janeer

in my head... or in accurately named Word files on my computer in a folder called "Recipes."

I like both old-fashioned metal (if you can find them...not nonstick) or glass. I do NOT like ceramic; they make the crust oddly hard. For glass, I recommend having a "deep-dish" type (Anchor Hocking makes good ones) and a standard, shallow pie pan. I have never used a blue glass pan. I can only guess, however, that the darker color might give you slightly faster cooking. It is incorrect that glass heats slowly; one of its benefits is rapid, even heating. You can also see, because glass is clear, how nicely your crust is browning. Glass is excellent for pies, probably the best available nowadays if you don't have vintage pans.

Thank you, Linda. I have Modern Baker, and have just ordered the Dannenberg. Your personal tweaks welcome!

Schramsberg Blanc de Blanc, a fave.

Exactly. I cut them into 2 inch slices and gave them a final rise, then added the topping before baking The topping recipe I followed, from Joanne Chang's Flour cookbook, was a slurry of beaten egg, sugar, and sliced almonds, and the proportions made a topping that was too runny, I had to sop up the excess after I'd heaped some on each pastry. Next time I'll make it thicker (maybe adding some almond meal?). But don't skip the topping, it balances the slightly bitter candied oranges beautifully. Linda, what recipe are using for these and the marble brioche? My mouth is watering.

Gotta agree. I have been to fabulous potlucks. Good potlucks are well-managed, ensuring a good balance. Themed potlucks can be particularly nice. Since I love to graze, if the food is good, a pot luck can be both fun and delicious. Of course, need to have plenty of oven/reheating space and refrigerator space--the whole thing needs to be organized. Honestly, even when I go to a potluck where I expect more of a mix of quality, I bring something good so I have something good to eat...and usually find at least one or two other things. I've discovered one or two interesting dishes at pot lucks.

Thanks. Never been to Frascati but looks like a nice stop.

I used to buy Medalia d'Oro at Rittenhouse Market. Surprised DiBruno's doesn't have it.

To be sold as Hatch, they have to come from the Hatch Valley area in NM. The ones I get are straight from there. There are several varieties.

I wonder if you are mostly talking about the difference between Northern and Southern Italian--many immigrants who settled here in NY/NJ/New England were Southern. I grew up there, eating "Italian American" food--pizza, lasagna, seafood salad, pastas with red sauce, meatballs, chicken and veal cacciatore, etc.

I'm a big user of salt pork. Here are some favorites: for potatoes; for the best baked beans; for cakes, for this soup or this or this. Since I always have it around I use it instead of pancetta in pasta dishes, to cook with green beans, etc. It can be cooked crisp and served with a milk gravy for a real old New England dish.

Totally agree--even wrote a blog post about it. Still trying to figure out, now that I live in a place where people get excited about Hatch chiles, what all the fuss is all about. Bought a bunch again recently as they are in season and dirt cheap but: Give me poblanos any day of the week.

Your glass definitely deserves whatever you spend.

I live in Tucson now and am just getting to know the restaurants.But I second Chris on El Guero Canelo (be sure to go to that location);; also on S 12th is Taco Fish. I like Cafe Poca Cosa, although it is a little formulaic. I went to Janos at the Westin over the holidays and it was excellent all around, including great service. The Hub is fun--good food (not great, order carefully) but outstanding ice cream (they are a "restaurant and ice creamery"). I had a surprisingly good meal and cocktail at Pasco Kitchen on University last week, as did everyone I was with; service was so-so, but everything else very satisfying. It is still on my list, but Primo is also meant to be very good, in the Janos/high end category. Just an update that Janos and JBar have closed; Janos's only restaurant now is Downtown Kitchen. I had a good meal and excellent cocktail at Cup Cafe at Hotel Congress the other night. Great old hotel, lovely outdoor patio with music.

I LOVE this collection! I use an old-fashioned potato-masher--dont' have one of these.

I never salt my food before tasting it. But I find it annoying when I have to wait around and signal a server to bring me salt and pepper when the food is poorly seasoned--which in a surprising number of establishments, it is. Seasoning food, it seems, is the hardest thing about cooking for most people. Boston Market is quite scientific in their preparations, so lack of salt is scarcely an issue. Not the worst idea there. But still, let the person choose. Better to put a little sign saying, "We've done our best to season your food to perfection. May we suggest tasting it before salting?"

Good refried beans should be very loose, not quite but almost soupy. They should be spreadable. Cooked in lard with epazote. No cumin. I use black turtle beans. Add cooked chorizo, crumbled white cheese (anejo or farmer's cheese), chopped tomato, avocado, raw onion, chopped cilantro as garnish--all or just one.

I'm not sure some of the advice is the best for what seems to be people literally starting out. Get a Cusinart of at least 7 c capacity; 10" chef's knife, a serrated bread knife, and a paring knife; Victorinox, Henckels, or Chicago Cutlery will be fine for now. A 9" and 12" saute pan; a 3-qt saucepan or "chef's" pan and Dutch oven (Lodge enameled cast iron can sub for Le Cruset for the latter); set of heavy, nested mixing bowls; a 13 x 9 baking dish (pyrex ok); a 9" pie plate which can be used also as a gratin; a good salad bowl. Have the following utensils: good wooden spoons; rubber/silicone spatulas; Microplane; 12" strainer and small strainer; garlic press; sturdy tongs; slotted spoon; large cutting boards (polypropelene); pastry brush; set of non-terry cotton towels. You can pretty much make anything if you have these things.

Here: simple as pie dcarch: the ice cream sounds very appealing; do you spice it at all?

I love cottage cheese, sweet and savory. With cantalope and lime and salt. With salt and pepper for dipping carrots or spreading on crackers. Noodle pudding.

dcarch and SobaAddict your photos are so gorgeous I was reminded of these old ones from my blog. I am now living in Tucson so only get tomatoes like this when I there in the summer and I miss the late summer/September tomatoes now that I am gone. Tomato Pie Spicy Tomato Soup

This looks d-lish. Is that leftover sauce from the pollo over poached eggs in the last photo?

I have no use for the Dorie Greenspan. RLB, especially The Bible, is essential for anyone interested in cakes. Carole Walter another good one, may "seem" more accessible than RLB but RLB is more precise so actually better for a novice. Martha Stewart's Baking Handbook also good. Btw, a whipped cream cake IS a form of pound cake, but that doesn't mean it is heavy. Here is my old recipe, which I've made for decades. People like it.

Thank you for the link; the videos are great (even though my Italian is very tourist-quality). Love the idea of the sugar cubes/intense lemon/orange. The texture looks great--still panettone-y. Love the stuff.

Nice burgers there. I had lunch there in July. I like the place.