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PhyllisBFP

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  1. Have a great trip! And on the flight home try to think of some way you can possibly thank your wife!!!
  2. My husband and I will be in Varanasi next week and would like recommendations for top quality Indian -- preferrably local cuisine -- food in Varanasi.
  3. Funny, I usually find that the stores make a mistake in my favor. I always correct them because it is a matter of just plain honesty and I am surprised at how often the check-out person comments that it would have been cheaper for me to simply let the mistake pass. I respond that had the mistake been NOT in my favor I would also have spoke up.
  4. Thanks, all of you who have posted. It is really amazing to read your information and work arounds. P
  5. Years ago my mother told me that the best part of making borscht from scratch was the beet greens -- and she was right! For a chilly winter night, try hot borscht -- with a boiled potato and sour cream. As for just the greens, as so many other have said, basically chard is the same as beet greens just without the bulbous root, so you can cook beet greens the same way you would chard. I love it sauteed in a bit of olive oil with some minced onion and garlic garlic and a sprinkle of grated Parmesan on top. Or when you have done sauteeing it add some diced ham or smoked turkey or diced prosci
  6. Hi, Count me in again. I think the last time I was one of the people who felt that one week barely made a dent in my pantry or refrig/freezer. Now to make matters worse, as my family of children/grandchildren has continued to grow I have bought a freezer for the basement and it is already quite full. Over the past two months I have made gallons of various kinds of vegetable soups with the produce from the CSA to stockpile for the winter. Some have meat some not. I did this because one of my daughters just had her third child and I don't know how the young mothers of today do it all -- work,
  7. ← Preserving lemons is really quite easy. Use a perfectly clean glass jar -- I pour boiling water into the jar and let it stand a few mintues just to make sure it is clean. Slice the lemons from top to bottom as if you were quartering them, but not quite cutting through the bottom so they stay together, and sprinkle with non-iodinized salt -- Kosher salt is best for this. I use a generous hand with the salt --about a slightly heaping tsp per lemon. place them in the jar as tightly packed as possible and top off the air spaces with lemon juice. Close the jar and refrigerate for a couple
  8. You can also put it in the microwave for a few seconds at a time. I don't do it this way if it is in a plastic bottle, but in a glass jar it works fine. Just make sure the lid is off -- natch -- and do it bit by bit so it doesn't boil over. I would think that this takes less energy than using bowls and bowls of hot water.
  9. I found Kasha in the "tub/pantry" in the cellar. I need to try this. Are there any seasonings or additions that go especially well with kasha? Or do you just plate it under some juicy meat? ← Well, the "classic" way to serve kasha is with pot roast -- a lovely brisket with all that yummy gravy. But another way is called Kasha Varnishkas -- the little bow tie pasta -- Goodman's is the brand I use. You make the kasha and cook the bow tie pasta separately and then combine them in about the proportion of 2 cups kasha to 1 cup pasta. While the grains and pasta are still hot, stir in some
  10. Include them in a stuffing for winter squash or mushrooms. ← How would wheat berries do if you cooked them like kasha? For kasha, I put a little oil in a heavy pot that has a tight lid and stir them through the hot oil. Then I break an egg into the pot and quickly break it up and stir it through the kasha grains to coat them and keep stirring until the grains are no longer wet and sticky and smell nice and toasty. Then I pour in boiling hot water --enough to cover by about 1 inch (I would guess that it amounts to a little more than 1 cup water to 1 cup kasha, but I'm not sure, I just ey
  11. Well, if people are still checking on this string, here's my update. I did a lot of marketing because Saturday night I was having 20 people for a Chinese New Year Banquet -- yes, I know it is late, but my friend and I cook it every year and so it depends upon when he can get here from Shanghai. I spend three days in advance preparing the slow cooked dishes and the stocks and then we go to China town in the morning for all the fresh ingredients and then from 1:00 pm until we begin serving we stand in the kitchen and prepare and get ready to turn out about 10 main dishes and about 6 "small pla
  12. Hi, all; I think I haven't gotten into this as much as some of you -- I feel guilty for not submitting photos of my pantry or freezer, but I haven't figured out how to do that yet. Anyone who can tell me, it would be appreciated. Actually, this is not a typical week for me as far as cooking goes. Friday night -- when I started this challenge, my husband called up to say he would be coming home late and wanted nothing more than a bowl of very simple pasta. By him that means spaghetti. I had some baby spinach in the refrig that needed using up so I sauteed that with some garlic, anchovies an
  13. Hi, all; I'm new to this group but the idea of going a whole week using up pantry and freezer foods struck a responsive chord. I'd like to join in. I used to teach cooking and one semester my course was "meals from my pantry" -- the idea being that if you have a well stocked pantry you are in a position to whip together wonderful meals without trips to the grocery with long lists in hand. I gave out a list of the foods I consider basic to a well stocked larder, but I cautioned my students that they shouldn't just stock up on these things, but rather they had to use them regularly and only
  14. Thanks, Whippy, for yur reply. Unfortunately, my local libraries don't have the book. So I'm still hoping that a used one will turn up on some web site or other. Hope springs eternal.! P quote=whippy,Mar 13 2005, 09:38 PM] PhyllisBFP welcome to eGullet! i looked online for the longest time, too. very frustrating since it's not commercially available. then i remembered that there was a time before the Rise Of The Internet, and pursued old fashioned methods. otherwise known as the public library. my "copy" is an interlibrary loan from duke university. i found 'rasachandrika' the same wa
  15. I can't answer any of your questions. Instead I am writing to ask where you found that copy of Dastarkhwan-e-Awadh. I have been searching the internet and each time I think I have a copy it turns out that they are sold out. Any suggestions?
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