HungryChris

I was able to grow shishito peppers in abundance this year. We took a three week excursion to Italy which meant that some of the fruits were allowed to get pretty big over that time, Many were too thick skinned and carboard seeded for the traditional prep. I found that if I removed the seeds and cut them up they fry up into nice additions to salads. The bottom line is that they are way easy to grow and growing them offers a huge savings over the $10 a pound premium charged while they gain popularity. I encourage anybody with a bit of garden space to go for it. HC

Chris, Thanks for all your work on EG. I have oft marveled at how well you managed to keep so many plates in the air as well as you did. Deb and I have made many a day trip into the Ocean State based on your informative insight and I have ventured deeper into the depths of charcuterie braced by the encouragement of your posts. Many thanks and Godspeed in all of your endeavors. I hope you will continue to keep us all entertained with your observations and conversation. HC

I have been pickling beef tongue for several years and have tried various methods, but never sous vide. So I can't be of any help there. What I do usually is pack it in the fridge submerged in Morton Tender Quick solution that I have also injected pretty well into the interior. I let this stay undesturbed for as long as 2 weeks. Then I soak it in a few changes of water, then gently simmer for a few hours with peppercorns, bay leaves and a little vinegar. The skin peels off easily after a few hours and would be unpleasant left on. The last time, I cured it, then par boiled it and smoked it. The end product was quite good, but the skin had to be tediously removed with a fillet knife after the par boil so I think I will just go back to the gentle simmer from now on. The first several I did had a center where the core had not properly cured and were the color of pot roast, but tasted fine. HC

I am a habitual lunch packer. At first it was for the economics of it, but has evolved into something I enjoy. My first experiences with cooking were large in scale (there were seven of us kids) so I quickly got comfortable with large batches. I still prepare them and portion them out. I have become a container freak or sorts. Here are a few of my regulars: Rotisserie chicken (usually Sunday night) one of the finest meals when fresh off the grill followed by chicken breast, chicken salad sandwiches and soup for lunches. Fresh kielbasa, when I can find it, baked with rinsed sauerkraut, sliced apples and onions. (I got this from a Lufthansa meal that I loved). Stuffed peppers Stuffed cabbage (freeze very well) Pasta and sauce (I prefer short product like ziti or rigatoni for lunches at work, less flicking of sauce onto my shirts) A quart container with a heaping Tbs of Better than Bouillon Chicken Base, some dried black fungus (Tree or Cloud Ears), sliced baby bok choy,a few slices of roast pork or frozen dumplings and two bunches of the dried noodles that come in clumps in a big bag at any Asian food market topped with a dash of Sriracha. At work I put tea water into it and mike it for a nice ramen-like soup. Salads of all kinds, but roasted beet, marinated mushrooms and sliced potatoes in oil and vinegar with onions and fresh herbs is a favorite that keeps for days. HC

I had some fresh fried shrimp on a visit to Savannah, GA that was a revelation. Until then, fried shrimp was a non starter for me.These were really the best shrimp I have ever had. In my quest to try and do it myself here at home I have not had much luck. The product that is advertised as Fresh Gulf Shrimp in the flyer also has a much smaller in the store that reads "contains sulfites". I have tried some from Whole Foods that looked beautiful, but dissapointed in flavor. I would also like to try salt and pepper shrimp with the head on, but no luck so far. HC

I just recently tried the frozen mushroom ravioli with mushroom truffle sauce. In addition to being quick and easy to prepare, it was quite good. I'll have to get more before it is discontinued. http://traderjoes.com/fearless-flyer/article.asp?article_id=225 HC

Glad to help, Katie. Shad and steamers, now that sounds like a grand meal indeed! HC

This is how I treat them: Rinse thoroughly until the rinse water is clean. Make up a batch of cold salt water. I use kosher salt and don't really have a set mix, but add salt until it tastes like seawater. You will need enough salt water to cover twice as many steamer as you have. Put the clams in and sprinkle about a tablespoon of fine cornmeal on the surface and put the whole thing in the fridge. I usually do it overnight. If you have done it right their little necks will be stretched out and they will be moving the water as they expel the sand they have in them within an hour or so. When it's time to cook them, put them in just enough fresh water to barely cover them and bring to a boil. Cook them only until they are all open. When you pour off or ladle out the broth to serve, remember there will probably be some sand or grit in the bottom of the cooking pot that you will want to leave behind. I usually serve about a pound and a half for a decent portion, with melted butter, of course. HC

I agree with Holly about Johnny Ad's in Old Saybrook. They have delivered great fried clams on the most consistant basis of just about any place I have tried.

Granted, it's easily been 10 years, but I used to get rennet tablets at my small town local drug store. They seemed to be a standard commodity. HC

I would also add Bag Balm to the list. HC

Today I went to the Asian Market on Park in Cranston looking for my favorite Kim Chee Pride brand Kimchi which Panda Market in Norwich seems to have stopped stocking. I was looking for the large round jar and had to settle for two of the the quart sized. I also took a look around Freedom Seafood next door. It's kind of unwelcoming and has little on display, but did have live dungenous crabs in tanks which is worth noting. As I was making my way out of the area, I happened to see Phu Lam Market which I had never visited. The store was open, but looked as if it would not be for long. Most of the shelves were bare, refrigerated cases empty and the patrons seemed to be picking over leftovers looking for bargains. Any news? HC

I thought it was milder than I expected too, Shel_B. Next time I will put it out in the morning to ripen and see if I can get a little more tang. I also wonder how it would be baked in a pastry shell with some berry preserves or Prosciutto. HC

I recently tried the goat milk brie and liked it a lot. The size is perfect for one or two people or packed in a lunch. HC

I happen to think tongs are great and always have a clean set at the ready. Like any other tool in the kitchen, they are not suited for every application. If you are a butcher, you can manage to destroy things with other kitchen tools as well. I think that not allowing them in the kitchen sidesteps the real issue. HC

After watching them serve fried pig ear sandwiches at the Big Apple Inn on the Food Network or Travel Channel, I thought I would give it a try. I braised them for several hours. At that point the crunch was a little disturbing. I tried frying them and was not at all impressed. I took the remaining ones and sliced them into strips of finger food size and pickled them in a garlic and distilled vinegar brine for several days with a few hot peppers. The results were unusually good. I was also amazed at how jelly like the braising liquid was when chilled. The next time I do pickled pigs ears (and I definitely will) I will also do a batch of chicken liver pate and top with some of the braising liquid perhaps with a bit of decorative color. HC

I just created wish lists at Amazon and B&N hoping that if another deal comes along they will let me know. HC

It's a little early here in CT, but not too early to make plans and I have decided to start tomatoes, peppers and pickling cukes from seed rather than buying them this year. I have not had much luck in the past, I think because I got started too early and things got spindly before it was time to plant. I will give it another go and try to plan things a little better. The thing I am most excited about is the shishito peppers I want to grow. I have looked high and low and even tried to encourage local plant folks to at least start a few flats, but without luck. I've come to the conclusion that growing them myself is the answer. I bought a few packets of seeds from Kitazawa Seed Co. and my plan is to start them on income tax day with hopes of putting them in the ground the first Saturday in June. We'll see. HC

I have had very good results with the pizza dough I buy at Walmart for about 89 cents. I keep a few in the freezer and take one out in the morning before leaving for work if I think I'll want pizza for dinner. That night the plastic bag will be puffed out like a taught pillow and I remove the dough and toss it out on a floured board. It usually takes about 4 or five sessions of rolling it out, but I just roll it out as much as I can and then let it relax for a few minutes. I can get it as thin as I want using that method. I preheat the oven to 550 (f) with the stone in for about one half hour. If I have not divided the dough I will usually be putting about a 13 or 14 in pizze in the oven, using corn meal as little ball bearings for sliding it onto the stone. It is done in 12 to 13 min. The crust is quite cracker like to the point I have thought about getting a little more chew to it by adding olive oil. HC

I was first introduced to the Royal Trumpet mushroom at a farmers market in La Jolla while on vacation in San Diego. I really love the texture which is much like that of a Porcini. I use them with reconstituted dried Porcini to get the blend of the texture and flavor of the Porcini. At first, I could only find them at Whole Foods for $14.99 a pound. Imagine my surprise to see much bigger and better ones in a newly opened Chinese market near my home for $2.79 a pound. They call them Chicken Thigh mushrooms. I call them fantastic! HC

A good reuben in a restaurant is (in my experience) a never ending quest that is punctuated by tears. I have given up the search and make my own becuase you need everything in its place, not just most of it. It is also, I think, a personal thing. I like the kraut rinsed and cooked until tender for example. I have endless variations that include corned beef, smoked shoulder and even kielbasa, but the other fundimentals are sacred. Open faced, hell no! Italian bread? You have to be kidding! Cole slaw? What kind of place are you people running here? It goes on and on..... HC

I have found some pretty good clips (and recipes) just by searching using the Italian names for the main ingredients. HC

There is a piece of meat in a top sirloin butt that is triangular in shape and usually has decent marbling. It takes a marinade quite well. While I have never braised one, it has always struck me as a good candidate for braising. It is often called top sirloin cap and it might be something you could try. HC

I have been buying the TJ's frozen fried rice for a while now. I think my favorite is the vegetable. It is a fast and tasty foil for many leftovers. As far as just buying frozen rice, I think I can wait for the real thing. HC

Although I have never made them myself, I had the most remarkable walleye fish cakes in MSP at Tavern on Grand last year that I am inclined in that direction. I think that fresh frozen cod or similar white fleshed fish would lend itself well to a good fish cake. HC