lperry

So it sounds like this may be the technology that southern cooks have been yearning for during those hot summers. Do you really need to buy new cookware? Some of the things I've read indicate that copper is the only thing that won't work. -Linda

I opened my latest edition of House and Garden (the Kitchen Issue), and was surprised by an article that touted electromagnetic stovetops as the next big thing in cooking. They use electromagnetic waves to heat up the cookware (and thus, the food) without actually heating the stove, the kitchen, the chef etc. Call me a luddite, but the whole thing sounds a little too Jetsons to me. To top it off, I can't find any good information on the technology used in the stoves (unlike in microwaves), but I did find an abstract of an article that showed the electromagnetic waves change the properties of water as it is heated. Somewhat Scary Abstract So does anyone have an opinion (informed or otherwise)? Has anyone used such a device? Am I being overly skeptical? -Linda

I am now among the converted. Need. More. Cauliflower. -Linda

I have to agree with JoeH about the crowd. I went with two friends - we got to the will call about 12:45 and then were in by 1:05. I must have just missed the huge rush. For about an hour it wasn't terribly crowded, and we really had a nice time (for an hour). I'm a pretty uneducated wine drinker so I was looking to try some new wines and to learn about different regions where wines are made - Chile and Argentina are pretty unknown to me. Several of the country booths had literature and maps that explained the winemaking regions and what varietals are grown where. It was interesting to compare the Old to the New World. I was a little disappointed to hear from several Old World groups that they are beginning to market their wines as varietals to the US market so they will sell better. A little bit of ancient culture slips away. There were a few booths where the winemakers were pouring their own wines - Hunt and Peace come to mind right now - I enjoyed talking with them about why they make wine and what they are trying to do with their product. I also got some great information from the Greek wine table. I had been in the Super H where they have a shelf of Greek wines (go figure), and I didn't buy any because I know nothing about Greek wine. The guy at the table was really helpful and even gave me an email address so I could write with questions. I also got to try a sparkling shiraz from Australia. That was a new one for me. Then things got crowded and it turned into something of a madhouse (read JoeH above). I've attended events like this one before (they have been mostly benefits for PBS stations and the like), and they had limited ticket sales so things didn't get out of hand. They also had local restaurants serving samples of food throughout the show rather than just after a demo. I was also surprised by the number of times I asked where I could find the wine in DC and the vendor said I couldn't. They were looking for retailers. A lot of the vendors ran out of wines/food/drinks/information as well. It was worth the ticket, but I don't think I'll be heading back next year unless they change the format of the event. Timed tickets maybe? Different countries in different rooms to break up the crowd? More food? Wines that I can actually buy in DC? -Linda Edited to add that several people I spoke with were very pleased about the seminars that took place in the morning. The wine tasting class got rave reviews.

Porcelain eggs are new to me! I called my Mom last night to find out how she made the sugar eggs. She used egg shaped molds - you add some water and coloring to the sugar and press it into the mold. Then the halves get "glued" together with royal icing and the scene gets put inside. We never ate them. They are much too pretty, and there were better things to eat than pure sugar and hard icing . What exactly is a wheat pie? Is it like an English fruitcake?

When I was little we always had Easter out at my Grandmother's house in Florida. Somebody would be talked into hiding eggs, and then scads of kids would run around for hours trying to find them in tree trunks, azaleas, and under piles of Spanish moss. My Mom would make the best Easter baskets for my sister and me. There were all sorts of candies and confections and these incredible pressed sugar eggs that she made. They were hollow, decorated with royal icing, and had an oval opening where you could peer inside and see a tiny Easter scene. My favorite had little tiny chicks walking along in a row. This year I spotted some of those sugar eggs at Williams Sonoma and I started thinking about Easter sweets and how they have changed since I was a kid. Now I always end up eating vast quantities of Cadbury mini eggs, and I'm sure that the health police would arrest us for having boiled eggs out in the Florida heat for hours on end. I find this turn of events depressing, and I am now inclined to make something fabulous. What sorts of wonderful food plans do you have for Easter? Does anyone follow traditions from when they were small? Is anyone making sugar eggs? -Linda

Here's what I do. I have an old jiggle top cooker and a gas stove. Put a little olive oil in the cooker. Add chopped shallots and cook until translucent or browned (dependent upon what flavor you want with the veg you add) (or don't add). Put in the rice (a cup and a half) and cook it until it changes color to translucent and smells nice and nutty. According to my rice package what I have now is "riso superfino arborio." Now pour in about a half cup of dry white wine and stir like the normal stovetop method. Now pour in 3 1/2 cups of hot stock, lock the lid, and begin timing when it reaches full pressure. Here's the finessing part. Every stove and pot is different. With my combination, I set the timer for 7 minutes, cut the flame at 6 and 1/2 minutes, and I'm pulling the pot off the stove and it's just under the stream of cold water at 7 when the timer beeps. The rice will continue to cook, and because the heat of a pressure cooker is higher than an open pot, it will happen fast. If you go an extra 30 seconds your rice is not al dente. If you go an extra minute, you have gelatinous goo. It's sort of like the syrup to jelly point, or that few seconds when you're beating fudge and it comes together. If you are doing this for the first time, I would go short rather than long on the timing so you don't ruin it. And yes, I will admit that it is easier to ruin in a pressure cooker than in an open pan. Pop off the lid as soon as the pressure valve releases and stir stir stir to cool and distribute everything starchy. Add in your cheese and other add-ins at this point if you want. Thanks for trying it. I have no doubt that your risotto is wonderful. For a home cook, careful timing with a pressure cooker can give you a pretty nice product. And from some of the risottos that I have had in restaurants (exception - risotto at Susan Spicer's Bayona in New Orleans ), I think I'm doing OK with it. -Linda Edited so I don't sound quite so much like the poster child for OCD...

I use carnaroli or arborio rice - yes it's the white rice. It does take a few tries in the cooker to figure out how to finesse it - you can get some poor results. An Italian friend and I did a side by side taste test with his stirred and my pressured risotto. We had a friend prepare the plates so the tasting was blind. (This sort of thing happens when academics cook). The only difference we could detect was that the pressured rice was more evenly cooked al dente. The pressured risotto does develop the creamy starchy matrix. Try it. The worst thing that can happen is you won't like it, and you'll get to tell me, "I told you so!"

Like I said, some people will shout blasphemy to the pressure cooker risotto. For me, it is an incredible time saver. After a twelve hour day a bit of comfort food in a small amount of time is exactly what I want. Since this pot was sold as a "risotto cooker", I'm going to guess that I'm not the only one who is doing the deed. Think of the pressure cooker as the busy person's tool to make a decent meal in a short amount of time. -Linda

I bumped the thread - please still respond if you have advice! Thanks - Linda

Bump.... Has anyone tried the ready-to-eat noodle dishes at the Super H (Han Ah Rheum) in Fairfax? This is now my favorite store (big artichokes at 3/$1.00 right now ), but it can be more than a little overwhelming for the Korean food initiate. Any suggestions? Thanks- Linda

Risotto in a pressure cooker: I read it first in one of Lorna Sass' pressure cooker cookbooks and for about eight years I've made risotto no other way. I know some will think it blasphemy, but give it a try on your guests and don't tell them how you cooked it. You will be surprised. Heat some olive oil and throw in your shallots. Cook to desired cookedness then toss in about 1 1/2 cups of arborio or carnaroli rice. Toast it a bit stirring it so the grains get a little translucent and smell nice and nutty. Three or four minutes maybe. Pour in a bit of wine - 1/2 cup or so? Stir and let soak in. Then add your stock - you want 3 1/2 cups for 1 1/2 cups of rice. Now lock the lid and bring up to pressure. Go seven minutes at full pressure and quick cool under running water in the sink. Unlock the lid, stir in your cheese and other yummy bits (roasted butternut squash is incredible, asparagus and lemon, peas and a pinch of saffron etc.) If it looks a little thick, add stock. If it looks a little thin, let it sit a minute or two. The pressure method is also nice if you want to use dried mushrooms. They will rehydrate in the cooker. There are a million variations, but that's the basic recipe. Shallots, 1 1/2 cups rice, 1/2 cup wine, 3 1/2 cups stock, and cheese. Have fun! I use my pressure cooker at least once a week. It's nice to make hummus on a lark, and soups and stews blend flavors in minutes in that magic pot. -Linda

OK, tickets are purchased and mace is on the shopping list. I'll report back after I recover . -Linda

Thanks for the old link. I actually searched for "dc wine food festival" and it didn't come up! The egullet search engine is a mystery to me. So the bottom line is, expect some crowds and a bit of frustration, but it could be very useful and a lot of fun?

I've been watching the ads in the Post for the sixth annual D.C. International Wine and Food Festival. Has anyone been? Is it worth a trip or am I better off at the weekly tastings at the local wine stores? -Linda

Get it through Penzey's. Online Store They must have great turnover because it always has that nice bite to it. It's the closest to fresh that I've found in a powder. -Linda

Has anyone tried celery root in a gratin? I saw some fantastic ones this weekend at the market and I thought that might be a nice winter type dish.

From what I've read, marmalade is always made with a citrus fruit as the major if not only ingredient. Jam uses fruit pulp (unlike jelly which is only juice), and preserves tend to use whole pieces of fruit. Some recipes call for pectin to be made first because some fruits do not contain much pectin of their own, and it is pectin that makes the gel. So if you are making something from a low pectin fruit like berries, and you want a good set, you have to add some pectin. -Linda

Cool! Thanks!

OK, so I've moved to Alexandria (Kingstowne), and I'm not really thrilled with the grocery stores. I know you all are shocked by this revelation. I did find a Super G "international" grocery that has nice produce, but what I really want is a good Middle Eastern market. You know, the ones that have the gallon jars of Kalamata olives for $10.00 . Any suggestions? Thanks- Linda

I've made this one and it was great. Meyer Lemon Marmalade The only thing I suggest is that you weigh the lemons instead of counting them. A pound and a half was only three lemons off my tree. Have fun! -Linda

I think that some things are billed as "traditional Southern" foods even though they are not. I had never seen a green bean casserole (with those canned onion things on top) until I went to a Midwestern potluck as an adult. Everyone commented that I must have been happy to see this on the table since the dish is so Southern. Ditto with the potato/velveeta/corn flake dish and the eggplant/Ritz cracker concoction. These casseroles also had the Southern label attached, and, again, were spotted at many Midwestern events. As a Southerner, there is nothing to do in these situations other than eat everything offerred you, and thank the chefs for helping you feel more at home. As a bonus, it gives you another great story to tell about the eating habits of those strange yankees.....

My Grandmother grew up milking cows and making butter, but there is always margarine on the table. I'm guessing that butter tastes like hard work and poverty. Also, margarine will keep better in the heat if you aren't going to use it very quickly. At least that's what I was told....

It's flavored Yellow, Orange, and White, of course, with each flavor distinguishable from the other by true candy corn connoisseurs.

Lucky you! I really like this grain. I've used it in pilafs and in salads. The October issue of Martha Stewart Living has a great article on quinoa and includes recipes. Some recipes are also on her website. There are recipes for quinoa-apple salad with curry dressing, quinoa-turkey patties in pita with tahini sauce (quinoa falafel?), quinoa and mushroom pilaf, quinoa cookies, herbed quinoa, and a couple of other quinoa salads. If you toast the quinoa in the pan before adding the water or stock for cooking, it will have a really nice nutty flavor.