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GWYNANNE1's Photo GWYNANNE1 Posts: 3,751
8/25/19 7:55 P

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I have a clay roaster I bought at the MN Ren Fest eyars ago I forgot about. I need to pull it out and work with it. Love it

SYLPHINPROGRESS's Photo SYLPHINPROGRESS SparkPoints: (107,409)
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8/23/19 3:59 A

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Yes, it's nice that two of you have posted recently.

Julia, your ceramic piece may well be authentic Roseville. As to tagines, they are sweet pieces, but I haven't an inch of storage space for anything new. I expect to get a new wall cabinet in the near future and it looks from down here that there is space to double-decker them. That is, put a second, less-high cabinet above the main one. Then I'd have the space, but it's unlikely I'd climb up to get whatever is stored there. The one or two times that I experimented with Moroccan recipes the specified tagines, I improvised. The food was fine to the mouth.

Having bought mace a couple of months ago, the pot roast recipe came to mind a few days ago. When I finish off the two large-batch concoctions I've been alternating for dinner lately, I'll jump in to improvisation mode.

Edited by: SYLPHINPROGRESS at: 8/23/2019 (04:05)
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ECOAGE's Photo ECOAGE Posts: 12,671
8/23/19 12:12 A

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oldies but goodies ... this thread and vintage pottery!

It takes a long time to grow young. - P. Picasso

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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,671
8/19/19 12:45 A

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Tagine - clay pots -

htts://www.amazon.com/Tagine-Cooking
-O
riginal-Moroccan-Handmade/dp/B00DH8Z0VQ


miriamsearthencookware.com/pr
oduct/cla
y-pot-cooking-pan/




and later on, ya'll switched to Roseville pottery... when my grandparents died, I found a small hanging flower pot that if it isn't Roseville (it's hanging up now in a dark corner and I'm not gonna go try to look at it again), it's a close copycat - sort of resembles this one on eBay, but without the side handles, and flowers are a bit different:

htts://www.ebay.com/itm/Antique-Rose
vi
lle-Snowberry-Hanging-Planter-Vase-PR>ink-Double-Handle-Art-Deco/333274847
48
0?hash=item4d98ba98f8:g:b8QAAOSwZSpdN00y


I did get a sort of zoomed up photo of mine, so will upload it in an edit of this post, from my phone.

Later:



Edited by: PROVERBS31JULIA at: 8/19/2019 (00:50)
She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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8/19/19 12:19 A

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Maybe the spoon was a "weapon"? as in "applying the rod upon your children etc etc"...?

My husband has one of those thin thick thin rolling pin - his mom had it. I still have my grandma's rolling pin which was straight (parallel to surface) with handles on each side to roll with. I can use it better than the other kind. We keep them both... just in case...

Did your grandmother ferment cabbage or other veggies? She might have used the larger spoon with longer handle to help smush all the veggies down to the bottom of the jar/crock as she layered them with salt, packing it all down. Not supposed to use metals in fermenting, from what I understand.

Okay I need to get back to looking for the post thread I was looking for before I tripped over these interesting topics. I think we had one about Jewish exercise music... think I found some possibilities.

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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8/19/19 12:14 A

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Ohhh I just saw this.... sounds like some of the recipes prepared in tagines at the local Marrakech Cafe?? although they also use the same seasonings with lamb or with chicken. Sounds good. I know this is an older post but I can come back.

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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5/21/19 11:14 A

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I still don't feel right about SA.

The link is for their Connecticut and Rhode Island branches. I can't recall how I searched the national website nine or 10 years ago, but, now, when I enter "same sex marriage" in its search bar, I get much about hurricane season in reply. A search for "homosexual" and "homosexuality" yields nothing.

It seems to me that not denying services to a certain group isn't necessarily the same as letting members of the group live the lives that make sense for them. The proselytizing will always be an issue for me. No faith here in Salvation Army.

Even if I were to view it favorably, my clothing donations will always go to Bottomless Closet.

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PHEBESS's Photo PHEBESS Posts: 44,690
5/20/19 11:36 P

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I also have tried to avoid donations to any organization that has religious affiliations or that proselytizes to people who benefit from their services.

So when I "donate" clothes or shoes or even small toiletries, they either go to homeless shelters, battered women's shelters, or the drop boxes in town (usually run by organizations that help people with cognitive disabilities). When we left St Thomas, I tried to donate most of my work clothes to the women's shelter - I explained to them that I figured many of the women would need work clothes if they were trying to find another job, and that I though work clothes would be helpful. Although it turned out that the shelter also ran a small store where they sold donated items, to help fund the shelter.

But I actively avoid anything religious.




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ECOAGE's Photo ECOAGE Posts: 12,671
5/20/19 3:21 P

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hmmm, maybe but easy to confuse because I know of a local job search group called Pressed 4 Success.

Think Scarlett and not Burnett. I wonder if my brain made that connection without telling me at the time! It's not a big mental leap from the Civil War and Tara Plantation to Plains, Georgia.

No religion, legislative sanctions prohibited it because of the source of funding. Working from the Mayor's Office, I was responsible for awarding grant money, as well as direct assistance of needy clients. Other charitable groups routinely asked about congregation or parish before I could send someone to the office, and this meant those charities were not eligible for funding through my grants.

On their own time, they can and do proselytize.

You can be glad to know they have changed their position and adopted a nondiscrimination policy. Coincidentally, I became aware of this change only last week when I was hunting for info about another topic.

ctri.salvationarmy.org/SNE/Nondiscri
mi
nation


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5/20/19 2:22 P

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I believe that your moss green velvet ballgown was stylish and elegant, but I can't help picturing Scarlett's gown, not to mention Bob Mackie's take on it for Carol Burnett.

My objection to Salvation Army lies in two, clear policies clear that I read on their website 10 years ago and had had some suspicion of. You may recall that I [used to] organize clothing exchanges for the NYC-area, weight-loss surgery community. The first two were held at and for NYUMC patients in conjunction with support group meetings. Knowing there would be leftovers, I called around to non-profits that had various clothing programs and confirmed that SA was the only place that still picked up donations. I arranged with them to do so at the surgery practice's office the mornings after the exchanges. A friend mentioned what he knew would trouble me: One policy stated the SA's adamant objection to same-sex marriage; the other referred to its being acceptable to be homosexual, but not to act on it. That did it for me. I began calling around for options, which is how I found Bottomless Closet. They hosted my group (being off NYU premises, I extended invitations to WLS patients from hospitals in all the boroughs and suburbs) during their off hours. We had a great venue and the leftovers remained for their clients. Best of all is that they were always short of large sizes. Our partnership made a nice dent.

It's no surprise that SA doesn't deny services based on religion. From what I've seen and heard from other sources, they do proselytize amongst the needy to adopt the SA religion. I have a hard time with any religion that proselytizes.

That's my own view and understanding of the group. No doubt that many members of SA are good people.

The other clothing organization you mentioned, is that Dress for Success? It's much older than BC. I remember that they got a great feature article in the Times when they were starting. I called DforS when I was exploring possibilities for the clothing exchange. The woman I spoke with was snippy and superior about what they do and accept that I was happy to end the phone call. Again, not to say that they don't do good things, but when I became familiar with BC and its programs, I cared as much about them as my WLS people.

More than you bargained for, eh?

Edited by: SYLPHINPROGRESS at: 5/20/2019 (14:22)
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ECOAGE's Photo ECOAGE Posts: 12,671
5/20/19 1:42 P

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I'll ask. What are your reasons, Laurie? Disclaimer: I like them. Long ago and far away, The Salvation Army was a reliable resource when my job was to provide assistance to community residents in need of help. Unlike other charitable organizations, they didn't ask about the needy person's religion in order to qualify for help. I became friends with the staff person who grew up in TSA.

The local paper has had articles about a group like your Bottomless Closet but with a different name. And that reminded me of another group who collects donations for proms. I think today's dress code would put my shoes in the prom category and not the best choice for a job interview. My long gowns and fanciest of dresses are gone. We went to a Clinton Inauguration Ball and I danced in the moss green heels that coordinated so nicely with my moss green velvet ballgown with insets of ivory lace at the waist. The purple heels were worn with a fitted purple gown to many weddings. Just the shoes remain. And my evening bags, always luv those little impractical sparkly bags!

Most of the stored everyday clothes and dresses still fit me and are kind of classic so no one else would know they aren't recently purchased but if I get a compliment, I can honestly say "this old thing!" Quite a few pairs of jeans in all kinds of styles ... they don't fit, but maybe, with another 10 pounds gone ... Kind of sad and pathetic to remember thinking how I felt really big when I could wear the now too small jeans that look teeny to me today. And it is really obvious that clothing manufacturers changed measurements for sizes, for example, I think an old shirt marked large would be in the store marked medium by today's standards.

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5/20/19 10:04 A

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That's a good idea, Phebe. My uncomfortable, unreturnable shoes go to the back of the closet. It would be far better to donate them. I'll be having some repairs done in my apartment soon. The project after that is to go through packed-away clothes, confess which I'll never, ever get to wear again and donate whatever is suitable to Bottomless Closet. There must be some shoes around here that can go to them as well.

Now that I mention Bottomless and we're on donating usable items, an acquaintance made a comment a few months ago that has stayed with me. The subject was donating and she mentioned that she drops everything off at a Salvation Army store. I calmly told her that I won't donate to S.A. She replied with the same arch tone that some people used way back when they heard of my opposition to the war in Vietnam: "You're one of THOSE?!" I don't even know how she interpreted my comment, as I hadn't given my reasons. It may be that she felt judged because I rejected an organization that she is comfortable enough with.

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PHEBESS's Photo PHEBESS Posts: 44,690
5/20/19 12:16 A

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I've seen plenty of slightly to very used shoes and sandals in "vintage" clothing stores. And if I buy shoes that turn out to not be perfectly comfortable, I donate them. I don't want to hold onto shoes that are uncomfortable.

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ECOAGE's Photo ECOAGE Posts: 12,671
5/19/19 11:22 P

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They are in good condition. I didn't get to wear black lace high heels too often.

I wore them all often enough to mess up my feet. Thanks to those lovely heels, I have arthritis in both of my big toes. On second thought, it might be unkind to donate them!

I had no idea that feet get bigger during pregnancy and (like other body parts) they don't shrink back to their former size, especially if those body parts are over 40 years old. I kept thinking some of my jeans would fit again too but I gave up on that hope long ago.

The shoes were hard to find and it's still difficult to find nice shoes that aren't leather. For me it's a lot easier to say "no" to a pot roast than a nice pair of shoes or a great handbag. Pieces of art!



It takes a long time to grow young. - P. Picasso

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5/19/19 9:17 P

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Your shoes are not at all an odd donation. They must be in good condition or you wouldn't have kept them. Other people would be happy to put them on.

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5/19/19 8:24 P

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Speaking of shoes ...

The closet pole and shelf came off the wall in the guest bedroom closet. It's our linen closet with all the bed sheets and extra blankets and extra pillows. It's where I keep off-season clothes, and my dresses. And too big clothes, and lots more too small clothes. Shopping in my closet and going down memory lane.

I pulled out the shoeboxes with my beautiful high heels. What to do with them? Get rid of them? Seems like an odd donation for a second-hand store. Put them back in the closet after it is fixed? They are so pretty! Red ones with a tiny bow over the heel. Moss green velvet. Black lace. I bought them to match my formal dresses. And a couple of black pairs and a nude to wear with business suits. I also wore those red beauties with a red rough linen business suit. Lookout! Power-suit coming into the meeting room! All are from way back in my before kid days when my feet were a size and a half smaller and I could walk wearing spikes, and I walked into meeting rooms.


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5/19/19 7:31 P

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What? No penny loafers? Silly me: You're just younger enough.

Stoking the engines always made me frisky. Same for the recollections. Like a cat on a hot tin roof.

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PHEBESS's Photo PHEBESS Posts: 44,690
5/19/19 5:20 P

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LOL - you're feeling frisky today!

I had a lovely Fair Isle style sweater from LL Bean, in a gorgeous heathered teal color.....with an off-white yoke, and the pattern against that in teal and sort of rusty brown. Wore it with a heathered rust wool split skit, and I actually had knee socks in a similar teal color. Brown clogs. Sort of a preppy hippie look.

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5/19/19 11:19 A

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That's why I use only a shovel to shovel coals. I learned that safety tip when I worked as an apprentice stoker on the railroads and the freighters.

The Fair Isle pattern is right there. You know all those old photos of rail and shipping workers wearing Fair Isle sweaters? I knitted them when I was taking breaks. They got a little sooty, but the smudges didn't show in pictures when only b&w was available.

Oh, my. Look at these patterns.

www.pinterest.com/pin/41841262161495
11
17/


Edited by: SYLPHINPROGRESS at: 5/19/2019 (11:20)
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5/19/19 1:57 A

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Ugh, the whole shower and wedding and baby shower and on and on - all just gift giving opportunities. I was once invited to a shower when I was not invited to the wedding itself - the height of tacky!!!!

I don't know when the scoop kind of ladle came into being - I imagine that for a while, ladles were straight. It would be an awkward way of serving, however.

It almost looks more like the kind of device used to scoop coals out of a fire and carry them to another fireplace or stove - but it makes no sense to have that made out of wood, since it would burn with the coals.

The star design in the interlocking diamonds almost looks like a Fair Isles sweater pattern - so pretty!




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5/18/19 4:10 P

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It could be used for dishing from a pot, but, again, the length alone makes for an awkward maneuver. The fact that the handle and "ladle" are one, straight line, unlike a typical ladle with the handle and "scoop" forming something of a right angle (how else to describe it?),

Wait! Gail, you're on to something. I just googled soup ladle and saw some that are straight or nearly so.

It was I who mentioned the piece with the turquoise stars. Now that you say it, yes, recollections of Pyrex.

Long ago I heard of rolling pins made to hold ice or ice water. It sounds like a good idea, but were/are they effective?

Hasn't "wedding fluff" escalated through the years? Another thing that makes my eyes pop is the mercenary to-do over pregnancy. The "reveal party" came to my attention no more than a year ago. Get over yourselves, folks. People have been giving birth for a long time and there aren't many gender choices. Are gifts for gender expected in addition to gifts at the time of birth?

Whew.

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ECOAGE's Photo ECOAGE Posts: 12,671
5/18/19 1:36 P

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Laurie, I'm guessing that you have a ladle. She might have used it for serving the whole family something thick like oatmeal or kasha. It certainly does have personality, and it is beautiful.

Now that I've been searching for more info, I think my rolling pin is collectible because it's classic harvest gold but it is not official Tupperware. The official mid-century Tupperware rolling pin is interesting and looks a lot more functional than my useless piece of plastic. The Tupperware rolling pin should be filled with ice water to keep the butter or lard cold while shaping your pie crust. Alternatively, you could fill it with warm water for a yeast dough.

I never liked the traditional wedding fluff and I still don't. I did not want a bridal shower. A few relatives and close family friends were thoughtful enough to give me gifts even without the party. My aunt's sister-in-law was a Tupperware lady. She gave me the rolling pin and the whole canister set. My harvest gold canisters have been in constant use for over 45 years and look like new.

The metal canister is not mine. A version of the turquoise star was one of the Pyrex designs. Maybe that's what you are thinking, Phebe?

It takes a long time to grow young. - P. Picasso

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5/18/19 6:34 A

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Of course, BUT...

The spoon end alone is about 3 1/4" L x 2" W x almost 1" D (well, maybe 3/4"). It must have been designed for huge pots, but I'd say cauldron is more like it. Holding toward the end of the handle is unwieldy and offers little control over motion. It's necessary to choke up on the handle in order to control it.

This spoon makes no sense, but it has personality.

Edited by: SYLPHINPROGRESS at: 5/18/2019 (06:37)
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5/18/19 2:00 A

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Laurie, do you think the giant spoon is for soups and stews? Things that would be in a deep pot but needed stirring?

And I like that kind of rolling pin - but I spent many years without a rolling pin, and just using a wine bottle instead. Yeah, I know - but it does work well. I always though that kind of rolling pin might help with preventing thin edges to whatever you're rolling out. But I get them anyway.

Eco, is the Tupperware rolling pin supposed to prevent pie crust from sticking to it? Or are those the silicone kind?

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5/17/19 10:50 P

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Gail, I didn't know of Tupperware rolling pins. I do hope it wasn't the wedding gift in entirety. At least a large set of Tupperware?

The pattern on the container behind it is vaguely familiar. Is it another major line of goods?

Since you mention rolling pins, here is my grandmother's, 21". I tried it once long, long ago and got no where. I'm a less than infrequent baker and a poor roller and it may be that the shape of this pin needs some getting used to. If the shape isn't clear, the ends taper off from the thicker center.

The bafflingly large (17") spoon is also hers. Again, tried it once eons ago, perhaps to stir my one-time-only gefilte fish mixture, her wooden bowl being the one in which I hand-chopped the fish with her blade. I can't imagine what, if anything she used the spoon for. Not only is it huge, but she was tiny.



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5/17/19 6:13 P

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I haven't been to the Gardner for years!

I've got to get my phone fixed soon. I'm going to have graduation pics at the end of next week. But for now, I have to rely on Google.

I love their efficient marketing plan. Each pattern design was glazed in a choice of three color themes. The design was used on numerous shapes, and the shapes repeated for the various designs. Here's a guide to the Roseville Pottery design options. Phebe you might find your mom's design, and then click the link to the shapes.

www.justartpottery.com/all-roseville
-p
ottery/


And a brief history ...
rosevilleart.com/history.html

We have this 7" vase filled with dried red roses standing on top of a corner shelf.



And this 18" giant vase was used as the umbrella stand. A collector's guide has it listed with a value of $750.



I've been reorganizing my pantry now that I can finally tolerate being on my feet. It's almost iced tea season and my iced tea spoons were hiding ... but I found them in an odds n' ends basket holding too many odds n' ends. I also found my Harvest Gold Tupperware rolling pin, a wedding shower gift from 1976. I was about to toss it into the trash because I never liked using it ... it's much too light ...but then I thought about our conversation and wondered if it would be considered a vintage treasure. It is!



It takes a long time to grow young. - P. Picasso

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5/17/19 7:48 A

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I shall go to it now.

LAURIE, NYC

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5/16/19 8:30 P

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I think my mother had a Roseville flowerpot - it always had a Chinese evergreen plant in it.

It looked something like this, but no handles and my brain thinks bamboo, not pine cones:




Laurie, our blog about the Gardner Museum is up.

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5/16/19 8:54 A

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I don't recall Roseville pieces from my childhood, but they certainly may have been in the homes of grandparents. My greatest familiarity probably is from Antiques Roadshow. Some of the pieces are greatly appealing.

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5/16/19 3:22 A

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Or possibly wedding gifts they received?

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5/16/19 2:43 A

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Roseville Pottery wasn't something I saw growing up. I rescued the vases because they remind me of good times sharing red wine and giggling with my husband's nana.

I guess it's another one of the everyday must-have items that everyone's parents could afford. And now its's rare and valuable. Nostalgia combined with practicality?

It takes a long time to grow young. - P. Picasso

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PHEBESS's Photo PHEBESS Posts: 44,690
5/16/19 2:22 A

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My parents had some of the Roseville stuff, as did Richard's mom. I think my mother also had some in her antique store.

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ECOAGE's Photo ECOAGE Posts: 12,671
5/16/19 2:01 A

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I enjoy watching Antiques Roadshow every once in awhile. I'm always half-expecting to see one of my treasures on the show. So far, it happened once. A one woman had a vase for an appraisal. It's Roseville Pottery from the mid 1940's. They are clearly marked with the style and size. The distinctive coloring and design matched two vases that I keep in my dining room. They were in my husband's grandparents' Florida condo for years. One good size vase was kept on a shelf and the very large one was used as an umbrella stand.

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5/15/19 8:42 A

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Gail, you made me think of "Antiques Roadshow." I watch once in a while and find it good entertainment. The phrase, "more affordable," was used by one of the experts and I laughed my head off. It is as subtle a snub as can be.


Edited by: SYLPHINPROGRESS at: 5/15/2019 (08:46)
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5/15/19 1:23 A

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Gail, the wedding we went to last weekend (well, the one before that) was in Waltham, MA, at a museum that had a huge display of Waltham watches and clocks. The museum is the Charles River Museum of Industry and Innovation- they may have more info about that watch!

Here's a link to their web page: www.charlesrivermuseum.org/

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ECOAGE's Photo ECOAGE Posts: 12,671
5/15/19 12:29 A

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I've been searching for information about some of the vintage family possessions that I have around the house. My phone camera still won't let me send pics to myself so these are from online. But the watch still works!



I figured out the style and year of Ern's grandfather's Waltham pocket watch. First I had to discover how to open it to find the serial number. It was manufactured in 1902. It is printed with Sterling on the inside mechanism. Reasonable to think it was a silver pocket watch, right? Maybe a special gift? Nope! Sterling is what the manufacturer decided to use for the grade designation. The collector group politely calls this style "a more affordable time piece for its time". That's okay, it's not like we were going to sell it. And it's kind of nice to think that this watch was really used and not always sitting in a drawer like we keep it.

Cooked broccoli and carrots for dinner with one of my grandmother's Guardian triangle pots. Perfectly cooked and it cooks quickly! It's called waterless cooking. The pots are lighter than they look because they are hammered aluminum. Sparky would approve because it retains more health benefits. All these years and I had no idea it could be used on stovetop as well as in the oven. It's way ahead of its time for a pot that is probably from the late 1940s.



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PHEBESS's Photo PHEBESS Posts: 44,690
5/13/19 10:54 P

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I'm happy to just skip the meatloaf.

I like some of the frozen dinners that are ethnic foods - there's a really good chicken biryani that's available. The chicken and couscous is pretty good, not as good as the biryani. But, well, when you live in hotels sometimes you just don't want to go to another restaurant. So, frozen dinners. Although I also like the salad bars or deli counters at supermarkets too.

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5/13/19 9:40 A

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Decades ago I may have bought a total of 10 frozen dinners at different times, all the usual name brands of the day. None tasted good and the textures were mostly mush. I tried and that was that. Later tries just never occurred to me, never came to mind. Phebe, you make it sound as though they've improved in quality and variety, so one day...

I don't remember my mother's meatloaf beyond the absence of a tomator-sauce coating. Because I didn't really know what went into it, I've always made it with Italian seasonings and mix the sauce in with. It's been a long time, though. Along the way I switched to ground turkey, most unpleasant on its own. The Italian flavors didn't work for me, so I do variations on Tex-Mex, I suppose. Sometimes I mix in 1/3 or 1/2 cup refried beans, some of Trader Joe's tomato-free corn salsa, may a little tomato sauce, garlic powder, onions, whatever. It may sound a horror, but I don't mind it now and then.

N.B. I've told you that I like to cook, yet am not "a cook."

Edited by: SYLPHINPROGRESS at: 5/13/2019 (09:40)
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5/13/19 1:05 A

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Yeah, in my opinion it doesn't help meatloaf to have the tomato sauce on it. It just tastes totally different than meatballs. Maybe it's the baking versus frying that makes the difference, or the cooking it in all the tomato sauce all around it - they just taste different to me.

Interesting that they make the raisins in such different ways to get the flavor difference. I'd rather not have the added sulfate stuff though - but the golden raisins are so much tastier!

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ECOAGE's Photo ECOAGE Posts: 12,671
5/13/19 12:54 A

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Surprise Meatloaf was baked with tomato sauce on it. My mom usually added oregano, basil, and garlic powder to any ground meat meal unless it was highly flavored with other ingredients like stuffed cabbage rolls. This might have been one of those late 50's/60's recipes from a ladies' magazine. I come from a long line of ladies who rarely follow a recipe exactly as it was written.

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PHEBESS's Photo PHEBESS Posts: 44,690
5/13/19 12:32 A

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I don't like meatloaf, but I do like meatballs (most of the time). I think the Italian flavorings make it taste better than meatloaf.

I love a good braciole, though!

Laurie, I had a frozen dinner last night, a Stouffer's Moroccan style chicken thing - chicken over couscous with carrots, chick peas, and RAISINS in a spicy sort of sauce. Yummy for a frozen meal!

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ECOAGE's Photo ECOAGE Posts: 12,671
5/13/19 12:11 A

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Isn't it funny that food memories from childhood remain so vivid so many years later!!!

I'm guessing the origins of this meatloaf recipe is associated with the Italian braciole, stuffed and rolled veal or beef dishes. It must have been back in my undergrad days when I last enjoyed some of my mom's Surprise Meatloaf. The last time I ate ANY meat was decades ago. I never particularly liked roasts and steaks and I found ground meat to be more tolerable ... because of the lack of meaty texture ... so I was happier when dinner was meatloaf (with or without a surprise), or spaghetti with meatballs, or any form of hamburg.



I learned something new ... Why Are Golden Raisins Better Than Regular Raisins?
www.epicurious.com/expert-advice/why
-a
re-golden-raisins-better-than-regulaR>r-raisins-article



Edited by: ECOAGE at: 5/13/2019 (00:15)
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PHEBESS's Photo PHEBESS Posts: 44,690
5/12/19 8:52 P

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I like raisins, but I prefer the golden ones - they have a fruitier taste. (When we got to Australia and New Zealand, they're all labelled "sultanas." Good thing I read British children's books as a child, so I knew that.)

I can just picture Laurie's parents wondering if they had mice in the house, finding those tunnels in the raisin bread or cake, LOL!

And I never knew for sure what grape was used for golden raisins, but I figured it was some kind of green grape.



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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,820
5/12/19 6:17 P

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I don't like raisins, except in: Raisin Bran (any brand), muffins and oatmeal cookies. I cannot stand raisins by themselves. EXCEPT for golden raisins. I was using them in baking for awhile. In the US, regular raisins are made from Thompson Seedless (red) grapes and the golden raisins are made from Thompson Seedless Green grapes. I don't like red grapes, but love the green ones.



If anyone served me meatloaf with hard boiled egg in it, I would eat around the egg and maybe cover it up with something else I don't like--mashed potatoes!

Edited by: SUNNYCALIGIRL at: 5/12/2019 (18:22)
Allison
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5/12/19 11:16 A

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Thoughts on "golden" raisins.

As a child I tasted on that struck me as nasty because of its distinct flavor. That was my first and last taste. Now I wish I knew which type of grape it was, because I think I'd like those distinctive raisins and they are right for the pot roast under consideration. I've bought pre-packaged, "golden" raisins recently for the fruit compotes I made; they are bland and, therefore, would add nothing to the pot. There is a place nearby that sells dried fruit in bulk (the famed Russ & Daughters, for those who know); I'll head there for starters.

Perhaps someone here is knowledgeable about these raisins?


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5/11/19 11:58 P

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The original Revereware was pretty heavy, but the replacement pieces my mother bought seemed lighter. I guess all of the pots and pans were sold in the estate sale - one of her old antiquing buddies priced everything and ran the sale, since the house was definitely full of collectibles.

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5/11/19 8:35 P

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I'd heard of eggs in meatloaf, but have never encountered one. It's the sort thing, I think, that one must be weaned on.

Revereware here. I have my mother's 7" fry pan, I guess it is, and do use it with another, good-fitting lid, as I don't know the whereabouts of the original. Perhaps it's with the lid of the SilverSeal Dutch oven. I also had a small saucepan with lid, but threw it out years ago, as the bottom had warped and would wobble. No recollection of other pieces in my childhood. A friend gave me a slightly larger one a few years back. I do use it -- rarely -- and the lid doesn't set in properly. The odd warping seems to be a hallmark of the line. It also seems too thin to be of use for everything, no?





The cobalt Le Creuset is my favorite. There was a recent online report of new colors having been introduced.



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5/11/19 8:09 P

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Eco, my dad's mother and grandmother made meatloaf like that, with the eggs in the center! My mother never did, but it sounds gross! Then again, I'm not fond of meatloaf.

Laurie, I did a couple of quilts and some cat-sitting when I was living in St Thomas, years ago, and decided I needed decent pots and pans. So I splurged on a "starter set" of Le Creuset. Occasionally I'll see a pot or pan at TJ Maxx. But I'm sticking with my deep cobalt blue color. (They're really heavy, though. But that's why they cook so well.) They are one of the few household items I saved when we downsized.

I grew up with Revereware - pots, pans, Dutch ovens, all of it. I don't know if my parents received them as wedding gifts, or bought them along the way. My dad made a coordinating copper hood to go over the oven - and the parents moved that from NY to WA when we schlepped across the country.

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5/11/19 6:04 P

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I do like raisins, but dates somehow seemed more the thing for the dish.

My family's stuffed cabbage and cabbage soup with meat also were sweet and sour. Love it. I've never attempted stuffed cabbage, but made the soup many times years ago. We/I use[d] sour salt, but it's important to let it cook a while before tasting so as not to get a chemical taste. One time mother used lemon juice instead, but I recall the finished dish having the taste of lemon. The first time I made the soup, I was so sad because it looked gray. I phoned a family friend, famed for her soup. She asked if I'd used a small can of tomato sauce. No, The next time I did and the soup looked and tasted right. I'll turn back the cloc and make it again.

Back to raisins. As a child, I'd go raisining. For example, if my mother had bought a raisin pound loaf, I'd pick out the raisins when no one was around. When my parents wanted coffee with a slice, they'd discover tunnels in the pound cake. They'd complain a bit, but that never stopped me. Only outgrowing the practice took care of that. Sure, you'll say that I could have eaten raisins from a box. Of course, but it's not the same. They were softer from the cake.

Edited by: SYLPHINPROGRESS at: 5/11/2019 (18:07)
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5/11/19 12:34 P

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My mom used to make "surprise meatloaf". The surprise was a row of hard-cooked eggs so each slice had the pretty concentric circles of the egg. The eggs were cooked and then centered inside the meatloaf. The egg texture was definitely changed by the baking, the egg white was firmer and the yolk was drier. Little kid me liked it, and it was fancy cooking to my eyes.

Now? I would keep the eggs out of the oven too. Maybe, decorate the finished roast with a roughly chopped cooked egg, prepared on stovetop as if you were going to make egg salad.

Laurie, do you dislike raisins? Stuffed cabbage was another of my mom's fancy dinners. It was sweet and sour, made with raisins. Very tasty but no idea what else was in there ... except for a sliced lemon.

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5/11/19 9:30 A

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I'm sorry that I left, as you two have touched on so many aspects that reviewing to jump in here and there is difficult.

Le Creuset is what I've been wanting, but more costly than interests me even on sale. Wherever I go I keep my eyes opened, but nothing so far. Stuyvesant Town & Peter Cooper Village (Phebe knows them -- two huge apartment complexes with playgrounds and green public spaces, very close to me) will be having a one-day, tenant-seller flea market in a couple of weeks, so I'll browse there.

This is the pot my mother used for pot roasts and the like. I used it occasionally eons ago, but can't find the lid. No others that I have fit. It's cast aluminum and maybe ubiquitous in its day. The marks on the bottom are SilverSeal; Century Metalcraft Corp.; Trademark, Reg. U.S. Pat. Off. Oh, look at this link, if you wish: Too bad it's wonky with no SilverSeal photos. People are offering the line on ebay, et al.

guardianservicewarecollectors.com/si
lv
er-seal/


And this shows SilverSeal and Guardian pieces. www.google.com/search?q=silver+seal+
co
okware&tbm=isch&source=univ&R>amp;client=firefox-b-1-d&sa=X&am
p;
ved=2ahUKEwjhhJf6x5PiAhWmneAKHeu
aCs0Qs
AR6BAgKEAE&biw=1366&bih=654






As to losing steam when opening the lid to add dried fruit later, that shouldn't be a problem. The instruction is to add liquid as needed so that the eggs cook properly. (Doesn't it seem that they'd turn to hockey pucks after four hours or so?) Like you, Phebe, they don't thrill me in this dish.

What's nice is that we're all close enough in age (I am the oldest) that we grew up with the same things Much of what I have and use was my mother's; a few pieces were my grandmother's, including the chopper which I used about 40 years ago to make gefilte fish all by hand (gads!). Some things were my own purchases and others are hand-me-downs from friends. Though I like to cook, I'm no cook. That may be part of why I never bought a full complement of kitchenware.

Edited by: SYLPHINPROGRESS at: 5/11/2019 (09:55)
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ECOAGE's Photo ECOAGE Posts: 12,671
5/11/19 3:35 A

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Reading about them, it seems like they were ahead of their time in many ways. They were designed to be highly efficient and heat radiated throughout the pot. You are supposed to be able to cluster all 3 together on a stovetop burner and actually balance a 4th on the bottom ones. But I don't know about that ... I don't know if I'd want to try to balance all those hot containers on one grate.

Somehow an old memory was on target, they are waterless cookers much like the concept of the African clay pot. The food creates steam which circulates up to the domed glass cover, and then back to cook the food in its own moisture retaining the health benefits of the vitamins and minerals of whatever you are cooking.

I also didn't realize they are supposed to be shiny. Mine have always had a nice matte finish. I have never considered them as suitable as a serving piece. I would not bring my Pyrex cookware or my Corningware into the dining room either. Maybe, I should reconsider now that I know my old pots and pans that I took from my mom's basement when I couldn't afford to buy anything new for my first apartment are rare antiques. And the few new things I bought or got as gifts back in the 1970's are being collected and displayed as prized vintage items.



Edited by: ECOAGE at: 5/11/2019 (03:37)
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PHEBESS's Photo PHEBESS Posts: 44,690
5/11/19 1:36 A

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I guess the concept was use one for meat/chicken/fish, one for vegs, one for starchy side dish? Then serve right from the pots.

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ECOAGE's Photo ECOAGE Posts: 12,671
5/11/19 1:30 A

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How cool!!! They made a serving tray for the three triangle pots.



It takes a long time to grow young. - P. Picasso

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5/11/19 1:12 A

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Yes, it seemed like there should be a third because I couldn't help but see a gap and feel like something was missing. I now keep them stacked so the missing section doesn't bother me!

I lived with these pots all my life and it's fun to learn about them. I never knew they were sold at home parties. And they are lots more useful than I realized. I thought they were only for oven use. I'll have to try cooking some veggies in them.

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5/11/19 1:04 A

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Visually it makes sense - the three triangles together make something like a circle or flower kind of shape. But my mom had an antique store for years, so when you posed the question I thought I'd look it up.

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5/11/19 12:57 A

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Phebe, I thought you must be psychic. I thought how interesting you were wondering if there was a third piece too. I forgot I posted, and then decided to go back and add the last paragraph about the dried fruit.

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5/11/19 12:38 A

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Yes, the triangle pots were sold in a group of three:

guardianservicewarecollectors.com/tr
ia
ngle-pots/


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5/11/19 12:31 A

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Kitchens are a reflection of personality, don't you think? I think our vintage treasures say a lot about who we are and what we value.

I guess my personality is one of contrasts. There are some newer pots & pans & gadgets purchased within the last decade too. I purchased a new griddle pan during one of the last days of Passover at Bed, Bath & Beyond. I got tired of buying a nonstick griddle every few years but I get totally grossed out when I see the black nonstick surface begin to wear off. I mentioned Passover because I bought a plexiglass matzo holder on the discount rack, got it home and realized it was broken along one seam.

This griddle is amazing!
www.bedbathandbeyond.com/store/produ
ct
/greenpan-trade-chatham-11-inch-ceraR>mic-nonstick-square-griddle/10475150
00
?keyword=ceramic-griddle


The Guardian cookware was made to last. I have two of the triangle pans and I wonder if there was a third one. I'll have to see what I can find out. I haven't used them in many years. They made a good stew. I think you want a pan that will let you cook slow so the flavors will mingle and the meat won't dry out. A job for another oldy but goody ... Corningware might work for this beef recipe.

The dried fruit is in there for the sweet flavor. You want them in the pot for a long time to mellow those strong pungent spices. The dried fruit will plump up and lose their shriveled appearance. Raisins will stay intact after cooking. Prunes will keep their shape too. The texture of the inside of the prune is altered and gets mushy.

Edited by: ECOAGE at: 5/11/2019 (00:48)
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5/10/19 11:42 P

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Well, 300 F is sort of a low heat - I tend to do everything at 350 unless the recipe states otherwise. But 300 for 4 hrs, I'd think you could probably toss in the softer fruit at possibly the 2 hr mark. However, you'll be releasing some of the steam, which may result in loss of moisture.

My favorite cookware is my Le Creuset - the Dutch ovens are wonderful on top of the stove or in the oven!!!

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Gail, I have my mother's spatterware roaster, but it's huge, the turkey size, far too large for the recipe which really is more than I need to make at one time. (The lid is much higher/deeper than the one in your photo, which suggests it's the asparagus size. If I've used the roaster, which is unlikely, it would have been no more than once eons ago.

Guardian is unknown to me. What an interesting shape.

Dates, prunes or apricots could be added to the pot later during cooking to prevent mush, yes?

I feel silly saying this, but it's fun to see each others gadgets.

LAURIE, NYC

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ECOAGE's Photo ECOAGE Posts: 12,671
5/10/19 8:36 P

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This recipe reminds me of a tzimmes but without carrots and added chickpeas. One of my aunts made tzimmes with prunes. I like prunes but not warm and cooked, not in tzimmes.

Laurie, your kitchen sounds like it has everything that's in my kitchen. My phone won't let me send pictures to myself, so none of the pictures have been my own pieces.

Do you have these heavy Guardian roasters? My set was my grandmother's.


Or an enamelware roaster? I have two of these that belonged to my mother. One is a large giant turkey size. And the other is the perfect size for asparagus spears.


It takes a long time to grow young. - P. Picasso

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PHEBESS's Photo PHEBESS Posts: 44,690
5/10/19 8:03 P

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Yeah, I usually make do with just basic cookware. If you have some kind of Dutch oven, that may work better than a covered pyrex bowl.

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5/10/19 6:41 P

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Thanks, Phebe, good point about the dates and some other dried fruits.

I've used the pyrex for short ribs and chicken braising and they worked well. Some time ago, when I was making faux tagines -- mostly not using tagine cookware -- they turned out well enough. I'll probably just go ahead and see what happens with this pot roast. Even if it isn't stellar, can it be so bad? Nah.

There's just no place here for more pots and pans that won't see especially frequent use.

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5/10/19 4:40 P

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Ooooh, that sounds yummy!!!!

Couple of thoughts:

I personally would leave out the eggs.

Dates will cook down into the liquid and not retain their shape the way the raisins would. So it kind of depends on what you want. I personally love golden raisins, I prefer the taste to regular raisins. I think dried apricots would be tasty as well, but it you cut them up they might cook down the way dates would.

I also thought mace was the inside of the nutmeg - what do you know.

Last - not sure that cooking it in pyrex will work as well as the clay pot or tagine (which is what I'm thinking this would be cooked in). Especially since they say to soak the vessel, which will provide more moisture. But not sure if this would change the cooking time or temp if you use a different container for the cooking. The point of the clay vessel is that it creates sort of a self-braising environment - any liquid cooked off will basically cause condensation on the top of the lid, which will then drip back into the food being cooked - so you don't need to stir, or add liquid, or anything like that. A pyrex bowl might make the dish more liquidy because it won't absorb any liquid. So, well, not sure about that.

That's my 2 cents.


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5/10/19 3:42 P

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Of course I didn't know that I have a slim book, "The Best of Clay Pot Cooking." A recipe for a North African pot roast caught my interest. Never mind that I have no clay pots. The recipe calls for an unglazed, soaked vessel, so I'll give it a try with one of the clear Pyrex bowl-with-very-high-lid cookers that I posted in the "Phebe in Central Park" (was that the one?) topic. Question 1: Any ideas on how the cooking time or temp should be changed?

Mace is among the ingredients. "It is actually the lacy coating (called the aril) that is found on a nutmeg seed. ... Mace's flavor is described as a combination of cinnamon and pepper and a more pungent version of nutmeg." I'm glad I looked it up, as I had it in mind as the core of the nutmeg.

Other ingredients are chickpeas and golden raisins. Chopped dates seem more appealing substitute. Question 2: Any experience or thoughts on this?


READY IN: 4hrs 30mins -- SERVES: 6

1 cup dried garbanzo beans, soaked overnight in water to cover & drained
1 medium onion, chopped
5 garlic cloves, chopped
1/2 cup golden raisin
1/2 teaspoon each: black pepper, cinnamon, mace, turmeric
2 lbs chuck roast or 2 lbs beef brisket
2 sweet potatoes or 2 yams, peeled and cut into 3/4-inch slices
3 large eggs
3 -4 cups chicken broth or 3 -4 cups water
salt and black pepper

Combine the chickpeas, onion, garlic, raisins, pepper, cinnamon, mace, and turmeric in a pre-soaked 4-quart clay pot.
Place the meat on the chickpea mixture.
Arrange the sweet potatoes and whole eggs around the meat.
Add enough broth or water so the meat and eggs are nearly covered.
Cover the pot and place in a cold oven.
Set the oven temperature to 300 degrees F.
Cook for about 4 hours, until the meat is tender, adding liquid as needed so the eggs are always at least partly submerged.
To serve, peel and quarter the eggs. Make a bed of chickpeas and yams on each plate and top with slices of beef and pieces of eggs.

Edited by: SYLPHINPROGRESS at: 5/10/2019 (15:50)
LAURIE, NYC

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