| Terry Pulliam Burd |
Just *try* to find a 5 1/2 C. covered pate terrine under $100. And,
AFAICS, the *only* one made on the planet is by Le Creuset. I *hate*
Le Creuset. It's heavy, it chips and it's ugly, IMHO. Don't think much
of its heat conductivity, either. But, I'm going to buy one b/c how
else am I going to make the *perfect* pate? And, yes, I am "married"
to the idea of a traditionally shaped pate, so I guess I'll be paying
for it :-(
<rant off>
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.
To reply, remove replace "spaminator" with "cox"
|
|
|
| Reg |
Terry Pulliam Burd wrote:
> Just *try* to find a 5 1/2 C. covered pate terrine under $100. And,
> AFAICS, the *only* one made on the planet is by Le Creuset. I *hate*
> Le Creuset. It's heavy, it chips and it's ugly, IMHO. Don't think much
> of its heat conductivity, either. But, I'm going to buy one b/c how
> else am I going to make the *perfect* pate? And, yes, I am "married"
> to the idea of a traditionally shaped pate, so I guess I'll be paying
> for it :-(
You bought yourself the best, most versatile terrine available. Your
satisfaction with it will be in direct proportion to the amount you
actually use it.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
|
| PENMART01 |
Xref: 127.0.0.1 rec.food.cooking:977962
>Terry Pulliam
>
>Just *try* to find a 5 1/2 C. covered pate terrine under $100. And,
>AFAICS, the *only* one made on the planet is by Le Creuset.
Le Crueset's terrine is 1 1/2 quarts (*6* cups).
http://www.creativecookware.com/pate_terrines.htm
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Rick & Cyndi |
"Terry Pulliam Burd" <ntpulliam@spaminator.net> wrote in message
news:boiab0dv24d2du5vbmetbcn8ka5kbl6vep@4ax.com...
: Just *try* to find a 5 1/2 C. covered pate terrine under $100.
And,
: AFAICS, the *only* one made on the planet is by Le Creuset. I
*hate*
: Le Creuset. It's heavy, it chips and it's ugly, IMHO. Don't
think much
: of its heat conductivity, either. But, I'm going to buy one b/c
how
: else am I going to make the *perfect* pate? And, yes, I am
"married"
: to the idea of a traditionally shaped pate, so I guess I'll be
paying
: for it :-(
:
: <rant off>
:
: Terry "Squeaks" Pulliam Burd
=========
Hey Terry,
Have you checked with King Arthur, Cooking.com, Sur La Table,
and/or Williams Sonoma (I usually spell that one wrong!)? I
don't have one either. Too cost prohibitive for me.
--
Cyndi
<Remove a "b" to reply>
|
|
|
| Steve Wertz |
On Thu, 27 May 2004 02:27:09 GMT, Reg <reg@nospam.com> wrote:
>You bought yourself the best, most versatile terrine available. Your
>satisfaction with it will be in direct proportion to the amount you
>actually use it.
I can't tell if you're being sarcastic or not.
As soon as I saw the subject of the thread I figured you'd have a
follow-up in here, so I guess you're being serious.
:-)
-sw
|
|
|
| Steve Wertz |
On Wed, 26 May 2004 19:06:18 -0700, Terry Pulliam Burd
<ntpulliam@spaminator.net> wrote:
>Just *try* to find a 5 1/2 C. covered pate terrine under $100. And,
>AFAICS, the *only* one made on the planet is by Le Creuset. I *hate*
>Le Creuset. It's heavy, it chips and it's ugly, IMHO. Don't think much
>of its heat conductivity, either. But, I'm going to buy one b/c how
>else am I going to make the *perfect* pate? And, yes, I am "married"
>to the idea of a traditionally shaped pate, so I guess I'll be paying
>for it :-(
>
><rant off>
I just use a perfectly rectangular (no slanted sides) teflon loaf
pan with slightly rounded corners.
Perfect for scrapple ;-)
-sw
|
|
|
| Reg |
Steve Wertz wrote:
> On Thu, 27 May 2004 02:27:09 GMT, Reg <reg@nospam.com> wrote:
>
>
>>You bought yourself the best, most versatile terrine available. Your
>>satisfaction with it will be in direct proportion to the amount you
>>actually use it.
>
>
> I can't tell if you're being sarcastic or not.
>
> As soon as I saw the subject of the thread I figured you'd have a
> follow-up in here, so I guess you're being serious.
>
> :-)
>
> -sw
I have to agree, I was rather terse.
No question, it's the best out there if you make a lot of terrines,
especially delicate ones like seafood terrines. Once you make
a press plate for it you can do just about anything with it.
If one were to give it minimal use (like for a one time event),
or if you weren't using it in a waterbath, I can easliy see being
unhappy with the price tag. If you're just using it as a mold it's
a waste of money.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
|
| larry |
On Wed, 26 May 2004 19:06:18 -0700, Terry Pulliam Burd wrote:
> Just *try* to find a 5 1/2 C. covered pate terrine under $100. And,
> AFAICS, the *only* one made on the planet is by Le Creuset. I *hate*
> Le Creuset. It's heavy, it chips and it's ugly, IMHO. Don't think much
> of its heat conductivity, either. But, I'm going to buy one b/c how
> else am I going to make the *perfect* pate?
yep it is heavy .. great heat conductivity..yep it can chip.. go to an
outlet store..you can get most of it 30 to 50 % off.. and about
UGLY..hmmm..is a burned up skillet pretty? and your pate will most likely
not be perfect or pretty either. (:
|
|
|
| Terry Pulliam Burd |
On Thu, 27 May 2004 03:21:43 GMT, "Rick & Cyndi"
<rnchackett@insightbbb.com> arranged random neurons, so they looked
like this:
>Hey Terry,
>
>Have you checked with King Arthur, Cooking.com, Sur La Table,
>and/or Williams Sonoma (I usually spell that one wrong!)? I
>don't have one either. Too cost prohibitive for me.
I bought a Le Creuset terrine at Sur la Table today. This had better
be one damned good veal and pork pate (also am eyeballin' a seafood
terrine recipe as a counterpoint).
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines
To reply, remove replace "spaminator" with "cox"
|
|
|
| Steve Wertz |
On Thu, 27 May 2004 06:06:30 GMT, Reg <reg@nospam.com> wrote:
>Steve Wertz wrote:
>
>> On Thu, 27 May 2004 02:27:09 GMT, Reg <reg@nospam.com> wrote:
>>
>>>You bought yourself the best, most versatile terrine available. Your
>>>satisfaction with it will be in direct proportion to the amount you
>>>actually use it.
>>
>> I can't tell if you're being sarcastic or not.
>>
>> As soon as I saw the subject of the thread I figured you'd have a
>> follow-up in here, so I guess you're being serious.
>I have to agree, I was rather terse.
It wasn't so much that, but how often does the average cook/chef
makes pate? That's what I thought sounded weird. You have a
distorted notion of how often we'all make real french pate :-)
-sw (Long Live Liverwurst!)
|
|
|
| Reg |
Steve Wertz wrote:
> It wasn't so much that, but how often does the average cook/chef
> makes pate? That's what I thought sounded weird. You have a
> distorted notion of how often we'all make real french pate :-)
True enough. Love that pate.
What I like about the Le Creuset terrine is that it's versatile,
you can do much more than pate. I especially like to do creme
caramel with it. Surrounded by cream filled profiteroles it makes
for quite a nice presentation.
If I were stuck on a desert island, and I could have only one
terrine...
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
|
|
