I roast vegetables a lot, in fact I roasted asparagus for dinner last
night - but I never preheat my baking sheet and that needs to change!

http://www.thekitchn.com/here-are-3-...e-kitchn-90504

--

sf

On Monday, June 15, 2015 at 8:45:39 AM UTC-7, sf wrote:
> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> night - but I never preheat my baking sheet and that needs to change!
>
> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
>
> --
>
> sf

nice tip. Thanks !

On 6/15/2015 9:45 AM, sf wrote:
>
> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> night - but I never preheat my baking sheet and that needs to change!
>
> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
>

Underside browning - yes please!

On Monday, June 15, 2015 at 11:45:39 AM UTC-4, sf wrote:
> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> night - but I never preheat my baking sheet and that needs to change!
>
> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
>
> --
>
> sf

The way I roast vegetables is to rub them with oil, add salt, pepper and herbs, place them in a single layer in a heavy pan and heat them on the stove.. When the handle of the pan gets hot stir them and place then in a 400F oven to finish off. They still need occasional stirring or the side in contact with the pan may burn.

http://www.richardfisher.com

On Mon, 15 Jun 2015 10:46:01 -0600, La Mirada > wrote:

> On 6/15/2015 9:45 AM, sf wrote:
> >
> > I roast vegetables a lot, in fact I roasted asparagus for dinner last
> > night - but I never preheat my baking sheet and that needs to change!
> >
> > http://www.thekitchn.com/here-are-3-...e-kitchn-90504
> >
>
> Underside browning - yes please!

You know what's amusing to me is IME, the underside always browns
faster and the reason I turn them is to put the top on the bottom. It
doesn't matter though, if I can shave a few minutes off the cooking
time (which, for me means browning) - I'm all over it.

--

sf

On 6/15/2015 12:12 PM, sf wrote:
> On Mon, 15 Jun 2015 10:46:01 -0600, La Mirada > wrote:
>
>> On 6/15/2015 9:45 AM, sf wrote:
>>>
>>> I roast vegetables a lot, in fact I roasted asparagus for dinner last
>>> night - but I never preheat my baking sheet and that needs to change!
>>>
>>> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
>>>
>>
>> Underside browning - yes please!
>
> You know what's amusing to me is IME, the underside always browns
> faster and the reason I turn them is to put the top on the bottom. It
> doesn't matter though, if I can shave a few minutes off the cooking
> time (which, for me means browning) - I'm all over it.
>

As I generally use convection roast instead of the broil element I tend
to expect even browning. But shaving time is always good.

There was a fantastic recipe in the sidebar:

http://www.thekitchn.com/recipe-suma...e-kitchn-73302

Tester's Notes
This recipe was a delicious reminder that oven fries do not make their
way into my life nearly enough. I vow to change that immediately.

When it comes to fries, whether they're baked, or well, fried, ketchup
has always been my immediate go to. I love it. Lots of it. I'd never
considered swapping out it before now, nor did I think anything else
would match up to it. I clearly underestimated the power of garlic spread.

I often find raw garlic to be a bit overpowering. Roasted garlic, on the
other hand, is a different story. I could spoon it straight into my
mouth. It's smooth, rich, and feels just a little bit luxurious. And, I
thought it could be just the thing to make the garlic spread that much
better. It did.

- Kelli, February 2015


Sumac is such a treat, one we generally enjoy on basmati rice, but fries
with sumac and a roasted garlic dip - that's some darned good eating.

On Mon, 15 Jun 2015 12:19:05 -0600, La Mirada > wrote:

> On 6/15/2015 12:12 PM, sf wrote:
> > On Mon, 15 Jun 2015 10:46:01 -0600, La Mirada > wrote:
> >
> >> On 6/15/2015 9:45 AM, sf wrote:
> >>>
> >>> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> >>> night - but I never preheat my baking sheet and that needs to change!
> >>>
> >>> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
> >>>
> >>
> >> Underside browning - yes please!
> >
> > You know what's amusing to me is IME, the underside always browns
> > faster and the reason I turn them is to put the top on the bottom. It
> > doesn't matter though, if I can shave a few minutes off the cooking
> > time (which, for me means browning) - I'm all over it.
> >
>
> As I generally use convection roast instead of the broil element I tend
> to expect even browning. But shaving time is always good.

I get browner bottoms, even with convect but that might be because my
pizza tiles live on the bottom shelf.
>
> There was a fantastic recipe in the sidebar:
>
> http://www.thekitchn.com/recipe-suma...e-kitchn-73302
>
> Tester's Notes
>
> I often find raw garlic to be a bit overpowering. Roasted garlic, on the
> other hand, is a different story. I could spoon it straight into my
> mouth. It's smooth, rich, and feels just a little bit luxurious. And, I
> thought it could be just the thing to make the garlic spread that much
> better. It did.
>
I used to think there was no such thing as too much roasted garlic...
until I put most of a head of roasted garlic in hummus made with only
one can of garbanzo beans. That was WAY too much, even for me!

--

sf

On 6/15/2015 12:33 PM, sf wrote:
> On Mon, 15 Jun 2015 12:19:05 -0600, La Mirada > wrote:
>
>> On 6/15/2015 12:12 PM, sf wrote:
>>> On Mon, 15 Jun 2015 10:46:01 -0600, La Mirada > wrote:
>>>
>>>> On 6/15/2015 9:45 AM, sf wrote:
>>>>>
>>>>> I roast vegetables a lot, in fact I roasted asparagus for dinner last
>>>>> night - but I never preheat my baking sheet and that needs to change!
>>>>>
>>>>> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
>>>>>
>>>>
>>>> Underside browning - yes please!
>>>
>>> You know what's amusing to me is IME, the underside always browns
>>> faster and the reason I turn them is to put the top on the bottom. It
>>> doesn't matter though, if I can shave a few minutes off the cooking
>>> time (which, for me means browning) - I'm all over it.
>>>
>>
>> As I generally use convection roast instead of the broil element I tend
>> to expect even browning. But shaving time is always good.
>
> I get browner bottoms, even with convect but that might be because my
> pizza tiles live on the bottom shelf.
>>
>> There was a fantastic recipe in the sidebar:
>>
>> http://www.thekitchn.com/recipe-suma...e-kitchn-73302
>>
>> Tester's Notes
>>
>> I often find raw garlic to be a bit overpowering. Roasted garlic, on the
>> other hand, is a different story. I could spoon it straight into my
>> mouth. It's smooth, rich, and feels just a little bit luxurious. And, I
>> thought it could be just the thing to make the garlic spread that much
>> better. It did.
>>
> I used to think there was no such thing as too much roasted garlic...
> until I put most of a head of roasted garlic in hummus made with only
> one can of garbanzo beans. That was WAY too much, even for me!
>
LOL!

That truly is a LOT of garlic, even if the roasting mellows it.

Do you use sumac on rice?

We find that as a sprinkle over saffron basmati it's stupendous.

http://steamykitchen.com/74-saffron-rice.html

http://www.nigella.com/recipes/view/...d-saffron-1753


And here's a real unique way to spice up fried rice:

http://lemonsandanchovies.com/2010/07/sumac-rice/

Sumac is a spice that is extracted from the berries of a bush that grows
in the Mediterranean region. Not to be confused with our own poison
sumac that causes skin rash, much like poison ivy. In ground form, the
former is a beautiful maroon shade that lends a fresh, tart flavor when
added to fish, chicken, soups, among other dishes. It’s one of my
favorite ways to prepare roast chicken (posted here).
Another way that I’ve learned to use sumac is by adding it to fried
rice. It’s so simple but adds so much to a humble side dish. Sumac
adds that wonderfully citrusy essence to a dish that I love so much. I
keep my stash in an airtight container and when I open it, my senses are
always filled with sumac’s fresh, delicious aroma.

Sumac Fried Rice
Cold cooked rice
Chopped fresh garlic
Soy Sauce
Olive Oil
Sumac, a tablespoon or two depending on number of servings
Chopped fresh chives to garnish
Heat olive oil in a pan over high heat and add garlic. Before the
garlic turns brown, add the rice and stir fry for a couple of minutes.
When the rice has warmed up a bit, add some soy sauce and the ground
sumac. Continue to stir fry until the rice is fried to your liking.
Top with more sumac and chopped chives.

On Mon, 15 Jun 2015 22:59:44 GMT, "l not -l" > wrote:

>
> On 15-Jun-2015, Helpful person > wrote:
>
> > On Monday, June 15, 2015 at 11:45:39 AM UTC-4, sf wrote:
> > > I roast vegetables a lot, in fact I roasted asparagus for dinner last
> > > night - but I never preheat my baking sheet and that needs to change!
> > >
> > > http://www.thekitchn.com/here-are-3-...e-kitchn-90504
> > >
> > > --
> > >
> > > sf
> >
> > The way I roast vegetables is to rub them with oil, add salt, pepper and
> > herbs, place them in a single layer in a heavy pan and heat them on the
> > stove. When the handle of the pan gets hot stir them and place then in a
> > 400F oven to finish off. They still need occasional stirring or the side
> > in contact with the pan may burn.
>
> I prep them the same as you; but, place in a single layer on a rack, sprayed
> with cooking spray, in a large sheet pan. Then into the oven; the rack
> allows fairly even heating top and bottom.

"Even heating" is not the point. I want the result to be tender crisp
with deep browning/caramelisation on the outside.

--

sf

On 6/15/2015 9:36 PM, sf wrote:
> On Mon, 15 Jun 2015 22:59:44 GMT, "l not -l" > wrote:
>
>>
>> On 15-Jun-2015, Helpful person > wrote:
>>
>>> On Monday, June 15, 2015 at 11:45:39 AM UTC-4, sf wrote:
>>>> I roast vegetables a lot, in fact I roasted asparagus for dinner last
>>>> night - but I never preheat my baking sheet and that needs to change!
>>>>
>>>> http://www.thekitchn.com/here-are-3-...e-kitchn-90504
>>>>
>>>> --
>>>>
>>>> sf
>>>
>>> The way I roast vegetables is to rub them with oil, add salt, pepper and
>>> herbs, place them in a single layer in a heavy pan and heat them on the
>>> stove. When the handle of the pan gets hot stir them and place then in a
>>> 400F oven to finish off. They still need occasional stirring or the side
>>> in contact with the pan may burn.
>>
>> I prep them the same as you; but, place in a single layer on a rack, sprayed
>> with cooking spray, in a large sheet pan. Then into the oven; the rack
>> allows fairly even heating top and bottom.
>
> "Even heating" is not the point. I want the result to be tender crisp
> with deep browning/caramelisation on the outside.
>

Oh heck yes!

In article >,
sf > wrote:

> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> night - but I never preheat my baking sheet and that needs to change!
>
> http://www.thekitchn.com/here-are-3-...at-your-baking
> -sheet-tips-from-the-kitchn-90504

If you roast them in a cast-iron pan, then preheating makes some sense.
If you use a thin metal sheet pan, then it doesn't make any difference,
because the pan can't hold enough heat to do anything useful.

Isaac

On 6/15/2015 11:25 PM, isw wrote:
> In article >,
> sf > wrote:
>
>> I roast vegetables a lot, in fact I roasted asparagus for dinner last
>> night - but I never preheat my baking sheet and that needs to change!
>>
>> http://www.thekitchn.com/here-are-3-...at-your-baking
>> -sheet-tips-from-the-kitchn-90504
>
> If you roast them in a cast-iron pan, then preheating makes some sense.
> If you use a thin metal sheet pan, then it doesn't make any difference,
> because the pan can't hold enough heat to do anything useful.
>
> Isaac
>

Um no, it really can. The temperature of the pan is still well above room.

It will add sear from below. I've done it and seen it.

On Tuesday, June 16, 2015 at 12:29:02 AM UTC-5, La Mirada wrote:
>
> > In article >,
> > sf > wrote:
> >
> >> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> >> night - but I never preheat my baking sheet and that needs to change!
> >>
> >
> > If you roast them in a cast-iron pan, then preheating makes some sense.
> > If you use a thin metal sheet pan, then it doesn't make any difference,
> > because the pan can't hold enough heat to do anything useful.
> >
> > Isaac
> >
>
> Um no, it really can. The temperature of the pan is still well above room.
>
> It will add sear from below. I've done it and seen it.
>
>
I roasted to pans of vegetables Sunday afternoon.
After being in the oven for 30 minutes I took the pans
out and stirred and flipped the vegetables as best I
could and rotated them as well. I did some carrots, 3
potatoes and SKINNY asparagus along with 5 pounds of
onions. The asparagus burned it was so darn slender but
everything else is delish.

On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:

> Do you use sumac on rice?

For some reason. although I have many of them including sumac, I don't
use individual or even mixed spices that one would call
Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
but don't even use much of that. Oddly enough, as much as I like
lemon and lime - I discovered that the za'atar I prefer is the one
that doesn't use sumac.
>
> We find that as a sprinkle over saffron basmati it's stupendous.
>
> http://steamykitchen.com/74-saffron-rice.html
>
> http://www.nigella.com/recipes/view/...d-saffron-1753
>
I still haven't gotten around to making saffron rice. I have the
saffron, but don't think about using it when it's time to make rice.
>
> And here's a real unique way to spice up fried rice:
>
> http://lemonsandanchovies.com/2010/07/sumac-rice/
>
> Sumac is a spice that is extracted from the berries of a bush that grows
> in the Mediterranean region. Not to be confused with our own poison
> sumac that causes skin rash, much like poison ivy. In ground form, the
> former is a beautiful maroon shade that lends a fresh, tart flavor when
> added to fish, chicken, soups, among other dishes. It’s one of my
> favorite ways to prepare roast chicken (posted here).
> Another way that I’ve learned to use sumac is by adding it to fried
> rice. It’s so simple but adds so much to a humble side dish. Sumac
> adds that wonderfully citrusy essence to a dish that I love so much. I
> keep my stash in an airtight container and when I open it, my senses are
> always filled with sumac’s fresh, delicious aroma.
>
> Sumac Fried Rice
> Cold cooked rice
> Chopped fresh garlic
> Soy Sauce
> Olive Oil
> Sumac, a tablespoon or two depending on number of servings
> Chopped fresh chives to garnish
> Heat olive oil in a pan over high heat and add garlic. Before the
> garlic turns brown, add the rice and stir fry for a couple of minutes.
> When the rice has warmed up a bit, add some soy sauce and the ground
> sumac. Continue to stir fry until the rice is fried to your liking.
> Top with more sumac and chopped chives.

I'm not a big fried rice fan, but your recipe is different enough that
I might give it a try sometime. Thanks.

--

sf

I roast veggies all the time. Small chunks of potatoes with skins on, butternut squash, sweet potatoes, red onions, celery, etc. Marinate vegetables in Italian salad dressing mixed with a little Mae Ploy chili sauce, onion powder, garlic powder, cracked black pepper, etc. Bake till potatoes are tender. The onions and celery get dark, but very sweet. I roast on a Pampered Chef stone cookie sheet. I will preheat next time, sounds even better.

Denise in NH

On Tue, 16 Jun 2015 07:07:54 -0700 (PDT),
wrote:

> I roast on a Pampered Chef stone cookie sheet. I will preheat next time, sounds even better.

Pampered Chef, huh? I read a recipe once that said it was done on a
stone cookie sheet, but didn't look it up. I'm just curious what they
look like and what they're made of. Do you use it for pizza too?

--

sf

On 6/16/2015 4:05 AM, wrote:
> On Tuesday, June 16, 2015 at 12:29:02 AM UTC-5, La Mirada wrote:
>>
>>> In article >,
>>> sf > wrote:
>>>
>>>> I roast vegetables a lot, in fact I roasted asparagus for dinner last
>>>> night - but I never preheat my baking sheet and that needs to change!
>>>>
>>>
>>> If you roast them in a cast-iron pan, then preheating makes some sense.
>>> If you use a thin metal sheet pan, then it doesn't make any difference,
>>> because the pan can't hold enough heat to do anything useful.
>>>
>>> Isaac
>>>
>>
>> Um no, it really can. The temperature of the pan is still well above room.
>>
>> It will add sear from below. I've done it and seen it.
>>
>>
> I roasted to pans of vegetables Sunday afternoon.
> After being in the oven for 30 minutes I took the pans
> out and stirred and flipped the vegetables as best I
> could and rotated them as well. I did some carrots, 3
> potatoes and SKINNY asparagus along with 5 pounds of
> onions. The asparagus burned it was so darn slender but
> everything else is delish.
>

Right, but did you pre-heat the pans?

On 6/16/2015 4:06 AM, sf wrote:
> On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:
>
>> Do you use sumac on rice?
>
> For some reason. although I have many of them including sumac, I don't
> use individual or even mixed spices that one would call
> Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
> but don't even use much of that. Oddly enough, as much as I like
> lemon and lime - I discovered that the za'atar I prefer is the one
> that doesn't use sumac.

Interesting.

We're addicted to it's lemony tartness and bright sparkle on rice.

But looking at Za'atar, why not get some of that too! Thanks for the
heads up, it's one I've not tried before.

http://www.thespicehouse.com/spices/zaatar

I can see this being a very tasty bread condiment with olive oil.

I think Baharat is what I get on lamb skewers at a place we often eat.

Berbere however is also new to me - again thanks!

As usual you're a font of culinary learning.


>> We find that as a sprinkle over saffron basmati it's stupendous.
>>
>> http://steamykitchen.com/74-saffron-rice.html
>>
>> http://www.nigella.com/recipes/view/...d-saffron-1753
>>
> I still haven't gotten around to making saffron rice. I have the
> saffron, but don't think about using it when it's time to make rice.

Oh it's such atreat.

But get a good Indian Basmati when you do, that makes all the difference.

>> And here's a real unique way to spice up fried rice:
>>
>> http://lemonsandanchovies.com/2010/07/sumac-rice/
>>
>> Sumac is a spice that is extracted from the berries of a bush that grows
>> in the Mediterranean region. Not to be confused with our own poison
>> sumac that causes skin rash, much like poison ivy. In ground form, the
>> former is a beautiful maroon shade that lends a fresh, tart flavor when
>> added to fish, chicken, soups, among other dishes. It’s one of my
>> favorite ways to prepare roast chicken (posted here).
>> Another way that I’ve learned to use sumac is by adding it to fried
>> rice. It’s so simple but adds so much to a humble side dish. Sumac
>> adds that wonderfully citrusy essence to a dish that I love so much. I
>> keep my stash in an airtight container and when I open it, my senses are
>> always filled with sumac’s fresh, delicious aroma.
>>
>> Sumac Fried Rice
>> Cold cooked rice
>> Chopped fresh garlic
>> Soy Sauce
>> Olive Oil
>> Sumac, a tablespoon or two depending on number of servings
>> Chopped fresh chives to garnish
>> Heat olive oil in a pan over high heat and add garlic. Before the
>> garlic turns brown, add the rice and stir fry for a couple of minutes.
>> When the rice has warmed up a bit, add some soy sauce and the ground
>> sumac. Continue to stir fry until the rice is fried to your liking.
>> Top with more sumac and chopped chives.
>
> I'm not a big fried rice fan, but your recipe is different enough that
> I might give it a try sometime. Thanks.

It's an oddball one I came across and have made once. The flavors play
very well together and when I made it baby shrimp were stirred in - all
good.

On Tue, 16 Jun 2015 09:59:43 -0600, La Mirada > wrote:

> On 6/16/2015 4:06 AM, sf wrote:
> > On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:
> >
> >> Do you use sumac on rice?
> >
> > For some reason. although I have many of them including sumac, I don't
> > use individual or even mixed spices that one would call
> > Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
> > but don't even use much of that. Oddly enough, as much as I like
> > lemon and lime - I discovered that the za'atar I prefer is the one
> > that doesn't use sumac.
>
> Interesting.
>
> We're addicted to it's lemony tartness and bright sparkle on rice.
>
> But looking at Za'atar, why not get some of that too! Thanks for the
> heads up, it's one I've not tried before.
>
> http://www.thespicehouse.com/spices/zaatar

<cough!> If you decide you like za'atar, find yourself an Arabic or
International market. You can buy a whole pound of it for $5 and have
your choice of blends too.
>
> I can see this being a very tasty bread condiment with olive oil.
>
> I think Baharat is what I get on lamb skewers at a place we often eat.
>
> Berbere however is also new to me - again thanks!
>
> As usual you're a font of culinary learning.
>
>
YW. The Berbere and Baharat are worth keeping on hand, just so you
can use it to break the monotony of the same ole, same ole seasoning
and you'll probably take to them with more enthusiasm because you do
more outdoor grilling and barbecuing than I do.

--

sf

On 6/16/2015 12:37 PM, sf wrote:
> On Tue, 16 Jun 2015 09:59:43 -0600, La Mirada > wrote:
>
>> On 6/16/2015 4:06 AM, sf wrote:
>>> On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:
>>>
>>>> Do you use sumac on rice?
>>>
>>> For some reason. although I have many of them including sumac, I don't
>>> use individual or even mixed spices that one would call
>>> Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
>>> but don't even use much of that. Oddly enough, as much as I like
>>> lemon and lime - I discovered that the za'atar I prefer is the one
>>> that doesn't use sumac.
>>
>> Interesting.
>>
>> We're addicted to it's lemony tartness and bright sparkle on rice.
>>
>> But looking at Za'atar, why not get some of that too! Thanks for the
>> heads up, it's one I've not tried before.
>>
>> http://www.thespicehouse.com/spices/zaatar
>
> <cough!> If you decide you like za'atar, find yourself an Arabic or
> International market. You can buy a whole pound of it for $5 and have
> your choice of blends too.
>>
>> I can see this being a very tasty bread condiment with olive oil.
>>
>> I think Baharat is what I get on lamb skewers at a place we often eat.
>>
>> Berbere however is also new to me - again thanks!
>>
>> As usual you're a font of culinary learning.
>>
>>
> YW. The Berbere and Baharat are worth keeping on hand, just so you
> can use it to break the monotony of the same ole, same ole seasoning
> and you'll probably take to them with more enthusiasm because you do
> more outdoor grilling and barbecuing than I do.
>

I can certainly make some of my own up, but a trip to Penzey's may do
the trick as well.

This Za'atar recipe has me quite intrigued:

http://www.thekitchn.com/flatbread-r...-kitchn-178416

Likely will whip that up this weekend.

SF, Pampered Chef makes many stone cooking products and I have most of them, all bought at yard sales. The round one is for pizza. I have 3 rectangular ones with raised edges in varying sizes, one is the right size for my toaster oven, the others are larger. I have one shaped like a very large bowl which is great for baking a round bread or casseroles. One is round like a cake pan, one is a medium sized loaf pan. They all cook beautifully and, like cast iron, they get better and more non-stick with age. Bought new from Pampered Chef, they are pretty expensive, but 2 or 3 dollars at yard sales is perfect. Every one I've bought was new in its original box. They are great for roasted veggies.

Denise in NH

On Tue, 16 Jun 2015 13:14:04 -0600, La Mirada > wrote:

> On 6/16/2015 12:37 PM, sf wrote:
> > On Tue, 16 Jun 2015 09:59:43 -0600, La Mirada > wrote:
> >
> >> On 6/16/2015 4:06 AM, sf wrote:
> >>> On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:
> >>>
> >>>> Do you use sumac on rice?
> >>>
> >>> For some reason. although I have many of them including sumac, I don't
> >>> use individual or even mixed spices that one would call
> >>> Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
> >>> but don't even use much of that. Oddly enough, as much as I like
> >>> lemon and lime - I discovered that the za'atar I prefer is the one
> >>> that doesn't use sumac.
> >>
> >> Interesting.
> >>
> >> We're addicted to it's lemony tartness and bright sparkle on rice.
> >>
> >> But looking at Za'atar, why not get some of that too! Thanks for the
> >> heads up, it's one I've not tried before.
> >>
> >> http://www.thespicehouse.com/spices/zaatar
> >
> > <cough!> If you decide you like za'atar, find yourself an Arabic or
> > International market. You can buy a whole pound of it for $5 and have
> > your choice of blends too.
> >>
> >> I can see this being a very tasty bread condiment with olive oil.
> >>
> >> I think Baharat is what I get on lamb skewers at a place we often eat.
> >>
> >> Berbere however is also new to me - again thanks!
> >>
> >> As usual you're a font of culinary learning.
> >>
> >>
> > YW. The Berbere and Baharat are worth keeping on hand, just so you
> > can use it to break the monotony of the same ole, same ole seasoning
> > and you'll probably take to them with more enthusiasm because you do
> > more outdoor grilling and barbecuing than I do.
> >
>
> I can certainly make some of my own up, but a trip to Penzey's may do
> the trick as well.
>
> This Za'atar recipe has me quite intrigued:
>
> http://www.thekitchn.com/flatbread-r...-kitchn-178416
>
> Likely will whip that up this weekend.

It will be delicious!

--

sf

On Tue, 16 Jun 2015 12:18:57 -0700 (PDT),
wrote:

> SF, Pampered Chef makes many stone cooking products and I have most of them, all bought at yard sales. The round one is for pizza. I have 3 rectangular ones with raised edges in varying sizes, one is the right size for my toaster oven, the others are larger. I have one shaped like a very large bowl which is great for baking a round bread or casseroles. One is round like a cake pan, one is a medium sized loaf pan. They all cook beautifully and, like cast iron, they get better and more non-stick with age. Bought new from Pampered Chef, they are pretty expensive, but 2 or 3 dollars at yard sales is perfect. Every one I've bought was new in its original box. They are great for roasted veggies.
>
> Denise in NH

Wow, lucky you! I only see junk at garage sales.

--

sf

On Tuesday, June 16, 2015 at 11:06:22 AM UTC-5, La Mirada wrote:
>
> On 6/16/2015 4:05 AM, wrote:
>
> > I roasted to pans of vegetables Sunday afternoon.
>
> Right, but did you pre-heat the pans?
>
>
Noooooooo. By the time I would have gotten all those vegetables
in the pans and in one layer they would have been cold. That
10 second sizzle won't add anything to the flavor as far as
I'm concerned. And the thought of messing with two blistering
hot sheet pans held no appeal for me.

wrote:
>
> I roast veggies all the time. Small chunks of potatoes with skins on, butternut squash, sweet potatoes, red onions, celery, etc. Marinate vegetables in Italian salad dressing mixed with a little Mae Ploy chili sauce, onion powder, garlic powder, cracked black pepper, etc. Bake till potatoes are tender. The onions and celery get dark, but very sweet. I roast on a Pampered Chef stone cookie sheet. I will preheat next time, sounds even better.
>
> Denise in NH

Sounds very good to me. :-D

On Tue, 16 Jun 2015 13:05:49 -0700 (PDT), "
> wrote:

>On Tuesday, June 16, 2015 at 11:06:22 AM UTC-5, La Mirada wrote:
>>
>> On 6/16/2015 4:05 AM, wrote:
>>
>> > I roasted to pans of vegetables Sunday afternoon.
>>
>> Right, but did you pre-heat the pans?
>>
>>
>Noooooooo. By the time I would have gotten all those vegetables
>in the pans and in one layer they would have been cold. That
>10 second sizzle won't add anything to the flavor as far as
>I'm concerned. And the thought of messing with two blistering
>hot sheet pans held no appeal for me.

The drizzling is too much for me. I put some oil in a plastic bag,
some s&p, garlic and herbs, add the veggies and smush everything
around. I'm probably getting just as much oil as you are but I tell
myself that I'm getting less
Janet US

In article >, La Mirada >
wrote:

> On 6/15/2015 11:25 PM, isw wrote:
> > In article >,
> > sf > wrote:
> >
> >> I roast vegetables a lot, in fact I roasted asparagus for dinner last
> >> night - but I never preheat my baking sheet and that needs to change!
> >>
> >> http://www.thekitchn.com/here-are-3-...eheat-your-bak
> >> ing
> >> -sheet-tips-from-the-kitchn-90504
> >
> > If you roast them in a cast-iron pan, then preheating makes some sense.
> > If you use a thin metal sheet pan, then it doesn't make any difference,
> > because the pan can't hold enough heat to do anything useful.
> >
> > Isaac
> >
>
> Um no, it really can. The temperature of the pan is still well above room.

Temperature, sure, but if you take it out of the oven how long does it
keep on sizzling? Compare to a cast iron skillet at the same temperature
-- put 'em both in the same oven, leave them half an hour, and try it. A
thin pan will chill instantly while a heavy iron one will sizzle for
quite a while.

> It will add sear from below. I've done it and seen it.

right, but because the heat of the oven keeps the pan hot, not because
of any heat stored in it.

Isaac

On Tuesday, June 16, 2015 at 5:10:49 PM UTC-5, Janet B wrote:
>
> On Tue, 16 Jun 2015 13:05:49 -0700 (PDT), "
> > wrote:
>
> >By the time I would have gotten all those vegetables
> >in the pans and in one layer they would have been cold. That
> >10 second sizzle won't add anything to the flavor as far as
> >I'm concerned. And the thought of messing with two blistering
> >hot sheet pans held no appeal for me.
>
> The drizzling is too much for me. I put some oil in a plastic bag,
> some s&p, garlic and herbs, add the veggies and smush everything
> around. I'm probably getting just as much oil as you are but I tell
> myself that I'm getting less
> Janet US
>
>
I had so much stuff, mainly the 5 lbs. of onions, that everything
went into one of those golly whopper Tupperware bowls, the BIGGY.
I drizzled my oil over all of this and added salt and freshly
ground black pepper. It took me a few minutes to get everything
coated and mixed up and probably didn't use much more than a
tablespoon of oil. Messy job but the results are well worth the
greasy hands.

On 16/06/2015 06:25, isw wrote:
>
> If you roast them in a cast-iron pan, then preheating makes some sense.
> If you use a thin metal sheet pan, then it doesn't make any difference,
> because the pan can't hold enough heat to do anything useful.
>


totally correct. same goes for a heavy ceramic dish as a heavy iron one,
it takes some warming.

Other factors are

the oven itself - if you have a lightweight oven then you can
drastically reduce the temperature by leaving the door open for even a
short while as well as by putting in a cold heavy dish.

the type of vegetable - root vegetables you can start cold because they
need to cook through and that takes time. Vegetables that you want to
char a little on the outside leaving the inside firm will benefit from a
pre-heated dish or tray in a pre-heated oven.

So by no means a rule and hardly worth the bother if it's a thin tin sheet.

Tim W

In article >,
" > wrote:

> On Tuesday, June 16, 2015 at 5:10:49 PM UTC-5, Janet B wrote:
> >
> > On Tue, 16 Jun 2015 13:05:49 -0700 (PDT), "
> > > wrote:
> >
> > >By the time I would have gotten all those vegetables
> > >in the pans and in one layer they would have been cold. That
> > >10 second sizzle won't add anything to the flavor as far as
> > >I'm concerned. And the thought of messing with two blistering
> > >hot sheet pans held no appeal for me.
> >
> > The drizzling is too much for me. I put some oil in a plastic bag,
> > some s&p, garlic and herbs, add the veggies and smush everything
> > around. I'm probably getting just as much oil as you are but I tell
> > myself that I'm getting less
> > Janet US
> >
> >
> I had so much stuff, mainly the 5 lbs. of onions, that everything
> went into one of those golly whopper Tupperware bowls, the BIGGY.
> I drizzled my oil over all of this and added salt and freshly
> ground black pepper. It took me a few minutes to get everything
> coated and mixed up and probably didn't use much more than a
> tablespoon of oil. Messy job but the results are well worth the
> greasy hands.

I use those thin plastic bags that I bring the veggies home from the
store in. Dump in some OO and spices, add the veggies, massage things
around a bit (through the plastic, of course), and dump them out on a
sheet pan. Nice uniform coating, not much waste, and no cleanup.

BTW, if you can get it, try Trader Joe's "21 Seasoning Salute" on the
veggies.

Isaac

On Wednesday, June 17, 2015 at 10:36:19 PM UTC-5, isw wrote:
>
> In article >,
> " > wrote:
>
> > I had so much stuff, mainly the 5 lbs. of onions, that everything
> > went into one of those golly whopper Tupperware bowls, the BIGGY.
> > I drizzled my oil over all of this and added salt and freshly
> > ground black pepper. It took me a few minutes to get everything
> > coated and mixed up and probably didn't use much more than a
> > tablespoon of oil. Messy job but the results are well worth the
> > greasy hands.
>
> I use those thin plastic bags that I bring the veggies home from the
> store in. Dump in some OO and spices, add the veggies, massage things
> around a bit (through the plastic, of course), and dump them out on a
> sheet pan. Nice uniform coating, not much waste, and no cleanup.
>
> BTW, if you can get it, try Trader Joe's "21 Seasoning Salute" on the
> veggies.
>
> Isaac
>
>
I would be afraid those baggies would burst or tear.
But it's amazing how those vegetables cook down to
manageable size.

The nearest Trader Joe's is waaaaay on the other
side of town.

On Wed, 17 Jun 2015 22:39:59 -0700 (PDT), "
> wrote:

>On Wednesday, June 17, 2015 at 10:36:19 PM UTC-5, isw wrote:
>>
>> In article >,
>> " > wrote:
>>
>> > I had so much stuff, mainly the 5 lbs. of onions, that everything
>> > went into one of those golly whopper Tupperware bowls, the BIGGY.
>> > I drizzled my oil over all of this and added salt and freshly
>> > ground black pepper. It took me a few minutes to get everything
>> > coated and mixed up and probably didn't use much more than a
>> > tablespoon of oil. Messy job but the results are well worth the
>> > greasy hands.
>>
>> I use those thin plastic bags that I bring the veggies home from the
>> store in. Dump in some OO and spices, add the veggies, massage things
>> around a bit (through the plastic, of course), and dump them out on a
>> sheet pan. Nice uniform coating, not much waste, and no cleanup.
>>
>> BTW, if you can get it, try Trader Joe's "21 Seasoning Salute" on the
>> veggies.
>>
>> Isaac
>>
>>
>I would be afraid those baggies would burst or tear.
>But it's amazing how those vegetables cook down to
>manageable size.
>
>The nearest Trader Joe's is waaaaay on the other
>side of town.

I love roasted onions! I love most all the winter vegetables roasted.
I just can't get to like broccoli, asparagus and stuff like that. I
like a mixture of zucchini, peppers and onions in one of those grill
baskets. The dark green veggies taste bitter to me. I've seen
recipes that use balsamic vinegar when roasting asparagus and broccoli
-- does that sweeten them up?
Janet US

On Thu, 18 Jun 2015 06:46:51 -0600, Janet B >
wrote:
>
> I love roasted onions! I love most all the winter vegetables roasted.
> I just can't get to like broccoli, asparagus and stuff like that. I
> like a mixture of zucchini, peppers and onions in one of those grill
> baskets. The dark green veggies taste bitter to me.

We got one bitter store bought zucchini last week - that hadn't
happened in decades. When I googled why, one web site says it happens
when the plant is stressed. Considering the drought and that farmers
need to be conserving water, stress makes sense.

> I've seen
> recipes that use balsamic vinegar when roasting asparagus and broccoli
> -- does that sweeten them up?

Balsamic vinegar does sweeten up when it's reduced, so maybe. I've
never tried it and won't because it's a liquid and I don't want to
steam my vegetables, I want to roast them and concentrate their
flavors. I just toss them in oil, salt, pepper & garlic and they're
fine AFAIC. The last time I roasted asparagus, I did it in a hotter
oven than usual for a shorter amount of time and they turned out just
the way I wanted them that day: slightly blackened and blistered on
the outside and tender crisp on the inside. It took about 5 minutes
and I shook the pan once around the halfway mark.

--

sf