dockhl

I saw this somewhere in the past week and started hyperventilating just looking at the picture.

Glad to see this topic bumped back up; I've gotten very lazy and succumbed to my rice cravings I have made that cauliflower gratin and like it too (but I always cook the cauliflower more). Last time I tried it with purple cauliflower and wanted to gag...... The past week has been very hot so I've been eating cold cucumber soup and sliced tritip. Roasted a chicken and have been munching on that. Apparently I need inspiration !

Randi~ those are fat little buggers ! how much did they weigh? I like ot cook large chickens and sometimes have trouble figuring out how long to cook them since so many recipes are scaled for 3 lb chicks (and I like 5 pounders).

I'm not totally sure if this is what you mean by testers but I'm actually a "Friend of Cook's Illustrated" i.e. a recipe tester. I get recipes in my email every few months, try them, and fill out a survey. Anyone can do it, I read about it on the forums over there once upon a time. Just imagine if we got more eGulleters on the test force! ← I'm one , too. Fun. I tested recipes for Sam Gugino's COOKING TO BEAT THE CLOCK cookbooks, too. I really enjoy that.

Lilija~ I had such wonderful results cooking a tritip from frozen a la this thread: COOKING A FROZEN ROAST that I'd give it a shot just like that. I might even freeze it specifically FOR that reason !

my gosh bruce~ it is 10:30 at night and you make me want to go down and cook ! Lovely....

shaun~ that sounds like a wonderful endeavor ! Not exactly the same thing but randi (CaliPoutine) has a marvelous thread Cooking for 50 Senior Citizens, ideas needed...... I think her budget is $3/person for a full meal. She has great ideas and menus, and is extremely reluctant to cut corners. Lots of good information. Kathy

thx insomniac I'll have to see what I can find. I made it for dinner last night, so good, even with a bogus sauce !

You can find the sauce recipe here (scroll down.) ← Thanks, Chris and schnitzel~ there are some yummy looking sauce recipes there.

Another classic quote soon to be a signature line. ← I LOVE eGullet !

Chris~ that looks amazing. Can you paraphrase your sauce, the way you make it (ingredients?) I like Thai curry on almost anything !

Maggie~ I love that book, too. ('Course, I'm a big David R. fan anyway...) but haven't cooked a whole lot from it. I'll need to pick it up again ! Dave~ I get the feeling that there's gonna be a BIG order from my house to Amazon within the week. Thanks a lot, man !

I've recently fallen in love with MIENG-KAM and want to make it at home. I gather that spinach would be a better choice than leaf lettuce but what about a sauce? What can I substitute for galangal?

Dave~ thanks for the review; I'd been wondering about this one ! sounds pretty good.

kim~ I'm not Lisa but there is no ricotta in this type of lasagna bolognese. Just ragu and bechamel (and Parm, of course !)

lisa~ a thing of beauty, my favorite lasagna! It is an ordeal, but what an entertaining one To what setting do you roll you pasta sheets? Bravo.

susieq~ boy, I don't know. I've never had a jar get gassy. That would worry me. I cure mine for 3 weeks+ on the counter and after opening , keep them in the fridge. I've never sterilized my jars first !

Ever read BORN ON A BLUE DAY ? I have two nephews with Asperger's and it is real......(kinda fun sometimes) K

I knew I could count on you, Fresser!

Welcome back, Daniel !

I love that many of these are not complaints about people we think are neurotic, but analysis of our own quirks. Also comforting is that so many of us share (or at least understand) these foibles that we have (hidden) from the 'general public' for years. Not weird here! Meet your brothers and sisters ! I feel much better visiting this thread.

Maybe blue food is OK when it is sweet (blueberries/blackberries) but not so much savory? I made Thomas Keller's Cauliflower Gratin (made before, love it!) with purple cauliflower this weekend (for a giggle)... Tasted OK with your eyes closed but not when looking at all those little purple/blue nuggets of cauliflower essence........swimming in a pale lavender sauce..... I threw most of it away; we couldn't eat it !

Daniel~ are you dieting again?

Dave~ that sounds interesting; I love that type of approach. Would you recommend the book? ← I'm trying to find time to work up a proper report on it, but the short answer is that though it's not for everyone, it's one of the best cookbooks I've worked through in the last couple of years. ← Sounds like a fun approach for a cooking club.

Susan~ nice to "see" you ! Made short ribs last night with a ginger lemon polenta, radish/celery/parsley salad.....and Thomas Keller's Cauliflower gratin. Delicious under most circumstances, but I made it with a purple cauliflower that I bought to try and it was so......BLUE....that I couldn't eat it ! I love the recipe and could eat it if I closed my eyes but savory food that is purple is NOT RIGHT !!