Jesse A

While we're on the subject, does anyone have fail-safe, idiot-proof instructions for seasoning an old, rusty cast-iron pan?

I’m a recent college graduate and enthusiastic amateur cook about to move into my own place (with an electric stove ) for the first time. Consequently, I need to buy some cookware. I don’t have a ton of money, so I can’t exactly spring for a full Creuset set, but I’m a serious enough cook that I’m willing to spend a bit for quality cookware that will last. So here’s the question: what kind of cookware do I want? I have a huge cast-iron skillet and a tall stainless steel stockpot. I need a couple sauté pans of varying size, a saucepan or two, something nice and heavy for braises, stews, simmered dishes, etc. It would be great if everything were oven-safe. So, what do I want? Cast-iron, stainless steel, enameled cast-iron, calphalon, something else? There’s a steep discount on a Cuisinart Chef set - http://www.amazon.com/gp/product/B00008CM6...garden&v=glance – down to $150 from $400. Seems like a great deal. But do I really want stainless steel? Will these pans heat evenly and serve all my needs? What are the pros, cons, and best/worst brands of various types of cookware? I’m lost here – help!

Anyone have a great wild mushroom dressing/stuffing recipe? I have access to pretty much any fall mushroom here in the Bay Area.

My local fancy food market makes black truffle butter this time of year. They run about $5 for a 4 oz. tub -- pretty reasonable, but not cheap. So, for someone on a budget who can't buy $20/lb butter all the time, how can I best make use of a bit of this butter? I was thinking either scramled eggs or fresh pasta. But I have no more specific thoughts than that. Should I cook with the butter, or toss it with the finished dish? How should I use it to best appreciate the musky, truffley goodness?

Clearly I need to have lunch at La Super Rica. Locals -- got any strategies to share, or is everything there great?

Aja sounds perfect -- thanks for the tip. I'm looking forward to it. Would we need a reservation for two on a Saturday night?

That cioppino looks fantastic. Just needs some parsley.

Mexican brownies. Not too much flour, lots of butter, chopped walnuts, cinnamon and good, smoky chili powder. Too gooey to eat by hand, but beyond heavenly with a scoop of good vanilla ice cream. The sweetness does slow down the heat -- it comes on gradually, then builds and heightens the cinnamon and chocolatey richness.

I will be in Santa Barbara next weekend and I'm looking for somewhere tasty to take my brother (UCSB student) out to dinner. Anything from cheapo to $18-20 entrees is within my range. We're both serious about good food, but it needs to be unpretentious enough that a 20 and 23-yr-old wouldn't feel out of place. Any cuisine is fine; most important is that it be good food prepared with love and care. Local seafood would be great...

On the subject of storing food in oil: I've had goad cheese rounds marinating in olive oil with minced fresh herbs. The recipe (Chez Panisse Cafe) says to store them in a cool place for up to a week; they've been in my pantry since Monday and I'm going to roll 'em in bread crumbs and bake them on Thursday. Am I going to die?

Here's what I do with shitakes (though I'm sure it would be great with any meaty, flavorful mushroom): Get the cast-iron skillet cranking hot on the stove, and preheat oven to 500 (or higher if you can!) Toss sliced mushrooms with PLENTY of evoo and salt Put them in the hot skillet and immediately put the skillet in the oven for 10 minutes or so -- until the mushrooms are a beautiful golden brown in the skillet. Then return the skillet to the stove, add enough water to deglaze and reduce with the evoo into a savory sauce. Finish with a squeeze of lemon. I usually serve these on a bed of arugula, but they're great on toast, tossed with pasta, etc. Sometimes I add finely chopped garlic and parsley at the end for a fresh burst of flavor. Also great with shaved parmesan.

I just picked up a big bag of Meyer lemons today to try my hand at making preserved lemons. The basic method seems simple enough, but none of the recipes I've seen mention anything about jar sterilization. Should I process my mason jar in boiling water before and/or after filling it with lemons? Does the acid combined with refrigeration eliminate any bacteria worries? If anyone could clear this up, it would be much appreciated.

I'm planning on trying Mark Bittman's recipe for chicken, garlic and soy stew from this weeks Times: http://www.nytimes.com/2005/09/21/dining/213mrex.html It calls for a tsp of sichuan peppercorns. I assume from the recipe that they are to be used whole, but every recipe I've seen that calls for them has you roast and grind them. Can they be used whole? Will they flavor the stew without at least being bruised or cracked? Will they be unpleasant to eat whole? Also, if I can't find them, what's the closest substitute?

I spent six months in Brazil and greatly enjoyed something called Frango em Molho Pardo -- literally "Chicken in Dark Sauce." The sauce was blood-based; perhaps it's a similar dish. I tend to be a little squeamish, but this dish was always very tasty.

Anyone living near Berkeley, CA should check out the Brazil Cafe, at University and Walnut. It's basically a glorified shack on the side of the road. There are plastic tables and chairs on the sidewalk, there's always samba or reggae blaring, and the sandwiches are spectacular. The specialty is a tri-tip sandwich that includes, like all the offerings, their heavenly cilantro-garlic sauce. Some photos:

I picked up a couple stalks (1/3 lb) of green garlic at this weekend's farmers' market and I have no clue what to do with them. I could mince them and use them in place of garlic, but I feel like they demand more special treatment. How can I best appreciate them? Are the green shoots usable or should I stick to the white parts?

If you're ever in Copacabana on Lake Titicaca and a bit tired of the same old Andean fare, head for the restaurant at La Cupula, a b$b on the edge of town right beneath the big hill with the cross on top. They do simple but more-interesting-than-normal things with all the basics -- trucha (trout), quinoa, potatoes, eggs, etc. I remember an especially delicious quinoa salad with peanuts, dried cranberries, chickpeas, diced tomato, cilantro, and a simple soy dressing. I don't remember the dried puff ball potatoes you mentioned (this was all of four months ago), but are you perhaps thinking of choclo, the strangely tasteless, giant-kernel variety of corn?

That's a great idea. I just checked and my library has the full collection (maybe because I'm in Oakland). Now, if I could just find that library card...

For those of you who own any of the Chez Panisse cookbooks, how do they compare? I'm especially interested in the CP Cafe and CP Vegetables books -- is either (or both) worth the $30+ price tag? Do the recipes rely so heavily on the ingredients that I'd need to shop like Alice Waters? I know that a great restaurant does not necessarily a great cookbook make, so I'd appreciate any comments or reviews on these books. Jesse