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  1. I think Yukon Golds make terrific soup, personally. You might want to try again with a more normal potato-leek soup recipe. One other nice choice might be to make tortilla (the Spanish potato/onion omelette/fritatta thing) with the Yukon Golds. Here is a recipe from this site's archive. Tortilla changed the way I feel about potatoes; I didn't realize just how wonderful they could be.
  2. I have to turn thumbs down on the potato bar idea for reasons besides the Atkins diet ones. When I was a grad student, I ate at an undergrad co-op, and we hated, *hated* the days when people made baked potatoes for dinner. For one, it doesn't really feel like a "home-cooked" meal, and for another, the leftovers are really boring. I like the Tex-Mex idea, though they may get that pretty often, too. It's also messy, so if the sisters don't want to have sauce spots on their shirt around the guys, that might not go over so well. Assuming you're in the Northeast, you might also do tropical frui
  3. I have next to nothing to add to this topic, except that I had the experience of cooking for a person who was about 10 months post-op for this surgery at New Year's. She's eating mostly normal food, though not as much, and has lost 100 lbs. (I didn't expect her to eat the duck I cooked for New Year's, but she did.) One thing I did learn was to be really careful with dried chiles; normally, when I screw up and I or someone else eats one, it's annoying but no big deal. You know, you eat some rice, drink some water, whatever. When my friend ate one, her stomach was full and she couldn't eat
  4. I am a complete non-expert on coffee, but I still have to concur about Gimme. I was in Ithaca last month visiting, and stopped by Gimme, since it's 3 blocks from the friends I was staying with. The espresso is really, really, really good. Conveniently, a friend bought me some beans for Xmas, but they're not nearly as amazing. (They're also expanding well in Tompkins County; they now have 3 locations in greater Ithaca. Nice to see quality being rewarded.) I'd suggest the trip to Ithaca versus Brooklyn, but that's just me...
  5. There was an interview with one of the lead authors of the salmon study on the Canadian Broadcasting Corp.'s science program on Saturday, of which I heard the majority. His take was quite a bit more nuanced (when he had a few minutes to explain himself) than was the impression I got from the article in the newspaper about his study. (And, while I agree with Katherine about scientists over-plugging their own work,, I don't think it happened here: all they did was to buy salmon from all around the world, and test it for organochlorides. These authors didn't establish the link between organochl
  6. About a year ago (when I got a KitchenAid mixer and a digital scale for Xmas), I started to bake bread from the book _Artisan Baking across America_. I've made several changes to the recipes from it (mostly, I make much smaller loaves, as bread's primary purpose in my household is for breakfast, and so 200-300 g loaves are ideal), but I otherwise mostly follow them. Primarily, this has been country French bread (slow-risen multigrain bread), focaccia, herb breads, and bagels. I did do some baguettes, just to try it (I have a hard time shaping them, honestly), and they were mostly fine. (I
  7. I've been baking overnight-fermented bread with the Robin Hood "Best for Bread" flour for about the last year, and been quite pleased with the outcome. I wish it were cheaper flour, but it seems to be priced up for some reason. I don't know if the RH flour has the same exacting levels of precision as has KA, but so far, it's made at least 100 good loaves for me.
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