Richard Kilgore

Carlovski -- the one in your link is stoneware made in China, not enameled cast iron made in France. They are rather inexpensive all the time, but if considering something other than the cast iron, I prefer the Emile Henry earthenware, which is better looking and more durable (freezer directly to oven), and only a little more expensive than the Le Cruset stoneware.

Yes, Carlovski, another vote for redundant.

Thanks. That's the one. I have found it for about $90, but that still hasn't been low enough to persuade me since I have lots of ways to roast a chicken.

Does anyone have one of these pans? They are shallow and wide, about 12"X 2 3/4", with hand grips rather than a long handle. What do you use it for? Braising primarily? Do you consider it worth cluttering up the cabinets, or is it redundant given skillets and saute pans and dutch (french) ovens?

Thanks, Katie. A strawberry-rhubarb pie sounds delicious. Thanks for the Emeril link, too. Anyone else?

I am looking for suggestions for a dessert that would go with a Pennsylvannia Dutch meal. Something traditional may work best. What do you guys think?

I am looking for ideas for a meat course for a Pensylvannia Dutch meal. What do you guys suggest?

Welcome, Carbo. That's a wonderful story. Thanks for the telling. I hope you will explore eGullet and post often.

Sorry to hear about The Tree Room. I hope it stabilzes with a good exec chef and pc. I was there a few years ago and I am sure that things have changed, but the menu that day was very, very good and the room was stunning. I don't know who the chefs were at that time.

What? Plenty of more than decent food in SLC and surounding areas. Robert Redford's restaurant at Sundance was memorable when I was there. I have not been, but Russell Chatham's Livingston Bar & Grill should be more than edible. Speak up, Montana, Wyoming, Utah and Idaho. Defend your culinary selves.

What a terrific week, Laska. I am learning a lot. Thanks.

Of course.

Here's a link to Russell Chatham's website, which includes these pages of his art, and others for Clark City Press, his fine book publishing company. There is nothing for the Livingston Bar & Grill other than a "coming soon' message, which has been there for a long time. If I was an hour and half drive away, I would not think of missing it. So if you go, please report back and let us know about your experience there.

Coarser, Marlene, or you'll have extra sludge.

Is that Russell Chatham's place?

I would suggest trying the Lodge Logic (pre-seasoned) version. I have seasoned all of my Lodge cast iron (9 pieces I think) myself, except for one Lodge Logic round griddle I picked up this past Winter. The pre-sesoned would have saved me a LOT of time and fuel. An additional item your nephew might consider would be a African cast iron pot. They are harder to find than they were a few years ago, but they are more stable when hung from a tripod and work very well (but not for biscuits).

Yes, Mabelline has got it. These are not flat-bottomed stovetop Dutch ovens, but ones with three legs. They can sit in the coals or be hung from a tripod for some applications. But for biscuits, I would suggest on the coals with some on top of the rimmed lid as a place to start. You have to experiment to figure out how many coals below and on top, given whatever the ambient temperatue is.

The KA Artisan tilt style should be about $250 at Williams-Sonoma. But you still may be able to find a more powerful factory refurbished KA Professional (350 watt) lift style on Amazon or eBay for well under $200 ($140 - $170).

Yum! How about adding this to RecipeGullet?

Okay, that makes more sense.

Update -- My white KD-600 arrived today from saveonscales.com as promised with a pre-paid return UPS sticker for sending back the "silver" one. And someone please explain liquid weights.

Do you remember eating there about oh . . . . 30 years ago now when I was living in Houston? No, but if you say I did, I believe you.

Good point, ExtraMSG.

Thanks. Interesting site.

You mean they were like guests who show up for dinner, but you just can't get them to go home?