Richard Kilgore

Mamster - I have not yet read the Olney biography, but am interested in it. If I recall correctly John Thorne's image of Olney was somewhat strained after reading it. Talent does not make one perfect.

Mamster - very, very fine article. This is one reason I find Richard Olney's "Simple French Food" such a wonderful book. For every topic he covers, he explains a good deal of how, what and why with multiple possible variations. He provides recipies, but gives you a broader context along with procedural detail that would be punishing in a less gifted writer. It is such a rich source of instruction and inspiration that I have read it many times...and continue to.

Thanks for the tips. I just picked up a copy of "The Cooking of Provincial France" in the series, written by MFK Fisher. It had the recipe pamphlet (three hole punched, not spiral bound) for "THe Cooking of Italy" stuck inside it. All for $2. I'll now keep my eyes open for more.

elyse --- I don't have enough up-to-the-second scientific info on the aluminum issue. Robert L. Wolke in What Einstein Told His Cook (2002), writes that research has provided "conflicting and contradictory results." He says that at the time he wrote the book, that "the Alzhiemer's Association, the FDA, and Health Canada, the Canadian department of health, all agree that there is no verifiable scientific evidence for a relationship between aluminum ingestion and Alzheimer's disease, and that there is therefore no reason for people to avoid aluminum." But the book came out last year, so perhaps there has been new, conclusive research published since he wrote it. Have your M.D. friends had a recent update on this? Any references? Any new info would be appreciated by all I am sure. Do they have new or more detailed research info on the risk level and under what conditions (all food contact with aluminum? acidic foods only? aluminum foil for cooking, for storage?)? Or do they simply say that since the research is contradictory and inconclusive, that they would rather eliminate any possible risk by not using aluminum for (whatever limits they personally set)?

Thanks Steve. That's helpful.

I was not clear - I saw it in a Sur La Tab shop, not on the website.

elyse --- I am sure that I saw all three versions at Sur La Tab: tinned, brown, and black. Mamster - Thanks. I see that I will just have to experiment. Sounds like it is an interaction between type/color of pan, baking sheet, temp and whatever else. I am having a hard time understanding why a brown pan would perform significantly differently than a black pan. Did it just need more time in the oven?

Mamster - From your previous onion tartlett article, it appeared you used light colored tartlett rings. They looked great, so why would others have a problem with tarts baked in light colored pans or brown pans, indicating that black steel pans work best for tarts. There are also lots of white porcelein tart/quiche pans on store shelves --- are they inadequete to the task? Is there are difference in using tart rings vs tart pans with removeable bottoms?

Could it be called a....a....a paella pan?

Many years ago... I was baking a bunch of loaves of banana bread or some such for the first time. As I added the wheat flour to the rest of the ingredients in the large bowl, time stopped as I watched wheat berries, not flour, pour into the mixture. Ever try to get wheat berries out of a batter?

nerissa - Texas is not just one place. East Texas and at least parts of the Texas Gulf Coast are quite clearly part of the South.

Suzanne - I too used an asbestos diffuser a number of years ago, but I am not sure they are sold anywhere anymore. Anna - So what do you use for a diffuser?

Steve - I have trouble getting a gentle enough simmer or just keeping something warm, plus I thought a diffuser plate might even out any hot spots in the electric elements. The coil of foil would work for the former and maybe help with the latter, so I'll try it, and also check out the Sur La Table shop. Thanks everyone.

What's your experience with stove top heat diffusers? I have tried using a Calphalon, but it was so slick that a Daube in a cast iron Dutch oven would start sliding if barely touched. I need something that is stable. For both electric and gas. Oops! Edited to note that the title can not be edited.

elyse - I noticed that Sur La Tab carries tart pans that are tinned or brown non-stick, or black tinned.

Welcome to eGullet, Mr. Bittman. I have two questions that I hope you will comment on. First, what thoughts or advice do you have for those here who are passionate about food and cooking, but who want to write about food, rather than work in restaurants? Second, you have had such a productive career so far, what projects do you have in the works or are you considering for the next few years? Thanks for spending some time with us. RK

Thanks for the marinade link. It was (is) a tenderloin. I want to try that Orange-Chipoltle Sauced Pork Loin in the current Mexican issue of Gormet, too.

Thanks, Marlene. This tenderloin did not have much fat left on it. I'll try the next one at 325 on the bottom rack.

Should have mentioned the shape is an oblong oval, not square like the A-C Roti. And I checked the heighth --- two inches, not 2 1/2. The Pork Tenderloin turned out okay. Basted it in redwine, but I overcooked it slightly (it was at 158 and I put it back in and it shot to 178 before I got it out again), so the very ends were dry, but the rest was moist. The top was not very brown. I had the oven rack in the middle, so guess I should have put it on top.

Thanks, Marlene. It's rigid and will not bend. So we'll see. The Pork Tenderloin is in the oven: tied with half dozen cloves of garlic sliced and inserted into knife slits, rubbed with salt, pepper, thyme, and EVOO. 450 for ten minutes, then reduced to 350.

Hmm, perhaps the "lid" was intended as a shallow roaster to begin with. And yes, the lid is flat, not domed, and the roasting rack will fit in the lid, as well as in the deep roaster (it's a wire flat rack with arms to lift it out and feet to raise it slightly off the bottom, not a V-shaped rack). I think turkey is all I have ever used it for in the past. So, should the shallow lid work?

I think I will end up with an All-Clad Roti, but in the meantime...I have a little used deep, black enameled steel roaster, about 16 X 11 X 6, with a lid that also could be used for a shallow (about 2 1/2 inch deep) roaster. What, if anything, is this roaster best suited for? How about roasting a pork loin in the shallow lid? Or would a cast iron skillet work better?

Not from seeds, but my herbs from Whole Foods are doing okay in pots after a few days --- Italian Parsley, Fennel, Oregano, Thyme, a couple of different Rosemarys, Sage, Basil, Mexican Mint (substitute for Taragon), and a couple of other mints.

I have not cooked pheasant, but I can point you to a few reliable cookbooks, if that would help.

I have always soaked it well before using. The first time or two there was more sticking to deal with, but now very little. Even with using the dishwasher the pores are filling in, and I assume this means it is seasoning well. Anyone have bad results from using the dishwasher? I have done duck, chicken and pork with good results. How about soups and stews? I have not tried it, but think it would do well.