In article >,
The Wolf > wrote:
>On 12/22/2003 6:53 AM, in article ,
>"Elana Kehoe" > opined:
>
>> The Wolf > wrote:
>>
>>> Last night he was cooking a prime rib roast in a big flower pot, what a
>>> jackoff.
>>
>> Best damn roast I've ever had. Call him an idiot if you like, but I'm
>> doing it only that way from now on.
>
>Seriously, you are telling me you put a flower pot in your oven?

I've done it Alton's way two Christmases in a row, and just
picked up the roast for the third today. It's delightful.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

The Wolf > wrote:
>On 12/22/2003 1:57 PM, in article ,
>"Blair P. Houghton" > opined:
>
>> The Wolf > wrote:
>>> Last night he was cooking a prime rib roast in a big flower pot, what a
>>> jackoff.
>>
>> His hair is nicer than yours.
>>
>> "And he doesn't smell of dumpster."
>
>How do you know?

From here, you reek.

--Blair
"One step above protist jelly."

>The Wolf > wrote:

>>Last night he was cooking a prime rib roast in a big flower pot,

Actually, he cooked the roast on baking dish placed in a large clay
saucer and *covered* with a vented (the drain hole) clay dome -- a
large, rounded terracotta pot. He didn't just shove the roast into a
flowerpot. The result looked pretty tasty to me.

Frogleg wrote:

> Actually, he cooked the roast on baking dish placed in a large clay
> saucer and *covered* with a vented (the drain hole) clay dome -- a
> large, rounded terracotta pot. He didn't just shove the roast into a
> flowerpot. The result looked pretty tasty to me.

I cringed when he cut off the ribs. He'd better give me one of
them! That's some of the best meat.

nancy

"Nancy Young" > wrote in message
...
> Frogleg wrote:
>
> > Actually, he cooked the roast on baking dish placed in a large clay
> > saucer and *covered* with a vented (the drain hole) clay dome -- a
> > large, rounded terracotta pot. He didn't just shove the roast into a
> > flowerpot. The result looked pretty tasty to me.
>
> I cringed when he cut off the ribs. He'd better give me one of
> them! That's some of the best meat.
>
> nancy

He's not going to--he said the ribs were his for later ;o}

(PENMART01) writes:

>(Jarkat2002) writes:
>
>>>Seriously, you are telling me you put a flower pot in your oven?
>>
>>I bake bread in a flower pot. Clay is wonderful to bake in.
>
>Typical clay flower pots are not necessarily food-safe... most found in US
>markets are imported from countries where no testing is done on the raw
>materials contained therein. If you purchased that clay flower pot from the
>plant nursery it's intent is to contain posies, not pot roast. Even clay
>cookware is not always food-safe. Who was it that recently recounted her
>experience with a tainted tangine.

Ann Mitchell(perhaps Armstrong, or something that starts with a C???), IIRC.
Haven't seen her around these parts in a long while. She got a gen-you-whine
Moroccan tangine and later found out the glaze was tainted with lead. Big
to-do.

Sheldon, do you like the odds of using one of those home lead test kits they
sell at the home improvement centers?

AFAIK even the straight up terracotta flower pots are glazed on the outside,
not sure about the inside tho.

Best,

Marc

Janet Bostwick wrote:
>
> "Nancy Young" > wrote in message

> > I cringed when he cut off the ribs. He'd better give me one of
> > them! That's some of the best meat.

> He's not going to--he said the ribs were his for later ;o}

No! They aren't as good later. Besides, I'll give him The Look
and he won't be able to give me one fast enough.

nancy

On 12/22/2003 8:04 PM, in article
, "alzelt"
> opined:

>
>
> The Wolf wrote:
>> On 12/22/2003 6:53 AM, in article ,
>> "Elana Kehoe" > opined:
>>
>>
>>> The Wolf > wrote:
>>>
>>>
>>>> Last night he was cooking a prime rib roast in a big flower pot, what a
>>>> jackoff.
>>>
>>> Best damn roast I've ever had. Call him an idiot if you like, but I'm
>>> doing it only that way from now on.
>>
>>
>> Seriously, you are telling me you put a flower pot in your oven?

Never baked a loaf of bread in my life.
>
> Guess you have very little knowledge of bread baking. Quite common to
> use a flower pot.

--
"It is not the critic who counts: not the man who points out how the strong
man stumbles or where the doer of deeds could have done better. The credit
belongs to the man who is actually in the arena, whose face is marred by
dust and sweat and blood, who strives valiantly, who errs and comes up short
again and again, because there is no effort without error or shortcoming,
but who knows the great enthusiasms, the great devotions, who spends
himself for a worthy cause; who, at the best, knows, in the end, the triumph
of high achievement, and who, at the worst, if he fails, at least he fails
while daring greatly, so that his place shall never be with those cold and
timid souls who knew neither victory nor defeat," Theodore Roosevelt.

"Citizenship in a Republic," Speech at the Sorbonne, Paris, April 23, 1910

On 12/22/2003 8:23 PM, in article , "Mark Shaw"
> opined:

> In article >,
> The Wolf > wrote:
>> On 12/22/2003 6:53 AM, in article ,
>> "Elana Kehoe" > opined:
>>
>>> The Wolf > wrote:
>>>
>>>> Last night he was cooking a prime rib roast in a big flower pot, what a
>>>> jackoff.
>>>
>>> Best damn roast I've ever had. Call him an idiot if you like, but I'm
>>> doing it only that way from now on.
>>
>> Seriously, you are telling me you put a flower pot in your oven?
>
> I've done it Alton's way two Christmases in a row, and just
> picked up the roast for the third today. It's delightful.

OK, did you put it on a pizza stone too?
--
================================================== =======================
In the world of advertising there¹s no such thing as a lie, there¹s only
the expedient exaggeration.
================================================== =======================

On 12/22/2003 11:40 PM, in article
, "Blair P. Houghton" >
opined:

> The Wolf > wrote:
>> On 12/22/2003 1:57 PM, in article ,
>> "Blair P. Houghton" > opined:
>>
>>> The Wolf > wrote:
>>>> Last night he was cooking a prime rib roast in a big flower pot, what a
>>>> jackoff.
>>>
>>> His hair is nicer than yours.
>>>
>>> "And he doesn't smell of dumpster."
>>
>> How do you know?
>
> From here, you reek.

If you have smellavision in your computer, I have stupidavision in mine.

From here you are stupid.
>
> --Blair
> "One step above protist jelly."

--
================================================== =======================
In the world of advertising there¹s no such thing as a lie, there¹s only
the expedient exaggeration.
================================================== =======================

On 12/23/2003 6:01 AM, in article ,
"Nancy Young" > opined:

> Frogleg wrote:
>
>> Actually, he cooked the roast on baking dish placed in a large clay
>> saucer and *covered* with a vented (the drain hole) clay dome -- a
>> large, rounded terracotta pot. He didn't just shove the roast into a
>> flowerpot. The result looked pretty tasty to me.
>
> I cringed when he cut off the ribs. He'd better give me one of
> them! That's some of the best meat.
>
> nancy

You'd have to fight the dogs.
--

(MrAoD) writes:

>(PENMART01) writes:
>
>>(Jarkat2002) writes:
>>
>>>>Seriously, you are telling me you put a flower pot in your oven?
>>>
>>>I bake bread in a flower pot. Clay is wonderful to bake in.
>>
>>Typical clay flower pots are not necessarily food-safe... most found in US
>>markets are imported from countries where no testing is done on the raw
>>materials contained therein. If you purchased that clay flower pot from the
>>plant nursery it's intent is to contain posies, not pot roast. Even clay
>>cookware is not always food-safe. Who was it that recently recounted her
>>experience with a tainted tangine.
>
>Ann Mitchell(perhaps Armstrong, or something that starts with a C???), IIRC.
>Haven't seen her around these parts in a long while. She got a gen-you-whine
>Moroccan tangine and later found out the glaze was tainted with lead. Big
>to-do.

Yes, Anne Mitchell (aka Shedevil), she was very concened once seh discoved that
the tangine seh purchased contained a fairly hihg lead content.

>Sheldon, do you like the odds of using one of those home lead test kits they
>sell at the home improvement centers?

I don't have one of those test kits nor do I need one, none of my cookware is
made of clay. All my caserole type cookware is made of heat resistant glass
made by the major manufacturers of such products; Owens Corning, Anchor
Hocking, etc.

>AFAIK even the straight up terracotta flower pots are glazed on the outside,
>not sure about the inside tho.

Most clay planters aren't glazed. The more decorative ones are glazed on the
exterior... some are glazed inside as well... but even the glaze itself,
especially the colorants contained therein, is likely to contain lead and other
heavy metals, ie. cadmium oxide is commonly used. I wouldn't suggest having
foods in contact with clay planters, especially not when feeding young
children... for most of the adults frequenting this Newsgroup it's already too
late, the brain damage is already a done deal.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(PENMART01) writes:

(MrAoD) writes:
>
>>(PENMART01) writes:

[snip]
>>>cookware is not always food-safe. Who was it that recently recounted her
>>>experience with a tainted tangine.
>>
>>Ann Mitchell(perhaps Armstrong, or something that starts with a C???), IIRC.

>
>>Haven't seen her around these parts in a long while. She got a
>gen-you-whine
>>Moroccan tangine and later found out the glaze was tainted with lead. Big
>>to-do.
>
>Yes, Anne Mitchell (aka Shedevil), she was very concened once seh discoved
>that
>the tangine seh purchased contained a fairly hihg lead content.

Ah, good, at least *that* particular neuron is still functioning. <g>

>>Sheldon, do you like the odds of using one of those home lead test kits they
>>sell at the home improvement centers?
>
>I don't have one of those test kits nor do I need one, none of my cookware is
>made of clay. All my caserole type cookware is made of heat resistant glass
>made by the major manufacturers of such products; Owens Corning, Anchor
>Hocking, etc.

Mine too, although I've been considering a covered clay roasting vessel. I
just wondered if the home lead test kits might be a possibility.
>
>>AFAIK even the straight up terracotta flower pots are glazed on the outside,
>>not sure about the inside tho.
>
>Most clay planters aren't glazed. The more decorative ones are glazed on the
>exterior... some are glazed inside as well... but even the glaze itself,
>especially the colorants contained therein, is likely to contain lead and
>other
>heavy metals, ie. cadmium oxide is commonly used. I wouldn't suggest having
>foods in contact with clay planters, especially not when feeding young
>children... for most of the adults frequenting this Newsgroup it's already
>too
>late, the brain damage is already a done deal.

<g> I tend to agree with you.

Perhaps I should have used the word "sealed" instead of "glazed" in referring
to the exterior coating. It's been my [admittedly unscientific] observation
that the terra cotta pots don't sweat and that the exteriors are smoother than
the interiors so I assumed they had been sealed some way. Since there are no
colorants (which I'm told by artist friends are the reason for the
lead/cadmium/other ooglie-booglies) in a sealing coat, I thought that perhaps a
lead test kit might suffice.

But now, come to think of it, clay soils tend to hold impurities. Most common
is arsenic. Hmmm . . .need to consult my freshman chemistry texts and see what
the reagents for arsenic/lead/etc are, since my garden soil is heavy clay.

Best,

Marc


>---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
>Sheldon
>````````````

(MrAoD) writes:

penmart01 wrote:
>>
>>I don't have one of those test kits nor do I need one, none of my cookware is
>>made of clay. All my caserole type cookware is made of heat resistant glass
>>made by the major manufacturers of such products; Owens Corning, Anchor
>>Hocking, etc.
>
>Mine too, although I've been considering a covered clay roasting vessel. I
>just wondered if the home lead test kits might be a possibility.

I really don't see much point in raw clay cookware unless you have a really
strong urge to imagine you're living in some prehistoric society or a third
world country... but some of the pieces are quite decorative and would make a
fine looking piece for presentation if that's your bent, but I'd not cook in
them.

I do own a few pieces of US made crockery that is heavily porcelainized, but
those are designed for pickling, not cooking.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 > wrote:
> (Jarkat2002) writes:

> >>Seriously, you are telling me you put a flower pot in your oven?
> >
> >I bake bread in a flower pot. Clay is wonderful to bake in.

> Typical clay flower pots are not necessarily food-safe... most found in US

But they probably are if they aren't glazed.

> markets are imported from countries where no testing is done on the raw
> materials contained therein. If you purchased that clay flower pot from the
> plant nursery it's intent is to contain posies, not pot roast. Even clay
> cookware is not always food-safe. Who was it that recently recounted her
> experience with a tainted tangine.

Note that the lead is in the glazing. Unglazed clay is generally safe.

http://homecooking.about.com/library...y/aa030899.htm

Bill Ranck
Blacksburg, Va.

"The Wolf" > wrote in message
...
> On 12/23/2003 6:01 AM, in article ,
> "Nancy Young" > opined:
>
> > Frogleg wrote:
> >
> >> Actually, he cooked the roast on baking dish placed in a large clay
> >> saucer and *covered* with a vented (the drain hole) clay dome -- a
> >> large, rounded terracotta pot. He didn't just shove the roast into a
> >> flowerpot. The result looked pretty tasty to me.
> >
> > I cringed when he cut off the ribs. He'd better give me one of
> > them! That's some of the best meat.
> >
> > nancy
>
> You'd have to fight the dogs.
> --


I am planning on trying his method this week. We have a gas convection oven
(and have rarely used the convection fan). Any reason not to use the
convection oven for his method?

Thanks!

The Wolf wrote:
>
> On 12/22/2003 6:53 AM, in article ,
> "Elana Kehoe" > opined:
>
> > The Wolf > wrote:
> >
> >> Last night he was cooking a prime rib roast in a big flower pot, what a
> >> jackoff.
> >
> > Best damn roast I've ever had. Call him an idiot if you like, but I'm
> > doing it only that way from now on.
>
> Seriously, you are telling me you put a flower pot in your oven?
> --
> ================================================== =====
> "We ride and never worry about the fall...............
> I guess that's just the Cowboy in us all," Tim McGraw.
> ================================================== =====

Go to alt.bread.recipes and look at a current thread on baking bread in clay
flower pots. Apparently it gives some superb bread.

Bert

Goomba38 wrote:
>
> Nancy Young wrote:
>
> >
> > Yeah, he could spend the big bucks on one of those ... what are they
> > called? Rumertofs (I know that's not the word)
> >
> > nancy
>
> Yeah, like this one-
> http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=20 627

Paella is traditionally cooked in a clay pan. I could buy one by walking to
just about any store (I live in Miami where there is a large Hispanic
population) and buy one.

Bert

In article > ,
"Tom Wright" > wrote:

> I am planning on trying his method this week. We have a gas convection oven
> (and have rarely used the convection fan). Any reason not to use the
> convection oven for his method?

If the roast is inside a planter (or whatever), will the fan have much
of an effect--on the roast of the planter?

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Scott" > wrote in message
...
> In article > ,
> "Tom Wright" > wrote:
>
> > I am planning on trying his method this week. We have a gas convection
oven
> > (and have rarely used the convection fan). Any reason not to use the
> > convection oven for his method?
>
> If the roast is inside a planter (or whatever), will the fan have much
> of an effect--on the roast of the planter?
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

Sorry...should have been more clear. Not going to use the flower pot, but
will follow his methods otherwise. Of course I know that a convection oven
would have little to no effect on the roast if it were enclosed in the pot.
Looking for input on roasting a prime rib while using the convection oven.

Thanks!

On Tue, 23 Dec 2003 09:39:13 -0500, Nancy Young
> wrote:

>Janet Bostwick wrote:
>>
>> "Nancy Young" > wrote in message
>
>> > I cringed when he cut off the ribs. He'd better give me one of
>> > them! That's some of the best meat.
>
>> He's not going to--he said the ribs were his for later ;o}
>
>No! They aren't as good later. Besides, I'll give him The Look
>and he won't be able to give me one fast enough.
>
>nancy

Anyone who cuts off the ribs before doing a rib roast needs to be
placed on a solid beet diet!!!!

Harry

At least he has a cooking show on tv and you don't. I have tried a
recipe or two of his and they work.
Thanks Ray Lance

Harry Demidavicius > wrote in
:

> On Tue, 23 Dec 2003 09:39:13 -0500, Nancy Young
> > wrote:
>
>>Janet Bostwick wrote:
>>>
>>> "Nancy Young" > wrote in message
>>
>>> > I cringed when he cut off the ribs. He'd better give me one of
>>> > them! That's some of the best meat.
>>
>>> He's not going to--he said the ribs were his for later ;o}
>>
>>No! They aren't as good later. Besides, I'll give him The Look
>>and he won't be able to give me one fast enough.
>>
>>nancy
>
> Anyone who cuts off the ribs before doing a rib roast needs to be
> placed on a solid beet diet!!!!
>
> Harry
>

Beets and Ribs...Where do you sign up?

--
And the beet goes on! (or under)
-me just a while ago

writes:
>
>Paella is traditionally cooked in a clay pan.

----> http://www.paellapans.com/pans.html




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
Harry Demidavicius > wrote:

> Anyone who cuts off the ribs before doing a rib roast needs to be
> placed on a solid beet diet!!!!

He didn't cut off the ribs before doing a rib roast--he did so AFTER, to
keep the ribs for himself.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

PENMART01 wrote:

> writes:
> >
> >Paella is traditionally cooked in a clay pan.
>
> ----> http://www.paellapans.com/pans.html
>
>

Yeah, that's what I was thinking too.."clay!??! Paella has it's own
classic pan, but I've never seen it done in clay..."
Happy Chaunukuh/Seasons Greetings Shel-
Goomba

Goomba38 > writes:

>PENMART01 wrote:
>
>> writes:
>> >
>> >Paella is traditionally cooked in a clay pan.
>>
>> ----> http://www.paellapans.com/pans.html
>>
>>
>
>Yeah, that's what I was thinking too.."clay!??! Paella has it's own
>classic pan, but I've never seen it done in clay..."
>Happy Chaunukuh/Seasons Greetings Shel-
>Goomba

Have a Very Merry, Goomba.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Wed, 24 Dec 2003 07:56:37 GMT, hahabogus > wrote:

>Harry Demidavicius > wrote in
:
>
>> On Tue, 23 Dec 2003 09:39:13 -0500, Nancy Young
>> > wrote:
>>
>>>Janet Bostwick wrote:
>>>>
>>>> "Nancy Young" > wrote in message
>>>
>>>> > I cringed when he cut off the ribs. He'd better give me one of
>>>> > them! That's some of the best meat.
>>>
>>>> He's not going to--he said the ribs were his for later ;o}
>>>
>>>No! They aren't as good later. Besides, I'll give him The Look
>>>and he won't be able to give me one fast enough.
>>>
>>>nancy
>>
>> Anyone who cuts off the ribs before doing a rib roast needs to be
>> placed on a solid beet diet!!!!
>>
>> Harry
>>
>
>Beets and Ribs...Where do you sign up?


Send an address slip me a $100 bill, Alan and I'll getcha in

Harry

On Wed, 24 Dec 2003 14:04:52 GMT, Scott >
wrote:

>In article >,
> Harry Demidavicius > wrote:
>
>> Anyone who cuts off the ribs before doing a rib roast needs to be
>> placed on a solid beet diet!!!!
>
>He didn't cut off the ribs before doing a rib roast--he did so AFTER, to
>keep the ribs for himself.

Now *that* is good thinking, eh . . . .

Harry

Harry Demidavicius > wrote in
:

> On Wed, 24 Dec 2003 07:56:37 GMT, hahabogus > wrote:
>
>>Harry Demidavicius > wrote in
m:
>>
>>> On Tue, 23 Dec 2003 09:39:13 -0500, Nancy Young
>>> > wrote:
>>>
>>>>Janet Bostwick wrote:
>>>>>
>>>>> "Nancy Young" > wrote in message
>>>>
>>>>> > I cringed when he cut off the ribs. He'd better give me one of
>>>>> > them! That's some of the best meat.
>>>>
>>>>> He's not going to--he said the ribs were his for later ;o}
>>>>
>>>>No! They aren't as good later. Besides, I'll give him The Look
>>>>and he won't be able to give me one fast enough.
>>>>
>>>>nancy
>>>
>>> Anyone who cuts off the ribs before doing a rib roast needs to be
>>> placed on a solid beet diet!!!!
>>>
>>> Harry
>>>
>>
>>Beets and Ribs...Where do you sign up?
>
>
> Send an address slip me a $100 bill, Alan and I'll getcha in
>
> Harry

Did you get the present I sent?...2004 things to do with an unpeeled beet?

--
And the beet goes on! (or under)
-me just a while ago

The Wolf > wrote:
>If you have smellavision in your computer, I have stupidavision in mine.
>
>From here you are stupid.

I hate it when school is out.

--Blair
"Go leach."

On 12/24/2003 7:01 PM, in article ,
"Blair P. Houghton" > opined:

> The Wolf > wrote:
>> If you have smellavision in your computer, I have stupidavision in mine.
>>
>> From here you are stupid.
>
> I hate it when school is out.
>
> --Blair
> "Go leach."

Yea, Merry Christmas to you too.............
--

wrote:
> Goomba38 wrote:
>
>>Nancy Young wrote:
>>
>>
>>>Yeah, he could spend the big bucks on one of those ... what are they
>>>called? Rumertofs (I know that's not the word)
>>>
>>>nancy
>>
>>Yeah, like this one-
>>http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=20 627
>
>
> Paella is traditionally cooked in a clay pan. I could buy one by walking to
> just about any store (I live in Miami where there is a large Hispanic
> population) and buy one.
>
> Bert

True, but the real dish in which the paella is cooked in, is a hell of a
giant clay pan. The ladels are about 5 feet in length. Back in the old
days, the hunters would bring whatever they caught (small game,) and put
it in the paella. What they make in Miami and most Latin American
restaurants is a Latinized version of paella.

Richard

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

PENMART01 wrote:
> writes:
>
>>Paella is traditionally cooked in a clay pan.
>
>
> ----> http://www.paellapans.com/pans.html
>
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Authentic my ass! Tell me they had steel carbon and stainless steel 300
years ago.

Richard

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Goomba38 wrote:
> PENMART01 wrote:
>
>
writes:
>>
>>>Paella is traditionally cooked in a clay pan.
>>
>>----> http://www.paellapans.com/pans.html
>>
>>
>
>
> Yeah, that's what I was thinking too.."clay!??! Paella has it's own
> classic pan, but I've never seen it done in clay..."
> Happy Chaunukuh/Seasons Greetings Shel-
> Goomba
>
>
>
>

Why don't you take a trip the the country in Spain, and you'll see the
traditonal fashion in which a paella is made. True, stainless steel is
gaining popularity because it doesn't break, and weighs much less. But
most famalies have traditional paella clay pans.

Richard

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut writes:

>aasainz wrote:
>> Goomba38 wrote:
>>>Nancy Young wrote:
>>>
>>>>Yeah, he could spend the big bucks on one of those ... what are they
>>>>called? Rumertofs (I know that's not the word)
>>>>
>>>>nancy
>>>
>>>Yeah, like this one-
>
>>>http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=20 627
>>
>>
>> Paella is traditionally cooked in a clay pan. I could buy one by walking to
>> just about any store (I live in Miami where there is a large Hispanic
>> population) and buy one.
>>
>> Bert
>
>True, but the real dish in which the paella is cooked in, is a hell of a
>giant clay pan.

Hmmm... what, nothing to back yoose lying bull poop.

http://www.lapaella.co.uk/info_paella.html
[excerpt]
"La paella" is a cooking utensil, <U>traditionally and preferably made of
iron</U>, but now often made of stainless steel. The base of the paella is flat
and should be of a good thickness. The pan is circular and shallow, and has two
round handles on opposite sides. The word itself is old Valencian and probably
has its roots in the Latin 'patella' (a flat basket in Galicia). The Castilian
'paila' and the French 'paele' mean the same thing.
[cont.]




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Dickhead Periut writes:

>PENMART01 wrote:
>> aasainz writes:
>>
>>>Paella is traditionally cooked in a clay pan.
>>
>>
>> ----> http://www.paellapans.com/pans.html
>
>Authentic my ass! Tell me they had steel 300 years ago.

Dickhead Periut, you are truly an IMBECILE!

Encyclopædia Britannica

steel

History
The steel industry has grown from ancient times, when a few men may have
operated, periodically, a small furnace producing 10 kilograms, to the modern
integrated iron- and steelworks, with annual steel production of about 1
million tons. The largest commercial steelmaking enterprise, Nippon Steel in
Japan, was responsible for producing 26 million tons in 1987, and 11 other
companies generally distributed throughout the world each had outputs of more
than 10 million tons. Excluding the Eastern-bloc countries, for which
employment data are not available, some 1.7 million people were employed in
1987 in producing 430 million tons of steel. That is equivalent to about 250
tons of steel per person employed per year€”a remarkably efficient use of
human endeavour.

Primary steelmaking
Early iron and steel
Iron production began in Anatolia about 2000 BC, and the Iron Age was well
established by 1000 BC. The technology of iron making then spread widely; by
500 BC it had reached the western limits of Europe, and by 400 BC it had
reached China. Iron ores are widely distributed, and the other raw material,
charcoal, was readily available. The iron was produced in small shaft furnaces
as solid lumps, called blooms, and these were then hot forged into bars of
wrought iron, a malleable material containing bits of slag and charcoal.

The carbon contents of the early irons ranged from very low (0.07 percent) to
high (0.8 percent), the latter constituting a genuine steel. When the carbon
content of steel is above 0.3 percent, the material will become very hard and
brittle if it is quenched in water from a temperature of about 850° to 900° C
(1,550° to 1,650° F). The brittleness can be decreased by reheating the steel
within the range of 350° to 500° C (660° to 930° F), in a process known as
tempering. This type of heat treatment was known to the Egyptians by 900 BC, as
can be judged by the microstructure of remaining artifacts, and formed the
basis of a steel industry for producing a material that was ideally suited to
the fabrication of swords and knives.

The Chinese made a rapid transition from the production of low-carbon iron to
high-carbon cast iron, and there is evidence that they could produce
heat-treated steel during the early Han dynasty (206 BC€“AD 25). The Japanese
acquired the art of metalworking from the Chinese, but there is little evidence
of a specifically Japanese steel industry until a much later date.

The Romans, who have never been looked upon as innovators but more as
organizers, helped to spread the knowledge of iron making, so that the output
of wrought iron in the Roman world greatly increased. With the decline of Roman
influence, iron making continued much as before in Europe, and there is little
evidence of any change for many centuries in the rest of the world. However, by
the beginning of the 15th century, waterpower was used to blow air into
bloomery furnaces; as a consequence, the temperature in the furnace increased
to above 1,200° C (2,200° F), so that, instead of forming a solid bloom of
iron, a liquid was produced rich in carbon€”i.e., cast iron. In order to make
this into wrought iron by reducing the carbon content, solidified cast iron was
passed through a finery, where it was melted in an oxidizing atmosphere with
charcoal as the fuel. This removed the carbon to give a semisolid bloom, which,
after cooling, was hammered into shape.

"steel" Encyclopædia Britannica Premium Service.
<http://www.britannica.com/eb/article?eu=119877>
[Accessed December 25, 2003].
---



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
> Richard Periut writes:
>
>
>>aasainz wrote:
>>
>>>Goomba38 wrote:
>>>
>>>>Nancy Young wrote:
>>>>
>>>>
>>>>>Yeah, he could spend the big bucks on one of those ... what are they
>>>>>called? Rumertofs (I know that's not the word)
>>>>>
>>>>>nancy
>>>>
>>>>Yeah, like this one-
>>>
>>>>http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=20 627
>>>
>>>
>>>Paella is traditionally cooked in a clay pan. I could buy one by walking to
>>>just about any store (I live in Miami where there is a large Hispanic
>>>population) and buy one.
>>>
>>>Bert
>>
>>True, but the real dish in which the paella is cooked in, is a hell of a
>>giant clay pan.
>
>
> Hmmm... what, nothing to back yoose lying bull poop.
>
> http://www.lapaella.co.uk/info_paella.html
> [excerpt]
> "La paella" is a cooking utensil, <U>traditionally and preferably made of
> iron</U>, but now often made of stainless steel. The base of the paella is flat
> and should be of a good thickness. The pan is circular and shallow, and has two
> round handles on opposite sides. The word itself is old Valencian and probably
> has its roots in the Latin 'patella' (a flat basket in Galicia). The Castilian
> 'paila' and the French 'paele' mean the same thing.
> [cont.]
>
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

You rely on "books" for your info, I rely on actual travel. Let's just
leave it at that.

Richard

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

PENMART01 wrote:
> Dickhead Periut writes:
>
>
>>Pedophile Fat Assed Slob PENMART01 wrote:

[SNIP]

Too much alcohol last night? Can you please point where in the article
it mentions stainless steel?

One entry found for stainless steel.
Main Entry: stainless steel
Function: noun
Date: 1920
: an alloy of steel with chromium and sometimes another element (as
nickel or molybdenum) that is practically immune to rusting and ordinary
corrosion

>>
>>>aasainz writes:
>>>
>>>
>>>>Paella is traditionally cooked in a clay pan.
>>>
>>>
>>>----> http://www.paellapans.com/pans.html
>>
> >
>
>>Authentic my ass! Tell me they had steel 300 years ago.
>
>
>
>
> Encyclopædia Britannica
>
> steel
>
> History
> The steel industry has grown from ancient times, when a few men may have
> operated, periodically, a small furnace producing 10 kilograms, to the modern
> integrated iron- and steelworks, with annual steel production of about 1
> million tons. The largest commercial steelmaking enterprise, Nippon Steel in
> Japan, was responsible for producing 26 million tons in 1987, and 11 other
> companies generally distributed throughout the world each had outputs of more
> than 10 million tons. Excluding the Eastern-bloc countries, for which
> employment data are not available, some 1.7 million people were employed in
> 1987 in producing 430 million tons of steel. That is equivalent to about 250
> tons of steel per person employed per year€”a remarkably efficient use of
> human endeavour.
>
> Primary steelmaking
> Early iron and steel
> Iron production began in Anatolia about 2000 BC, and the Iron Age was well
> established by 1000 BC. The technology of iron making then spread widely; by
> 500 BC it had reached the western limits of Europe, and by 400 BC it had
> reached China. Iron ores are widely distributed, and the other raw material,
> charcoal, was readily available. The iron was produced in small shaft furnaces
> as solid lumps, called blooms, and these were then hot forged into bars of
> wrought iron, a malleable material containing bits of slag and charcoal.
>
> The carbon contents of the early irons ranged from very low (0.07 percent) to
> high (0.8 percent), the latter constituting a genuine steel. When the carbon
> content of steel is above 0.3 percent, the material will become very hard and
> brittle if it is quenched in water from a temperature of about 850° to 900° C
> (1,550° to 1,650° F). The brittleness can be decreased by reheating the steel
> within the range of 350° to 500° C (660° to 930° F), in a process known as
> tempering. This type of heat treatment was known to the Egyptians by 900 BC, as
> can be judged by the microstructure of remaining artifacts, and formed the
> basis of a steel industry for producing a material that was ideally suited to
> the fabrication of swords and knives.
>
> The Chinese made a rapid transition from the production of low-carbon iron to
> high-carbon cast iron, and there is evidence that they could produce
> heat-treated steel during the early Han dynasty (206 BC€“AD 25). The Japanese
> acquired the art of metalworking from the Chinese, but there is little evidence
> of a specifically Japanese steel industry until a much later date.
>
> The Romans, who have never been looked upon as innovators but more as
> organizers, helped to spread the knowledge of iron making, so that the output
> of wrought iron in the Roman world greatly increased. With the decline of Roman
> influence, iron making continued much as before in Europe, and there is little
> evidence of any change for many centuries in the rest of the world. However, by
> the beginning of the 15th century, waterpower was used to blow air into
> bloomery furnaces; as a consequence, the temperature in the furnace increased
> to above 1,200° C (2,200° F), so that, instead of forming a solid bloom of
> iron, a liquid was produced rich in carbon€”i.e., cast iron. In order to make
> this into wrought iron by reducing the carbon content, solidified cast iron was
> passed through a finery, where it was melted in an oxidizing atmosphere with
> charcoal as the fuel. This removed the carbon to give a semisolid bloom, which,
> after cooling, was hammered into shape.
>
> "steel" Encyclopædia Britannica Premium Service.
> <http://www.britannica.com/eb/article?eu=119877>
> [Accessed December 25, 2003].
> ---
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>



--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut LIAR writes:

>PENMART01 wrote:
>
>> Richard Periut LIar writes:
>>
>>
>>>aasainz wrote:
>>>
>>>>Goomba38 wrote:
>>>>
>>>>>Nancy Young wrote:
>>>>>
>>>>>
>>>>>>Yeah, he could spend the big bucks on one of those ... what are they
>>>>>>called? Rumertofs (I know that's not the word)
>>>>>>
>>>>>>nancy
>>>>>
>>>>>Yeah, like this one-
>>>>
>
>>>>>http://cgi.ebay.com/ws/eBayISAPI.dll...423687&categor
y=20627
>>>>
>>>>
>>>>Paella is traditionally cooked in a clay pan. I could buy one by walking
>to
>>>>just about any store (I live in Miami where there is a large Hispanic
>>>>population) and buy one.
>>>>
>>>>Bert
>>>
>>>True, but the real dish in which the paella is cooked in, is a hell of a
>>>giant clay pan.
>>
>>
>> Hmmm... what, nothing to back yoose lying bull poop.
>>
>> http://www.lapaella.co.uk/info_paella.html
>> [excerpt]
>> "La paella" is a cooking utensil, traditionally and preferably made of
>> iron,
>
>You rely on "books" for your info, I rely on actual travel. Let's just
>leave it at that.

Ahahahahahahaha... you can't read, liar, and you've never been more than a mile
from your hillybilly trailer door... you actually have the nerve to post such
shit... even the blindest webtv'er sees you are a liar! LIAR!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."