Rachel Perlow

Braised brisket freezes very well. So, even if you are just cooking for 1 or 2 it is worth doing. After cooking refridgerate the whole thing overnight. The next day, remove the layer of fat on top, slice and freeze in packages of 1 or 2 servings (with the gravy) and defrost by throwing a package into the fridge the night or morning before you want to eat it. Slowly reheat in a pan with the lid on. Even when she is making brisket for a crowd, like for a holiday, my mom tends to cook it ahead and freeze the whole thing. Makes for a less stressed holiday when one of the main dishes is cooked weeks ahead of time. Now, a non-recipe for beef brisket: In a big pot, add a little oil and brown the brisket on both sides, remove. Add sliced onion, lots of chopped garlic, chunks of carrot, cook for 10 minutes. Add some liquid (beer, reconstituted onions soup mix, canned tomato/tomato sauce/tomato puree/tomato paste and water/ketchup and water -- ginger ale soda with a good squeeze of ketchup or blob of tomato paste with a packet of onion soup mix is a frequent combination used in our family). Put brisket back in. The liquid should come at least halfway up the brisket, but it doesn't need to be covered. Lid on and braise on top of the stove or in the oven on low heat for around 3 hours. Of course, all of this is very flexible, and you know how to braise things, so that's why I wasn't overly detailed.

That depends on the type of pot lid. If you have the kind where the edge of the lid curves in and rests inside the pot (i.e. in RevereWare), snow or rain will work it's way in. If it is a flat edged lid that rests on top of the pot (All Clad, ChefMate, Le Creuset), that keeps the weather out pretty well.

As we're about to be inundated with snow, it'll be nice to see someplace warm. I would have been tempted to buy some of those stone crab claws I see on special at Land and Sea. Instead of ordering them "crispy" tell TJ to ask for "well done fries" -- I find I get them much more browned and crunchy that way, ditto for hash browns.

The Thai Chicken Pizza was excellent. Unfortunately the recipe has ingredients listed which aren't in the instructions. I've posted a review to the recipe so that others might figure out what to do with the scallions and sesame seeds.

I've been to one in Florida. It is a fun place for a group or can be a romantic outing for two, but it isn't a fine cuisine gastronomic experience. Here's a link to the discussion thread about the Melting Pot restaurants in New Jersey and California.

:smacks forehead: THAT'S what I should have added to my pasta fagiole! I have a baggie of rinds in my fridge too!

I made split pea soup yesterday. I even used a smoked ham hock, which I've never done before. However, the hock didn't contribute as much smoky flavor as I was expecting. What am I saying, it contributed NO smoky flavor. I had to resort to adding smoked paprika to get some smoky taste in there, not that there's anything wrong with that. ;) Anyway, after an hour, I took the hock out and broke it up in to smaller pieces to facilitate collagen breakdown. After another 90 minutes, I took those pieces out and cut out the meat (very little meat, maybe 2-3 Tbs meat after it was diced small) and discarded the bones, puree soup, add back diced ham. I had simmered the soup to this point with the lid on the (LeCruiset) pot. It was a little thin, so I gave it one more half hour with the lid off. It was very very good. I mostly did the recipe on the back of the bag of kosher peas (which obviously didn't include ham), although I bought Goya peas as they were cheaper. Here's the ingredients I used: 1 tsp oil 1 carrot, diced (1/2 cup) 2 celery stalks, diced (1 cup) 1/2 med onion, diced (1/2 cup) 2 quarts water 16 oz Split Green Peas 1 smoked ham hock 1 bay leaf 1/4 tsp dried thyme 2 tsp salt 1/2 tsp pepper 1/2 tsp smoked paprika Sweat veg for 5 minutes (lid on), add water, peas, ham hock & herbs (either put the bay in a tea ball or if it has a stem, tie it to some twine, it was very hard to find and fish out before blending). Simmer about three hours, mostly with lid on. Remove and process ham hock, blend to puree soup (I use an immersion blender to leave a few pieces of veg unblended), then add the meat back. Add salt, pepper, and paprika to taste. Yields about 10 cups of soup, 6-7 portions.

Fig jam is very easy to make. I was inspired by Marlena Spieler to make it. Click here for my recipe on RecipeGullet.

OK, I made the non-meat version of the Jeweled Rice as a side dish tonight. I didn't have basmati rice, so I substituted jasmine. Some notes: I realized that you don't list salt as one of your ingredients. I added the saffron, salt and pepper to the soaking water for the cranberries and raisins. Next time more saffron. I figured the cranberries are sweetened, so that covered the "candied" for the orange zest. ;) Finally, mine didn't brown very much. I was able to turn it out, but only half of the skillet had browned, and then not very darkly (see Jason's post below for a picture). I had let it sit on a low flame for at least 45 minutes, while waiting for other dinner elements to finish. Maybe my low flame is lower than yours? Next time, I'll go a little higher and rotate the pan occasionally for even browning. Other than that, it was very tasty. The nuts even stayed crunchy, I had expected them to soften. Next time I'll salt the par-boiling water, and maybe do that for less time (the rice was mostly cooked after 10 minutes). Thanks for the inspiration.

So, it I were to make a simplified version, I would parboil the rice, strain it, put it in the skillet, sprinkle w/saffron water/stock, dot w/butter, cover and cook 20-25 minutes. Sound right? What about the orange, does it have to be candied, or can you use some freshly grated peel?

Hmm, next time someone makes it, if you have a probe thermometer, take the temperature of it at several points. First, once the liquid is rendered and it is simmering. Next, turn up the heat to a boil (assuming a fast reduction) and check the temp. Check the temp again as soon as it starts browning -- even when it is just tan, just darker than the blonde it is while the liquid is reducing. I suspect once the maillard reaction starts, the temperature rises. If that is the case, we should be able to set the alarm to go off at the point above boiling, so that we know when to start monitoring the browning.

There's a new product in SC Johnson's Shout Line: Shout Action Foamer.* "Tough on Greasy Stains!" It was on sale this week at ShopRite (in NJ), 2 20-oz aerolsol cans for $4 (regular price, $3 each). I needed to get some Shout Gel** so I figured I'd try the new product. Now, I don't like the regular Shout in a hand pump spray bottle (or Spray & Wash for that matter), they don't work very well. But I'm a sucker for foaming action! Just did a couple loads of wash and it did a very good job. Out of the washer, it appears to have removed all the stains I sprayed (they're still in the dryer). The only caveat of this product is that the instructions specifically state to "not allow [the product] to dry before laundering." I assumed it may bleach the sprayed area, but I called the "Stain Professionals!" and the customer service rep said it's just because there are additional enzymes in this product, and she said that if you do spray it in advance and it dries, just remoisten it before washing. But, Shout Ultra Gel, specifically states you may treat stains ... up to a week before washing." * I found out when I called it's actually not new, it used to be called "Shout Aerosal" but they recently renamed it. **Here are two posts where I wax rhapsodic about Shout Gel: Link 1 and Link 2 (which contains advice on getting out ink stains. FYI: Shout Website, Stain Hotline: 1-800-991-SHOUT (7468)

Ha! I knew that. I learned it from The Fat Ladies! You might want to check out the hash browns thread for an American take on it.

Does this mean one tree has different kinds of fruit on it all at once? A picture of that would be cool.

Here's a link for threads with lemon in the title, and here's one for lemons, unfortunately the lemon search does not bring up the lemons result, so you should look at both. Off the top of my head, I think you should make lemonade, lemon marmelade, preserved lemons, and lemon bars (that recipe uses the entire lemon). When you tire of making lemony things, break out an ice cube tray and freeze the juice 2 tablespoons at a time. You'll be glad to have it when your tree isn't bearing.

The menu for the upcoming Chinese New Year dinner at China 46 has been posted.

The menu: Hors d’oeuvres: Two Kinds of Steamed Dumplings: Lamb and Vegetable Cold Appetizer, including Spicy Shredded Chicken Soup: Shanghai Casserole - assorted seafood, vegetables and meat with tofu and cellophane noodles Appetizer: Pork Soup Dumplings paired with Fried Soupy Shrimp Balls Main Courses: Szechuan Duckling – Sauteed sliced duck meat with with vegetables in a spicy brown sauce Shanghai Shrimp Wou-ba – Shrimp and assorted vegetables in a white sauce will be poured over crispy rice patties at the table, listen for the sizzle Braised Whole Chicken stuffed with Sticky Rice Dong-Poo Pork – traditional Shanghai regional dish; braised pork belly and butt, served with steamed white buns Seasonal Sauteed Green Vegetable Fish Two Ways - Sauteed Spicy Capsicum Fish and Flounder wrapped in Crispy Tofu Skin Rice Cake with fresh bamboo and vegetables Dessert: Fresh Fruit platter My thanks to Rosie, Jo-Mel and Jason for their input into the menu selections. - Rachel

Just a reminder. I'd love to see where you shop on a regular basis.

You could have lunch/brunch at NY classic Lindy's (560 5th Ave, bet 45th and 46th). Perhaps some blintzes or pierogies? Pick up a cheesecake to take home. Then have dinner at DB Bistro Moderne (55 W 44th, bet 5th and 6th). You'd need to leave for the airport by 8, so getting there when they open at 5:30 should give you enough time to dine. Call (212) 391-2400 for a reservation.

English mushy peas? Well, that's just a really thick soup, right? lol

In this first image, I noticed something that our kitchen designer originally overlooked. In the corner to the left, is there room for that cabinet door to swing open? You may need to have a spacer between the wall and the cabinet. Not saying you haven't already factored that in, but thought I'd mention it jic you hadn't discussed this with the designer or cabinet maker. Ditto for the base cabinet on the left in your pastry corner and the upper cabinet to the left of your hood.

What's wrong with soup? For a similar looking legume with more side dish possibilities, check out lentils.

Andy, were your children ever picky eaters? If so, have you found that including them in the meal preparation helps them in accepting new foods, or do you stick to what they know?

I saw a commercial for the Chilean Fresh Fruit Association in conjunction with a local supermarket just the other day, which brought to mind this thread. Their website includes a list of fruits and their availability, handling tips, nutritional information, recipes and a virtual tour of Chile.

Congratulations on your first foray into onion confit. One of my main uses recently is to beat it into eggs before scrambling or into an omelet. Mmm. It also really enhances all kinds of soup, not just French Onion. I used it in Pasta Fagiole last week.