Chris wrote about Sheldon:

> So he hates Italians too. Interesting... wonder why he hates so
> many things and people. Probably hates Texans also.

Yes he does, especially when it comes to barbecue.

Bob

so, uh, sheldon,

what do YOU think of marthat stewart and her cast iron?

mike


"Bob Terwilliger" > wrote in message
...
> Chris wrote about Sheldon:
>
>> So he hates Italians too. Interesting... wonder why he hates so
>> many things and people. Probably hates Texans also.
>
> Yes he does, especially when it comes to barbecue.
>
> Bob
>

On Mon, 10 Jul 2006 16:30:39 GMT, "mike" > wrote:

>hello,
>
>lately when i look at our non-stick pans/skillets i notice where some of the
>finish is scraped and scratched. somehow it must be getting in the food.
>
>thinking of going back to cast iron. the prices are all over the place. i
>saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
>single 11" cast iron skillet for over $100 at a cooking specialty store.
>
>is cast iron "cast iron," if you know what i'm trying to ask? are there
>vaying degrees of quality? anyone here use martha's cast iron stuff?
>
>thanks,
>
>mike
>
If the inside isn't ground smooth, don't buy it. Other than that I'd buy whatever is cheapest ( and
heaviest, I've found that thick cast iron works best for me ).

"OmManiPadmeOmelet" > wrote:

limey wrote:
I have a Lodge cornbread pan (divided into sections) that I really
>> >> dislike
>> >> and have hardly used, because of the finish. So it goes. (Reminder
>> >> to
>> >> me:
>> >> work on it more.)


>> > Shop wheel. <lol>
>> > Grind that puppy smooth?
>> >
>> > Om
>>
>> DH has done that but the problem is getting up into the points (i.e.,
>> it's a
>> circular pan divided into sections.) Of course, our house fire and the
>> subsequent cleaning people didn't exactly help, either, so I'm starting
>> back
>> to essentially bare metal. I just keep putting it off, since I'm happy
>> with
>> the Wagner.
>
> A dremmel tool can get into the small spaces. :-)
>
>> Dora
> --
> Peace!
> Om

Ah - I think he has one of those suckers (at least, I know he did before the
fire but don't know if it survived). I'll ask him.

Dora

"OmManiPadmeOmelet" wrote:
>
> Iron deficiency anemia is Rampant.......
> I rarely see normal blood counts from women in the ER.
> Kids are even worse....... :-(
>
> I used to have borderline anemia even with the use of cast iron pans all
> my life. It went away when I started eating meat with every single meal,
> and making sure I have beef at least once per week. More often if and
> when my serum iron levels go down.
>
> Another common cause of anemia is B-12 and folate deficiency.
> Combine all three for many older women _and_ men.
> --
> Peace!
> Om

Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
iron pills. I'm thankful another r.f.c. poster told me about giving myself
the shots, instead of dragging off to the M.D.'s office, waiting my turn,
and having them do it for a fee. Part of the fun of getting older.

Dora

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article 0>,
> > Mike H > wrote:
> >
> >> OmManiPadmeOmelet > wrote in news:Omelet-
> >> :
> >>
> >>>> I highly doubt 3 of them together are about 1/3rd the weight of a
> >>>> 12" lodge.
> >>>>
> >>>> And in CI heavier is better as it retains heat better.
> >>>
> >>> Up to a point.......
> >>
> >> And that point is well above the weight of the ones I was talking
> >> about, I wasn't saying only buy the heaviest CI you can get, just
> >> that ultra light weight CI is not a good thing, because what makes
> >> it good is not existant, it's mass.
> >
> > How light was it? :-)
> >
> > I'll grant you, my #12 Griswold is lighter than a #12 lodge, but I
> > still have to use two hands to lift it to pour stuff out of it...
>
> Every time you say "Griswold" I think of those Chevy Chase "vacation"
> movies... stop that! (laughing)
>
> Jill

;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Chris Marksberry" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
> > Chris wondered:
> >
> > > Hmmm... what does Sheldon approve of when it comes to cookware? I've
> > > noticed when All-Clad is mentioned he refers to it as All-Crap (or
> > > something like that). Also (heaven forbid) if a 1 qt. saucepan is
> > > mentioned he says he doesn't want to eat at your house because you can't
> > > expect any food to served <g>
> >
> > Despite Sheldon's foul-mouthed slander directed at Italians, he uses
> Piazza
> > cookware, proudly manufactured in Italy.
> >
> > Bob
> >
> >
> Thanks Bob,
>
> So he hates Italians too. Interesting... wonder why he hates so many
> things and people. Probably hates Texans also.
>
> Chris in Pearland, TX

He does not hate Texans... he just thinks we all live in trailers ;-)
and live on Rotel, Velveeta and corn chips.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Bob Terwilliger" > wrote:

> Chris wrote about Sheldon:
>
> > So he hates Italians too. Interesting... wonder why he hates so
> > many things and people. Probably hates Texans also.
>
> Yes he does, especially when it comes to barbecue.
>
> Bob

And chili con' frijoles........ ;-D
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article <oSOsg.7221$Zf.2935@trnddc04>, "limey" >
wrote:

> "OmManiPadmeOmelet" wrote:
> >
> > Iron deficiency anemia is Rampant.......
> > I rarely see normal blood counts from women in the ER.
> > Kids are even worse....... :-(
> >
> > I used to have borderline anemia even with the use of cast iron pans all
> > my life. It went away when I started eating meat with every single meal,
> > and making sure I have beef at least once per week. More often if and
> > when my serum iron levels go down.
> >
> > Another common cause of anemia is B-12 and folate deficiency.
> > Combine all three for many older women _and_ men.
> > --
> > Peace!
> > Om
>
> Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
> iron pills. I'm thankful another r.f.c. poster told me about giving myself
> the shots, instead of dragging off to the M.D.'s office, waiting my turn,
> and having them do it for a fee. Part of the fun of getting older.
>
> Dora

I've considered B-vitamin injections, but only because I _hate_ taking
B-100 capsules!

They stink. :-P
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Poor Chris. I know what you mean, they are heavy. I have a bad right
shoulder and it's hard to lift but well worth the pain. I treasure my cast
iron dutch oven. It was my Mama's. I have other pieces that I picked up here
or there.My friends laugh because I'm a chef and they think I should have a
kitchen full of calaphon.

Missmoon
www.yummyfood.net
"limey" > wrote in message
news:%kysg.4305$pB.2756@trnddc06...
>
> "Chris Marksberry" wrote >
>>
>> I picked up a Lodge cast iron skillet (10-1/4") at Wal-Mart for about
>> $9.95
>> + tax and I've been pleased with it. It did come pre-seasoned, but I
>> seasoned it anyway to be on the safe side.
>>
>> Since I'm quite small it's the only piece of cast iron I currently own
>> because of the weight of cast iron (wish I had the strength to handle a
>> cast
>> iron Dutch oven).
>>
>> I bought it for making a pineapple upside-down cake... YUM!
>>
>> Chris in Pearland, TX
>
> I also use mine for making cornbread. Put a dollop of lard or shortening
> in the pan first, put the pan in the oven while it's preheating, then pour
> the batter into the sizzling fat once the oven is up to temperature.
> Protect your hands!!!
>
> Dora

OmManiPadmeOmelet > wrote in
:

>> And that point is well above the weight of the ones I was talking
>> about, I wasn't saying only buy the heaviest CI you can get, just
>> that ultra light weight CI is not a good thing, because what makes it
>> good is not existant, it's mass.
>
> How light was it? :-)

I think the 3 together may have weighed about 3 lbs.

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Chris Marksberry" > wrote:
>

> > > Despite Sheldon's foul-mouthed slander directed at Italians, he uses
> > Piazza
> > > cookware, proudly manufactured in Italy.
> > >
> > > Bob
> > >
> > >
> > Thanks Bob,
> >
> > So he hates Italians too. Interesting... wonder why he hates so many
> > things and people. Probably hates Texans also.
> >
> > Chris in Pearland, TX
>
> He does not hate Texans... he just thinks we all live in trailers ;-)
> and live on Rotel, Velveeta and corn chips.
> --
> Peace!
> Om

Just guessing here... Sheldon has never been to Texas? Personally I do not
live in a trailer (not even a double-wide <g>. In our family the only time
we see the Velveeta and Rotel combo is during the holidays (admittedly then
it is there).

Where in Texas do you live?

Chris in Pearland, TX (burb of Houston)

> I've considered B-vitamin injections, but only because I _hate_ taking
> B-100 capsules!

But they make one's urine look oh so very healthy...!!!!

"missmoon" > wrote in news:lJQsg.17450$_c1.13913
@fed1read05:

> My friends laugh because I'm a chef and they think I should have a
> kitchen full of calaphon.

I bet ya a good number of chefs would take a set of Cast Iron over Calphaon
any day lol.

In rec.food.cooking, Mike H > wrote:
> "missmoon" > wrote in news:lJQsg.17450$_c1.13913
> @fed1read05:

> > My friends laugh because I'm a chef and they think I should have a
> > kitchen full of calaphon.

> I bet ya a good number of chefs would take a set of Cast Iron over Calphaon
> any day lol.

Its not an either/or thing. They each are better for some tasks, and each
has its good and bad points.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, OmManiPadmeOmelet > wrote:

> Cast iron cookware is almost a "cult" subject......
> You either worship it, or you hate it.

I have some very, very nice cast iron pieces. I use then for certain
tasks. I'm glad I have them, since they work so well for these tasks.

But for everyday cooking, I rarely use them.


> I grew up with it and I can't imagine cooking with anything else!
> My stock and pasta pots tho' are stainless steel, but I do have some
> larger cast iron pots for braising etc.

There you go. Your cast iron works very well in some instances, but not
all. You don't cook your pasta in a giant cast iron cauldron - most
folks use lightweight aluminum or easy-to-clean stainless.


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, Mike H > wrote:

> weight CI is not a good thing, because what makes it good is not existant,
> it's mass.

That is only one factor. Cast Iron has other good qualities that other,
denser materials don't share.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, limey > wrote:

> Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
> iron pills. I'm thankful another r.f.c. poster told me about giving myself
> the shots, instead of dragging off to the M.D.'s office, waiting my turn,
> and having them do it for a fee. Part of the fun of getting older.

Why not just eat a better diet?

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, hob > wrote:

> As to cast iron -

> While there are a few different types of cast iron, I believe all cast iron
> cookware is basically the same class of cast iron.
> And IMHO, it's the thermal qualities of iron and the non-stick surface
> that make cast iron a desirable cooking surface.

> As to thermal qualities:
> - you are using the heat capacity and the conductivity of the iron, so a
> heavier pan takes longer to heat and longer to change in temperature than a
> thinner one, but it also won't chill as fast as a thin pan when food is put
> into the pan.
> IMHO, a pone pan doesn't need to be as heavy as a frying pan. How heavy
> you want probably depends on what you plan to cook/fry in the pan.

> As to non-stick - that is from "smooth" and from the coating on the surface.

> A recent thread in this NG adressed the seasoning methods and why the
> surface coating is what it is, and basically - there may be more than one
> kind of "seasoning" when people talk about "seasoning".
> (My iron pans are very smooth, black, and dry - and more non-stick for
> most things than my commercial teflon-ceramic pans. My pans are "seasoned"
> and yet they are without any discernable oil on the surfaces.)

> The aspirations (the little points and ridges on the metal surface that
> make the metal seem rough) wear away fairly quickly in use, especially if
> you scrape the rough surface with a steel spatula after cooking but while
> hot, and then clean it lightly-oily and hot with a natural bristle brush and
> a very tiny splash of water.

> That said - I had a friend who wanted a "good" cast iron pan, i.e., she
> wanted a smooth iron pan and lacked the patience to "grow her own".
> I bought her a cast iron pan (might have been a Lodge) and used my
> oscillating sander with silicon carbide paper (100 grit, then 200, then
> 320) to smooth it, and then I seasoned and finished it with a few heatings
> and "spatula and oil cleaning".
> It was as smooth as my 30 year old pans.

> Background on the smoothing -
> Metal is shaped and formed by cutting (like a file which removes metal)
> and by smearing (like a hone or strop, which do not remove metal but rather
> smears it).

> My theory is that
> 1) since aspirations are small bits of iron above the rest of the iron
> surface,
> 2) since the tips of aspirations have much less area and thus see much
> greater pressure when hit by the spatula,
> 3) since the tips of aspirations corrode very much faster than the lower
> main surface, and when oxidized they become weaker and more brittle,
> 4) and that when metal is rapidly cooled (looking at the aspiration, not the
> whole pan), cast iron being a mass of stress concentrations in its matrix,
> the very tips of the apsirations crack

> a) thus the steel spatula "bends over" or knocks off any iron tips above
> the average plane of the spatula as it strikes them, and
> b) the heat of cooking accelerates the oxidation, and the quick clean with
> a tiny splash of water contracts the small tips more rapidly than the main
> surface, so the very ends of the tips break off over and over, making for
> smaller and smaller aspirations, until the tips are stable relative to the
> average height,

> and the pan is then smooth.

> fwiw...
> (you get what you pay for :-) )


Nice post, Hob. Very interesting.


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

> wrote :

Why not just eat a better diet?
>
Because I'm incapable of absorbing B-12, regardless of diet - and I've been
through enough tests, thank you. Now I can only supplement, per the M.D.

In article 0>,
Mike H > wrote:

> OmManiPadmeOmelet > wrote in
> :
>
> >> And that point is well above the weight of the ones I was talking
> >> about, I wasn't saying only buy the heaviest CI you can get, just
> >> that ultra light weight CI is not a good thing, because what makes it
> >> good is not existant, it's mass.
> >
> > How light was it? :-)
>
> I think the 3 together may have weighed about 3 lbs.

Hm.

Sounds like they may shatter if dropped.

Mine would probably break the floor. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Chris Marksberry" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Chris Marksberry" > wrote:
> >
>
> > > > Despite Sheldon's foul-mouthed slander directed at Italians, he uses
> > > Piazza
> > > > cookware, proudly manufactured in Italy.
> > > >
> > > > Bob
> > > >
> > > >
> > > Thanks Bob,
> > >
> > > So he hates Italians too. Interesting... wonder why he hates so many
> > > things and people. Probably hates Texans also.
> > >
> > > Chris in Pearland, TX
> >
> > He does not hate Texans... he just thinks we all live in trailers ;-)
> > and live on Rotel, Velveeta and corn chips.
> > --
> > Peace!
> > Om
>
> Just guessing here... Sheldon has never been to Texas? Personally I do not
> live in a trailer (not even a double-wide <g>. In our family the only time
> we see the Velveeta and Rotel combo is during the holidays (admittedly then
> it is there).

I see it at potluck parties at work. ;-)
Kept hot in a crock pot... I don't care for it all that much.
Makes my teeth stick together. <G>

And I live in a 3 bedroom house on approx. 1/4 acre.

He has no idea the paradise some parts of Texas are!

>
> Where in Texas do you live?

San Marcos.

>
> Chris in Pearland, TX (burb of Houston)

I know. ;-)
The Houston area is pretty. Combines coastal area with pine forests...
Our closest pine forest is Bastrop, about an hour or so away.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article <y3Rsg.157171$Mn5.68435@pd7tw3no>,
"~xy~" > wrote:

> > I've considered B-vitamin injections, but only because I _hate_ taking
> > B-100 capsules!
>
> But they make one's urine look oh so very healthy...!!!!

<snicker>

I know.

I DO take the damned things, but before I go to sleep so I can sleep
thru the nausea. :-P
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
wrote:

> In rec.food.cooking, OmManiPadmeOmelet > wrote:
>
> > Cast iron cookware is almost a "cult" subject......
> > You either worship it, or you hate it.
>
> I have some very, very nice cast iron pieces. I use then for certain
> tasks. I'm glad I have them, since they work so well for these tasks.
>
> But for everyday cooking, I rarely use them.

I do the vast majority of my cooking in either the #10 or the #12
Griswold. :-)

>
>
> > I grew up with it and I can't imagine cooking with anything else!
> > My stock and pasta pots tho' are stainless steel, but I do have some
> > larger cast iron pots for braising etc.
>
> There you go. Your cast iron works very well in some instances, but not
> all. You don't cook your pasta in a giant cast iron cauldron - most
> folks use lightweight aluminum or easy-to-clean stainless.

True dat, for boiling eggs etc. I have a nice small stainless steel pot,
holds about 1 gallon.

I will _not_ use aluminum.
It's too damned reactive.

For stocks and soups, I mostly use the stainless steel pressure cooker.
For braising and roasting, I have a nice deep CI pot I use on the
stovetop or in the oven.

I have a #14 Griswold for roasting turkeys! That bugger will hold a 20
lb. turkey. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
wrote:

> In rec.food.cooking, limey > wrote:
>
> > Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
> > iron pills. I'm thankful another r.f.c. poster told me about giving myself
> > the shots, instead of dragging off to the M.D.'s office, waiting my turn,
> > and having them do it for a fee. Part of the fun of getting older.
>
> Why not just eat a better diet?

Older people don't absorb vitamins properly, especially B-vitamins.
Gut flora supplements (pro-biotics) can help, but there are other
factors involved.

B-vitamin injections are more efficient. And they are no big deal...
I use them on livestock for now, but have been considering them myself.

The best source of B-vitamins is red meat, and it's getting out of hand
in price! Many people cannot afford it. Medical insurance will pay for
shots.

It won't pay for food.......

I stock up on beef and pork during the grilling "holiday" sales when it
is actually affordable, but it's still not necessarily enough.

A weekly meal of beef liver would be good, but not everybody can stomach
that stuff.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article <BMRsg.7384$Zf.1229@trnddc04>, "limey" >
wrote:

> > wrote :
>
> Why not just eat a better diet?
> >
> Because I'm incapable of absorbing B-12, regardless of diet - and I've been
> through enough tests, thank you. Now I can only supplement, per the M.D.

Not everybody understands... :-)
I work in health care, so I do.

You are wise to take the injections. Bet you are not anemic?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Here is a 13" Griswold fry pan for you Griswold owners to look at. Based on
this price on ebay I may just sell my 5 Griswold pans.

http://cgi.ebay.com/Griswold-13-Cast...QQcmdZViewItem

And the reserve isn't even meet yet.

--

Joe Cilinceon

In article >,
"Joe Cilinceon" > wrote:

> Here is a 13" Griswold fry pan for you Griswold owners to look at. Based on
> this price on ebay I may just sell my 5 Griswold pans.
>
> http://cgi.ebay.com/Griswold-13-Cast..._W0QQitemZ2200
> 04977576QQihZ012QQcate%20%20goryZ3631QQrdZ1QQcmdZV iewItem
>
> And the reserve isn't even meet yet.
>
> --
>
> Joe Cilinceon

A #13 is a rare pan. :-)
Strictly for collectors...

They usually go in 2" intervals. I have a #10, #12, and a #14.
I've never paid more than $65.00 for a Griswold, and that was for the
#12.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"mike" > wrote in message
. ..
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some of
> the finish is scraped and scratched. somehow it must be getting in the
> food.
>
> thinking of going back to cast iron. the prices are all over the place.
> i saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> single 11" cast iron skillet for over $100 at a cooking specialty
> store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality? anyone here use martha's cast iron stuff?
>
> thanks,
>
> mike
>
I recently quit using my cast iron. Too heavy for me to lift but I don't
like teflon pans. So we bought these titanium cookware. Absolutely
fabulous!

MoM

"OmeletOmelet" wrote

:::: How light was it? :-)
:::
::: I think the 3 together may have weighed about 3 lbs.
::
:: Hm.
::
:: Sounds like they may shatter if dropped.
::
:: Mine would probably break the floor. ;-)

Or your foot.

BOB

In article >,
" BOB" > wrote:

> "OmeletOmelet" wrote
>
> :::: How light was it? :-)
> :::
> ::: I think the 3 together may have weighed about 3 lbs.
> ::
> :: Hm.
> ::
> :: Sounds like they may shatter if dropped.
> ::
> :: Mine would probably break the floor. ;-)
>
> Or your foot.
>
> BOB

<lol> I'm still a bit more agile than that........ ;-D
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

> > Just guessing here... Sheldon has never been to Texas? Personally I do
not
> > live in a trailer (not even a double-wide <g>. In our family the only
time
> > we see the Velveeta and Rotel combo is during the holidays (admittedly
then
> > it is there).
>
> I see it at potluck parties at work. ;-)
> Kept hot in a crock pot... I don't care for it all that much.
> Makes my teeth stick together. <G>
>
> And I live in a 3 bedroom house on approx. 1/4 acre.
>
> He has no idea the paradise some parts of Texas are!
>
> >
> > Where in Texas do you live?
>
> San Marcos.

Very nice and a dynamite discount mall!

>
> >
> > Chris in Pearland, TX (burb of Houston)
>
> I know. ;-)
> The Houston area is pretty. Combines coastal area with pine forests...
> Our closest pine forest is Bastrop, about an hour or so away.
> --
> Peace!
> Om

I wish Texas naysayers would come when our bluebonnets are blooming. They
are absolutely breathtaking!

You know though (this was in Terms of Endearment) I have always wondered how
the heck you get from River Oaks (where Houston's rich and beautiful people
live) to Brennan's Restaurant (my favorite Houston restaurant) via
Galveston... never did figure that one out and I know the area well.

Chris in Pearland, TX

Mike H > wrote:
>"missmoon" > wrote in news:lJQsg.17450$_c1.13913
>@fed1read05:
>
>> My friends laugh because I'm a chef and they think I should have a
>> kitchen full of calaphon.
>
>I bet ya a good number of chefs would take a set of Cast Iron over Calphaon
>any day lol.

Calphalon is crap in any situation.

I have a cupboard full of All-Clad, and for one or two things
I wish I had a nicely seasoned Lodge skillet and a Le Creuset
enameled cast-iron dutch oven.

I actually do have the latter, in the classic flame orange.
But I got it on loan from someone who's going overseas
and will want it back when she returns. It's got a crack
in it and a bit of rust. I'm worried it's only got a few
more temperature cycles in it, and I don't want to be the
one to split it in half.

So I leave it on the back-left burner of the stove, just
for the look.

http://i6.tinypic.com/1zogmf4.jpg

--Blair

"limey" wrote >

> "OmManiPadmeOmelet" wrote:
>>
>> A dremmel tool can get into the small spaces.

>> Peace!
>> Om
>
> Ah - I think he has one of those suckers (at least, I know he did before
> the fire but don't know if it survived). I'll ask him.
>
> Dora

Yes, DH still has the Dremel. However, he took another look at the
cornbread pan and said it seemed OK but needed more seasoning. Eureka - I
seasoned it again in every crevice, coated the underside, baked a batch of
cornbread in it this evening to see what happened - and it didn't stick!
Looks like that pan is in business.

My recipe was too large for the pan; however, I filled each section to the
top and everything puffed up without running over.

Dora

wrote:
> In rec.food.cooking, limey > wrote:
>
>
>>Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
>>iron pills. I'm thankful another r.f.c. poster told me about giving myself
>>the shots, instead of dragging off to the M.D.'s office, waiting my turn,
>>and having them do it for a fee. Part of the fun of getting older.
>
>
> Why not just eat a better diet?
>

B vitamins are absorbed by the intestine. Various diseases or types of
surgery sometimes limit how well this absorption occurs. Therefore, you
can eat the best diet in the world and it ain't gonna help.

In article >,
"Chris Marksberry" > wrote:

> > > Just guessing here... Sheldon has never been to Texas? Personally I do
> not
> > > live in a trailer (not even a double-wide <g>. In our family the only
> time
> > > we see the Velveeta and Rotel combo is during the holidays (admittedly
> then
> > > it is there).
> >
> > I see it at potluck parties at work. ;-)
> > Kept hot in a crock pot... I don't care for it all that much.
> > Makes my teeth stick together. <G>
> >
> > And I live in a 3 bedroom house on approx. 1/4 acre.
> >
> > He has no idea the paradise some parts of Texas are!
> >
> > >
> > > Where in Texas do you live?
> >
> > San Marcos.
>
> Very nice and a dynamite discount mall!

Indeedy. :-)
Great place to find cool kitchen stuff.

>
> >
> > >
> > > Chris in Pearland, TX (burb of Houston)
> >
> > I know. ;-)
> > The Houston area is pretty. Combines coastal area with pine forests...
> > Our closest pine forest is Bastrop, about an hour or so away.
> > --
> > Peace!
> > Om
>
> I wish Texas naysayers would come when our bluebonnets are blooming. They
> are absolutely breathtaking!

Lots of people have no 'clu.
They think the entire state is like West Texas near El Paso...
The hill country, and the Northern part of the state are paradises.

>
> You know though (this was in Terms of Endearment) I have always wondered how
> the heck you get from River Oaks (where Houston's rich and beautiful people
> live) to Brennan's Restaurant (my favorite Houston restaurant) via
> Galveston... never did figure that one out and I know the area well.

That's Hollywood... <G>
They make it up as they go along!

>
> Chris in Pearland, TX
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article <UZXsg.17498$_c1.10099@fed1read05>,
PastaLover > wrote:

> wrote:
> > In rec.food.cooking, limey > wrote:
> >
> >
> >>Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
> >>iron pills. I'm thankful another r.f.c. poster told me about giving myself
> >>the shots, instead of dragging off to the M.D.'s office, waiting my turn,
> >>and having them do it for a fee. Part of the fun of getting older.
> >
> >
> > Why not just eat a better diet?
> >
>
> B vitamins are absorbed by the intestine. Various diseases or types of
> surgery sometimes limit how well this absorption occurs. Therefore, you
> can eat the best diet in the world and it ain't gonna help.

Very true.

One thing that helps tho' is to take vitamins only in capsules and not
in compressed tablets. They dissolve more easily. That's why the
majority of "Twinlabs" brand vitamins are in capsules. It's one of the
better brands out there.

There are also liquid vitamins available and that helps too.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article <UZXsg.17498$_c1.10099@fed1read05>,
> PastaLover > wrote:
>
>
wrote:
>>
>>>In rec.food.cooking, limey > wrote:
>>>
>>>
>>>
>>>>Yep, I give myself monthly shots of B-12, plus folic acid every day, plus
>>>>iron pills. I'm thankful another r.f.c. poster told me about giving myself
>>>>the shots, instead of dragging off to the M.D.'s office, waiting my turn,
>>>>and having them do it for a fee. Part of the fun of getting older.
>>>
>>>
>>>Why not just eat a better diet?
>>>
>>
>>B vitamins are absorbed by the intestine. Various diseases or types of
>>surgery sometimes limit how well this absorption occurs. Therefore, you
>>can eat the best diet in the world and it ain't gonna help.
>
>
> Very true.
>
> One thing that helps tho' is to take vitamins only in capsules and not
> in compressed tablets. They dissolve more easily. That's why the
> majority of "Twinlabs" brand vitamins are in capsules. It's one of the
> better brands out there.
>
> There are also liquid vitamins available and that helps too.

I have Crohn's disease and I take only liquid supplements when I can. Or
chewable or capsules if necessary; but only as a secondary consideration
to liquid. I've swallowed some very foul tasting stuff because if this.

I'm doing much better now; on Remicade. It bypasses the stomach
entirely--I go to my doctor's office once every 8 weeks for an IV infusion.

In rec.food.cooking, Blair P. Houghton > wrote:

> Calphalon is crap in any situation.

What is so crappy about it? I have a few pieces which seem to perform
well enough. It is just machined, anodized aluminum, with stainless
handles riveted on. It is very simple, no-frills kind of stuff. I got it
cheap at Amazon when this particular line was discontinued.


> I have a cupboard full of All-Clad, and for one or two things
> I wish I had a nicely seasoned Lodge skillet and a Le Creuset
> enameled cast-iron dutch oven.

I have a nice Lodge Dutch Oven that I got at their outlet store in TN for
cheap. It was no fun carrying it on the plane, but now I enjoy using it
very much. Why do you want one with enamel on it?


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, OmManiPadmeOmelet > wrote:

> I do the vast majority of my cooking in either the #10 or the #12
> Griswold. :-)

I'll bet they work very well.


> I will _not_ use aluminum.
> It's too damned reactive.

It depends on what you cook in it. Also, anodized aluminum is not so
reactive. It has all the good qualities of aluminum, but eliminates on of
the bad points.

Do you simmer tomato sauce in your cast iron?

> I have a #14 Griswold for roasting turkeys! That bugger will hold a 20
> lb. turkey. :-)

That sounds truly awesome. Did you inherit that? Got any pics? I'd love
to have something like that!

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow