Aunt Jenny's Profile
Another Le Creuset thread - big damage after 6 months
Some long while back I had ONE LC pot that developed cracks in the enamel very similar to yours (though I had/have several pieces and have treated them all pretty much the same in terms of heating, handling, etc.). LC was very accommodating about the return, and replaced my damaged pot, only asking that I send the original back to them so they could "learn" from the damage. They also followed up with a letter making sure I was happy with the replacement.
Maybe management has changed since then (and if so, I'm very sad and sorry), but try to make direct contact with customer service at LC. If they give you crap, you might want to mention that you are "AN INFLUENTIAL MEMBER OF A FAR-REACHING ONLINE COOKING COMMUNITY" and your opinion carries a lot of weight. They will ignore you at their own peril.
(I'm just sayin'...)
How crucial is enamel cast iron vs. plain? Anyone just use plain for almost everything?
If your un-enameled CI pan is beautifully seasoned and maintained, it's nearly as non-stick as teflon (I gave up on my wok years ago because I never had a stovetop hot enough to do it justice, while I can get CI screaming hot enough on even a middling burner to produce excellent searing)... but I still wouldn't store food in it, for the sake of both the pan and the food (I get enough iron as it is, c oliver-- tho' you make an excellent point-- it's the metallic taste that puts me off). Mostly, I value the seasoning on my CI pots/pans too much to risk their "health."
How do people serve themselves deviled eggs?
HA! My mom is a picky (but sanitary and respectful) produce "chooser"-- she'd never squeeze a peach or maul an avocado-- and once spent quite a while at the iceberg lettuce trying to find a good one (some might say "good iceberg lettuce" is an inherent contradiction, but that's another argument). After she finally made her selection, she turned to put said head in her cart, and a man standing behind her very politely asked "Um, ma'am? Which is the SECOND-best one?"
Refrigerating Food in Stainless Steel
Unless you plan on storing the lasagne for longer than a week (by which time it will probably start to grow fuzz), you won't be doing any harm to the food or the stainless steel vessel by shoving the whole shebang into the fridge. If you're still worried, why not just chill your leftovers overnight (to let the casserole firm up), then slice it into individual portions, wrap those well, and freeze them?
How do people serve themselves deviled eggs?
I collect egg plates, and though there are exceptions, they traditionally hold 12 half-eggs (with room in the center for relish or dip or decoration). I've never found the spacing to be such an issue that adjacent eggs get manhandled while retrieving one's little devil of choice. If it's still too oogie for you, ice tongs are an excellent idea... or you could use "medium" rather than "jumbo" eggs-- they look tidier in the little plate depressions, anyway.
How crucial is enamel cast iron vs. plain? Anyone just use plain for almost everything?
I have and use both, but I'm careful not to use plain cast iron for tomato recipes or other acid ingredients (taste and iron-leaching issues as above). The only hard and fast rule is NOT to store high-acid foods in plain cast iron cookware; you will definitely get that "off" taste, and the chance of damaging the seasoning on your pot is much higher.
Too smokey when using EVOO
Peaches, if your seasonings for the roast in question are flavorful enough, you might want to try, just for laughs, RICE BRAN OIL. It has a higher smoking point than even peanut oil (it's BRILLIANT for deep-frying), has a mild, slightly nutty flavor, stays stable for a long time, and takes a LONG time to go rancid, even when stored out of the fridge. It's also nice in salad dressings when even mild olive oil will overwhelm other flavors. If you can't find it locally, try here: http://chefshop.com/Rice-Bran-Oil-California-P6065.aspx
They've lowered their prices recently, too!
Where can I buy real Chihuahua cheese?
In case anyone's still interested, you can often find very nice Chihuahua (or, more frequently, Oaxaca) cheese in bulk in the meat case at Mexican markets. Cacique's stuff is nasty, indeed; you'd be better off with plain ol', store-brand Monterey Jack.
Are nachos Mexican?
Yeah, nachos aren't strictly authentic... but neither are burritos, actually. Plenty of good stuff (and lots of dreck, too, of course) is the result of cultural "fusion"-- the entire branch of cuisine known as "Tex-Mex," for instance.
Still, I bet there were slapped-together fried tortilla/cheese/chile/etc. concoctions happening in homes across Mexico for decades before the first plate of nachos hit an American table; it's the natural result of "use what you've got" cooking.
Corn Tortillas in Albuquerque
Apologies all around, Andrea... but your tip is STILL most appreciated!
You and Sally made my dad's (stubborn) damn day.
Corn Tortillas in Albuquerque
Thank you both, Chantal and Sally! My dad's going to be very, very happy. I've hipped him to the Duke City blog, and ordered him a copy of "Culinary New Mexico" as well.
You're awesome!
Help! Commercial Calphalon Hard Anodized finish wearing off?
You definitely should replace it, ClaireWalter. While I don't necessarily buy into the Alzheimers/aluminum connection, you've now got a reactive pan that will create "off" flavors to whatever you cook in it, high-acid ingredients particularly (tomatoes, etc.).
Even in the old days, I never liked Calphalon/Magnalite-- everything stuck like a son of a bitch, and regulating the heat was a nightmare. Gimme well-seasoned cast iron or stainless-lined copper ANY day...
Corn Tortillas in Albuquerque
My dad is a transplant from San Diego, and is having a miserable time finding quality corn tortillas. (I've tried to talk him into making his own, but his age and stubbornness seem to preclude this.)
PLEASE, if anyone has ANY source for even halfway-decent corn tortillas in the Albuquerque/Sandia Park area, I would be forever grateful.
Help! Commercial Calphalon Hard Anodized finish wearing off?
I've had the same thing happen (albeit more gradually) with both Calphalon and Magnalite (also anodized aluminum, though Magnalite is cast, not spun like Calphalon).
Once the anodized surface is gone, the pan is no longer non-reactive. I say toss it and get a nice stainless-lined pan... or a whole set; that's what I did.
Baking with Dorie Greenspan
And, of course, check out her wonderful blog:
http://www.doriegreenspan.com/
She also frequently posts on Serious Eats ( http://www.seriouseats.com/ ) with recipes and commentary. She is a master!
Leftover Pannetone
I've made both French toast and bread pudding with pannetone, and you can't go wrong with either. Let your slices dry a bit, make sure your custard base is a little richer than usual (use whole milk and/or half-and-half-- skim milk will disappoint), and let the pannetone slices/cubes get good and soaked. You'll be in heaven!
I miss Tia Juana
Tia Juana's is gone? Damn. Those fresh tortillas, the chile verde...
What do you eat when you are home alone? [moved from Home Cooking]
Ooh, cottage cheese with chopped tomato and lots of black pepper!
What do you eat when you are home alone? [moved from Home Cooking]
My go-to solo dinner is Noodle Night-- especially good for a compelling evening of guilty-pleasure television. I saute half a chopped onion, minced garlic, toss in whatever veg I have (always carrots and usually broccoli, red pepper, mushrooms, etc.), add chicken stock and bring to a simmer; then I add shredded/sliced meat leftovers if there are any-- roast chicken, steak or roast beef, pork tenderloin-- and a brick of ramen noodles. A splash of soy, lots of sriracha, and I plop in front of the TV, dishtowel draped around my neck, and slurp it all down with the help of chopsticks. It takes maybe 20 minutes, max (and that's if I'm being fancy and chopping everything nice and pretty) from fridge to couch.
Spaghettini tossed with olive oil-sauteed garlic, lots of real parm and herbs (fresh basil is best, but dried basil/oregano/marjoram will do in a pinch).
OR... steamed hot dogs stuffed into corn tortilla quesadillas made with Chihuahua cheese, doused with El Pato hot sauce. These are generally eaten over the sink. I think my SO would throw up if he ever witnessed this particular gustatory extravaganza.
Pie has a problem-- the search for the elusive 7 inch pie dish
When my grandmother was expecting my mother (the youngest of five children), Grandma noticed that one of my uncles, who was about six at the time, wasn't very happy about the idea of a new baby. When pressed, he finally confessed that he was worried about the pie situation-- there were six people in the family NOW, and a pie has six slices, so an addition to the family was going to throw everything into chaos. My grandmother gently explained that it was likely going to be quite a while before the baby would be up to eating pie, and when s/he was, well, they'd work something out. No one in HER family was going to be pie-deprived.
(Midwestern men take their pie VERY seriously...)
Storing Candied Citrus Peel
I think your recipe directions were unclear or specific to a particular dish. Candied peel is best used at least two days after you make it-- it won't have dried sufficiently if you use it right away. After it's dried (i.e., no longer gooey to the touch, assuming you've rolled it in sugar), keep it in an airtight container and it will last at least six months... longer if you store it in the fridge.
Pie has a problem-- the search for the elusive 7 inch pie dish
Cookware.com carries lovely Emile Henry ceramic pie pans in six-inch and eight-inch sizes (also 9- and 12-inch) for a WHOLE lot of money, but they sure are nice:
http://www.cookware.com/asp/show_detail.asp?sku=EHY1676&PiID=2154589&refid=FR280-EHY1676_2154589
If you're willing to settle for a heavy-duty aluminum pan, The Ultimate Baker lists an 8-inch for cheap:
http://cooksdream.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=LLPIE8&Category_Code=BN&Product_Count=6
What do you do with the leftover egg whites, or yolks?
I freeze the whites, and generally end up using them to clarify stock (which I do far more frequently than I make meringues).
Citrus peel for candying?
The December "Gourmet" has several tangerine recipes, including a bavarian they top with candied tangerine peel:
http://www.epicurious.com/recipes/food/views/240987
Turkey stock has been in the fridge since Thursday. Is it alright?
I second that suggestion!
how do I know when my pre assembled and frozen chicken pot pies are done?
If you like a shiny, glazed-looking surface, then by all means do an egg wash. Since the pies are frozen, I wouldn't apply it in the first 1/2 hour of baking for fear of over-browning.
Turkey stock has been in the fridge since Thursday. Is it alright?
You'll be fine... and even good for another couple of days if the stock still has its "fat cap" on it. But if, after bringing it back up to a boil, it smells/tastes sour or "off," don't take the risk.
how do I know when my pre assembled and frozen chicken pot pies are done?
Don't put them in the oven while it preheats; rather, let the oven get up to temperature, then put the pies in on a baking sheet in the center of the oven (you might want to put foil around the edges of the crusts to prevent burning). At 400-425F it will take between 35 minutes to an hour or more depending on your oven and the size of the pies. They're done when the crust is golden brown and an instant-read thermometer inserted in the middle reads 160.
Chicago Italian Beef - can you make it at home?
David Rosengarten developed a method for doing Italian beef sandwiches at home, but I'm having trouble finding it online.
Meanwhile, this guy is a foodie friend of Rosengarten's, and his recipe/method looks right to me:
http://www.amazingribs.com/recipes/beef/italian_beef.html
Can Dried Beans Go Bad?
I'm with rfaill on this one... tho' you could use them as weights when you're blind-baking a pie crust.
