jiarby Posted December 19, 2007 Report Posted December 19, 2007 Hello David! I am still longing for one of your soapstone stew pots! Glenn
primeats Posted December 20, 2007 Report Posted December 20, 2007 Soapstone Stew Pots? Please inform us.
jiarby Posted December 20, 2007 Author Report Posted December 20, 2007 I just registered a couple weeks ago too. I am still chugging on my old K's don't have a new one like they sell here. re.. soapstone pot Mr. Sissy-G's came to the 2004 Kamado Kookoff (see photos here: http://www.glennbutler.com/photos/thumb ... hp?album=3) and cooked the greatest Gumbo with homemade stock in a soapstone pot with a copper band. The perfect thing for slow simmering a stew, gumbo, or chili in a K. I thought I had a photo but I can't put my mouse on it just this second. I have coveted one ever since!
primeats Posted December 20, 2007 Report Posted December 20, 2007 Wow, talk about your high refractory value! Looks great, and would look great on any kooker(especially mine--listening Santa?).
Amphoran Posted December 20, 2007 Report Posted December 20, 2007 Here's a link to a company in Brazil that makes them and ships to the US http://www.soapstones.com/shop.html?gcl ... XgodqWF5FA
Majestik Posted December 20, 2007 Report Posted December 20, 2007 Thanks! I want one of those. Ouch - then I saw the price. Still want. Can't have.
Sanny Posted December 20, 2007 Report Posted December 20, 2007 Re: Thanks! I want one of those.... No kidding, Majestic! Sign me up! GORGEOUS! Maybe once all the holiday bills are paid, I can buy one. Can you just imagine how great a stew/beans/rice/anything would taste from that? And think of the presentation! Ok, if I dropped it in the kitchen sink, the sink would crack. But still!
Syzygies Posted December 20, 2007 Report Posted December 20, 2007 My source was TemperatureWare. It does look like they went up in price. One of the smaller pots on a good hotplate makes a slowcooker of the gods. Here's the gumbo Glenn was talking about, made in a K. I smoked the meats over the pot, then diced them into the gumbo and degreased a bit. (The soapstone darkens immediately on contact with oil for seasoning, and stays the new, darker color.)
jdbower Posted December 20, 2007 Report Posted December 20, 2007 You guys are going to drive me into bankruptcy if you keep this up! I've moved the discussion on these great soapstone cookers to a better home where others can drool over them as well. And welcome aboard Syzygies, this is where the fun is!
Sanny Posted December 20, 2007 Report Posted December 20, 2007 I've moved the discussion... Since when did you get a skeleton key? A sign of the apocalypse, for sure...
jdbower Posted December 20, 2007 Report Posted December 20, 2007 A sign of the apocalypse' date=' for sure... [/quote'] Scary, ain't it? DJ's just faster on the draw than I am. Anyone else notice how Amphoran's link goes to something that suspiciously looks like custom tiles (albeit large ones) to try to convince Dennis to try to use? Nothing like a soapstone KK to match your soapstone cookware.
Sanny Posted December 20, 2007 Report Posted December 20, 2007 Anyone else notice how Amphoran's link goes to something that suspiciously looks like custom tiles (albeit large ones) to try to convince Dennis to try to use? ... Very subtle. Veeeery subtle...
Majestik Posted December 21, 2007 Report Posted December 21, 2007 If you wouldn't mind, Syzygies... ...could you post the gumbo recipe? Pretty please?
Amphoran Posted December 21, 2007 Report Posted December 21, 2007 I second that request! With sugar on top?
ThreeDJ16 Posted December 21, 2007 Report Posted December 21, 2007 Third it!! hehe I love Cajun food! -=Jasen=-
Curly Posted December 21, 2007 Report Posted December 21, 2007 I second that request! With sugar on top? Yeah, I forth it. Also what size pot do you have there. I got one of the soapstone pizza stones, they are great for many things...like abts. Dennis, do you make a soapstome cooker yet?...That would be so sweet
Syzygies Posted December 22, 2007 Report Posted December 22, 2007 Creole Gumbo I've posted the gumbo recipe in question here: Creole Gumbo I have 2 quart and 3 quart soapstone pots for indoor use, and either a 6 or 8 quart pot dedicated to outdoor use. (I'm away from it, I can't go measure...) Much cheaper, and far more all-around useful, is a large Spanish cazuela, like sold by The Spanish Table. One of our single favorite dishes is to brine some wild salmon four hours or so in 1/2 cup sea salt, 1/4 cup sugar per gallon water, then lay it on a bed of supermarket basil in a cazuela. Cook at 225 F over apple smoke till just done to taste. One really wants to use supermarket basil here. Yes, the weedy stuff about four times too large and gone-to-seed to make decent pesto. It infuses a flavor that goes great with salmon and apple smoke.
Firemonkey Posted December 23, 2007 Report Posted December 23, 2007 Much cheaper, and far more all-around useful, is a large Spanish cazuela, like sold by The Spanish Table. I typically use corningware or other stoneware on the grill. Is there any benefit/difference with these cazuelas? Stoneware is cheap and almost disposable, since you can get glazed stoneware pieces in various sizes and shapes for about $5 and under at Pottery Barn.
