:)

It is a great mag. DH even watches the TV show on PBS with me - when we're home for it.

I have a couple of Le Creuset smaller casseroles, and some au gratin dishes

- which are really useful. My cousin has gotten some Emile Henry french casseroles - they're heavy porcelain coated pottery - I think. Anyhow - I'm looking for one of those now.

Anxious about finally getting out of storage all my stuff that's been away for a couple of years - from the Albuquerque house. I had Calphalon pro anodized - but I'm sure that the XnotsoDH took some of my pieces, so I'm waiting to see what is there before buying anymore. This time, I'm going to get the All-Clad Stainless. I may only need a couple of saucepans, and a Saute" pan. We'll see. I think if you're smart about it, young marrieds could get nice cookware - maybe not a trillion pieces, but a good 7 piece set, etc. Honestly, my Farberware did well on my normal stove. Right now, I'm using some of the Farberware, and some of DH's old Revere ware. The Revere ware is definitely not up to the better stove - we didn't get the Viking - too difficult with the builder. But, do have the top of the line

36" 5 burner Kitchenaid. 2 of the burners go down to a true simmer, one is about 15000 BTU, another 12000 and the rest either 9200 with 1 slightly larger. Continuous cast iron grates. Stove is great - especially since I had a stupid hateful not working right electric before. But, I can definitely tell the difference when I use the "pro" pots/pans vs the standard ones. If it weren't that I'd like to maximize the cooktop, and ovens, I'd probably not bother with getting the better pots - but even with things in the saucepans I can tell the difference. And forget the frypans - I did go out and buy a 12" Calphalon non-stick 'cause everything was burning on my old non-stick pan.

Those Le Creuset dutch ovens are fabulous - I've been lusting for one. There is a Le Creuset outlet in Leesburg - and the local Costco keeps having pieces - but - I'm waiting. I know that I have some really nice other casseroles in the packed goods. DH is happy that I'm getting some better baking pans - especially as I've promised to start doing bread again - and need some nice curvy things for baguettes.

ellice

I'm jealous of the huge casserole. I've been having a craving to do an old-fashioned French Daube - with the crust sealing the lid - but even my only 2 Qt casserole is packed away.

True, though those are what are suffering with the new stove. My DM sent her Revere back to the factory after about 25 years, and they put new handles on any that needed it, and polished/refurbished all of the pots. I think it cost next to nothing - my DM was thrilled. Of course, that was

1973. I think, from all the research I've done, and my observations - the gauge on the sides isn't enough to handle the heat, and the copper bottoms hate the cast iron grates - so I'm always scrubbing.

OTOH, the soup in the big stockpot tonight turned out really well - and only

4 qts left over (3 to freeze, 1 going to a friend as a gift).

Absolutely.

Very true - and taking care of those knives. Crazy SIL gave me a set of Henkels knives - the 5-Star set - and I treasure them. I had a couple of the other pieces - which fit in well. Definitely makes a difference - the handles on those are very comfortable to use.

ellice

One of my former co-workers registered for something rather costly and put the word out that she would not be offended if several people chipped in. Which is exactly what we did.

Those of you who are (or will be) mothers of brides/grooms-to-be, drop the hint to the co-workers that 25 people x $20 each = $500 of quality cookware.

I have a great recipe for a lamb Daube, takes a bottle or more of wine and several days all told, but delicious.

Mine are from the 70s latest but I am not into polishing them more frequently than once a year, the copper does it job shiny or not.

I have some Henckels and some Sabattier. I use a stone every so often then keep them up to speed by giving them a quick sharpen every time I use them. I find it very effective when my table is full, to fix my eye on any kid who is being obstreperous as I stand sharpening a long carving knife, they usually pipe right down !

YES! YES!

(big snip)

There is a Le Creuset outlet in Kittery! Close to me and lots of other RCTN'rs Cheryl

Cheryl Remind me to give you my recipe for Cranberry Cottage Pudding. It is a dense cake with a cranberry orange sauce. Bobbie V.

Joan, Bobbie, both sound scrumptious - would you both please put the recipes up here ? I need a recipe like that for a party on Dec 19 - this could solve the problem lol

Great hint!

Cheryl

I love that magazine. I have to find the time to really look at the newest one Cheryl

Snipping lots of good stuff

Funny knife story.

Shortly before DH and I got married, the future in-laws were headed to the homeland aka Germany to visit relatives. I asked my future FIL to bring me back a 14 inch knife. Now, I did sort of assume, he knew I meant the entire length tip to end of tang was 14, after all, he picked out the knives that we had on an earlier trip and it was a good selection. But I really wanted that longer blade for certain things.

Well - they return home and DFIL hands me the package (which he hand carried). WOW - that is HEAVY. He must have gotten me the boning knife too.

Open it, there is a gorgeous black handle, the tang end of the steel gleaming at me. Gingerly, still thinking the boning knife is wrapped in the other end, I find a 14" long blade! No wonder it weighs a ton! It it HUGE and cuts like a dream.

Cheryl

Cheryl Isaak ,in rec.crafts.textiles.needleworkwrote: and entertained us with

That's huuuugggeee, but lovely, more like a sword.

Cranberry Cottage Pudding

Cake:

1/2 c. milk 1 tsp. vanilla 2 eggs 1/4 c. butter 3/4 c. sugar 1/2 tsp salt

Place in a blender or food processor and run on medium - high speed til smooth.

Add 1 c. cranberries (may be frozen) 1/2 c walnuts

Pulse on medium speed until coarsely ground. Pour mix over 2 c. Bisquik mix and blend well. Grease and flour a 9 x 9" pan and bake at 350 F degrees for 25-30 minutes. Cool slightly and cut into 9 servings

Sauce:

In a blender or processor place

1 cup sugar 1 1/2 c. orange juice or water 1 c. cranberries (Maybe frozen) 2 Tbsp. cornstarch 2 Tbsp. Butter

process until liquefied. Pour into a saucepan and cook over medium to medium-high heat until bubbling and thickened. Pour over cake.

Leftover can be reheated in the microwave, but sauce may become thinner if over heated.

Me too! (except my copper isn't shiny because I don't shine it.) In fact all my pots and pans are from 1972 and my wedding (the pots lasted longer!) My dutch oven however - the knob on the lid is loose, was reattached by a too-long screw, and the lid got a little bent. It does fit tight but you have to rotate it till it drops down. I only wish it weren't Harvest Gold but it's a great pot.

Alison

LOL - of course it has to take a bottle of wine! And good red at that. I have a recipe from a Jacques Pepin book that I like - but I'm always open.

My mother never, ever polished hers - well, almost never. She and my DA had the same set (I think my grandparents gave them to both) and my aunt would make fun of my mom because her bottoms weren't shiny. Then where that would go, well.... Right now, it's not the shiny part, but they're just truly getting dark immediately. I find that the heat stays much more on the bottom, and so I am careful with heat. Really careful. I thought it might just be me, but when I first had some problems I gave in and bought the Calphalon 12" skillet, and a 13" round griddle. Immediately could see the difference. DH was semi-laughing - I think in fear that I would run out and buy a big set of All-Clad that I've been lusting for. At least the 2 pans I got on sale with some coupoun at Bed, Bath & Beyond.

I can see that picture. I have a couple of Sabatiers as well, and a really large Chef's knive that is a Henckels Pro. The 5-Star series are done with some special edge - and they supposedly don't need sharpening. But, I think eventually they will. So far - they've held their edges.

The community center in McLean, asides from great (endowed) art center, also does excellent cooking classes. Every so often they do a class (it's a few sessions) with some serious chef teaching - on Knife Skills. I've been thinking about doing it - my skills are okay, but, it would be fun. Our old next door neighbor (the British guy whose wife was a hysterically scatterbrained cook) did the knife class, and had a great time. I've been mentioning to DH that I'm thinking of taking some class to raise the cooking skills to the "next" level - but who knows. Those classes, DH wouldn't mind. There are a couple of good schools in the area. One friend - the DH is an engineer (extremely geeky guy) at IBM, started doing classes at L'Academie dee Cuisine in Bethesda, and after a couple of years of part time now assists with teaching. Amazing transformation - and this is the guy that years ago - when we were over for dinner - the cat walked thru the fresh pasta bowl - and he couldn't understand why we wouldn't eat it!

ellice

Ah, I am very familiar with Kittery. When I had the contractor in Amesbury, and virtually lived in Hampton - not much doing in the winter. We had many an evening drive to Kittery - when there weren't as many outlets elsewhere. And ate at the Quarterdeck. Lots.

In Leesburg, less than 15 min from my door - there is a big "Premium" Outlet mall. They have really good shops besides the Le Creuset - Williams-Sonoma, Crate & Barrel, Movado, The Smithsonian Museum shop, Under-Armour, etc. And a few other kitchen places - some are a bit junky, but 1 besides the name branders is really good. Anyhow - it's got some very good clothing outlets as well.

ellice

Back in his working days, before the fall of the Iron Curtain, DH almost commuted to Berlin for several years. I think he was there more often than at home. Anyway, each trip he would bring me back one of the top-of-the-line Wusthof knives. They are still the greatest things to use, and have a lovely "feel" to my hand. The smaller Chef's knife, I have two...one for the house and one for the RV. Just love them.

When I went over there with him for a weeks visit, prior to going on to UK , I was in the huge department store on the Kufursterdam (?sp), and could see and feel the differences in the various price ranges.

Gill

I wonder if I should be embarrassed to admit it but mine are from 1958. Every so often over the years I would buy a new pot without the copper because I got tired of polishing it every time I use it, but I always seem to go back to the old tried and true. They seem to be indestructible.

And yes, before anyone asks, I am probably one of the few nuts on earth that has to have the copper shiny and even polishes it on occasion while it's sitting in the cabinet unused for cooking.

Everyone has a couple of things they're weird about and that's one of mine.

Lucille

Queen City x-stitcher ,in rec.crafts.textiles.needleworkwrote: and entertained us with

Thank you Bobbie - sounds yummy.