Tony Boulton

That's where some expert knowledge (or semi-expert in my case) comes in. We are talking about the body here, not the glaze, and it is about whether it absorbs water readily or if it has been fired to a high enough temperature to make that less likely. Porcelain and stoneware are vitreous, but earthenware may not be, depending on the firing temperature and, hence, the quality. You can sort of tell by feel, or by using water to see if it is absorbed readily or repelled.

Having spent 24 years in the pottery industry in the UK, I would say that most modern, commercially made European or American teapots can and should be washed in the dishwasher. Care needs to be taken with older pottery and also with anything made from softer, cheaper earthenware bodies which may not be fully vitreous.

The Bodum Flatbed Toaster is due out in August. http://www.amazon.com/Bodum-10957-01US-Bis...r/dp/B0026L6MQW

If I cannot be bothered to make a sauce, whole grain Dijon mustard goes with my steak.

I have been using that information for years, having been told so by cookware manufacturers themselves. That was in the days before Google. You are right though. Here is what looks like to me (a non-scientist) to be credible evidence: Thermal Conductivity I am happy to be corrected, so I can be more accurate in future.

There are several issues that need also to be considered. 1. It is more expensive to make a fully-clad product like All-Clad than a traditional steel pan with a laminated base. 2. Different grades of steel and different thicknesses of both core materials and external steel make for different costs of manufacture. Try Demeyere's Proline which is one of the heaviest around and compare it to one your store brand clones of All-Clad. 3. As with all things, we have to make a decision as to whether we want to buy an American-made (most All-Clad except for Emeril) or European-made product (Mauviel, Demeyere, Fissler, Bourgeat) where people earn more than the cost of a bowl of rice a day, or we buy Chinese (Calphalon, Meyer, or any of numerous no-brand/store brand products. I don't agree with the opinion that a thin layer of copper does not make a difference. Copper has a much higher heat conductivity rate than almost everything else you can think of, bar gold. So a thinner layer will produce much the same results as a thick layer of aluminum. I have some old Italian cookware - Le Pentole from ICM with a copper and stainless disk base - which gives me some of the best results possible. And the stainless walls are so thick there is never a problem with warping. It used to be a best seller in the UK until all the cheap Chinese stuff flooded the market there. It is now made by another Italian firm called Morinox. If I were buying today, it would be between Demeyere and Mauviel. The latter are introducing a 3 layer version of M'Cook soon, which will be the same weight but less expensive (similar to All-Clad Stainless).

Good reasons for not putting sharp knives (as opposed to "silverware") in the dishwasher: 1. It's dangerous. 2. If the sharp edge is touching anything else hard, the vibration caused by the aggressive action of the dishwasher will damage the fine teeth, making it harder to hone. 3. Detergents and heat add up to corrosion which affects rivets (made from alloy), wood, plastics. 4. If you don't start the dishwasher immediately the acids in the food you have been cutting will eat into the surface of the blade. This causes "pitting" which will result in rust spots. 5. It's lazy....

But, they never say what this fine powder cleanser is supposed to be. They do recommend Barkeeper's Friend.

I've not had time to trawl through this thread, but some of the rice dishes on recent pages reminded me what a wonderful breakfast meal kedgeree is. Anyone tried it?

I buy whole wheat berries and grind my own using a Nutrimill. Grain stays fresh for years, whereas even the best flour has already lost a good percentage of its nutrition by the time it reaches you.

I would not entertain anything but a Dualit 4 slot. It's pricey but will outlast me and probably the next generation, too. I am one of the few people who has purchased two. I had one in England and then I had to get a 110v one when I came here to TX.

Truth be told, the Supreme Court ruled on a manufacturer's right to enforce minimum prices on its own products. In the case, Leegin Creative Leather Products Inc., a maker of women's purses and accessories, was sued by Kay's Kloset, a Dallas retailer, after Leegin cut off shipments to Kay's. The high court's June 2007 decision, written by Justice Anthony Kennedy, declared that minimum-pricing pacts between manufacturers and retailers could benefit customers under certain circumstances. For instance, the pacts could foster competition by giving retailers enough profit to promote a brand or offer better service, Justice Kennedy wrote. Individual price-setting agreements should be examined on a case-by-case basis, the ruling said, to be sure they're not anticompetitive.

Amen! I always recommend to my customers not to use any sort of electric machine or so called "professional sharpening services". By definition it removes too much metal and it changes the geometry of the knife. And I have seen way too many knives in my time that have been badly ground, resulting in a wavy edge that has a part that will not touch a cutting board surface. My recommendation is always to use a honing steel daily and a diamond rod occasionally. If it is someone who just cannot tackle a honing steel and get angles right, use a pull through hand held model like the Wusthof "Knife-Life" 2 stage.

I remember Le Petit Blanc as being quite a decent place. It now seems to be rebranded Brasserie Blanc. Brasserie Blanc - The Promenade, Cheltenham, Gloucestershire, GL50 1NN

Thirty years ago, when even I was young, we used to buy wine in boxes because: (a) It was cheap (b) More fitted in the fridge that way © We were all about quantity than quality. Today, we should be more aware of the environmental issues. If bottles are properly recycled then my guess would be that they are preferable. And I don't believe any of the nonsense about screw caps being better. I would doubt it is anything more than it being convenient and economic for suppliers. And lastly, whilst I do not drink that much wine at all these days, I would choose a bottle with a cork (real or synthetic) just like milk is preferable to me in a bottle. I like it that way and expect it to be supplied that way.

What do you mean exactly, when you talk about ridges?

The above article "Sidedish" is in D Magazine, not the DMN. Nevertheless, it is surprising that people on there seem to be getting their panties in a twist. The corkage fee can be whatever figure they set. And they have to do nothing more than charge it and provide glasses. Considering that most people will not bother (especially if the restaurant has a sensible pricing policy) I don't know what all the fuss is about. The TRA don't have anything on their website about this issue, so it is hard to determine what their position is.

Weetabix is one of the few breakfast cereals available in US grocery stores that is actually worth eating. It's whole grain. I eat Weetabix when I am getting short of Jordan's Fruit and Nut Muesli, which I have my family bring by the suitcase full, whenever they come from UK. I would love to know the recipe to mix it myself. Anyone have any suggestions?

It's hard to tell from the picture, but it looks like there may be some discoloration on the back of the knife. This would indicate a small fracture, possibly caused by overheating whilst grinding the back. This would cause the knife to fail in the event of any sideways force. Cutting a potato is tough and if the cut goes off course and pressure is applied at a slight angle, that could do it. Just my view based on the assumptions I made about the color.

Thanks for that information. It confirms my view that vendors have no scruples and are turning a blind eye to discounting that is undermining the existence of the independent retailer. Good for you that you got such a bargain!

As an All-Clad retailer myself, I think you cannot be right. Unless someone has actually completed a sale (online) I don't think it will work. Let me know if I am wrong, as I can then ask for permission to offer the same discount from All-Clad too.

Have you bought the cookie paddles? These are pretty essential for cookie dough.

iSi America sell some very good silicone tools. They use high quality silicone and a lot of their products have already passed HACCP standard tests.

I am relatively new to Egullet, but I have 17 years experience in the knife world. I would not claim to be an expert but I have seen similar things before. Does the blade have any discoloration in the metal that is exposed by the break (the inside)?