e

ellabee's Profile

Title Last Reply

Safe Use of Vintage Aluminum Cookware

Hi Ben. Sorry to be so slow responding; I've been away from chow for a few weeks.

The Cook's Catalogue I have is I believe the first printing, Harper & Row 1975, hardcover ISBN 10: 0060115637. But the contents of the 1977 version should be the same; if there was a revised/updated edition at some point, I don't think it was that soon. That Avon version might be a trade paperback. Same or different, it's a wonderful general cookware and "material culture" reference.

I know nothing about the cookware beyond what I came across in the book. They list the manufacturer of the omelet pan and seafood pot as:
Gourmet Ltd.
376 E. Charles Street
Lombard, IL 60148

[My copy actually has it as 'Tombard, Illinois' (typo).]

Great stuff. How did you come by yours?

Jan 24, 2015
ellabee in Cookware

Le Creuset bare cast iron bottoms

My understanding is that "bare" metal bases on Le Creuset pieces are not bare metal (like Copco/NACCO), but have a layer of transparent enamel applied. That's plausible to me, because neither of the metal-based LCs I have (both second-hand) has shown any sign of rusting.

I think that the "bare" bases have been offered off an on over a long period of LC production, so that it's not a reliable method for pinning down the era.

Jan 07, 2015
ellabee in Cookware

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I'm puzzled about why there's been no U.S. edition of Moro (the cookbook) after this amount of time.

Jan 04, 2015
ellabee in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

The Eat Your Books 'best of the best' list for 2014 that I mentioned above is here: http://www.eatyourbooks.com/community...

It's the compiled results of hundreds of other 'best of lists', with some interesting breakdowns and a complete list of links to the source lists.

Dec 28, 2014
ellabee in Home Cooking
1

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

The idea to use baby food vegetable purees is genius, provided the baby food itself tastes right.

This past spring I made a delicious, highly successful version from Smitten Kitchen that uses puree of asparagus, and *man* was that tedious work to end up with a pretty tiny quantity (using a food mill, anyway). On the other hand, it's hard to imagine that a commercial baby food would have the brightness and intensity of taste of fresh local asparagus, cooked just enough to soften it for mooshing.

But this was very small lunch for a friend who would be gone a few months later, and I was happy to throw myself into it.

Definitely worth experimenting with, though; carrot-cumin deviled eggs?

Dec 28, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

Yes, I'm interested to compare the two books. I lived in SF during the heyday of China Moon (sadly, never ate there; I was poor as a churchmouse, so not much of a restaurant-goeer), and remember enjoying occasional articles in the paper's food section featuring tips and advice from Barbara Tropp.

Dec 27, 2014
ellabee in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

We kept it minimalist under the tree (the "big" present was the next-day shipping on the knishes). So I felt fine about giving myself a few things on my wishlist for a while -- a couple of older books and one more recent one.

The Key to Chinese Cooking - Irene Kuo (1977)

The Modern Art of Chinese Cooking - Barbara Tropp (1982)

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors - Andrea Nguyen (2006)

Looking forward to curling up with them as the winter winds howl...

The book from this year that I'm pretty sure I'll get early in the new one is The Vegetarian Flavor Bible. I use The Flavor Bible all the time, so have had my eye on it for a while. It did well in the end-of-year lists (EatYourBooks.com has a handy 'best of the best' roundup). Not really a cookbook, but a very useful and inspirational reference.

Dec 25, 2014
ellabee in Home Cooking
1

Instructions for how to avoid reading threads page by page & viewing already read comments

I didn't, but it's now working. Yay.

Dec 22, 2014
ellabee in Site Talk

Instructions for how to avoid reading threads page by page & viewing already read comments

I've followed the instructions. The changed settings are having no effect, whether I log off and log back in or not.

If this isn't fixed soon, I'll have to give up reading Chowhound threads -- which means I'm unlikely to visit Chow at all.

Dec 21, 2014
ellabee in Site Talk

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

Thanks for asking, pistachio peas, and thanks to Breadcrumbs for answering so clearly. All back to normal now...

Dec 20, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

The child in Xian chowing down on noodles is alone worth the price of the book! (The discussion of noodles is a particularly fascinating section, too.)

Dec 07, 2014
ellabee in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

The paperback.

Dec 07, 2014
ellabee in Home Cooking

Trying to find a James Beard monkfish recipe

My first thought was, "Library book sale for the win!"; I just got James Beard's 1976 New Fish Cookery there last month for a dollar. (It was the revised and updated version of his original Fish Cookery in 1954.) Sadly, it does not contain a single reference to monkfish.

To judge from Eat Your Books indexing, the later printings of New Fish Cookery published after Beard's death (1989, 1994, 1999, 2009) are simply re-issues, not new editions.

So I'd be interested in learning which Beard cookbook(s) the monkfish recipe with oven instructions appeared in.

Dec 06, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

Update: Have learned so much from just a first pore-through of Silk Road Cooking, and am very interested in cooking from it when I recover appetite (down with chest cold-plus for more than a week now).

But I'd be so much more likely to use the book over the long haul if it were physically smaller and lighter! Silk Road Cooking won't fit on my kitchen shelf, just to start with -- so has to be exiled to the next room. The paper stock is way too heavy, exacerbating the effect of the oversize dimensions to the point of making the book actually uncomfortable to hold.

And there are no chapter tables of contents, despite plenty of room for them: each chapter begins with a double-spread photo. This at least was a defect I could remedy. I typed up chapter TOCs, printed them out, and stuck them into the book. Editors and publishers: please don't make your readers do your job.

There are some good points to Silk Road's formatting: not one recipe in the book forces you to turn a page. In fact, all but one or two recipes are contained on a single page. (Of course, I grumble, you jolly well ought to be able to do that when you make the pages this big.)

I've bookmarked at Eat Your Books a list of recipes of interest, and will report back when I've made a few things. Still a day or two away from being up to cooking more than tea... Though SRC has several tea recipes, too!

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

Couldn't wait for Christmas and need something to read on the obligatory Thanksgiving trip, so I got a nice used copy of Najmieh Batmanglij's Silk Road Cooking: A Vegetarian Journey, on the recommendation of chow poster AmyH.

It's beautifully photographed as well as full of intriguing recipes (some of Amy's favorites here: http://chowhound.chow.com/topics/9680...). Normally I'm not necessarily looking for visuals in my cookbooks, but this one's a window into another part of the world as much as it is a cookbook. Floating flower markets, exotic spices, saris, pomegranates -- just what I need to banish November grey. Thanks, AmyH!

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

I'm fascinated by starter books, and Peternell's sounds like a particularly excellent one. Not holding my breath for him to show up at any of the local farmer's markets, though! <g>

Nov 15, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

The Good Cook. They added 16.99 and 3.99 and came up with 21.98. PayPal is just a payment medium; their fees are charged to the seller who accepts PayPal.

Nov 11, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

I've had a number of not-good experiences with The Good Cook, and will be closing my account (or trying to) after the arrival of The Spice & Herb Bible, my last order.

Their latest trick: adding a dollar to the invoice total via "math error". I paid via PayPal and the dollar isn't worth wrangling over, but it's an ugly little tactic. And highly profitable if applied to every order... check your invoice.

Nov 11, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

The beans are gorgeous. ;>

Nov 10, 2014
ellabee in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

I can't get past the cover image of those heavily tattooed arms; it takes my appetite right away.

Nov 07, 2014
ellabee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

Our county recycling center has a Little Free Library, which warms my heart every time I take in the cans and bottles.

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

There's a Georgian menu in Nigella Lawson's Feast that includes the cheesy bread that made an indelible impression on me. Quite a bit of prep and involved cooking, but her description of the original meal that inspired it makes you want to begin preparing right now. [It involves slices of perfectly ripe melon, so obv not Right Now in our climate...]

Which cookware for cooking for 1, 2, or 3 people?

I was thinking entirely stovetop & oven, and it is a very minimalist list. In real life, vs. a "go bag" scenario, I use a bunch of additional stovetop/oven pieces regularly: sauciers, a rondeau/braiser, a crepe/omelet pan, the bigger 6-qt pot in the pressure cooker set (stovetop only, usually the induction unit), a cast iron skillet, a set of enameled cast iron gratins, and small to large-ish ECI casseroles.

When I cook in the microwave I use tempered glass -- but usually things that have other uses, too (mixing bowls, measuring cups, prep bowls, fridge storage containers). Or, for just heating things up, everyday plates or bowls.

Sep 29, 2014
ellabee in Cookware

What cookbooks have you bought lately, or are you lusting after? September 2014 edition! [old]

Oh, man. You had me at "white nectarine". You Californians be so spoiled! <g>

Sep 24, 2014
ellabee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? September 2014 edition! [old]

I very much enjoyed Saving the Season (see my post in the August 'what cookbooks' thread here http://chowhound.chow.com/topics/9810...), and feel I have the best of both worlds since the local library has it. The blog is well worth your time, too; Kevin West is talented.

Sep 24, 2014
ellabee in Home Cooking

Which cookware for cooking for 1, 2, or 3 people?

I cook for two. Using herring's method (several years before this thread), I determined that my most-used cookware, hence minimum "set", was:

medium skillet (9.5 inch)

boil pot (4 qt, 9 inch diam) <--part of a pressure cooker set; I use it more often with a regular lid than as a p.c.

small saucepan (2 qt)

large saucepan (3 qt)

baking sheet with fitted grid rack <--used as often for prep as for baking

Sep 24, 2014
ellabee in Cookware

Have you ever used a Pressure Cooker?

Most pressure cooker recipes for beans will give a range of times at pressure, and when starting off it makes sense to go with the shortest time. Then, after natural release, you can always just cook the beans a little longer with a regular lid if they need it. After one or two sessions with a particular bean, the right time under pressure becomes clear.

Sep 20, 2014
ellabee in Cookware

What kind of vinegars do you keep on hand?

Thanks!

Sep 13, 2014
ellabee in Home Cooking

What kind of vinegars do you keep on hand?

And you've used the black vinegar to make...?

Sep 13, 2014
ellabee in Home Cooking

What kind of vinegars do you keep on hand?

They last well in the fridge, so over time I've accumulated quite a few kinds as recipes call for them:

cider vinegar - when I was young, this _was_ vinegar.
red wine - basic, and produced by a not-far-away winery
rice wine - in Asian marinades, salads
balsamic - no substitute when called for
sherry - in Mexican as well as Spanish dishes
malt - ?? need to look up some recipes and make more use
white wine - see red wine vinegar above

Is there anyone here who has or uses Chinese black vinegar? None of the local food stores, even the most adventurous, have this available from their distributors.

Sep 12, 2014
ellabee in Home Cooking