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artisan sausages?

I'd heard that was a good spot - and honestly I've never been. I will look forward to checking it out.

Jun 15, 2009
jccooks in Chicago Area

artisan sausages?

Hi all:
We are celebrating a birthday in a few weeks with a family-friendly barbeque for about 20.
I need to keep the prep on the simple side so, am hoping to find a source for some interesting sausages. If not necessarily unique at least of great quality and flavor.
Any ideas for me?
We're in the NW suburbs, but will travel for good food.
Thanks in advance.

Jun 15, 2009
jccooks in Chicago Area

seeking baking stone...

just ordered the fibrament... its really not much more expensive than other options out there, and I like the fact that its thicker and has the warranty. Now I am impatient to start baking!

Apr 08, 2009
jccooks in Cookware

seeking baking stone...

These are all great and appreciated suggestions. I think you've all convinced me to go with a better quality stone and that it will get much use. I love the idea of keeping it on the oven, and I look forward to becoming a baker (slowly but surely I am certain).
Now just to decide which to purchase... so far I have my eye on the fibreament and king arthur.
Thanks all!

Apr 08, 2009
jccooks in Cookware

seeking baking stone...

this is interesting... so you leave the stone in the over no matter what you are cooking? Just put baking dishes, etc, right in with it/on top of it?
Besides plus of having even heat, the thought of not needing to locate a new storage space is very appealing!

Apr 07, 2009
jccooks in Cookware

seeking baking stone...

Not typically a baker, I am ready to try baking bread and am seeking a baking stone.
I really like the King Arthur one, the cooks illustrated recommendation sells me on it, but I really hate to spend $50+ on something I am not sure that I will use often.
I've read previous threads on this topic, and I don't really care to go the hardware store tile route.
Has anyone seen any good bargains out there or have any recommendations?
Or should I just splurge?
Thanks much.

Apr 07, 2009
jccooks in Cookware

malted waffles - malt?

I need some help please!

My husband is obsessed with malted waffles at a local breakfast spot... and I am really hoping to surprise him with a creation at home over the holidays.

We already have the belgian waffle maker - I am just looking for a great recipe and some advice on the malt itself...

I've looked in 2 local stores and haven't seen malt sold - although I must admit, I am not really sure where to look. I've seen malt powder sold on the internet - but exactly what type of malt am I looking for. I seem to remember a "didactic malt powder" - would this be the correct sort?

All assistance is VERY appreciated!

Dec 15, 2008
jccooks in Home Cooking

all clad salt spots

yes, its a stockpot... it was some kind of soup being prepared, in my own kitchen no less, and believe the salt sat in the bottom of the pan for a while before it absorbed.
The spots aren't big, just little and white.
Suppose I'll try to live with them!

Nov 14, 2008
jccooks in Cookware

all clad salt spots

I think its a hopeless case.... but my in-laws used my new all clad giant pot and I have residual white spots from salt in the bottom of the pan. Grrrrr.....

I've tried bar keepers friend to no avail.
Is it pitting, or it there any way for me to return my beautiful pot to new condition?

Help please!

Nov 14, 2008
jccooks in Cookware

digital thermometer help

I am in the market for a digital thermometer to use on the Thanksgiving turkey.
As much as I am in the kitchen, a thermometer isn't something I use on a regular basis, so I really don't want to make a big investment.
Have read good things about the Polder models, and they appear to be in the $25-40 range, but are they my best bet? Should I spend a little more to get something better?

All help is appreciated!

Nov 08, 2007
jccooks in Cookware

pork tenderloin - winter cooking methods

I made this cocoa spice rub version just last night. The flavors were great.
I would only add a sauce, maybe with red wine, on the next go round.

http://www.foodnetwork.com/food/recip...

Oct 24, 2007
jccooks in Home Cooking

cookbook for weeknights

I love the magazines too, for seasonal and just refreshing updates to my recipe collection. But sometimes I just need to sit down and read an actual concrete book... plus they're so much easier to reference later on.
As for Rachael Ray, I was given one of her books a few years ago and I just can't stand the format of items in meals.. I want all of one course in a section as is traditional. Even if there might be something inspirational in there, I just can't stand to have to flip around so long to find it!
Thanks for the suggestions!

Aug 01, 2007
jccooks in Home Cooking

cookbook for weeknights

fantastic idea. I adore their magazine, but wasn't aware they had a quick cookbook.
definitely will check it out.

Aug 01, 2007
jccooks in Home Cooking

cookbook for weeknights

I am having serious weeknight dinner burnout and need some cookbook inspiration.
I make dinner for my husband and myself most every evening, which has always been my favorite part of the day. But after work and all else lately, my creativity is lacking and I find myself gravitating to pasta and omlettes a little too frequently.
Looking for a cookbook that focuses on simple, fairly healthy cuisine, no huge preparations being key.
Any good suggestions?

Aug 01, 2007
jccooks in Home Cooking

Everyday dinnerware

Another vote for C&B. We just got the Century pattern for everyday. Its made in England. Its a plain creamy color, but the shapes are really organic and it can be dressed up or down.

Jul 06, 2007
jccooks in Cookware

extra sauce suggestions

I made a tomatillo cream sauce for some enchiladas last evening and have a ton left over.

Any suggestions on what I can do with the remainder? Its tangy and a little spicy.

Jul 06, 2007
jccooks in Home Cooking

nonstick but not non-stick - question

just to clarify, when you say "not scouring it," you mean the best way to build the patina is to only wash it with just a sponge and soap, nothing at all abrasive?

May 22, 2007
jccooks in Cookware

nonstick but not non-stick - question

these are all a lot to think about. I feel somewhat better about the non-stick coatings after reading renov8r's comments, but the possibility of an egg-only pan that becomes non-stick is just too unbelievable not to try (If I could ever have the patience to stay with it).

May 21, 2007
jccooks in Cookware

Help! A Peppermill that will last more than a month

I also recommend Peugeot. They are fantastic quality. If you are able, you might want to test before you buy (sur la table or some such store), as certain models seem to be skewed to a more coarse or find grind.
I do remember hearing before that pick peppercorns are bad for grinders. I think they are soft and gum up the works.

May 18, 2007
jccooks in Cookware

nonstick but not non-stick - question

I just got a great selection of All Clad Ltd pots and pans for my wedding, but need a great fry pan for omlettes and such.. therefore want it to be as stick free as possible.
Avoiding teflon or other coatings is key for me, as it has a tendency to get scratched up in my house (and we'd prefer not to eat that stuff).
My best guess so far would be a le creuset pan, but does anyone have other suggestions?
Is a le crueset as a good match for eggs as the non-stick?

May 18, 2007
jccooks in Cookware