Looking for caul fat in the Northampton/Pioneer Valley area. Any suggestions? River Valley Market doesn't seem to know what it is and Whole Foods scoffs at all things offal.

Without a chimney I've filled a cardboard six-pack container with newspaper and charcoal (the "Cowboy" stuff w/out starter, etc) and that worked.

And Lodge makes a cast-iron grill plate that looks good. You could just put that on the existent grill... Cast iron is great for grilling, I've had great luck.

Honestly, I find my Mauviel easier to maintain than All-Clad. Copper cleans so much easier.

FYI, Mauviel is marketed to individuals whereas Bourgeat is marketed to restaurants: I have some of both and they are the same gauge and quality but Bourgeat is usually a good deal cheaper. Try Previn, Inc. in Philadelphia (previninc.com).

And copper sauté pans compare to nothing. On the other hand, get cast iron or black steel for frying pans. An 8 qt stock pot in copper is great for everything from stock to chili to marmalade to bœuf bourguignon.

that book is wonderful!

I can second them having great burgers.

Burley crocks : www.zanesvillepottery.com/ -- I get the "blemished" ones and they're amazing as well as a good deal.

I ended up getting a roasting pan, actually. Sorry.

Spoletos and a lot of the other crap in Northampton caters to tourists and visitors from Connecticut who think of Northampton as some sort of cultural destination, which it isn't (downtown is expensive, mediocre food and "art" galleries; read: a tourist trap).

From what I've heard it needs to be low-acid fruit. Which limits you; but some fruits are a lot less acidic than others.

Has anyone ever tried roasting a Turkey in a deep roaster or Dutch oven (like Le Creuset's "Goose Pot")? I'm wondering if it works, it it'll just me more moist, will it still get a mice brown skin...? I don't have a roasting pan, but I do have that aforementioned 15½ oval oven.

"Putting Food By" is all about canning. That's what I've been doing with a bounty of fresh, local tomatoes.

[ http://chokeartichoke.blogspot.com/20... ]

great idea. thankls!

Anyone found a source for stoneware crocks other than the Harsch crocks? I have some 2.5 liter stoneware crocks from Emile Henry (actually a large utensil crock) -- they're food safe and all that, but a little small.

i wish the headline were "Giada attacked by skunk" and then all of those tomatoes would make sense,

On Commercial street, I think maybe Cafe Heaven, is a great place. One of the best eggs benedict that I have ever had.

I love my Chatsford teapot, I actually haven't used the Bodum (that I had liked until then) since I got a Chatsford. It keeps tea hot (with a handle that's safe to touch), pours perfectly... It's a stoneware one, which was made in England, but I think that they may have outsourced since then. Got mine from Upton as well.

you just don't want to use something abrasive unless it really needs it. often you can just wipe it out with a paper towel, if there's nothing to really get off.

Was it on an electric stove? On electric stoves it's a really good idea to have a diffuser.

My seasoned 9" Le Creuset skillet is virtually non-stick... I really love it. if you're not scouring it or cooking acids in it, the patina keeps eggs and other things from sticking... with oil/butter, of course.

I love my Peugeot. It adjust well, holds up, and I've had it for a couple of years. They start at $15 or so, and the fancy ones get real pricey, but it's all the same mechanism.

Last I checked, Green Street is still closed (temporarily, and yes they have an incredible but simple brunch menu). I second Amanouz for breakfast. The Lone Wolf in Amherst also does a great breakfast.

For lunch, the Woodstar Cafe on Masonic Street makes all their own bread and the sandwhiches are very very good.

I like that Bittman points out that the bells and whistles of high-end cookware can be over-rated, but he ignores a few-things. For one, cast-aluminum pans are reactive. For sauces, anything acidic, etc., it's not a bad idea to stay away from aluminum as a surface (stainless/aluminum clad pans are great for this reason -- non-reactive and sensitive to heat, but pricey.) I'm surprised he doesn't suggest one splurge -- an enameled cat-iron dutch oven (see his bread recipe for a not-so-obvious use).

A cheap food processor will have a cheap motor... I'd rather be sans food processor than have paid for one that'll die chopping almonds. Especially if he's suggesting a Japanese mandoline -- that and a knife or mortat and pestle make an adequate substitute. I have had great luck with cheap immersion blenders -- but they're just puréeing soup.

Lastly, copper is "more trouble than it’s worth, unless you have a pine-paneled wall you want to decorate"? I always think that copper maintenance myth is funny. Given, it is soooo expensive. But really amazing. And doesn't need polishing, it really doesn't. I have a friend who has copper, I've used it, and it's phenomenal. I'd get one copper sauté over a set of decent cookware if I had the choice.