janeer

Ditto for green beans, for both these reasons. Sometimes asparagus and broccoli, too. But I'm fond of both of these just sauteed over high heat.

I've used it for years, since it first showed up in the markets (10 yrs ago maybe?) in yeast breads, salad dressings, marinades, popcorn, primarily. I keep a can or two in the pantry--it lasts forever.

I thought I was the only one who did this. When I broke the glass piece of my (inherited) father's shaker, I started "temporarily" to use a quart canning jar--and never went back. For one drink for myself, I use a pint jar.

I'm way ahead of you. I "draw down inventory" twice a year: once starting after the New Year to start making room for produce and preserves; this means, mostly, using up stocks, breads, pastries, meats from winter. And once in November, to make room for holiday baking--mostly what I draw down in these months before the next growing season is frozen berries, preserves, and tomatoes from the prior summer. The spring clean-out is the biggest, and I like to do it over a few months so I can use things appropriately, and not be tempted to throw things out. Waste not, want not, my grandmother always said.

The one I've been considering is by Nielsen Massey: http://www.nielsenmassey.com/vanillainformation.htm I have Star Kay White's They have been around a while.

One of my student groups did a report on Chik-fil-a for their final organizational project and it was downright scary. Sort of a controlling, evangelical cult. Think I'll pass on supporting that.

So there's some difference in meaning here about "fresh." I was going to say: mushrooms. Must be perfect. But of course, dried mushrooms are good. And pineapple; it ferments when not super fresh; but dried pineapple is fine. What do we mean by "fresh"? Fresh when fresh (versus somewhat old)? Or fresh v dried? I will say that dried epazote bears no resemblance to fresh.

Probably my spiced sour cherry preserves. Close second: tomato jam. in which I put vanilla. And yes, I too usually make a small batch of seedless raspberry each year.

Pushing Daisies, a quirky show about a guy who can bring people back to life, took place in a pie bakery/pie shop that was shaped like a pie--he was the owner.

I have used it and I don't think much of it as a booster (i.e., with chocolate), but sometimes I use it to add a round chocolate note to something non-chocolate, sort of like using vanilla extract.

I grew up eating excellent real bagels in the 50s and 60s. We broke them in half, buttered the ends, ate the buttered ends, buttered again, ate again. Fabulous. I don't eat bagels anymore unless I am in NY and get them from H&H.

I make pulled pork, cole slaw, rolls, and barbecue sauce for end-of-semester meals for students. Very cheap, delicious, easy, portable. Spaghetti and meatballs. (spaghetti with garlic, oil, salt and red pepper, still cheaper) And my favorite one-person dish, parsley omelet or potato omelet. Of course, there is always fried rice.

Actually, every half sandwich I have ever seen has been skimpy, because they are making them as halves and do so in a half-a way. I never order them for that reason. I've watched them make them, and it's like they don't count.

Yes. It is the sauce in my chicken pie.

I agree. 3-4 if that's all there is. I agree with Malawry about things like honey, always fabulous with cheese, or preserved fruits of some sort. Infused simple syrups (e.g., with rosemary or other herbs) are also really nice; just dribble them over. Salted marconas. If you can have crostini, that's handy with the more syrupy, fruity things.

HAPPY ANNIVERSARY, DARIENNE!! it will be delicious. This is a very malleable recipe.

If I still lived in Berkeley, I would TRY to be a regular there too. Looks wonderful.

This is fascinating (and sort of hilarious), in a voyeur kind of way, and makes me glad I never did go into a kitchen after finishing cooking school. The Claudio/Martina story sounds like an Italian movie. I'm an academic, and there is lots of "violence" here, but of the psychological kind. I'm not sure which is worse. OK, being slashed by a cleaver, not so good.

No. And please don't get me started, or I might talk about how I've never found a hothouse tomato even in season that tastes like a field tomato, or a field tomato overbred to be perfect size, shape, color, shelf life, pest-resistant that tastes like...a tomato--which may be irregular, gets bug, and rots, but won't be 90% pulp like their perfect, boob-job sisters. Phew. I feel better.

Terry Gross interviewed him about the book tonight. Interesting; you can listen to it on NPR.

Emmi swiss premium. The muesli, grapefruit, and apricot are my favorites.

I'm a regular at the Common Lunch in Little Compton, RI, where I always go early (6:00-6:30). They know to bring me my coffee and that I don't want my food for at least half an hour. They come around with the coffee pot, and know I will tell them when to put my order in; they don't keep asking. When I tell them I'm ready, they know what it is because it is always the same: 3 jonnycakes, cooked light, 2 sausages, cooked light. I have watched many of the waitresses there grow up from when they started as teens, now married women with families. Though I am away most of the year, when I return in the summer they are still there, and we pick up where we left off. I used to be a regular at La Colombe when I lived in Philly. I was there every day. They would have my order ready when I got to the counter (always a line early in the morning) and would save me my favorite apricot danish. But perhaps my greatest memory of being a regular was when I was a little girl in the '50's. Every Sunday we went out to dinner at the Friar Tuck Inn in Cedar Grove, NJ; my parents and 5, later 6, kids. It was a prime rib/steaks/chops house. The maitre d' adored our family and would fall all over us when we came in. We always had the same table. He brought us kids Shirley Temples with extra cherries and creme-de-menthe parfaits. Even though I was very young, I knew that a lot of these were comped. We had similar experiences as regulars at a local Chinese restaurant. I can't remember the name, but I remember going frequently, and the owners being so excited that all us little kids could use chopsticks. They used to bring us a new dish to "try" every time, they couldn't believe what we would eat. They gave us all "ivory" chopsticks to take home.

Have no experience with it, but read the article yesterday, too, and am curious to try it, especially in pastry

This sounds suspiciously like a thin jonnycake to me. Which, yes, is perfection. Although you use water, like we use for thick ones. In addition to corn things, I think a fresh tomato sauce--tomatoes, olive oil, salt, cooked for a few minutes, is unbeatable. And I adore a salad of fresh pineapple, EVO, salt, and chopped basil or coriander. People I serve it to go crazy. Onion rings: sweet onions, buttermilk, flour, salt, cayenne, fried in oil A parsley omelet--eggs, parsley, salt, pepper, cooked gently in butter, not browned. Simple is best.

Thanks for the test and the photos. I always have potato flour around but for someone reason don't use it for this, now I will.