I am a happy camper

Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
doing ChrisD's On again, off again pot roast...

Any other suggestions?

http://www.recfoodcooking.com/pics/ccdo.html

--
Cheers
Chatty Cathy

On Sat, 14 Apr 2007 18:09:18 +0200, Chatty Cathy
> wrote:

>I am a happy camper
>
>Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
>doing ChrisD's On again, off again pot roast...
>
>Any other suggestions?
>
>http://www.recfoodcooking.com/pics/ccdo.html

Cool. Wish I had one. Try this or something similar. I'm happy
with just sausages and the kraut.

http://www.epicurious.com/recipes/re...s/photo/102386

Lou

On Sat, 14 Apr 2007 18:09:18 +0200, Chatty Cathy
> wrote:

>I am a happy camper
>
>Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
>doing ChrisD's On again, off again pot roast...
>
>Any other suggestions?
>
>http://www.recfoodcooking.com/pics/ccdo.html

Ha! I got my own Le Creuset yesterday afternoon! Same thing (7-1/4
qt?) only blue.

I've got dough rising to make the NKB, which is why I bought the pot
after resisting for many years. I hate heavy cookware, but sometimes
it's necessary.

I stayed at a friend's in North Carolina last month and she had the
same pot. I'd been itching to try the recipe and despite her
misgivings about heating it to such a high temp, she let me make the
bread (bless her!) and we were richly rewarded with a wonderful loaf
which crackled and popped when we took it out of the oven.

I hope I can duplicate it and it wasn't just beginner's luck.

That's what I'm doing with mine.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Chatty Cathy" > wrote in message
...
>I am a happy camper
>
> Got my Dutch oven this afternoon. Think I'll christen it tomorrow by doing
> ChrisD's On again, off again pot roast...
>
> Any other suggestions?
>
> http://www.recfoodcooking.com/pics/ccdo.html
>
> --
> Cheers
> Chatty Cathy

Oooh! Gorgeous! How about a cassoulet?

Felice

Curly Sue wrote:

>
> Ha! I got my own Le Creuset yesterday afternoon! Same thing (7-1/4
> qt?) only blue.
>

I chose the number 29 (5 US qts, I think) to start with - and I took the
cream - they didn't have the blue in that size


> I've got dough rising to make the NKB, which is why I bought the pot
> after resisting for many years. I hate heavy cookware, but sometimes
> it's necessary.
>
> I stayed at a friend's in North Carolina last month and she had the
> same pot. I'd been itching to try the recipe and despite her
> misgivings about heating it to such a high temp, she let me make the
> bread (bless her!) and we were richly rewarded with a wonderful loaf
> which crackled and popped when we took it out of the oven.
>
> I hope I can duplicate it and it wasn't just beginner's luck.
>
> That's what I'm doing with mine.

Kewl. Good luck with yours
--
Cheers
Chatty Cathy

On Sat, 14 Apr 2007 16:29:17 GMT, (Curly
Sue) wrote:

>On Sat, 14 Apr 2007 18:09:18 +0200, Chatty Cathy
> wrote:
>
>>I am a happy camper
>>
>>Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
>>doing ChrisD's On again, off again pot roast...
>>
>>Any other suggestions?
>>
>>http://www.recfoodcooking.com/pics/ccdo.html
>
>Ha! I got my own Le Creuset yesterday afternoon! Same thing (7-1/4
>qt?) only blue.
>
>I've got dough rising to make the NKB, which is why I bought the pot
What's NKB???

>after resisting for many years. I hate heavy cookware, but sometimes
>it's necessary.

For some purposes, it's very nice. I refuse to pay Le Creuset prices,
even outlet prices. I'm happy with Staub. Far cheaper, but a very
nice, IMO comparable product. I have a 6-qt which has served me well
so far.

<snip>

TammyM

Chatty Cathy wrote:
> I am a happy camper
>
> Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
> doing ChrisD's On again, off again pot roast...
>
> Any other suggestions?
>
> http://www.recfoodcooking.com/pics/ccdo.html
>

Enjoy it! Pot roast sounds good!

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

TammyM wrote:

>
> For some purposes, it's very nice. I refuse to pay Le Creuset prices,
> even outlet prices. I'm happy with Staub. Far cheaper, but a very
> nice, IMO comparable product. I have a 6-qt which has served me well
> so far.

I wasn't paying...LOL

It was DH's birthday prezzie to moi. Lucky bastid, he is gonna get the
year-round benefit

--
Cheers
Chatty Cathy

I have a 6.5 quart oval by LeCreuset for years now. About a month ago I
picked up a Red 5 quart Staub at QVC that is as good as the LeCreuset in my
opinion and much cheaper too. It has as good a finish, tight lid and is as
heavy a gauge as the LeCreuset.

http://www.qvc.com/qic/qvcapp.aspx?app=multi&params=file^/searchapp/QVCSearch.aspx,TYPE^targetsearch,TERM^staub%20-iqvcsearch,tpl^www.qvc.com/search/hybrid/search.html,cont^3,tmp^staub&walk=yah.F700&cmtags= &cm_re=PAGE-_-PROMOTIONS-_-3:STAUB

--

Joe Cilinceon


"Chatty Cathy" > wrote in message
...
>I am a happy camper
>
> Got my Dutch oven this afternoon. Think I'll christen it tomorrow by doing
> ChrisD's On again, off again pot roast...
>
> Any other suggestions?
>
> http://www.recfoodcooking.com/pics/ccdo.html
>
> --
> Cheers
> Chatty Cathy

On Sat, 14 Apr 2007 17:44:02 GMT, (TammyM) wrote:

>On Sat, 14 Apr 2007 16:29:17 GMT, (Curly
>Sue) wrote:

>>Ha! I got my own Le Creuset yesterday afternoon! Same thing (7-1/4
>>qt?) only blue.
>>
>>I've got dough rising to make the NKB, which is why I bought the pot
>What's NKB???

No-knead bread. I'm lazy

>>after resisting for many years. I hate heavy cookware, but sometimes
>>it's necessary.
>
>For some purposes, it's very nice. I refuse to pay Le Creuset prices,
>even outlet prices. I'm happy with Staub. Far cheaper, but a very
>nice, IMO comparable product. I have a 6-qt which has served me well
>so far.

What kind of "cheaper" are you talking about? I just did a quick web
search and I paid less than the Staub 5-6 qt Dutch ovens I found.
It's not like I marched into a store and bought a Le Creuset at full
price

I would have bought a Staub if it was as inexpensive and I'd run into
it. But I haven't noticed any in the limited looking I'd done so far.

Sue(tm)
Lead me not into temptation... I can find it myself!

Chatty Cathy wrote:
>
> I am a happy camper
>
> Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
> doing ChrisD's On again, off again pot roast...
>
> Any other suggestions?
>
> http://www.recfoodcooking.com/pics/ccdo.html
>
> --
> Cheers
> Chatty Cathy


Nice acquisition It should be green instead of sandy, because that's
the color I am <VBG>.

Sky, who's suffering a serious case of "The Joneses"

Chatty Cathy wrote:
> I am a happy camper
>
> Got my Dutch oven this afternoon. Think I'll christen it tomorrow by
> doing ChrisD's On again, off again pot roast...
>
> Any other suggestions?
>
> http://www.recfoodcooking.com/pics/ccdo.html
>


I made beef-burgundy stew in mine yesterday to prepare for the blizzard
that never arrived. I have a white one just like yours and a slightly
smaller green one. They work very well, but I often forget to use one
when I should. My old Farberware kettles serve me well as substitutes.

gloria p

Curly Sue wrote:

> Ha! I got my own Le Creuset yesterday afternoon! Same thing (7-1/4
> qt?) only blue.
>
> I've got dough rising to make the NKB, which is why I bought the pot
> after resisting for many years. I hate heavy cookware, but sometimes
> it's necessary.

That is the one I have.. a wonderful cornflower blue. I love using it,
and I love looking at it. It sits on a back burner all the time now, so
I don't have to haul it around much to use. It cheers me up just seeing it.
You won't be disappointed.

"Curly Sue" > wrote:
> What kind of "cheaper" are you talking about? I just did a quick web
> search and I paid less than the Staub 5-6 qt Dutch ovens I found.
> It's not like I marched into a store and bought a Le Creuset at full
> price
>
> I would have bought a Staub if it was as inexpensive and I'd run into
> it. But I haven't noticed any in the limited looking I'd done so far.

She's probably talking about the lower priced line that Staub offers called
"Basix". The normal Staub line is just as expensive as Le Creuset.

--
wff_ng_7 (at) verizon (dot) net

"wff_ng_7" > wrote in message
news:gDaUh.588$0S1.201@trnddc01...
> "Curly Sue" > wrote:
>> What kind of "cheaper" are you talking about? I just did a quick web
>> search and I paid less than the Staub 5-6 qt Dutch ovens I found.
>> It's not like I marched into a store and bought a Le Creuset at full
>> price
>>
>> I would have bought a Staub if it was as inexpensive and I'd run into
>> it. But I haven't noticed any in the limited looking I'd done so far.
>
> She's probably talking about the lower priced line that Staub offers
> called "Basix". The normal Staub line is just as expensive as Le Creuset.
>
> --
> wff_ng_7 (at) verizon (dot) net

As I posted previously in this thread, I recently picked up a 5 qt Basix
Staub. I already have a 6.5 qt oval LeCreuset that is fine but a little
large for my needs. At any rate I found the 5qt Basix Staub to be as good as
the LeCreuset in every way one could compare them except the price. The
Staub is about 1/3 the price of the same size LeCreuset and ever bit as good
as far as quality goes.

--

Joe Cilinceon

Chatty Cathy wrote:
> TammyM wrote:
>
> > For some purposes, it's very nice. I refuse to pay Le Creuset prices,
> > even outlet prices. I'm happy with Staub. Far cheaper, but a very
> > nice, IMO comparable product. I have a 6-qt which has served me well
> > so far.
>
> I wasn't paying...LOL
>
> It was DH's birthday prezzie to moi. Lucky bastid, he is gonna get the
> year-round benefit

Oh... and what benefit would that be? <wink-wink>


SAN FRANCISCO CRAB "MEATBALL" CHOWDER

If you are looking for a chowder that is deeply flavored and hearty
but not overly rich, this is it. It's perfect for a casual occasion,
but the "meatballs" deliver an element of surprise, along the lines of
an optical illusion, and make it really quite special.
The idea for this chowder came from an old San Francisco recipe for
"Force Meatballs" in a cookbook called Joe Tilden's Recipes for
Epicures (1907), reprinted in Richard Hooker's Book of Chowders. The
"meatballs" were actually made from crabmeat, a fun idea that I knew
had great potential. Tilden, a renowned Bay Area amateur cook, left
only these instructions for his meatballs: "Serve in any fish chowder
or soup." So I paired my version of his meatballs with a chowder that
had flavors similar to cioppino, the famous San Francisco seafood stew
flavored with garlic, onions, bell peppers, and tomatoes. I served it
to my wife and kids, telling them only that it was "meatball chowder."
The well-browned meatballs look like the real thing, so they were all
a bit dumbfounded when they tasted them. My son, J.P., said "Wow, they
taste like crab cakes!" Everybody loved the chowder!

For the crab "meatballs"
1 pound crabmeat, picked over for shells and cartilage
2 large eggs, lightly beaten
1/4 cup milk
1 heaping teaspoon Coleman's dry English mustard
1/4 teaspoon freshly ground black pepper
4 ounces oyster crackers, Pilot crackers, or other similar crackers,
finely ground (about 1 cup)
Kosher or sea salt
Tabasco or other hot sauce
About 1 cup vegetable oil, for cooking the meatballs

For the chowder
2 medium blue or rock crabs (12 ounces each) or 1 Dungeness crab (1
1/2 to 2 pounds)
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch
dice
3 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons unsalted butter
1 medium onion (8 ounces), cut into 3/4-inch dice
1 medium green bell pepper (4 to 6 ounces), cut into 1/2-inch dice
2 dried bay leaves
1 tablespoon Old Bay Seasoning
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes,
peeled and cut into 3/4-inch dice
4 cups Crab Stock, Traditional Fish Stock, or Chicken Stock
1 can (28 ounces) peeled whole tomatoes in juice, cut into 1/2-inch
dice
Kosher or sea salt and freshly ground black pepper

For garnish
1/4 cup coarsely chopped fresh Italian parsley

1. To make the meatballs, place the crabmeat in a mixing bowl and
shred with a fork. Add the eggs, milk, dry mustard, pepper, and
cracker crumbs. Mix well. Season with salt and hot sauce to taste.
Moisten your hands and roll the mixture into balls that are about 3/4-
to 1-inch in diameter (about 1/2 ounce each); keep your hands slightly
wet so the balls are very smooth. Place on a cookie sheet. You should
have about 36 balls. Cover and refrigerate while you prepare the
chowder.

2. To cook the crabs, fill a 6- to 8-quart pot with 1/2-inch ocean
water or tap water with enough salt added to make it very salty. Bring
to a boil, place the crab(s) top shell (carapace) down in the pot,
cover, and steam for about 12 minutes for smaller crabs, about 20
minutes for a Dungeness crab. Remove and allow to cool at room
temperature.

3. When cool enough to handle, remove the crab legs, break into
sections, and neatly crack the large pieces. Pick the meat from the
small pieces and reserve. Remove the apron (tail flap) from the bottom
of each crab and discard. Remove the top shell, scoop the green stuff
(tomalley) out of it, and reserve; discard the shell. Remove the gills
from the body and discard. Cut the body into quarters and trim away
any extraneous shell or cartilage. Refrigerate all the crabmeat, crab
pieces, and tomalley until ready to use.

4. Heat a 4- to 6-quart heavy pot over low heat and add the bacon.
Once it has rendered a few tablespoons of fat, increase the heat to
medium and cook until the bacon is a crisp golden brown. Pour off all
but 1 tablespoon of the fat, leaving the bacon in the pot.

5. Add the garlic and cook for 30 seconds. Add the butter, onion, bell
pepper, bay leaves, and the Old Bay Seasoning and cook, stirring
occasionally with a wooden spoon, for about 10 minutes, until the
onion and pepper are softened but not browned.

6. Add the potatoes and crab stock, turn up the heat, and bring to a
boil. Cover the pot and cook the potatoes vigorously for about 10
minutes, until they are soft on the outside but still firm in the
center. If the broth hasn't thickened lightly, smash a few potatoes
against the side of the pot and cook a minute or two longer to release
their starch.

7. Lower the heat to medium, add the tomatoes, and bring back to a
simmer. Season with salt and pepper. Remove the pot from the heat and
stir in the cracked crab legs, picked leg meat, tomalley, and body
sections. If you are not serving the chowder within the hour, let it
cool a bit, then refrigerate; cover the chowder after it has chilled
completely. Otherwise, let it sit at room temperature for up to an
hour, allowing the flavors to meld.

8. When ready to serve, reheat the chowder over low heat. While it is
reheating, place an 8- or 9-inch skillet or sauté pan over medium-high
heat, add about 1/2 inch vegetable oil, and heat to about 350°F.
Carefully but quickly add 8 to 10 meatballs to the hot oil and pan-
fry, turning them as needed, until they are a rich brown color on all
sides, so they resemble real meatballs. Using a slotted spoon, remove
the meatballs, letting the excess oil drain back into the pan, then
place on paper towels to drain. Repeat with the remaining meatballs.

9. Ladle the chowder into shallow bowls or large soup plates, making
sure that the crab, onions, peppers, tomatoes, and potatoes are evenly
divided. Place 4 meatballs in each bowl and sprinkle generously with
the chopped parsley. Serve the remaining meatballs on a plate or
platter; your guests can add more, if desired.

Cook's Notes
The chowder can be made up to 2 days in advance, but the crab
meatballs should be made the day they are being served. They are pan-
fried at the last minute as the chowder is reheating.

In addition to the crab meatballs, the chowder contains two whole
crabs. Steaming and cracking the crabs is a bit of work, but they add
great flavor. If you use the full amount of crab stock called for in
the recipe, you can omit the crabs and still have a great chowder, but
do not omit them if you make the chowder with fish or chicken stock.
Without any crab flavor in the chowder, the meatballs don't connect.
Even with crab stock, I recommend the cracked crabs; they add
character and rustic charm.

For equipment, you will need a 6- to 8-quart pot with a tight-fitting
lid (for steaming the crabs), a 4- to 6-quart heavy pot with a lid
(for making the chowder), a wooden spoon, and an 8- to 9-inch skillet
or sauté pan, a slotted spoon, and a ladle.

Makes about 12 cups; serves 6 to 8 as a main course.

50 Chowders: One Pot Meals - Clam, Corn & Beyond
August 2000
by Jasper White
Scribner
---

Sheldon

Joe Cilinceon said...

> As I posted previously in this thread, I recently picked up a 5 qt Basix
> Staub. I already have a 6.5 qt oval LeCreuset that is fine but a little
> large for my needs. At any rate I found the 5qt Basix Staub to be as
> good as the LeCreuset in every way one could compare them except the
> price. The Staub is about 1/3 the price of the same size LeCreuset and
> ever bit as good as far as quality goes.


Today, on a "Cube Steak" episode of Good Eats, he clearly is using the Basix
Staub DO.

QVC is a couple towns away and there's a clearance warehouse open to the
public. Must remember to visit and wander around.

Andy

On Sat, 14 Apr 2007 18:20:18 GMT, (Curly
Sue) wrote:
<Snip>
>>For some purposes, it's very nice. I refuse to pay Le Creuset prices,
>>even outlet prices. I'm happy with Staub. Far cheaper, but a very
>>nice, IMO comparable product. I have a 6-qt which has served me well
>>so far.
>
>What kind of "cheaper" are you talking about? I just did a quick web
>search and I paid less than the Staub 5-6 qt Dutch ovens I found.

I doubt it. Mine was purchased from QVC. Basix by Staub. My 6-qt
cost something silly like $40-ish when it was the special of the day 2
or so years back. Even when it's not discounted like that, it's so
much cheaper than LC, it ain't even funny. I use it so often I just
keep it on the stove during the cooler months. And it's purty. It'll
probably go back in the pots/pan cupboard soon though.


>It's not like I marched into a store and bought a Le Creuset at full
>price

Well THAT'S good!

TammyM

On Sat, 14 Apr 2007 19:57:22 +0200, Chatty Cathy
> wrote:

>TammyM wrote:
>
>>
>> For some purposes, it's very nice. I refuse to pay Le Creuset prices,
>> even outlet prices. I'm happy with Staub. Far cheaper, but a very
>> nice, IMO comparable product. I have a 6-qt which has served me well
>> so far.
>
>I wasn't paying...LOL

I know, CC - I was responding to Curly Sue :-) And it's not a
criticism, LC is great stuff. I'm just too much the skin flint to pay
their tariff!

>It was DH's birthday prezzie to moi. Lucky bastid, he is gonna get the
>year-round benefit

Lucky both of you!!!

TammyM

On Sat, 14 Apr 2007 15:54:18 -0500, Andy <q> wrote:

>Joe Cilinceon said...
>
>> As I posted previously in this thread, I recently picked up a 5 qt Basix
>> Staub. I already have a 6.5 qt oval LeCreuset that is fine but a little
>> large for my needs. At any rate I found the 5qt Basix Staub to be as
>> good as the LeCreuset in every way one could compare them except the
>> price. The Staub is about 1/3 the price of the same size LeCreuset and
>> ever bit as good as far as quality goes.
>
>
>Today, on a "Cube Steak" episode of Good Eats, he clearly is using the Basix
>Staub DO.

I used my dutch oven to make Alton's swiss steak a couple of weekends
ago. It was deeeeee-vine! The crowd were most impressed :-)

>QVC is a couple towns away and there's a clearance warehouse open to the
>public. Must remember to visit and wander around.

Ooooooooh, that would be TOO much temptation for me!!!

TammyM, wincing at the thought of being in their clearance joint with
a credit card....

TammyM said...

> On Sat, 14 Apr 2007 15:54:18 -0500, Andy <q> wrote:

>>QVC is a couple towns away and there's a clearance warehouse open to the
>>public. Must remember to visit and wander around.
>
> Ooooooooh, that would be TOO much temptation for me!!!
>
> TammyM, wincing at the thought of being in their clearance joint with
> a credit card....


TammyM,

How about a "just one item purchase per visit" rule? Would that settle you
down? Clearly impossible but as a rule???

Or how about leave the wallet at home for the first walk-thru?

<VBG>

Andy

On Sat, 14 Apr 2007 15:50:45 -0400, Goomba38 >
wrote:

>Curly Sue wrote:
>
>> Ha! I got my own Le Creuset yesterday afternoon! Same thing (7-1/4
>> qt?) only blue.
>>
>> I've got dough rising to make the NKB, which is why I bought the pot
>> after resisting for many years. I hate heavy cookware, but sometimes
>> it's necessary.
>
>That is the one I have.. a wonderful cornflower blue. I love using it,
>and I love looking at it. It sits on a back burner all the time now, so
>I don't have to haul it around much to use. It cheers me up just seeing it.
>You won't be disappointed.

Yes, I needed a fun color because my cabinets are so dark. I have
several red things already so I went with blue for a change. It is
pretty.

It works really well for le bread, so I'll be using it a lot. I made
it a bit too slack (and the loaf was kind of flat) but what a crust!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat, 14 Apr 2007 23:04:22 GMT, (TammyM) wrote:

>On Sat, 14 Apr 2007 18:20:18 GMT, (Curly
>Sue) wrote:
><Snip>
>>>For some purposes, it's very nice. I refuse to pay Le Creuset prices,
>>>even outlet prices. I'm happy with Staub. Far cheaper, but a very
>>>nice, IMO comparable product. I have a 6-qt which has served me well
>>>so far.
>>
>>What kind of "cheaper" are you talking about? I just did a quick web
>>search and I paid less than the Staub 5-6 qt Dutch ovens I found.
>
>I doubt it. Mine was purchased from QVC. Basix by Staub.

After reading the other posts I searched around. Basix is *only* sold
by QVC. I'm sure Basix works just as well, but it's not like all
Staub is cheaper than Le Creuset which is what I thought when I read
your post!

My 6-qt
>cost something silly like $40-ish when it was the special of the day 2
>or so years back. Even when it's not discounted like that, it's so
>much cheaper than LC, it ain't even funny.

And it's cheaper than Staub's other lines as well.

Sue(tm)
Lead me not into temptation... I can find it myself!

Sheldon wrote:

> Oh... and what benefit would that be? <wink-wink>

None of your beeswax
>
>
> SAN FRANCISCO CRAB "MEATBALL" CHOWDER

<snipped rec>

Wow! Sounds like a "bit of work" but should be worth it. Thanks

--
Cheers
Chatty Cathy

"Curly Sue" > wrote:
> After reading the other posts I searched around. Basix is *only* sold
> by QVC. I'm sure Basix works just as well, but it's not like all
> Staub is cheaper than Le Creuset which is what I thought when I read
> your post!

I did a search too, and it seemed to have mostly QVC references. But it is
sold in other places. I first saw the Basix line in a kitchen store in
Christiana, DE. I can't remember the name of the store, but I presume it was
a chain of some sort (not one of the obvious ones). The store had Basix,
standard Staub, and Le Creuset all there in the enameled cookware section.
There are differences between Staub Basix vs. standard Staub, unlike
Cousances vs. Le Creuset, which appear to be identical except for the name.
Cousances seems to go for the same price as Le Creuset on those rare
occassions I have seen it.

--
wff_ng_7 (at) verizon (dot) net