Smithy

Franci raises a good point. I have a couple of bags of sea salt (coarse and fine) that I bought in some Oriental grocery store or other. If the bulk store idea doesn't work out, you're bound to have access to an Oriental grocer or three.

I've been doing similar tests, provoked in part by utter failure at peeling "old" supermarket eggs that had been boiled, regardless of the treatment (cold water dunk afterward, or not, and so on). The first few dozen steamed eggs had me convinced it was a failsafe method for fresh or supermarket eggs, and then we started seeing some steamed eggs that still didn't peel easily. Without having kept careful records, I'd say our success rate for steamed eggs is somewhere in the 80 - 90% range, better than with boiled eggs. We still need to do a more careful study in our household.Anna, I've found 5 minutes of active steaming to be adequate to fully cook the eggs; granted, I usually turn the flame off and leave the eggs in the steamer basket until they're cool enough to handle.

Shel_B, do you have something like a Whole Foods Coop (not the grocery store Whole Foods) in your area? If so, you can buy salt in bulk and put it in your own container. Where I live, we can bring our own containers, get the tare weight, and fill them at the store. It's very economical way to purchase bulk seasonings and spices.

Oh, that looks luscious!

Those look wonderful, dcarch. I particularly like the color balance on the broccoli stems and trout.

I am so sorry to read the news of Steven's abrupt and all-too-early passing. Like many other people here, I am immensely grateful for the friendships, collaborations, skills and knowledge that I've gained because of his and his co-founders' extraordinary vision. Where else could home cooks and students rub figurative elbows with professional chefs and cookbook writers? I wish I'd known him better. My prayers and sympathies go to Ellen, PJ, and all those who knew and loved him. I think Steven, writing as Fat Guy, may have been the first person to make me laugh at my computer screen, so loudly that people came from down the hall to see what could possibly be so funny. I give you this link to his Rosemary story: http://forums.egullet.org/topic/52723-food-smells-favorites-least-favorite/?p=729410 God speed, Steven. Thank you for everything.

Jaymes and Kenneth T, thank you for the encouragement on the citrus! In fact I did have a potted dwarf mandarin that flowered beautifully for many seasons but never produced fruit worth tasting. It expired some years ago, no doubt due to some mismanagement on my part. Maybe I'll try again, and go for limes.

I have a mix of the two. I still prefer leafing through hard-copy books and magazines for inspiration, and I find it easier - well, slightly less risky, anyway - to have a cookbook or printout sitting on the counter than to have my tablet on the counter. (I've had to replace the keypad/docking station because of an expensive mishap with a fresh batch of salad dressing.) I also find it easier to put intelligible bookmarks in magazines and cookbooks, although they're usually just random pieces of scrap paper, or occasionally color coded Post-It ™ notes. Since we began traveling so much, I've started down the path of ecookbooks for their ease of transport. I find I can get just as wrapped up in a good electronic read as with a good paper read, and the programs do allow for bookmarks of a sort. Inkling has just released their Android beta platform, and that's supposed to allow notes to be added. I'll be interested to see how well it works. The biggest risk, I find, is forgetting that I have a particular book. At first I thought it was peculiar to the electronic format - I don't keep seeing it when I look at the bookshelf - but, in fact, I've rediscovered old favorite hard-copy books too, as in: 'wait, when did I get that?!' :-D

Jaymes, I envy you those citrus trees! If I ever move (permanently) south, one reason will be so I can have my own citrus and Mediterranean herbs. It isn't just the fruit, it's the lovely perfume of those blossoms! There's nothing like it. I hope you're educating yourself about potential citrus diseases, particularly this one, and monitoring your trees' health.

I haven't opened it yet, since our cooking plans are set for the next several days with various treatments of fresh seafood. When I open it I'll report back on the texture and odor. That label makes a pretty attractive case for skillets and meat, doesn't it? I think that was one of the things that attracted me. :-)

Behold my latest impulse purchase at the grocery store! I've never seen it before. The red color was interesting and appealing. The label claims no trans fats and no hexane. (I wouldn't have thought of hexane in food, and still don't quite know what to make of that claim.) It looks like the kind of fat that might work for frying - an issue of some research and contention around our household. Now that I have red palm oil, what do I do with it? I'm starting to dabble in Indian and Southeast Asian cookery a little; should I save it for those, or just open the jar and let 'er rip with some chunks of chicken in a skillet? Does anyone have any suggestions, precautions or advice for me?

I just ran across this topic while I was wondering the exact same question that rotuts brought up. Those of you who use Evernote: are you using the standard Evernote, or Evernote Cooks?

I'm an advocate of messing with traditions. If you want a country ham, go for it! See if you can make some converts in your family. Splitting the difference, however, I'll give a third choice (my personal favorite): can you get a traditional "picnic ham" - that is, a nicely cured shoulder? Fatty, salty, to be cut in chunks or slices at the table, none of that spiral-cut stuff. I detested ham until I experienced the smoked picnic ham. I think my issue is that most ham is too *sweet*.

Dejah, please give more information about that vinegar and water simmering trick. Does it also work against the smell of deep-fat frying, or - in general - the smell of too-hot fat?

Do you mean sourdough starters? There's this: http://forums.egullet.org/topic/85685-sourdough-starter-hows-whys-whats/ ...or do you mean breads?... Back in the age of the eGullet Culinary Institute (eGCI) there was a course, with associated Q&A and topics: http://forums.egullet.org/topic/27634-sourdough-bread/ for the course* http://forums.egullet.org/topic/27633-qa-sourdough-bread/ for the associated Questions and Answers (Q&A) Here's a step-by-step tutorial: http://forums.egullet.org/topic/96092-sourdough-bread-step-bystep-pictorial/ Master Baker James MacGuire also ran a Q&A, with these two links: http://forums.egullet.org/topic/44367-the-perils-and-pleasures-of-sourdough/ http://forums.egullet.org/topic/44304-crusty-sourdough/ Here's a troubleshooting topic, in two parts: Part 1: http://forums.egullet.org/topic/97925-sourdough-bread-troubleshooting-part-1/ Part 2: http://forums.egullet.org/topic/145216-sourdough-bread-troubleshooting-part-2/ Does this help? There are more sourdough-related topics, but these seem to be good places to start. * I see some of the links contained in the course are old and broken, but the basic information is good

I have the same question. I've found tamarind. How much tamarind should be used as a substitute for the kokum?

That sounds delicious. Would the sous vide step be necessary? It sounds as though the flavour permeation would apply even to, say, a shirred or fried egg. (I ask because I don't own any sous vide equipment, but I like this idea.)

That sounds like a nice luxury item, BeeZee. I doubt they'd last long around my house.

My mother served us mutton a few times when we were growing up (central California), and talked about having eaten it fairly often when she was growing up (southern Florida). My sense has been that mutton, with its stronger flavor, has fallen out of fashion in the USA over the last few generations. I haven't seen any in our grocery stores or butcher shops in northeastern Minnesota, nor have I seen it offered by the lamb producers who come to the farmer's markets. I have to admit I haven't asked about it, either, so maybe I've just overlooked it. I'll check around this summer.

Welcome to eGullet, Pham Thanh Tam! I'm sorry to say that I don't have any ideas about long-term cooking classes in Kyoto. I hope someone else here does. In the meantime, perhaps you can talk about Japanese and Vietnamese cooking, and how they differ or how they're similar. Do you have some favorite recipes that you'd like to share with us? What sorts of food do you cook for yourself at home?

Please, do make sure that if your son lists the ingredients, he writes (or says) "au jus" and not "with au jus".

I've discovered that I don't have all the necessary ingredients! Tell me: if I substitute tomato for the kokum/gamboge, how much tomato would I use? Similarly, if I use tamarind instead, how much would I use? Also: is there a good substitute for curry leaves? If so, what, and in what quantity?

I've browsed a few of these in the bookstores, but not really given them the time of day. They looked a bit too, gimmicky, I think, for me to take them seriously. Maybe I should take another look? Can you give some examples of useful information you've picked up out of these?

Welcome to eGullet, btissame! I love the phrase "shimmery experience". I've never been to Morocco, but I remember fondly the Egyptian breakfasts I shared with friends, with warm boiled eggs, fresh bread or sweets, cheese, fool, olives, and lots of hot sweet tea. Do you have any recipes to share with us for some of your favorite Moroccan foods?

Well, I'm glad you posted despite your apprehensions! I'll be able to get some fresh shrimp and fish in the next couple of days. I already have the other ingredients (most of them) and look forward to trying this. I'll let you know how it comes out!