Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Edit History

andiesenji

andiesenji

I don't understand the antipathy toward blue.  Blue was the "signature" color of Le Creuset produced at the request of Elizabeth David  (the color matched that of her favorite cigarette packages)

This is a paragraph from an article in the INDEPENDENT:  Secret History of Le Creuset

"The 1960s saw the launch of Le Creuset's first blue, which was, somewhat bizarrely, inspired by a cigarette packet. Elizabeth David, who brought Mediterranean cooking to the UK and was a huge Le Creuset promoter, was responsible. "She was a heavy smoker and her love of the Gauloise cigarette packet got Le Creuset thinking," says Laura Jones, the company's product manager for cast iron. David must have been chuffed – she went on to stock the biggest range of Le Creuset yet in her specialist London cookware shop and from then on, Le Creuset became synonymous with good food."

 

I have three sizes of the Le Creuset oval ovens in blue.

andiesenji

andiesenji

I don't understand the antipathy toward blue.  Blue was the "signature" color of Le Creuset produced at the request of Elizabeth David  (the color matched that of her favorite cigarette packages)

This is a paragraph from an article in the INDEPENDENT:  Secret History of Le Creuset

"The 1960s saw the launch of Le Creuset's first blue, which was, somewhat bizarrely, inspired by a cigarette packet. Elizabeth David, who brought Mediterranean cooking to the UK and was a huge Le Creuset promoter, was responsible. "She was a heavy smoker and her love of the Gauloise cigarette packet got Le Creuset thinking," says Laura Jones, the company's product manager for cast iron. David must have been chuffed – she went on to stock the biggest range of Le Creuset yet in her specialist London cookware shop and from then on, Le Creuset became synonymous with good food."

  • Similar Content

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
    • By Doofa
      FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or grilled/BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Sliced  Beef
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce and Shaoxing wine. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil, but any  vegetable oil except olive oil would be fine) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By flippant
      I've had the CSO for a number of years now, but have yet to actually bake bread in it.
       
      Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening.
       
      To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO.
       
      Thank you!
       
       
    • By Chris Hennes
      Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
  • Recently Browsing   0 members

    No registered users viewing this page.

×