OK, I actually feel a little sorry for Sir John dressed up in that baby kimono. What is streaky bacon?
That was seriously awesome! Thanks for the laugh (I'm writing an essay right now and I can use all the humour I can get :P)
Amy, I think that streaky bacon is the Brit term for common or garden bacon (here it's called side bacon, as opposed to back bacon, which is known in the US as Canadian bacon).
Clear as mud? http://en.wikipedia.org/wiki/Bacon
And don't worry about Sir John Eh. He likes playing dressup
Good luck with the paper, Adriana.
Too funny K!!! I have a lot of the Pampered Chef Stoneware - I think it's along the same lines as the ROmertopf but without the need to soak. I love them.
Having been the happy and proud owner of a Romertopf (most commonly known in cottage country as a claybaker) I can attest to it's powers. One could, although I never actually tried it, bake a boot in the thing and it would probably be edible. Well edible by cottage standards, which means that after a day in the sun, a plethora of gin and tonics on the dock, one would eat anything that was put in front of us that was lovingly cooked all afternoon in the Claybaker. Decesendants from old irish stock, the family had a habit of buying frugally and using tough old meat that resembled boots and cooking it to a tender delicious texture. Ahh those memories.
Hi W and Joanna:
the pampered chef stuff sounds interesting...
and Joanna, I agree - after a pitcherful of g&ts in the hot sun I'd probably eat the 450 pg textbook sitting in front of me right now - whether heated or not.
I have a lot of the Pampered Chef stones, I like cooking with them. Did someone say gin and tonic?
Gin & Tonic... a couple of us said it, I think.
So - you supply the Pampered cooking stones, and I'll supply the gin (and tonic - Schweppes it must be). If you have not had a G&T with Hendricks gin (from Scotland of all places) and Rose's lime cordial, you haven't lived. It's such a great drink that I can just suffice with one (or maybe two)...
Seriously, if you ever see Hendricks Gin in your neck of the woods - BUY IT. You won't be disappointed.
We call that think a chicken brick in the UK. Sometimes you get them in the shape of a chicken. You soak them to avoid them sucking up the meat juices or gravy from the ingredients.
You do need a seperate one for fish as the fish taste does soak into the terracotta, yup. Same reason you don't soak it afterwards in dish detergent...plain water and a good scrub.
Actually though a good cast iron enamelled casserole dish like Le Creuset is much easier to use.
Thanks for the heads-up, Spinning Fishwife - must say I prefer "Chicken Brick" to "Romertopf. But I would prefer Le Creuset to both, quite frankly
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