gulfcoastgal's Profile
BBQ in Houston
Sadly , in the last few years the sauce at Goode Co now has
Changed to a mixture which seems more hot sauce
Than his original recipe from yrs ago. We wont go back and we
Went for over 20 yrs. Fire whoever ruined his true sauce!
To which hole-in-the-wall BBQ place would you go to impress?
We ate at Goode co for years but in the last two years the BBQ sauce
now tastes like Salsa and BBQ sauce mixed. Very disappointing
New Chantal Cookware - Copper Fusion
I found my first Chantals at Marshalls at deep discount
I would check there and TJMaXx for the copper fusion too
I live in Houston and we have a warehouse size store that has
Once a year sales that are worth a trip. I got each
Daughter a set of regular chantal and one copper fusion
Sm fry pan for a song
Le Creuset cast iron veggie-shaped casseroles?
the retired cast iron veggies are 2 qt very sizable
( except I think the garlic came in two sizes in the cast iron and the eggplant came in 2 qt and 5 qt ).....I do not know if all the veggies also had a 5 qt option when they were new
They did make mini cast iron in round in I believe 3 basic colors Macys had the red mini for a long time great for ind mini sides or desserts - esp the chocolate lava dessert
Searing in Le Creuset
take a lesson from ROUXBE they rec a three step method and it has never failed-- pan on medium wait until water does the mercury bounce THEN add oil wait until it runs side to side like fingers THEN add the food My DH watched and he has tried this with all our enamel ( over steel with Chantal and over cast iron with LC and STaub) and no sticking It is a thing of the past We are in shock something so easy could be all about technique Look into the online classes worth every penny !!!
LC Casserole/Braiser - how do you use yours?
Now my kids have moved away and I am back to cooking for two- I am very fond of my smaller pieces I found 2 retired 1.5 qt LC braisers ( one flame and one in old red - not graduated cherry) They get used ALL the time I made dinner for two sauted my veggies-onions carrots celery and garlic and wine dipped the 2 chicken breasts in egg white and panko crumbs on both sides browned on one side and popped in 350 for 30 - and it was 165 perfect with a sauce We ended up cutting up the breasts and saving some for tomorrow since I made so many veggies to go with this Now if anyone wants to get rid of their teeny 1.5 I know someone interested thanks
I have also used this for pommes anna so pretty when you slice yukon golds with a mandoline so fine and set out in a concentric circle
Le Creuset White enamel - EGGS STICKING!
I agree. Propellants plus silicone both in those non-stick sprays PLUS we eat it
No wonder they are finding silicone inside us
I use grapeseed or olive oil
No/Low Carb Meals
Here's 2 thoughts the spiral veggie slicer makes
veggie pasta in 3sizes one is JUST like spaghetti
I made yellow and gren squash and celery root into
"pasta" very colorful BTW and tried two versions--one raw
With a raw sauce. Red bell pepper and slice Trent tomatoes
YUM and one warm. I sauteed the veggie pasta in
My DH's new scanpan and tossed some sauce and grated some
Italian herbs and lemon and garlic. YUM both great
I second the vote on roasted veggies use a
Cast iron braiser and put in fir 45 min turn every 15 and it's done
When you smell it- just like your gramma said!!
Le Creuset White enamel - EGGS STICKING!
Rouxbe has a WONDERFUL. Online lesson on cooking without sticking
As a three step event. I thought I knew how but HA I was wrong I showed my DH and he's cooked
on our enamel cast iron and enamel over steel since without sticking once
Info is power. Check out their lessons. Totally worth the money
Why no cast iron on cooking shows?
Barefoot contessa everyday Italian and older Mario shows all show LC and
Alton Brown uses plain cast iron as well as a gorgeous blue Staub French enamel over
cast iron oven. RR uses her own line if enameled over cast iron as dies Mario
They are there. In other shies toonumerous to list
Enameled Cast Iron - need the final word on seasoning
Do not treat enamel over cast iron like seasoned
cast iron. It is a different way of cooking Rouxbe online cooking
school has technique classes and one is waiting until the pan
surface is at the correct mercury ball water drop phase
And them wait until the oil is at the finger phase
when u tilt the pan before you add the room temp item
Which if it is a meat has been dried inside and out
It is not about seasoning the pan which on enamel means cooking
On crud just cook on a clean pan and u can even scramble
eggs on enamel without silicone spray (scary!!!!)
Le Creuset White enamel - EGGS STICKING!
Rouxbe online cooking classes address this issue
Ina visual and methodical manner We use our Chantsl emel
over steel and copper fusion as well as our LeC enamel over cast iron
And Staub enamel over cast iron for eggs I agree w room temp eggs
But PAN temperature is the crucial thingWe all know what is too
hot (water hissing & instantly evaporating) or
too cold but just right is trickier They describe
Several stages w water drops and the perfect
moment is a mercury ball phase bopping about
Then adding sm Amt of an oil w a higher heat
threshold like grapeseed and then waiting on it to
Reach correct temp looking like fingers as u tilt the
pan and only then adding your egg
Lovely and no stick. If you mess up you can deglaze
W a bit if vinegar when the eggs are out. Like 1-2 T
Room temp not cold. The Rouxbe classes are about
Techniques. We are in cooking adventure mode!! Haha
Best enameled cast iron cookware?
We found several small Descoware pieces that we use a lot oatmeL
Brie and roasted garlic the small pieces are in better shape probably due to less warsaw
Be careful of something that old that looks perfect
It may be "enamel sprat paint"
Le Creuset?
Flame. 1.5 qt buffet braiser
Vintage oval heritage w top hole
(which is identical to a twin in Descoware except
The LC has an iron bottom and the Descoware has
An enameled w raw oval rim on bottom of pot)
White 6.75. Deemed toooooo big now living at my
Brother and SiL home
3.5 wide round. Perfect
Cherry red gradient 3.5 braiser
3.5 oval leaving for a daughter's home who
Wants it
Plain red. 1.5 braiser. Perfect fit in a busy oven
Matte black fry pan. Going to daughters home soon
Green 2qt bell pepper. Love it perfect for sides
Red 2qt tomato retired bought used but in great shape
Way cute together
Soon to be added the 2.5 braiser in cherry
Have given ut in gifts now this time for me!!
Le Creuset 2qt retired veggies-coming back?
I have two retired 2qt cast iron veggies in
LeCreuset the bell pepper and the tomato
To my surprise....I saw a yellow cast iron bell
Pepper on the Hong Kong site
Are the veggies all returning??? Wish they were
In the US. The pink flower and red hearts are in
The outlets but not the veggies. Has anyone seen them
In rhe US recently --- other than auctions??
Would live the eggplant
Your favorite Le Creuset color
I loved the subtle citron but the Dijon just slaps
Me in the face
Your favorite Le Creuset color
I have staub grenadine and gave one daughter
Basil and my sister the blue The colors are stunning
And guests can't stop staring. The enamel is heavier
And the glaze is amazing and adds a subtle artistic
Moment. I have three 2.5 grenadine which sre always in use
for veggies or rice or pasta and an older black
Pan which can do anything and a sm 1+ qt grenadine
And a lesser used 5 qt in grenadine and the 3.5 pumpkin
Which is beyond pretty. The 3 two and a half really
Belong to my husband I won't use my red LC w the
Grenadine but will use the white w them. My kitchen
Has black appliances and a white tile floor white counters
And white back tile so the color really pops but it also
Is fun just to use white LC and white Chantal EOS
Your favorite Le Creuset color
I bought a 6.75 In white ---very very pretty but it
turned out to be way too big so now lives
At my brother and SiL home It was beautiful I kept
The 3.5 wide white round since it SOooooo practical
As long as you keep the temp med clean up is
easy or use wine to make the sauce OR
Put Spoonful if hot water in BEFORE you eat then add
3more T of hot water and slosh e s rag and
Cleanup us done before the meal. I made the
J l bread and cleanup was just horrid but I got
Every speck off safely. ( thank you baking soda and later
Dissolved oxiclean)
I have some in red and flame as well and some
Vintage le crest and descoware all in flame They
Bought Descoware and I have 2 identical oval
Pieces with a hole on top one marked descoware
And one w aniron bottom marked Le creuset I also have
Some teeny rounds perfect for melted Brie and onions
Garlic and the 2cup is perfect for oatmeal
Personally I do not care for kiwi or the lilac andpurple
Nor dune. We love all ours old and new! But I
Use the teeny braisers 1.5 the most ...
Le Creuset 2 qt cast iron veggie casseroles
I have a 2qt cast iron LC green bell pepper
And just bought a used but great condition
2qt tomato. I was shocked to see a beautiful
Yellow bell pepper 2qt cast iron -- not stoneware
On the Hong Kong LC site as well as a cast iron apple
I understand the company let's certain things
Out to certain stores but. I so wish
The cast iron enameled veggies were coming
Back in stores here. I love my veggies. I look at
The eggplant and think -- perfect for roasting asparagus
But it is retired as well
I would like to keep my money going to US
Companies Has anyone seen these veggies in stores
Over here?? Gulfcoastgal
Le Creuset wide vs braiser
We have a white 3.5 wide round which has higher
Sides and I use it for meat and veggie braise
And I have 3 buffet braisers 3.5 red. 1.5 flame and
1.5 red. I LOVE the braised and they are my fav
LC pieces The 2 little ones can touch into the oven alongside
Bigger ovens easily I roast veggies in the 3.5
Prob 3 nights a week the shallow pan is perfect
For it and roasted veggies are insanely tasty I gave away
My 6.5 to my brothers wife as they cook for a
Larger group and my girls are now grown and did
Not want the white. You cannot go wrong Enjoy
Gulfciastgal
375 for an hr and stir every 15 min --too easy
Le Creuset - Quelle Horreur!!!
I have 6 pieces of Staub and never thought if them
As formal appearing. I live the glaze and like to
Just look atvit. I had friends who were
Potters back in college and while all tried to pull
Off that glaze-- not many did. It is do day to day
Practical with such ease in cleaning I use it several times a
Week. Yes I still do use my LC but. I think
Of the cleanup as I am cooking and watch the heat
Like a fiend so I am not into cleanup 4hrs
I use both I saw the WS line and while I like
The Ocean as green us my fav color I do not care
For the new style and these new colors will go
Away and in 10 yrs. Be unavailable so I am
Moving to a classic color as I buy now(red)
I do feel your pain though
Gulfcoastgal
LC Casserole/Braiser - how do you use yours?
I have one in the 3.5 qt size and use it often for roasting veggies A whole cauliflower broken into little florets with potatoes cut up the same size ( yukon gold or russets) a whole onion and a whole garlic cut up and a yellow or red bell pepper or both colors and 203 carrots
sometimes I carmelize the onions first and add another onion cut up with the other veggies
in the oven with 1 T water and some olive oil Stir every fifteen min and keep it to a single layer-yes some comes up the sides Cook unitl the potatoes are how you like them soft or extra soft
Done when it smells good haha Some use 375 Some use 425 Try both ways for your oven It takes anywhere from 60-75 min and smells awesome If you carmelize the onions in a sm dice first they disappear into a thick sauce somehow yum
LC 2.25- quart braiser/casserole
Let me know if you want to sell it I have a single daughter who could use it since it is a good size for cooking for one
gulfcoastgal
Losing faith in cast iron cookware
It takes a long long time to properly season a pan so it is your non stick surface sometimes the best are years and years old My mom gave hers to my daughter and it is a pan to be envied EVERYONE wants it
LC 2.25- quart braiser/casserole
I found one in the 1.5 in flame as well and have used it often I have a a 3.5 in red as well ( wish I had the smallest in red but I am GRATEFUL to have found it and have never seen another for sale) I use them to roast veggies and always add a full garlic all cut up plus onion to the veggies plus EVOO and a bit of water and herbs and they are always a hit
I used both in one meal 2 weeks ago I find it very useful
Silver Palate Thick & Rough Oatmeal--Anyone tried it?
We LOVE it It takes such a small amt and you are FULL until lunch on such a small amt We have tried other brands and this is our favorite Chewy and nutty and so flavorful mmmmm
