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Comfort Me

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    Chicago - Hyde Park
  1. We could use a good Japanese cookbook written for the American market. I'll buy one! Please include okanomiyaki -- my favorite food. And I'd like a good recipe for sukiyaki.
  2. I am going to be preparing my first dried sausage tomorrow -- I chose the peperrone for my first try. I solved the drying box problem with the purchase of a 4.0 cubic foot refrigerator with a temp control. On its warmest setting it stays at 57 degrees. I removed the shelves and cut dowels to slide into the grooves the shelves used to occupy. I'll then hang the sausage from the dowels. The vegetable crisper sans cover is the perfect container for salt water. The beef is in the fridge, the ingredients are all pre-weighed and ready. I remembered to buy distilled water. You'd think I've th
  3. I know that there have been previous inquiries regarding non-pork alternatives, but I'd like to ask a more specific question: I want to cure a batch of beef bacon. I've had what is commercially available, and I like it fine, but I think it can be done better. What cut would you suggest? My butcher says my best bet would be to buy a blade and to bone it out -- he says I need the fat. I've also seen beef bacon made with brisket -- though I think that wouldn't be fatty enough. I imagine curing time will really be a bit of guesswork determined by thickness. Has anyone done this? Michael? An
  4. I love making my own sausage, and particularly like chicken sausage. I generally make it in a way I learned from an old videotape from a California culinary school -- instead of adding fat, I add crushed ice when making the forcemeat in the food processor. Do you think I could freeze broth -- chicken, turkey, or a combo of both -- in ice cube trays, then crush them and incorporate them into the sausage? I don't know if poultry stock freezes or thaws at a different temperature or if that would be relevant anyway. (I'm thinking of whipping up a batch of chicken sausage with cilantro, red onio
  5. That can hardly be a problem in this country. There are few vegetarians here. If there were vegetarian children, they would be treated the same way as those who are allergic to certain foods such as eggs and buckwheat, I think. A thread on being a vegetarian in Japan in the Japan Forum: http://forums.egullet.org/index.php?showtopic=36292&hl= Most Japanese are quite indifferent to vegetarianism. ← I'm sorry. I don't believe you understood my question. I know that it is easy to eat vegetarian in Japan. But the context was school lunches. If everyone eats the same thing and the menu
  6. I've only read 1/3rd of the posts, but I couldn't get this nagging question out of my head. What happens to the vegetarian child?
  7. I make a babka and instead of a chocolate filling I spread the dough with a little merengue and the peach preserves or persimmon preserves. Then roll it up like usual and bake it off. It is delicious! I make broiled apricot marmalade every year -- it started as a plain apricot that I let scorch once, and we all loved it. So much I now toss the cut apricots with a little of the sugar and broil them until slightly charred. I'm going to try this with peaches this year. (I'm picking up a couple of bushels on the way home from vacation!) Another thing I like is breakfast or dessert "onigiri".
  8. We are all still waiting to hear more! Have you recovered fully?
  9. Now, I normally don't comment on women's clevage, but you did raise the subject. I hadn't really noticed her newly exposed decoletage -- but that might be because I have seen pullets with larger breasts. (Or maybe they just look small in proximity to her unnaturally large head.)
  10. Y'all are so kind. I was at Trader Joes tonight and picked up some good cheddar cheese and a big jar of pimento. This weekend I'm going to sit myself down with a big bowl of pimento cheese and a box of Ritz crackers, and when I come out of that carbohydrate coma it'll be a brand new week. G-d bless you all.
  11. My mother passed away on July 5th after a long, long illness. I had been returning to Springfield from Chicago to visit her, and while there I was able to see some of my very, very large family. (My wife jokes that when she is introduced to someone in Springfield, she doesn't ask herself if they are related to me, rather how they are related.) But I had not seen everyone, and certainly not all at once. So returning for her funeral was overwhelming. While Springfield remains below the Mason-Dixon Line geographically and, in many ways, philosophically, they no longer, alas, subscribe to the S
  12. OK -- I'm actually quoting myself. But for a reason. This thread has been around for so long, I wanted to see if my preferences have changed in the last 18 months. My likes are the same, only probably stronger. I love and miss Julia Child, z"l, more than is probably appropriate for someone not related to her by blood or long relationship. She was a swell dame, G-d bless her. She taught me to make a chicken boulliabaise (sp) that changed my life. And I never cook an egg that I don't think about her. (Now I'm all verklempt.) I like Ina Garten more every time I see her. She cooks, she e
  13. Michelle: I am glad to know you are all safe, Baruch HaShem. As many of you already know, my mom passed away a week ago after a very long illness. And while we still mourn for her, there was considerable relief that her suffering was over and a firm belief she had moved on to a better place. We got to spend some really meaningful time with my brothers and their families and then returned home to finish sitting shiva at home, where we were cared for spectacularly by our friends and family. That said, I can't wait to cook for myself again. I find the cooking to be very therapeutic. This Frid
  14. Chicken Marbella with Buttered Noodles -- everyone loves this. And it is too easy to make. Swedish Meatballs -- again with the noodles. Spanikopita - though this isn't a budget item. Spinach (even frozen) is wickedly expensive. Huge trays of baked macaroni and cheese (this is probably as expensive as serving meat.) My favorite is moroccan meatballs (half beef and half lamb) in a spicy tomato sauce with olives, raisins, and chickpeas, served with couscous. Moroccan chicken with olives and preserved lemons served with couscous.
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