What were these jars use for?

Well I'll be cord wangled. I've done many things with Eggs, but I've never Coddled them!

:-)

Steve Bath UK

In article , Cheryl writes

FYI

Coddled Eggs are a ma>Well I'll be cord wangled. I've done many things with Eggs, but I've >never Coddled them!

PS.

Cheryl

R> Can someone tell me what these jars used for. Who made them, or any info

The original Caesar salad used raw egg (as does mayonnaise). Salmonella changed that...

I know this is getting a little off topic ;-), but this is for the non believers out there.

Caesar salad is generally made from the following ingredients: · romaine lettuce · garlic croutons · lemon juice · olive oil · parmesan cheese · coddled or hard-boiled eggs · fresh-ground black pepper · Worcestershire sauce

Oh incidently, coddled eggs are a little softer that soft boiled eggs.

I'm from where they originated Caesar salad. They would make it at your table (Bobby Burns in L.A.) and it used raw egg just as real mayonnaise does. In fact the ingredients are the same as for mayonnaise. This was decades ago and before the salmonella scare. After the finding of salmonella in raw eggs they started to cook the egg or just use mayonnaise which I guess is made with pastuerized egg now (how in the world do you do that without cooking the egg?) which is what I do now. Anchovies are critical to the original recipe (and mine).

Given how slow the room has been I think we should start sharing recipes (how many of you have food cooking parties when you gather for a firing (raku especially)? For me food and pottery are Intrinsically linked. Also plum wine.....

Donna

Yo be from Californika tambien. We may share some of the california cuasine that has florished here.

As for me I make mine with a fresh egg, since I raise my own chickens. Fresh eggs provide a certain textural sauciness to the salad.

Good hearty wine a Raku go perfectally well together.

Any of you out there have a good ^06 - 04 aventur>I'm from where they originated Caesar salad. They would make it at your

I'm absolutely with you there, however I think it would be best if we restricted recipes to matching or being served in particular pots that we have made. As an enthusiastic and regular cook (my Wife and I do alternate weeks) my heart is with the food thing, BUT we are a Ceramic interest group, and there are a lot of food groups, so Clay should remain our biggest focus.

Re. Plum Wine: I always say I'm a practising wino, and one day I'll be perfect!

Traditionally this NG does go into slo-mo during the Holiday season.

Steve Bath UK

In article , DKat writes

Snip:

One that I never thought I would find is

which, by the way, is a fantastic and supportive site if you have a diabetic cat!

Marianne

I believe I found something on the MC 6 site on crystal glazes on low fire but can't find it now. You may want to look.

From

---------- Forwarded message ---------- Date: Fri, 30 Oct 1998 15:22:34 -0500 (EST) From: David Orser To: snipped-for-privacy@ufl.edu Subject: aventurine glaze

had this one in the file, never tried it.... ???

borax 46.00 strontium carb 1.96 boric acid 3.32 epk 1.71 flint 47.01

riox 17.82

also, ithink i saw someone do something simple like 50/50 rutile/gerstley borate and get some wacky crystalline thing...

p.s. this is rated for 05-07.. try adding rutile or titanium

bet it's runny as hell, good luck

Thanks DKat

Will do a triaxial on the most promising three I scrounge up

Snip-------------------------------