hedoness

Phew!! I boiled the stock once it was strained and reduced it more which gave it more flavor. Now it's a bit dark, a tad cloudy :-( and a just a bit oily. I refrigerated it overnight and removed some fat off the top this morning. And you're right- the corriander was strong so I had removed it (along with clove and the rest of the bouquet garni) early in the process. I don't get why the bouquet garni is important since we will be flavoring it later, and think I will skip it completely next time. This probably isn't good enough to throw a matzo ball into, but it might be a good base for a sauce or something. I'll freeze it anyway. Thank you!!

One more question (several hours later ;-))...I left my stock simmering, but it was simmering very, very low for about an hour, after reading that if it's too low this could result in bacteria. I have since strained and reduced my stock- how will I know if bacteria has accumulated? I boiled it a bit to reduce more, skimming off foam. Then I put it in a tupperware in the sink with some cold water and ice to bring it's temp down quickly- then into the fridge to defat later. I am concerned about the bacteria, and about the fact that I have been tasting (ever since the first skimming of the impurities about 45 minutes into the cooking). Will I be around to hear your response? ;-)

I am making my stock, and aside from a few small moments of boiling, and leaving covered accidentally a few times, so far so good. But I have a few questions. I have about 5.2 lbs of back, bones, and a few pieces. I have about 2.5 lbs onions and equal parts carrot and celery- almost typical store bags each. I followed the Joy of Cookings recommendations and added the mirepoix along with a bouqet garni (some whole clove, corriander, and dill sprigs) about 30 minutes into it, after skimming the impurities out. OK- here are my questions: 1. Is corriander ok to put in the bouquet garni? I just liked the smell and saw it was not dried leaf (which I hear are bad in stocks- true?) so I went for it. Overall, I removed it after it started smelling kinda potpourri-ish. Do you think this step is really all that important- I figure I can add this kind of flavoring later. 2. How much in trouble am I if I left it covered for awile, and what, aside from it not reducing is the problem? Also- can I always reduce later, or are there limits on how much reduction can occur? 4. What happens if you leave your ingredients in too long? I am planning on removing the "stuff" after about 4 hours, straining and simmering again for several more hours. 5. Is there a chance of oversimmering? I think that's about it. So far its a golden color, kinda bland tasting but very oily. Thanks!! C

Hope I'm not being too hair-splitting, but I have to correct you there. Nutella is an Italian product developed by the Ferrero company. The original cream was developed in 1946, based on the Giandujotti chocolates typical of Turin but exchanging coconut for cocoa butter. It was marketed worldwide as Nutella from a German associate company. AHA!! This answers another question I have had for awhile: if it is Nutella in those unbelivably delicious Fererro Rocher chocolates I knew it I knew I knew it!!!! I think am going to have to go downstairs right this minute to buy some and celebrate the revelation. Thank you!!! If you love the Fererro-Rocher chocolates, try this: Take a waffle cone, slather Nutella on the inside of the cone, and eat. Tastes a lot like the Fererro-Rochers. Nutella, mia bellaaaaaaaaaah. I am going to do the waffle cone thing... but I might even take it a step further and put something over the nutella that's in the cone... I have many ideas... piping chocolate mousse so it looks like a soft-serve ice-cream cone, but will be a chocolate-mousse cone with a Nutella surprise!

Perhaps a sign of the Apocalypse?? How did the ICJs have 90% winning percentiles? There's always an edge for the home team. I didn't like that when I first watched ICJ, but I learned to like it. It meant that when a challenger beat the Iron Chef you knew he earned it. The Americans have an advantage from the beginning because they're cooking for other Americans. Interesting perspective... I guess I can respect that. It's just that one of the judges said he couldn't handle even eating raw fish (!)... Then again, I remember that the judges weren't food experts on the original show either (actors, TV personalities, etc), so I do see your point.

Sound yummy and quick. Did they actually take a brulee torch to it?

Hope I'm not being too hair-splitting, but I have to correct you there. Nutella is an Italian product developed by the Ferrero company. The original cream was developed in 1946, based on the Giandujotti chocolates typical of Turin but exchanging coconut for cocoa butter. It was marketed worldwide as Nutella from a German associate company. AHA!! This answers another question I have had for awhile: if it is Nutella in those unbelivably delicious Fererro Rocher chocolates I knew it I knew I knew it!!!! I think am going to have to go downstairs right this minute to buy some and celebrate the revelation. Thank you!!!

I love the rind of various cheeses- especially when "ashy"

ooops- sorry I'm new... But I would take the PATH or other trians to get out to NJ if it were for a great Sushi tasting menu

Right, neither the cardboard tube nor the stuff in it should be called Parmesan. I think I'm going to bow out from naming three cheeses for the simple reason, that I have favorites for different uses; my favorites have have changed over the years and will continue to change; but most of all because what I enjoy most, whether in cheese or wine or food in general, is discovering new tastes. My early favorites were the soft runny and very creamy French cheeses such as the ubiquitous Brie and Camemberts and the hard Gruyere and Emmenthaler. (I'm leaving out the abominations of industrial processing experienced in my childhood.) From there it was a small step to the odoriferously riper Munster, Pont-Leveque and Livarot. Later I began to discover other ranges of textures and flavors particularly goat cheeses and then sheep cheeses. Blues came in along the way--a really good Forme d'Ambert is still a favorite. All of these were French cheeses and for a long time, I limited myself to French cheeses and good Parmesan and Peccorino for pasta--the former on meat sauces in particular. The hard sheep's tommes from the Pays Basque were a good introduction to the Spanish cheeses on the other side of the Pyrenees when we started to travel in Spain. Spanish cheeses rekindled an earlier interest in cheese as snack, rather than as a course after salad and before dessert as had been the rule in France. We haven't traveled much in Italy, but a great New York Italian food store--DiPalo's, for those here in NYC--has alerted us to yet another range of cheeses. Oddly enough DiPalo also carries some of the best Manchego I've had in NY. Louis says he carries it because Manchego is a big seller in Italy. I'm not even sure if my current favorites should be the ones I eat most regularly because I can get good examples in NYC, or if they should be the ones I crave most, but don't eat unless I'm in the area where they are made because they are either unavailable here, or so much better there. All I know is that I really don't have to pick only three and that the variety itself is part of what makes cheese wonderful. You have tried Artisinal?

What Costco? Where??? I would LOVE to get my hands on itty-bitty Nutellas...I'm pretty sure they wll be in my dreams tonight..."must--have---baby-squeezy-nutellas...." I've seen them at Costcos in Virginia and Maryland OOOhhhhh..... baby squeezy nutellas! There was another thread up about how there is a trend towards mini sizes of things... for cuteness, guilt-reduction, etc.. Baby Nutellas might help me with portion control.... however, buying them from Costco may not

I have often wondered if there was a difference! I have tasted the stuff in Belguim awhile back, but that was a while ago. I figured there might be a difference, I am not at all surprised if they distribute a sweeter version for American tastes. And I need an excuse to go to DC for those doughnuts, too.

My Dad catches live blue-crabs from the North Atlantic- I am one of the only people I know of that eats the stuff out of the shell when you first open them up. There is all kinds of odd stuff in there, but its all 100% edible- obviously not the lungs and the inner shells- just the stuff inside the outer shell.) My Dad just laughs and laughs when he sees me do this. Occaisionally he tries it too-- sometimes he kind of likes it, othert times he just shakes his head, always amazed at what I will eat. It's delicious and most people are too grossed out by how it looks and they discard it!! If it's not a delicacy, it should be. Also the she-crab Roe.

Then there is my perpetually angst-producing question: Who in the hell decides the size of a serving anyway??? Could they be the same people who decide dress sizes? Whoever they are they must be stopped. I think the serving size on Nutella is like 1 Tablespoon or something-- ridiculous!!!

What was in the pie? I have an undefined Nutella craving and I want some inspiration... mm..it was a chocolate crumb crust, nutella and homemade whipped cream blended together, and peeled hazelnuts (that was a bit of a problem - high heat til the skinns char off) let me see if i can locate the web recipe i used. Excellent!! I must try... it is also off the wonderful link Gifted Gormet provided. (I like how they post it has 641 calories/serving ... I think once you are making a Nutella pie, you might be taking a break from calorie counting...)