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Bella~ I actually was referring to a technique called "velveting" , rather than silking (got my terminology confused!). Don't know if David was referring to the same thing or not. You can read about it here. It is a way to keep chicken and shrimp succulent in stir fries. Sorry for the confusion.

Thanks. When I silk chicken or shrimp, I take them from the cornstarch mixture into hot water just until they turn opaque (not cooked) and then drain them. From there they go into the stir fry oil. Makes a huge difference in tenderness and juiciness.

David~ The prawns look/sound great. When you silk them, do you throw them in water/oil and then drain, and then proceed with coating and the deep frying?

Mark~ I agree with this 100 %. It would be nice for the "stars" to LOOK credible, but they don't need to be great cooks. There are plenty of Food TV "stars" who don't convince me that I'd like to eat their (original) meals. Someone else devises the recipe, does the prep..... and teaches the "star" how to present it on camera. So, the ability to take instruction would be important, while letting your personality come through. I don't think most of these TV personalities are home dreaming up new recipes anymore than news anchors are doing the research. (Good analogy) So, Mark, if you could stand that, go for it! It would be nice to see them go back to the days when the stars could cook. You'd get our support!

And MOM !

I guess I'm not really sure even about making anything from it ; I just like his style

It's All American Food I just ordered this from Amazon. Looks like an older book, out of print. Is anyone familiar with it? Here is some of the book on GOOGLE Book Search I enjoy Rosengarten's "goofy prose" (to quote a review) and wish Taste were on again Anyway, for $5 how bad can it be? ETA: links/clarification

dammit~ Now I HAVE to !

I find most "spring greens" or "baby greens" too soft---I like crunch in my salad, so I frequently combine TJ's Herb Mix with romaine and throw in a bunch 'o other stuff. Kinda depends on what other veggies are in the fridge. Cukes, tomatoes (NOT from the fridge!), maybe some cheese, nuts (pine or otherwise), mushrooms, garbanzos, maybe a sliced hard boiled egg. I like Girard's Original with most of the oil poured of (I saute things in it), rarely make my own vinaigrette. This, of course, is dinner itself---not a side salad !

Interesting. He certainly wants everyone to believe he had tough times overseas, doesn't he?

I want pictures of this one !

Hmmm............not a bad idea. Thanks, Steve !

Kristi~ You'd been involved with the Cooking Light ones, right? I think I remember that from an old post. Do you have spouses involved?

Well, they are about the size of a saucer, so 6-8 inches across. I didn't necessarily mean I was going to do everything ( ) hence the call for ideas ! I do think the idea of adding dried is a must. Frozen is a last resort. Nice t hear that yous hold up pretty well, tho.

Thanks, Shal~ "It would be a waste for soups but it's fantastic as a sauce as it's just the pure essence of mushroom." That is exactly my thought and what I am looking for.

I've been searching for info on eGullet about gourmet cooking clubs without much success. I am going to start one locally, have about 3-4 more participants (whom, with spouses will bring it to 8-10) and don't want to get too crazy early in the game. What might be the best way to start, to find our rhythm ? Once per month, themes? Each bring a dish? (If so, how do you keep everything fresh tasting?) A different cookbook per month? who decides on who does what? Do you just pick a recipe and hope it fits? I obviously need help................ Kathy (who LOVES to entertain )

I am the lucky recipient of 8 large portabello mushrooms, complete with stems. I am going to make some duxelles to freeze and use a bunch in cooking but I have a thought. I'd like to make a very intense mushroom stock for soups and sauces (also to freeze) All of the recipes I google have a combination of dried and fresh mushrooms. Any thoughts? (And not just on the stock! I hate to waste these) BTW, can I freeze mushroom slices?

I don't know any answers to your butchering questions but those photos bother me a lot ! I'd have a hard time eating that meat unless someone gave me an explanation that I truly believed......

That's what I was thinking but, geez, could he possibly have time to do this with the remodel?

Things must have really improved. I was at the Penna. College of Optometry on W. Godfrey. I lived in Warnock (don't know if that is E or W Oak Lane) and we were quite near the train. I think we had to pickup the subway on Broad. There was no place to eat around there other than pizza............... I sure loved going down to the Italian Market on Sat AM's, though. The RTM was just (?) coming back to life.......I'd love to see it now. And I remember the Italian restaurants........

Ohhh.... and the THAI CHICKEN CURRY that I still make......with bechamel ! (Thai was SO exotic then ) I remember taking my parents (Pittsburghers) to the Commissary for lunch in 1979. We spent $60 (including tip) : I thought my Dad would have a STROKE !!!! Good stuff. But I lived out on the North end of the city (Oak Lane) and didn't have a car all four years while I was there. We took the train (never the subway) into the city for all our entertaining...............and there was a LOT !

Well, now, that's an idea that never even occurred to me. I could do that , as long as it isn't too sweet. (I don't do sweet very well) I like Lemon Propel....how does it compare to that? I also HATE the taste of bottled water generally. Geez, I'm picky. ETA: and it HAS to cost less than vitamins, right?

Huh. I never think of it that way either, especially around here where wine is everpresent, ubiquitous, benign. THAT is really funny ! What the heck! Why? Life is good for the pusher man (or woman )

Maybe taking them with something thick and substantial would help....like a Bloody Mary ! Does anyone have any experience with the JUICE PLUS LINE ? I like the concept of that better than "vitamins" but it is probably all hype and marketing.