Rachel Perlow

I'm telling you people, cook'm in a deep pot and they'll come out perfect. I wish Fat Guy had mentioned this when were photographing the course. I even think he should edit the course material to recommend this method.

Mmm, Vietnamese for Valentine's eve tonight. :) So, what should we order that we didn't last time and need to take pictures of, anyone else who's been there have any suggestions?

Personally, I like Okra OK, it's not my favorite vegetable, but when prepared well and not too slimy or stringy (I let them go too long in the garden last year, big, but fibrous), they're pretty good. Now, support this thread! Okra is good for you and full of calcium: The Baby Book: Everything You Need to Know About Your Baby from Birth to Age Two. From page 151: "You don't need to drink milk to make milk, cows don't! ... you can get all of the bone-building minerals you need from (these) calcium rich non-dairy foods: (long list deleted, but it includes) okra...." Or, if you're not planning on breast feeding any time soon, you may prefer to Eat Right for Your Type (by Peter J. D'Adamo). This book lists okra as "Highly Beneficial" for several bloodtypes. Even Weight Watchers wants you to eat okra. And, according to Linda Gassenheimer, author of Low-Carb Meals in Minutes, okra is "low and carbohydrates" and you can "eat as many of these vegetables as you like." I assume that wouldn't include breaded and deep fried? Prefer to read a novel? Someone upthread mentioned okra in Indian cooking, check out Life of Pi by Yann Martel. From Page 244: "... pickle, all served with the usual nans, popadoms, parathas and puris, of course." "Sounds---?' "The salads! Mango curd salad and okra curd salad and plain fresh cucumber salad. And for dessert, almond payasam and milk payasam and jaggery pancake and peanut ..." There are even more references to okra in Sue Monk Kidd's The Secret Life of Bees. This one (from page 152) sounds particularly alluring: "The whole house smelled like fried okra. Rosaleen was setting the table in the kitchen while May dipped down in the grease and brought up the golden kernals. I don't know what had brought on the okra, since it was usually balogna sandwiches...." Prefer to grow your own okra? Compare how Gurney's Hybrid Annie Oakley II does versus Clemson Spineless 80. OK, Squeat, here you go: Red Burgundy Okra. OK, one more, and this is obviously the result of an imbedded keyword search list, but it is a great product: ORKA Silicone Oven Mitt.

"Ridiculously overpriced Global" whetstones at Amazon: Global Ceramic Whetstone, Fine Grit -- knife guide bonus offer. Global Ceramic Whetstone, Rough Grit -- this one is currently in the Gold Box for extra savings.

If this thread made you want a breadmaker but you were waiting to find a good one at a great price, check out the Zojirushi BBCC-V20 Home Bakery Traditional Breadmaker. It is on sale at Amazon for $141.82 (from $250). In addition, it currently listed in my Gold Box for $120.55, so check yours to see if you can get it at that price.

Spiegelau Authentis Collection White Wine Glasses, Set of 6 Currently $29.99, but they appeared in my Gold Box for $25.49. Actually, if you're like Fat Guy and want 2 dozen, get an extra one for nothing (maybe you have to get one more thing too, I don't feel like doing math today): Save $29 at Amazon.com Today -- "Spend $129 or more on Kitchen & Housewares products offered by Amazon.com between February 1 and February 29, 2004, and $29 will be deducted from your order total. Just add the products to your cart and use this promotional code at checkout: LEAPREBATE29." Also, free shipping.

eGullet friendly Amazon link to buy the book

I am surprised by the color of your stovetop simmered stock. Off-white means that it boiled too hard and the fat got emulsified into the stock. I think your simmer wasn't gentle enough, you should barely get any bubbles.

I've done it ahead, but just not reheated it. Instead, I served it at room temp with tahini sauce in a squirt bottle on the side. One of my favoriate salads at a local Lebanese restaurant is roasted carrots and cauliflower, served this way.

Count us as tentatives. (A reconfirmation will need to be done the first week of April IMO), and maybe my parents since they live nearby and may be interested in this type of dinner.

But keep in mind we ordered a lot. An individual sushi & sashimi platter was probably around $15 (anyone take a menu?). And this place also features habachi (we actually sat at a habachi table, although we didn't order any).

Spicy mayonaisse. I'm pretty sure this is a Korean owned place, and they frequently use a combination of mayonaisse and chili sauce as a condiment. I actually didn't care for that roll (Godzilla roll, I think), as the sauce overwhelms the other ingredients. We had some other specialty rolls earlier in the meal, one with white nori, which were more delicate, but I didn't remember to take their picture because we were all so hungry and just dug in.

Great post LXT! Wonderful to read.

I didn't get pictures of everything, but we had various nigiri sushi, quite a few of their specialty maki, some seared tuna sashimi, and an order of tempora to top everything off. Dessert? That came in the form of a beautiful Icewine from LReda. Mmm.

Jason posted the pictures from yesterday's lunch at Kyoto, on the Kyoto thread.

Please contact me via PM if there is any event big enough you feel should be placed on the eGullet Calendar.

Use a deeper vessel and the egg will coagulate before it hits the bottom of the pot, therefore no white sticks to it.

To whomever is making the reservation: Just to be clear, I am coming.

I think the one that is 3rd down on the left is the best looking of your bunch, is that the one you held up?

I still think it's weird that they are supposed to be golf ball shaped instead of booby-like, but I always was a good student and gave the teacher what they wanted.

Mmm, I had a yummy breakfast this morning of poached eggs on buttered toast. I used my 6.5 quart stockpot (with both vinegar and salt in the off boil water) and even though the eggs aren't as fresh as they were last week (and I did the 13 second Julia pre-boil), and therefore had more straggley bits, the resultant poached eggs were pleasantly round, rather than flat. Poaching Eggs in Stockpot -- I think the roundness happens as it has more time to drop to the bottom of the pot, whites coagulating on its way down, therefore forming around the round yolk, rather than against the flat bottom of the cooking vessel. Poached egg on toast -- you can almost see the wobbliness of the yolk.

Clumped cheese, to me, usually means too high heat. Next time try lowering or even removing the pan from the heat before adding the cheese. However, it sounds like JennyUptown was going for a more, "tell us about your recipe gone bad experiences" theme here. In that vein, sure I have. But, of course when I serve it, it's supposed to be that way.

I'm confused. You're getting around to freezing it, but you are warming it? Clarification please. If you are boiling it before freezing it, I suppose that makes sense from a food safety perspective, as long as there were no off odors before you boiled it, it should freeze well.

Here's a discussion about fondu and The Melting Pot, from the NJ forum. I've only been to one in Florida, about four years ago. While not the most amazing culinary experience in the world, it is a great social experience. Go and have fun, and if you go with a larger group you get to have more of a variety of cooking liquids and ingredient choices.

I'm probably coming, if my ride comes through (we currently only have one car and Jason is selfishly using it to go to work! lol), so let's decide where we are actually going! I've been to Sono, it is very good. But, I'm willling to try the other places as well. Who's in charge of this thing (not me!)? Make a decision already!