chickenlady

I have never done rabbit, but I would definitely have to have my husband or the butcher cut it up for me first. That's actually why I've never bought one--they look too much like rabbits!! In a similar vein, however, a couple of years ago my husband and his friend who grew up on a farm slaughtered some of our excess roosters and I could hardly bring myself to cook them, let alone break them down. But I decided that if I couldn't deal with where my food actually comes from, I'd have to go back to being a vegetarian again. I forced myself to make one dish before our freezer died and wasn't discovered for several days. I was never so happy to have to clean out the freezer!!!

No, I'm sorry, but a spoon is not the appropriate instrument for consuming ice cream. Ice cream must be eaten with a fork absolutely as quickly as possible. This avoids consumption of the repulsive melty murk that pools at the bottom of the ice cream bowl. When I was a kid, I used to eat about two bites (yes, bites) of my ice cream cone before I would start wailing about the melting ice cream running down my arm. Nothing could convince me to eat anymore once it started to melt. Even today, I have to leave the room when my daughter eats ice cream--I can't even witness that bowl of icky melty muck. And don't even get me started on soft serve, milk shakes or floats...

Morels have recently shown up in upstate NY. (I know I'm not technically New England, but, please... I could through a rock and hit Vermont.) My neighbors found a "secret hunting ground", and offered to trade their excess for some of our asparagus. Unfortunately, the asparagus isn't old enough to harvest yet. I know where there's an overgrown apple orchard. I think I'll drag the kids out tomorrow.

The color of the stalk is varietal. In California, Cherry is a recommended red variety, and Victoria is a recommended variety that has green stalks with red shading. I think the reason you don't see much rhubarb in California, particularly Southern, is that it really prefers cooler temperatures and more moisture. I remember my grandmother's ministering to her rhubarb patch in dusty, dry Riverside, CA. I was a kid at the time, and we spent hours in her garden, but the only thing I can remember was the rhubarb; it was that important to her. How she managed to keep it going is a complete mystery to me now. Even here in upstate NY it practically dies to the ground during summer. Originally being from SoCal and somewhat of a rhubarb newbie, I am at a bit of a loss as to what to do with the five massive rhubarb plants growing along my back fence here in NY. Unfortunately--to my mind, anyway--they're all the green-tinged-with-red variety, so they don't cook up into that pretty cherry color. Plus we don't eat a lot of desserts/sweets. I tried to make a rhubarb preserve a couple of years ago, but it turned out an off-putting rust color strewn with bits of floating strings and didn't set properly. Any ideas for preserving other than freezing? How about savory recipes? It really is an obscene amount of rhubarb and I feel guilty knowing that I'm not making proper use of it.

We live in a rural community only 10 miles from the border, so I travel from upstate NY to Canada at least every couple of months. Even with the weak dollar, most of the high-end specialty products are much cheaper in Montreal than what I can buy here, if they are even available. I also tend to buy fruits & vegetables, but you do have to be careful at the border--there is a whole list of restrictions on what can and can't be brought in and one of my shopping partners does not have a poker face. There is also a butcher shop just over the border that lots of the locals frequent for pork products. Around town, there are definitely lots of Canadians coming south to shop. Probably 20% of the license plates in the local grocery stores' parking lots are from Quebec.

I must say, I too can be seduced by the perfect fat strawberries in the grocery stores. I know they won't live up to my dreams, but somehow I just can't help but hope. As expected, they're invariably cottony, with just the vaguest hint of strawberry to let you know what you're eating. Although, I honestly doubt I would be able to identify it if I ate one blindfolded. During strawberry season here in the North Country, we eat enough to keep our fingers stained for weeks on end, then quit. Although last year, the neighbors probably thought we were more nuts than usual--all three of us scurrying around under the front bushes on our knees, stuffing ourselves with the most adorable sweet-tart little wild strawberries!

Yeah! I have Fresh Garlic Sausage!!! After picking up the KitchenAid, I gave it a try again, only to find I had the same problem: very little ground meat coming out. Gee, do you think there could possibly be some operator error? That's when I realized I was missing one crucial element: something sharp. After pawing around in the box of KA attachments, I found the the missing piece and all was smooth after that. The KA made quick work of the meat, and after mixing and letting the mixture chill again, I used my Waring Pro to stuff the casings. (By the way, I found stuffing to be a two person operation, one to feed the ground meat in and another to control the casing. Are you all working alone or do you have a helper?) The earlier sausages were a little too skinny, loose and very lumpy, but by the end I got the hang of how fast to let the casing off the stuffer. As I tied the sausages off, I squished the meat together a bit to make plumper, smoother links. Tonight we're planning on cooking some according to the directions in Charcuterie. I had to threaten my husband with certain death if he cooked them for breakfast instead of waiting for dinner. Next up, probably next weekend, will be the Merguez. I can't wait! By the way, my Waring Pro grinder is missing the blade (I bought a floor model that was super cheap as it was missing the box/manual). Anyone know where I can get a replacement? The KA blade doesn't fit it.

Sausage making has begun... And ended! I chopped up and mixed all my ingredients for the Fresh Garlic Sausage last night & it's been chilling ever since. I just started grinding & it seems my practically free grinder was not such a good value after all. I don't know if I've got it set up wrong--I don't think so; everything seems to be doing what it should do--but very little is actually coming out of the grinder. After 30 minutes of monkeying around, starting and stopping, I have a whopping 1/2 cup of ground meat. (The grinder is a Waring Pro. Anyone have one of these?) So, I'm giving up, for now. When I go out later I'm going to pick up the KitchenAid & attachments from work and give it another try tonight. As a "recovering vegetarian", the only thing that bothered me was rinsing off the casings. But then I filled one with water and that is just so cool, so I think I'm over it. Impatiently awaiting more sausage-making, Julie

Okay, you got me! I, too, received the Charcuterie book this Christmas (from myself, but hey--it was just what I wanted and, as it turns out, it's a perfect fit!). Plus, my husband has been mocking me for never using the meat grinder I bought last year for practically nothing because it was missing the box and instruction manual. What with a Friday that will be dedicated to waiting around for various repairmen to show, I feel sure that the stars are perfectly aligned for a sausage making session. So I'll peruse my book tonight and set to gathering my supplies. Chris, you made the Italian sausages? Have you made others from Charcuterie? Any recommendations?

If you need a lunch or breakfast, stop by Omelet Inn (please tell me it's still there??!!). I think it's on the south side of Broadway, just west of Pine. That used to be one of my favorite lunch spots when I worked downtown. Sky Room is a beautiful room with a beautiful view--even the bathroom! We used to go just for coffee and dessert after Symphony concerts. I'm not sure about dinner alone there; it's more of a romantic destination with couples dancing the night away. Pine Street was such a revolving door for restaurants, I'm not sure what's still there. We always liked Blue Cafe (for usually great music & decent food), Mums had great patio dining, and the Greek place on Pine was new, but much enjoyed. Of course, I haven't been in California for four years, so there's probably a whole new slew of downtown restaurants by now.

Despite being a "recovering vegetarian", count me as another lamb lover. Thanks to Julie Sahni--I have been cooking my way through "Savoring India" and decided I wouldn't skip anything I could find the ingredients for. Now, I'd have to say that lamb is the only meat that I actually crave. And we do a lot of really good (according to our clientele) meats (the owner of our store would be the antithesis of vegetarian). But give me that lamby flavor over beef any day. Tell me more about this organic lamb! I'm just across the lake from you (hubby is at UVM), so we're neighbors. I usually buy my lamb from our local market on "Buy It Today or It Goes In The Trash" day. (No market named, but, unless this is a gimmick, I would be fired if this much of my stock was wasted out or so severly reduced.) I do know a fairly local farmer, but haven't made contact yet. Although we did do a wedding this summer that consisted almost entirely of grilled local baby lamb--pretty gutsy on the bride's part!

Thanks for the help! Although my notes do say "whole grain", my impression,based upon conversations with the bride, is that her intention is to avoid heavily refined white flours and sugars. It looks like whole wheat puff is not going to happen--thanks for the suggestion re: whole wheat pastry flour (which I can get easily at the food co-op next door), but I've never made puff pastry or laminated doughs, so I don't want my first try to be for this wedding. Definitely something I'm planning on playing with... eventually... The whole wheat filo is a great suggestion--anyone know who makes it? I'm also considering adapting the dough I make for a fruit braid. I guess I've got some "playing" to do today! Thanks again!!

We are catering a wedding this weekend and are considering doing a summer vegetable strudel-type dish using puff pastry as our vegetarian entree. However, the bride has requested whole grain and organic products only. We can get a pass on the organic requirement, but we'll need to rethink the dish unless we can get whole wheat puff pastry. Does it exist? Not that I have the time or space or inclination, but can it be made or are whole grains too heavy? Thanks for any help!

My answer to whether free range chickens taste better is a definitive... sometimes. When I can afford it and they are available, I buy organic, free range chickens from a local grower. And sometimes they are absolutely the most chickenly-delicious thing every to grace my table. Sometimes they are a bit bland and chewy; not bad, but not any better than a good conventional chicken. All of which I completely expect, because by their very free-rangyness (nice use of made up words, huh?) they are not all receiving the same exact level of care/exercise/food intake as each other. For the true free range chicken--I'm not talking about these pseudo free-rangers, who in reality may never have set foot outside; they only have to have access to the outside to be considered free range--I don't see a solution to this inconsistency in flavor and texture. I raise chickens myself and some of them are just lazy birds who want to spend all day hatching nonexistant eggs, some roam the neighborhood. They eat different things at different times of the year. There are so many variables! But I'll still keep buying the local chickens when I can, because of the great flavor and texture of a really good one, along with all the other reasons for choosing local organic foods.

This thread inspired me to get both the Christine Ferber book and A Passion for Preserves (I haven't gone through it yet, but now I can hardly wait after Bean's raving). First I made the apple jelly using the fallen green apples from my tree (I had to cook it a second time as it didn't set at first--this is the first time I've made preserves using homemade pectin). Very cool, although mine is a little cloudy due to impatience. Now so far I've made the strawberry with mint & black pepper, strawberry & pinot noir, and the strawberry and raspberry. The flavor of all are out of this world, not tooth-jarringly sweet like some preserves. They all have a much more complex flavor than any I've ever made. Right now I have white cherries macerating for the white cherry and raspberry preserves and I have a tree full of sour cherries and a gooseberry-laden bush I need to tackle this weekend. Unfortunately my red currant is a little light this year, so I'll have to see if I can supplement with some farmers' market fruit. I was wary of her instructions to fill to rim and and upend the jars, so I went with the 5-minute hot water bath. I'm sure her method is safe too, but it wasn't any more work to just do the water bath since I already had boiling water from sterilizing the jars (plus, it's the recommended method in my go-to-when-I-want-to-understand-the-whole-process book Putting Food By). One possible problem I have had with Ferber's preserves: they are a little more sticky than ones I have made using pouches of pectin. I boiled until they reached 221 on my candy thermometer. Is this just a function of the natural pectin or am I doing something wrong? No complaints as far as flavor; the texture is just different than I'm used to.

I always make sure I count before I use one of the express lanes. But sometimes if the regular checkout lines are long and the express lane is empty, the cashier will come over and pull you into her lane, regardless of how many items are in your cart. Great... Unless, of course, while the cashier is checking out your mountain of food some "real" express customers show up. You just know what everyone is thinking about you (unless Andie is in line behind you and she just tells you! ). Now I make sure I don't get in line next to the express lane if I have a huge cart. I know, I'm way too sensitive to "THE RULES."

You just reminded me of one of my favorite ways to grill chicken breasts: Melt the jelly with a little white vinegar and stir in lots of cilantro. Coat chicken breasts with this some of this mixture and grill. Keep the remaining sauce warm to drizzle over finished breasts.

The New England Cranberry Company makes a delicious Cranberry Pepper Jelly, so I wouldn't say exclusively southern. In fact, this is one of the best sellers in the gourmet store where I occasionally work in Upstate NY. I also see pepper jellies at most of the local farmers markets. Yum! I adore the stuff. A sandwich wouldn't be the same without it!

Steam. That's why your oven has to be blazing hot and your dough moist in order for the magic to happen. Then again, it could just be those pixies...

I'd have to say that in my case, the lack of any culinary tradition has most informed my food choices. Like Owen, I come from a hodge-podge of German/Irish ancestry, but other than the fair skin and freckles, I don't have much connection to it. While I sometimes feel cheated that I don't have a connection to any one cuisine/culture, I don't have any a lot of food "baggage" either. This I credit entirely to my parents attitude towards food. When my parents got married, they decided that any food dislikes they had were only in their heads or because they'd never had a food prepared "the right way." They set about to systematically overcome all their dislikes and did (until they got to okra, anyways). While they are certainly not gourmets and love their meat and potatoes as much as any, they approach dining as an exciting experience and like to experiment with new cuisines and recipes. A Japanese aunt, a fabulous cook, also taught us to appreciate Japanese food (and oh how I miss it up here in the wilds of New York). Because I grew up eating all kinds of food (and remember, dislikes are all in your head ), I love experimenting with food now. I'll try pretty much anything and at home no one cuisine dominates. In the last week I've cooked Indian, Mexican, "California," Vietnamese, and Italian. I can approach any food without a preconceived notion of what is right and wrong. Well, except for raw chicken... that's just wrong!!

GG Mora, that salad sounds incredible! I need to pick mine this week, and that will definitely be on the menu. I'd also love to hear Mrs. Jones sesame oil treatment. Please employ coercive tactics as necessary.

Definitely find out what type of unit you have--some can handle more than others. Also, don't put too much down at once. But in my experience, the fastest way to clog one up is to put in leftover rice. You would think we'd learn after the third plumber visit...

Fascinating! I think US schools should study up on how school lunches are working in Japan. These kids are actually eating fresh, healthful meals. My husband went to grade school in Tokyo--I'll have to pick his brain about this. One question: Are students all required to eat the school lunch?

Phew! What a blog--by the time I got to page eight there were two more pages to read. Good thing I'm not supposed to be editing a newsletter or anything... Mr. Jones, perhaps this is a stupid question, but why do you add the garam masala towards the end of cooking and not with the other spices? I vote for mung dal; I have a huge bag I need to use up. Thanks for the great reading!

I used to cat-sit for a woman who worked for General Mills, maker of such fine products as Hamburger Helper, slice-and-bake cookies, toaster scrambles, and no-bake cheesecake kits. As a token of her gratitude, every Christmas she would give me a huge box full of their products, plus a Wheaties t-shirt, if I was lucky. Being my frugal self, I felt the need to prepare and consume many of these items. (Although I never did make that cheesecake--after 6 years in the pantry and a coast-to-coast move, I finally threw it out. Damn! It was probably a collector's item!) My husband would always get so thrilled about Hamburger Helper night. A dinner of <insert your ideal, most delicious meal here> would not generate anywhere near the level of excitement. I figure it's because we eat good food regularly, that the bad attains a certain glamour. Of course, this is the same man who used to steal Spam from my parents pantry whenever they went on vacation, so I may need to rethink my hypothesis.