Posts by palomalou

I've had two and loved them. They were both about 4 feetx2.5 so held/hold a lot. Each was chosen to go well with the light over the breakfast table in their respective kitchens. The one now cannot be seen in this photo, but its...

Still fond of my Calphalon stuff.

My very humble 2 cents: perhaps if the item is mixed and then goes into the oven IMMEDIATELY after adding the hot water it works. That is how the cornbread recipe I use does it.

Anneke, you lucky thing to still be in an urban area! Gradually this neck of the woods is getting a few things, but the Chinese families still drive Atlanta (5 hours away) monthly for ingredients! Although I completely understand the...

Thanks, Phil. The outside feels slick but not oily, so it sounds okay. One thought I had was that while some of my sure-seem-flat-to-me Calphalon pans still tend to "whirl" on the burner when stirred: the cast iron is heavy...

We do not have a gas line, and have a smoothtop. I have an old Griswold skillet that belonged to my mother which I attempted and perhaps succeeded in reseasoning last night. As per several instructions on the internet, I put Crisco...

I tried one of the ryes. I actually don't care for rye but DH loves it; the BBA NY deli rye is much better, in his opinion.

Flung myself on DH's mercy and he couldn't make it work in Netscape either, but it does in Safari. Go figure. :D

:cry: Preferences said all messages, so I changed it to for last year, but still no dice. And, Mezzaluna, your dream kitchen thread is one which I really want to visit! Palomalou

Many thanks, Mezzaluna! I forgot about that option entirely. :bounce: