JoNorvelleWalker

I'm just finishing reading China The Cookbook. There is a note: "While the book features recipes with freshwater eel, Seafood Watch, a sustainable seafood advisory list, recommends that consumers avoid eating them due to significant pressure on the eel populations."

Bernard Le Bovier de Fontenelle, who made to a month short of 100, is quoted as saying if coffee is a poison it is a slow poison.

Thanks, I'll see what the bottle says when it arrives. Meanwhile I've put several coats of grapeseed on my Lodge. I just finished baking a boule in it.

By geometry I assume you mean diameter to height? What ratio would you suggest? I failed geometry in high school.

Thanks. I went with Vibrant India. Dosa is one of my next projects.

In the Q&A -- Understanding Stovetop Cookware topic @slkinsey suggested a well-equipped battery would include a pasta insert. https://forums.egullet.org/topic/25718-qa-understanding-stovetop-cookware/?do=findComment&comment=350053 My method of draining pasta has been to carry the boiling pot over to the sink, and with one hand holding a mesh strainer, pour the contents into same. I am getting too old for this. I've tried a skimmer and I've tried tongs, but for long pasta like spaghetti I've had no success. So I thought to try a pasta insert. Some while ago amazon had a Paderno 11 inch insert for about $70. So I bought it. (They now are asking $179.91). Nice piece of cookware, NSF, made in Italy. So far I haven't used it. More recently I bought a small Fissler 20 cm stockpot that came with its own pasta insert. They call it a multi-pot. The pot is not available without the insert. Nonetheless a lovely insert also. So now, if you are counting, I have two pasta inserts. A week or so ago I tried out the Fissler insert with some pasta. Or maybe it was pork belly. Anyhow the water boiled all over the stove. Last night I made chicken Tetazzini and needed a quantity of pasta. Having learned my lesson, this time I put the Fissler insert into a bigger pot with plenty of room around the edge. The water boiled all over the stove. I ended up carrying the boiling pot over to the sink and pouring through the same mesh strainer. There must be some secret here. How does one use a pasta insert? I'm thinking the Paderno might work better since it is much larger than the Fissler -- however on the other hand it might just result in a much greater quantity of pasta water on my floor. Thoughts or advice? There must be some pasta insert people here.

I purchased the boiled linseed for another purpose, also food related: for treating my new garden tools. I had hoped to use it for cookware also but I read somewhere boiled linseed has additives. Can I safely put it on my pans?

Last night chicken Tetrazzini. Chicken Tetrazzini for days and days.

Having just ordered a bottle of boiled linseed oil I'm assuming that's the wrong stuff for culinary cast iron?

The Demeyere is redundant, anyhow, now that I have the Fissler. Thank you for looking though.

I spent the day with my dear family. Enjoyed a crispy fried fish with tamarind sauce around four o'clock. Got home not much before midnight. I had a shower, my mai tai, and (in this case) Brazilian cashews. I was still a bit peckish. Dill was in the refrigerator, so I prepared a dill omelet according to Julia (also the name of my granddaughter but in this case Julia Child). It was a two egg omelet in my larger William Sonoma non-stick pan. I was amazed, truly amazed, how the omelet came together -- just as how Julia showed from shaking in the pan. It folded in three, no brown spots. Like magic.

At the moment my poor Lodge has been wiped down with grapeseed oil and is in the CSO at 450 F for an hour. I am not expecting miracles. There must be a more idiot proof cookware material than iron somewhere in the cosmos. Though at $14 a shot I am not complaining. Too much.

I see only 8.5 quart on that link?

Red-cooked pork, stir-fried baby bok choy.

Thanks!

Do I need to try to remove the rest of the old finish first? If so I'd just as soon pitch it and pay another $14. I use the pan only for bread, so non-stick or not is not an issue.

I may have ruined the finish on my Lodge pan by baking cheese bread in the CSO... It looked real nice before. I had originally seasoned with grapeseed oil several times over the Lodge factory finish. Many, many boules had baked in this pan without mishap. Can I pretend this didn't happen or should I just hit the amazon buy button now?

I believe it was disc based like this, only in the Atlantis line.

This may look a little like my Georgian meal the other night. What's new is Soko Ketze, mushrooms baked in butter, stuffed with cheese and garnished with chopped dill. Also the store tonight had pomegranates! I sought out the produce manager to thank him. He apologized that they were small. I purchased two.

Quite seriously I'd use them for cooking eggs sous vide.

Yes, paella pans, sorry.

These are most certainly intended for the CSO. (Though I had a dream last night that the anova steam oven was finally released!)

20, 25, 27

Thanks. No, I had not seen the Le Creuset enameled steel. I notice they offer a 6 quart too. However I'm not supposed to use enameled steel on my stovetop and the Le Creuset literature says: "Never place a stockpot in the dishwasher."

Very tired tonight. Nothing special but quite tasty, even if the wine ran out. A bit of rib steak, broccolini, and baked potato. I'm drinking something but I'm not sure quite what.