Ummm.....this must be a regional idiom..............could you translate?

Actually a lot of Muslims wear turbans Libralady....didn´t you notice all the turbans in the Ottoman graves in Turkey?  However, in this case it looks more like a costume from kitch casting to me than an authentic Islamic turban.  I have met more than a few of these people dressed up like super Muslims, and have found more often than not, their actual knowledge of Islam to be very lacking.  It annoys me that they run around calling themself Muslim and dressing like clowns in outfits that evolved for a particular purpose of which they have no knowledge of.

I would not say they are not Muslim, only Allah knows the secrets in their hearts, but they don´t have much of an knowledge regarding the a terbiye of Islam.

What an impressive list of pots and pans....and these are the ones you use the most?  Good girl, you steam thngs.  You seem to make a lot of sauce?  Paella? you make paella?....I LOVE paella!  I make it also, but unlike you, there is no special paella dish in my home.  I make mine with chcken, sucuk, rice, capers, saffron, garlic, pimientos......it is one of those dishes one can improvise a great deal with. 

I didn´t notice any frying pans in your list.  You seem to use a lot of saucepans and roasting pans....I guess you use the oven a lot?

Now you didn´t tell us what material the pans are made out of....

Wow....!!! that really sounds neat..........

Pit cooking

I see no creditable source indicating she has indeed been seriously considered for such a position.

BBQ pit? Could you please describe exactly what that is? or what you mean by BBQ pit?  I´m familiar with a variety of pit cooking, most famous is the Pacific Island pit cooking where they actually dig a pit, fill it with coals....and a special rock is used to retain heat.  I once lived next to a Hawaiian family who used to do that. They had special lava stones for cooking.

One of the best meals I ever had was of lamb cooked over a pit. The lamb was on a pole held by wood forks above the fire/heat. It was constantly turned.  The whole thing looked very midieval, although it was lamb being roasted, not hog.

Actually the use of a double boiler eliminates many problems associated with cooking, scorching in particular.  In my home, they are an essential cooking tool.  When cooking things like milk, kasha, steel cut oats, or oat meal or anything that is easily burnt, the double boiler provides even heat.

I guess it´s very much what you grew up with.  I think the double boiler is a French invention, seeing as it is also called a bain marie.

Hmmm....sounds great....tell me...what do you put on your grilled veggies? I probably would grill more if building the fire were not such a problem....then we have a lot of days here one isn´t allowed to have any open flames..."save the air days".  I have a small cast iron hibachi and a small clay chiminya that have yet to be used.

How do you light the charcoal? What do you use? Do you use any special woods?

Teaschip,

Le Creusuet is very high end cookware.  I have used it, but prefer the old fashioned season yourself cast iron.  The reason is I´m hard on my cookware and I´ve found the Le Creusuet is easy to damage the enamel.  After you have broken the enamel, you might as well throw it away. 

Lodge currently makes great cast iron cookware. As for any type of aluminum, some of the questions concerning the dangers of aluminum toxicity keep me away from it.

I find cooking on an electric stove difficult. I like seeing the flames.

Hmmm....grill veggies?  Spoken like a true Texan.  Pray tell, what veggies do you grill? As for me, I mostly steam or sautee them.  The only veggies I can think of that grill well are things like bell peppers, onions, nopal, potatos, tomatoes, corn, squash.......what am I missing? When I think of veggies my mind goes more to things like okra, string beans, asparagus, chard

Rice cookers are nice, they cook perfect (sorta) rice, and you can cook so much more in them.  However that said....I prefer my little cast iron Dutch Oven for that. The rice gets crispy on the bottom.