Poking around the KA online catalog I ran across these - they call them
baking crocks: http://tinyurl.com/lmx2f . They suggest use for
breakfast stratas. Have you ever done a strata thing in an individual
serving size container?

I think it's a 'cute' idea but don't know that it would be practical -
especially since Rob wouldn't eat it and now that my brain's shifted to
"smaller than a 9x13 pan" for a container, not to mention that I have no
good storage space for such.

I could find any number of things around that would be suitable for a
smaller quantity. MOF, I've got some Corningware 'grab-it' bowls that
would be perfect. I used to make an individual one for Beck when she
was in high school, throw some stuff together the night before to soak
in the fridge and then pop it in the oven about the time she hit the
shower in the morning, "Oh, M-o-o-o-om, thanks!!" I do what I can for
their affection. "-)
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > wrote:
> Poking around the KA online catalog I ran across these - they call them
> baking crocks: http://tinyurl.com/lmx2f . They suggest use for
> breakfast stratas. Have you ever done a strata thing in an individual
> serving size container?
>
> I think it's a 'cute' idea but don't know that it would be practical -
> especially since Rob wouldn't eat it and now that my brain's shifted to
> "smaller than a 9x13 pan" for a container, not to mention that I have no
> good storage space for such.
>
> I could find any number of things around that would be suitable for a
> smaller quantity. MOF, I've got some Corningware 'grab-it' bowls that
> would be perfect. I used to make an individual one for Beck when she
> was in high school, throw some stuff together the night before to soak
> in the fridge and then pop it in the oven about the time she hit the
> shower in the morning, "Oh, M-o-o-o-om, thanks!!" I do what I can for
> their affection. "-)

The url didn't work because it said the session was timed out or something.
But I think I found it anyway by doing a search there and came up with item
7276 ( at www.bakerscatalog.com).

Those look a bit deep for a strata, don't they... in spite of what the
description says. I would think you would need a wide, shallow dish of some
sort. I don't make stratas, but I do make other single serving egg dishes
that might be similar. I have four enameled cast iron "egg dishes" by Le
Creuset that I got some years ago. They were never widely distributed in the
USA, but I got mine at the outlet in S.C., and they were in the seconds
department. The dishes are about six inches in diameter and about an inch
deep. I would think you could find something similar in ceramic fairly
easily.

In addition to using mine for eggs, I also use them for baking things like
diced winter squash, etc. I've also used them often to bake excess pumpkin
pie filling, as my recipe doesn't fit in my pie pan. The excess gets baked
separately in these dishes. A pumpkin custard, I guess.

--
( #wff_ng_7# at #verizon# period #net# )

In article >,
Melba's Jammin' > wrote:

> Poking around the KA online catalog I ran across these - they call them
> baking crocks: http://tinyurl.com/lmx2f . They suggest use for
> breakfast stratas. Have you ever done a strata thing in an individual
> serving size container?

Nope, and I think it kind of misses the point. Aren't stratas
supposed to be stick it in a pan, put it in the fridge, bake in the am
before you've even had your coffee and serve to everyone easy?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On 2006-04-13, Melba's Jammin' > wrote:

> smaller quantity. MOF, I've got some Corningware 'grab-it' bowls that
> would be perfect.

Aren't those great! I've got a couple and I use them for everthing.
The best use is warming/cooking foods in the microwave. I snap the
lid on the handle and leave the rest loose. Lets out the steam and
keeps splatter in. Best single item Corningware ever invented.

nb

In article >,
notbob > wrote:

> On 2006-04-13, Melba's Jammin' > wrote:
>
> > smaller quantity. MOF, I've got some Corningware 'grab-it' bowls that
> > would be perfect.
>
> Aren't those great! I've got a couple and I use them for everthing.
> The best use is warming/cooking foods in the microwave. I snap the
> lid on the handle and leave the rest loose. Lets out the steam and
> keeps splatter in. Best single item Corningware ever invented.
>
> nb

Feh. I'm not into plastic lids for those - they warp. I have the rare
and much-sought-after glass lids for them.
And I cook frozen vegetables in them all the time - corn tonight.
Perfect for two.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
Ranee Mueller > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Poking around the KA online catalog I ran across these - they call them
> > baking crocks: http://tinyurl.com/lmx2f . They suggest use for
> > breakfast stratas. Have you ever done a strata thing in an individual
> > serving size container?
>
> Nope, and I think it kind of misses the point. Aren't stratas
> supposed to be stick it in a pan, put it in the fridge, bake in the am
> before you've even had your coffee and serve to everyone easy?

Huh. I don't see about missing the point. You can still assemble and
refrigerate them the night before - what's the dif if you're baking 4
individual ones or one smaller one? What am I missing here? You with
the red shoes! OK, your red shoes are blue - a minor detail. BURN THEM
FOR THE LOVE OF ALEX!
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <MQt%f.11872$Q92.636@trnddc04>,
"wff_ng_7" > wrote:

> Those look a bit deep for a strata, don't they... in spite of what the
> description says. I would think you would need a wide, shallow dish of some
> sort.

I think they look deep, too -- a pottery popover baker, IYAM. And I
don't think wide and shallow is a must.
I was just curious and trying to TALK ABOUT FOOD!!!
(sorry for the outburst)
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
Melba's Jammin' > wrote:

> Huh. I don't see about missing the point. You can still assemble and
> refrigerate them the night before - what's the dif if you're baking 4
> individual ones or one smaller one? What am I missing here?

Well, you can't just moosh up individual serving pieces in the oven,
so you need to put some space around them. This means they will take up
more room, you may have to do two batches of baking. Not a good idea,
in my book, for something that takes 45 minutes to bake. If it were
just for two people, no big deal, but I cook for crowds.

Individual dishes are only for quick cooking, IMO.

> You with the red shoes! OK, your red shoes are blue - a minor
> detail. BURN THEM FOR THE LOVE OF ALEX!

Don't take my son's name in vain!

And I told you, we've already burned through that pair.

The irony is that my mother gave me those shoes.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On 2006-04-14, Melba's Jammin' > wrote:

> Feh. I'm not into plastic lids for those - they warp.

What on Earth did you do to them, put 'em under the broiler? I've
been nuking mine for over 10 yrs and they haven't warped yet.

> and much-sought-after glass lids for them.

Rare, I'm sure, but "much-sought-after", I can't say. One does not
seek what one in unaware of. Even now that I know, I have no desire
to have one. Just another piece of glass to break. But, I did find
some on ebay. Was not aware they came in see-through style. Are your
Grab-it's transparent? Mine are the white Corningware ceramic. A
now-defunct Corning outlet store had plenty of plastic tops, but glass
tops were nowhere to be seen. I wonder if there is more than one kind
of plastic lid. Mine are flexible, much like a Tupperware lid, and
returns to it's original shape no how much abused.

> And I cook frozen vegetables in them all the time - corn tonight.
> Perfect for two.

Quick way to cook red potatoes, chayote, etc. Just quarter, add 1/2" water,
and nuke.

nb

In article >,
notbob > wrote:

> On 2006-04-14, Melba's Jammin' > wrote:
>
> > Feh. I'm not into plastic lids for those - they warp.
>
> What on Earth did you do to them, put 'em under the broiler? I've
> been nuking mine for over 10 yrs and they haven't warped yet.
>
> > and much-sought-after glass lids for them.
>
> Rare, I'm sure, but "much-sought-after", I can't say. One does not
> seek what one in unaware of. Even now that I know, I have no desire
> to have one.

Well, screw you and the horse you rode in on, nb. "-) LOL!
I broke down and gave one to Sister Irene. She doesn't have a lot of
use/strength in her right hand -- and she's right-handed. Ruined her
hobby time after her stroke. She can't manage the plastic lid very
well and in an weak moment, I gave her one of my glass lids.


st another piece of glass to break. But, I did find
> some on ebay. Was not aware they came in see-through style. Are your
> Grab-it's transparent?

Nope. White, and they're the Corning pyroceram, they're that old.

> Mine are the white Corningware ceramic. A
> now-defunct Corning outlet store had plenty of plastic tops, but glass
> tops were nowhere to be seen.

I haven't seen them in years.

> I wonder if there is more than one kind
> of plastic lid.

Now I've seen white ones, not the opaque colorless ones.

>
> Quick way to cook red potatoes, chayote, etc. Just quarter, add 1/2" water,
> and nuke.
>
> nb
Yup, I do that, too, sometimes.


--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

On 2006-04-15, Melba's Jammin' > wrote:

> Well, screw you and the horse you rode in on, nb. "-) LOL!

Hmmmm... sounds inviting. I can't speak for the horse.

nb

Melba's Jammin' wrote:
> In article >,
> notbob > wrote:
>
>
>>On 2006-04-14, Melba's Jammin' > wrote:
>>
>>
>>>Feh. I'm not into plastic lids for those - they warp.
>>
>>What on Earth did you do to them, put 'em under the broiler? I've
>>been nuking mine for over 10 yrs and they haven't warped yet.
>>
>>
>>>and much-sought-after glass lids for them.
>>
>>Rare, I'm sure, but "much-sought-after", I can't say. One does not
>>seek what one in unaware of. Even now that I know, I have no desire
>>to have one.
>
>
> Well, screw you and the horse you rode in on, nb. "-) LOL!
> I broke down and gave one to Sister Irene. She doesn't have a lot of
> use/strength in her right hand -- and she's right-handed. Ruined her
> hobby time after her stroke. She can't manage the plastic lid very
> well and in an weak moment, I gave her one of my glass lids.

there are what iirc are called 'cocottes' (sp?) little porcelain or
pyrex jars with screw tops or snap on lids to sit in a pan of boiling
water, they have a ring on top so you can easily lift them out of the
boiling water.

shirred eggs are merely broken onto a small saucer and placed under the
broiler for a few minutes, once cooked to desired doneness add herb
butter, cream, cheese, sauted mushrooms, chicken livers, asparagus tip
etc. etc.
---
JL
>
>
> st another piece of glass to break. But, I did find
>
>>some on ebay. Was not aware they came in see-through style. Are your
>>Grab-it's transparent?
>
>
> Nope. White, and they're the Corning pyroceram, they're that old.
>
>
>>Mine are the white Corningware ceramic. A
>>now-defunct Corning outlet store had plenty of plastic tops, but glass
>>tops were nowhere to be seen.
>
>
> I haven't seen them in years.
>
>
>>I wonder if there is more than one kind
>>of plastic lid.
>
>
> Now I've seen white ones, not the opaque colorless ones.
>
>
>>Quick way to cook red potatoes, chayote, etc. Just quarter, add 1/2" water,
>>and nuke.
>>
>>nb
>
> Yup, I do that, too, sometimes.
>
>