Alex

Nope, not about that post. In fact, I "liked" it. 'Twas just a general comment/reminder.

Remember, gulfporter asked for not just "little foodie things" that you do, but ones that also have been adopted by those you've cooked for.

interesting plating while cooking, use enough salt, and properly use fleur de sel or other finishing salt

A 14-piece set for $17.99 is on Woot! today. They do have to go in the dishwasher straight down, though.

What kind of containers do you need for your lunches? I've bought several sets of these and like them very much.

You'd probably be fine if you follow pastrygirl's suggestion, plus wrap everything in a comforter, but why not play safe and just buy an inexpensive styrofoam cooler (and a few ice packs, or a bag of ice)? That way you don't have to worry in case you get stuck in traffic and the trip turns into more than six hours.

Welcome, AKS!

Welcome, Deryn. There are a couple of ways to PM someone. You can click on the person's screen name, either in the gray bar within a topic, or on the right-hand side of the forum listing, then click on "Send me a message." You also can use the search feature to find a member. In fact, could you send me a PM? I'd like to converse with you about your Asheville house. Thanks.

Naftal, have you searched the Chicago-based LTHForum?

Do you grow Roma tomatoes? I buy a bunch of them, usually #2s, at a farmers market at the end of the season, then vacuum pack and freeze them whole. When they're defrosted, the skins (usually) slip right off. Like everyone else here, I love your presentations. What sauce is on the chicken breast? What's on the tomato-watermelon salad (crispy onions?)? What's the squiggly line around the circumfrence of the watermelon rind place? Is that daikon in the middle?

Ah, yes -- the eGullet Retirement Community and Assisted Living Facility.

Yes. If you click here, you can see what's covered. You also can scroll down that page and click on "Monthly Cost Comparison Calculator" to get an actual cost.

"Grandma's Meat Loaf? Hardly" I used to think about this issue a lot, before I decided I was never, ever going to live in a "retirement community," much less a nursing home. (I'd make an exception for a rehab facility, so long as it was for a limited time and I could return home afterwards.) All other issues aside, what about the food? I certainly couldn't count on someone like CaliPoutine cooking for me. How would I deal with the usual crap dining room fare? (Answer: I wouldn't. I'd probably become like this guy.) So, now we have CIA chefs at nursing homes. Well, good. The drawback? Could Ms. Alex and I afford that $5000/month after we're both retired? Possibly (although a $1 mil condo would be way, way out of our reach). Would we want to? Doubtful. So, discuss...

Last year Paula Wolfert, a well known cookbook author and food writer (and eGullet member "Wolfert"), was diagnosed with Benson's Syndrome, a relative of Alzheimer's Disorder. Full article from which the above quote was taken. Another article, including a PBS video.

Wow, you must make some seriously strong coffee, to have eaten through your dripper like that. Is that a vanilla bean I spy?

Based on my experience and research, the bag will say "dry packed" or something like that if the scallops haven't been soaked. If it doesn't say that, they're probably "wet." Also, wet scallops will be pure white; dry scallops generally vary in color from off-white to pinkish to almost beige. Here's a good picture illustrating the difference.

Both Junior's and The Joy of Cheesecake use cornstarch in their recipes. NY style is dense, but also a bit cakey.

A sour cream topping is acceptable but unnecessary (imho), as there's sour cream in the batter. Dana Bovbjerg and Jeremy Iggers, in The Joy of Cheesecake, don't use a topping. The batter goes into a 9" springform pan for 45 minutes at 400°F, then cools in the oven, with the door propped open, for three hours before going into the fridge. They also recommend a basic crumb crust, but using matzo instead of graham crackers. I couldn't tell you one way or the other about what color the top should be, but iirc (it's been a while), the top is indeed brown. (TMI: I made our wedding cake--a three-tiered dark chocolate cheesecake--from that cookbook, and decorated it with edible Hawaiian orchids. It's baked at 275°F for 75 minutes, then cooled in the oven.)

Yes, what they said. We have a large Whirlpool frost-free upright (let's hear it for Craigslist!) and are entirely happy with it. Hassouni, I know of no auto-defrost in that size. The smallest I could locate was 13.7 cu ft, either a GE or a Frigidare.

Minimum $75 purchase pre-coupon, expires Monday, August 25.

Thanks for resurrecting this thread, Porthos; I didn't notice it the first time through. I usually don't bring much in the way of food items on a typical hotel-based (or bnb-based) trip. I usually bring a bunch of Zone Perfect bars. Sometimes I'll take along a travel-sized Vinturi wine aerator. If I'm at a bnb with a drip coffee maker that I can use, and the owner doesn't use good coffee (or supply it at all), I'll grind and bring my own. If I'm at a hotel with a pod-based system, I might take some Starbucks Via instant coffee tubes. I'll often bring some Earl Grey or herbal tea bags.

The first recipe I ever used was "Peking Hot and Sour Soup" from the Joyce Chen Cookbook, and I've found no reason to use any other. The only modifications I've made are to use much less cornstarch, for the same reason Lizhou mentioned upthread, and Chinese rice wine instead of dry sherry for velveting the pork (when she wrote the book, in 1962, rice wine wasn't as easily available).

The LVSC website now says "2016." However, I suspect Rosemary's Café -- or at least the name -- is very much in doubt, because Michael Jordan is now an Instructor at Seattle Culinary Academy at Seattle Central College. Wendy Jordan is now the Catering Manager at Shorewood Culinary Arts at Shorewood High School, north of Seattle, and an adjunct instructor at Seattle Culinary Academy.

A couple of years ago, Cook's Illustrated tested vegetable peelers. They preferred this inexpensive Kuhn Rikon for a Y-shaped peeler and this Messermeister for a straight peeler. I use the latter and like it very much. Before that, I used an OXO straight peeler, which I also liked. The handle is a little larger than the Messermeister, so it might fit your hand better.

Here's the full story.