tpogue@comcast.net

A friend of mine is trying to make a firm espuma. He did not use quite enough gelatin. Is there a way to get this from a light wet foam to a firmer texture?

I've been making a lot oif Espumas from light to firm. I'm also doing infusions. I noticed Dave Arnold is using two charges in the 1/2 litre size whip. ISI says to use one charge in that size. I have both 1L and the 0.5 size but prefer the smaller size for my purposes.I'm wondering if the two charge is the way to go. Indeed is it safe or am I in danger if the thing exploding?

I did a very nice Curry Foam the other day which I served with roasted shrimp. Heavy cream, coconut milk, penzy's hot curry powder, soy sauce and gelatin. I used 3/4 teaspoon gelatin to 2 cups of product. That makes a nice firm foam. My friend did the same on and added an Asian hit sauce . I'll try that next time. Sriracha probably.

I made a lovely espuma to go with tonight's southwestern flavored chicken breast. This worked very well. Salsa Verde Espuma Ingredients 16 ounce Salsa Verde -- fresh 1/4 teaspoon Xanthan Gum 1/4 cup sour cream 1 teaspoon cumin -- ground salt to taste water or cream as needed Instructions Puree the Salsa Verde (I used the Vitamix) until very very smooth. Add the Xanthan Gum. Add the sour cream, ground cumin, and salt to taste. Put through a fine sieve. You want the liquid to measure 2 cups if you are using the 1 pint iSI Whip. Add cream or water to come up to the 2 cup point on the measuring cup. It shouldn't be more than a little bit. Charge with one cartridge and shake a few times. Refrigerate on it's side for at least 30 minutes. Printed from A Cook's Books -- Recipe management for Macintosh

The pepper is the star of this dish. No fancy just flavor. I put this together after having a meal out that was so timid in flavoring it annoyed me. Terry's Smashed Pepper Potatoes - Serves 3 Recipe By: Terry Pogue Ingredients 5 medium Red Bliss Potatoes -- skins on 3/4 container Sour Cream 3 tablespoons Ground black pepper -- medium grind - freshly ground Instructions Cook unpeeled whole red skin potatoes until tender. Just to give you an idea of the proportions I used 5 medium size potatoes tonight. When cooked (and dry) place them in a mixer, Using the paddle attachment smash up a bit, add 1/2 to 3/4 a container of sour cream (I use full fat), and this is the important part, a good hefty 3 tablespoons of freshly ground pepper. The pepper is more an ingredient than a seasoning. Lots of good salt. Beat with the addition of each ingredient. Keep tasting as you add all the elements until they are just right for you. Delicious and spicy with the pepper.

Didn't see cook it in red wine? I've meant to try that but had forgotten about it. I do recall the judges loved it. Have you cooked pasta in wine? Terry

The restaurants we frequent have a pitcher of filtered water on each table. It's a nice friendly touch. We appreciate it. Terry

We like Raisin bran crunch. I top it with frozen blueberries and a little milk. It stays crunchy pretty well. Cheerios don't get too soggy, again I top with frozen blueberries. Somehow I think the frozen fruit helps and I don't use much milk. Terry

Here's one I make often. It won a prize from the Atlanta Constitution. Curried Lamb Chops Recipe By: Leslie Revsin Published in: The Simpler The Better, page 108 Ingredients 2 tablespoons Flour 1 tablespoons Curry Powder 4 lamb chops - loin -- 2" thick 1 tablespoons Lemon Juice -- fresh 1 tablespoons Vegetable oil Instructions 1. Preheat oven to 350F. Mix flour with curry powder. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper. Dip both sides of chops into lemon juice. Then dredge well in season flolur. 2. Heat oil in a large, ovenproof skillet over medium high heat. Add chops and cook first side until golden brown, 2 to 3 minutes. Turn over and lightly brown second side, 1 to 2 minutes. Pour off fat from pan. 3. Transfer to oven and roast, turning once, until medium rare, 8 to 10 minutes. Serve hot. Variation: Not a curry fan? Then try brushing both sides of the chops with a mixture of mustard and lemon juice before dredging in flour. Recipe Notes this is the perfect recipe to use on those humongus lamb chops you get at Costco or Sams Club. I did this 12//04 using a rack of lamb cut into chops. Fabulous. No oven time required with these little gems. Terry The new edition of Cyberfeasts and Foodstocks Second Helping is available <http://www.cyberfeasts.com/cookbook2.htm>

You can make the dough ahead of time but I don't think you'd be happy with the results of frying ahead of time. The dough will keep for several days in the fridge. terry

Our local Deli has a lovely coarse grain mustard on the table. It is quite mild and very flavorful. I do not remember the brand but it is similar to Savol. I tried an internet search and happened onto a french mustard "sauce" labeled Savora which is lovely and I do recommend it. It is smooth, mild with just a slight hint of sweetness and a lot of wine flavor. Still, I am trying to find the coarse "deli" mustard. terry

Yes, I keep my butter in a covered dish, NOT a butter bell, on the island. I think it not only tastes better after a few days it's lovely to spread. terry

I order from Murray's in NYC. I've had wonderful cheeses from them. They are also fun to talk with if you call. They are very enthusiastic about what they do. Recently I've tried some of David Rosengarten's affineur Cheeses. Very nice but quite expensive. terry

A glass knife used primarily for tomatoes. It lives in it's original box in my kitchen utensil drawer. It's from my husband's Grandmother. It probably 75 years old. I also have her "cookbook" which is date 1890, with her notes. Then from the 40's I have a cream dipper. Cute little spoon that was used to take the cream off a bottle of milk. I use it today as a serving piece. Actually, I remember these and milk in bottles with cream. terry

150 in my library, many more packed up in the basement. I keep getting them in, amazon.com and jessica's biscuit love me. When a new one makes the cut and I find things I want to do it takes a spot on the bookshelfs and I pack a few away that I'm not using at the moment. After awhile I give the older unused books I am not using away. They just keep rolling in and rolling out of my house. terry