Suzanne F

OMG -- nightmares of GM class -- actually kinda fun, except for all that waiting around for the aspic to set. I covered a poached salmon with radish scales; if I would do it again, I'd add some beet to the blanching water so they'd be nice and pink. But duck and pork terrines? How about a barnyard with little pink piggies out of beet-dyed daikon, white daikon duck-shapes, and yellow (rutabaga?) chicks?

But seriously, folks . . . has no one yet said: WOK????? or, if we prefer western versions, an All-Clad Chef's Pan. If I had just that, a stockpot, and a small-to-medium saucepan, I'd probably do just fine on pots. Everything else is commentary.

As if we needed further inducement. YES!!!!! Maybe when we can feel sure of good weather? But first, Blue Smoke in January. How soon after the holidays? Saturdays are: 1/3 -- a very important day for me which I would love to spend with BC 1/10 1/17 1/24 1/31 (hey, a bonus!)

I went to a cooking demo by Ann Rosenzweig some years ago, where she did a dinner for Valentine's Day. One of the dishes she called "Southern Polenta" -- actually it was grits, cooked with cream. Maybe some whole milk, too. Not at all polenta of course, but wow, was it delicious.

Thanks! I need a blushing emoticon right here. We have one, ya know: For some reason I cannot figure out, you have to click on Show All in the Clickable Smilies box, or type in (colon)blush(colon) BTW: I finally ordered How Are You Peeling? and A Dog's Life

I suppose I should add my own list: butter eggs bread cheese -- because if I've got these 4 items, I can make a LOT of different meals rice pasta shallots (I find them more convenient than onions) frozen chopped spinach tea hot sauce (it would probably be impossible to run out, anyway; I've got so many) wine and of course salt and pepper

Uh oh, you mean I'm WITH that Martha lady on something?

A mention by a member that she was out of white rice caught me -- how can you be out of rice, for goodness sake?! Is there anything (beyond milk for the kids, and such-like) that you simply can not be out of? That you would brave a blizzard to replenish? Potable, comestible, staple, condiment -- whatever. (Newbies are especially welcome to answer.)

Les Halles, the downtown one, is relatively quiet and uncrowded for dinner, and has the menu items mentioned.

1) Am I so wrong? No. If it tastes good, it is good. Unlike instant grits or instant oatmeal, instant polenta still seems to have the taste left in, and to not have chemical crap added to it to "flavor" it. 2) How significant is the quality difference between "instant" and "traditional?" That may depend on the brand, and on your cooking skill. 3) Does traditional polenta require any special corn meal, or can you just use the same stuff you buy for cornbread? And, do you still just hang out and stir, or is there some technique? I think the grind is coarser than for making cornbread. I've got some from Bob's Red Mill that is a lot coarser, almost like grits. But I've used regular cornmeal and it still worked well; in fact it was easier to cut up when cold. As when cooking grits, I do NOT stir constantly. Even so often I dip a wooden spoon into the bubbling lava and give it a swirl. But all the time? Feh. Got to use a nice heavy pot, though. 4) While we're on the subject, any favorite treatments? Anything with gravy (both standard American AND Italian-American kinds) and anything without gravy. I love polenta, too. Big Bunny: that last bit sounds like the time I made gnocchi with semolina flour (oops).

Most varieties of Reddi-wip are made from real cream; you don't really want to know what Cool Whip is made from. Not cream, that's for sure. So you can imagine the differences. (I can't tell you, because I have never knowingly eaten CW.)

Wow, Jaymes, you almost made me wish I celebrated Xmas! What great ideas.

the tire people? "GUD-yeer"

Comfort Me touched on something I like to make: turkey pot pie. Cooked turkey meat (even chunks bought from the deli work); lightly cooked carrot, celery, onion, peas, and potatoes; chopped herbs; and REAL turkey gravy from the stock; all under pastry or biscuit dough. Really quick to do, and really good.

It is really a great book, you won't be disappointed! I have all of her books and they are all fantastic, my favourite series!!!! Have you seen her magazine? Just as beautiful as the books. Yeah -- Donna Hay is what Sandra Lee would try to be if she had a brain. Oooh, am I being too harsh? That is to say, I very much like Off the Shelf, for the recipes, the philosophy, and the production values. Doesn't Donna Hay have a new one out recently? Bisou: I agree with you 100% on pictures. So very helpful! AzRaeL: no, actually, now I edit books, mostly cookbooks. So if I can't get it free because I worked on it, I'll wait until it's remaindered. (Editing may pay better than being a line cook, but it still isn't much. )

Oh no? My M-I-L used to keep boxes of spaghetti in the fridge. Likewise crackers, cereal, tuna fish, potatoes. I think she did it -- and may still for all I know-- because she's in Florida and didn't want the bugs to get to them. Well, the buggies wouldn't get to the tuna, but maybe like some folks here she liked it already cold before making tuna salad.

(I love following Seth and his adorable little chayote!) Wednesday: Pork chops marinated in tamarind nectar, miso shiro, and grated ginger. The chops seared in the regular cast-iron skillet, then finished in the oven with the marinade (with a little extra soy sauce and fish sauce; the miso didn't add enough salt) cooked down to a glaze. Somen noodles with sesame oil and shichimi. Swiss chard with a touch of herb butter (left from last night's red snapper/potato dinner) Salad with creamy garlic dressing. Beer (Saranac Black and Tan)

You naughty girl, you!

Fat is also necessary for good nutrition; certain vitamins are only fat-soluble, and cannot be absorbed any other way. Parents who think they are saving their children from a life of obesity by feeding them a very low or no-fat diet are actually setting up the possibility of developmental problems. FAT IS GOOD FOR YOU. (FWIW, I've made tofu "cheesecake." It wasn't bad. It just wasn't cheesecake.)

On the subject of out-of-print (for which there is another thread somewhere nearby): Jessica's Biscuit has their own line of "Biscuit Books" -- reprints of worthy books. Perhaps they might be prevailed upon? It probably depends at least in part on who owns the copyright, and on where the production plates are.

Once again: does anyone know if this article ever happened? The reporter told me she'd email me with the publication information, but that has still not happened. (Not that I really believed her, given the WSJ's track record.)

Good for you, Dave, and Welcome

Deepest sympathy on your loss, heyjude. :sad:

Thanks for that news, MichaelZ. I may have to find a reason to be in East Midtown during the day soon

Wasn't Richard Farnabe the original chef there? But already left??