Rachel Perlow

eGullet-Amazon link for THE book: Baking with Julia by Dorie Greenspan Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

Here is an eGulletified Amazon link for the book you recommended: The Legendary Cuisine of Persia by Margaret Shaida Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

Here is an eGulletified Amazon link for the KitchenAid Silicone Bakeware products: KitchenAid Silicone 12-Cup Muffin Pan, Red KitchenAid Silicone 24-Cup Mini Muffin Pan with Sled, Red KitchenAid Silicone 6-in-1 Loaf Pan with Sled, Red KitchenAid Silicone Heart Cake Pan, Red Most of these are available in blue as well, but the blue pans are usually more expensive. There are many more shapes of these pans available, some with or without sleds. Just check the "You may also be interested in these items" list at the bottom of the linked pages. Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

Here is an eGulletified Amazon link for the grill you recommended: Weber 60020 The Ranch Charcoal Kettle Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

I'm not going to bother fixing the Amazon link for this one!

Actually, that link is not an eGulletified Amazon link, here are the correct links for the books you recommended upthread: Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague George Lang's Cuisine of Hungary Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

Here are eGulletified Amazon links for Diana Kennedy's books: The Essential Cuisines of Mexico My Mexico : A Culinary Odyssey From My Mexican Kitchen: Techniques and Ingredients Out of print, but you may be able to buy them used: The Art of Mexican Cooking Recipes from the Regional Cooks of Mexico Mexican Regional Cooking The Cuisines of Mexico Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food The tortilla book In Spanish: Mexico: Una Odisea Culinaria Cocina esencial de México Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.

Whoa, you've got to see the (English) wording on the Korean Beard Papa site. And I quote, "pursues handmade, freshness and deliciousness, and paricular about the naterial and addition thing such as antiseptic never uses for health." (sic) Could someone please explain that sentence to me?

"Beard papa's cream puffs consist of a two-layer shell. The inner shell is a choux pastry shell and the outer shell is a piecrust. It is this special-structured shell which makes bear papa's cream puffs so unique." Suzanne, please pay attention to this aspect of them. I don't know how they'd bake the two together.

To buy the book: Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich, Deborah Jones (Photographer)

Anna, Along the lines of your putting lit glass shelving above your fridge, while addressing the concerns of others of you having to clean dust & grime due to its location near the cooktop, my mom has an elegant solution: Glass fronted cabinets. You can have them lit and even use a glass shelf if you want more than one level for placing decorative objects. However, the doors will protect the contents from dust and you will only have the glass doors as dust collectors to clean.

Redub them "stock cube trays"

The main difference between PM's and Mr. B's (and others) BBQ shrimp is the sauce. PM's is the original, it is very oily with lots of black pepper. Mr. B's is more of a rouxed brown sauce. Both are good, but I preferred Mr. B's. I'd rather do Upperline than NOLA. As long as you have a car, you may as well use it! ;)

Yes! That's it exactly!

Hmm, new dishes... I ordered the red snapper. You have a choice of two sauces, a tomato/pinapple sauce or a thin ginger sauce. Both are good, as our waiter had the fish prepared with the tomato sauce and gave me some of the ginger sauce on the side. The fish itself was quite tasty, but a little overcooked. I'd order it again, but let them know I prefer it less cooked. Jason had the beef and broccoli with oyster sauce. It was OK, the sauce was thinner than the chinese version of this dish, which we both preferred. BTW -- they got some new/nicer tables and they've finally got the fresh lemonade soda going. :)

So what have other people been making? Have separate items been prepared for the kids or are people expecting them to eat the grown up food? I'd love for you to keep up this thread, letting us know how the co-housing meals are progressing (or not).

When making a massive omelette like that, why would you use "small eggs"???

Add some nuts (walnuts?) to that spinach salad so the veggies get some protein. Get many mini-muffin tins and/or ones that hold at least 2 dozen at a time, so you can bake them all quickly. I'm sure they'll come in handy for other uses as well.

It's a small world after all. I just know that tomorrow's (or the day after's) post will be a comparison of Twin Tops v. Grahams. Had to check it out... Twin Tops Fish Camp on HollyEats.com Steven, I'm sure Ellen will want the ice cream at Tony's (also in Gastonia), snow or no snow.

So, of course I just had to have one. Barq's root beer with the Dulce de leche ice cream. Mmm. Brought to mind a new question: Do you have to use a spoon? That is, do you try to have ice cream left over to eat with a spoon, or do you continuously stir it around with your straw (you must use a straw, otherwise foam goes up your nose) so that at the end it is a creamy soda, rather than two separate things. Also, if you have trouble dealing with the foaming that occurs when pouring soda over ice cream, and of course it makes no difference if you add the ice cream after you pour the soda, it still foams up. The solution? Use a larger glass! I poured a 12 oz can of soda into a mix master metal cup. Then added my scoop of ice cream. The foam peaked in a nice arch at the top of the cup. Perfection!

I just had one the other day, using some Breyer's Dulce de leche and Cherry Coke. Good combination. Ginger Ale with Vanilla is good too, but my favorite has to be the traditional root beer float.

It is pretty much exactly what I said. You make a standard falafel batter (I like the mix you can buy in bulk at Whole Foods). Then using a commercial sprayer, a Misto filled with olive oil, or just a pastry brush, liberally coat the mini-muffin tins with the oil. Fill almost full with falafel batter (using a small disher (like an ice-cream scoop) makes them easier to fill uniformly). Then spray the tops with some more olive oil. Bake for 10-15 minutes. The idea isn't necessarily to make them lower in fat than deep frying them, although it does I guess, but it's just that whenever I try to fry falafel they fall apart on me. This way they stay together, plus you don't have to fry them.

Adding on to the soup and stew/chili/tagine/etc. suggestion -- I recommend the kitchen invest in either a commercial soup serving set up or just buy several large crock pots so that these dishes can easily be kept hot. Also, what about dessert?

Could you please give us an idea of your budget? Who does the shopping? What other menus have already been announced? Italian Night 1: Spaghetti with meat or marinara sauce, salad, garlic and plain bread, green vegetable sauteed with olive oil and garlic (spinach or any other leafy green like kale, broccoli, green beans) Italian Night 2: Baked lasagna or ziti. With and without meat. Or, lasagna can be two kinds meat & tomato and spinach & creamy. same sides Italian Night 3: Eggplant Parmesan casserole, good for veggies & meat eaters. Italian Night 4: Peppers & Onions with Italian Sausage or Eggs, long rolls, salad & greens Greek Night: Moussaka or pasticio, Greek Salad (make a tossed salad with greek delecacies on the side: feta cheese, stuffed grape leaves, olives, greek salad dressing), pickled beets, scordalia, pita bread. See my eggplant link above for the moussaka's eggplant Moroccan Night: Chicken and Vegetarian Tagines (stews), Bastilla, Cous Cous. Make extra vegetarian, because that's the vegetable side for those having chicken. Middle Eastern Night: Felafel (use my trick of baking the balls in mini-muffin tins sprayed with olive oil, so you don't have to use a big vat of deep frying oil) (with fixings bar of salads (lettuce, cabage, cucumber/tomato)), hummos, babaganous, pickled or roasted vegetable salads (my favorite: roasted cauliflower and carrots drizzled with tahini sauce), pita bread. Tex Mex Night: Chili (meat and vegetarian) with cornbread, baked potatoes, and/or rice. Topping bar of taco fixings: shredded lettuce, chopped tomatos, shredded cheese, sliced green onions, cilantro, salsa, sour cream, and salad dressing for those making a salad out of the fixings. Soft tortillas and taco chips. Turkey isn't just for Thanksgiving Night: Roast turkeys (two large birds should be enough, figure 1 lb per person (including the bones)), Stuffing/dressing, green bean casserole, mashed potatoes, baked macaroni & cheese, salad, rolls. Breakfast in the Evening: Frittatas with or without meat, french toast casserole (bread pudding, with maple or pancake syrup on the side), sausages and/or bacon, fruit salad, pancakes & waffles if you can deal with it (otherwise the bread pudding covers it) Polish Night: Kielbasa braised in sauerkraut, pierogies (boiled and served with sauteed onions and sour cream) (you can buy them frozen and they come in several flavors), steamed green veggie, rolls. Make extra sauerkraut to keep vegetarian for those veggies who want some with their pierogies. Indian Night: see RecipeGullet for lots of recipes: Meat and Vegetarian curries, basmati rice, Naan bread, cold sides of sliced cucumbers, tomatoes, lemon wedges, Raita (yogurt with shredded cucumber) Japanese Night: There are lots of recipes in RecipeGullet, some incredibly simple, like Niku-jyaga (Japanese simmered beef and potatoes) and Greens (spinach or green beans are my favorites) with goma-ae (sesame seed dressing for vegetables) (unlike torakris, I just mix the blanched or steamed veggies with the dressing (which I whip up in the food processor, rather than pounding them together) (good cold or at room temperature), steamed rice (sprinkle with furikaki) ~~~ Soup is a great way to make leftovers go further. You should organize massive stock making efforts once a month or so (see the eGCI class on stock making), then whatever was leftover (with some exceptions) from the previous evenings meal can be turned into a soup with minimal effort. Edit: I keep adding stuff.

Hardly, we just don't advertise the bad stuff!