Tripe Casserole, anyone?

[joeekaitis]

Served, of course, in "CorningWare" stoneware.

Corningware Baking Dishes | Official Corningware Dishes Site

Shop Corningware Baking Dishes. Corningware Ceramic Baking & Casserole Dishes Are Designed to Go From Oven to Table to Serve Beautifully.

www.corningware.com

 

[toggleswitch]

Tripe? uh, non, merci

As an added incentive to come visit me, we have a Corning-Revere outlet store 5 minutes from me.

Got these Pyrex brand bad-boys there for $1.98 each.

A HUGELY generous parting gift to give my EX, if I may say so myself. [Logic? My current kitchen stuffstays mine! Or as my great-aunt would say about her washing machine being contrary to her lease. "I came in with it, I'm going out with it!"]

 

[maytagbear]

Toggle,

in some colloquial usage, "tripe" is used as an equivalent expression to "nonsense," "balderdash," "applesauce," "horsefeathers," "fiddlesticks," and "Bullbleep."

I think that may be what Joe was trying to express as his reaction to "Corning" stoneware.

Nice bowls, incidentally.

Yes, I am sorry that the only true new Pyroceram seems to be the uninspired "French White," but oh and well.

I am holding on to my "Spice O' Life," and treasuring my few pieces of Cornflower Blue.

The Corning-Revere outlet closest to me is about 25 minutes north of here in Aurora OH.

Lawrence/Maytagbear

 

[joeekaitis]

Oh, that it were true. . .

We have 2 pieces of French White Pyroceram which Cathy bought before we were married. The current "French White" is stoneware with Pyrex lids. Perhaps they're hoping the mention of the Pyrex name will fool some folks.

 

[maytagbear]

Really?

Joe- I believe you, but......

I was at Bed Bath and Beyond last week, and the French White I saw looked a lot like Pyroceram.

L/Mb

 

[sudsmaster]

I looked at some Corningware at Target the other week, and it was clearly not pyroceram, but more ordinary ceramic, and not particularly well made, either.

I'm a bit happy that I bought a set of real Corningware pyroceram bakeware about 10 years ago. It wasn't really expensive, as I recall, but it's the real thing. It's also the fluted french design, which I happen to like a lot; I prefer the plain white fluted motif to the cornflower, starburst, and other "traditional" corningware decorations. Just my personal taste.

 

[toggleswitch]

Thanks guys. That makes sense L/Mb.
Great to learn from the professional word-smith!

 

[bobbyderegis]

Tripe in my house meant the lining of a cow's stomach. My grandfather's favorite. We have a restaurant in Boston that features it. Myself, I could take it or leave it. I don't mind it boiled in tomato sauce, but lots of Italians fry it. Yuck!
Bobby in Boston

 

[gadgetgary]

Tripe in my house meant the lining of a cow's stomach.

Yes, that was a staple in my grandmother's house. Tried to pass it off to us kids as something else. When we were old enough to learn what it was, we found ways to hide it so they did not know that we were not eating it. Now risotto and polenta were totally different stories....along with that wonderful Pyrex coffee.....

 

[joeekaitis]

Maytagbear:

If it's Pyroceram, the words "MADE IN USA" are printed or reverse-embossed on the bottom. If it's stoneware, the words "MADE IN CHINA" or some other country of origin will be printed under the glaze.

Also, stoneware will have an unglazed ring on the bottom. Pyroceram is seamless.

It's possible that their display samples are still Pyroceram from years ago especially if they're attached to the shelf, but check the boxes carefully.

 

[maytagbear]

Joe,

thanks, but I'm not currently in the market for new ovenware.

I was just commenting that it seemed to still be available. I do admit I could well be wrong.

Lawrence/Maytagbear

 

[jasonl]

Tripe at my house means MMMMMMM MMMMMMM good!!!!!

Put that in some Cowboy Stew (add liver, hearts, kidneys, and chitlins if you're even more adventurous). Man that's good stuff. Still trying to get Helen to eat it but she won't :-(

 

[gadgetgary]

Put that in some Cowboy Stew

Do tell all Jason....your recipe for that stew...

 

[Maytagmom]

Cajun Cookin'

Jason...

Ssssssssh...don't tell her! ;-)

Note to Helen: Dear, you will LOVE that Louisiana cooking once you get use to it...
I lived in Arcadia in the 70's. (North/Bonnie & Clyde were killed there)
And I tell you, I gained like 40 pounds in a year eating all that homemade Louisiana cookin...
Deer...squirrel brains....rabbit...hmmmm hmmmm GOOD!
LOL

 

[bobbyderegis]

GadgetGary,
we must have had the same grandmother! The pyrex coffee and polenta and all. Was she from Ancona?
Bobby in Boston

 

[gadgetgary]

The pyrex coffee and polenta and all. Was she from Ancona?

Bobby,

My grandparents were from a town called Sondrio, way up by the Swiss Alps. I hope someday to go visit the area where the came from.

 

[perc-o-prince]

risotto and polenta and tripe

I grew up with all of these and love them more now than when I was little!! Oh...pass the squid while you're at it!!

Bobby, When are we going for tripe?

Rich

 

[jasonl]

What's risotto and polenta? A wild guess... Innards?

 

[gadgetgary]

What's risotto and polenta?

Jason,

When you take a trip to 'suburban hell'....AHEM..as one poster put it(Miss M), you will see what risotto is.....a rice(typically Arborio) made with saffron and broth......a tasty Italian dish.
And polenta is actually a cormeal cake made with water and salt.....served with red sauce or for added cholesterol....butter, cheese, garlic and heavy cream.....mmmmmmmmmm
Here is a stovetop version of a 'polenta' pan....origially made by stirring the polenta with a wooden stick and cutting the 'polenta cake' with a string.