janeer

I have some little handmade pottery disks meant to be spoon rests that replaced my longish awfully cute lobster spoon rest that I felt took up too much room. They are tasteful and totally inconspicuous, fit right on the stove top itself in the corners, and can be popped in the dishwasher. why I like spoon rests? So my stovetop doesn't get a mess and I don't have to scrub it.

Definitely cukes. Very cold pineapple. For alcohol, I swear by campari and soda. The most refreshing thing there is. Better than g&t.

Now that is a thing of beauty.

Funny to see this because I was in a new market yesterday and noticed that corn oil was scarce; I finally found a tiny bottle. I have used corn oil all my life and it is my preference except for Chinese food (peanut) and certain Mexican, when I want to use lard. I have kind of assumed that oils like canola, etc, are being heavily marketed and pressed for shelf space because it is cheaper to manufacture. But honestly, that's just an assumption. Anyway, it seems in my limited experience that corn oil is not as prevalent as it used to be.

The thing about the KA that you have to understand is that it is like an old friend, there when you need it. Mine is 36 yrs old. I have moved to the food processor for many tasks I used to do in the KA (pizza dough, pie pastry, cookie doughs), and I use it constantly. But for most cakes and buttercreams, whipped cream, and many breads, it is the only choice (aside from hand), to which I turn instinctively. and for pasta? Well, that gave my KA a new lease on life.

I'd love to hear about your grandma's amazing baking and what you think you learned from her/her specialties.

kosher salt, cayenne pepper, black pepper, brown sugar for pork butt (pulled pork).

I briefly thought it might be Kalypso but checked and she is in California...I am going with Genkinaonna and hoping for lots of baking.

Massive aged porterhouse grilled medium-rare, french fries cooked in olive oil,small salad of perfect Boston lettuce, apple pie made by me, lots of champagne through dinner, vintage port after pie with Maytag blue. The rest of the pie when I wake up in the morning.

They're dishes. You can call them by their material, though: china, porcelain, stoneware, earthenware, etc.

I am presently using my ice maker ice for an ice bag in a ziplock bag for a pulled tendon... Generally, it is handy when making bavarians.

I like soft butter for eating, hard for cooking. I keep some just in freezer in its wrappers. Then some on the counter in either a porcelain butter keeper or sometimes I spread it into a ramekin, sprinkle kosher salt on top, and leave it on the counter. I have a fine glass bell that can be used with a pretty dessert plate for butter for the table for company.

The price seems good, and the pasta attachment (and ice cream) are excellent.

Thank you again, David, your descriptions really communicated the highs and not-so-highs of this event. I may have to go next year.

The only jar I save, other than canning jars, is Grey Poupon dijon mustard jars, which are excellent for mixing up salad dressing.

This in Sun NYT

This in Sun NYT

I usually have some French bread in the freezer. I take it out, zap it for 5 seconds so I can slice it, toast it,and then have it with oil, salt, and pepper. Sometimes butter. Or cheese if I have it

It depends on what I'm doing. If everything needs to be cooked quickly and/or there are critical stages, yes (much Chinese, Mexican, some cakes and pastries). Otherwise, I pride myself on seamless multitasking--chopping the next ingredient while the first is sauteeing, sifting the flour while the butter and sugar are creaming in the stand mixer, etc. If I am making several things at once I do tend to do more of a mise and certainly prep enough for all dishes that share an ingredient.

Back in the day (60s), locally (NJ), it was very good. They are still one of the few who make mint chip anymore.

I think about color and texture, and making sure that heavier or spicier dishes are balanced by those that are simpler/cleaner or plainer. If there's sauce, I always want a starch that will absorb some. With the exceptions, of course, of ham, scalloped potatoes, and baked beans (must have these three together), stuffed pork chops with applesauce.

Thank you, David. I love the idea of the plated buffet. It sounds as if the food looked better than it tasted, but I think I would go just for the little fryer baskets of chicken and waffles. And the price seems right. Wish I had been at Payard with you. Nice traditional menu.

When they stop eating, they are dying. So a great deal of it is for us, I think: if we see you eat, it means you won't leave us...yet. But on the other side of it, when my mother was dying of pancreatic cancer, she wanted her favorite things; some, like rhubarb pie, were things I knew she loved; others, like brisket sandwiches, were surprises to me (we never had them at home). I had to ask her to describe them to me, and then look up recipes to figure out how to make them just right--juicy and shredded, on little soft rolls.I cooked and cooked for her. And then, she stopped eating. I now make brisket sandwiches for myslef.

As part of the freezer cleanout being discussed here, I made lemon meringue pie, killing two birds with one stone: frozen pastry and frozen egg whites. also made shoofly pie with the rest of the pastry.

Glad to hear the positives on this book; I bought it about a month ago, mainly because I am a fan of R's other books, but haven't tried anything yet.