AlaMoi

sorry. the concept is simple. some number of vegetables - par-cooked or not - roasted in a pan. read the list. how many types of onions squash potatoes would any sane person decide to roast in the same "dish?" hence the idea to seek out a guru - they've been there, done that, have some idea of what I'm talking about.

not exactly. not a recipe. looking for ideas to season the typical pan roast of mixed vegetables. exact combination not specified. "...at the same time..." almost - but I already know one has to par-cook/boil specific veggies so that the roasting makes them "all done" at the same time.

thanks for all the ideas. as variously mentioned, the question is not about a roasting a single vegetable, but a combination of 4-6/7 items, as is common practice. the guru's noticed the OP: "#1 - obviously(!) not everything listed is used every time..." sorry if I misled people into thinking this was a 19 vegetable roasting . . .

no clarification is required. I'm open to using whole different bunches of vegetables. not interested in what herb/spice/seasoning works with one single vegetable from Saturn. more interested in seasonings that work super with earth-style vegetables.

seeking pan roasting guru for vegetables..... we've had super roasted vegetables in multiple places - some surprising places, like convention buffet offerings... I've done many attempts, used many vegetables. some worked some not worked. we eat pretty much any good stuff, I've listed the candidates below. #1 - obviously(!) not everything listed is used every time... #2 - some of the stuff has different cooking times... some is par-cooked and added, some goes in at the 'medium to last' minute "The Problem" seasoning. salt&freshgroundpepper is a given, but really good dishes had other seasonings that smack the dish into orbit. _that's_ where I'm trying to go. personally I'm adverse to sage (bad history, captive history with sage on everything....) and both DW and myself are "soapy" tasting cilantro types. I have a large herb/spice cabinet filled to overflowing..... so, seeking seasoning guru with advice on how to dress up the salt/pepper/olive oil roasting pan of veggies.... things used - not "all" - but these we eat: potato - chunked - white/gold/red sweet potato - chunked carrots cauliflower asparagus - tips & short stalks zucchini - sliced or speared butternut squash acorn squash Delicata squash broccoli onion 'shells' - yellow / sweet / Vidalia - not red small shallot pearl onion sweet green/red/yellow pepper red beets fennel root - sliced mushrooms turnips - chunked parsnips - chunked

I have a bunch of Bourgeat SS lined. I find it's biggest asset is even heating over long times. stews, braises, soups, etc. pure stainless, aluminum, etc tend to develop hot spots and burn a pattern into the bottom of stuff. a flat plate electric may not exhibit that issue as much as the electric coil style. the usual "benefit" mentioned is the responsiveness to heat input. and that is without question true and accurate. I'm a gas top user - and copper responds very very quickly - but keep in mind turning a gas flame up/down is a much faster source change than a electric plate or coil. I regularly sear meats, brown vegetables, sear fish skin . . . in stainless copper. stuff like eggs and crepes, I go with a Teflon pan.

the variety of stuff that one can put on top of egg yolk+stuff, spooned into a half shell hard boiled egg, is perhaps only exceeded by the stuff one can put on a pizza. wait,,,, no , , ,

started reading, then gave up due to the exponentially increasing nits. too many many ignorant assumptions-be-truth for any seriously consideration. in decades and decades I've been to one and exactly one eatery that printed a daily menu, tossed on closing. even if they did, the energy and resources required to manufacture a tablet-for-the-menu is going to kill the planet much faster. "in Germany they need to eat more organs . . " newsflash: in the land of Wurst ueber Alles, virtually nothing of an animal goes to waste. you can have it on your plate or in your sausage - but it's not thrown away.

happy to help. be aware - book matched veneer of the width shown for a table . . . that's not currently available. my g-g-grandparent generation had a lumber and millwork business in the Catskills. being the baby of the baby of their families,,, I have multiple pieces passed down from them. so when dithering over 'to do or not to do...' it's a no brainer. an expensive no brainer . . . DW has a 'family hutch' from the 1800's - dated/signed by all the relatives in possession down the line... that's another 'no brainer' - touch it NOT..... from a great aunt, I have a McDougall "Hoosier Kitchen Hutch" from the 1920's. intact, never refinished - it's another item that fits the DO NOT TOUCH category. whether to touch or not touch such items is a decision that may be based on market value. basically it boils down to whether to cost of expert restoration has worth to you - and whether 'restoration' may/will destroy the value. note however, 'doing no harm' is a perfectly valid approach - keep it - use a cover-up - the underlying piece remains there as before. those are things so dependent on individual situations many many thousands of pages needed to 'cover all the options'

sigh. any natural wood and/or stained wood will change color over time and with exposure to strong(ish) light. I made desks&office furniture 'to suit' our sun-room "office" - had to move the printer every couple weeks to avoid having a permanent 'discolored' spot. so, that's a fact of nature and there's no ducking it except by keeping it covered. obvious the top + extensions/inserts/leaves + etc can be refinished - eliminating/minimizing/hiding scratches and color changes. from the photo, the top appears to be book matched veneer. that's a big red caution flag - veneer is thin. a woohoo yahoo with a belt sander can grind through the veneer in seconds, causing permanent, non-repairable damage. for refinishing, seek out a very experienced/reputable craftsman - it'll all be hand/slow power tool work and that = $$ if there's going to be a noticeable color shift, include all the chairs (?) leaves and etc with the effort. meanwhile, enjoy a table cloth! changes the room / decor to suit the season/occasion/whim. you'll need different sizes for with/without leaves/extensions. perhaps that explains the 400 million DW has piled up in the closet . . . ?

sorry - there's no such thing as "best" honey predominately 'harvested' from clover, alfalfa - any one of dozens of trees, flowering shrubs, etc etc . . . will have a different taste same honey in raw form vs 'refined' will taste different. seeking "just VT honey" will narrow down the rather long list of blossom tastes - simply because not a lot of Eucalyptus grow in VT, , , for example. which flavor work best for what dishes/ingredients.... well, that's why your name is "Yes, Chef!" a local bee keeper could assist - the state ag people can put you onto less local keepers/associations/groups that should have a broader outlook on 'what makes a good honey in VT' oh, just to keep you on your toes, the honey will be different year-to-year . . .

I much prefer the rotating handle type to the wrist-twist design. originally had a William Bounds model; the handle chrome plating flaked off; email requesting info on 'better model' went unanswered so I've got the OXO Good Grips model. it has a click detent fineness adjustment - switching coarse to fine back to coarse is very repeatable. just recently ditched an old wrist twister for white pepper with the same OXO. one long term note.... the OXO has a clip on plastic bottom tray. very effective, but over time all things plastic tend to distort. I have to be 'aware' it will pop off easily - minor nit, but a nit.....

nope. same incident. I'm insufficiently anal to keep track of where I when posted what....

we had a CA vacation planned. while doing SF I thought - "Heh - let's go to the French Laundry!" so I started on that quest some 5 months ahead of time. the web didn't work; it was "under construction" for 5 months. no answer to emails. no one ever answered the telephone. sent a USPS letter - no answer, no response, no reaction. so, so far as I'm concerned the French Laundry aka Thomas Keller simply does not exist. the man, the legend, has obviously outgrown his britches.

I could be tempted to try a seafood pizza - we're veddy fond of shrimp, clams, oysters, scallops, Ches blue claws . . . my Flammekuchen uses creme fraiche - that tends to thin down/melt, not sure it's a good base for a "white pizza" I can see popping the pizza&sauce in a hot oven to get it started, then add the seafood later so it does not rubberize.... so....whadda' ya'll use for a seafood "white pizza" sauce? (I'm from Philly - not much history of white pizza to judge,,,,,)

people who have pizza four-10 times a week probably need 'something new and different' I do total from scratch pizza at home every 4-6 weeks and the classic (but quality) ingredients work, every time. a white pizza - in our case unleavened FlammeKuchen - completes the satiating . . . a not-so-local Wegmans has real (imported) Speck - spatterings of "things genuine" . . .

sigh. I was hoping one or the other new fangled stuffs would have a wider "working range" obviously bakeries mass producing are not using local, just peeled peaches - and likely have a procedure to 'measure' free liquid and 'adjust' their recipes to make the perfect pie.

or not. I put up 10-12 dozen ears of bi-color as it peaks. also piques my sous chef attn....

I'm looking for a thickener that will work with 'really juicy' to 'meh. dry' peaches. I only do peach pie/cobbler/etc. with local fresh peaches. they vary in 'liquid' any x teaspoon/tablespoon per pint/quart/pound guidance type stuff is utterly useless - not because I can not follow 'it' - but because the underlying ingredients do not cooperate. once more into the valley of death . . . anyone have a technique / ingredient that is 'self-adjusting' to the moisture content of the peach? something like . . . thickens to the 'perfect' degree and ignores turning drier stuff to concrete mush? or, alternately, some method to judge how much juice the peach-in-hand will produce, so one - using x tablespoons per quart/pound - will work?

we've used flour / cornstarch / instant tapioca (it's ground/pulverized 'pearls') it's always a guessing game as to how much to use because fresh peaches can/do vary widely in juiciness.... @curls - is the ClearJel more forgiving as to qty?

Four Roses cook book here, scroll down for 1915 edition - veddy pricey.... https://www.alibris.com/booksearch?mtype=B&keyword=Five+Roses+Flour+cookbook&hs.x=22&hs.y=18

we don't use much salt in the home cooking - which really shows up unpleasantly when we go out. most of the dishes are way over salted for our tastes.... not a dietary restriction type thing - just low salt user tastes . . . I hear there's a 12 step program for the green can problem.....

the "need" to thin a blade comes from the depicted: no electric or jig "sharpening" doohickies "thin" the blade. to thin a blade, long, arduous work on stones, or quicker work on belt type grinders is required - and it's not a good starting task for the inexperienced. electric powered sharpeners tend to remove a lot more metal than hand sharpening, and hence can cause the need to "thin the blade" - much like 20-30 times sooner - than hand sharpening. for those interested in acquiring the basics of edges and sharpening, look for Chad Ward's "Knife Maintenance and Sharpening" available here: https://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

there is no such thing as a male or female eggplant, or pepper, for that matter. it is an invention of some totally ignorant-but-need-another-200-words-for-my-column writer that has morphed into urban legend. the larger the eggplant, the more likely it will have an unpleasant seed cavity. there are many botanical variations/hybrids of eggplant - so unless you wish to make a really deep dive into what-is-which, buy small(er)

well, since there's only two fourth ribs per cow and only two fifth ribs per cow and only two sixth ribs per cow they're right.