ExtraMSG

You're not kiddin'. 49 cent Jo Jos with ranch were probably at least a third of my lunches in high school.

I have my herbs out front which include: Sage Rosemary (a couple types) Lavender Thyme (a couple types) Oregano Mint These all made it through the winter, too, which is nice. Plus, I have a bunch of strawberries in there that are already blossoming.

They're showing dates and some glimpses from the battles on their ads now. Here's the site: http://www.foodnetwork.com/food/show_ia They start on 4.23. There are four episodes and a preview. The battles are: 1: Flay v Sakai 2: Morimoto v Batali 3: Morimoto v Puck 4: Morimoto & Flay v Sakai & Batali They also note that Sakai is opening a restaurant in Hawaii this year.

You forgot to provide a link to your book: http://www.amazon.com/exec/obidos/tg/detai.../egulletcom-20/

Russ, I was just reading back through getting ready to make some black and pinto beans and I had a question: I generally sautee some onions and garlic in lard or bacon fat and then add the beans and cool water, bring to a light boil, and then toss into the oven to cook. You add boiling water to pot, though, according to your post. Is there an advantage to your method over mine? Mine just seems easier than having to bring water separately to a boil. In general when I simmer something I like to bring to a simmer starting with cold water because I think it helps the eveness of cooking and absorption of flavors. But this is usually with things like chicken or potatoes that cook much quicker and can absorb flavors in that early period. It may not matter with beans. runnerbean, I think if you look back through this thread, the salt thing has been pretty thoroughly debunked. McGee and Cook's Illustrated both back up Russ and others on the salt point. Can you explain your method for testing this?

So order it from Amazon: Maiden attempt at making eGullet Amazon link. EDIT to add: and it worked. I meant where he's visiting. They have it at Powell's here in Portland. Jim, you mean you'll actually cook from it not just read and be amazed. Looking through it, that's a book I actually wish was a coffee table book. I'd love to have some big pics.

I haven't even met them and live in the same town. I'm eagerly awaiting your next batch!

Glad you had fun. What'd you end up getting at Wildwood? btw, here are some pics of a couple places you went: Ken's Pix

CA, IL, and NY only. Poop.

I *hate* tofu. I really can't stand it. I cook it several times a week because my wife, who is not a vegetarian or vegan, loves it. She truly does in every way. I've found that the only way I can truly stand tofu is as a textural device, not a flavor device. It has to be totally covered up or I just sort of roll it in my mouth unhappily like a dog chewing peanut butter. Along Jinmyo's thinking, bacon-wrapped tofu baked so that the bacon gets really crispy is pretty good. I suggest only using firm tofu for a carnivore, too.

Are you guys just bitching to bitch or do you actually know what you're talking about? Ugh.

The Middle Eastern listings were much too short, too. Several of the top places just aren't far enough apart in quality to make listing one instead of another seem anything but arbitrary.

The last batch I made kept over a week no problem in the fridge, but in general I like to keep a salsa for as little time as possible. A cooked salsa will keep better than a fresh salsa. A high proportion of dried chiles in the salsa will keep better than a high proportion of tomatoes. Vinegar and salt will extend the life of the salsa, too. That's my experience. But I haven't really tested how long these salsas taste good.

btw, I put up some of my photos for Puerto Vallarta on my site: http://www.extramsg.com/modules.php?set_al...=view_album.php

I don't think I've had Pulparindo, though I have had several tamarind candies. There are some *nasty* Asian tamarind candies. My favorite Mexican candies are the various suckers that you dip in chile/lime/salt. I like mango. It's wicked on the first couple licks and you'll suffer a new kind of brain freeze if you get the sucker all wet, put it back in the dipping tube and shake it up, and then stuff it back in your mouth.

Oops! yes, you're right-- I plead guilty to the great Pac. NW lumping faux pas!!! I should have said "in the Seattle area". Please tell me where you find those lovely morsels. My brother lives in Portland and I'd love to check it out next time I'm down. I will say I've had good tacos/burritos at a little taqueria on Alberta--used to be 2 of them right next to each other, but now only one left. Take mercy on me and reveal your source *edited to correct spelling error Those were from Salvador's in Woodburn, but Tortilleria y Tienda de Leon makes some mighty good Carnitas, as does La Ochoa in Hillsboro. Salvador's has 5 locations, though, and makes them as good as you'll find in Michoacan. Plus, every tortilla is made to order.

I think the most important tool for cooking chicken is a probe thermometer such as this one (which is currently having a great sale): http://www.amazon.com/exec/obidos/tg/detai.../egulletcom-20/ I like setting it to about 5 degrees lower than my goal temp and setting the alarm. Personally I use an oven 450-500 degrees and remove the backbone (is that butterflying or spatchcocking?) and set it skin side up on a broiler pan (usually covered with foil) nicely seasoned. Then I cook it until it's golden, but not too much, and turn down the oven to 350-400 so that it doesn't overbrown before it's done. The skin gets nicely crisped and the fat renders off. There may be better methods, but this one works quite well and is plenty easy. The thermometer makes any decent method nearly foolproof.

Maybe you should confine your comments to Seattle and not generalize to the NW. Note: http://www.extramsg.com/modules.php?set_al...=view_photo.php

Was tasting cheeses today and one of the cheesemakers from Rogue Creamery was giving out samples. Best domestic blues I've tasted -- and I have tasted a lot. I have no idea where you'd get them out east, but look for them.

The second week of April.

It may stale as quickly, but it doesn't mold as quickly, in my experience. Man, a lot more response than I expected.

Is there an artichoke season? I know artichoke plants live a long time, but is there a season?

The WW Cheap Eats should be free all around town right now. I still need to pick it up myself. My wife has two of her high school aged sisters up this weekend, so I have nothing to do (unless I want to work, blech). In fact, because today was such crappy weather, I didn't take any pictures, so if you want to do any culinary touring, just PM me or call me (I'll PM you my number). The Saturday Market is indeed going (both Sat and Sun, actually). Here's their site: http://www.saturdaymarket.org/ Unfortunately, the good weather left us and you may have to endure a lot of rain and clouds.

I believe you, but I have a ton of bread crumbs right now from my last loaf that I couldn't use up in time. I need to make some things that I can freeze for lunches for my wife. That's why I liked the soup and dumpling ideas, especially. Our PortlandFood.org group is meeting at the Oregon Food Bank tonight, so I won't be making dinner. But tomorrow my wife's family will be in town, so I may be using several of the suggestions to make a variety of bread-based dishes.

Thank you very much. Yep, me and my wife will be coming down for a W-Sa along with the rest of the family. Even some family from Hawaii is flying in.