Alex

Two more: Jerusalem: A Cookbook (eGullet thread here) Silk Road Vegetarian (I first borrowed it from the library -- it looks great!)

Welcome, Annealment. You're in a good area for learning such things. Some very good friends of mine have lived in the Pioneer Valley or nearby for four decades, and I've visited them many times.

My go-to in such matters has been Chef Sato's All-Natural Desserts (currently out of print, and very expensive to buy). He has a bunch of recipes for vegan muffins, cookies, cakes, and pies, but no traditional French pastries. The closest he gets is a recipe for scones that, frankly, looks rather boring. I see on Facebook that you're doing some recipe-testing today. What are you working on?

But only if we get free samples. Tongs, skimmer, ladle = stainless steel solid spoon = wood or melamine slotted spoon = stainless steel or melamine spaghetti server = wood turners = stainless or plastic or nylon, depending

andiesenji, although I certainly agree with you about this ruling, I'd be careful about ad hominem statements -- for example, calling Monica Metz a "career bureaucrat." According to her Linkedin profile, prior to working at the FDA she was Quality Control Manager at Leprino Foods -- which, of course, raises another area of speculation about her motivation, as Leprino is "the world's largest mozzarella cheese manufacturer," according to their website. (They're headquartered just down the road from me, In Allendale, MI.) Perhaps -- and I emphasize perhaps -- in addition to Big Oil, Big Pharma, etc., there's Big Cheese. (That's sort of a joke, but it's clear nonetheless that Big Food does exist -- Archer Daniels Midland, General Foods, etc.)

Frim Fram Sauce (Nat "King" Cole et al., most notably Diana Krall) I don't want French fried potatoes, Red ripe tomatoes, I'm never satisfied. I want the frim-fram sauce with the oss'n'fay With shafafa on the side. I don't want pork chops and bacon, That won't awaken My appetite inside. I want the frim-fram sauce with the oss'n'fay With shafafa on the side. Now a person's really got to eat And a person should eat right. Five will get you ten I'm gonna feed myself right tonight. I don't want fish cakes and rye bread, You heard what I said. Waiter, please serve mine fried. I want the frim-fram sauce with the oss'n'fay With shafafa on the side.

J.S. Bach -- "Schweigt stille, plaudert nicht" (Coffee Cantata) Stephen Sondheim's Sweeney Todd -- "The Worst Pies In London" & "A Little Priest" (Hey, it's still food.)

A 2004 Wyncroft Chardonnay, from Michigan (Lake Michigan Shore appellation, in the very southwest part of the state), accompanying chicken w/morels and stir-fried Shanghai choi tips (with a bit of use-me-now Chinese cabbage).

I've been making "his" Philadelphia-style vanilla ice cream, steeping star anise and cardamom pods along with the vanilla bean. Extrememly good.

Thank you for the link. I'm thinking of getting this one (using the ubiquitous BB&B $5-off coupon), which looks very similar to the Bee House that's mentioned in the article. Any thoughts?

Sure, I'd watch it. In fact, I'd probably try to become a contestant. Or you can stage your own at home: Foodie Fight Foodie Fight Rematch

The kitchen and dining room are one big room, the main floor of the house. (This room was a big reason why we bought the house.) In addition to all the wood you see in the pictures, there's a pine ceiling. We also recently remodeled the kitchen. Caffeine Central Small Appliances 1 Small Appliances 2 Large Appliances The Island Cookbooks in the Dining Room The Hutch (not the parkway)

small ones 8 for $1 at a favorite Mexican supermarket here

Mitch undoubtedly knows way more about NYC dining than Tom Sietsema, the food critic for The Washington Post who'll occasionally mention restaurants in other cities, but fwiw, in today's chat, he mentioned Hearth, which offers a seven-course tasting menu for $86/pp. Any opinion about the place, Mitch? He also highly recommended Racines, but I don't see a tasting menu.

I was wondering if anyone had posted about Treadwell's, and sure enough, here it is! I had an outstanding lunch today -- and for $25 prix fixe for three substantial courses, it's a ridiculous bargain. They may not offer it over the summer, though so YMMV. First course = 18 "Steamed PEI mussels with Fennel Pollen Cream and Preserved Lemon" (and three large and crispy toasts). Also available was a green salad with Monforte (a dairy in Stratford) feta and sliced apple. Second course = "Breakfast" -- two fried eggs, two (or maybe three) rashers of thick-cut bacon, a bit of maple baked beans, and fried bread. Also available were a brioche french toast and a beef plate with corned beef hash, Ontario beef brisket, potatoes, and a poached egg with Hollandaise. Third course = three ice creams: root beer, vanilla bean, and sweet cream with chocolate-caramel swirls, accompanied by a brown butter Madeleine. Also available was an espresso pot de creme with caramelized hazelnuts and Madelines. Service was efficient w/o being obtrusive, and friendly w/o being obsequious. The only downside was that it's a small room with an open kitchen, so if the place is busy, there's some unavoidable cooking odor--but less than I've experienced in similar ones.

Kit Kat Dark!

There's also some information about making naan in the Char-Broil Infrared Turkey Fryer forum, starting here.

It's coming back, sort of. The linked article says 2014, but according to the LVSC's website, it's now projected to be September, 2015.

Chada Thai & Wine Raku

And some folks this year won't have a choice of using Great Lakes whitefish, as there's a shortage that's due, in part, to the severe winter in the U.S.

Echoing Lady T et al., It feels good to see many of the old names, and to know you're still around. It reminds me of my family's funerals--which is appropriate, I guess, as we were a kind of eGullet family, complete with disputes, friendships, growth, common bonds, and annual reunions.

Big bump: It's for sale on moofi today (and beyond?) for US$199.99 + 5.00 shipping (new unit, 1-year warranty).

Steven's obituary in The New York Times. RIP, Steven.

I have no doubt that it could be halved. Depending on the pan, it might need less than the two hours total cooking time. Monitor it accordingly. However...the recipe says "20 appetizer portions," but that depends on the size of your portions and whether anyone asks for seconds (which some probably will). Not to mention it keeps for at least five days in the fridge, so you could give some to your guests to take home (and, of course, keep some for yourself, if you like).

The recipe I recently posted here says either is fine, just be careful to not puree the fish. I've always used a food processor (pulsing and scraping) and it's turned out fine each time. The 15 minutes in the KitchenAid helps to break down any remaining larger pieces.