Richard Kilgore
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Posts posted by Richard Kilgore
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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.
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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?
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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?
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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.
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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.
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Another issue may be: while the dishwasher seems to work okay, will this affect flavor over time?
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I have not found soaking them for a few minutes to be a problem...just soak it while preping the ingredients. And cleanup is not a big deal...a light scrubing with a plastic thingie, then into the dishwasher.
What I am curious about is whether or not the clay contributes something to the result that another material does not. Subtle, not so subtle, nada, short-term, after longer use? Anything that should not be cooked in clay?
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Starnge Fruit is an allusion to the Billie Holiday song.
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You mean that baked potatos are not cups for sour cream?
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I thought I had tried to invite discussion, but may not have been broad enough. Anyone else use clay? Pros. Cons. Does it make a difference in the result...compared to anything else?
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The diner in Morristown, NJ..if it's still there. Used to be great for late night cheesecake.
And I disagree, Lyle --- I think the Denny's diners are pitiful. They don't feel like a diner...and I guess that's the only criteria I can find useful. Not enough grease, not enough diner waitresses, not enough...diner. They feel like you're inside someone's cookie cutter concept --- which, of course, you are.
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Last night I did a Pork Loin in the clay cooker: thin slices of three cloves of garlic inserted into knife slits in the loin, then rubbed with kosher salt and freshly ground black pepper. One medium onion cut into eighths on the bottom of the clay cooker, topped with three sprigs of rosmary, the loin (fatty side up) and three more sprigs of rosemary. Cooked at 375F for 90 minutes --- it registered 170F internally (so 350 should have been better), then finished with the clay lid off for about 12 minutes. The garlic was creamy and the pork still moist. The rosemary was not much more than a rumor.
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Anyone use a clay cooker such as a Romertopf? The insert with mine sounds contradictory, in that it talks about cooking at low temperatures, but indicates 220C (Gas 4-5) for all the examples provided. The conversion table in J. Pepin's Technique book does not quite jive with this, but tells me 220C is about 425F, which does not seem "low" to me. I have gotten fairly good results cooking chicken and Pork Loin at 350, and I would appreciate any info from your experience in using one of these.
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Thanks, guajolote and Suzanne. I'll find a copy of the Casas book first.
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Lately I have been using Bornier, both Dijon and whole grain. I have an ancient unopened crock of Pommery Moutarde Royale --- how long will it be okay unopened...or would it have been? And, true confession: a squeeze bottle of French's.
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"The souffle collapsed," Chef Tom said flatly.
"Bourdain's on tour," Fat-Guy said tonily.
"Where have all the flour's gone?", the pastry chef sang folksily.
"Where does Maggie get off grilling fish," the chef said catily.
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Okay. I have had Tapas --- very good Tapas I would say --- few years ago in Taos, but I still do not know for sure what makes a Tapas a Tapas. Any Tapas books to recommend?
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The Wilder Shores of Gastronomy
J. Pepin's Technique book
Re-reading Olney's Simple French Food
A stack of various fish & game cookbooks
Off-topic: Phil Caputo's A Rumor of War
Looking for good books on Mexican food & cooking by Mexicans, translated into English
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Thanks Sandra. I will look forward to your recommendations. I have seen the Frida book and planned on picking it up just because it is related to Frida.
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Sandra - Can you make some specific recommendations for books by Mexican authors...ones that have been translated into English and are available in the U.S.? I would not buy just any cookbook on, say, Southern U.S. cooking by a U.S. author because they were from Georgia, without an idea of the quality and preferably a recommendation.
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Thanks. I'll try the reduced orange juice. Honey did not sound right to me either.
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I am doing an orange, fennel and arugula salad that calls for a sweet and salty vinegarette. What would you use for the sweet? A little honey? Or would you do something different altogether?
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Thanks, Marlene. This tenderloin did not have much fat left on it. I'll try the next one at 325 on the bottom rack.