Need dinnerware advice
9 years ago
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Comments (20)
- 9 years ago
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Comments (3)Monablair, thanks for the tip. I just checked them out on the Dillard's site. They are really pretty ~ wish I'd seen them before I bought my last set. I like the ones at Dillard's better than the ones I have, but guess I'd better pass this time. Like you, I already have more than I need. I'm glad to see you post. I remember your lovely pewter. If you have the opportunity, we would enjoy seeing more of it....See MoreSpanish Tortilla on new dinnerware
Comments (12)I made the tortilla with five red potatoes that I cut in half lengthwise and then sliced about 1/4" (or less) thick. I sauteed those in plain olive oil for about 5 minutes, or until they just barely began to get soft. I kept them covered most of the time and only stirred them a few times, adding a small amount of salt. Then I put the potatoes in a Pyrex bowl and microwaved them for a couple of minutes or so, to continue the cooking a bit. Next I sauteed a small onion, one jalapeno, and 2-3 mild small ripe chilies (the kind that they sell in bulk bags) in the same pan, adding a bit more oil, as needed. I found that the potatoes left a fair amount of oil in the skillet after I removed them. When the onions were about to get soft, I transferred them with the chilies to the bowl with the potatoes, and stirred them together. Then I poured half of that mixture back into the skillet, topped it with grated cheese (cheddar & Jarlsberg), added another layer of potatoes, and the rest of the cheese on top of that. I used about 5 ounces of cheese total. Next I beat four eggs with 1/2 tsp salt and 1-1/2 tbsp of water, and poured that mixture over the potato-cheese layers and tilted the pan to get the eggs to go all the way through. I probably could have used 5 eggs, but it did okay with four. Then I baked the pan for 35 minutes uncovered at 350 degrees, not allowing the top to get brown. To unmold, I ran a bread knife around the edge of the pan, covered the pan with a wooden chopping board, and flipped it over. After banging the pan a couple of times, it unmolded fairly nicely, and I replaced waterever fragments had stuck to the bottom of the pan. To serve, I cut the tortilla into four wedges and flipped them over again so that they were right side up on the plate. It's important not to oversalt the potatoes, as the cheese is very salty. Most people use a higher proportion of egg, but I don't like it too eggy. You could use up to six eggs in this recipe, however. The chilies really add interest to the taste. Lars...See MoreEveryday dinnerware recommendations
Comments (56)Another vote for Fiestaware here. They are just so...happy. And very timeless, all-American, and all the other great things said here. The drawbacks for me personally are weight/size (on the heavy side, and cannot stack as many in cabinets as I'd like) as well as silverware marks. I primarily use the cream color (which is not really cream, IMO, but more of a light yellow) and after almost 4 years I am seeing lots of little marks on them. My friend has white, and hers are far worse. It doesn't really bother me and I think this happens to most everyday ceramic plates...but it's something to be aware of. Probably much less noticeable on the medium and darker colors. I do not care for the shallow bowls or coffee cups that are included in the place setting boxes, so I buy open stock. I like the big, deep bowls (I think maybe they are labeled 'chili bowls'?) and the mugs with the larger handle. Happy shopping!...See MoreNeed help finding certain dinnerware pattern
Comments (3)This one? Here is a link that might be useful: Walmart Fruitful Harvest...See MoreRelated Professionals
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