Genny

Well, I just got all the pans in a pre-Christmas blow out. My list is full of cookbooks this year. Of cource, GC's to any cooking store is a great gift! Marlene, I love your stocking stuffer suggestions! And Megan, wowie zowie! Now that is an awesome gift...the gift that keeps on giving! I second the "blog" but I doubt you'll have the time/energy to do it. A trip report would be sooo vicariously wonderful! Color ME green with envy too!

Well, how is work going? Ummmm, whats for lunch?

"Sammaccinos"! I love it, very sweet. Black beans....soup? or as a side to a cubano sandwich? or maybe with braised pork? hmmmmm, can you give us a hint? (Don't ferretts running around all night impede sleep?)

Well, I would think that for a beginner cook a couple of options to learn METHOD would be 1) braise something and 2) poach something and 3) maybe a lasagne since it's always an easy entertaining item for a crowd. For the braise, I love osso bucco. Big bang for the effort! Served with a creamy risotto and green salad, and of course, a beautiful chianti. For the poaching, I think your white fish would be super easy and delicious. Perhaps with roasted asparagus? Lasagna could be with a bechamel on top so you get the sauce making component in there as well. Not so hard. (By the way, on the stinky cheese....oh yeah.... that's what I'm talking about!) Can't wait to see what you choose. Just remember you have tons of virtual helpers here just waiting for you to holla for help! (boy, I hope there aren't too many cooks in the kitchen spoiling the pot!)

Oh, hell, I'll just TELL you what happened to the muffins. I had never used fresh pumpkin before and didn't drain it enough; hence, the middle of the muffins never quite got solid, even when the tops, um, burned. I still ate them. Destroying the evidence, you know. Lunchtime will be a trip to the green market at Dag Hammerskjold Plaza! ← I see, well, I've not used fresh pumpkin either. I used canned (Libby) for the recipe, maybe that was the problem. Burned pumpkin doesn't sound too appetizing.

I'm honestly surprised that there are so many haters here. It is one of the few veggies that my DH will eat with gusto. I always microwave it. Split in half, S/P, cut sides down in a little water, nuke for about 15-20 minutes on high (I like the strands a bit less crisp.) Variations: Pasta sauce- whatever you like, mixed with ground beef, etc. Light on the tomato sauce, fresh basil and cubed mozzarella a la minute with a good pinch of red pepper flakes. Tossed with lots of garlic, butter, parmesan, parsley and shrimp. I have pureed it and used it in cheesecake (like pumpkin cheesecake) with the appropriate spices. The flavor was good but I should have strained the puree through a finer sieve. Good luck and happy eating!

Careful there SB, who ya callin fat???? We'll give you the benefit of the doubt and assume you meant someone other than our own favorite resident female opera singer.....

Salt. Just salt. Dinner was Doritos dipped in warmed Tostitos cheese sauce. Iknowhowtotallygrossthisis- as if I'm not bloated enough Ick. Tired-PMS-Cranky-Stressed do not make a good meal planning partner. (eta: spell'g)

Yea Kathleen! One of my favorite eGers on the blog Just feel confident that you have a cheering section of hundreds to help you get through the learning with love and support. The snickering will not be at your expense, rather at the memories of our own trials and tribulations at the helm of our own stoves. I'm so sorry the pumpkin cranberry muffins did not turn out. You'll have to PM me what happened! I'm actually working on another recipe this week in preparation for the family onslaught over Thanksgiving (starting in 2 freakin' weeks!). You GO girl! Genny

No worries, my DH called it Chick-Uh-Fill for the longest time. Doh!

I was thinking that I've seen an apple corer used to start the hollowing of an onion.... Stuffing: I believe on Iron Chef that Flay used cornbread as the stuffing and then steamed them, looked very good. Maybe corn kernels, corn bread dough, and goat cheese? Add some pimento in there? Everything goes with onion!!!! Paula Dean (sp...whatever) did something with the onion and she put a beef bullion cube in it with butter. Looked good!

You've come a long way baby! 1) Never, I repeat, NEVER try to steam frozen peas with the water that melts off of them in the defrost process. Really not good. I forgot to put water in the bottom of the pan, popped the peas in the steamer pan, snapped the lid on and started watching something on TV. Well, after 10 or 15 minutes we heard, "tsss, tssss, tssss." and couldn't quite figure out what the sound was. And something smelled horrible. The peas were defrosting from the heat of the bottom non-stick pan radiating up, the water was dropping into the very hot empty pan and turning into steam immediately. Ruined the pan. 2) My MOM's: she decided to make divinity in the microwave (she makes fudge in the micro all the time) and was using a plastic tupperware bowl. She microwaved the sugar and water to make the syrup for about 10 minutes on high and when she went to pull th bowl out, only the rim and handles came out, she strung hot mustard-yellow plastic across the stove, formica counters and linoleum floor. Not pretty.

I have to agree that in Les Halles cookbook, you hear Tony challenging, taunting and teasing you from the pages. It is extraordinary how clearly he puts his voice into words. I recently aquired Flavor by Rocco 'DiSpirito. He does a pretty good job of infusing his personality as well. (Naturally it is a very different one from AB) Actually, the funny thing is that I read it and he seems like a much warmer, down to earth person than the persona he portrays. It made me wonder how much of his "personality" is staged. I think he may do better if he cut it back a bit and was more of himself as he seems in his writing. Very passionate and has really observed, practiced and studied food, flavor combinations and what makes combinations work.

Will I get flayed if I say I like my lox/cream cheese/ red onion/ capers on an ASIAGO bagel? C'mon people, they make my mouth happy! Am I forgiven if I'm a gentile?

Hahahahahaha I did the EXACT same thing!! We drove up to Scottsdale for Shabu-Shabu and then popped into Ben & Jerry's for a cone. I went with my old standby: Butter Pecan, after tasting about 6 other newer flavors first! (In my defense about the trick-or-treaters, they range from 6 months to 21 years here and some don't even dress in costumes!!!! Many drive into our area from other parts of town. I got so peaved last year at the adults bumming, er, I mean trick-or-treating, that I just couldn't do it again this year.) Hmmmm is this a pissy PMS attitude????

Now here is some cool info: Kitchen Techie Stuff Scroll down to the Super Fridge, the IBM Media Center and Connected Kichen (has a washable keyboard and fold-away screen). Here is more information on IBM's Smart Kitchen: CLICK ETA: Oh, I do use the computer from my home office which is just steps away from the kitchen as well to research and print recipes. I also use Master Cook to save to an electronic cookbook, this is a great program if you don't have it already, it has a shopping list function that takes your recipe and converts it into a shopping list, I think it has a "pantry minder" type of function as well.

Oh boy, oh boy, oh boy, oh boy! Jackpot!!! I had the biggest grin on my face at Wm. Sonoma the other night!!!!! Talk about fun! I got to pick out some AC pieces I wanted: the griddle (faaaaabbbbbuuuullllous!), saucier (sexy, smooth. sleek, delicious! I'd sleep with this if my hubby let me!) along with the 14 piece set. Oh boy, oh boy, oh boy! I'm so freakin' spoiled! I thought my face was going to crack I was grinning so hard! Forget diamonds, forget lingerie, if you want to turn me on, give me great cookware!!! I'm a little embarrassed about how many pieces we "invested" in, it really was too much for one day, but what fun! I can't even tell my family, they just wouldn't understand! Andiesenji, cool pantry! I'm too short for overhead, and I'd really be afraid of one of those super heavy Le Crueset pans falling on my head! But cool, nonetheless. By the way... at Wm. Sonoma, if you purchase $400 of items, you get a free grill pan (I'm still waiting on mine - back ordered).

I was thinking the same thing Ling! So funny Yesterday I made sugar cookies but added orange oil and chocolate chips...lots of 'em! MMMMMMMM sugar! And on Sunday I made pretzels...mmmmmm salt! I'm sure it's a real illness!!!!

Hi there CT! I have a few make-aheads and last minute items in the fridge that I find helpful for busy weeks. 1) Chili: always a favorite and can be made with chicken, pork, beef, ground beef/turkey, etc. 2) Eggs: Fritatas and scrambles using up leftovers or veggies are always a good stand by. 3) Marinating meats: a nice pork tenderloin or flank steak can marinate for 1 hour to 3 days if you need. Jerk seasoning, basic oil and vinegar with herbs, even (don't tell) a bottle of dressing if you must, all work well. Then on the chosen evening, just throw it on the grill and dinner is ready in a matter of minutes! 4) Pasta or Rice salad are great to pull out and grab a few fork fulls for a quick nosh. Just make sure you don't over dress it or it becomes mushier as the week goes on. 5) "Nosh" in our house means deli meats, pickled green beans, fresh fruits and cheeses all put out with crackers and/or bread for the actual meal. Something casual and easy for those days when everyone's schedule is hectic and they are popping in and out all evening. (Pour a glass of wine for yourself and sit back!) I do agree that having young adults be responsible for an family meal is a great way to teach cooking, responsibility, planning, budgeting, nutrition, interconnectivity, gratitude for other's efforts, etc. I know a number of people who do this in their own home and it really seems to be a positive family experience - as a gross generalization. Good luck! I look forward to seeing how the rest of the week goes! Genny

You found my secret! I have both Juice de Poulet Gold and Demi Gold in my fridge at all times. A beautifully easy way to add the true stock flavor without all the work. I honestly don't have the space in my freezer for my own stock so this is great. Just add a little hot water to reconstitute it or add a bit to your sauce to punch up the flavor. The Demi Gold is very nice in my reduction sauces.

Ah the poetry, the timing! I'm running out the door in just a moment to get my AC LTD set! Woo hoo! I'm mixing with some existing useful pots from Farberware Millenium that we've had for years, Le Crueset grill pan (its a bitch to clean!) and some cast iron. I hope to also to pick up a Le Crueset pot for braising. MMMMM. Happy Birthday/Merry Christmas for 2 years for my husband and me...all rolled into one!!!!

I'm not sure I have anything enlightening to add to this discussion, but I'll say this. I have a respect/hate opinion of GR. He is top of his game, abusive, caring, and a total prick. Polarizing is the word. I think that the article was just a bit of fluff to promote his new program. Is he sexist? Sure, why not, he's lots of other uncomplimentary things as well. Is the program going to be successful? Likely. But my guess is that as much of an ass as he comes off here, it is largely the reporter's slant, not a whole lot of this was quoted. Generalizations. And, if he behaves with the participants in this program the way he has on his restaurant make-over show, the BBC program where he goes and cooks with an experienced home cook, or even as he was with Elsie from Hell's Kitchen, this could be an interesting program that shows his softer side. So lets not get our collective panties in a bunch. Yes, overall women cook less than their mothers, grandmothers, etc. They don't have to cook now. Goodness knows my mom only did it because no one else would and we couldn't afford to eat out. Yes, it is likely that more men cook at home. It is more acceptable now. Gender roles have changed a lot in the last 30 years. Something to celebrate! So cook if you want to. Don't if you don't. I don't care, as long as you keep out of my kitchen, 'cuz it's my domain!

I caught this and liked parts a lot, other parts, well, not so much. I did chuckled at the fried twinkie. AB: "Disgusting." blows off powdered sugar and takes another huge bite. I'm still having a hard time envisioning MR as twisted, hardened and sadistic as described in the opening. He looks like such a farm boy! Those two really have to be considered among the great comedy duos. They should have their own show, almost like The Odd Couple but twisted Oh! And "I'm a loser baby so why don't you kill me" Jayzus! One of my favorite songs of all time!!!!!! Just cracked my ass up!

In my estimation, one can not underestimate the power of vicarious learning. Does one have to have direct experience to appreciate the lessons learned from said experience? I find this genre of writing (is it truly fiction?) informative and enjoyable. It is not simply pulp fiction, it is the biography of a man that we may know the current result (or outcome of the story) but the plot twist details are unknown. The stories we read as children may be fiction but often times they teach lessons as well. Cindarella teaches us that hard work and kindness can be rewarded while bad deeds will be punished in the end. I agree that there are a great number of books that are pure escapism, but to compare this book (or genre) to something akin to Nora Robert's books is to do a disservice to Mr. Psaltis's efforts and in a way, his life experiences which he is sharing. FWIW

Well Ladies (& Moms)~ I go away for a couple days and this is what happens! Your co-blog is fabulous. Susan, I am always writing something on the grocery list as I'm putting away groceries. I try to ask my husband what he needs and when I get home he invariably asks, "Do we have any....." and of course we don't. Such is life! My last trip to the grocery store was accompanied by the "jalepenos, jalepenos" mantra. I remembered as I had about 1/2 my items on the counter for check out. Luckily there was no one behind me and the cashier let me run back to produce to grab jalepenos, and then I saw the bell peppers I forgot too Your tomatoes look fabulous. I cook mine until they loose some of their shine and wet look. Of course, its always fun to pop one in your mouth to be doubly sure! Cook's priviledge!