spamfree lists on tue 23 may 06
My wife has a cook book that describes a pot for steaming soup from the
Yixing region. I done a lot of searches and all I can come up with is
(surprise) tea pots. Maybe mel saw steam pots in his recent visit.
The pot is described as having a hollow stem in the middle that allows
steam to enter the lidded pot where it condenses making the chicken soup
(gai tong).
Send replies to "lists" at my ".com" domain named "somdahl".
Thanks to all,
Gene Somdahl
Bonita Cohn on wed 24 may 06
I saw one of these a few weeks ago right here in San
Francisco.
It looked like terra cotta - a light iron red color
- it was a covered casserole - inside was the spout
you mention.
It may still be there - it wasn't very expensive, as
I remember.
I have seen people make these in stoneware back in the
70's.
If I could only remember which shop had it!
I was wondering what the hell it was for - most
steamers I saw were bamboo.
I was wandering through china town not looking for
anything ...on route to my favourite soup place.
Bonita in San Francisco
Bonita Cohn
http://www.bonitacohn.com
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May Luk on wed 24 may 06
Hello Gene;
The Yixing soup pot is quite rare. They export mostly
teapots. It is for some serious soup with expensive
herbs. (Ahem...tiger penis, that sort of things, so I
heard) In Chinatown, you can get the porcelain version
for sure. It serves the same purpose. Although I'm
certain that the Yixing 'purple sand' does something
special to the soup. You probably know by now that the
idea is to slow cook the soup pot in a water bath. It
retains the steam/essense so you don't waste anything.
Please try:
Pearl River Mart
477 Broadway
New York, NY 10013-5904
(212) 431-4770
Regards
May
LondON, UK
Jennifer Smith on wed 24 may 06
On May 23, 2006, at 6:51 PM, spamfree lists wrote:
> My wife has a cook book that describes a pot for steaming soup from
> the
> Yixing region. I done a lot of searches and all I can come up with is
> (surprise) tea pots. Maybe mel saw steam pots in his recent visit.
> The pot is described as having a hollow stem in the middle that allows
> steam to enter the lidded pot where it condenses making the chicken
> soup
> (gai tong).
> Send replies to "lists" at my ".com" domain named "somdahl".
> Thanks to all,
> Gene Somdahl
I think these are called Yunyun steamers or something like that.
I'm not sure on the spelling. I had a copy of an article giving
directions on making them but I can't locate it. I think I got it
from Studio Potter maybe? That was almost ten years ago now but the
article could have been much older since I was looking through a lot
of back issues at that time. Does this article sound familiar to
anyone out there? Or at least know the correct spelling?
Jen
gsomdahl on wed 24 may 06
Thank you for all the off-list replies. Several people have made these
steamers in the past and I was also informed that they are also known as
"yunnan" steamers. I found a commercial site that sells those.
My weak attempt at hiding from the spammers didn't seem to help much so
I'm reverting to more transparent addressing.
catjarosz on wed 24 may 06
Are you sure your not thinking of a Yannan Steamer Pot?
This is a special clay pot with lid, made to sit on top of a medium size
sauce pan. ( think double boiler). There's a conical steam vent in the
middle that allows steam to circulate around the food. They make great
stews and do a very good job with vegtables. No extra broth is needed as it
produces a lot of juice in the process. Steaming retains the color, texture,
flavors and vitamins without adding calories, fat or sodium.
ps I make this type of pot and the above is part of the direction card I
had made up to go with it. A gallery down at Myrtle beach,NC area in the
early 90s ordered enough of these things to keep me floating as a new
potter. They seem to be making a comeback again.. I hope that means folks
are gonna start cooking at home. Not sure how the rest of you are doing
but I find things go in cycles and for the last few yrs it was rare indeed
to sell casseroles or steamers. They seem to be moving better recently..
As a hmmmmm thought, I wonder if the high gas prices are keeping some
folks from eatting out most nites and they decided to cook more at home?
Cat
www.catjarosz.com
www.guildcrafts.com/cat/
V)''(V woof & >^..^< mew
(_o_)
\||/ chicks with beards rule!!
Paul Herman on wed 24 may 06
Hi Cat,
I too make steamers, and have for many years. Mine are "vegetable
steamers", simply a smallish casserole with holes on the bottom, and
one in the lid. You set it on top of a saucepan, and steam away.
Excellent for artichokes, broccoli and the like.
I have noticed that casseroles are selling well again. I think fuel
prices are having an effect, and as they continue to go up, people
will be staying home more, cooking, having a pot of tea, etc. Back to
the home and hearth. It falls to us to make some good pots for them.
You know what they say about crisis and opportunity?
Best wishes,
Paul Herman
Great Basin Pottery
Doyle, California US
http://greatbasinpottery.com
On May 24, 2006, at 6:53 AM, catjarosz wrote:
> ps I make this type of pot and the above is part of the direction
> card I
> had made up to go with it. A gallery down at Myrtle beach,NC area
> in the
> early 90s ordered enough of these things to keep me floating as a
> new
> potter. They seem to be making a comeback again.. I hope that
> means folks
> are gonna start cooking at home. Not sure how the rest of you
> are doing
> but I find things go in cycles and for the last few yrs it was
> rare indeed
> to sell casseroles or steamers. They seem to be moving better
> recently..
>
> As a hmmmmm thought, I wonder if the high gas prices are keeping some
> folks from eatting out most nites and they decided to cook more at
> home?
> Cat
>
claybair on wed 24 may 06
I knew I saw one when shopping at Uwajimaya.
However this one was metal.
I went to their web site and lo and behold here is an ad circa 1968 on their
web site with one of them. See:
http://www.uwajimaya.com/index.html
I don't know if they had any terra cotta ones.
Gayle Bair
Bainbridge Island, WA
Tucson, AZ
http://claybair.com
-----Original Message-----
From: Bonita Cohn
I saw one of these a few weeks ago right here in San
Francisco.
It looked like terra cotta - a light iron red color
- it was a covered casserole - inside was the spout
you mention.
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claybair on wed 24 may 06
Here you go... found one...here's a picture!
http://shop.store.yahoo.com/wokshop/joychengoode.html
I'll bet you could buy a really nice one from Cat Jarosz!
Gayle Bair
Bainbridge Island, WA
Tucson, AZ
http://claybair.com
-----Original Message-----
From: catjarosz
Are you sure your not thinking of a Yannan Steamer Pot?
This is a special clay pot with lid, made to sit on top of a medium size
sauce pan. ( think double boiler). There's a conical steam vent in the
middle that allows steam to circulate around the food. They make great
stews and do a very good job with vegtables. No extra broth is needed as it
produces a lot of juice in the process. Steaming retains the color, texture,
flavors and vitamins without adding calories, fat or sodium.
--
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Checked by AVG Free Edition.
Version: 7.1.394 / Virus Database: 268.7.1/347 - Release Date: 5/24/2006
Norman Aufrichtig on wed 24 may 06
i made them, made my first one in 1973, a customer showed me one she had
bought somewhere in asia and commissioned me to make her one.i might have
been the first potter in the usa to make them. sold them for quite a few
years kept one for our own use, which we still have. the nice thing about
them was the gravy which developed in the pot unlike a conventional steamer.
i made them so the belly of the pot would rest on the rim and was suspended
in a metal cooking pot over about an inch of boiling water in it, we
actually made up a recipe sheet with instructions for use, before desktop
publishing, must have had a lot of them printed - fired them to cone 10 in
reduction.the spout had an opening of about 3/16 of an inch and was a little
lower than the rim of the pot.
norman
----- Original Message -----
From: "Bonita Cohn"
To:
Sent: Wednesday, May 24, 2006 2:15 AM
Subject: Re: [CLAYART] Yixing steam pots
> I saw one of these a few weeks ago right here in San
> Francisco.
> It looked like terra cotta - a light iron red color
> - it was a covered casserole - inside was the spout
> you mention.
> It may still be there - it wasn't very expensive, as
> I remember.
> I have seen people make these in stoneware back in the
> 70's.
> If I could only remember which shop had it!
> I was wondering what the hell it was for - most
> steamers I saw were bamboo.
> I was wandering through china town not looking for
> anything ...on route to my favourite soup place.
>
> Bonita in San Francisco
>
> Bonita Cohn
> http://www.bonitacohn.com
>
> __________________________________________________
> Do You Yahoo!?
> Tired of spam? Yahoo! Mail has the best spam protection around
> http://mail.yahoo.com
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
>
>
> --
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>
>
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Fredrick Paget on wed 24 may 06
AH! Just what i need for escargots.
We here in this part of California are unfortunate enough to have a
plague of European Brown Snails. They were brought from France many
many years ago to provide escargots.
They are an awful pest. The big ones (about the size of a walnut) can
eat a whole young cabbage plant in a single night. If you have these
babies forget about sowing beans in the ground or any other edibles.
I have been patrolling the veggie garden every night about 11 o'clock
with a big flashlight and I think I have killed a thousand of them
this year. No exaggeration. They hide in the daytime and come out at
night.
I told my wife that we should be eating them and she forbad me to
cook them in her pots. So I will have to make one of these steamers
to cook them in. I once had escargots at the world fair in Montreal
in 1966 and they were good.
Now does anyone have any good recipes for steamed escargots?
--
From Fred Paget,
Marin County, CA, USA
fredrick@well.com
Charter Member Potters Council
Gari Whelon on wed 24 may 06
Hi Fred
Snails heh!
I'd recommend you check out joy of cooking for directions on how to deal
with the little suckers, it requires cleansing them with fresh lettuce
followed by a long bath/drowning in a vinegar water mix followed by cutting
out the gut sack and then boiling and finishing them.
If you'd like I could scan and email it to you but I suspect Nan has a joy
of cooking on hand there.
Have fun and remember the garlic butter.
Gari Whelon
Proletariat Pots
Nanaimo B.C., Canada
whelon@island.net
-----Original Message-----
From: Fredrick Paget [mailto:fredrick@WELL.COM]
Sent: Wednesday, May 24, 2006 3:09 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: Yixing steam pots
AH! Just what i need for escargots.
We here in this part of California are unfortunate enough to have a
plague of European Brown Snails. They were brought from France many
many years ago to provide escargots.
They are an awful pest. The big ones (about the size of a walnut) can
eat a whole young cabbage plant in a single night. If you have these
babies forget about sowing beans in the ground or any other edibles.
I have been patrolling the veggie garden every night about 11 o'clock
with a big flashlight and I think I have killed a thousand of them
this year. No exaggeration. They hide in the daytime and come out at
night.
I told my wife that we should be eating them and she forbad me to
cook them in her pots. So I will have to make one of these steamers
to cook them in. I once had escargots at the world fair in Montreal
in 1966 and they were good.
Now does anyone have any good recipes for steamed escargots?
--
From Fred Paget,
Marin County, CA, USA
fredrick@well.com
Charter Member Potters Council
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Ivor and Olive Lewis on thu 25 may 06
Dear Gene Somdahl,
You will find instructions for making this delightful cooking utensil in =
a Ceramic Monthly Handbook, "Potter's Wheel Projects".Originally =
published at $2.00 in 1968.
See Leon Moburg, "A Yunnan Cooker", Page 14.=20
I made quite a few of them over the years. Wide and shallow, tall and =
narrow. Very healthy way of cooking chook, hogget, and veal. with a few =
choice veggies.
Have fun.
Best regards,
Ivor Lewis.
Redhill,
South Australia.
The Chapel of Art on fri 26 may 06
If you have that many, why not sell them to
French restaurants, Fred? You could make a
fortune as well as rid the environment of an
invasive species. They would also know how to
prepare them for cooking. I only like the herby,
garlic butter they are usually served with, not
the snails which are very like chewy octopus. I
only ate them once as I regard the cooking method
a totally gross... Cooked alive... You know they
are done when they have climbed out of their
shells. They may decimate gardens, but that is
plain cruel and inhuman!
Ooooh...! I have just had a strong sense of deja
vu! Has this topic arisen before? At least I hope
that is the case and I am not a born again
snail...
Oh, yes... Remember that the usual serving dish
for snails is an interesting exercise in
itself... A half dozen or a dozen little
indentations in a flat plate, so the shells will
fit in and there will be enough room to have the
added butter without it slopping out... They need
to be deep enough to hold the upside-down shells
during the prizing out of the snail... The indent
naturally saves the poor little things whizzing
off across the table/restaurant or landing in
your lap.
Have fun!
Janet Kaiser
*** IN REPLY TO THE FOLLOWING MAIL:
>I have been patrolling the veggie garden every
night about 11 o'clock
>with a big flashlight and I think I have killed
a thousand of them
>this year. No exaggeration. *** PREVIOUS MAIL
ENDS HERE ***
THE CHAPEL OF ART - or - CAPEL CELFYDDYD
8 Marine Crescent : Criccieth : GB-Wales LL52 0EA
Plan visiting The International Potters Path?
Contact: Janet Kaiser
Tel: ++44 (01766) 523122
http://www.the-coa.org.uk
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Linda White on tue 30 may 06
Fred, If you're trying to get rid of snails, try a product called
Sluggo. It really worked for me on slugs (who are snails who never
developed). It's non-toxic--actually improves the soil, and you'll get
a whole lot more sleep.
Lin
Fredrick Paget on wed 31 may 06
>Fred, If you're trying to get rid of snails, try a product called
>Sluggo. It really worked for me on slugs (who are snails who never
>developed). It's non-toxic--actually improves the soil, and you'll get
>a whole lot more sleep.
>Lin
Thanks for reminding me about the Sluggo/ I found I have a jug of
that in my greenhouse that I bought a couple of years ago.
I have caught all the snails and can hardly find more than one or two
a night now. But there are plenty of slugs and as I can't pick them
up- they are too slippery-It is time for the Sluggo..or do you have a
recipe for slugs?
By the way we have the world's champion slugs here up in the
redwoods. They are called Banana slugs and run about 6 inches long. I
never have seen one in my yard but they are common up in the hills.
California State Slug.
--
From Fred &Nan Paget,
No Tengo Rancho,
Marin County,
California, USA
fredrick@well.com
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