peanutgirl

Thanks for the kudos... . I'm sure I'll be making again as I really did like the dish. Maybe next time I'll actually follow your recipe . And you're welcome for the pics... it drives my family crazy, but it's fun for me.

Thanks, I've had good experience with ordering from KA. I'll pass along the info.

I did actually add garlic, minced, to both my batches, with no ill effect. I added one clove per lb. It doesn't taste garlicky. It just becomes part of the mush before the final carmelization process begins. Not bitter at at all. I may try the roasted garlic another time, that would add a different note than the minced, and I agree, that would be best added later. If one added a lot of garlic in proportion I'm not sure what that might do -- roasted becomes nutty sweet anyway. How's the confit, peanutgirl? I think it came out pretty good... but what do I know? It's only my 1st time . I think I'm going to make a foccacia tomorrow and use it as a topping or even mix into the dough. Next time I'll use my larger CP (used a 4 qt this time)... and make more ... and try the garlic ... and herbs... . I'm hooked.

Made it for dinner yesterday. From start to finish: fatty chuck & aromatics sweating the onions & garlic... too lazy to remove meat so I just pushed it to the side before the yogurt sauce & chick peas chick peas & pearl onions added my yogurt sauce finished and garnished with mango chutney, sweet lime pickle & dried mint I loved it! As you can see, I deviated a little from your recipe Foodman. I hope my changes don't offend you. I added the pearl onions because they were so darn cute... and I ended up throwing in a handful of frozen green peas at the end for some color. The mango chutney & lime pickle garnishes, while I'm sure are not traditional AT ALL... were just used since I had them in the fridge. I did follow your directions for the yogurt sauce to the letter though .

I'll check it out and see how long it takes for shipping. I think she wants it like, yesterday . Thank you for the link .

My Father's friend needs some anise oil (not extract) for baking. He said she used to get it at a pharmacy, but has been unable to find any for several years. I suggested checking health food stores, Wegman's, Williams-Sonoma, Italian & Polish groceries or even going to a bakery and see if they use it and where do they get theirs from. Am I on the right track? Does anyone know for certain where I can find some for his friend?

Thanks to you too fifi . Just turned the CP on so now the wait begins. I'm sure it'll be as good as everyone has posted... why else would there be a 14 page thread on onions .

Thank you so much! I do have thyme, so I think I will add that even though I originally planned not to. The additon of sherry sounds good as well. Back to the kitchen . edit to ask: has anyone added garlic to theirs? Would that defeat the purpose, or just change it into a completely different type of confit ?

About to lose my onion confit virginity since this thread keeps coming up. I just peeled 3lbs. of onions... how much butter/ olive oil should I use? I don't want any of the fancified versions you all are experimenting with by adding herbs... I just want to try the confit in all it's unadorned glory. 1/2 a stick of butter and a glug of olive oil? No time to wade through the whole 14(???) pages right now... I'm planning on making Foodman's Laban Ummo today too.

OK... I'm obsessed with this as I was with the larb thread. I have everything needed to make it, save for the optional preserved lemon. I'm planning to try it tomorrow for dinner, using chuck as opposed to lamb. Yes, I'll use the dried mint. I'll let you know how we liked it... I'm sure it'll be good though. Can't wait !

Thanks for all the help. Great comments and suggestions all around. I'll let you know where we decided to go, and how it was afterwards.

Filet Mignon~rare Au Gratin potatoes Salad (not pictured)

Rosie, Jason said you'd recommend Rat's. I've been past the Grounds for Sculpture numerous times... and live w/ in 10 miles. Is it really as good as the reviews?

Thanks everyone for the suggestions. Rat's is so close it's a crime we haven't been. Anything in the Lawrenceville/ New Hope area as far as location is certainly within a reasonable drive for us. I live about 13 miles from Princeton if that helps... lots of great suggestions... discussing it all with the husband. Thanks Glenn for the Bernardsville Inn... staying overnight is sadly not an option for us though. Sounds lovely. Once the kids are older... maybe. Any other places... I have precious little time to decide and convince . edit because I can't type .

Our real anniversary is New Year's Eve. This year, instead of battling crowds, traffic, overinflated prices etc. , we've decided to celebrate a few days ahead. I'm open to and will consider all suggestions will much appreciation. Although I'm in Central NJ... if the recommendation is compelling enough... I'll try to talk the husband into trekking someplace we wouldn't normally go just to eat ( Like NYC or Philly for example. With 4 kids... these trips usually involve more than food activity). I'm looking for warm & cozy, romantic and not too haughty. Comfortable I guess. I'm not opposed to having our "dinner" at lunch time... and most all cuisines are fair game. I was seriously considering the Hot Dog Tour ... but that would only be romantic if it were just the 2 of us. Crossing my fingers for a good response to my plea.

No prize needed. I love experimenting with new cuisines. That's the prize in itself for me... discovery . I know dried vs. fresh herbs (mint included) are sometimes not in the best integrity of a particular dish... I was just wondering if using fresh totally strays from the authenticity of this Laban Ummo. Other than rice... what else would you serve with it? It has plenty of protein with the meat, chickpeas & yogurt. Any particular vegetable to go with, or do you consider it a meal on it's own ?

77 views now . It looks and sounds great. I've never had it before, but after reading your straightfoward directives, I do care to make it. Soon hopefully. I read that the crushed dried mint is a must, but given the preserved lemon and addition of chick peas... would I be flogged for substituting fresh mint? It really does look tasty.

Wizard of Oz theme here too . There's No Place Like Melt OR maybe ? : Cheesier Than Mom's Like Mom's Only MELTIER Not The MELT You Remember

Split Pea Soup ! Or added to a simmering pot of pintos / black or any other beans or bean based soup. I frequently substitute smoked turkey legs or even wings in a pinch.

Take off the toque... or leave it on ... all the better . Thanks for the answer to my quandry on someone else's thread. I have to admit to being lazy... never tried the grape skin way of making starters... strictly yeast based . For the record.. yes, I do salt my pasta water... and I don't use oil in the water. I don't find it makes a matter either way. Come around for dinner anytime... just give me advance warning .

Clementines are on sale for $4.99 starting Sunday... just received my Shop Rite circular. The price seems to be coming down Jason.

Scientists out there... or anyone more knowledgeable than I... Would the saved pasta water work, in say, a sourdough starter due to the starch factor?. I'm just wondering now since I've successfully used leftover boiled potato water for that purpose. Could that be a possibility?

I'd also like to add a nod on the "freezability" of pancetta. I have done this many times and haven't noticed any negative effects. Sometimes I do as FL Heat mentioned and dice or cut it up and store in the freezer for later use... though I usually don't label it... too lazy . Bacon also... IMO... freezes well. I have, in fact at this very moment , a hunk of pancetta resting peacefully in my freezer ( excess from last nights dinner of carbonara) right next to a bag of Shop-Rite brand Tater Tots .

1st attempt at cheese fondue ever ( just rec'd my LC fondue pot recently after all). I think it was a success... a very delicious success! Cheeses included Emmentaler, Gruyere and Jarlsburg. Everything else was pretty basic... dry white wine, kirsch, pepper, scrape of nutmeg, pinch of Coleman's, etc. The best part was the kids ate more veggies than normal . Dippers included the following: Some cubed peppery Tuscan loaf from Wegman's Steamed baby carrots, sugar snap peas,steamed yellow baby new potatoes ( Wegman's brand), then sauteed in EVOO, garlic & Maldon salt and pepper steamed broccoli, purple green beans, asparagus, thickly sliced mushrooms sauteed in garlic and the aforementioned Maldon & pepper. Poached chicken breast cubed and pepperoni chunks Sweet gherkins for the kids to munch on... some French brand of cornichons for us. No pictures... but it was tasty and even the husband who isn't crazy about cheese saucy things liked it. Did I mention... the kids ate more vegetables than normal .

Snowangel, So when you use already grilled/ cooked meat ( as I did with my fatty steak)... what do you do? Mix all the other components ( lime , fish sauce etc) and drizzle to moisten to taste? With my rare steak I made this week, I poached the garlic, chilies, galangal, lemongrass and toasted rice with a bit of beef broth. Then I added the rare meat to heat it very slightly and tossed with the cilantro ( no mint...)... added the fish sauce/ lime + some sugar , 1:1 ratio to our liking to moisten. Is this heresy? We've liked every larb so far... even the chicken breast (poached, but still dry)... the ground chicken and the aforementioned steak have been our fav's so far. Pointers please?