eJulia

I read somewhere that an organization tested a number of wooden knife blocks and were horrified to see how much gunk/germs/bad stuff they found in them. It seems to me that they would be very hard to clean. I keep my few knives in guards in a drawer, but I like the idea of mounting a mag strip in a drawer.

I whole-hearted agree with the microwave disikers, except several mention reheating soup is a valid application of this tool... I really think its worth the time and energy to reheat soup on the stove top - I just think the mw heats some parts too much and others not enough. I know that repeated stopping the nuker and stirring would minimize, but I'd rather stand over the stove top and stir. Is there any issues related to energy usage? Am I being an energy hog by using the stove top and toaster oven instead of the microwave? Edited to fix typos.

I was a white meat snob until joining eGullet.... after seeing posts raving about dark meat, I tried it and am now a die hard convert. I do prefer white still in salads.

I've never seen those paper pans before, and they're great! Thanks for the link and idea. I think quick breads are on the menu for gift giving this year.

OK, this posting, as well as others compelled me to try Sriracha again. I still don"t like it.. It's too sweet, not hot enough, too fake. Anything else, please!

Ditto....thanks!

I want your cat! Cashew is too cute! More pics, please!

Oh, Marsha -thank you, thank you, thank you! That site is a stitch!

Hmmmm... comfort food! Lasagna Wish I'd have cleaned off the plate first! I am new to food photography, so please be kind!

I call this rat turd soup. (It was supposed to be black bean soup with chorizo, but I was too heavy handed with the chicken stock, subbed beef hot links for the chorizo and needed more beans...) Just goes to show you that garnishes can't make a regrettable meal look any better!

Lamb was not served in my family growing up. I tried to make it once, but did NOT like the results - IIRC, it was the "gaminess" factor. But I do want to give it another try... can someone suggest a cut and prep/cooking method for a lamb newbie? I definitely like my beef rare, so I imagine I would like lamb rare or medium rare. Thanks for your help!

Your mom sounds like an fun gal!

Here's a website that links to three companies that sell civilian MREs. Some differences: It looks like you have to buy the heating units separately and they don't contain Tabasco! www.mreinfo.com/civilian-mres.html Sorry, don't know how to hyperlink, but you can cut and paste....

Great thread... it made me remember many things... What was your family food culture when you were growing up? Average American - not too adventerous. Spaghetti, Hamburger Helper, baked chicken, etc. Always an iceberg salad with dinner. Every now and then mom would get "into" some food fad - like fondue. Once she learned how to make soup stock and we had soup for days! Was meal time important? Extremely. We ate together every night, based on the time dad got home, which could be quite late, but we never dreamed to eat without him. No TV, no music, placemats and proper silverware. When dad was not going to be home for some business reason, the real treat was to eat breakfast for dinner - for some reason, he thought this was heresy. When they both were gone, the big treat was to fry a bunch of bacon, move the coffee table in front of the TV, put the toaster out and make bunches of BLTs. Bro and I were also into TV dinners, mac and cheese (the blue box) and pot pies. Was cooking important? I think it was just for nutrition, a chore. From an early age my deal with my mom was I could cook or clean up, so I cooked most nights (I still hate clean up!) What were the penalties for putting elbows on the table? My folks were real sticklers on table manners, including physical ccrrection if necessary. They were pretty formal, such has how to pass a dish, and never passing the salt without the pepper. Who cooked in the family? Mom until I was 10 or so (see above.) Dad used to try to grill, but I took over those duties because he overcook everything! Were restaurant meals common, or for special occasions? Mostly special occasions. On the rare occasion when dad would not be joining us, IHOP was a big treat. Other than that it was either fast food or chains - Sizzlers, Big Boy, etc. Did children have a "kiddy table" when guests were over? Only when enough friends and family were over for a holiday. Was there a pre-meal prayer? Came and went in stages. Always on holidays, on non-holidays it was sporatic. "Bless us O Lord, this food to our use and us to Thy service. Make us every mindful of the needs of others. In the name of Jesus Christ, Amen" was the standard non holiday grace. On holidays someone would be chosen to give a "free form" grace. Thanksgiving we usually had to go around the table and say what we were greatful for... Was there a rotating menu (e.g., meatloaf every Thursday)? Sunday night was usually steak and salad. Otherwise we had a fairly limited repetoire of meals - made over and over again. My mother grew to hate the inevitable question "What's for dinner?" How much of your family culture is being replicated in your present-day family life? Very little - I'm single so I am cooking for one most of the time. I tend to only have a salad, or an entree - I don't do the salad, starch, veggie, meat type of meals. I also tend to eat on the couch a lot of nights. If I'm not with family on holidays, though, I do the complete family traditional meals, even though it means I'm eating/freezing leftovers for weeks. Again, great thread!

Its so surprising to me how consistent the memories are - I too grew up with a salad at every dinner - iceberg, tomatoes, cukes, Good Seasoniing made in that little carafe. i eat much more interesting salads nowadays - using a mixture of differrent greens, but I will occasionally go back to the beloved iceberg. My mom has gotten more adventorous, too. Last time I was home, she announced we would be having a baby spinach, dried cranberry, goat cheese and vinagerette salad. I was so impressed until she actually got out a recipe and started measuring ingredients! Who needs a recipe for such a simple salad!

Some of your ideas had me thinking "huh" - you call that gulding the lily? I call that "normal"! My favorites: Bagel + butter + cream cheese + jelly/jam Scrambled eggs, done soft with at least three cheeses, one must be cream cheese and of course plenty of butter (add bacon, italian ham, jalapenos, whatever looks good in the fridge!) Pastries with butter Nachos extraordinaire - beans, meat, onion, tomatoes, chilis, bacon, cheese (lots), etc. Pizza with everthing, and I mean everything (except pineapple) Polenta with parm, cream cheese, butter, proscuitto I'm so hungry now I could eat shoe leather right now as long as I could gild it!

thanks, slkinsey. Yes, I meant disc, not blade. Perhaps I can rationalize a new kitchen toy (a ricer) so I can attempt gnocchi with all the other novices!

Does anyone know if you can use a food mill to process the potatoes for gnocchi instead of a ricer? What blade would one use? Thanks, Julia

Torakris: If we were able to find some of the products you mention at an Asian market here in the states, would they have directions in English? Thanks, Julia

Percy: Fanasitic Blog! I do admit that your pics of your cat are the best part! If you ever need a baby-sitter, I am available! "cheers" Julia

Sorry, Soup, if I didn't make it clear. You make a paste of Bar Keepers Friend and a little water in the bottom of the pot/pan. You're not supposed to let it sit more than one minute. Then you take a "scrubbie" and with a little elbow grease, the burnt parts disappear and you've polished the surface. I've sinced used the skillet for another meal and noticed no difference than when it was new. It's really wonderful stuff.

I'd like to see what you consider to be the best/most important tip/idea that you have learned though eG Forums.... I am relatively new (have been lurking for some time!) and have enjoyed FoodBlogs, eGCI, and all the other threads. I have learned tons from each of them. Yesterday, however, I made a discovery courtesy of an eGCI lesson and Q and A that will forever change my life. (Okay, that may be a tad bit melodramatic!) I found myself in possession of a stainless steel non-stick skillet I knew I had ruined. It had burnt areas that resisted all the "traditional" cleaners - scrubbies, kosher salt, pastes of dry dishwasher soap, reheating of the pan with water, etc. It was so burnt in it was smooth with the unburnt portions of the pan. I was sick. I turned to eForums and found a eGCI course and Q and A in pots and pans by Slkinsey. I found Bar Keepers Friend! What a miracle worker. It not only saved my skillet, but made my stainless sink look like new, and cleaned the bottoms of most of my other pots. I realize you "pros" probably think this is obvious, but I had never used the product before and I am so impressed..... So, what are the best things you have learned through eForums?

I think I replied before, but here's my new pet peeve.... Those chefs/cooks who insist on tasting their food and then rolling their eyes and pratically swooning - especially Paula Deen who takes monstrous mouthfuls and then proceeds to talk with her mouth full! You can see the food in her mouth as she talks - Yuck! Then she can't wait to shovel in another mouthful as fast as she can. Giada always prepares a side dish for herself and sometimes over-does the mouthful size... Why do they even bother? Are they going to spit it out ala Ramsey and declare it crap? Its a waste of air time. I'm not a huge fan of Emeril, but I admire his proper chef technique of tasting for seasoning (he uses the stiring spoon to transfer a reasonable amount to a tasting spoon, and only uses the spoon once.) Rachel, who many despise, at least avoids the fake tasting during her 30 minute show, and takes small tastes - very appropriate - on her $40 Dollar show. However, has she ever said she didn't like what she got? At least on the Iron Chef shows the judges slam some dishes appropriately. Sorry for the rant, just my current peeve!

While I like with and without eggs... I had to report on some "expert advice" I just saw.... Sandra Lee (ugh) just made a potato salad on TV that included eggs "because my husband loves them", a small amount of mayo, sweet pickle relish and GET THIS..... CANNED POTATOES!!!!! She even suggested you retain the water they were packed in for a future gravy. I know I'll get some heartburn from people wondering why I am even watching this program, but I usually have Food TV on all the time - while working, cleaning, cooking, etc. SL is fun to watch for the train wreck effect!

Thanks everyone for your replies.... For those of you who have not adopted this method, I highly recommend it, and it looks like a lot of others use it too. Even if you don't have the opportunity to compost, it still makes meal making easier and faster. Thanks for the welcome to eGullet!