Assume a side dish is cooked some time earlier in the day in any old
containor. Now it's time to reheat it in the oven and get it on the
table. The white Corningware just doesn't fit in with Aunt Sissy's
fine china. Clunky.

I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
using oven-to-table cookware that would fit with the nice china? -
Mike

in article , Michael Horowitz at
wrote on 11/26/04 9:56 AM:

> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike
>

I dunno, I rather think white Corningware goes with everything.

There is always Wilton Armetale. That's a silver-looking alloy that safely
goes in the oven, fridge, freezer, etc. It's supposedly non-reactive and it
looks like Pewter, but it's not. Pewter is not safe for food.

http://www.armetale.com

It's not dishwasher safe and it can't go into the microwave, but for oven to
table service, it's perfect. And it's pretty. Especially if the good china
has a silver or platinum edging to it.

It's not cheap, though.
But I have seen some great sales on it at the department stores. (Macy's,
Filene's, etc).

in article , Michael Horowitz at
wrote on 11/26/04 9:56 AM:

> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike
>

I dunno, I rather think white Corningware goes with everything.

There is always Wilton Armetale. That's a silver-looking alloy that safely
goes in the oven, fridge, freezer, etc. It's supposedly non-reactive and it
looks like Pewter, but it's not. Pewter is not safe for food.

http://www.armetale.com

It's not dishwasher safe and it can't go into the microwave, but for oven to
table service, it's perfect. And it's pretty. Especially if the good china
has a silver or platinum edging to it.

It's not cheap, though.
But I have seen some great sales on it at the department stores. (Macy's,
Filene's, etc).

Michael Horowitz wrote:
>
> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike



I use a lot of Swedish stainless platters and vegetable dishes
plus some Nambe and older Corning clear glass souffle and
casserole dishes.

gloria p

Michael Horowitz wrote:
>
> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike



I use a lot of Swedish stainless platters and vegetable dishes
plus some Nambe and older Corning clear glass souffle and
casserole dishes.

gloria p

Michael Horowitz wrote:
>
> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike

Emile Henry. Kind of expensive for what it is, but very nice-looking casserole
dishes, serving-ware, etc. Interiors are white, exteriors are deep red, deep
blue, earthy green. I have a couple of pieces.

Jen
San Francisco

Michael Horowitz wrote:
>
> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike

Emile Henry. Kind of expensive for what it is, but very nice-looking casserole
dishes, serving-ware, etc. Interiors are white, exteriors are deep red, deep
blue, earthy green. I have a couple of pieces.

Jen
San Francisco

i used my armetale (which i love)(from oven to table) for a
thanksgiving dinner, and there was only one problem, and it was a
HUGE one.
the serving dishes were too hot to handle and pass around the table.

rosie

i used my armetale (which i love)(from oven to table) for a
thanksgiving dinner, and there was only one problem, and it was a
HUGE one.
the serving dishes were too hot to handle and pass around the table.

rosie

in article , rosie readandpost at
wrote on 11/27/04 8:24 AM:

> i used my armetale (which i love)(from oven to table) for a
> thanksgiving dinner, and there was only one problem, and it was a
> HUGE one.
> the serving dishes were too hot to handle and pass around the table.
>
> rosie
>
>

Ok.
Well, I would have no problem with Corningware at the table, so it wouldn't
be an issue for me. I'm not really a fan of armetale, I just suggested it
to the guy who doesn't like Corningware.

<shrug> Nothing is perfect.

Corningware cools down well enough to pass it, but for some people, it's not
fancy enough. Armetale is fancy enough, but remains too hot to pass.

Me? I'd go for practical over looks. But that's what makes the world go
'round! Vive La Difference!

in article , rosie readandpost at
wrote on 11/27/04 8:24 AM:

> i used my armetale (which i love)(from oven to table) for a
> thanksgiving dinner, and there was only one problem, and it was a
> HUGE one.
> the serving dishes were too hot to handle and pass around the table.
>
> rosie
>
>

Ok.
Well, I would have no problem with Corningware at the table, so it wouldn't
be an issue for me. I'm not really a fan of armetale, I just suggested it
to the guy who doesn't like Corningware.

<shrug> Nothing is perfect.

Corningware cools down well enough to pass it, but for some people, it's not
fancy enough. Armetale is fancy enough, but remains too hot to pass.

Me? I'd go for practical over looks. But that's what makes the world go
'round! Vive La Difference!

Michael Horowitz wrote:

> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
>


Why don't you simply serve your guests? I can't imagine making my guests
pass containers of food around the table. It's cheap, tacky, and a
PITA...very poor manners.

--
Best
Greg

Michael Horowitz wrote:

> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
>


Why don't you simply serve your guests? I can't imagine making my guests
pass containers of food around the table. It's cheap, tacky, and a
PITA...very poor manners.

--
Best
Greg

> "Gregory Morrow" writes:
>
>Michael Horowitz wrote:
>
>> Assume a side dish is cooked some time earlier in the day in any old
>> containor. Now it's time to reheat it in the oven and get it on the
>> table. The white Corningware just doesn't fit in with Aunt Sissy's
>> fine china. Clunky.
>>
>> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
>> using oven-to-table cookware that would fit with the nice china? -
>>
>
>
>Why don't you simply serve your guests? I can't imagine making my guests
>pass containers of food around the table. It's cheap, tacky, and a
>PITA...very poor manners.

I have to agree, highly uncouth... on par with an Italian "football wedding".

Passing hot ceramic/oven ware is also dangerous.


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

In article et>,
"Gregory Morrow" > wrote:

> Michael Horowitz wrote:
>
> > Assume a side dish is cooked some time earlier in the day in any old
> > containor. Now it's time to reheat it in the oven and get it on the
> > table. The white Corningware just doesn't fit in with Aunt Sissy's
> > fine china. Clunky.

> Why don't you simply serve your guests? I can't imagine making my guests
> pass containers of food around the table. It's cheap, tacky, and a
> PITA...very poor manners.

Curiosity question, Greg: How do you accomplish this? First thought:
I'm picturing you (host) standing beside each guest, one by one, while
guest takes food from serving dish you hold. Second thought: Host
arranges food on guest's plate out of sight (in the kitchen) and
delivers it to guest. In first thought, each guest receiving a full
plate of food takes forever; in second thought, guest has no say in
selection of food distributed to guest's plate. In both thoughts, it
seems like food is going to be nigh unto cold by the time the first fork
gets into the mouth. What am I missing?
-Barb
Cheap, tacky, and well-known PITA.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article et>,
"Gregory Morrow" > wrote:

> Michael Horowitz wrote:
>
> > Assume a side dish is cooked some time earlier in the day in any old
> > containor. Now it's time to reheat it in the oven and get it on the
> > table. The white Corningware just doesn't fit in with Aunt Sissy's
> > fine china. Clunky.

> Why don't you simply serve your guests? I can't imagine making my guests
> pass containers of food around the table. It's cheap, tacky, and a
> PITA...very poor manners.

Curiosity question, Greg: How do you accomplish this? First thought:
I'm picturing you (host) standing beside each guest, one by one, while
guest takes food from serving dish you hold. Second thought: Host
arranges food on guest's plate out of sight (in the kitchen) and
delivers it to guest. In first thought, each guest receiving a full
plate of food takes forever; in second thought, guest has no say in
selection of food distributed to guest's plate. In both thoughts, it
seems like food is going to be nigh unto cold by the time the first fork
gets into the mouth. What am I missing?
-Barb
Cheap, tacky, and well-known PITA.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Sheryl Rosen > wrote in
:

> in article , rosie
> readandpost at wrote on 11/27/04 8:24
> AM:
>
> > i used my armetale (which i love)(from oven to table) for a
> > thanksgiving dinner, and there was only one problem, and it was a
> > HUGE one.
> > the serving dishes were too hot to handle and pass around the
> > table.
> >
> > rosie
> >
> >
>
> Ok.
> Well, I would have no problem with Corningware at the table, so it
> wouldn't be an issue for me. I'm not really a fan of armetale, I
> just suggested it to the guy who doesn't like Corningware.
>
> <shrug> Nothing is perfect.
>
> Corningware cools down well enough to pass it, but for some people,
> it's not fancy enough. Armetale is fancy enough, but remains too
> hot to pass.
>
> Me? I'd go for practical over looks. But that's what makes the world
> go 'round! Vive La Difference!
>
>

Those who have issues with matching serving dishes to China Settings
should consider transferibg food to a Pattern Matching Serving Set. If
your China meets the requirements for setting a fine table...there are
serving services sets in a matching pattern or pewter or silver etc...

I eat over the sink some nights and out the pot others, but when serving
friends and family I transfer most veggies and casserole type dishes to a
more formal serving dish with cover, my "china" is stoneware so most
cooking stores have service pieces that will match their colours and
improve the looks of the table.

If I needs to impress... I take them out to Dine. That way you can smooze
more effectively.
--
Starchless in Manitoba.

Melba's Jammin' wrote:

> In article et>,
> "Gregory Morrow" > wrote:
>
> > Michael Horowitz wrote:
> >
> > > Assume a side dish is cooked some time earlier in the day in any old
> > > containor. Now it's time to reheat it in the oven and get it on the
> > > table. The white Corningware just doesn't fit in with Aunt Sissy's
> > > fine china. Clunky.
>
> > Why don't you simply serve your guests? I can't imagine making my
guests
> > pass containers of food around the table. It's cheap, tacky, and a
> > PITA...very poor manners.
>
> Curiosity question, Greg: How do you accomplish this? First thought:
> I'm picturing you (host) standing beside each guest, one by one, while
> guest takes food from serving dish you hold.


I don't do that, it's pretty unwieldy...


Second thought: Host
> arranges food on guest's plate out of sight (in the kitchen) and
> delivers it to guest. In first thought, each guest receiving a full
> plate of food takes forever; in second thought, guest has no say in
> selection of food distributed to guest's plate.


Well, you just ask folks what they want...and if it's a set menu it's no big
prob...and if yer organized there is no reason for a "time" problem...

If it's a small informal boo - fay the peeps just serve themselves...if it's
a sit - down dealie I like to serve my guests, I've never more than about
six in any case so it's not that hard. If one has a larger number of guests
it could be a problem, but not any worse than waiting for a passed dish to
reach you...

Believe me, passing around a bunch of dishes to guests one - by - one is
INMSHO more time consuming than simply serving them...there will be a time
lag between the first people to help themselves and the last...


In both thoughts, it
> seems like food is going to be nigh unto cold by the time the first fork
> gets into the mouth.


Why would it be any colder than if it's served via a serving dish passed
around...???

And if desired, the plates can be heated (or chilled) so as ensure that the
food is at a right proper temperature...

And manners - wise do the first people to fill their plates wait until the
last folks' plates are full to eat or do they have the courtesy to wait?
That waiting time can affect the grub's temp, too...


What am I missing?
> -Barb
> Cheap, tacky, and well-known PITA.


Now don't be talkin' that way luv...we all know it's *not* true ;-)


[I've actually got a bevy of nubile servants to do my guests' bidding,
donchya know...???]

--
Best
Greg

PENMART01 wrote:

> > "Gregory Morrow" writes:
> >
> >Michael Horowitz wrote:
> >
> >> Assume a side dish is cooked some time earlier in the day in any old
> >> containor. Now it's time to reheat it in the oven and get it on the
> >> table. The white Corningware just doesn't fit in with Aunt Sissy's
> >> fine china. Clunky.
> >>
> >> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> >> using oven-to-table cookware that would fit with the nice china? -
> >>
> >
> >
> >Why don't you simply serve your guests? I can't imagine making my guests
> >pass containers of food around the table. It's cheap, tacky, and a
> >PITA...very poor manners.
>
> I have to agree, highly uncouth... on par with an Italian "football
wedding".
>


Passing food around the table is a bad memory from my childhood, I always
hated the "ritual" (even if there were only four of us...).

It's just something I abhor, like dirty plates etc. on a table. Likewise
dishes of half - empty food sitting on a table are distinctly unappetizing
to me...


> Passing hot ceramic/oven ware is also dangerous.


Yes.

--
Best
Greg

Melba's Jammin' > wrote in news:thisisbogus-
:

> Well, I think this party's ended. I've got it now. I still prefer to
> pass the dishes round the table, low-class peasant that I am.
>

I like the lazy susan approach myself...for smaller groups. Or the line
up and get it off of the side board for larger groups. I like cornning
ware so sue me. The buns are the only passed around at the table...kinda
a family tradition.

--
Starchless in Manitoba.
Type 2 Diabetic

Hahabogus wrote:

> Melba's Jammin' > wrote in news:thisisbogus-
> :
>
>
>>Well, I think this party's ended. I've got it now. I still prefer to
>>pass the dishes round the table, low-class peasant that I am.
>>
>
>
> I like the lazy susan approach myself...for smaller groups. Or the line
> up and get it off of the side board for larger groups. I like cornning
> ware so sue me. The buns are the only passed around at the table...kinda
> a family tradition.
>
I agree. I've found it easier for large family
group dinners to serve it buffet fashion. I have
the kitchen table acting as the buffet table and
then the dining room table set for eating.
Goomba

Melba's Jammin' wrote:

> Well, I think this party's ended. I've got it now. I still prefer to
> pass the dishes round the table, low-class peasant that I am.


Doesn't matter as long as the victuals are presented with love, and I know
yours are :-)

--
Best
Greg

In article . net>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
>
> > Well, I think this party's ended. I've got it now. I still prefer to
> > pass the dishes round the table, low-class peasant that I am.
>
>
> Doesn't matter as long as the victuals are presented with love, and I know
> yours are :-)

Then why'd you say this on Saturday: "Why don't you simply serve your
guests? I can't imagine making my guests pass containers of food
around the table. It's cheap, tacky, and a PITA...very poor manners."
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton