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infrogmationKitchen update
I got some new cookwear. A big white enamel-clad Le Creuset pot with lid. At $30 it cost about as much as the rest of the stuff together, but it is a thing of beauty, the monarch of the range top, and a bargin at that sale price. I'd already had an enamel-clad pot for stuff like making big batches of red-beans or jambalaya when I have friends over; that one has given some 20 years of service and seems likely to give much more, but the Le Creuset is clearly much more solidly made. For those who havn't used them, note that you can't use metal utensils on enamelwear; use wood or plastic.
I also got a pair of cheap Mexican enamel-clad steel sauce pans, and a set of Tramontina stainless steel pots & pans with glass lids.
Historic cooking materials pondering
Wondering: Does anyone here use copper cookwear? I occasionally see it at places like World Market, but with tags saying it is for "decorative" use, and that it has a coating you need to strip off if you wish to actually cook with it. I guess it used to be in fairly common use from what I've seen at garage sales and junk shops. I occasionally see old brass pans as well. Anyone ever cooked with brass? Was brass the equivilent of cheap aluminum for the early 20th century, or did it actually have any advantages?
Marching musicians
One more pic from the "Jazz Funeral for Democracy" peace protest last month; I got this in the mail from a friend yesterday:
Shannon Powell, Nita Hemmeter, snare drums; Mikey B., sousaphone, and yours frogly with the slip-horn.
larger vanity pic of me for my fan club
Carnival
Last couple of days of Carnival activities were pretty much rained out. Fortunately we had nice weather Sunday. I went over to my old neighborhood on Napoleon Avenue to catch the daytime parades. I had two friends in King Arthur, and got so many beads I decided not to stick around for the third parade in the row, calling it a day before I was weighed down with more beads than I could walk with.
Mardi Gras Day is supposed to be cool, but clear. Yay!
I got some new cookwear. A big white enamel-clad Le Creuset pot with lid. At $30 it cost about as much as the rest of the stuff together, but it is a thing of beauty, the monarch of the range top, and a bargin at that sale price. I'd already had an enamel-clad pot for stuff like making big batches of red-beans or jambalaya when I have friends over; that one has given some 20 years of service and seems likely to give much more, but the Le Creuset is clearly much more solidly made. For those who havn't used them, note that you can't use metal utensils on enamelwear; use wood or plastic.
I also got a pair of cheap Mexican enamel-clad steel sauce pans, and a set of Tramontina stainless steel pots & pans with glass lids.
Historic cooking materials pondering
Wondering: Does anyone here use copper cookwear? I occasionally see it at places like World Market, but with tags saying it is for "decorative" use, and that it has a coating you need to strip off if you wish to actually cook with it. I guess it used to be in fairly common use from what I've seen at garage sales and junk shops. I occasionally see old brass pans as well. Anyone ever cooked with brass? Was brass the equivilent of cheap aluminum for the early 20th century, or did it actually have any advantages?
Marching musicians
One more pic from the "Jazz Funeral for Democracy" peace protest last month; I got this in the mail from a friend yesterday:
Shannon Powell, Nita Hemmeter, snare drums; Mikey B., sousaphone, and yours frogly with the slip-horn.
larger vanity pic of me for my fan club
Carnival
Last couple of days of Carnival activities were pretty much rained out. Fortunately we had nice weather Sunday. I went over to my old neighborhood on Napoleon Avenue to catch the daytime parades. I had two friends in King Arthur, and got so many beads I decided not to stick around for the third parade in the row, calling it a day before I was weighed down with more beads than I could walk with.
Mardi Gras Day is supposed to be cool, but clear. Yay!
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Hooray for spelling flames!
Date: 2005-02-02 07:27 pm (UTC)Also, you don't look a thing like what you're supposed to.
Re: Hooray for spelling flames!
Date: 2005-02-02 08:24 pm (UTC)That's probably the best spelling flame I've ever recieved.
"Also, you don't look a thing like what you're supposed to."
Sorry to disappoint you. I am eagar to hear ideas of what I am supposed to look like.
You know,
Date: 2005-02-02 10:35 pm (UTC)Re: You know,
Date: 2005-02-02 11:03 pm (UTC)I have never before been accused of turning into Charles Nelson Reilly. Should I apply for a regular slot on tv game shows?
Chicago ARKPLE
Date: 2005-02-03 05:05 am (UTC)Re: You know,
Date: 2005-02-03 04:20 pm (UTC)Any recipes for jambalaya you'd like to share?
Le Creuset
Date: 2005-02-02 08:24 pm (UTC)Despite the current fad of heavy-gauge steel, copper's still popular with high-class chefs like the granddaddy of cuisine nouvelle. (http://www.depuycanalhouse.net/panorama/kitchen-l.htm) I have one friend who cooks in copper, but I don't know anything about how hard it is to strip the decorative pans. I know she said her mother whined about the patina on her pans that I thought was a lot nicer-looking than the polished, coated pans.
I think there was one advantage to brass, but not as the primary material for a pan: I think it was easier to laminate cast iron with than copper. I could be totally making this up, but I think of brass-bottomed pots as the cast-iron equivalent of RevereWare.
Woo!
Date: 2005-02-02 09:13 pm (UTC)no subject
Date: 2005-02-03 01:00 am (UTC)--Madeline
no subject
Date: 2005-02-09 04:59 pm (UTC)