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It sounds like you all had a great meal! Did you end up doing the oiled cheesecloth + pan of water? Look forward to any pictures you have....and maybe a recipe with approximate ingredient proportions posted on RecipeGullet? (spoken by a person who is notorious for having to estimate recipes after-the-fact...... )

Personally, I love sauteed chicken livers mixed with caramelized onion, roasted garlic, chopped sage leaves and deglazed with cognac. It might not hold up for as longas you'd like at room temperature, but it doesn't have to be very hot to taste good....

I am a garlic freak, but I think the only time I show restraint is when the fresh cloves turn blue in acid solutions. EVen though I know it's fine for me to eat. Maybe I don't want eternal youth?

No offense meant by explaining fiber.... I did it mainly as background for the question of how specific food databases get in breaking down fiber content and why it would matter. Jerusalem artichokes and potatoes are just about equivalent in fiber content, which is why it would be useful to know as much detail as possible about what's in food and the types of fiber that may be particularly beneficial for certain health concerns (and what composes a food's carbohydrate profile in general). RA, I definitely applaud you for making long-term changes! It can be easy to get caught in a yo-yo of temporary diet "patches" and rebounds. A friend just gave me a tip on mashed cauliflower that made me think of you! She said that steaming the cauliflower until very soft gave her the best mashing texture. Wonder if others find the same?

1/2 cup Jerusalem artichoke has about 13 grams of carbohydrate, which is about the same as potato. I'm sure some of that is fiber (indigestible starch).... ETA: Just looked it up- 1/2 cup sliced raw Jerusalem artichoke has a little over 1 g of fiber. ← Jerusalem artichoke would actually be a good suggestion. They are much lower in calories than potatoes, and some of their carbohydrate content is made up of inulin, which is indigestable and thus does not provide energy. It also has prebiotic qualities. As for sweet potatoes which someone else mentioned, they are tasty and very nutritious but are higher in calories than potatoes, therefore on a weightloss diet you will need to be careful how much of them you eat. ← The info I'm looking at has Jerusalem artichokes and potatoes at approximately the same calorie density: 1/2 cup raw potatoes (with skin) 1/2 cup raw Jerusalem artichoke Just to clarify, "fiber" in general consists of the types of carbohydrate that are indigestible- inulin is a specific type of soluble fiber, but any type of soluble or insoluble fiber is indigestible, unless I'm mistaken......Though it is worth noting that soluble fiber in particular is ideal for maintaining ideal blood sugar levels, while insoluble fiber is more useful as a bulking agent for stools. Any idea if there is a nutrition database that breaks down the fiber content of foods beyond simply "soluble" and "insoluble"?

I've also heard that covering smoke alarms with a shower cap can be a temporary fix for the problem. But man, from making (what I assume is unburnt) toast in the oven?

Does the party have any kind of theme? This chickpea and orzo salad went over well at a potluck I went to recently. (it actually tastes better if made at least 8 hours in advance ): Mix to combine: 1/2 pound dried chickpeas, soaked and cooked 8 oz. orzo, cooked and rinsed with cool water 1 cup frozen leaf spinach, thawed and drained 1 red pepper, roasted and diced For vinaigrette, whisk together: 3 cloves roasted garlic, mashed 1 TB tomato paste 1/2 cup balsamic vinegar 2 TB extra virgin olive oil 2 tsp. honey kosher salt and fresh black pepper to taste Pour vinaigrette over salad ingredients, toss and refrigerate overnight. Before serving, over top, crumble 2 oz. feta cheese and sprinkle 1/4 cup toasted pinenuts and 1/4 cup chopped fresh herbs (I like a mix of flat leaf parsley, oregano and mint).

Hang in there mrsadm! Sometimes we can figure out why what we make is off,and we're all the better as cooks for it. And when we can't, it's what I call a "perspective day".....it puts into perspective all the delicious things that can come from your kitchen and how those odd misfires can stand out so much. Sorry you're feeling crummy- I don't think you're alone. As others have mentioned, I think the better we get at cooking, the more critical we can become.

Gorgonzola dolce, nice and runny, intended to be eaten with apple wedges and toasted pecans. Screw that. Scoop it with an iced tea spoon and lick it like some oddball lollipop. Repeat 2 more times. Share with a friend who is in even more need- the monthly pain PLUS a nasty fight with the boyfriend this morning. She wasn't even being irrational or moody. I'm ready to kick his butt on her behalf . Oh yes, and a chocolate muffin. Made a whole batch, and must freeze and give away in order to keep myself from become a chocolate-smeared sloth-like beastie. Craving that are still in queue and that I'm successfully staving off: -the skin from fried or crisp-roasted chicken (chicken wings might work, but the meat would really only interfere with things ) -potato chips -french fries As you can see, I clearly favor salt and fat, but chocolate makes a cameo . My strategy this month is to try to wait out some of the cravings (and to eat in a nutritionally sound way when I'm not consumed by the crave wave).

I just saw a menu for a place that I'm going to this weekend- mussels with a "pinch" of cream. Now that one I just can't make sense of..... Glad your experience wasn't too disastrous! Sometimes I just gotta remember the people writing the menu and the people making the food are often different folks.

I like to add a pinch of cayenne and a few drops of hot sauce to mine...the different acidity and spice wakes up the flavor, IMHO.

Speaking of frosting....anyone want some truffles? http://www.foodnetwork.com/food/recipes/re...6_26029,00.html I personally don't care much for frosting....but why try to even call extra-sugary frosting balls truffles? or sensuous, for that matter? In all fairness, I'm sure the cocoa powder cuts the sweetness.....

I am keenly enjoying this blog! It's nice to get a glimpse of not just the actions you're taking to realize your goals, but the thought process behind them AND the context in which they takes place. It's lovely to see how beautiful, delicious food can be reconciled with the aim to improve health and a busy lifestyle. Your dedication has inspired me to be more conscious of staying hydrated, which has always been a pitfall of mine. I'm loving the ideas shared here. I always have to remind myself that by the time I'm thirsty, I'm already dehydrated. And that often when I have the urge to munch on something, that "hunger" is satisfied by drinking something (that can be legally consumed by an under-21 American, of course).

1/2 cup Jerusalem artichoke has about 13 grams of carbohydrate, which is about the same as potato. I'm sure some of that is fiber (indigestible starch).... ETA: Just looked it up- 1/2 cup sliced raw Jerusalem artichoke has a little over 1 g of fiber.

Although legumes are generally very high in fiber, they are also relatively high in starch if you're really trying to avoid it (e.g. to control diabetes). Other starchy plant-based foods (some mentioned above) are plantains, taro, parsnips, peas, corn, winter squashes (butternut, hubbard, etc.) and yams/sweet potatoes. You're right that most root vegetables are pretty high in starch- I can't really think of one that is "carbohydrate-free". Then again, not many plant-based foods are. If you'd like to check out the carbohydrate content of just about any food, check out this USDA database, which can provide you info on the carbohydrate content of a particular quantity cooked in a particular way: http://www.nal.usda.gov/fnic/foodcomp/search/ You may not be able to get super-specific with variety (e.g. yukon gold vs. russet potatoes) and it can be a little finicky (e.g. "potato" will turn up different results that "potatoes") but it can be useful. I'm not sure how much starch is removed by soaking spuds, but I do know it's sometimes used to remove some level of starch from potatoes. Anyone have more specific info? Beyond that, I think that most potatoes, as they are, are pretty similar to each other in terms of carbohydrate content. I too like to combine potato and non-starchy vegetables in mashes- I think my favorite is cauliflower + potato (with a touch of horseradish!) but all cauliflower is pretty nice if you can cook/puree to get the right texture.

Just as Vitamin C can increase absorption of iron, for some people, certain substances can interfere with iron absorption (e.g. phytates in wheat bran, phosphates in soda or dairy products, etc.) Came across this article today and thought you might find it interesting.....though it hasn't been translated to human recommendations yet, inulin may be a help with increasing iron absorption. http://www.ars.usda.gov/is/pr/2008/080102.htm For canned clams, how about going an Asian route? Get some minced garlic, ginger scallions and chili flakes sizzling in a little peanut oil. Add in the clam juice from the can, a little soy sauce, some rice wine,and simmer down a little. Throw in some soaked rice noodles, let it absorb some of the sauce, and at the last minute stir in the clams. Finish with a drizzle of toasted sesame oil, a sprinkle of rice wine vinegar and some chopped cilantro. Good luck getting those iron levels up!

Forgive me if I missed this, but: 1. What is a ballpark cost you are aiming for per meal/head? 2. Any allergies/dietary restrictions you are trying to work with besides vegetarianism? And are we talking ovo-lacto vegetarians, or vegan? An interesting vinaigrette that is delicious and reduced-fat can be made by whisking balsamic vinegar, roasted garlic, a bit of tomato paste and honey to balance acidity. Then, whisk in extra-virgin olive oil (about 1 part oil for 2 parts vinegar) until emulsified and season with salt and pepper. The garlic and tomato paste allows fat to be cut back without sacrificing mouthfeel or flavor. For the salad/fruit bar, I'm not sure where you're located, but if it is at all possible for you to source from local places, you may blow people's minds simply by procuring great tasting ingredients. Not sure what Sysco's produce offerings are like, but this could be an area for significant quality difference. Congrats on the new job,and welcome to eGullet!

OK, 2 that I saw within 5 minutes of each other: 1. Stacking raw vegetables on top of raw meat packages when trying to carry a load from the fridge to the counter. In my humble opinion, way too likely to cross-contaminate. 2. Buying pre-ground black pepper to save yourself from having to season everything using a (gasp!) pepper grinder. It's one thing to pre-grind pepper, but to buy it pre-ground from the store? I guess I've never been that pressed for time. At that point, I switched the channel.....

Jende, I think it'll actually be great for you to make it in advance! It gives time for flavors to meld together. I would recommend that you take the dish out of the fridge a little in advance before reheating, especially if it is densely packed or thick. This will allow the center to heat through before the exterior overbrowns. I might also tote along a few chopped fresh herbs to garnish/ add a fresh pop of flavor. Oregano and basil would be lovely. Hope you enjoy the potluck!

For some reason, I can't edit my previous entry....but in any case, I brought home a beast last night- a Cuisinart DFP-7SFP Professional. My only reservation is that it's not going to be under warranty (bought it secondhand- I have idea how old it is, but the user manual is dated 1995). I've heard that it can be difficult to work with their customer service regardless. On the other hand, I'm plenty happy about: -capacity (14 cups!) -interesting array of attachments (never seen a whisk attachment for a food processor....curious how it's going to work.....) -quiet FAST function -buying from someone local (no shipping, got to test everything) -having something to keep me occupied on a stormy winter day when I have no intention of going out!

When homemade reserved ran short, a few of my favorite "I can't deal" options that weren't too bad: Good quality olive-oil packed tuna for: -tuna + microwaved potato, cut up + microwave steamed frozen green beans + good olives, all tossed in vinaigrette (good quality prepared dressing is fine) = something like Nicoise salad. Other additions are endless- chopped hard-boiled eggs, fresh herbs, leftover steamed vegetables, etc. -mixing with good jarred tomato sauce + pasta. Easy green salad to complete. Patak's jarred sauces for: mixing/heating with canned chickpeas and eating with rice and a microwave steamed vegetable heating quick-cooking protein in (frozen shrimp, fish fillet....heck,sometimes I'd poach an egg in the sauce and call it a day)- again, with rice and steamed vegetables I've heard good things about Amy's soups and frozen meals, but haven't tried them myself. Glad she has someone to help take care of her .

This has been a really useful thread, as I am think about buying a used food processor for things like making pie crust, slicing/shredding large quantities of vegetables, etc. This may be too vague of a question, but when did KitchenAids and/or Cuisinarts start becoming less consistent in quality? What about a machine made in 2000 (definitely older, but not into vintage territory)? I realize that there are newer machines that will last for decades, as well as vintage lemons, but I'd appreciate any advice/knowledge of track records. Personal experiences are welcome, whether posted or PM'ed. Thanks!

In food service settings, reheated food needs to be brought up to a minimum temperature of 165' F and held above 140 ' F for up to 2 hours. If you reheat in the microwave so that the gumbo is that temperature after stirring throughly (including the pieces of meat that are in it) and then maintain the right temperature in the slow cooker (depending on what yours is) then you are a dedicated colleague! Sorry for the grungy microwaves at work. Personally, I love the steam-and-wipe technique for when my soup has exploded.... and crusted.

Potatoes and lamb always sounds good to me . Quick question in thinking of suggestions- will you have access to oven space, or will the lamb/roasted vegetables occupy all the room? If the latter, I sometimes forget how good boiled potatoes are. (not really something with wow factor, but they are tasty!)

I think the donations that I make have changed since, through my job, I've had the opportunity to talk more with people who receive food stamp education (they are often also using food pantries/donations to supplement their food supply). I'll hear many people talk about how glad they were to find whole-wheat pasta, fruit packed in juice instead of heavy syrup, canned vegetables without added salt, unflavored oatmeal, etc. *Granted, my viewpoint is skewed because these are people who voluntarily seek sessions on how to eat healthier foods.* But it now makes me think about how giving someone the choice of "healthier"food, or food that I might choose for myself, is providing them with the opportunity to be proud of what they can bring into their home and prepare for themselves and/or their families. I try not to make the ingredients too complicated (seriously-escargots? ) but I sure as heck am not donating the cheapest crap that's laden with trans fat, low-quality ingredients, etc. Also, having worked in a community kitchen that relied heavily on donated foods, it was sometimes a pleasant surprise to find things like bulgur, roasted red peppers, ground buffalo, etc. I'm sure there are many people- perhaps the vast majority- who do not prefer some of the foods that I donate. They may require certain cooking abilities, perhaps even cooking equipment that a recipient may not have (e.g. a working stove burner) But, for the people who have the will and capacity, I hope what I provide is truly nourishment in a difficult time. ETA: When I say certain foods I donate may require certain cooking abilities, what I mean is people sometimes do not know how to boil pasta, drain canned fish, etc.