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If I had to pick any one book I own and cook every dish, I choose Julia and Jacques Cooking at Home, but only if I had somebody like Julia or Jacques to cook with. Otherwise I'll take Aunt Bee's Mayberry Cookbook. SB (I can handle all those recipes myself )

As if on cue, my copy of the Spring 2007 issue also arrived today. I personally found the cover picture of an apparently worm-eaten rolling pin somewhat disconcerting, but Gastro is known for it's intriguing covers. I've just removed the magazine from it's "100% Recycleable 4LDPF" prophylactic sheath, and I'll give you my first impressions as I page through it. {interest generated in reading the article, 1 being least likely, 10 a sure thing} Time Travels by Editor Darra Goldstein, "I traveled through all of Europe..." {4} Nobody I personally know is listed in this issue's feature Contributors. Borborygmus, Letters and short subjects, contains a piece by my old friend Anna M. Shih, entitled "Food Podcasts". Anna is a patent attorney and food writer who has published several other articles in Gastro. (She is also the person who introduced me to eGullet) {10} This will be the first thing I read. Mark Morton's orts and scantlings regular column deals with food and word play. A quick scan of this installment doesn't excite me, except to note that "up until the sixteenth century (carrots) were called dauk or clapwype". {5} An article about Chinese artist Zhan Wang has an interesting photo of a huge quantity of metal food service vessels. {3} Sommelier, a poem. {1} Something about "Gerald & Sara Murphy's Life of Beautiful Things", {2} I'm getting tired of this already. I'll read Anna's piece and stash the magazine in my briefcase for work tomorrow. SB (uninspired )

I think maybe it says more about a lack of health concerns. The "problem" being addressed is usually easily avoided by eating a proper diet and exercising regularly. SB (pun intended)

A. Learning the nomenclature B. Understanding and becoming comfortable with equipment C. Identifying problems with their causes and solutions D. Practice Practice Practice SB (and then .... Practice some more! )

The specific gravity of butter is 865, meaning it weighs 86.5/100 that of an equal volume of water. If your butter has a higher or lower water content it would alter the volume. SB (who, however, is NOT a chemist or physicist, NOR did he stay at a Holiday Inn Express last night) ← That would make a pound of butter have greater volume than a pound of water - 37 tablespoons instead of 32 in a pound. ← For most in-home use of butter that wouldn't matter, but it's another example of why quantities in commercial recipes are figured in weight rather than volume measurement.

The specific gravity of butter is 865, meaning it weighs 86.5/100 that of an equal volume of water. If your butter has a higher or lower water content it would alter the volume. SB (who, however, is NOT a chemist or physicist, NOR did he stay at a Holiday Inn Express last night)

Is the butter marked for sale by weight or volume? SB (maybe you're getting 6.5% denser butter )

I fell that Bertolli, or any of the better known brands, is perfectly acceptable unless you're making something very special where a particular aspect of a certain oil would be noticed.

How are you churned and chilled? SB

According to somebody on another board who talked to directly to Shirley last August, the book was supposed to have been out at the end of last year. SB (will buy a copy )

I'd say that what defines a skilled amateur at any "level" would be the ability to improvise. SB (pretty good improvisor )

Actually, as a result of your post I did quite a bit of reading about Pandan via Google. (there wasn't much info on Pasture Cakes) I found lots of recipes, and it does seem like Pandan is used more for its aromatic quality and coloring ability than flavor. I notice that in many locales Pandan is used in the Moon Cakes baked to celebrate the Moon Cake Festival, which is an interesting topic in itself. The "hay" flavor doesn't seem like an attractive feature to most of us, but it's certainly not the only SE Asian food we find unusual. SB (and Pasture Cake really is a funny name )

This site says it's a tropical nutty aroma with a hint of coconut, ie: like hay. I'll remember that in case I ever need to bake a birthday cake for a cow. SB (and don't forget Cow Patti )

btw: Is Pandan Cake sort of a generic name for any cake containing an ingredient with chlorophyll? And just what did a cake containing powdered cow pasture grass taste like? SB (has never seen cow pasture grass sans cow patties )

You mean Cow Patties? SB (as distinct from beef patties)

Of course the first thing I thought of when reading this Topic Title was Cow Pies!

It turned out great! Because it's so expensive, I only used the Haloumi Cheese on about one-fourth of my pizza. The Mozzarella on the other part browned faster at 450 degrees, but overall it was very good. I also tried substituting one-half cup of Farina in the 3 cups of flour for my crust dough, and that worked well too, as did using a nice locally produced Porketta Sausage as a topping. SB (quite full of both himself and pizza! )

I would give you an opinion if they would decide to deliver the magazine. ← Carrot Top, If you, or anyone else, would like to peruse a few back issues of Gastronomica I'd be happy to send you a few of mine. SB (as long as you promise not to read them in the bathroom )

Disclaimer: I don't eat anything in the morning. I like the concept, but have just never felt like it. If people are going to eat more vegetables for breakfast, what should they eat less of? SB (breakfast agnostic )

← In that case it definately goes on my Want List. SB (would like to read every word MFKF ever wrote )

I'm inclined to buy this book, since Joan Reardon is probably the "reigning expert" on MFKF, but I'd be interested in knowing how much "new" material it contains. SB (still MFKF, "warts" and all)

In honor of Bob Dylan's Birthday today, a couple of wines inspired by his work. SB (lives in Dylan's home town)

I've never used miso before, but just got some as a gift. The salad dressing idea is a good one! I will try that. I was wondering about maybe rubbing it into a pot roast after browning but before braising? SB (with miso en place )

Actually, back when I used to make these I'd sometimes cut them horizontally and put slightly softened vanilla or chocolate ice cream between the layers! And I found the original recipe. It was in the August '93 issue of a magazine called BestRecipes. I'd put a large Post-It Note to mark the page because every time I wanted to make these cookies I'd page through the banana-themed issue looking for it in vain. This issue also had the Light Brown Glaze I used on the Banana Sundae Cookies. (It was with an Applesauce Drop recipe): 1/4 Cup Butter 2 Cups Powdered Sugar 1 tsp Vanilla 1-2 Tbl Milk Heat Butter in a saucepan until light brown. Stir in Sugar, Vanilla and Milk until smooth Ice Cookies I noticed a recipe for Giraffe Grilled Cheese Sandwiches too: 2 Slices Whole Wheat Bread 1 Slice American Cheese Softened Butter Cut Bread and Cheese into Giraffe (or other animal shape) with cookie cutters Place Cheese between Bread Slices Spread outer sides of sandwich with Butter Cook on griddle or non-stick skillet, turning once, until brown on both sides Serve immediately! SB (so maybe it wasn't quite Gourmet Magazine )

I haven't made these for a few years, but I seem to recall they had a pretty pronounced banana flavor. They're called Banana Split Sundae Cookies, and were supposed to be served on a plate with ice cream and strawberry topping, but I just made them as cookies with a brown sugar frosting. Remember to use bananas that are quite ripe to get the most flavor. 1 Cup Butter softened 1 Cup Brown Sugar 1 1/2 Cups Bananas (4 medium) mashed 2 Eggs 2 tsp Vanilla 2 Cups AP Flour 2 1/2 Cups Oats uncooked (quick or old-fashioned) 1 tsp Baking Soda 1/4 tsp Salt 1 Cup Semi-Sweet Chocolate Chips (optional) Preheat Oven to 350 degrees Beat Butter and Sugar together until creamy Add Banana, Eggs and Vanilla and beat well Stir together Flour, Oats, Baking Soda, Salt and Chocolate Chips, add to wet mixture, beat well Drop by 1/4 cupful onto ungreased baking sheet about 3" apart Spread dough into rough 3.5" circles Bake 14-15 minutes until edges just turn light brown Cool 1 minute on sheet, remove to rack to cool completely Makes about 2 dozen