsp garlic powder 6 6 inch tortillas Combine first 7 ingredients. Spread each tortilla with a thick layer of the butter mixture. It will seem like too much, but it's not! Cut each tortilla into 8 wedges. Place on ungreased baking pans. Bake in a 350 oven for 12-15 minutes until crisp and brown.

I'm on Holland America next March/April. From what I've heard, their food is a step up from Royal Caribbean, and Princess about par with Celebrity and bit lower than Cunard. What ship are you going on?

I'm sailing on the QM2 in three weeks. I'm told there is seared foie gras on the Grills menu. I'll let you know!

My butcher ages for 35 days and that's just about pushing the envelope for me in terms of peak flavour. I prefer the 28 days that our local Whole Foods does.

Thanks! I'm thinking this will be on the menu Monday or Tuesday!

I'm about 40 minutes from Toronto, but hubby works in the city so could probably pick some up for me if I can find it! So, let me see. The brisket is not browned first? I thought I saw crispy bits in one of your photos once! Foil packet, a few layers. I'm assuming then that the juice does not leak out. In the oven at 250? For 3 hours? Something like that? And yes, I think I need a photo tutorial on the packet!

I have received a brisket, the flat! (Thanks Cali!!!) Pam, I would like to know a little more about the foil package method. Do you place the foil packet just on a sheet pan or in a dutch oven? I'm assuming with this method, there's no ability to make sauce? I haven't decided whether to braise this piece yet or try the foil packet method, which sounds really good to me!

Thanks Mike. That's partly why I've decided on a K-cup machine. Right now, unless I'm missing something, the only difference between the two, other than price is that the Breville tank is slightly larger, and only has 4 brewing sizes and is stainless steel.

I have a choice of a keurig platinum or a breville single serve machine. Of the two, is there an opinon which is the better one? Price excluded.

Crisp, crunchy edges. And yes, the heels are always mine.

I don't think I've ever seen Le Crueset at Canadian Tire, but I have seen it at Costco, and got exactly that same set.

There are lots of clay pots that can be used on the stove, with direct flame. I have dozens and dozens. I'm pretty sure those Asian sand pots are fine. Almost all the Mexican pots are good and many from Europe. ← Emile Henry has an entire line of ceramic stovetop-safe cookware. Having said that, paulraphael is right: you don't need every piece of LeCreuset that's made. In particular, I'd pass on the enameled cast-iron wok. ← You don't? Please don't tell my husband that! Seriously, Dave is correct. A couple of Le Creusets will get you where you need to be. A deeper pot for roast braising, shallower one for ribs and pork chops and veg braising.

The mustard coating is something I ran into in a cookbook recently, but was for ribs. I tried it (wet mustard) and it worked amazingly. The mustard taste disappeared, but the crust and flavour on the ribs was the best I'd ever had. Yes, there was a rub too. I can imagine that this would work very well on a smoked butt.