Smithy

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!

Congratulations on your acquisition! You should find a lot of helpful information around here. We hope you'll stick around, ask more questions, and add to the general knowledge! One question for you: where (approximately) are you? You ask about local sources, but some context may help refine the answers. You may get very different responses if you're asking about local sources in, say, Cairo, Egypt vs. Cairo, IL, USA.

Welcome to eGullet, Tom Thomas! You make me want to travel to India, and I'm eager to try this curry. Tell me: what kind of fish works best with this? I'm guessing a firm-fleshed white fish, but I'd like to know. My next question is, would it work with shrimp?

Thanks for that link, Ruben Porto. It makes me want to go buy an ICE-100! Why do you think the ICE-30 is better? Price, quality of the results, storage size, ...?

I have a KA grinder attachment and, like Edward J, haven't seen any lubricant issues and can't think where they'd come from. Having said that, I'll also say that after a few tries at sausage making with it we decided to go for more power and a better feed system, and bought a dedicated grinder. I'm sorry not to be able to be more specific about the feed system and power; it's been too long since we switched; the point is that I haven't bothered with the KA grinder attachment since getting a better, dedicated grinder. For something as delicate as fish, the KA would probably do fine, but so would a hand-crank model. In your situation I'd probably take the less expensive, more easily stored option, and get the hand-crank grinder. Logistics and convenience are also a factor to consider: unless your stand mixer lives on the counter, you'll have to get it out and set it up for use. A hand-crank grinder is easier to set up in that case, and at least as easy to clean.

I've heard of spam with pineapple. Can't say I've tried it, but I could believe it as a western Pacific Islands dish.

That is a nice recipe! I learned about it from the Saveur article to which that blog post refers, and have had fun making baguettes from the magazine. This blog post has some helpful photos. Nice loaves, Anna. Thanks for the link!

I understand the concern. However, I was asking whether you know where the Dog Mountain mugs are made. Even if the ceramic mugs are made in a country that's less lead-conscious than the Unites States, the finish may be done in Vermont at Dog Mountain. They would be required to meet FDA approval for lead content as well as EPA approval for the amount of lead that can leach from the mug. I don't know this particular operation except for what I've seen on their web site (what charming artwork!) but they sound like the type of operation that would be fairly safety- and health-conscious. Here are links to a few of the many web sites I found discussing the likelihood of lead in a glaze, where you're likely to find it, and factors that affect its likelihood of leaching into your food: Lakeside Pottery's article, "Lead in Ceramics and Pottery - Consumer Issues", discusses the issues for the consumer as well as the potter. Note their assertion that if the glaze is fired properly the lead should be bound and not leachable. I ran across that assertion more than once, at different sites that did not seem to be quoting each other. This peer-reviewed article from the University of California's Agriculture Department, "Lead Leaching in Ceramics Difficult to Predict", may be enough to convince you that you'll only want to use clear glass dishes forevermore. However, they also have tips on the types, styles and sources of new ceramic dishware that are most likely to be safe, and they give information on how you can test for lead. Test kits are inexpensive and readily available, by the way, but I understand that you'd rather purchase without having to test. The Australian government's Department of the Environment has posted this fact sheet titled "Lead alert facts: Lead in ceramics" that you may also find useful. My sense is that new ceramic mugs made in this country are likely to be safe enough to purchase without worry. Back in 2004 I tested several of my glazed pots for lead and satisfied myself that they were safe to use. However, as the saying goes, Your Mileage May Vary.

Why do you think these cups have a leaded glaze? Have you asked?

For liquids I have Pyrex: 1c, 2c, and 1 qt; in addition I have two plastic liquid measures that are good for finer measurements: B001BDLWE8/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001BDLWE8&linkCode=as2&tag=egulletcom-20">The Perfect Beaker has gradations in pints, cups, fluid ounces, tablespoons, teaspoons and milliliters. My kitchen scale says it's pretty accurate on the ml scale; I haven't doublechecked the other scales. I love it for its fine gradations. The B00FYL4MPY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00FYL4MPY&linkCode=as2&tag=egulletcom-20">Oxo Good Grips Angled Mini measuring cup I have is also massively useful for small amounts; it measures up to 1/4 cup with scales for ounces, tablespoons and milliliters. I like the ability to look down at the liquid level in addition to looking sideways, although I don't find it such a useful feature that I'd search it out for the rest of my measuring cups. Neither of those cups likes very hot liquids, which is why I also have the Pyrex.