Search results

Hey Bill: Yes, I noticed another thread in which someone mentioned Griswolds. I have never heard of that brand either. I can't really compare a new Wagner to the Lodge, because mine are so old, but the Lodge (I have Logic) has a rough finish which I don't prefer.

I didn't know they were still in business. My Wagner's are probably 60 years old, handed down from my hubbie's gramma. Here you go ~ Wagner I have Lodge, but nothing compares to my Wagners.

My Kitchenaid range blew the Friday before Thanksgiving. I knew I couldn't get it fixed in time, so I went the next day and bought a new Electrolux that I could get delivered immediately. It has a warming drawer, but it also functions as a second oven to 450 degrees. I've had two ranges with...

All mine are Four Stars. One 9" chef's, a 6" chef's, a 2 Santoku hollow edge, 2 paring and one Wustof boning knife. I love these and have had them for years. Got rid of the Forschner 8" chef's and all my F. Dicks.

Looks like I will be making this again this weekend. I scored three, one-pound packages of ground lamb in the mark-down section for $1 each and froze them. Sounds like something good to do along with Ray Crick's Mediterranean Tza-Tziki

Not to get off topic here, but Grade B maple syrup is only syrup I have bought for the last 15 years. We eat it on pancakes. I prefer the thick consistency, dark color and superb flavor. Grade B is not too strong, in my opinion, for just regular eating. It is, of course, the preferred syrup for...

Just to clarify, was this Boar's Head product pre-packaged, or did they carry it in bulk at the deli counter?

Ray: Thanks for the tip! Always good to have another slight variation of flavor.

I have three: One Le Creuset 3.7 qt., one 4.2 qt. Emile Henry (black matte), and an 8.5 qt. Calphalon which I scored on Amazon for $30. The Emile Henry is my favorite, the Calphalon's lid isn't very heavy, so liquid escapes more readily. I had my original light blue Le Creuset Dutch oven...

My olives are not green, but black and I don't know what kind they are. They are the same as all olive trees found planted here. Guess I should do investigating.

I have not ventured into brining my own olives. The fruit drops from the tree and we don't do anything with them. If the process is an easy one, I would love to see the article.

We took out an orange tree that was planted right next to the patio. It was growing underneath it, so I told my husband to cut up the wood and save it. I use for poultry - it is heavenly and is a must for the orange-brined turkey which I do on the rotisserie every year.

It's one of 'em, and I certainly do use it. On hand, I have orange, pecan, maple, apple, cherry, mesquite, hickory and olive. I'm out of oak.

I grilled a top sirloin and asparagus, potatoes whole in foil. The standard 10 minute meal around here.

I did an experiment tonight. I've had this olive wood from a neighbor's tree that was cut down years ago. I have an olive rree in my backyard, but never used the trimmings to cook with. I cannot believe what a fabulous wood this is for taste, as well as aroma. Sweet, mild and a bit spicy. I...

Oh, geeeeeez.

Or dried porcini's at an Italian grocer.

What a nice presentation.

Kevin has cooked for us many times, both inside and out, so I'm lucky there. I think as far a celebrity goes, Tony Boudain will always win hands down!

I have found that salting the meat and using an unsalted rub are always the way to go. Hence the reason I just cannot buy a prepared rub, it's impossible to go heavy on a rub without getting too much salt. Most prepared rubs do not even use good quality salt to begin with, so that metallic salt...