fifi

Heh . . . heh . . . heh . . . The significance of andie's mention of the dishwasher safe properties is in reference to a recognized problem that we discussed starting here on Dave the Cook's kitchen remodel thread. I will never be the same.

Yes . . . We need a report. And please include a picture of the pup so we can confirm that you didn't saute 'im.

I think your solution to the oven problem is just brilliant. I also opted for the dual fuel range because, even in a rather large kitchen, the wall ovens just didn't fit anywhere. I have had the range concept before, and do now, and I like it. I am short. With wall ovens, I could never see down into that braising pot in the top oven. Adding the two feet to the pantry is a very good thing. You can never have too much pantry. With all of that open space, there may be a use for one of the roll around workspaces like this. Susan, I had never thought of the safety issues with an island cooktop. I have never had one and it is a long time since I had little ones underfoot. You make a very good point. I will remember that when friends ask advice.

Thanks for that, Abra. That is useful to know. I was just reflecting on the fact that, as much lard as I have made, I have never thought to notice what the typical yield would be.

That is my eGullet laugh of the day. As soon as I get up off the floor, I will go a-googling.

Soooo . . . Who makes this wonder and where can I find one? (If you said so earlier, please pardon my laziness. It is Friday night. )

I got some staining from paprika chicken in my little snow white pot. Soaking in a chlorine bleach solution for about 15 minutes took care of it. I have done wine/tomato braises before and done the same thing. If that doesn't work, Richard may be correct that there may be something wrong with it. My oldest pot is about 12 years old, I think, used and stained often, and looks like the day I got it.

Well, if you want to make your own masa, I am sure you can find specific instructions somewhere. I haven't done a good search yet but I can offer this quote from Zarela Martinez: I think the biggest challenge will be finding the corn. I adore the starchy dent corn varieties eaten off the cob like we eat sweet corn. I look obsessively for it during corn season to no avail. I am sure that we could find a method for the treating, which is called nixtamalization. At Mexican markets you may be able to find the treated corn. I have seen it in the freezer case at our big Fiesta Mart stores. (I buy it for posole, the stew.) Then if you have a grinder you could grind it yourself. Our Fiesta and HEB has tamale grind masa (coarser than for tortillas) that does not have the lard in it. That is what I have used then just added my own lard.

Now that brings back memories. My dad bought one a lot like that many years ago. He was like a kid with a new toy. He used to shell most of the pecans for my great aunt's pecan pies around the holidays. We always got the little native pecans from the Brazos River bottom. They are the devil to shell. I think I learned most of my colorful language from helping him with the pecans.

I am afraid that you are probably right. Thanks for takin' one for the team.

Basis this thread, I have to make it to Barbeque Inn. But I will be ordering the Chicken Fried Steak. I haven't had a really good one in a very long time. And I can't believe that I have never been there.

My son was in town a couple of months ago and we went there for lunch. I hadn't been in a long time (my loss) and I was still in my Chicken Mill Valley rut. I came this close to ordering a burger but the chicken won out in the end. Yes, the fries are awesome. My son ordered the bleu cheese burger and he shared the fries with me. I also got a bite of the burger. There was just the right amount of cheese for me. I have never been to the other locations as the original's charm always wins out. Could someone report on how they compare?

Well, I found the web site I had lost. You need to have a pH of below 4.6 to consider hot water processing. Onions are 5.3 to 5.8 so canning is out if you don't have a pressure canner. I don't so I won't.

That is looking lovely, Judith. I am amazed that you got there in that short a time. I am thinking that I should leave the cover off next time I do it. Or maybe only put the cover on at first to sweat them down into the fat. I am also going to try the trick of adding some more onions after the first pot full shrinks. It can't make that much difference and I need to be able to fill some pint jars for Christmas gifts. I am looking into processing those in hot water to ensure that they will "keep". I can't find any canning information on something like this. Any help out there? Hmmm . . . Maybe I will start another thread.

Yep. Cast iron is fairly brittle so what you are describing is likely a crack in the metal. This makes it unuseable. I would send it back to the auctioner as the most expedient solution. They shouldn't have sold it in that condition in the first place.

I completely agree. I would love to have an olive oil sprayer. One that actually WORKS!!! I think my last one was a Misto or something like that. You would pump and pump, get a couple of sprays then . . . drizzle. I got replacements at Bed Bath & Beyond twice and finally gave up.

I have looked at smoked turkey parts in a couple of places now and have seen a bit of variation in color. Not having tasted them or cooked with them I can't tell if the darker ones are more smokey but it might be worth a try to check out more than one source.

This just in . . . I just received the Jean Andrews books that I am giving for gifts. This is the one published in 1999: The Pepper Trail, History & Recipes from Around the World. The link below benefits the eGullet Society. http://www.amazon.com/exec/obidos/ASIN/157...9/egulletcom-20 The tamale stuffed turkey is on page 144 and is titled "South Texas Turkey with Tamale Dressing".

Shear marketing genius, I tell ya.

That is a good article. Thanks for the link, M. Lucia.

Zarella also has a recipe somewhat like that in her book Veracruz. She calls the dish "Tamal de Cazuela" and surmises that it has Cuban origins. This particular recipe uses a pork and ancho filling between the two layers of masa. Interestingly, instead of banana leaves, the pan is lined and the top covered with oja santa (rootbeer plant).

Zarela's recipe calls for 3 pounds fresh masa to 1 pound lard. Bayless seems to use 1/2 cup lard per pound of masa. I'm not sure how that works out. Diana Kennedy uses 4.5 ounces of lard per pound of masa. She says that is half a cup plus 2 tablespoons.

Yeah but they keep talking about bad tastes and bad smell. Ick.

Nope. Do not buy the stuff on the shelf. It is hydrogenated and doesn't taste like anything but plastic. A Mexican market may have fresh lard. Otherwise, you have to make it yourself but it isn't hard. I posted about making lard in the tamale thread here. I am jealous of your duck fat.

OK. . . The nice lady VP at AMCO called me back. I think the weirdo factor worked. Anyway, she did confirm that they discontinued them in 2002, and, no, they didn't have a box of them lurking in a dark corner of the warehouse. She did say that if a "customer" (read Sur le Table, or W-S type) wanted to order 2000 or 3000 or so that they would get them.