Alex

OK, this is the summer I break out my Masterbuilt (bought before last summer and, for one reason or another, never used). One of my goals is to smoke some U-10 scallops. I don't have an A-Maze-N smoke generator or home-built cold smoking apparatus (yet). Can this be done using the hot smoking method? If so, do you have any tips, tricks, suggestions, etc?

As a blasphemer and/or heretic -- the exact term(s) being dependent on the particular practice and religion in combination with who's doing the judging -- I say neither grace nor my heritage's equivalent, a b'racha, before a meal. However, more than two decades after living for a little while in Japan, I still precede most meals with a quiet traditional "itadakimasu." It's the formal version of the verb "I receive" -- i.e., "I humbly receive." This acknowledges your gratitude to everyone who had a role in bringing it from its source to your table, as well as to the food itself.

Agree with toasting the black walnuts. Stay traditional, but use very high quality, 70%-cocoa, hand-chopped chocolate chunks instead of packaged chips. If you want to bend tradition a bit, add some dried cherries to the batter.

Asparagus. It works the reverse way, too, starting with butter.

A wrap for bulgogi, larb, tabouli, etc.

An interesting choice for a dessert. Or hey, maybe a faux version, using a raspberry-ginger sauce, sweetened goat cheese, and brioche. Me, I'd do a gently flavored egg nog ice cream.

Because I only have a houseful of nieces and nephews during the holidays to peel those pesky chestnuts! Or you can buy these frozen peeled chestnuts directly from Michigan Chestnut Growers, Inc.

The best one I've had in my life was a simple cream of garlic soup at a sadly long-departed little French place in Detroit near the Ambassador Bridge, Aliette's Bakery and Restaurant. Aliette was in the kitchen while her husband took care of the front of the house.

Great ideas, all. Thank you. Please keep 'em coming. I'm planning to make a bunch of peach ice cream (Lebovitz's recipe) tonight or tomorrow. Any thoughts about what'd go with that?

Even though I already had a two-bowl Cuisinart ice cream maker, I recently bought the ice cream attachment for my KitchenAid stand mixer via the wonderfulness that is Craigslist. Why, you ask? I'll tell you. As you've probably figured out from the title of this topic, I thought it would be terrific to make three flavors at the same time, then combine them in a mold à la the traditional Neapolitan (chocolate, vanilla, strawberry). I've been reading through The Perfect Scoop and The Ultimate Ice Cream Book for ideas. My favorite so far combines goat cheese, strawberry-black pepper, and basil ice creams. What three flavors do you think would look and taste great together?

Two more: Dorie Greenspan's newest book plus one about smoothies.

Yes to salad, yes to soup garnish. The stem right beneath the flower can be thick and tough (at least the ones by me), so trim carefully.

As several contributors have pointed out, hardly anyone's hands are completely clean when it comes to ethical behavior. However, that doesn't mean we can't look to improve in that regard. Two perceptual principles apply here ("here" meaning non-free plastic bags, shiitake stems, etc.). The first is that a grocery store (or any large store) is essentially faceless -- just a big "them." So, when we steal (or whatever you want to call it) from "them," it's easier because it's impersonal. Perhaps you also can imagine that no one who matters is seeing you do it. This is reflected in Chris's saying he probably wouldn't remove the stems if he were buying shiitakes at a farmers market. It also was the basis of my earlier question to Fat Guy (and, by extension, to everyone else) of whether he'd do the same thing to a friend. I would guess (and hope) not. The second is that in the big scheme of things, the transgressions are very small, so they're easy to rationalize as being inconsequential for the victim. We think in terms of the individual act, not the aggregate of our acts over time. This was the basis of my second question/observation: If we "steal" 79¢ worth of, say, shiitake stems over the course of a year, that's essentially no different from shoplifting a 79¢ candy bar.

I hope your trip goes smoothly. If you are able to make it out to the truck, unfortunately I won't be there to great you. I actually can't believe I forgot to connect the dates. I will be cooking a guest chef dinner at my other gig, the Kellogg Center. It should be a great meal. A cat named Brian Goodman is in town from Cleavland. He helped open Michael Simon's NYC place. I met him and started on the prep Tuesday. The meal looks really good. It's $60 or 65 for 5 courses with wine. It might be worth calling to see if there are any seats left. (800) 875-5090 Visiting Chef Series Spring 2011 It's $75 according to the registration form. I couldn't find a menu online, though.

Knowing that the bags don't cost the store anything, and that in fact they're intended as advertising, does change the nature of the argument. However, you started the forum before you knew this. And, as Kouign Aman pointed it, you posed it as an ethical issue, which tells me you had some doubts about how ethical your behavior really was.

For pork loin (or tenderloin), Richard McPeake, in Backyard BBQ (a great self-published book), offers an Orange-Soy-Hoisin marinade. For 2# of meat: 1/2 c each soy sauce and fresh orange juice; 4 T rice wine vinegar; 2 T each hoisin sauce, sesame oil, and minced fresh garlic; 1 T brown sugar; 2 t minced fresh ginger. He says to marinate at least 12 hours.

You still haven't answered my questions, counselor.

Let me put it this way: Would you do the same thing to a good friend of yours without asking first? How about if you did it every other time you visited? Perhaps that's not theft per se, but it's certainly a moral issue. Or this way: Let's say the total value of what you take from the store over a year's time is 79¢. Now let's say someone else doesn't take plastic bags or containers, but once a year shoplifts a 79¢ candy bar. Would you not call that theft?

And the USDA finally gets on board, more or less.

I agree with Chris re the 140-150 for the tenderloin. What you described, though, sounds like more of a marinade or rub than a brine. If you're going to marinate, I'm not sure how a lime base would go with the rosemary/garlic/thyme paste. Lemon probably would work better.

Here's a great chart of smoke points. I've been using grapeseed oil, but as Pierogi mentioned, refined peanut oil has an even higher smoke point.

What a great forum! How did I miss it the first time around? Anyhow, the displays aren't really food per se, but they could have been when they were alive: Dead Pals of Sam Sanfillippo. On a more conventional note, there's America's Soul Food Museum in Atlanta.

Ms. Alex will be there for a conference just before yours, so unfortunately she won't be able to join you. In the downtown area, she does recommend Wink and Congress.

Welcome to eGullet, Julie, and thanks for the Mt. Pleasant tips. Given your screen/blog name, you might have some interest in this forum.

Now *you,* I understand. At 3:42 Chicago time, I'm doing 'leftover' soup, with no sense of deprivation whatever: mushrooms, asparagus, new red potatoes, diced Roma tomatoes, the last of the most recent roast chicken (cut up), wilted-down spinach and salad greens, plus cooked penne rigate and chicken stock. The appetizer was hummus on good buttered toast, and the wine is a perfectly nice American non-oaked Chard. Still deciding what to do for dessert. I dare to suggest, however, Alex, that the Almighty and Eternal has more mercy for us who cherish his culinary gifts than Rev. Whatsisname ever did, or will. You might just find yourself at the heavenly feast yet; save a l'il room. Ah, thank you. Perhaps instead I should have some angel food cake with divinity fudge for dessert tonight. (And please see my PM.)