Richard Kilgore

Interesting find, Linda. I am not sure about this group literally saving the Dutch oven from extinction, though. Wal-Mart and the outdoor big-boxes like Cabella's and Bass-Pro carry and move an enormous amount of Lodge cast-iron Dutch ovens, skillets, griddles, deep fryers and such. I have three without legs, but do not use them much indoors, given the advantages of enamelled cast-iron. The one large Dutch oven with legs goes camping and often is responsible for the cobbler. I could use two more of these in different sizes, but this time in the pre-seasoned Lodge.

That's a very good deal. Go for the 6.5 qt, which will later want a smaller baby brother.

What about it? Tell us more.

ISI

I have been using Penzey's for the past year or so and have been very pleased with the quality and service. And they now have Smoked Spanish Paprika.

Have you ruled out a couple of Rancillo Rockys, Nathan? They would fit under a standard counter.

Are you talking about cooking any and all beans, or traditional New England/Boston Baked Beans? If the former, you may want to use an unglazed pot; if the latter, the traditional brown glazed pots are carried by Sur La Table (and I am sure other vendors). In either case you may want to take a look at the thread Dried Beans, what we know and what we don't, a fascinating and useful compedium of information and all the controversies about how to best cook beans.

I see that Sweet Maria's no longer carries this pot. Where is it available now?

Newest news from Jimmy's: The store is much larger and has a new, updated face lift. There are large pillars in the center and a new front area where the cashiers will be located. They also are expanding into the extra space next door that used to be a hair salon. There will be a room in the new store exclusively for wine, but for now they will have the same assorted selection as before until the new room is completed. The refrigerators are now larger and the back will have more space for the deli items. And they are going to carry the anhovies packed in salt that I have been searching for. Re-opening is imminent.

Yes, deadlines often move. I talked to Siegel's about ten days ago and they said that Jimmy's had been scheduled to move out at the end of October, but that date had been extended for an uncertain amount of time.

Sure, Elie. Here are a couple of threads. A search will turn up many more threads mentioning Jimmy's, for example as some of the best sausage in Dallas (and what Fireside Pies uses on their pizza). Jimmy's Food Store Burns Down Italian Food in Dallas, Where to Shop for Ingredients

I just talked to Jimmy's and they expect to re-open in about three weeks.

The Thai restaurant I am most familiar with, Alonna, is Thai-riffic. It would be about 20 minutes from where you are staying. BYOB. It is charming, casual, silly name, with serious food.

Hi Alonna, and welcome to the eGullet Society. Are you interested in any particular kind of ethnic food?

I took a quick look at this Chef-Mate enameled cast-iron at Target a few minutes ago. Hard to beat a 4 1/2 qt round "casserole" for $29 (regularly $39). The even more useful one may be the 5 qt oval for $39 (regular price). While I don't think it's Staub or LC, the enamel looks okay to me and the lid seals well. No way to know how chip-resistant the enamel is, or how brittle the cast iron, or any other metalurgical qualities of the cast iron. And I don't care for the colors. But it still looks like a good value. You don't have a whole lot to risk. I did not see any enameled cast-iron gratins. Just stoneware. As a side note, it's worth looking at most of the growing line of Chef-Mate pots, pans and utensils that seem to be taking over the shelves and walls at Target. Most appear to be well-designed and of good quality. We have been talking about the pots and pans here for over two years.

There are lower priced French ovens that are of better quality than the ones currently coming out of China. You can sometimes find them at discount stores such as TJMax and Marshall's, where you can also find LC seconds (5 qt for about $90) at times. They also have the ones made in China for less. There is also the Le Cruset factory outlets, with lower prices on seconds (cosmetic imperfections) and I have found even lower-prices on Amazon for firsts...if you are willing to wait for them to appear and do not find it important to have a certain color. When looking at Le Cruset on Amazon, always flip through the various color choices for a piece you want; sometimes one color choice will be drastically cut in price and have a good second piece thrown in for free. You can also keep an eye out for annual Williams-Sonoma sales when they discontinue a LC color --- prices are slashed; one year I picked up a 9 1/2 qt oval LC for $90.

How the deuce do you do this without boiling your fingers? Seriously, everytime I try to unscrew the press a turn, I end up with blisters! ← Wait until the initial water has drained, then back off the screw before pouring the off boil water. The screw will be hot and you have to be quick with the turning if you use bare fingers, but I have never burned myself enough for it to even show. The screw is sloted, so you could use a screwdriver (or a spoon handle or some other kitchen tool) to turn it, I just usually don't bother. But now that you mention it, I think I may leave a dedicated Vietnamese coffee screwdriver in the kitchen.

Thanks for the report Kent. I had hoped to make that event, but had to cancel my trip to Austin at the last minute. I see that Dotty Griffith, Food Critic for the Dallas Morning News, was on the panel. I guess the message for next year is to get there early or risk going without.

I found a new display in my local Kroger store here in Texas. I tried a mini loaf which required finishing in the oven for 10 minutes, then cooling for 45. This was much better than the quality of the Kroger chain's "Artisan" breads, which are tasteless, and about the same quality as the Corner Bakery restaurant chain (their bread is parbaked and I believe was developed by Nancy Silverton), but not as good as the top couple of local bakeries, especially Empire Bakery in Dallas.

Although I can se what you mean about it being just a bit too dense, that is a beautiful loaf, Daniel.

That's a flaw, and I would return or exchange it, which should not be a problem.

I use a steel every time I use a knife, and the Spyderco sharpening system as needed...about every six months to a year.

Curiously, the information on the Sitram site and on Amazon conflict on one point. The Sitram site says that Profisserie is safe to 1, 112 degrees, but says nothing about the limit for the Catering line. On the other hand, Amazon says 1,112 degrees for the Catering and 500 degrees for the Professerie. I am shooting an email to Sitram to see if they can clarify what's what.

Sorry, but I have no experience with the Professerie line. The distinctons and recommendations that Sam makes for the two, plus the Amazon descriptions and J.B. Prince descriptions, are all that I have to go on. Both Sitram lines appear to me to be a very good value. I guess the question is --- do you feel the need for a copper disk rather than an aluminum disk? If you have an injured wrist, you may find flipping with any kind of standard saute pan to be a problem. Have you tried flipping an 11 inch heavy saute pan by any maker? You may be able to find the Vollrath brand in a local restaurant supply house; they have aluminum disks and round handles and may be very similar to the Professerie.

Just a first reaction upon receiving the Sitram Catering evasee. It is a sturdy pan that should last a very long time. The handle is a half-round design that is most comfortable to me with a towel wrapped around it. The less expensive Sitram Profisserie line has round tubular handles, a design that I find more comfortable. More on this after cooking with it a few times.