jgm

I have a computer recipe storage program... um, I can't remember which one it is, but it's maybe MasterCook or something like that. It was about $20 at Comp USA. I find myself using it only when I'm trying to get nutritional information, i.e., calorie and fat count. What I use most of the time, is MS Word. I can cut and paste recipes from eGullet, Epicurious, etc., and just save them in Word. I also can print out only the ingredient list. I have a small notebook that I carry in my purse, containing only a list of ingredients for each recipe, so that when I'm grocery shopping I can refer to it. (You don't expect me to actually get organized and make out a shopping list, do you?) In reality, the community in which I live can be a difficult place to find ingredients more sophisticated than Hamburger Helper. So even though I may head to the store intending to make a particular recipe, they may be out of something as simple as romaine lettuce. That's where the notebook of ingredient lists comes in really handy. I have a regular-sized notebook of page protectors that hold my current favorite recipes. But I've been known to carry a newly-printed recipe around for a few days, and lose it before I can get it into the notebook. (Yes, I am ADHD.) It's not unusual for me to print out a new copy every time I use a recipe. Having the recipes in MS Word also makes it very simple for me to save them to CD, which goes into storage at my sister's house, and gets swapped out for an updated version from time to time. After our last tornado, I learned the hard way to have a plan B for storing recipes.

If it's the Portale book you're referring to, according to Amazon, it was released November 1, 2004. In my book, that qualifies as either 2004 or 2005. While on Amazon, I noticed there's only one review of this book, giving it 2 stars out of 5. That's a much different opinion than the ones expressed on this thread. Perhaps the fans of this book could throw in their 2 cents worth on Amazon. I'm sure Mr. Portale would appreciate it, and it appears he deserves better reviews than that. I do own the book, but I have not made any of the recipes in it. That gives me an idea for a New Year's resolution: I cannot buy a new cookbook until I've made at least one recipe out of the last one I bought!

I'm always a little disturbed at the criticism of Ms. Ray. All things to all people, she's not. But the niche she occupies is an important one. I've written about this before, but it's an excellent illustration of why her show should not be dismissed away. Not long ago, I sat at a meeting and heard another woman describe chicken breasts cooked with instant rice and canned mushroom soup as "real food" (as opposed to frozen Pizza Rolls, Hamburger Helper, and other concoctions that are all too often a mainstay of the American diet). Believe it or not, much of America cooks that way. Or worse. eGulleters would probably collectively roll over and die if we all really knew how many people eat the likes of squirt-cheese-on-a-cracker and call it dinner. Rachael's ingredients are, for the most part, fresh. She is a transition out of Box Dinner Hell and into a world of much better food. Perhaps her recipes aren't the kind of thing that makes a foodie's heart flutter, but she's a dramatic and helpful step up for a home cook. I have many, many friends who have a guilty look on their faces when I tell them I cook only 'from scratch'. They'd love to, but they don't know how. They also don't think they have time, in between hauling the kids around to extracurricular events, keeping the house clean, and working a full-time job. Rachael Ray is the very person who can help non-foodie America cook and eat better. Somebody who is used to stocking up on Rice-a-Roni isn't likely to start watching Mario Batalli's shows, and using his recipes, without some sort of transitional experience. Her show was never intended for people like us. But the people in niche she occupies, need what she has to offer. How else would anyone make the transition from Hamburger Helper to beef bourguignon?

What is Marlborough Pie? Sounds interesting. I'm trying to get the tobacco thing out of my head. . .

All of this is really good information that I'm very glad to have. I'm going to try to make a pumpkin roll for the first time this year, and this information will be extremely valuable. Thank you! A question. . . does it make any difference at all whether you roll the cake right-side-up or upside down? In other words, could I invert the cake onto the plastic wrap to begin with?

I'd love it if eGulleters would provide reviews of any new cookbooks they've purchased. I'm putting my Christmas list together.

If you're going to abuse your body, better do it when you're young. When you're older, it's just not any fun. Either your doctor lectures you about it, your stomach won't tolerate it, or some other stupid thing like that. Do it now before it gets downright scary.

I've recently had a similar issue arise. Last spring, the ugliest fowl I have ever seen, appeared in a fenced-in but wild area across the street from our house. Turned out he was a muscovy duck, apparently unable to fly. Although there was plenty of opportunity for him to forage, he preferred to stand at the fence, looking lonely and pathetic, waiting for someone to come and feed him. I thought I was the only one he begged from, until I happened to be walking the two-block stretch of fence, and found several small piles of food along its length, just inside the fence. But I continued to feed him, and he was always there, first thing in the morning, and again at suppertime. I loved it that he wagged his tail when he saw me coming, and so did all of the neighbors. At the end of July, he abruptly disappeared, and I suspect he became dinner for one of the wild animals that passes through there occasionally. I was surprised at how much I missed him. I'll eat duck again, but not soon. I don't have any philosophical problems with it, but I miss my buddy!

Is there only one way to help? Is help only acceptable if it takes the same form as other people's help? Emeril's organization is a much different animal from the other chefs'. Perhaps keeping his organization solvent, so that he can re-employ people when the opportunity arises, is what he thinks he needs to do. Perhaps keeping his other commitments, so that he will continue to be marketable for a long time to come, so that he can offer other kinds of help, is what he thinks is appropriate. People, like networks and publishers, and others, tend to be wary of those who make committments and cancel them. I understand that people are hungry and need to eat. I also understand that several organizations, and individuals, are working to meet that need. And I also understand that the needs in this situation will be varied and will continue for a long, long time. It ain't over 'til it's over, folks. And it's far from over. Give the man a chance. And don't judge him for not mimicking others.

This is an interesting topic. For myself, I'd probably have a difficult time with this dish the first time, but by the time I'd prepared it the third or fourth time, I'd probably be fine with it. I just finished watching "Babette's Feast" again, and then read the eGullet thread on the recipes for dishes in the film, which I had no trouble searching for a few days ago, and now can't find... (moderator, please feel free to jump in). I'm not sure how I'd do with preparing turtle soup, starting with a live turtle, but I wistfully watched and read about the various dishes, all prepared "from scratch." It was the same kind of wistfulness I felt reading Amanda Hesser's "The Cook and the Gardener." There are times when I feel something's missing, when the cooking process begins with bringing home neat little packages from the grocery. Incidentally, when examining (for this thread) my own threshhold of willingness to deal with dead animals, still very much looking like animals, I remembered a conversation I had with co-workers a few years ago. We worked at the Coroner's office, and several in the group were directly involved in performing autopsies. We were startled to learn that none of us had any problem working with dead humans, but let us hear about a pet getting hurt, and we couldn't deal with it. And we didn't understand how veterinarians could. So much of life depends upon your point of view...

It's always been my understanding that the various kinds of flours absorb liquid at different rates. That, and perhaps humidity, could be part of what's going on here. I really wouldn't worry too much about it. A couple of years ago, I made a pie crust that tended to fall apart, because I hadn't mixed in enough flour and liquid. I kept having to press it back together as I was rolling it out. However, the family raved about that piecrust. It was one of the flakiest and most tender they'd ever had. Go figure.

Much of this quote expresses the way I feel. If I'm going to eat an animal, I think I have a responsibility to understand all of the processes involved to get it to my table, and to be willing to be part of or perform those processes myself. That's where I begin to depart, but not as a philosophical matter, but as a practical matter. It's sort of like how one reviewer viewed, many years ago, "The Whole Earth Catalog." I think it was described as being full of "things you wish you needed." I think that I could, if faced with a freshly killed hare, do what is described in the recipe. (BTW I have four cats.) I would not relish it, and I would not enjoy it, but I would recognize that it would be the 'right' thing to do in that, anything I'm going to eat, I should at least be willing to prepare. And I think there is holiness in the Native American belief in using all of an animal to support one's own life. I have no disagreement with that. As a practical matter, though, my life is far, far removed from that kind of life. Those needs are not my needs. I'm tempted to further digress into my lack of recognition of what really goes into the support of my current lifestyle, but that's off-topic. In a nutshell, I think I could, after an honest talk with myself, do what is called for in the recipe. But I don't, realistically, see myself actually doing it. Life has a lot of interesting twists and turns, though, and it's not over yet. We'll see.

For further inspiration, rent "Babette's Feast." Whether you do or don't get ideas for the menu, it'll reassure you that you really do want to do this.

I regret all of the money I have spent on quick meals out --fast food, in other words-- that could have been saved instead, and used toward the purchase of much better and more memorable meals. Unfortunately, the last time I did this was less than 24 hours ago. I have got to get my act together. I also regret not having been more diligent about pursuing my interest in cooking. Maybe if I had, I'd be able to come up with more ideas for lunch, and not have to go out all the time.

Uh, would you wanna drop us a hint as to which city this restaurant might be in?

I've found that the date on milk means it'll be good until that date, and then it's anybody's guess. It has a lot to do with the temperature at which it's been stored. Also, it's been my experience that milk with higher fat content tends to last longer than lowfat or skim.

I appreciate the tips about the alcohol. I'm due for a similar procedure in a few months, and I'm sure I will rely on it heavily. I'm already thinking about things I could prepare in advance. . . What a lovely essay. I'll be thinking about it for days to come. It reminds me, too, of something a friend once told me. He was the slowest eater I'd ever seen. His reasoning: much of the world gets nowhere near the amount of food it needs, and certainly nowhere near the quality we enjoy. He figured the least we could do, is appreciate every bite; taste every bite. I hadn't thought of this in years. Thank you.

I think this happens to just about everybody. I recommend that you just give in to it for awhile. Keep reading, keep planning, keep fantasizing; do whatever brings you pleasure. I strongly urge you to stop bringing home foods you know deep down inside, you're not going to use, and which will just rot and be thrown away. You don't need the bad feelings that come along with that. Instead, just accept that this is a "down time", duing which you're regrouping your energy and inspiration. You might keep track of what you're tempted to buy, and put that money aside for future use. When the cooking thing hits again, you'll be able to afford whatever your heart desires. Before arthritis set in, I did a lot of pottery. There were days--that went on for weeks on end--that I would show up at the studio, and produce nothing but uninspired crap. There was nothing I really wanted to make; the entire period was nonproductive. The creative muse is a delicate thing. It really doesn't appreciate being beaten into productivity, so just leave it alone. These dull, nonproductive periods are frustrating. I finally learned, though, just to give in to them, and to engage myself in related activities. I'd look through pottery books and magazines; go for walks, looking for new forms and textures; clean and rearrange my tools, and stuff like that. This might be a good time to re-arrange your cabinets, research that new pot you've wanted to buy, or take yourself to a new restaurant. If you usually cook main dishes, it might be a good time to explore beverages, breads, or condiments. Your brain is hard at work on developing and enjoying your passion, even if your hands aren't. Everybody needs down time, and this is yours. Embrace it. Inspiration and energy are being renewed behind the scenes. The best is yet to come!

Years ago, I my landlady invited me to share a special meal with her and her friends. Osso buco. The area had a lot of Basque immigrants, and she claimed it was an "authentic" recipe. (Is osso buco of Basque origin?) Most of the dish was quite edible and not bad at all, but the meat... uggggggh. Those who've had good osso buco insist she must have used mutton instead of lamb. My family has never eaten much lamb, so I didn't know much about its flavor. But I've had lamb since, and found it quite lovely. Nothing like what was in this stew, so perhaps the mutton assumption is correct. I don't know how I made it through that bowl of stew, but somehow I did. Everyone else seemed to enjoy it very much, but maybe they were faking it, like me.

Recently, I was sent a coupon to get a free B&D Home Cafe brewer. Yep, a free coffee maker. I guess they're trying to get more of these in more homes so they can sell more pods. Whatever. After a bit of experimentation, I have found only one brand I like, and I have to mail order it. So not only am I paying for a more expensive cup of coffee to begin with, I'm paying shipping and handling on it, too. I'm not sure I can get excited about that, despite the wonderful convenience. My husband and I work different shifts, so we're not drinking coffee at the same time, and the idea of a one-cup-at-a-time brew is very appealing. Which brings me to the do-it-yourself pods. They are plastic and mesh, and are refillable. You can use any kind of coffee you want. Has anybody tried these? Any hints or tips? Brand preferences?

Definitely worth a read! Thanks for posting!

Part of it, I think, is an image that vegetarians have created for themselves. A few years ago, I attended a month-long vegetarian course (4 nights a week + Sunday afternoon) that is part of the national CHIP program. I think it's Dean Ornish's program. Extremely low fat, supposedly extremely healthful and life-saving in some instances. Except this particular program was absolutely vegan, which isn't, as I understand it, necessarily the deal with Ornish's program. They were using tofu to make "scrambled eggs". They were making "butter" out of unsalted cashews (plus other ingredients, but I don't remember what they were). Half of the food was fake something or other (tofu re-engineered to pose as something else), and as they served it to us, they raved about how wonderful it was, and how much we'd love it. Most of it was dreadful, to put it politely. How anyone could think that crap was wonderful, absolutely escaped me. I decided they were all crazy, or had never tasted any kind of good food, vegetarian or not, or they were chronic liars. I've never eaten in a vegetarian restaurant, but I'd hesitate to enter one for fear of being served food of the ilk I've described above. I'll eat vegetarian dishes in regular restaurants. (edited to correct spelling)

I was listening to a local radio program today, and the host was interviewing a chef from the CIA. He was speaking of the school's book of soup recipes and techniques, and mentioned a butternut squash and black bean soup. Mmmmm. That book is now on my Amazon wish list. Also, I've never tried this, but reading through other descriptions of squash recipes, I'm thinking that acorn squash stuffed with mincemeat might just be pretty wonderful. For what it's worth.

I'm thinking of doing this, too, and would appreciate any and all information.

When I was a child, my mother, every now and then, would procure heavy, unpasteurized cream from a local farm. This stuff was the consistency of sour cream. Incredible on a bowl of cornflakes, with milk. Amazing in coffee. Speaking of sour cream, I'll eat it on just about anything. A friend's husband asked me if I'd eat it on cow patties, and I refused to answer. A favorite restaurant takes large cinnamon pecan rolls, splits them in half horizontally, and makes them into French toast. Served with a pecan sauce. When I'm bored, I like to think about other sauces to serve with this. Mmmmm, peach preserves, melted, with amaretto? Strawberry preserves, melted, with orange liqueur? I once ordered, for takeout, bread pudding with a bourbon sauce. Once home, I gave the bread pudding to the dog and ate the sauce, by dipping my tongue directly into the container. That's not really gilding the lily, but it feels like it. But the next time, I requested and received two containers of bourbon sauce. BLT: Homemade bread. Lettuce, homegrown tomatoes, bacon, swiss cheese, and avocado; lots of mayo. Grill, like a grilled cheese sandwich. (The lettuce goes on after grilling. It needs to be cold and crisp, in contrast to other hot ingredients.) Hot chocolate: Bensdorp cocoa from Dean & Deluca, stirred into whole milk; topped with butterscotch schnapps. Also good made the other decadent way, by melting a high-quality chocolate bar into half and half. Butterscotch schnapps are not optional. I'm sure I'll think of more in a few minutes.