gulfcoastgal's Profile

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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!

Jan 31, 2011
gulfcoastgal in Houston

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

Jan 30, 2011
gulfcoastgal in Houston

Le Creuset vs. Staub

For over 2 years ,Sur La Table has sold LC with a metal knob
I bought one in white -6.75 that we used for the NK bread and other
things easily it now lives at my sister-in-laws home
since it proved way too big for my family

Jan 30, 2011
gulfcoastgal in Cookware

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

Jan 30, 2011
gulfcoastgal in Cookware

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

Jan 22, 2011
gulfcoastgal in Cookware

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 !!!

Jan 22, 2011
gulfcoastgal in Cookware

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

Jan 22, 2011
gulfcoastgal in Cookware

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

Jan 19, 2011
gulfcoastgal in Cookware

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!!

Jan 16, 2011
gulfcoastgal in Home Cooking

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

Jan 16, 2011
gulfcoastgal in Cookware

New Chantal Cookware - Copper Fusion

Very heavy very well made. Art meets function

Dec 12, 2010
gulfcoastgal in Cookware

Le Creuset vs. Staub

Exactly my thoughts which is why I really really like
My white ( not dune) 3.5 wide LC oven which is actually
White on the inside as opposed to sand cream color like in
My two. 1.5 LC buffet braiser and my 3.5 LC braiser and
My bell pepper and tomato. All light tan. My least favorite
Color in the universe tan I rembrr crying when I learned my folks
were painting the interior of our home tan when I was 12 as I thought that
too dreary. I love white and my kitchen is white and black
It is funny how color is soooo important to us and each responds to color
So strongly. I live in the south and our grass is green year round
And things bloom 8 mo of the year in sequence around here All if us live
Our Staub and LC " blooming" like a garden on our stove and tabletops
I would like my LC better if the interior were white on all. Haha
Because of where we live homes are built with ginormous windows
So the kitchens are all light and bright my sister and daughter each
Went to school in NYC and lived in teeney dark places b/c of the huge rent
Issue so not everyone has light so our pots and Pans become decor
Still love both but in a fire I would get my DH and pets and rum bac k in
For my Staub haha

Dec 12, 2010
gulfcoastgal in Cookware

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

Dec 12, 2010
gulfcoastgal in Cookware

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!!!!)

Dec 12, 2010
gulfcoastgal in Cookware

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

Dec 12, 2010
gulfcoastgal in Cookware

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"

Nov 21, 2010
gulfcoastgal in Cookware

Le Creuset vs. Staub

I have several vintage Descoware and one was Ungortunately
Sold by someone who had SPRAY painted the enamel
My other sm pieces were not perfect but hey NOT
Spray painted We use the teeney ones 1 and 2cup size fir
Melting cheese with a topping of carmelized onions
And garlic and oatmeal respectively several x a wk We have an oval flame
Descoware w a lid hole inthe heritage style LC bought them and
Copied the style from Descoware in Belgium I have twins
One in LC and one in Descoware I think they hold about 16 oz but I
Would need to check

Nov 02, 2010
gulfcoastgal in Cookware

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!!

Nov 02, 2010
gulfcoastgal in Cookware

Le Creuset?

How about a soak in dissolved oxiclean

Nov 02, 2010
gulfcoastgal in Cookware

Le Creuset vs. Staub

I have three in that size and use them for sides
very often

Nov 02, 2010
gulfcoastgal in Cookware

Le Creuset vs. Staub

Perfect 4 Roasting garlic or dividing up portions
To ind sizes for a side or dessert

Nov 02, 2010
gulfcoastgal in Cookware

Le Creuset vs. Staub

I have older eyes as does my DH(late 50's/early 60's)
And seeing it turn from light to med brown us readily visable
On all our stains
Two thoughts. Have more light available
Over the pot and get upgraded glasses

Nov 02, 2010
gulfcoastgal in Cookware

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

Nov 01, 2010
gulfcoastgal in Cookware

Your favorite Le Creuset color

I loved the subtle citron but the Dijon just slaps
Me in the face

Nov 01, 2010
gulfcoastgal in Cookware

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

Nov 01, 2010
gulfcoastgal in Cookware

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 ...

Nov 01, 2010
gulfcoastgal in Cookware

Your favorite Le Creuset color

The Houston outlet had pink last month

Nov 01, 2010
gulfcoastgal in Cookware

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

Nov 01, 2010
gulfcoastgal in Latin America & Caribbean

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

Nov 01, 2010
gulfcoastgal in Cookware

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

Nov 01, 2010
gulfcoastgal in Cookware