Comments on: Glass Encrusted Pork Chops http://www.modernbeet.com/archives/159 Thoughtful Eating: Sustainable, seasonal, local food Wed, 07 Jan 2009 13:25:37 +0000 http://wordpress.org/?v=2.3.3 By: Amanda http://www.modernbeet.com/archives/159#comment-3442 Amanda Mon, 16 Jun 2008 20:19:51 +0000 http://www.modernbeet.com/archives/159#comment-3442 This post reminded me of some cumin-spiced glass shared I shaved atop a truffle risotto for my parents. Delicious! This post reminded me of some cumin-spiced glass shared I shaved atop a truffle risotto for my parents.

Delicious!

]]> By: krissy http://www.modernbeet.com/archives/159#comment-3100 krissy Wed, 04 Jun 2008 01:35:16 +0000 http://www.modernbeet.com/archives/159#comment-3100 you poor girl! and such beautiful pork chops! this has thankfully never happened to me, but your explanation would have been useful...when i was in store management for a certain major corporation (NOT wal-mart), a 'gentleman' kept me on the phone for almost half an hour demanding money back for a similiarly shattered glass pan and insisting he was going to sue me for selling faulty merchandise. love your post! you poor girl! and such beautiful pork chops! this has thankfully never happened to me, but your explanation would have been useful…when i was in store management for a certain major corporation (NOT wal-mart), a ‘gentleman’ kept me on the phone for almost half an hour demanding money back for a similiarly shattered glass pan and insisting he was going to sue me for selling faulty merchandise.

love your post!

]]> By: kellypea http://www.modernbeet.com/archives/159#comment-2934 kellypea Fri, 30 May 2008 19:03:10 +0000 http://www.modernbeet.com/archives/159#comment-2934 I stopped using pyrex years ago because I like to start things on the stove top and then send to the oven. That way you get a nice carmelization going for the reduction. I use both my All-Clad pans, and an old seasoned cast iron skillet for this depending on whether I need a lid for it. I've also transferred the meat to porcelain bakers (Revol, Cordon Bleu...)to do the same thing if I want to serve the dish right from the oven (which looks better than my pans...) And Mario Batali's enamel is awesome. Not as expensive as Le Cruset. Good luck with your decision! I stopped using pyrex years ago because I like to start things on the stove top and then send to the oven. That way you get a nice carmelization going for the reduction. I use both my All-Clad pans, and an old seasoned cast iron skillet for this depending on whether I need a lid for it. I’ve also transferred the meat to porcelain bakers (Revol, Cordon Bleu…)to do the same thing if I want to serve the dish right from the oven (which looks better than my pans…) And Mario Batali’s enamel is awesome. Not as expensive as Le Cruset. Good luck with your decision!

]]> By: Hiroko http://www.modernbeet.com/archives/159#comment-2840 Hiroko Tue, 27 May 2008 07:40:02 +0000 http://www.modernbeet.com/archives/159#comment-2840 and yes, the pyrex pans used to be much better quality - my mom's pie dish from about 35 years ago was definitely different color (bit greener than translucent) and much heavier and thicker, which I cannot imagine breaking at all - it will last another few decades if not longer. The pyrex I see these days are no longer those pyrex, I agree. and yes, the pyrex pans used to be much better quality - my mom’s pie dish from about 35 years ago was definitely different color (bit greener than translucent) and much heavier and thicker, which I cannot imagine breaking at all - it will last another few decades if not longer. The pyrex I see these days are no longer those pyrex, I agree.

]]> By: Hiroko http://www.modernbeet.com/archives/159#comment-2839 Hiroko Tue, 27 May 2008 07:34:10 +0000 http://www.modernbeet.com/archives/159#comment-2839 my pie dishes are le creuset ceramic stoneware - and that's what I referred to. I think ceramic can hold more heat than glassware, and it cooks well. Very durable, washes easily (sometime better than le creuset cast iron pots), and presents well on the table. I do love the cast iron pots too - but my recent better favorite is my pressure cooker. I'm having way too much fun with it. my pie dishes are le creuset ceramic stoneware - and that’s what I referred to. I think ceramic can hold more heat than glassware, and it cooks well. Very durable, washes easily (sometime better than le creuset cast iron pots), and presents well on the table.

I do love the cast iron pots too - but my recent better favorite is my pressure cooker. I’m having way too much fun with it.

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