thecuriousone

Hi All- I have the good fortune to live near a fruit market with an extremely high turnover. Each day they box up the fruits and veggies that are less attractive and sell them as a box lot. I try to buy a box twice a week as I can usually pick up all the fruits and veggies I need for my family for 5.00. For example, today I got 10 lbs. of tomatoes, 1lb of mushrooms, 5 lbs. of peppers, celery, jicima, peaches, plums ( two types) onions, 5 lbs. of potatoes, ; lettuce, parsley, and shallots. I've roasted the peppers, I will can the peaches, pickle the mushrooms, make jam of the plums, french onion soup with the onions, two types of stock are already on with the veggies. I have no idea what to do with the prickly pears. I've tried some of the recipe sites and all I saw was jam or margaritas. Any other suggestions, Are they used raw in salads? Are they viewed the same as nopales? Any help would be appreciated.

I purchased one of the inexpensive ones mentioned above. I ended up missing my gas stove. Its noisy. Is you are used to listening to food to know when its ready vs. looking, you wil find yourself looking because its difficult to hear that tone. I could not use all of my pots and pans. This low usage was not only about metal. I couldnt use my saute pan because the edges were rounded and if the pan is not completely flat on the bottom, you run into problems. There were hot spots on the burner. Lastly, nothing else could be running on the same circuit. My induction burner is 120 volt and it was a consideration when I used it. It would blow my circuit breakers all the time. Based on my experience, if cost is not an issue, I prefer gas.

I know that it is a little off topic but I wanted to share the best gift I have ever given. I was in a similar situation as you. The week before a close friend, her mom and her granddaughter were to come to my home for dinner, the diagnoses was made of an advanced and fast moving cancer. Originally they cancelled, however my husband and I decided to move the dinner to the hosptial. We contacted the hospital, got a community room and proceeeded to turn it into our living room. Complete with fresh flowers, fine china and candles (Scared the nurses to death, beacuse the mom was on oxygen!) I made no changes to the menu and brought all 5 courses I had planned to serve at home. The daughter had invited family members to join us. This woman sat with her loved ones enjoying conversation and a "home cooked" meal. Having worked in the medical field, I knew the implication of the prognosis, I'm not sure that the family did at that time. I still consider this to be the best gift I have ever given. If you have a chance to cook for your friend and his dad, invite his family. The memories that are made over your meal wiill be something your boyfriend will treasure forever.

Hi there- I just finished processing my first batch of cherry jam. Go to the Harvest forum of www.Gardenweb.com. they have several recipes for jam and other good things. I was reading further down this thread, there is a recipe for, "Black forest jam" on the above site. It uses cherries and chololate. It sounds wonderful.

I checked last night. I lined the bottom of a strainer with coffee filters. Its doing the trick. It is thickening up nicely and I should be eating this evening! Thanks again

Are you saying the yogurt is too thin and is running through your coarse cheese cloth? If so, place two layers of paper towel in a large strainer and pour the yogurt in it and place the straner in a large bowl or the sink, no need for the cheese cloth. That'll work. Curd has already developed while the milk changed into yogurt. In making the Labneh, you're straining the whey. Whether to strain at room temperature or in the fridge depends on how sour you're yogurt is and how sour you like your Labneh. My wife strains ours at room temperature overnight. Add herbs after the Labneh has been strained. We only add salt. ← Thanks so much. I appreciate the help. I'll let you know how it turns out!!

Hi there all- I'm hoping that you cal help me. I trying the recipe for labna from Oded Schwartz "preserving." on p. 108. Instead of the 8 cups of yoghurt I put in 11 and now I cannot hang the cheescloth bag because the mixture runs right through. My questions are this: will the mixture curd given al little more time? and if so, should I leave it out on the counter or should I put in in the fridge to complete this process? Lastly, can I add things like parsley and garlic (altough you would think I'd have had enough of trying to tweak the recipe! lol) This cheese is sealed by forming it into balls and covering it with olive oil. It is not processed. thanks for any help you can offer. trying a new recipe.....always an adventure!

I have a question on "Bail" jars. I have some of these jars with the metal hinge that take the rubber gasket. I was speaking with a home canning sales associate who said that they were not considered safe. He said that his company carried the replacement rubbers but did not carry the jars because they sealed unreliably. Is this the general consensus? I have an opportunity to purchase some of the following: Le Parfait-france, Triomph-france, Ermetico-Italy in the .5 liter and 1 liter size. My question is are they reliable? Will they hold a shelf stable seal? I am talking about jars that have no nicks or scratches on the rims, will have replacement rubbers and hold, pickled fruit or veggies and jelly or jam created with a full dose of sugar. Please let me know. I love the look but the last thing I want is to wonder if all my hard work is safe. Thanks so much.

← I had an incredible $2 Banh Mi at Hong Kong Supermarket in Gretna, Louisiana, just outside New Orleans: ← Yo Jason, enough with the porno pics ... I'm dyin' over here dude. ← Drum Roll Please!!! 1. The Banh Mi from Saigon Banh Mi 88 e. Broadway mall #108 212-941-1541. There is nothing like it!!! Originally, I thought that it was magic because it was what we took to times square to watch the new millineum come in. But I have to tell you, I could have been sitting on top of the land fill dump in the height of summer heat and this sandwich would still rock my world! 2. Chicken Shawarma Sandwich from Anitas Kitchen 31005 Orchard Lake Rd , Farmington Hills, MI Phone - (248) 855-4150. I dont know if it is still there, but if you get the shawarma fresh, its a slice of heaven

Thanks for letting me know this. Are you concerned with the mad cow issue? You are using a total of 100 lbs. of bones. How much stock does that produce? Could you post what else you put in it and how long you cook it? I'm sure I dont need that much but I would like to see the recipe so I could cut it in half or quarters. Has anyone seen a discussion elsewhere on this board about the mad-cow or Creutzfeld issue? I hadnt given it a lot of thought until it was mentioned above. Maybe I shouldnt be using beef neck bones at all. Thoughts?

As I think about it, you put into words many of the reasons I want to can. I enjoy feeling the connection between the women who have come before me. Those I have known and those I have not. I enjoy browsing through cookbooks between 1900 and 1950 for different mixes. The control of knowing what I am putting in my body is also a motivation that getsstronger each day. I cant control all of it, but with minimal effort I can control a lot more than I currently do. Lastly, going in a different culinary direction. There was a time when I wanted all that was culinary cutting edge (I once went without a winter coat to afford my first food processor) but now it seems I have no interest in reproducing the "culinary foams" that some chefs seem to be designing. I want to reproduce things that nuture and nourish. Baking powder biscuts served with home made jam, chicken pot pies, short ribs braised over 20 hours. Healthy food that comforts one from the slings and arrows of life. I dunno, maybe its just a different stage of life.

Traveler's LunchboxWhat is the surest way to find out what one can prepare well? Is your fanciest, most labor-intensive dish, your shining achievement? Or, do you think that one's ability to make a very basic dish impeccably, best displays one's abilities as a cook? ← for me- There was as specific meal that made it clear to me I could cook under pressure. I was travelling to my mother-in-law's house for the first time. I knew that she was quite ill, but had no clue whether her apartment had a kitchen and if so what was in it. I was truly coming in blind and she ahad invited additional relatives. We went to the supermarket, I got the things on her list and a few additions. My cream sauce came together without a hitch, it was right on target with the seasoning and the addition of cheese to finish the mac and chees did not seperate. I later found out that this woman had been a home economic teacher for 20 years. The first thing she commented on was the cheese sauce. I knew at that moment I could cook. I have made more complicated dishes since then but nothing approches the sense of accomplishment that the murmurs of enjoyment from the people sittting around that table gave me that evening.

I've recently discovered the power of beef neck bones. For very little money, I get tons of flavor with depth. I am creating some of the most complex and well balanced broths of my life. I have checked many stock recipes and dont see neck bones as a component anywhere. Why is that? I see plenty of recipes that include mixtures of chicken backs, necks, beef bones etc. but no neckbones? Is there something that precludes the use of neckbones as a flavoring agent in stock?

Absolutely, you must use a pressure cooker. We've also done up "jug meat"...basically trim from butchering something. We had jars of venison one year that made fabulous meat pies. And I agree with your more recent post. There is a tradition to canning food that goes beyond the convenience of having it in the cupboard. ← Hi All- I agree with many of the sentiments in the above posts, however I am looking at trying to do more than strawberry freezer preserves and hope that you will help me not make mysself and my loved ones sick. I have a few questions. 1. I would like to do something with watermelon pulp, but I only find recipes for watermelon rind pickles. Does anyone have a recipe for jams, jellies, or conserves using the pulp? Does waternelon just not translate well into jam? 2. I tried a recipe from time life, "The good cook-Preserving" that included orange rind and watermelon, but after cooking it for the required time, there was a pronounced "cooked flavor" and it never jelled. Any suggestions would be appreciated. 3. I have a recipe for Canteloupe Conserve that includes alum. What is it and what does it do? Can it be deleted or replaced with something else? 4. Is there a discussion on this site of what can be water canned vs. pressure canned? I like perusing cookbooks from 1900-1940 (they seem to have some really interesting combinations) but I want to use the most up to date procedures with these recipes. Where can I find those? 5. Can vinegars be interchanged as long as they meet a requisite % acidity? Is it dangerous to interchange basic white vinegar with rice wine vinegar in pickling recipies? Is there a way to test this type of thing? I would appreciate any suggestion on books on preserving that have really intersting or unusual recipies. Thanks so much!!

There's a fermented beverage made from honey called chouchen, from Bretagne. ← Is it similar to mead?

Now you have really piqued my interest!! What is the name of the honey based liqueur? Thanks! Try these websites: http://www.calvados-tourisme.com/Loisirs/route/route5_gb.asp http://routeducidre.free.fr/ I think you will need a car to do the route, but if you are travelling far in Normandy, you'll probably need one. Beuvron-en-Auge is a pretty town with a great little place that sells local food products, including a fantastic honey-based liqueur and afore-mentioned rillettes. ←

Thanks for my best laugh of the day. It brings back such memories of trying to bring back all of the newness of my first trip to France . I didnt do the rillettes, but I distinctlly remember strategically placing some cheese where I thought it had the lowest chance of being found. In a post 911 world, those days are over, the last thing I want to do is run afoul of customs. What is the route du Cidre and how do I find out more about it? Is it identified on a map somewhere? can it only be driven or can I take public transportation and get off where I choose? Thanks for the ideas. I will raise a glass to you!

HI All- I am taking a vacation ane one of the stops if Normandy. Many would want to see Omaha beach and Rouen. I on the other hand am thinking, "OK, Cidre, Argmanac, Fleur de Sel." Am I missing anything? I would especially appreciate any suggestions on Argmanac or Cidre worth seeking out. Things that may not make it to the states, but would be wonderful to taste or cook with. Salt is a must, and I'm not sure customs will allow butter, but after what I have heard about it, I have to at least taste and bring back a pound or two. Thanks for any suggestions.

Thanks Dick- Does Dietrick's country market ship? where are they located? Thanks for the hints. I'm hoping I can salvage it.

I'd like to make a beef wellington using port tenerloin. Is this a simple substitutio or are ther adaptations I should be aware of? Thanks in advance.

My favorite is Madeline Kamman's golden veal stock. It rocked my world. It has become a rite of autumn, making her veal stock and sauce espagnol for the upcoming holiday season. It gives all of my cooking a lift.

Hi All- I've made my first terrine and I have questions. 1. Are livers interchangeable? The recipe called for pigs liver, and I was able to find it, could I have substituted chicken or beef? 2. I overshot the temp of 160. The recipe said up to 2 hours or an internal temp of 160 based on an instant read thermometer. when I checked 75% of the way through the timing, the reading was 172. Will this just be an overdone pate? or is there a way to salvage it and make it moist again? 3. I weighted the terrine as indicated. Oil and aspic flowed out initially. Can I put this back in to try to keep it moist? 4. Lastly, I ordered Caul fat from the butcher. He asked to see the recipe (Which I had brought with me). What he ordered did not look like any of the pictures of caul fat that I have seen. Yes, there is a membrane and yes There was snowy white fat attached, but this was thick. There were places where the fat was an inch thick in spots. I peeled the fat back to even out the depth It did not look like the pics I've seen of caul fat. Can someone help me with what to ask for in the future in order to assure I get the lacy membrane that the pics show?. Thanks to all for any help.

Jennifer- I am with you. I often check out www.recipesource.com, but nothing takes the place of curling up with a cookbook. This may start to wane as the, "Newsprint" generation ages".

For me, the magic came from Saigon Bahn Mi in NYC. Now I am sure it helped that this was new years eve, 1999, we were on our way to spend the evening in Times square and New years day was my birthday. BUT... The shredded port Banh Mi we stuck in our pockets to see us through the evening were the perfect balance of sweet, salty, sour and crunchy. It still ranks as one of th 5 best meals I have ever had in life. I dont know what that little lady does to pork, but I could die happy if I could replicate that flavor.

We turn around and walk out when a certain "smell" hits us as we pass through the front doors. Its hard to explain, it a "thick" smell and interestingly it doesnt change from restaurant to restaurant. When this smell appears before we are seated, we simply turn around. Its like a beacon murmuring, "Danger, Danger Will Robinson!"