Richard Kilgore

I think the problem this thread has run into is that Anna suggested a concept for a series of threads, not this single thread. And I think it is a fine idea. My suggestion, Anna, is for YOU to just start it to show folks what you want to do: you start a thread on perhaps each of three cuts of meat that are on special now in your area. You can title the thread something similar to this one, "XXX on sale, what to do?". As you have pointed out, there are already a few similar threads that have received a lot of interest and many contributions. Good idea, just start the ball rolling yourself.

Thanks, F-G and phalelon56. That's helpful. I will probably start with a Fresh Roast Plus.

Margaret --- The Vallauris you describe is one of the types I am interested in. Do you have a source for it? I also picked up something a little different than that this past year --- a shallow bowl 12" in diameter at the top with sides angled, a brown glaze on the rim, the rest glazed a mustard with very fine darker specks and some run in the glaze; an unglazed bottom exterior says "Terre Provence" within an oval and "Made in France" under the oval. It is quite sturdy. I would like to locate more of this, too. Anyone know anything about the potter/manufacturer and source? I did pick up a couple of small (one liter) Emil Henry gratins at TJs at about half price. Thanks bushey, helenas, beans and Priscilla for the tip on TJs and Marshalls.

I am about to make the leap. Which home roaster is everyone using, and why?

F-G: Thanks for the pics. I have seen a few of the Polish pieces somewhere, and they have a nice feel to them.

Thanks everyone. I'll check out TJMaxx and Marshall's, and look at some of the websites. I am aware of the Emile Henry because all the shops seem to have a few pieces, but the Amazon site appears to have (or soon to have) everything. I am also looking for pieces that are not part of an extensive line, but are simple and aesthetically pleasing. I picked up one such open casserole/shallow bowl in the last year. And if anyone knows of a site with discounted French white porcelain (Apilco, Pulyviyut), please jump in.

Thanks. Any other sources?

There are great food photos in books like "Provence The Beautiful Cook Book" of food cooked or served in rustic earthenware gratins, casseroles, bowls and such. Anyone know of sources for such?

Cook's Illustrated did research on stockpots. (I read it in their Soups & Stews book.) They tested a wide variety in all the common materials, except copper due to the price. They found, not too surprisingly, that all boiled water at about the same rate. They found the differences when they tried sweating vegetables at low heat for a stock. All except for the triclad and the anodized aluminum scorched the vegetables within 23 minutes, some within ten minutes. So on that basis, I bought the three Chefmate stockpots in a set (8 qt., 12 qt. and 16 qt.) at Target (regularly only $69, but I got them for $49 when they were clearing them out this Spring...that's $16 each!). I am not complaining even if the clad drops off after five or ten years.

The Tramontina stockpots appear to be similar to the Chefmate "Professional" line F-G mentioned, except that Tramontina tempered glass lids do not have steam vents. They both have aluminum discs on the bottom. I picked up both the three stockpot set from Chefmate (Target) and the 8 qt stockpot with both pasta and steaming inserts from Tramontina at Wal-Mart. All made in China and an incredible bargain. Chefmate also has a similarly clad 3 qt saucepan for about $20-25 at Target. (Chefmate products not labeled "Professional" line are stainless only without any aluminum at all --- no sandwich, no disc.) Chefmate pans that are sandwiched seem to me to have a slightly thinner layer of aluminum compared to All-Clad. I have not tried the ones with the disc on bottom (except stockpots), but they appear to be thick and hefty. And you should be able to pick up a 1 qt All-Clad saucepan for $20 and a saute pan (2qt - 8 or 10 inches?) for about $80 --- still on sale at Williams-Sonoma (and other places I assume).

nutcake --- How gracious of you!

Anyone have experience with the Bourgeat heavy stainless roaster? Saw them on the Broadway Panhandler site while checking their price on the A-C Roti pans.

My sympathy. Glad he is getting back to normal. Dehydration and spiking temps are the big dangers. Once upon a time I was one of over a hundred people down with Salmonella, with some temps spiking 106. Everyone survived with no brain damage, and only three or four had to be hospitalized briefly. But not my favorite memory.

Sandra, Caroline/Rachel, & skchai - Thanks much for the suggestions. You have given me a great book hunting list.

Here's an alternative to devilled eggs that I served earlier this year. Hard cook the eggs, cut in half, wrap in a thin strip of proscuitto, basil leaf on top, drizzle with EEVO.

Hmmm. If it is a red bell pepper then, question retracted. I thought a pimento was a..., well a pimento.

Come on now. There must be something i can do with these pimentos.

Good friends gave me a jar of pimentos from their garden. And there are more where these came from. But what do with them? They guarantee that pimento cheese made from these will exceed my past experiences with the stuff, but is there something more adventurous and interesting to do with them?

In my life outside of eGullet I do a number of things, including assessments to help organizations in a wide range of industries hire, promote and develop professional and management talent. I have been involved in helping hospitality industry companies hire corporate executives, hotel and resort general managers, HR managers, marketing directors, executive chefs and other management positions. In addition, I consult with individuals on career development and change in this and other fields. That said just to establish minimal credibility. I do not see anything about your background that would be a barrier, and do see a great deal that you would have to offer in the hospitality industry. For anyone that is considering changing fields that require or benefit from further education or training, this is not a bad time to do the training, given the economy. I am saying that without knowing more about your specific situation. And these are personal decisions that typically benefit from a good deal of thought and weighing all the factors involved. Nonetheless, clients of mine are doing things now to position themselves for better times. Good luck to you.

gualojote - Muchas gracias for the links. Good information.

Thanks everyone. Yes, it is the Mexican Marigold Mint. And thanks for the chicken suggestion. My sister also suggested using it on a leg of lamb, and the Tarragon-mint would indeed go very well with lamb.

I am growing a pot of Mexican Mint that I got from Whole Foods. The label said it is sometimes used as a substitute for Tarragon. It does taste like a cross between Mint and Tarragon. Has anyone used this? What is it used for in Mexico or other countries?

It is probably too much to call my daube a Mexican daube. I'll settle for Daube de Tejas. No one died or had to go to the ER from the heat. It toned down overnight to warmth and more complexity with a reduction of the sauce mixed with sauted onion and potato served with warm flour tortillas. Have a little left that I will try another way also.

Lunch - radish sliced very thin on buttered baquette. Dinner - simple frittata with onion, garlic, and potato sauted and sweated; very small amount of sausage, Mexican zucchini sliced very thin, poblano with a little adobo sauce topped with Parmagianno. Today for tomorrow - a Mexican version of a French daube with onion, carrot, garlic, cilantro, two poblanos with adobo sauce, two minced jalapenos, can of chicken broth, and 2 1/2 pounds chuck roast cut into 1 1/2 inch cubes. Cooked in the crock pot - about two hours on high, and five hours on low at this point. I plan to serve it with rice. I'll let you know if there are any casualties.

Not bizarre, but unusual --- "Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels" by Anne Chotzinoff and Lisa Grossman Thomas. Aimed at reader's of, and tied directly to, Patrick O'Brien's British novels, it includes nineteenth century recipes for Burgoo, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie, Figgy-Dowdy, Soused Hog's Face, Solomomgundy and much, much more. And no, I have not tried any of it.