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Everything posted by Richard Kilgore
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Thanks to all. Actually the root link site does list sassafras. Just scroll down on their home page and go through the alphabetical list. There it is. But I am going to do a little research before I start drinking this stuff.
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Jaymes is right on target with some of the possibilities during a widespread disaster. I also recall one hurricane we rode out --- the electricity and phones were down for ten days. The streets were fairly impassable and we cooked outside on a Coleman stove for days. (Edited to correct my memory and spelling, as well as to reign in slight exaggeration.)
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Fifi - I also drank buckets of it for years when I was a kid and I appear to be no worse for it... My grandmother used to dig it up in Ohio and send bags of it. Thanks for reminding me that I could just go dig it up myself. I am still curious, though, about the carcinogenic evidence. It makes a wonderful tea, but I am not foolhardy.
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Okay...so just how carcinogenic is it? Rats smoked a carton a day and developed liver of the pancreas? Sassafrass teasippin' rats were 3,000% more like to develop CA than their green tea sippin' cosuins? Does the FDA ban it?
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I am looking for a source for Sassafrass roots/bark to make Sassafrass tea. I vaguely recall reading some concern many years ago about it being a carcinogen. Anyone know more or have a source?
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Whether or not it is "alarmist" and whether or not it is a good idea may be two very different things. If you don't live in an area where hurricanes, tornados, severe storms, or earth quakes occur...it may be less important to you. If you do, storing a few days supplies, flashlights and other emergency equipment has been considered prudent for many years. If you live near NYC or DC, or another area that might be a high risk target, then probably looks like not a bad idea. If you don't....Someone could do it either way and look calm enough while another person could look and act quite anxious.
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When I clicked on this thread I had hoped for an enlightening discussion of Risotto. And indeed I have found it amazing. Now, do I need to use a right-handed pan with right-handed rice, or are the physics such that I need a left-handed pan for that?
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Since you can buy a new Lodge 5 qt Dutch Oven for about $20, it would be hard to get hurt on one. If it is well used and well-seasoned, it's better than new. Not a waste, just respect its limits.
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Has anyone tried growing leeks in a large pot?
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Mamster - Not only a great sounding recipe and a tip on the tartlet flan pans, but also a nice piece of writing. Enjoyed it.
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I am curious about what people think about the utility of the small vs large one. I have looked at them and the small one appears to be so small that an enameled cast iron dutch oven might do as well. But I have not measured. Would the large one really be too big for cooking for 2 - 4 people?
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I like the plain cast iron, too, but they do have limitations. You can't do a long simmering tomato based soup or chili in them without damaging the seasoning and imparting a metllic taste to your food.
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TDG: Regarding Lodge's Pre-Seasoned Cast Iron
Richard Kilgore replied to a topic in Kitchen Consumer
Tommy - The Doufeu is designed to put ice cubes in the top. It is enameled and designed for stove top and oven use. The Lodge camping Dutch Ovens are plain cast iron and designed with lids that will hold coals for heating on top (as well as bottom). The lids are designed so that you can lift the lid without the coals falling into the food. The nobbies allow condensation to drip all over the food instead of down the sides on the Lodges. I have two 5 qt and one 7 qt stove top/oven Lodges and a 7 qt camping Lodge. All work well within their limitations. -
Well that settles it...it's clearly the round one...no the oval one...no the round one...no....
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Mamster - I think f_y_c is looking for a shallower piece than a stockpot. All-Clad has called their Dutch Oven a stockpot for some time, but it has the demensions of a Dutch Oven; it's seven or eight quarts I believe. I saw at W-S that they now have one called a Dutch Oven that has a rounded bottom, perhaps smaller capacity, $210. I think the Le Cruset 4 1/2 qt is a little under $200. And you are right, it will not be a light weight. I currently use well-seasoned cast iron, but want a 4 1/2 or 5 1/2 qt. Le Cruset, because the enamel will allow me to do more things in it.
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The Raw Deal - Austin, Texas. It's original location was on a one block long street surounded by one way streets. You could drive in circles for twenty minutes just trying to find the street. When you walked in the door, the sign over the counter read "If you don't like The Raw Deal, just remember - you came looking for The Raw Deal, The Raw Deal didn't come looking for you." Taco Flats - also Austin. The name wasn't so bad, but over the order counter was a rat pelt nailed to the wall with a sign --- "Fresh meat served daily." They modeled their outside sign after the early McDonalds signs that claimed Five Million Sold, then crossed it out and raised the number each year. After their first successful year in business, Taco Flats claimed "1,000 Tacos Returned", which was crossed out the next year to announce "2,500 Tacos Returned".
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Marlene - I could not find it on the All-Clad site either, but found it on Amazon. They call it a Roti Pan. Here's a link. All-Clad Roti Pan
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The incredible amazing Chefmate saucepan and more
Richard Kilgore replied to a topic in Kitchen Consumer
I got the 2 qt. tri-plad saucepan (not the copper clad) and have used it for pasta sauce several times. No complaints. One evening I left it on medium-low heat, meaning to drop it to low, but forgetting about it. When I finally remembered to check I was afraid there was going to be black tomato glue decorating the inside, but it had just reduced further without sticking. I am impressed so far. For your kids, you might want to check out the full set of seven (?) pieces for $99, I think it was. I have not tried any of the stockpots yet, but that's next. They don't have a full line at the nearest Target. Any other reports? -
Foodie - We may have more, and more suitable, ideas with a little more information. Any food preferences? What price range? Also Dallas is a fairly big place. Are you already booked into a hotel? Its location may have something to do with where you will want to eat, especially if your time is tight coming from WF. There are a number of potential "romantic" places in Big D, depending on what you consider romantic and what kind of food you are interested in and what you want to spend. The Mansion and The French Room are excellent, but from your initial post, they are more than you want to do.
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The edit button has disappeared, so here's an addition to the last post. The ingredients for Mom's Puttanesca: "Tomatoes, olives, fresh carrots, fresh garlic, olive oil, real butter, real cream, fresh basil, capers, sea salt, pepper, anchovies, Vitamin E (soy)." Three bucks a jar. As is it was okay, and with added sauted minced garlic, onion, yellow pepper, and mushrooms in EVOO plus micro-wave steamed zucini, plus sea salt, pepper, and basalmic, and simmered for a mere ten minutes, it was a great deal better than okay. Cost me no extra time (overall) over using it straight from the jar. Saved me about 20 minutes over making it from scratch, and many nights 20 minutes counts.
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Priscilla --- In "Simple French Food", Olney talks about boiling them briefly and serving with salt, pepper, olive oil and vinegar. As an aside he mentions using leftovers cold, tossed in butter, in a salad or omlette, gratineed, and in a souffle. He also includes asparagus tips in a discussion of Vegetable Fritters.
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I took the tip from you "Mom's" posters and tried the Mom's Putanesca Sauce. Not bad. Not bad at all. I was surprised. No sugar, but several whole cloves of garlic.
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I think Bux may be on to something. I recall a public radio station in NYC many years ago that played a recording of Bessie Smith singing America the Beautiful for three days straight until they got what they needed. Then they celebrated by breaking the record (back in vinyl days) over the air. So maybe PBS will end with a smashing of the crockpot.
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Thanks, Phil. I am aware of the Olney series, but it appears to be very hard to find.
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TDG: Regarding Lodge's Pre-Seasoned Cast Iron
Richard Kilgore replied to a topic in Kitchen Consumer
Stone - I usually scrape the grease out with a wooden spatula and a paper towel. If something has stuck a little bit, first try hot water. (I think a plastic scrubbing pad is okay used gently, but nothing metal.) If there is still something stuck, put it on the stove with hot water covering the bottom and heat it for a few minutes. That should do it. (I rarely have to go that far. It's mostly a matter of wipe it out with a towel.) At any rate, at the end heat it on the stove and do a light coating of oil. It might be better to fry some chicken or fish in deep oil before trying to do any more steaks in it. See my note above.