Suzanne F

If I'm not sure which entree to order, I'll find out what sides go with those that interest me, and pick based on which sides I like better. (We had a thread some time ago on how this is a demonstrable gender difference. ) And then yes, there's the negotiation with HWOE. Normally we share 50-50, either eat-and-switch or get a couple of extra plates and load 'em up so the table is covered with china. Sometimes, though, I really really want something, or he does, and the other is not so interested. In that case, we trade tastes. Or not, if one wants something the other doesn't much like (very few items there, though). Didn't Calvin Trillin say (vis-a-vis jury duty lunches in Chinatown): "With more people you can order more dishes?" There was a time we ordered one dessert and seven forks, though . . .

I meant the little white hockey pucks. Mine taste better than that, though, between the cheese and the frying in butter. Mmmm, butter. Mmmm, cheese. I've only ever had arepas dulces at street fairs, where of course they are disgusting.

Why did I review it as I did? Because, if you read this and many other food discussion boards, a great many people who simply love to cook look to purchase textbooks on the misguided assumption that they CAN use these books to become better home cooks. That's what I said in my first two (admittedly very long) paragraphs. Sorry if you were disappointed that I didn't state flat out not to try this at home until the end. I was trying to build up tension. And anyway, I thought I was telegraphing that conclusion pretty much from the get-go. Sorry you didn't like the review, or the way it was written, or whatever. In any case, Welcome . You must have done quite some digging to find that review; I hope you'll dig around here a lot more for topics that interest you -- whether you agree with the stated opinions or not. In fact, this is a site that thrives on a lively interplay of opinions. (Did I put that nicely enough, FG? )

Yeah, a cookbook I worked on said to dip the tostones in chicken broth with minced garlic before the second frying, IIRC. I'm nervous to do that because I already have plenty of scars on my forearms. So I just fry them, thwack them, fry again, drain, salt, and dip in garlic sauce. Well, actually in Marie's Creamy Garlic Dressing, which is pretty good, at least for this.

Thank you. I will.

Sorry to bother you, but I'm working on converting an English cookbook for the American market, and I need some help. (I've already bothered Andy Lynes privately, and he's been quite helpful, but figured I should open up to others. ) Am I correct in assuming that "collar of pork" would be the part of the shoulder nearest the neck? Where might "collar of ham" be? That part of the leg nearest the loin? Is "bacon knuckle" similar to American smoked hocks? I think these are all the terms with which I need help. May I return if I find more? Ta very much.

Yes, but you have to be careful that they are not rotting. Plantains can go from green to black over time, provided they have not been refrigerated. If you want the really ripe, black ones, it's best to buy them already yellow and streaked with a little black; that way you know they can continue to ripen. (I buy them green and refrigerate them, because I prefer to use them as a starchy veg.) Green are hard, difficult to peel but worth the effort, and taste like starchy bananas without any sweetness; they are fried to make chips and tostones, chunked up in stews,and mashed to eat on their own or to use as the basis of the dough for pasteles. Black are very soft, very ripe, very sweet; used fried for maduros (served as a side with main dishes) and fried or baked for desserts. There are gradations of color and ripeness in between, with specific uses, but I pretty much only use them these two ways.

I think the difference is that masa harina is finely ground, raw hominy, whereas masarepa is pre-cooked fine cornmeal. I'm not sure you could substitute one for the other. I use masarepa (Goya or whatever brand is cheaper, actually) for arepas. It's so easy to use: mix 1 cup of the flour with 1-1/2 cups of warm water and some salt; let the dough sit an hour or so; form into patties and fry in a little butter. I usually add cheese to the dough as I mix it; feta or grated romano are especially good. Otherwise the arepas are too bland. I don't stuff them, but serve them alongside other foods like a piece of bread. They'd be good split and stuffed, though.

My experience is that it's still a little early for Maine shrimp (wiggle here). And my experience at Ducasse -- admittedly, just a few months after they opened -- leads me to say: avoid anything that includes "pasta." The French, no matter how many stars they have, do not understand pasta. Finally, try not to laugh too hard at the horrible, ugly, ridiculous "artwork" on the walls. The stuff on the tables is great, but the walls, yuck. Oh, the food? It was okay. Especially if you like sweets: pre-dessert, dessert, pre-mignardises, mignardises, post-mignardises, and candies and a pastry to take home with you (we got pithiviers, which was superb, even the next morning).

Don't deep fry. Shallow fry, nice and slowly. Using canola is not a problem unless, like elyse, you can taste it; peanut is probably better then. But deep-frying cooks the outside too fast, before the whole thing gets the benefit of the heat. Especially if they are really, really ripe (black skins). Cooking them slowly allows them to soften and caramelize gently. Then they need nada más. Me, I prefer tostones to maduros -- better for working out frustrations: peel, slice, fry, SMASH, fry again. And those you can dip in garlic sauce and green sauce.

Mentioned in the NY Times, Wednesday, October 22, 2003: Beacon website -- click on Tasting Menu/Cheese Platter; the cost does not include tax and a mandatory 20% gratuity (which bring it up to about $110).

Well, no. But maybe a Wine Clip?? Actually, I agree that a potato gratin IS perfect; rich and creamy against the rather austere lean meat. Although I'd be inclined to do a potato AND TURNIP gratin -- just for the unexpected zip.

I've got an ancient KitchenAid burr grinder, and a couple of cheapo Braun blade grinders (one for coffee, one for spices). KA has different settings for different grinds, blade just requires watching (not a big problem). The KA is noisy, very noisy. On a performance basis, both types work just fine. HOWEVER: The burr grinder is a royal pain to clean; in fact, I've never been happy with my cleaning efforts, such as running rice through it and sticking skewers and brushes up the chute. The Brauns also cannot be cleaned 100%. But at least I can wipe/brush them a lot more thoroughly. So I say to you: get a blade one that you can take apart to clean. That's what matters most. Not size.

Hmmm. Fillet of beef, unless you're smoking or grilling it, is basically one of the most boring cuts of meat available. Reliable and good-looking, but not the least bit exciting, like a much-loved, long-time spouse. So you need some really jazzy stuff to make the meal interesting. How adventurous are you? Your guests? Would you and they enjoy a really far-out appetizer, so that the beef would be a return to sanity? Tell us more, please.

Well, the more I play around with . . . the "Track Changes" feature in Word, the faster and more facile I am using it.

Matthew, I guarantee you will love Home Cooking. Reading it is like chatting with your best friends here, or having them come over to cook with you. If you see the second book, More Home Cooking, get that too. What a sad loss, that Laurie Colwin died so young.

Ah, you'll fit right in! eGullet 101 is the same as using software or having sex: the more things you try, the more you'll be able to do.

You sure asked a tough question. I mean, frozen fish is so, well, GAH! If god wanted fish to be frozen, she'd give all those ice-fishers longer chain saws. Can't you just drive the 2 hours to the coast? If you do manage to get some fresh fish, please don't broil it, whatever it is. It is SO hard to control the heat, and therefore the cooking time -- you can end up with dry, overcooked fish in a second, even if you smear it with lots of butter first. I prefer sauteeing, or grilling, or using the 10-minute method for baking: cook the fish in a 450 degree oven for 10 minutes for every inch of thickness, measured at its thickest point. Or even less time, if it feels done sooner.

Because the Zagat guides matter to the people the Times wants to reach. Zagat is big business, and therefore big news. Not to folks like us, of course, but to a lot of other people who have money to spend.

The Burger Club (and respected non-members) hath spoken. So I says to him, I says, "Naw, ya gotta eat a burgah." And he says, "Do I hafta finish it?" Sheesh. Some people just gotta be difficult.

Do you think they might have meant "Maine" shrimp -- as in, these are the same variety as caught in Maine, just not actually from there?

Hi, bryan. "When you say white stock do you mean veal or veg. stock?" you ask? Have we got answers for you! Check out the eGullet Culinary Institute lessons on stocks, starting HERE! And if those lessons -- and all that follow -- don't answer your questions sufficiently, post them and ye shall be answered. And Welcome to active posting. BTW: the short answer to your question is: a white stock is one for which you did not brown the bones/base ingredient. Could be veal or chicken, which can be made either way, or vegetable or fish. (Did I get that right, Fat Guy? )

Yes, the color -- or lack thereof -- can be a plus. We mix it with an herb vinegar to lighten and sweeten the effect. IrishCream is right, it's not all that much like real balsamic, but it has a pleasant flavor and is a bit sweeter. I haven't tried cooking with it; but then I don't cook with the dark kind, either, except to add it to marinades.

HWOE might consent to accompany me. But there's a problem: he asked, "Do I have to eat a burger?" "Well," I beefed, "that's the whole point." "But what if I don't want to eat a burger?" he whined, um, riposted. "Maybe you can order something else, but you'll have to at least taste mine and evaluate the taste." So: whaddya say, guys? Would that be acceptable? Or do I have to experience another HWOE-free afternoon? (Which might not be an entirely bad thing, since we see each other 24/7 otherwise )