Ping: sf - Thank you

On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

Re your June 18, 2005 answer to my post "Kirkland/Costco stainless-steel
pots/pans" I want to thank you for your encouragement re this set and
your suggesting that I "Compare 10 pieces of All Clad (on sale) for
$538.99." I did compare the Kirkland brand to the All Clad and my
opinion is that I like the Kirkland quality better. One thing certainly
I like is that they are made in Italy (lids are made in China, I think),
and many things I've noticed lately (that I'm in the market for) that
are made in Italy, I find are of such good quality.
Not to mention their Chianti wines which are of good value.
Oh, yes, I did purchase them today and am thrilled.
http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&c
at=&s=1 Thanks again, sf,
Dee Dee

Dee, I think you will really love that set of cookware. Apart from the
handles, it's rather similar to a set I bought about 12 years ago and I've
loved every minute of using it. I bought the "set" and a few additional
pieces that match. What's striking about the similarity is the "kettle"
shape of the pots and the domed lids which work well in returning the
condensed moisture back into the pot. I bought Meyer Bella Cuisine.
Here's a picture, but the sides of the current versions of the pots are not
as curved as the version I have.

http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1&lang=1

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

Re your June 18, 2005 answer to my post "Kirkland/Costco stainless-steel
pots/pans" I want to thank you for your encouragement re this set and
your suggesting that I "Compare 10 pieces of All Clad (on sale) for
$538.99." I did compare the Kirkland brand to the All Clad and my
opinion is that I like the Kirkland quality better. One thing certainly
I like is that they are made in Italy (lids are made in China, I think),
and many things I've noticed lately (that I'm in the market for) that
are made in Italy, I find are of such good quality.
Not to mention their Chianti wines which are of good value.
Oh, yes, I did purchase them today and am thrilled.
http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&c
at=&s=1 Thanks again, sf,
Dee Dee

Dee, I think you will really love that set of cookware. Apart from the
handles, it's rather similar to a set I bought about 12 years ago and I've
loved every minute of using it. I bought the "set" and a few additional
pieces that match. What's striking about the similarity is the "kettle"
shape of the pots and the domed lids which work well in returning the
condensed moisture back into the pot. I bought Meyer Bella Cuisine.
Here's a picture, but the sides of the current versions of the pots are
not
as curved as the version I have.

http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1&lang=1

--
Wayne Boatwright *¿*

Your article says: "Minimize the use of water by trapping the steam and
creating a "self-basting" oven that locks in taste and nutrients."
Yes, when I unpacked them quickly earlier, I noticed more clearly the shape
and was wondering if that perhaps might make them return moisture.

I had bought really not that long ago Costco's anodized set and after I
cooked with them, I wanted something a little different/better, so I'm
thinking this might do the trick. I know for sure that I'm going to be
cooking some Middle Eastern food in that larger pot - maybe some kitchiri
for starters.
Many thanks for your comments.
Dee Dee

On Fri 29 Jul 2005 10:06:41p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

Re your June 18, 2005 answer to my post "Kirkland/Costco
stainless-steel pots/pans" I want to thank you for your encouragement
re this set and your suggesting that I "Compare 10 pieces of All Clad
(on sale) for $538.99." I did compare the Kirkland brand to the All
Clad and my opinion is that I like the Kirkland quality better. One
thing certainly I like is that they are made in Italy (lids are made
in China, I think), and many things I've noticed lately (that I'm in
the market for) that are made in Italy, I find are of such good
quality. Not to mention their Chianti wines which are of good value.
Oh, yes, I did purchase them today and am thrilled.
http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=
&c at=&s=1 Thanks again, sf,
Dee Dee

Dee, I think you will really love that set of cookware. Apart from the
handles, it's rather similar to a set I bought about 12 years ago and
I've loved every minute of using it. I bought the "set" and a few
additional pieces that match. What's striking about the similarity is
the "kettle" shape of the pots and the domed lids which work well in
returning the condensed moisture back into the pot. I bought Meyer
Bella Cuisine. Here's a picture, but the sides of the current versions
of the pots are not as curved as the version I have.

http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1&lan
g=1

--
Wayne Boatwright *¿*

Your article says: "Minimize the use of water by trapping the steam and
creating a "self-basting" oven that locks in taste and nutrients."
Yes, when I unpacked them quickly earlier, I noticed more clearly the
shape and was wondering if that perhaps might make them return moisture.

Yes, it does a good job of it, especially nice for things like rice.

Quoted message said:

I had bought really not that long ago Costco's anodized set and after I
cooked with them, I wanted something a little different/better, so I'm
thinking this might do the trick. I know for sure that I'm going to be
cooking some Middle Eastern food in that larger pot - maybe some
kitchiri for starters.
Many thanks for your comments.
Dee Dee

I've never made kitchiri, but I have made kedgeree in mine quite a few
times and it works well for that.

Happy Cooking!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 10:06:41p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in rec.food.cooking:

> Re your June 18, 2005 answer to my post "Kirkland/Costco
> stainless-steel pots/pans" I want to thank you for your encouragement
> re this set and your suggesting that I "Compare 10 pieces of All Clad
> (on sale) for $538.99." I did compare the Kirkland brand to the All
> Clad and my opinion is that I like the Kirkland quality better. One
> thing certainly I like is that they are made in Italy (lids are made
> in China, I think), and many things I've noticed lately (that I'm in
> the market for) that are made in Italy, I find are of such good
> quality. Not to mention their Chianti wines which are of good value.
> Oh, yes, I did purchase them today and am thrilled.
> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=
> &c at=&s=1 Thanks again, sf,
> Dee Dee

Dee, I think you will really love that set of cookware. Apart from the
handles, it's rather similar to a set I bought about 12 years ago and
I've loved every minute of using it. I bought the "set" and a few
additional pieces that match. What's striking about the similarity is
the "kettle" shape of the pots and the domed lids which work well in
returning the condensed moisture back into the pot. I bought Meyer
Bella Cuisine. Here's a picture, but the sides of the current versions
of the pots are not as curved as the version I have.

http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1&lan
g=1

--
Wayne Boatwright *¿*

Your article says: "Minimize the use of water by trapping the steam and
creating a "self-basting" oven that locks in taste and nutrients."
Yes, when I unpacked them quickly earlier, I noticed more clearly the
shape and was wondering if that perhaps might make them return moisture.

Yes, it does a good job of it, especially nice for things like rice.

Quoted message said:

I had bought really not that long ago Costco's anodized set and after I
cooked with them, I wanted something a little different/better, so I'm
thinking this might do the trick. I know for sure that I'm going to be
cooking some Middle Eastern food in that larger pot - maybe some
kitchiri for starters.
Many thanks for your comments.
Dee Dee

I've never made kitchiri, but I have made kedgeree in mine quite a few
times and it works well for that.

Wayne, I learn something new everyday here.
Kedgeree
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,4170,00.html

"Traditionally eaten for breakfast, and originating in Anglo-India, where it
was known as kitchri, kedgeree also makes a wonderful lunch or supper dish."

This is a simple kitchri (no 'i' added in the name as I spelled it,
kitchiri), but what I was referring to.
http://members.lycos.co.uk/freerecipes/Recipes/Savory_rice_and_lentils_recipe.htm
Ah, the world of food!
Dee Dee

On Sat 30 Jul 2005 05:30:00a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 10:06:41p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in rec.food.cooking:
>
>> Re your June 18, 2005 answer to my post "Kirkland/Costco
>> stainless-steel pots/pans" I want to thank you for your
>> encouragement re this set and your suggesting that I "Compare 10
>> pieces of All Clad (on sale) for $538.99." I did compare the
>> Kirkland brand to the All Clad and my opinion is that I like the
>> Kirkland quality better. One thing certainly I like is that they
>> are made in Italy (lids are made in China, I think), and many things
>> I've noticed lately (that I'm in the market for) that are made in
>> Italy, I find are of such good quality. Not to mention their Chianti
>> wines which are of good value. Oh, yes, I did purchase them today
>> and am thrilled.
>> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topna
>> v= &c at=&s=1 Thanks again, sf,
>> Dee Dee
>
> Dee, I think you will really love that set of cookware. Apart from
> the handles, it's rather similar to a set I bought about 12 years ago
> and I've loved every minute of using it. I bought the "set" and a
> few additional pieces that match. What's striking about the
> similarity is the "kettle" shape of the pots and the domed lids which
> work well in returning the condensed moisture back into the pot. I
> bought Meyer Bella Cuisine. Here's a picture, but the sides of the
> current versions of the pots are not as curved as the version I have.
>
> http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1&l
> an g=1
>
> --
> Wayne Boatwright *¿*

Your article says: "Minimize the use of water by trapping the steam
and creating a "self-basting" oven that locks in taste and nutrients."
Yes, when I unpacked them quickly earlier, I noticed more clearly the
shape and was wondering if that perhaps might make them return
moisture.

Yes, it does a good job of it, especially nice for things like rice.

Quoted message said:

I had bought really not that long ago Costco's anodized set and after
I cooked with them, I wanted something a little different/better, so
I'm thinking this might do the trick. I know for sure that I'm going
to be cooking some Middle Eastern food in that larger pot - maybe some
kitchiri for starters.
Many thanks for your comments.
Dee Dee

I've never made kitchiri, but I have made kedgeree in mine quite a few
times and it works well for that.

Wayne, I learn something new everyday here.

So so I, Dee!

Quoted message said:

Kedgeree
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,4170,
00.html

"Traditionally eaten for breakfast, and originating in Anglo-India,
where it was known as kitchri, kedgeree also makes a wonderful lunch or
supper dish."

I had no idea the two dishes were really the "same" but geographically
different names.

Quoted message said:

This is a simple kitchri (no 'i' added in the name as I spelled it,
kitchiri), but what I was referring to.
http://members.lycos.co.uk/freerecipes/Recipes/Savory_rice_and_lentils_re
cipe.htm Ah, the world of food!
Dee Dee

Kedgeree seems most often made with smoked fish, usually haddock, whereas
kitchri or kitchiri (both spellings appear to be valid) seems most often
made with veggies, frequently with lentils as an addition.

I've never been overly fond of lentils, finding that they have what I can
only describe as a rather "muddy" flavor. The one exception is a lentil
and vegetable soup that I originally ate at a small restaurant in Ohio,
which I've since taught myself to make. It has brown lentils, tomatoes,
celery, carrots, and onion, seasoned with thyme, savory, pepper, and a
final punch of fresh lemon juice.

Thanks for enlightening me about kedgeree/kitchri.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 30 Jul 2005 05:30:00a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 10:06:41p, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in rec.food.cooking:
>>
>>> Re your June 18, 2005 answer to my post "Kirkland/Costco
>>> stainless-steel pots/pans" I want to thank you for your
>>> encouragement re this set and your suggesting that I "Compare 10
>>> pieces of All Clad (on sale) for $538.99." I did compare the
>>> Kirkland brand to the All Clad and my opinion is that I like the
>>> Kirkland quality better. One thing certainly I like is that they
>>> are made in Italy (lids are made in China, I think), and many things
>>> I've noticed lately (that I'm in the market for) that are made in
>>> Italy, I find are of such good quality. Not to mention their Chianti
>>> wines which are of good value. Oh, yes, I did purchase them today
>>> and am thrilled.
>>> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topna
>>> v= &c at=&s=1 Thanks again, sf,
>>> Dee Dee
>>
>> Dee, I think you will really love that set of cookware. Apart from
>> the handles, it's rather similar to a set I bought about 12 years ago
>> and I've loved every minute of using it. I bought the "set" and a
>> few additional pieces that match. What's striking about the
>> similarity is the "kettle" shape of the pots and the domed lids which
>> work well in returning the condensed moisture back into the pot. I
>> bought Meyer Bella Cuisine. Here's a picture, but the sides of the
>> current versions of the pots are not as curved as the version I have.
>>
>> http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1&l
>> an g=1
>>
>> --
>> Wayne Boatwright *¿*
>
> Your article says: "Minimize the use of water by trapping the steam
> and creating a "self-basting" oven that locks in taste and nutrients."
> Yes, when I unpacked them quickly earlier, I noticed more clearly the
> shape and was wondering if that perhaps might make them return
> moisture.

Yes, it does a good job of it, especially nice for things like rice.

> I had bought really not that long ago Costco's anodized set and after
> I cooked with them, I wanted something a little different/better, so
> I'm thinking this might do the trick. I know for sure that I'm going
> to be cooking some Middle Eastern food in that larger pot - maybe some
> kitchiri for starters.
> Many thanks for your comments.
> Dee Dee

I've never made kitchiri, but I have made kedgeree in mine quite a few
times and it works well for that.

Wayne, I learn something new everyday here.

So so I, Dee!

Quoted message said:

Kedgeree
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,4170,
00.html

"Traditionally eaten for breakfast, and originating in Anglo-India,
where it was known as kitchri, kedgeree also makes a wonderful lunch or
supper dish."

I had no idea the two dishes were really the "same" but geographically
different names.

Quoted message said:

This is a simple kitchri (no 'i' added in the name as I spelled it,
kitchiri), but what I was referring to.
http://members.lycos.co.uk/freerecipes/Recipes/Savory_rice_and_lentils_re
cipe.htm Ah, the world of food!
Dee Dee

Kedgeree seems most often made with smoked fish, usually haddock, whereas
kitchri or kitchiri (both spellings appear to be valid) seems most often
made with veggies, frequently with lentils as an addition.

I've never been overly fond of lentils, finding that they have what I can
only describe as a rather "muddy" flavor. The one exception is a lentil
and vegetable soup that I originally ate at a small restaurant in Ohio,
which I've since taught myself to make. It has brown lentils, tomatoes,
celery, carrots, and onion, seasoned with thyme, savory, pepper, and a
final punch of fresh lemon juice.

Thanks for enlightening me about kedgeree/kitchri.

Cheers!

--
Wayne Boatwright *¿*

Coincidentally re lentils, I watched 'America's Test Kitchen' (PBS) at 11:00
am today and they featured cooking hints on lentils -- they used lentils
using a French name, but I call them French lentils and they do taste a bit
different-ly to me. She used thyme as the main herb and the main 'final
punch' was balsamic vinegar.
Dee Dee

Dee Randall said:

Oh, yes, I did purchase them today and am thrilled.
http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&topnav=&cat=&s=1
Thanks again, sf,

You're very welcome and thanks for the feedback!

On Sat 30 Jul 2005 09:05:16a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 30 Jul 2005 05:30:00a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 29 Jul 2005 10:06:41p, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> On Fri 29 Jul 2005 09:22:02p, Dee Randall wrote in
>>> rec.food.cooking:
>>>
>>>> Re your June 18, 2005 answer to my post "Kirkland/Costco
>>>> stainless-steel pots/pans" I want to thank you for your
>>>> encouragement re this set and your suggesting that I "Compare 10
>>>> pieces of All Clad (on sale) for $538.99." I did compare the
>>>> Kirkland brand to the All Clad and my opinion is that I like the
>>>> Kirkland quality better. One thing certainly I like is that they
>>>> are made in Italy (lids are made in China, I think), and many
>>>> things I've noticed lately (that I'm in the market for) that are
>>>> made in Italy, I find are of such good quality. Not to mention
>>>> their Chianti wines which are of good value. Oh, yes, I did
>>>> purchase them today and am thrilled.
>>>> http://www.costco.com/Browse/Product.aspx?prodid=10048379&whse=&top
>>>> na v= &c at=&s=1 Thanks again, sf,
>>>> Dee Dee
>>>
>>> Dee, I think you will really love that set of cookware. Apart from
>>> the handles, it's rather similar to a set I bought about 12 years
>>> ago and I've loved every minute of using it. I bought the "set"
>>> and a few additional pieces that match. What's striking about the
>>> similarity is the "kettle" shape of the pots and the domed lids
>>> which work well in returning the condensed moisture back into the
>>> pot. I bought Meyer Bella Cuisine. Here's a picture, but the sides
>>> of the current versions of the pots are not as curved as the
>>> version I have.
>>>
>>> http://www.meyercanada.ca/MeyerCanadaProductSpecifications.asp?Pid=1
>>> &l an g=1
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Your article says: "Minimize the use of water by trapping the steam
>> and creating a "self-basting" oven that locks in taste and
>> nutrients." Yes, when I unpacked them quickly earlier, I noticed
>> more clearly the shape and was wondering if that perhaps might make
>> them return moisture.
>
> Yes, it does a good job of it, especially nice for things like rice.
>
>> I had bought really not that long ago Costco's anodized set and
>> after I cooked with them, I wanted something a little
>> different/better, so I'm thinking this might do the trick. I know
>> for sure that I'm going to be cooking some Middle Eastern food in
>> that larger pot - maybe some kitchiri for starters.
>> Many thanks for your comments.
>> Dee Dee
>
> I've never made kitchiri, but I have made kedgeree in mine quite a
> few times and it works well for that.
>

Wayne, I learn something new everyday here.

So so I, Dee!

Quoted message said:

Kedgeree
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,417
0, 00.html

"Traditionally eaten for breakfast, and originating in Anglo-India,
where it was known as kitchri, kedgeree also makes a wonderful lunch
or supper dish."

I had no idea the two dishes were really the "same" but geographically
different names.

Quoted message said:

This is a simple kitchri (no 'i' added in the name as I spelled it,
kitchiri), but what I was referring to.
http://members.lycos.co.uk/freerecipes/Recipes/Savory_rice_and_lentils_
re cipe.htm Ah, the world of food!
Dee Dee

Kedgeree seems most often made with smoked fish, usually haddock,
whereas kitchri or kitchiri (both spellings appear to be valid) seems
most often made with veggies, frequently with lentils as an addition.

I've never been overly fond of lentils, finding that they have what I
can only describe as a rather "muddy" flavor. The one exception is a
lentil and vegetable soup that I originally ate at a small restaurant
in Ohio, which I've since taught myself to make. It has brown lentils,
tomatoes, celery, carrots, and onion, seasoned with thyme, savory,
pepper, and a final punch of fresh lemon juice.

Thanks for enlightening me about kedgeree/kitchri.

Cheers!

--
Wayne Boatwright *¿*

Coincidentally re lentils, I watched 'America's Test Kitchen' (PBS) at
11:00 am today and they featured cooking hints on lentils -- they used
lentils using a French name, but I call them French lentils and they do
taste a bit different-ly to me. She used thyme as the main herb and the
main 'final punch' was balsamic vinegar.
Dee Dee

Hmm... I'll have to try using the balsamic instead of the lemon juice.
Sounds good!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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