andiesenji

See my latest post on the pumpkin thread where I mention a combination of dulce de leche and pumpkin. I thought of this on my drive home today.

There is a separate thread on dulce de leche. I can attest to the fact that dulce de leche and pumpkin go very well together. When I was making pumpkin butter last fall, I had a small amount of puree left from a batch (couldn't fit it all in the pan and stir it easily). I also had part of a jar of dulce de leche right next to the pumpkin puree in the refrigerator. I combined the two, cooking it down until it was quite thick. I ended up with a little more than 2/3 of a pint and it was consumed at one meal, a late breakfast/brunch for 8 on Thanksgiving. No recipe just a happy combination of two great flavors.

Back in the early 70s there was a small apple orchard/commune/producer of apple products in the Lucerne Valley that had a farmstand with many varieties of apples not commonly grown in SoCalif. They sold unfiltered cider, home canned applesauce and apple butter and an "under the table" more potent product. As a friend of one of the people from whom they were leasing the land, I got a tour of their place and a demonstration of their technique for upping the alcohol content of their "hard" cider which was also a non-licensed operation (they had a few others, all of the horticultural type ) They "stored" the cider in stainless steel kegs or barrels, which were simply the containers used in bars but with the tops cut off. When the fermentation had produced a certain level of alcohol, they put a steel jacketed pressure container into the liquid and charged it with liquid nitrogen which immediately acquired a casing of ice and effectively pulled 90% of the water out of the liquid which was then bottled (or rather jarred, in quart or pint jars.) I can't drink alcohol at all but friends who tasted the stuff said it was extremely potent. I was given a little 1/2 pint jar of the stuff which I used in a recipe for pork with apples, in which I would ordinarily have used Calvados. It turned out quite well. The group disintegrated after a few years, although the apple orchards are still in production, and still have most of the rarer (for this area) apple trees and sell to very upscale markets and at farmer's markets. The orchard was featured on one of Huell Hauser's PBS segments a few years ago. I recognized the house and outbuildings from my visit there some 30 years ago. Liquid nitrogen is not that difficult to obtain. We have a large cylinder of it in the office as one of the doctors uses it for cold cautery. It only takes a very small amount to charge one of the cylinders. They had previously used dry ice but had some trouble with it cracking the containers keeping it from contact with the liquid. Anyway, it is not far-fetched that a small company could use ice extraction as opposed to distillation. It requires much less equiment and the components are easier to hide.

The Delmonico steak, since 1830, originated at Delmonico's restaurant in New York. Delmonico - Now of course, Emeril has traded on this famous name by using it for his Las Vegas restaurant.

Claudia Roden's book is Food of Italy, Region by Region.

I have a huge number of cookbooks, including a great many on Italian, Italian-American, regional and etc., but my hands down favorites are Claudia Roden's book, although I can't recall the title offhand, it is Foods of Italy or Regional Foods of Italy. And also Ciao Italia, by Mary Ann Esposito who used to have a show on PBS and I believe also on food TV.

Far too often iceberg lettuce is tasteless and less than satisfying. However, when it is sweet and crunchy, as it should be, there is nothing better in a sandwich or in a salad. I am fortunate in that the local produce market selects their products carefully (by taste) and I rarely get a head of iceberg that does not have that sweet flavor and it is usually much less expensive than in the supermarkets. When choosing a head of iceberg, I go by the scent which should give you an idea of the taste. When it is right, there is a distinctive scent which is unmistakable, just as a very sweet celery will have a scent that once you get it you know it and can pick the best every time.

Basenjis are very peculiar, they are wary of things on the ground that are black or dark and often will jump over a perfectly flat item, apparently thinking it is either a declivity or water. (They don't like water either - picture a basenji, having to walk on wet grass, shaking each foot as it lifts it or tying to get all 4 feet off the ground at the same time.) Not fun to show in the early morning or on rainy days. In my house in reseda, the tile floors had a dark brown border about 6 inches wide to set off the "rooms" from each other. The basenjis always jumped across these, even the puppies. The very tiny puppies would plop their behinds down on one side and cry, rather can walk across the "hole" in the floor. In another house, my kitchen had the ceramic tile floors with octagon-shaped tiles with smaller square tiles between, similar to the floors in old-fashioned ice-cream parlors. They were set so close together that it looked like a continuous floor and each tile was set individually. The tile man, an elderly Italian, was one of the most obsessive artisan I ever met. After he finished a section at one door way, he was not satisfied with the way it looked. To me it looked fine (and I wanted access to the kitchen again) but he had to chisel up a 2' x 4' section and do it over. He said the "run" was off about 1/8 th of an inch when he got to the center of the doorway. I was sorry to leave that kitchen as it had a lot of neat built-ins. However after the fires (at the same time as the Bel Air fire) in the hills above the house, the following spring we had a mud slide come down the hill with 3 feet of mud invading my house. Even after it was cleaned, and the walls replastered, I could still smell mildew, especially in the kitchen. So we sold it and moved. That was my last hillside house - I had had enough of the fire and water danger. Nice view of the Valley out my kitchen windown but not attractive enough to keep me there.

Re: Poaching. If you slide your chicken breasts into simmering liquid, bring it quickly to a boil then turn it off, the heat of the liquid will not force the juices out of the meat as it would if you put them in cold liquid and brought it up to simmer. As the meat cooks in the slowly cooling liquid, the juices remain in the meat and a bit of the poaching liquid is drawn in also. Since I usually use this poached chicken for salads, I do not want it seared or browned. However, if I do want it glazed or browned, I simply put them on a sheet pan and run them under the broiler for 1 to 2 minutes, just enough to get some color.

I have some Bourgeat copper, my sugar pans and jam pans (unlined copper) are Bourgeat and I have the 5 1/2 quart Sautoir. However some of the other copper companies give a bit more bang for the buck, so to speak.

Mrs. Obregon makes her own, in spite of the Mexican supermarket carrying about a dozen different brands of the product in glass jars, cans, tins, little flat tins and in a plastic container in the dairy section with a sell-by date.... I can say from experience, after tasting them all, that hers is by far the best I have ever tasted. And if you like sweet potatoes, try peeling them and baking them in a baking dish, just with a little butter then drizzling some of the dulce de leche over them and putting them back into the oven for about 10 minutes.

I have a lot of copper that is tin lined because that was the only way it was made back when I bought it. Now I opt for the stainless lined, I have several pieces and it works beautifully. The pan I use for many things is the Mauviel saucier which is 3.2 quart. Like this. Falk makes a 4.5 quart which, had it been available at a good price when I purchased the one I have I would have bought instead. I may buy it anyway, and retire some of my old copper that needs retinning. I think this is the most versatile pan. It is wide enough that one can saute or fry in it with ease and deep enough that one can add liquid and stew without problems. The curve at the bottom makes it easy to toss and turn when sauteeing and makes it easy to stir when making sauces, a wooden spoon with get into all the "corners" so to speak. I no longer purchase tin lined copper. It is getting harder to find a place that does decent retinning at a reasonable price and in reasonable time. Some places have a minimum of 6 months because they are backed up so much. The stainless lined works fine and cooking meat develops an excellent "fond" in the stainless, every bit as good as in the tin. You also don't have to worry about melting the tin lining off the copper if you should inadvertantly leave the empty pan on a burner for a bit too long. There are deals and discounts all over the web and you should take your time and do a good bit of comparison shopping. If you can, go to a store that has the line you want and see how it feels in hand. They buy from the place where you can get the best price, the best deal on shipping and if your state has a steep sales tax, buy from out of state, if possible.

Having been through several kitchen renovations over the years and having had some "interesting" experiences, I really enjoy reading the experiences of others. When I was married to my last husband, he was a master plasterer and every time we had something done it was by a buddy in another trade and several times there was experimental work done in my house, using some new and as yet untried material. I had one of the first "poured" floors in SoCalif. It was great stuff very resiliant and comfortable on which to stand but always looked wet. When it was being washed, it was slippery as wet ice but non-slip as soon as the soap was rinsed off and it never needed waxing. It had one drawback - it dimpled if someone walked on it with spike heels. The rule was, if you have to wear high heels, take them off or stay out of the kitchen. They also did the floor of the garage only that was done with the colored pebbles and it also looked even more than the kitchen like it was under water all the time. My dogs refused to walk on it. My husband and his sons loved it. They were body builders and it was less noisy when they put the weights down. They were going to do the driveway but I put my foot down on that idea. We had beautiful Roman paving and no way were they going to "improve" on that.

I'm the one who should apologize, I don't usually pay attention to the forums, I start from the "Today's Active Topics" heading and all the topics in all the forums are listed. Ecumenical, I suppose.

Me too. I keep Crisco on hand for a few things for which it has no match. In particular, baking potatoes. I have tried every way known to man (or woman for that matter) and keep coming back to greasing them well with plain old Crisco and baking them directly on the oven shelf. The skin crisps up better than with any other fat (including duck fat) and it virtually disappears. When done, you would never know that any kind of grease at all had ever been applied to the potato skin. There is one kind of cookie I make, an oatmeal hermit, that works only with Crisco. And the thing that is very strange is that they taste buttery, yet have not a bit of butter in them. If they are made with butter, they don't retain their shape and are soft and crumbly, instead of crisp at the edges and chewy in the center.

It takes at least 1 1/2 hours to cook a pumpkin or squash this size to the point where the flesh is soft enough for it to collapse and when it is raw it is very difficult to pare off enough to cook for the soup without spearing through the rind. I have tried it many different ways and find it is more workable this way and it should maintain its shape quite nicely. Smaller fruit require less baking time. Hubbards require more as do the larger butternut squash, particularly those that are practically solid, except for the small seed cavity at the bulbous end.

My pleasure Richard. I posted my recipe for pumpkin chili on the other pumpkin thread, however I might as well post it here also since RecipeGullet is still among the missing..... Pumpkin Chili Mexicana Serves 20 3 1/2 to 4 pound Mexican pumpkin, cheese pumpkin, Kabocha or similar squash. 2 pounds chopped beef or turkey (not finely ground) 1 1/2 cups chopped onion 3 - 4 large garlic cloves, minced 1 cup diced mild sweet red pepper (Bell is OK, Pimento or ripe mild Anaheim are better) 1 cup diced mild green chiles, Anaheim, Big Jim or New Mexico 1/2 cup Jalapeños, diced 1 cup beef or chicken broth. 1 teaspoon freshly ground dried red chiles, Colorado, New Mexico, Ancho or your preference. 1 1/2 teaspoons freshly ground cumin (first toast the seeds in a dry iron skillet till they start to pop) 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper Optional - - 1 or 2 Habanero or other very hot peppers, very finely minced. (you can omit these if you do not want a searingly hot chili) 2 14.5-ounce cans diced tomatoes, including liquid 2 large cans tomato paste (used to be 8 oz., however they keep changing the amounts) 2 14.5 ounce cans black beans or dark red kidney beans, drained (or equivalent) 1 cup frozen or fresh corn kernels Directions First, pierce the pumpkin or squash in several places with an ice pick or chef's fork and place it on a pan in a 350 degree oven for 50 minutes, or until a bamboo skewer will penetrate easily through the flesh. Meanwhile, while the pumpkin is baking, Sauté the beef or turkey in a large saucier As it is fairly well browned and is still giving off juices, add the onion and garlic and cook for about 4-5 minutes or so. Add the peppers (except for the Habanero) and continue cooking until they are tender. Add the beef or chicken broth and bring to a simmer. Add the spices and continue simmering for 8 -10 minutes. Remove from heat and set aside. When cool enough to handle, split the pumpkin, remove the seeds and skin and chop into fairly small chunks and add to the meat mixture. Return to heat and bring to a simmer. Add the remaining ingredients, including the Habanero, and cook over medium low heat for 30 to 40 minutes, stirring often to keep from burning. Serve, topped with a generous dollop of sour cream and finely chopped scallions or green onions and freshly baked cornbread, or tortillas if you have them available. Also have finely shredded mild cheddar cheese, toasted pepitas, croutons and various crackers on side dishes for your guests to add as they wish.

Excellent explanation Steve. My first instruction was from a Hungarina pastry chef who worked for my mother and he spoke practically no English and I certainly couldn't understand Hungarian. I watched and did what he did but it was years before I understood why I had to do it just so. Then about 25 years ago I bit the bullet and bought a tempering machine and paid through the nose for 2 extra bowls. They are much more reasonably priced now, particularly for the small ones. I don't do much of this work now but like to keep the equipment up just in case....

How could it be OT. Part of renovation. Please post tips. You may save another much grief....

In my house there is just me and my housekeeper now. My family and friends tend to give or send gift certificates because they are aware of my propensity for buying new gadgets and small appliances and what-not, on impulse, when I see it. I simply have no will power when it comes to some things..........

Like this???? http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...4332308233&rd=1]176.99 on ebay, "buy it now" Or were you looking for the smaller one that has the head that tips back?

You might try Peter Heering, the Danish cherry liqueur which can be diluted 1/2 & 1/2 and which has an intense cherry flavor to enhance the flavor of the dried cherries. I use it when I plump them for a cherry/vanilla cake. It used to be called Cherry Heering and when I was in my teens my mother was very fond of it. The name changed some years ago but the product is still the same. It is much smoother than the cherry brandies and Kirsch. And is usually less than 20.00 a bottle, much less than the Kirsch, at least the good ones. For a non-drinker, I have a fairly extensive collection of liqueurs, wines and other spirits that I use in cooking and baking. I have to depend on other people to tell me about the particular characteristics of these various items and rely mostly on an elderly gentleman who spend many years working at the Huntington Hotel in Pasadena as the bar manager, until he retired 20-some years ago. He is a friend of my dad's and I visit him often when I get to the other side of the "hill" (the San Gabriel mountains). He has an almost encyclopedic memory of vintage wines, fortified wines and spirits and popular drinks of bygone days. And lots of stories. Anyway, when I was trying unsuccessfully to get the flavor I wanted in the cherry vanilla cake,( I can taste it after baking because the elements in the spirits to which I am allergic disappear in baking or very long cooking), he suggested the Cherry Heering and it was the flavor I had been trying to achieve. At one time it was used as the dominant flavor in a popular champagne punch, and the color was a deep rose which was also very attractive. It was also an important component of the verson of the Singapore Sling cocktail served at the Huntington back in the 'teens, 20s and 30s. Anyway, give it a try and see how you like it. I believe it may be available in smaller bottles too, although I have always bought it in the "fifth" size.

I have had the same problem. However, I have adopted the method of cooking chicken breasts as described in this recipe on Melinda Lee's web site. The first few times I did make the stuffed breasts as the recipe describes, but then began to cook the plain chicken breasts using the same technique for other recipes and found that it works better than any other method I have used for this chicken product. I usually used bone-in chicken breasts with the skin, which makes for a totally different end product, but occasionally I have to use the boneless skinless ones and other than poaching them, which I do for salads, I like this method best. For poaching, I simply use chicken broth with lemon juice so it is about 1/2 inch deep in my saucier, (for each cup of broth I add two tablespoons of lemon juice). Add 1 teaspoon of kosher salt and 1/2 teaspoon freshly ground pepper and a dash or two of tobasco. When the liquid is simmering, I carefully slide in the breasts taking care not to crowd them, there should be at least 1/2-3/4 inch space between them, turn the heat up until the broth is boiling, then cover tightly and turn off the heat. (if your pan does not have a tight-fitting lid, stretch foil across the pan (have it ready before you put the chicken in the pan) then put the lid on and turn the heat off. In 45 minutes your chicken breasts will be poached perfectly.

I have purchased a couple of LeCruset items from this vendor at a fair discount. Celebrity Cookware There are several other vendors who also discount the line as well as the Staub and Innova, which is fairly new to this country. Their pot racks have been around for quite a while but now their cookware is catching on. So far the largest oval pot they have is a 7 quart but I believe larger ones are in the offing. Innova 7 quart. $65.90 is a pretty good deal. I have also bought items on ebay for substantial discounts. There are a couple of ebay sellers who consistantly have what are "seconds" with perhaps a tiny chip in the porcelain on the edge of a lid or similar defect. Nothing that bothers me considering the price. They often have the items listed as "Buy it Now" so you don't have to bid and hope you will get it. However there are ways to make your bidding easier.....

The "classic" way of doing it is this way. However I never could get the darn salt to stick all over the way it is supposed to, so it will creat a shell around the entire roast. I tried it dozens of times, it was always okay, just not the way I thought it should be. There would be spots that cooked too much and were dry where the coating was too thin or absent. Then I watched a show on "great chefs", when one of the chefs used a stretch net to wrap something with leaves of some kind and the netting would hold the leaves in place. Bingo! I immediately thought of my problems with the roast. Since the netting would not work, because of the large holes I thought of using the cheesecloth. After all, I have used it many times on very large turkeys, to keep the breast and legs from browning too quickly, just butter it and slap it on and remove it near the end to let the skin brown and crisp. At first I tried it with just the cheesecloth and it works with the real cheesecloth, which is tightly woven (also known as butter muslin), however if I had none available and had to use the gauzy stuff, the finer grains of salt fell though the mesh before I could get it in place. So came my idea to use the foil as a holder temporarily until it was wrapped. Voila! It worked and worked great. Other people watched me and started using the technique and love it. One buddy, who lives in a boat at Marina del Rey, makes it every year for a Christmas boat parade party. He says he never fails to get raves over the way the meat turns out. When they publish these recipes on the net, they always make it sound so easy to "pat the salt into place with wet hands" but it isn't easy, and it falls off if you just breath on it, or close the oven door normally............... here or this one. might work, but I think my method is better, particularly for a large roast. This last method would probably work better for a flatter item, such as a fish.