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    Wichita, KS

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  1. I think just plain mushrooms is what you want, but no harm in adding other flavors, as long as they're compatible with what you want to use it for. FYI I've also heard of pulverizing dried mushrooms, and using them as a flavoring ingredient. Might be another avenue to try sometime.
  2. I don't see what the big deal is about Better than Bouillon. If I'm making a dish that has other strong flavors, i.e. sausage, tomatoes, etc., I see no reason to use "good" homemade stock or broth, unless I have an abundance of it. Most of the time, the homemade stuff is reserved for soups and other dishes where the flavor can be appreciated. Along that same line: frozen wine. Of course it loses its nuances, but up against beef, mushrooms, etc., who's going to notice? No one in our household has a palate that will allow them to tell the difference. Otherwise: cayenne and nutmeg, in ve
  3. We have had ours for a few years, and I have to tell you that if the house catches fire, the husband, the dog, and the cats are on their own; I'm going to grab this appliance before I worry about anything else. That's how much I love it. Since the economy ate our new-house-building plans, I now am looking at a future in a small galley kitchen, which, short of a $15,000 renovation, will never hold two standard ovens. This unit functions as our second oven, and on that alone, I have to highly recommend it. It's also a smaller oven, and it's what we use in summer when we want to bake something
  4. I have recently purchased my first bento box, and am looking forward to using it. I'm trying to figure out how to get more vegetables into it, and in a way that conforms to the bento 'standard' of being attractive and inventive. I have the idea of making some faux-sushi rolls with fresh vegetables, using wide carrot strips (or maybe lettuce or cabbage leaves) to roll everything in, and matchsticks of celery, cucumber, and other vegetables in the center, with perhaps the occasional halved grape tomato. The idea is to dip these into a little bit of dressing, but I wouldn't be opposed to a sol
  5. Although I've had GERD for many years, I've managed it just fine until this summer. This has been "one of those years" for our family, when the anticipated loss of some elderly friends and relatives has come to pass, and since there was plenty of time to prepare, I weathered the storm pretty well. Unanticipated, though, was the illness and subsequent death of a much younger relative, which sent the entire family into a tailspin, including me. It was one of those deals where an initially dreadful diagnosis was followed by disaster after disaster (about 2/3 of those were induced by irresponsi
  6. I think Bourdain is at his finest when describing food, the process of preparing it, and the people who passionately do so. The description of the guy who cuts up fish at Le Bernardin was spellbinding, and I would love to read much more of that. Those stories are out there, and I hope he'll consider doing more of them, since he does them better than just about anybody. Most of the rest could be classified as rant or updated rant, and I took that the same way I take my friends' rants: sometimes entertaining, often self-serving or slightly off the mark, but that's a human being for you. Somet
  7. Your local extension office might also have information that would be helpful to you. There are so many canning books out there, I think it would pay do an extensive recipe search before you consider any tweaking. You may well run into recipes that are very close to things you'd like to try, anyway. The cautions in this thread previous to this post are extremely important. Of all the areas of cooking, this one is probably the most dangerous from a food safety standpoint, and the easiest to screw up without knowing it. If you have a piece of roast chicken that is still pink inside, it's obvi
  8. jgm


    Their apple pecan chicken salad is really good. For lunch, when there's little time and I need to go to somewhere near the office, this is a great choice, and much better than the usual fast food fare. The salad also contains gorgonzola (I think) cheese and dried cranberries. The chicken is cooked through, but not to the point of dryness - it's actually better than chicken I've had in fairly expensive restaurants. The dressing is a pomegranate vinaigrette. I can't deal with diet dressings - too chemical-y for me, so I control calories by being careful about how much I use. Yes, it's more exp
  9. OK, my curiosity's getting the better of me here. Are you looking for this cookbook because you remember a particular recipe from it? Or is it just one of those things that haunts you in the wee hours of the morning, and you've decided to get to the bottom of it? Settling a bet? Inquiring minds want to know, you know.
  10. I suggest you start browsing used book stores in your area. Locally, they have a lot of cookbooks from that era. Good luck!
  11. I would add in a commercial pan with a non-stick (i.e. Teflon) finish, which I intend to purchase soon at the local restaurant supply house. I think the non-curling parchment is a great idea. It just prompted me to wonder: would Americans cook more from scratch if they had better equipment? Just a thought. A lot of equipment intended for home cooks is woefully inadequate, and especially in the instance of pots and pans, it can be so lousy that people become convinced they can't cook. But that's another thread.
  12. I wish I hadn't looked at this with 2 hours to go until lunchtime. I'm going to have to try that. Wow! Time to scrounge change out of the bottom of my purse and see what crap is in the snack machine today.
  13. I've had BLT's with avocado before, which I think is a divine combination. In Chicago, however, a restaurant called the Brown Sack has the SABLT: shrimp, avocado, bacon, lettuce and tomato (click to image 8). While I would stipulate that the basic BLT is a classic for good reason, I don't mind riffing on it from time to time. What additions do you like?
  14. Several of the things I consider indespensable have already been mentioned. I would add metal tongs to the list, along with my little clear glass bowls; they are in graduated sizes and hold anywhere from about 3 or 4 tablespoons to about a cup. They're great for mise en place and just about everything else, including delivering that little dab of butter that has become an entitlement for the cat every morning.
  15. I have read that vegetable stock should be used within a couple of days of being made, and if it's frozen, it loses flavor pretty quickly. Anyone with experience want to weight in on that? edited to add: Many people will freeze leftover chunks of fresh onion, carrot, and celery to use in making meat stock. I am wondering whether freezing alters the flavor of the vegetables any, and in meat stocks it's not evident because of the flavor added by the meat. Can the same practice yield vegetable stock that's as flavorful as it would be if the vegetables are fresh? Also, does anyone use the lefto
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