judiu

Nah. As Alton Brown would phrase it, this is not a multi-tasker. I like the cheesecloth idea better.

Jason, I think the "doesn't taste right" problem can be solved by adding MSG. I'm pretty sure that at least the Stove Top is loaded with it. By me, I hate sage in stuffing! Dried thyme is the way to go, and please, hold the celery!

Deli tray and accoutrement from a local deli where the food is decent but the people who run it are so mean that I won't mention the place by name. Can you guess whose multi-meat sandwich this was? ...and a little rugelach for dessert =R= ←

If you have a chance to travel on Palisades Ave., look for a joint called Callahan's, on the west side of the street. I haven't been in NJ for about 10 years, but I'm told they're still there, and still have GREAT hot dogs! It's not close to the turnpike, but not far (3 miles or less) from the GW. Enjoy! Also, Hirams, if they're still there.

Wow! I just looked up water chestnuts on one of the sights that folks had offered links to; they have like 5 net carbs per half cup of canned sliced water chestnuts. I've found that if you rinse them well, or blanch for about 10 seconds, they lose the "tinny" taste and add a LOT of crunch! I'm also glad that somebody else feels that Splenda is vile. Thought I was imagining it!

One of everything from the Jessica's Biscuit catalog... I've been REALLY good this year!

I wish I may, I wish I might, have the wish I wish tonight: A new domicile with a "real" kitchen, rather than a galley kitchen; a bread machine; a KitchenAid stand mixer (heavy duty, natch!); a gas stove, a set of good knives, my old pots and pans back (I lost them in a house fire); room for all the gadgets I love; and the ability to eat anything I wanted (type two diabetes sux ) On the other hand, I'm grateful for what I have already; a roof over my head, enough of the "right " food to keep hunger at bay and my great friends here in South Florida and in the e-Gullet community!

In my copy of Julia Child & More Company (a beloved gift from a generous E-gulleteer) there is a picture of Sara, looking about 13 years old, with Julia loooooming over her (Sara's about five-feet-nothing, I believe, and Julia was six- feet-something). Very cute picture! I do hope you're right about the techniques being handed down.

Sounds more like somebody ripped off the BBC and Jamie Oliver! (Of course I can't remember the name of the show! That would be too easy!)

Oh, share, please!

I'm not a chef either, but the old potato-in-the-oversalted-soup trick might work. Chunk up a potato, cook in the broth, remove it and discard; hopefully it will absorb the "off" flavor from the broth. Just a suggestion...

I have to comment on the "rebirth" of my collection; I now, thanks to you good folks and the library store, have 27 cookbooks, plus the four I have on order from Jessica's Biscuit. I'm overwhelmed at the generosity y'all have shown me, and eternally grateful!

Cooked celery in anything, but most especially my Chinese food! There is a reason for bok choy! It is not replaceable by celery! YECH

Oh, PLEEEASE post it! It sounds wonderful!

Um, can I lick my screen now? A very Happy Birthday, and Mazel Tov to your mom; I hope for many more birthdays for her! A wonderful Holiday to all my eGullet friends who are celebrating. Happy New Year!

With many thanks to all the people from this forum who have contributed to my "re-building" collection, I can proudly state that, 1 month after the fire in my home I now have 22 cookbooks! Thanks for all your help, folks! Plus I just ordered the new David Rosengarten from a private dealer on Amazon. I swear that I'd ordered it from this same person before, but I've been known to be wrong about things like that every so often!

I always manage to eat all the skin off the chicken (no matter what kind, from Popeye's to home-roasted) as I put the leftover chicken away after dinner. I figure it won't be as good the next day anyway, so I might as well enjoy it while it's still nice and crispy. And if I happen to use skinless chicken in a recipe, I take all the skin, cut it up, and render the fat. Don't usually use the fat, but I eat all the crispy skin-bits sprinkled with kosher salt. Very evil. Someone should market chicken-skin bits, like bacon bits! morda A bunch of us gather in a local watering hole on Sundays to watch golf and eat chicken wings; the "good" girls pull the crispy fried skin off their wings (too much fat) and I (the "very traditionally built" one) have been known to snitch it off the "bone plate". Also still love a childhood treat: butter a slice of Pepperidge Farm white bread, sprinkle with white sugar and eat with "cambric tea" (weak tea with milk & sugar) It was my Grandmother's recipe for a treat, and the first thing I craved when I was preggers!

As part of a sorbet? Soba smarty pants... Well, now that I've thought about it, how's about a tomato-basil sorbet, barely sweetened, with lemon rind and a hit of lemon or lime juice and a bit of "pasted" anchovy worked in? Might be interesting!

Has anyone tried the soy based vodka called "3" ? My favorite liquor store has "nip" bottles (A.K.A. "miniatures") for 2.99. I'm not a vodka fan, but this has me curious

That would be Virginia Lee. Good, I have that one for you; also the Settlement Cookbook, the New James Beard and Beard on Pasta, Julia's The French Chef Cookbook, Ada Boni's Talismano della Felicita, Hillman's The Cook's Book, Corriher's Cookwise, maybe some Harold McGee (not sure whether there are dupes or not), Thorne's Serious Pig, probably a Time-Life or two (I'm pretty sure at least British Isles is a duplicate), a couple of the Pierre Franey 60-minute books, and I think there's also some Dione Lucas (remember her?!) and some Elizabeth David - the Mediterranean and French stuff. Don't have Joyce Chen, but do have Gloria Bley Miller (The Thousand Recipe Chinese Cookbook) and Chef Chu's Distinctive Cuisine of China (probably signed). And a few more esoteric odds and ends. I also have... duplicates of Mastering the Art of French Cooking, both volumes, and of Gourmet Vol I... but truth to tell I don't think I'm quite up for parting with those - the households and collections aren't being consolidated, and seems like one oughta keep a set of the baseline stuff in both places, don't you know. So lemme know what talks to you. BTW, are we getting to the point where this discussion oughta go into PM territory? or is everyone cool with it staying in the thread? Any of these would be received with ecstatic joy ! PLEASE DON'T break up a special collection for me; I'm the beggar at this banquet!

OooooH, yes please! I lost my Craig Clairborne/Virginia ( ) (erm, yeah, her) a Joyce Chen; a number of "cooks' problem solvers" that had hints,tips,conversion tables,etc. I love French country food, not really into "haute cusine" ; didn't have but would enjoy books on Spanish foods like tapas,etc. Mexican doesn't thrill me, but maybe that's because I'm not familiar with it. German is good; I lost a copy of George Lang's Hungarian Cusine (?) Pardon the senior moments here, folks; I tend to have a Swiss-Cheese memory at the best of times! I also lost my Settlement Cookbook, my various Bert Greene books, my "Making of a Chef" my Larousse Gastronomique, what Julia I had amassed, my James Beard, and those are just the ones I can think of now! Edited because I have a bad case of C.R.S!

OK, I guess I better just throw this into the general mix, here. I most enjoy books about food, with recipes. I love American Food (yes, even the old silly Jell-o stuff from the 50's) I like books about herbs & spices for cooking and medicinal, etc. uses. I had just received David Rosengarten's new book about 2 days before the fire and never got to read it! Lots of books in the collection were regional Junior League stuff, the Southern Living Annuals, several other Southern Living books and various church, Ladies Society, Fire Department etc. publications. Food is so much fun to read about and play with! We just got into our new home (it's a rental that my insurance is covering) yesterday, so the first big shop is set for Saturday, when I get to stock up the cabinets! Whee (I think...)

One of the pleasures of going to the bar is to "nurse" a drink over a period of time, not just slamming it down to get potted. How would that be accomplished with this delivery method? Plus the fact that I ENJOY the flavour of Bourbon!

Abra, I've living in a hotel room for almost a week now, with nothing but a fridge and a microwave. You're killing me, woman! I damn near ate my monitor looking at the gorgeous basil! Incrediblly beautiful stuff, all of it! Thanks for sharing!

My thanks go out to all of you for your offers and good wishes! If you want to help me "rebuild" my mailing address is now: Judi Uvick c/o A & L Labs 1301 W. Copans Rd. Bldg D Suite 8 Pompano Beach FL 33064. It will change as soon as I'm in my new little rental house, but that won't be for a week or so! Bless all y'all!