dsarah3's Profile
Any Kosher organic beef in L.A. area?
Ariel Glatt Mart (corner of La Brea and Beverly) sells only CHK certified grass fed organic beef! Thanks, Ariel Glatt Mart:)
Le Creuset vs Emile Henry
It's good that they changed the warranty, however, I don't think these pieces will last the same way that Staub and Le Creuset will....but if they keep replacing them for ten years, I think that is all you can count on them lasting. I've had several EH pieces spontaneously crack and I am very careful with them - don't put a flame on them empty, don't go from fridge to flame or oven to fridge, let them cool down, don't put anything hot in them - start on low flame and heat up slowly until I put medium flame on and they still crack! Either I got a few duds or these pots are not meant to last. Anyone have one for five years with a lot of use without cracking?
Le Creuset vs Emile Henry
ok not home now - crack is a hairline from edge to knob in middle. i'll plan to take a few photos when i get a chance.
Le Creuset vs Emile Henry
Yes, me too! I have had several EH pots crack - now the lid for the replacement they send me has cracked! I emailed to them a few days ago and have not heard back yet....I will go with Staub or LeCreuset from now on!!!!!
Kosher Kimchi
Actually, there are thousands of versions of kimchi and it is easy to find a vegan recipe for this fermented, healthful, delicious food. Maanchi, the Korean chef (maangchi.com) says you can puree some anchovy to substitute for the fish sauce. ok, you can't eat it with fleishig, or just leave the fish sauce out as this Korean Martial Artist does:
http://www.treelight.com/health/nutrition/UltimateKimchi.html
Here is another vegan kimchi recipe:
http://www.youtube.com/watch?v=YadJUuRX3BI
Enjoy!
Cast Iron Seasoning Woes
i agree with you about chemicals! and as for cast iron, i'm so so happy with the pre-seasoned Lodge pans, wok and griddle I purchased. I bought a vat of cheaper olive oil at Costco and use this (instead of the very expensive cold pressed extra virgin organic olive oil that i use for salads) when i re-season pans. The key is to simply scrub with a scrub brush and water when the pan cools down - they take a paper towel and swab the pan with oil - heat it a bit and put it away.
I keep my pans oily - and the surface is absolutely wonderful! It took about five "cooking sessions" to get the seasoning of these pre-seasoned pans just right - plus when the pots were new, I took every opportunity to oil and heat them. Now they are beautiful!!
Even fried eggs do not stick! Scrambled eggs stick a little but scrub out in a few seconds. Remember the key - oil and heat the pan after cleaning - then keep the pan oily - and don't marry a man who can't tolerate cast iron pots with a bit of a "shine" to them:) enjoy!
Le Creuset vs Emile Henry
I have a new Emile Henry Dutch Oven and it is in a color called Figue - a beautiful brownish purple! This pot is AWESOME! I had a Lodge Enamel Dutch Oven which went back to the manufacturer because the enamel did all kinds of weird stuff. I haven't had a LC yet, and am debating, which is how I found this thread:) The Emile Henry, by the way, recently boiled over on the stove and the uncooked grains CAUGHT ON FIRE engulfing the pot over a foot high! When the flames went out, I thought for sure the pot would be ruined - but it was perfectly fine! I continued to cook what was in the pot - it didn't burn at all - and then washed the carbon off of the pot from the fire. The pot looks absolutely new after all of that, if you can believe it. This pot is lighter than cast iron, beautifully made, naturally non-stick - everything slides right out of it - and it cooks beautifully. Since I purchased it about a month ago I use it nearly every day. This is why I am debating about a LC or another Emile Henry for a 7 quart dutch oven.
