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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Enameled cast iron
On Fri, 16 Mar 2007 12:02:36 -0400, Peter A > wrote:
>> Larry and Dee, forgive me for butting in. In cooking, can I substitute >> porter for Guinness? I can buy porter by the bottle but Guinness only >> in a six-pack. I have a recipe calling for Guinness that I want to try >> but don't want to dump five bottles of the stuff if I don't like the >> recipe. > >Stout and porter are very similar although stout tends to be more >strongly flavored. In fact, IIRC, strong tasting porter became called >"stout porter" and then just "stout." Yes, what Peter said. But if you have to buy a six-pack, no worries -- stout or porter makes a *wonderful* braising liquid, particularly for pork. When it's done, you'd never know there was beer in it to start. -- Larry |
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Enameled cast iron
limey wrote:
> >>> Larry and Dee, forgive me for butting in. In cooking, can I >>> substitute porter for Guinness? I can buy porter by the bottle >>> but Guinness only in a six-pack. I have a recipe calling for >>> Guinness that I want to try but don't want to dump five bottles of >>> the stuff if I don't like the recipe. PeterA wrote: >> >> Stout and porter are very similar although stout tends to be more >> strongly flavored. In fact, IIRC, strong tasting porter became called >> "stout porter" and then just "stout." > Larry wrote: > Yes, what Peter said. > > But if you have to buy a six-pack, no worries -- stout or porter > makes a *wonderful* braising liquid, particularly for pork. When it's > done, you'd never know there was beer in it to start. > > -- Larry Yes, I googled on "Guinness" and found all sorts of intriguing recipes. Corned beef and cabbage in Guinness is one. Well, I won't have access to that now that it's St. Paddy's Day, but it sounds good. You're right - looks like I buy that six-pack, after all! (And no - I don't care for shandy, although I spent my misspent youth trying it - you know, "beginner's drink"!! So you're Welsh? How about that. Dora |
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Enameled cast iron
On Sat, 17 Mar 2007 14:53:53 GMT, "limey" > wrote:
>So you're Welsh? How about that. My mother was a war bride. Mostly it means that when we go to Britain, we never get to visit Scotland and find new whiskies, because we're always expected to visit the relatives in Wales. Fortunately, Wales is one of the most beautiful places on Earth, IMO. -- Larry |
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Enameled cast iron
pltrgyst wrote:
> On Sat, 17 Mar 2007 14:53:53 GMT, "limey" > wrote: > >> So you're Welsh? How about that. > > My mother was a war bride. Mostly it means that when we go to > Britain, we never get to visit Scotland and find new whiskies, > because we're always expected to visit the relatives in Wales. > > Fortunately, Wales is one of the most beautiful places on Earth, IMO. > > -- Larry Yes, it's beautiful. I was a war bride, too - came here in 1946. Although my list of relatives has dwindled over the years I'm now down to cousins) I still have to visit all of them or hurt their feelings - can't visit one without seeing all. Much as I love them, it means a lot of precious days are spent doing just that. One of these days, I'm going to sneak into England without telling them, then visit all the other places I long for - Devon and Cornwall, mainly. If I have any time left over, *then* I'll visit family. I feel like a traitor now. Dora |
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Enameled cast iron
On Mar 17, 12:42 pm, "limey" > wrote:
> pltrgyst wrote: > > On Sat, 17 Mar 2007 14:53:53 GMT, "limey" > wrote: > > > My mother was a war bride. Mostly it means that when we go to > > Britain, we never get to visit Scotland and find new whiskies, > > because we're always expected to visit the relatives in Wales. > > > Fortunately, Wales is one of the most beautiful places on Earth, IMO. > > > -- Larry > > Yes, it's beautiful. I was a war bride, too - came here in 1946. > Although my list of relatives has dwindled over the years I'm now down > Dora I'm a wee bit Welsh myself, only my g-grandfather worked the coal mines and died in the U.S. coal mines in 1911 in an explosion, along with his youngest son. His eldest son was, so they say, hungover (probably from Guiness?) and not gone to the mines that particular day. Some of the Welsh that came to our shores in those days had a hard time. Probably like the Irish. Bless them all! Dee Dee |
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Enameled cast iron
On Sat, 17 Mar 2007 16:42:38 GMT, "limey" > wrote:
>>> So you're Welsh? How about that. >> >> My mother was a war bride. Mostly it means that when we go to >> Britain, we never get to visit Scotland and find new whiskies, >> because we're always expected to visit the relatives in Wales. >> >> Fortunately, Wales is one of the most beautiful places on Earth, IMO. > >Yes, it's beautiful. I was a war bride, too - came here in 1946. >Although my list of relatives has dwindled over the years I'm now down >to cousins) I still have to visit all of them or hurt their feelings - >can't visit one without seeing all. Exactly. My mother's only brother is still alive, along with his wife, and several cousins, mostly around Swansea. Yes, 1946 was a fine year -- my parents married in January in Tonyrefail, and I was conceived in Wales, but born in october in the US. But because it's my mother who is Welsh, I'm not eligible for British citizenship. 8;( BTW, we visited the local Walmart Superstore today. The enameled cast iron we saw was the "Lodge Colors" line: 3 qt. for $39, six qt. for $49. Made in China. They also had some very nice tri-clad cookware made by Tramontina. Very good quality indeed, quite heavy, lacking only a lip for those who don't like to exercise their ladles. They ranged from a $19 8-inch fry pan to the most expensive pieces, the 12 qt. stock pot and the combo cooker (pasta, etc.) at $59 each. The pieces were each somewhat heavier than the corresponding pieces of All Clad stainless. They also had sets and individual stainless steel knives from Tramontina-- pretty much ringers for the Wusthof Culinars. Not a surprise, since Tramontina already made a line duplicating the Wusthof Classics. Four steak knives for $25, Santoku for $35, up to an 8" chef's at $39, set of three (4" parer, utility, chef's) for $59. The wife wouldn't let me buy any more knives, so we bought a 40" Sony LCD flat-screen instead. That'll teach her. 8 -- Larry |
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Enameled cast iron
On Mar 18, 1:36 am, pltrgyst > wrote:
> BTW, we visited the local Walmart Superstore today. . > > They also had some very nice tri-clad cookware made by Tramontina. Very good > quality indeed, quite heavy, lacking only a lip for those who don't like to > exercise their ladles. They ranged from a $19 8-inch fry pan to the most > expensive pieces, the 12 qt. stock pot and the combo cooker (pasta, etc.) at $59 > each. > > The pieces were each somewhat heavier than the corresponding pieces of All Clad > stainless.> Today I think we'll go to the farm and get our milk, Dora, and go further on to Walmart and see if they have the pieces you are speaking about. DH got us new cell phones with cameras and I'll try out the camera on them; hopefully Walmart won't catch me on 'their' cameras and think I'm doing something wrong. :-)) Larry, when you say they are somewhat heavier, would you say that is good in this comparison. The wife wouldn't let me buy any more knives, so we bought a 40" Sony LCD > flat-screen instead. That'll teach her. 8 Perhaps she had that in mind all the time. ;-)) > > -- Larry |
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Enameled cast iron
On Mar 18, 12:36 am, pltrgyst > wrote:
> BTW, we visited the local Walmart Superstore today. The enameled cast iron we > saw was the "Lodge Colors" line: 3 qt. for $39, six qt. for $49. Made in China. The cast iron enamelled brazier that I bought the other day was by Tramontina. I did not see the Lodge Colors, though there was a lot of regular Lodge cast iron... |
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Enameled cast iron
pltrgyst wrote:
> > BTW, we visited the local Walmart Superstore today. The enameled cast > iron we saw was the "Lodge Colors" line: 3 qt. for $39, six qt. for > $49. Made in China. I'm really going to have to look. Believe it or not, the closest Walmart is 25 miles away, so I rarely visit. Several years ago, someone in a newsgroup mentioned that K Mart had Le Creuset knock-offs. I checked and forgot it - cheesy pans and lousy enameling - looked like one of the "enamelers'" kids was cutting his eyeteeth. > > They also had some very nice tri-clad cookware made by Tramontina. > Very good quality indeed, quite heavy, lacking only a lip for those > who don't like to exercise their ladles. They ranged from a $19 > 8-inch fry pan to the most expensive pieces, the 12 qt. stock pot > and the combo cooker (pasta, etc.) at $59 each. > > The pieces were each somewhat heavier than the corresponding pieces > of All Clad stainless. > > They also had sets and individual stainless steel knives from > Tramontina-- pretty much ringers for the Wusthof Culinars. Not a > surprise, since Tramontina already made a line duplicating the > Wusthof Classics. Four steak knives for $25, Santoku for $35, up to > an 8" chef's at $39, set of three (4" parer, utility, chef's) for $59. Now I must really visit Walmart! Thanks for the heads-up. Dora > > The wife wouldn't let me buy any more knives, so we bought a 40" Sony > LCD flat-screen instead. That'll teach her. 8 > > -- Larry She'll enjoy it too, I'm sure. <G> Dora |
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Enameled cast iron
Dee Dee wrote:
> > Today I think we'll go to the farm and get our milk, Dora, Ah - I've wondered if you were still doing that. I've forgotten - did you say it was pasteurized, or unpasteurized (which would allow you to skim off the cream)? Dora |
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Enameled cast iron
Will wrote:
> On Mar 18, 12:36 am, pltrgyst > wrote: > >> BTW, we visited the local Walmart Superstore today. The enameled >> cast iron we saw was the "Lodge Colors" line: 3 qt. for $39, six qt. >> for $49. Made in China. > > The cast iron enamelled brazier that I bought the other day was by > Tramontina. I did not see the Lodge Colors, though there was a lot of > regular Lodge cast iron... I've had really good luck with Tramontina - great products at a very good price. Dora |
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Enameled cast iron
On Mar 18, 11:19 am, "limey" > wrote:
> Dee Dee wrote: > > > Today I think we'll go to the farm and get our milk, Dora, > > Ah - I've wondered if you were still doing that. I've forgotten - did > you say it was pasteurized, or unpasteurized (which would allow you to > skim off the cream)? > > Dora It is raw milk. http://www.hedgebrook.com/ I get 2 to 2-1/2 cups of cream off the gallon each week and make ice cream each week; the rest usually goes to making yogurt or paneer cheese -- and sometimes other things instead. The farm is about 23 miles to the north of us and another 5 miles to go to the town of Winchester, which is where Costco, (Walmart, Circuit City, etc.) is. Our fun shopping is done in Fairfax County, which is about 70 miles away. Dee Dee |
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Enameled cast iron
On 18 Mar 2007 06:54:53 -0700, "Dee Dee" > wrote:
>> The pieces were each somewhat heavier than the corresponding pieces of All Clad >> stainless.> > >Larry, when you say they are somewhat heavier, would you say that is >good in this comparison. I would -- better heat retention, less likely to warp. The only negative would be slightly slower response to changes in heat, and I wouldn't care about that miniscule factor. They're noticeably thicker than the All Clad SS. They're about as thick as the All Clad MC2 and anodized lines, but of course these are SS clad inside and out. I've had good luck with Tramontina SS pots with a clad base only. The two I have even have lips. They make some cheaper lines, too, but I wouldn't hesitate to buy any of their better products. -- Larry |
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Enameled cast iron
limey wrote:
> Dee Dee wrote: > >> >> Today I think we'll go to the farm and get our milk, Dora, > > > Ah - I've wondered if you were still doing that. I've forgotten - did > you say it was pasteurized, or unpasteurized (which would allow you to > skim off the cream)? > I think you mean homogenised - that's what stops the cream rising. Pasteurisation simply kills micro-organisms. |
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Enameled cast iron
S Viemeister wrote:
> limey wrote: > >> Dee Dee wrote: >> >>> >>> Today I think we'll go to the farm and get our milk, Dora, >> >> >> Ah - I've wondered if you were still doing that. I've forgotten - >> did you say it was pasteurized, or unpasteurized (which would allow >> you to skim off the cream)? >> > > I think you mean homogenised - that's what stops the cream rising. > Pasteurisation simply kills micro-organisms. Yes <g> - that's what I meant. Thanks. |
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Enameled cast iron
I just order one from QVC a Staub 5qt Enameled cast iron below for about
$72. I ordered this based on a friend who has two. http://www.qvc.com/qic/qvcapp.aspx?app=multi¶ms=file^/searchapp/QVCSearch.aspx,TYPE^targetsearch,TERM^staub%20-iqvcsearch,tpl^www.qvc.com/search/hybrid/search.html,cont^3,tmp^staub&walk=yah.F700&cmtags= &cm_re=PAGE-_-PROMOTIONS-_-3:STAUB -- Joe Cilinceon |
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Enameled cast iron
On Sun, 18 Mar 2007 15:40:00 -0400, "Joe Cilinceon" > wrote:
>I just order one from QVC a Staub 5qt Enameled cast iron below for about >$72. I ordered this based on a friend who has two. That's a real steal for any Staub, let alone the 6 qt. They're absolute top quality. -- Larry |
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Enameled cast iron
On Sun, 18 Mar 2007 15:40:00 -0400, "Joe Cilinceon" > wrote:
>I just order one from QVC a Staub 5qt Enameled cast iron below for about >$72. I ordered this based on a friend who has two. Ah, I see it's a new Staub "Basix" line. Well other than going lighter gaue, what can you do to enameled cassiron to be more basic? Not the traditional Staub flat black carried by Sur la Table, for example, but color doesn't really matter. Does it have the little stalactites on the lid? Looks like the 6 qt is an oval as well, which is what I'd like. -- Larry |
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Enameled cast iron
"pltrgyst" > wrote:
> On Sun, 18 Mar 2007 15:40:00 -0400, "Joe Cilinceon" > > wrote: > >>I just order one from QVC a Staub 5qt Enameled cast iron below for about >>$72. I ordered this based on a friend who has two. > > Ah, I see it's a new Staub "Basix" line. Well other than going lighter > gaue, > what can you do to enameled cassiron to be more basic? Not the traditional > Staub > flat black carried by Sur la Table, for example, but color doesn't really > matter. Does it have the little stalactites on the lid? > > Looks like the 6 qt is an oval as well, which is what I'd like. I came across the Basix line this past fall when I stopped in a kitchen store in Delaware. To me, there was a definite quality difference between their normal line and the Basix line. Not to say that the Basix line is not worth the lower cost, but it's not like you are getting the same thing with a different name on it for a lower price. I'm sure it is just as functional. Staub does make their normal line in color now (perhaps they always did for all I know). It's not just the matte black that was common. In contrast, I believe that Le Creuset and Cousances are the same in all regards other than the name on it. I have a 7 qt. oval oven with a grill pan lid made by Cousances that I got around a decade ago. Within the past year or so, I have seen exactly the same oven now with the Le Creuset name. Just for reference I do have Le Creuset, Cousances, and Staub regular pieces. The Staub piece I have is the original matte black small mussel pot with the knob on top. -- wff_ng_7 (at) verizon (dot) net |
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Enameled cast iron
On Mar 18, 1:36 am, pltrgyst > wrote:
> On Sat, 17 Mar 2007 16:42:38 GMT, "limey" > wrote: > > The wife wouldn't let me buy any more knives, so we bought a 40" Sony LCD > flat-screen instead. That'll teach her. 8 > > -- Larry At Costco today: I don't know if this is the one you bought, but a Sony 40" Bravia LCD HDTV 1366 X 768 RESOLUTION HDMI INPUT AND DIGITAL TUNER listed AT $1749 was on sale for $1674.99 thru March 18. Tomorrow, March 18, I believe it will be on sale (with coupon) for $1549. Several people were looking at it, one couple not knowing it will be on sale tomorrow. This one was certainly beautiful color. Dee |
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Enameled cast iron
In article <lDYJh.8933$t8.8605@trndny02>, limey > wrote:
> I just received a flyer from Bed, Bath and Beyond. > Apparently, Calphalon has just come out with some enameled cast iron, being > sold (exclusively, they say) > by B,B&B. > > The five-quart Dutch oven is $129.95; the eight-quart is > $179.99. Worth taking a look, I think. > > Dora Try taking a look at Innova cast iron (enameled and non-stick cast iron) We have them available at Macy's and the cost is reasonable and all the pieces have never given us any sort of problem. We do not clean them in the dishwasher but they wash up easily using hand wash so no idea about the rigors of going through a disk washer with these. They are really resistant to enamel chipping and the quality and performance is easily on a par with Le Creuset. After buying and cooking with the Innova cast iron cookware we have found no need to buy any more Le Creuset since there is absolutely no difference between these two manufacturers when it comes to cooking performance, durability and warranty. We've never had to use the warranty - but Macy's never hassles anyone with returns or problems so that is another good thing. |
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