SobaAddict70

Paul: Looks about the same as the real thing pictured below. Congratz. Pork meatball, fontina cheese, red cabbage, potato purée

Herbed ricotta cheese, roasted cherry tomatoes Cheese: 1/2 cup cow's milk ricotta cheese, 1/2 tablespoon each chopped oregano, Thai basil and heirloom parsley, pinch sea salt and black pepper Tomatoes: 1 pint cherry tomatoes sliced in half, seasoned with sea salt, black pepper and olive oil, then roasted for 1 hour at 350 F. Heirloom tomato and stone fruit salad Consists of 2 heirloom tomatoes and 2 peaches cut into wedges, seasoned with sea salt, black pepper and dressed with a white wine vinaigrette, garnished with Thai basil, oregano and scallion. Escarole sandwich Basically escarole fried in olive oil, with garlic, anchovy and egg, then stuffed inside a baguette that's been dressed with olive oil, red wine vinegar, salt and pepper.

It might depend on when the recipe was published. A good example is a recipe for bastila from the FOTW book I bought today. It calls for 2 tablespoons finely chopped fresh coriander, with cilantro in parentheses. This book came out in 1970.

I adore our summer market. Today: cucumbers, tomatoes, heirloom tomatoes, zucchini, eggs, herbs, peaches, chard, new potatoes After USGM, I went to the Strand and managed to get another FOTW volume I didn't already have. "A Quintet of Cuisines", by Michael and Frances Field, and the Editors of Time-Life Books (1970)

I don't know the truth of that matter; I can only report what I found and only because I am a policy wonk and legal geek. The entry in the Federal Register relates to an amendment of the ban on imported Japanese beef. We know that the amendment went through because in July 2008, the USDA released guidance on labeling; I refer to this in the "scam" thread started by liuzhou, but for convenience I'll link it here since you've probably not seen it yet: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5070896

fennel, orange zest (not really a spice but it goes well with fennel), ginger. ancho chile flakes if you can get those; ancho chiles aren't "hot" so much as "fruity". black peppercorns. nutmeg. those are my recs. you might also find this useful: http://www.thekitchn.com/how-to-grind-your-own-sausage-79778

Making preserved limes. 4 limes, quartered 4 tablespoons sea salt 2 tablespoons sugar 1/2 tablespoon thyme 1/2 cup lime juice 1 tablespoon extra-virgin olive oil After that photo was shot, I waited about a day before transferring it to a larger jar, then added some more limes, salt and lime juice. I was concerned that I hadn't left as much "air space" in the first jar as I needed.

Try them with smaller shrimp. I don't think I've ever had (large/giant) shrimp heads that were deep-fried.

I love the heads. I usually suck out the juices, and sometimes the brains. They're awesome deep fried.

Fava beans with foie gras and black truffles Recipe for the pasta courtesy of JAZ: http://cookingfortwo.about.com/od/ingredient1/r/Recipe-Fresh-Pasta-For-Two.htm 1 cup red wine; crushed garlic cloves; 1/2 lb. squid, sliced; thyme; chopped Jersey tomatoes. Hand-cut fresh pasta, squid braised in red wine Recipe: http://dinersjournal.blogs.nytimes.com/2009/01/21/recipe-of-the-day-squid-in-red-wine-sauce/ 2009 Espirit de Gigognan, Côtes-du-Rhône, Château Gigognan, Sorgues, France

I want to point out that the statement above contradicts this source which is the federal government. (This entry of the Federal Register dates from 2005.) Perhaps you meant after the ban was instituted, in response to incidences of BSE (a/k/a mad cow disease). Furthermore these statements by the government suggest that it recognizes and differentiates the designation "Kobe beef" from "Kobe-style beef". http://www.gpo.gov/fdsys/pkg/FR-2005-08-18/html/05-16422.htm

Well, I deviated from his recipe a little bit because I didn't exactly have those ingredients. I used a baguette instead of naan, buttermilk instead of yogurt/milk and za'taar instead of sumac. Was just "fine". Not revelatory. It is exceedingly difficult to go back to regular Greenmarket produce after having spent a week and a half in San Francisco. If I made this in SF, it would have been an explosion of flavor, for sure. It's basically a Lebanese version of panzanella. That could be why I wasn't taken with it, in addition to the issue of the quality of the produce I have.

So I'm getting around to posting some miscellaneous pix, including some more pix of the W-S food porn store. I will never, ever understand why people shell out too much money so they can boil rice and water. Then again, I was born with the rice cooking gene. Yes, that must be it. For the people who would rather not go to Starbucks... You can have a set of copper pots for $435... The entire second floor was a showcase of chef's knives and steak knives. We didn't get to the third floor in time -- our reservation at Kin Khao was about 15 minutes after I shot that last pic. That will have to wait until my next trip out. Seems REALLY overpriced, don't you think? $1600 for a wooden table? Only in San Francisco is there a Cheesecake Factory in the same shopping complex as a Macy's. I've never been in a CF before; what's it like?

Na'ama's fattuosh (pages 28-29). If I made this again, I'd get some naan (I used a baguette instead), and try it with yogurt and milk instead of buttermilk.

Thanks dcarch. Love the squash family. Egg and anchovy crostini, with Castelvetrano olive tapenade and capers Na'ama's fattuosh

Since I'm a policy wonk, I found this bit of interesting information at the FSIS (Food Safety and Inspection Service): "FSIS allows generically approved labels to be applied to meat and poultry products in the exercise of its broad prior label approval authority. By regulation, FSIS specifies when generic approval can be undertaken by an establishment, foregoing the need to obtain a sketch approval requiring a submission of a label application directly to FSIS. "Products for which a standard of identity applies may be generically approved, provided that the labeling does not contain any special claims, including quality claims, nutrient content or health claims, negative claims, geographical origin claims, or guarantees. For labeling that is not for domestic product (i.e., marked “for export only”), the addition or deletion of the direct translation of a foreign language may be generically approved. "The final rule specifies numerous other types of labeling that are generically approved and, thus, need not be submitted to FSIS for sketch approval: single-ingredient products that bear no claims; products sold under contract specifications to the Federal government; labeling of shipping containers that contain fully- and properly-labeled immediate (inner) containers; food not intended for human consumption; meat inspection legends; inserts, tags, and other materials that bear no reference to the product and are not misleading; and the labeling for consumer test products not intended for sale." http://www.fsis.usda.gov/wps/wcm/connect/f4af7c74-2b9f-4484-bb16-fd8f9820012d/Labeling_Requirements_Guide.pdf?MOD=AJPERES The term "sketch approval" means: To ensure that meat and poultry products comply with the FMIA and PPIA and their implementing regulations, FSIS conducts a prior approval program for labels that are to be used on federally inspected meat and poultry products and imported products (see 9 CFR 317.4, 317.5, 327.14, 381.132, 381.133, 381.134, and 381.205). Under the current program, FSIS evaluates sketches of labels for approval. A ``sketch label'' is a printer's proof or other version that clearly shows all required label features, size, location, and indication of final color. To obtain sketch label approval, domestic meat and poultry establishments and certified foreign establishments, or their representatives, submit sketch labels to FSIS for evaluation, except when the label is generically approved by the Agency under 9 CFR 317.5 or 381.133. Generic label approval refers to the prior approval of labels or modifications to labels by the Agency without submitting such labels to FSIS for sketch approval. Generic label approval requires that all mandatory label features be in conformance with FSIS regulations (9 CFR 317.5(a)(1) and 381.133(a)(1)). Although such labels are not submitted to FSIS for approval, they are deemed to be approved and, therefore, may be applied to product in accordance with the Agency's prior label approval system. Sections 317.5 and 381.133 also list the types of labels and modifications to labels that are deemed to be approved without submission to FSIS, as long as the label displays all mandatory label features in conformance with applicable Federal regulations. http://www.gpo.gov/fdsys/pkg/FR-2013-11-07/html/2013-26639.htm

Here you go: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5070896 It's the USDA's specification of certification of beef carcass, quality and yield characteristics of officially graded beef.

"...(The term ``Wagyu,'' which literally translates to Japanese cattle, refers to purebred Japanese Black or Japanese Brown breeds of cattle. Wagyu beef is a high-priced specialty meat widely acclaimed for its flavor and tenderness. ``Kobe beef'' refers to Wagyu beef that is produced in the Kobe area of Japan.) Japan also produces Holstein breed dairy cattle, but it is unlikely that Japan would try to compete in the U.S. import market for lower-grade beef from culled dairy cattle. Accordingly, we expect only Wagyu beef to be imported under the proposed rule. "We expect that Japan would continue to be a minor supplier of beef to the United States if this proposal were adopted. We estimate that the volume of imports is likely to range between about 8 metric tons and 15 metric tons per year, a quantity aligned with import levels in the years immediately prior to the ban. There are three reasons for the small import volume. First, the demand for Japanese Wagyu beef in the United States would likely be small, because the beef is expensive. In October 2004, for example, the average actual selling price of Wagyu sirloin in Japanese supermarkets was just under $50 per pound.\12\ The price of Japanese Wagyu beef would be higher in the United States because of transportation and other costs associated with the importation of the beef from Japan." Source: CFR, Volume 70, No. 239, dated as of December 14, 2005 accessed at http://www.gpo.gov/fdsys/pkg/FR-2005-08-18/html/05-16422.htm

It'll have to be a trial and error run and a limited small quantity. Those roses aren't cheap. You're looking at approx. $5 for a box that contains about 1/2 cup of miniature edible roses. I tried to convert that quantity to the metric system but I'm not sure of the weight. I'll keep it in mind for the future though. (Is there a canning/preserving thread? Might want to split this off. I'm starting to explore canning in baby steps; I want to make jam, jelly and canned tomato confit.)

I'll find out when I make it.

I would just omit it or substitute another sweetener like honey mixed with a little lemon juice for tartness. Or as Heidi says, make your own. Pomegranate juice should be available at some place like a Safeway if there are any in your neck of the woods.

No, not yet. It'll be a while before I get to that project -- because (1) the roses I buy are from my farmers' market, and (2) the season for them is over.

Might also make this later in the week.

I'm trying to decide between the spiced chickpeas and Israeli salad, and the mixed bean salad. Leaning towards the latter.

thanks mm. ditto.