Subj : Re: Cookware [1]
To : Ruth Haffly
From : Dave Drum
Date : Tue Apr 02 2024 05:18:38
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Well, sure. That's the recipe for success ... "Dance with who brought
DD> you." Something that Steak & Shake hasn't got a grip on. They went
RH> Fast track to closing the doors on a place. We've never stopped at the
RH> S&S in Raleigh, found other places to spend money on food.
DD> I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
DD> I've eaten at the #1 location where he started it all, just 50 mor so
DD> miles up the road from me.
RH> Like other founders who started something good, only to have it
RH> corrupted over the years so it bears little resemblence to the
RH> original.
Not only in business but government and religion. When life evolves it's
not always in a positive way. Bv(=
DD> from regular waitress service to a "Quick Serve" model like Panera
DD> Bread, Culver's or Starbucks. The food is the same but the experience
DD> is far
RH> Last time we were in a Panera Bread was several years ago, using a gift
RH> card from one of our daughters. Gotten ice cream at Culvers (but again,
RH> not in years) and even more years since we've been in Starbucks.
DD> Panera's is OK as a bakery or maker of bagels. My Sunday morning
DD> breakfast bunch went there once for breakfast at the suggestion of one
DD> of our guys. We've never gone back,
RH> We've gone there a few times, more so when we lived in GA than up here.
RH> They are good for a change from the usual fast food place in that a cup
RH> of soup and a half sandwich are just as filling. There's usually a
RH> variety of soups and sandwiches to choose from also.
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down
restaurant.
DD> I still see many of my (former) S&S servers in different venues. One
DD> of them told me that she couldn't afford to stay w/Steak & Shake as
DD> her average tipped hourly income was north of U$20/hr (More than I
DD> make after 18 years @ AutoZone.
RH> A food service job is quite strenuous; I did it one summer while in
RH> high school but couldn't do it now.
I never found food service to be "strenuous". Although at 82 all those
hours on my feet and the hustling food would probably do me in. I'd have
to settle for sitting o a tall stool and running the ca$h register.
8<----- MAPLE SIRUP DRAINED ----->8
DD> The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
RH> We stopped into their outlet in SC along I-95 on our way to/from
RH> Florida a couple of times. Looked, but they didn't have what we wanted
RH> or could afford.
DD> Especially not afford. Some of their prices would give John D.
DD> Rockefeller pause.
RH> Very much so; we refer to it as "the fancy French cookware store". We
RH> also checked out the Sabret (?) outlet--they do knives--but found
RH> nothing there that wasn't covered by our Rada collection for our needs.
DD> I've got some Rada (mostly steak) knives from my sister's church fund
DD> raisers over the years. I'm not a big fan of the metal handles.
RH> You can get them with black composite handles. We had one knife with
RH> that handle (metal handle was sold out at that place) but found the
RH> same knife with the metal handle a couple of years ago. The composite
RH> handle one is now part of the camper kitchen. Found a set of 6 brand
RH> new steak knives at a yard sale for (IIRC) $15. a few years ago so got
RH> them, added a couple more. Most of our knife blocks (2) are filled with
RH> Rada knives.
When Georgia was flogging them for her church group fund-raiser all I ever
saw available was the brushed aluminum handles. The composite hanles would
have been (very) nice.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8" chef's
knifw I scored for U$1 at a flea market and some Santoku Japanese knives.
But, my overall most used/go to knife is an old "Old Hickory" butcher's
knife. It has a 10" forged steel blade, riveted wood handle and I keep it
sharp with my whet stone and steel hone.
DD> All are in the colour LeCreuset calls "Flame" (orange). And all
RH> would DD> be uber-expensive to replace w/new. The little skillet, I
RH> see, is DD> U$136. I paid (IIRC) U$30 for the saucepan and little
RH> skillet on eBay DD> several years ago.
RH> You got a good deal. I like their blue but doubt I'll ever own any
RH> unless gifted it. Bought a number of stainless steel pieces a while ago
RH> that are our main pots, also have a couple of Calphalon pieces. Other
RH> stainless acquired over the years for canning include a 12 qt and 24 qt
RH> stock pots/water bath canners.
DD> Had I not scored such a super deal I'd not have been able to afford
DD> new Le Creuset pieces. I'm interested to see what Lodge's enamelled
DD> pieces go for.
RH> If I remember in September, I'll jot down some prices at the outlet
RH> store.
I looked on te interweb and their 7 1/2 qt. oval, enamelle,d Dutch oven
can be had @ Target <U$100. I'd expect even friendlier pricing at the
outlet store.
They also offer ths: An oval casserole in 2 Quart size.
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL?th=1
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
1 1/2 lb Breakfast sausage
2 c A-P flour
4 c Milk
2 c Water
Salt & coarse ground pepper
Brown sausage in Dutch oven. Add milk and while milk is
still cool, mix flour and water thoroughly and add to
milk. Stir constantly as it thickens to desired texture.
Salt and pepper. Serve over biscuits.
Uncle Dirty Dave's Kitchen
MMMMM
... Ireland is famous for being angry at England (with good cause)
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