Stinkypup

Here's a few more - there are shall we say less desirable colours which are sometimes on sale- l do like the classic flame colour- like Ferraris which must be red and Retrievers which must be golden (well dirty cream anyhow )
They are expensive but if you look after yhen, they will last forever

BristolUK

What are you, a collector?
You have more than one for each day of the week.

The coq au vin was a qualified success. The leg/thigh parts were great but I was less impressed with the breast and, thinking back, I now believe it was the breast that wasn't good when I tried roasting one normally.

It might make a difference doing it upside down (or cutting it up and adding the breast later). Maybe the breast will be moist that way?

There was an unexpected bonus. The Naked Grape wine was actually pretty decent. Ice wine and Jackson Triggs rosé aside (and they don't have the latter in NB now) I've never had a Canadian wine that was close to being drinkable.

I opened it around 9.30am, used what I wanted, then 'vacuumed' the rest and had a glass at 5.30.

@ $10.29 I can see having it again and finding a good match for it. It was certainly no worse than the stuff I'd been paying up to $17 for.

If it remains drinkable with some foods it will take the edge of paying $25 for Kim Crawford PN.

dbd33

The outlet mall at highway 89 and the 400 has an shop that sells them, still not cheap and usually in weird colours, like orange, but not bank breaking. I acquired a set from there, one at a time, but they, er, moved away.

Homesense offers serviceable knock offs from time to time, we have one like this:

Cuisinart - 2.8 L Red Classic Collection Enameled Cast Iron Cookware (3 QT) - CI630-20CRC

that's used for baking bread several times a week as well as curries and whatnot and is standing up well after several years, iirc it was $40.

Atlantic Xpat

Well enough. After simmering for 45 mins or so I took the legs out and was able to cut the meat off the tendons & bones pretty easily. I discarded the tendons, cleaned up the bones and returned them to the soup while I added the veggies. Oh yes, I had skinned the legs before I started.

Stinkypup

[QUOTE=dbd33;12061792]The outlet mall at highway 89 and the 400 has an shop that sells them, still not cheap and usually in weird colours, like orange, but not bank breaking. I acquired a set from there, one at a time, but they, er, moved away.

What, the volcanic flame? The original classic and most popular colour which has been around since 1925 whilst others have come and gone..weird?

dbd33

To me it speaks of the 1970s, I'd expect to take a volcanic flame pot from an avocado cupboard and place in on a doily.

Stinkypup

Each to their own but given that it is the most popular colour, you seem to be in the minority.

Colours | Le Creuset Canada

I've looked at the colours and think, nope still haven't improved on it... Maybe red at a push...
Blues may suit your more wintry climate

dbd33

Oh no!

Stinkypup

I think Bonbon is more you

dbd33

I purchased Cherry but rather care for Marseille. I couldn't deal with Bonbon, the contradictory notes of softness and striking vibrancy would confuse me and I'd never get the spuds bashed.

Stinkypup

You could make some amazing soufflés though

My three colours would be flame, cherry and Marseilles, I do like that one myself. Pale green and yellow remind me of Abigail's Party. They might look good in the Caribbean..

Oink

This sounds like some sort of Posh Nosh wank off.

Stinkypup

You are only jealous, having no doubt rubbed shoulders with Will and Kate

BristolUK

Yes I reckon proper kitchen red would do nicely.

Atlantic Xpat

I think Oink has just come up with the name for the Beeb's competitor programme to GBBO now that C4 has stolen it.