Comments on: links: food

By: McAuliflower

McAuliflower — Wed, 23 Jan 2008 18:12:48 +0000

thanks for the linky love Megan.

The vodka is dang easy to make. I'm trying to not let myself try a Bacon Greyhound for breakfast...

By: Pug Matt

Pug Matt — Wed, 23 Jan 2008 03:39:42 +0000

re: how to get a non-toxic stone.

What I recall from Alton Brown / Good Eats is to get an "unglazed quarry tile"

You can see the Lowe's page about tile -- http://www.lowes.com/lowes/lkn?action=howTo&p=BuyGuide/ChooseFloorTile.html -- which says:

"Ceramic: Unglazed â€” (Also called quarry tiles). The pigment or natural color is present during firing and is part of the tile itself. Unglazed tile needs sealing for stain resistance."

By: Annie

Annie — Wed, 23 Jan 2008 01:06:41 +0000

Oh wow, I love cotton candy!

By: paola

paola — Wed, 23 Jan 2008 00:20:15 +0000

Thanks for the chili links. Now I'm in the US methinks I need to upgrade my very British chili (and yes that's a contradiction in terms) recipe...

By: Megan

Megan — Tue, 22 Jan 2008 21:58:58 +0000

I've had a Williams Sonoma stone for about 8 years and it's still going strong - a cheaper one I got from Target before that snapped in two one day while the oven was heating up.
My brother went to Home Depot and asked someone there about buying unglazed tiles to use for baking - that person recommended something that ended up being a total bust - the pizza adhered to stone like mortar. The kiln shelf idea is interesting, though.

By: Mat

Mat — Tue, 22 Jan 2008 20:49:47 +0000

I'm kind of interested in trying a bacon vodka screwdriver. hm.

By: Russel

Russel — Tue, 22 Jan 2008 17:59:07 +0000

Kiln shelves work great! All my potter friends who are into pizza and haven't already built their own pizza ovens use them all the time. They're available in round, octagonal and in all kinds of sizes and they last, they're meant to take the heat. You want a mullite kiln shelf. It will be kind of a yellowish-beige color. As far as seasoning them, do what ever the 'real' pizza stone vendors tell you to do. It's the same material. If you take care of it, it will last a life time.

By: Anna

Anna — Tue, 22 Jan 2008 15:48:12 +0000

funny that you mention pizza stones - i was just talking about this with some friends a couple days ago. one of them recommends getting an *unglazed* flower pot saucer (a biggish one) and placing it upside down in the bottom of your over. apparently his cost about $6 and lasted for about 2 years before he accidentally broke it.
on the other hand, another friend has had his 'real' pizza stone for 12 years - so maybe the more expensive ones are worth it in the long run.

By: Patti

Patti — Tue, 22 Jan 2008 15:33:00 +0000

I think baking stones are exactly like kiln shelves - the ones at Seattle Pottery look just like my (much more expensive) stone. I suspect kiln shelves are not toxic because they're in a kiln with ceramics meant for food.

By: Abby

Abby — Tue, 22 Jan 2008 15:15:10 +0000

The Hydrox cookie story was great. Thanks for finding it for us! (And I think oreos STILL coat your mouth with ... something unpleasant.)