Lisa Shock

That's probably nutritional yeast, not active yeast.

Fresh, raw, cranberry and orange relish.

Some of mine are too broad in nature, like 'Saucepans an the Single Girl,' 'Son of the Martini,' or the ever-popular 'Pyromaniacs Cookbook.' I guess I could put 'Scheherazade Cooks!' in my Middle East shelf, but it really captures a time in cookbook writing history for me, so, onto the cheesy shelf it goes, next to 'Fashions in Foods in Beverly Hills' (1931.)

Eventually, a vacuum sealer might be something to look into purchasing. The bags are tougher than storage bags, and food really does freeze better with one. Just avoid the super-cheap ones, their motors are too small. (I recommend the ones at about $150 or more.) One trick I've done for years is I freeze liquids and generally wet things like stew, chili, indian foods, etc. in a square shaped container overnight and the next day pop out the frozen brick of food and vacuum seal it. These bricks stack well in the freezer, and I only need to own a couple of containers -containers aren't languishing in the freezer indefinitely. -I also do this with rice so as to make sure I do not crush it in the vacuum sealer. BTW, I freeze rice in several sized portions: 2 servings, 1 serving, and about a ¼ cup. The small portion is to use as an add-in for soup, so I can have tomato soup (frozen plain) with rice, for example. Don't be afraid to give him meals that involve a couple of frozen components. I don't have a microwave, so, I reheat in a saucepan on the stove and then plate the food. I have also used the slow cooker to reheat things. Sometimes, I just make a soup or stew base (like onion gravy, I am a vegetarian) and freeze that. Later, I put the sauce in the slow cooker and add fresh veggies. I am wondering if there aren't occasions where you could do this, too. (you could have a base with meat) Maybe with fresh veggies or frozen mixed veggies.

Obviously, cantaloupe and prosciutto are a classic duo and would be good as well. Mango should work, though, think about mango salsa -you'd put that on some roast pork with crumbly mexican cheese, right? This would be similar.

You could make a quick bread, kale bread, similar to zucchini bread. Here's a ZB recipe. I would cut the kale into chiffonade strips and substitute that for the zucchini. Obviously just substitute one baking mix brand for another. Substitute raw sugar or brown sugar for the white sugar (it's a bit tastier.) Eliminate the vanilla, and instead of cinnamon and nutmeg, use pumpkin pie spice.* Add 1 tsp of lemon zest and 1 tbsp lemon juice. And, add 1 crushed candy. Maybe eliminate the nuts, as much as I like them, you may face allergy issues, plus it shortens the recipe. You can bake this batter in large or small loaf pans, make as a muffin, or drop into hot oil and deep fry for doughnuts. Normally, I don't use pre-mixed spices like the PPS. However, you'll probably do better in a competition with a shorter ingredient list. Also, apparently PPS is in season right now.

Green Crepes & Ham? Ok, think pesto, which in some regions has chopped mint leaf in it. So, get some parsley, garlic, and some walnuts and chop finely, add the lemon juice, parmesan and a little of the crushed candy. Figure out how to make crepes with the mix, as a bonus you can steam some kale, puree it and add to the crepe batter along with some lemon zest. Cook some kale (with salt & pepper), drain well. Heat some ham slices, cut into strips. Fill crepes with kale, ham and pesto, serve warm. --- I was looking at the Wikipedia entry for mint sauce, there may be ideas there. I was also contemplating a sauerbraten, the lemons and mints for the marinade, but, I suspect you'll lose due to the 3 days marination.

Mangoes have a lot of peach-like qualities for me. They also will ripen at home if purchased green.

I just saw today's Ideas In Food and thought you might want to have a go at Moule-Sel.

I believe that you could use it as a base for pesto rosso. Just add some fresh chopped tomato, chopped nuts, a little chopped garlic and maybe some Parmesean.

I have pastry books in one bookcase, a shelf of general pastry books like the textbooks on a variety of topics, then on the other shelves they are grouped by topic: bread, ice cream, cake decorating, sugar showpieces, etc. The other three bookcases have some topical sections, like management/logistics, catering, food history, cheesy old cookbooks, celebrity chef authored, kids, modernist, vegetarian, cocktails/wine -and then the rest are by region or country. I have a shelf of general cookbooks as well: 3 editions of the Joy, a Fannie Farmer from 1906, Ranhofer with a deco binding, Amy Vanderbilt w/illus by Warhol, an 1837 pharmacy receipt book, a couple Escoffier versions, etc.

Maybe someone is serving platypus eggs?

Here's a list of 6 instances of mass solanine poisoning 1899 - 1983, including: "In North Korea during the war years of 1952-1953, entire communities were forced to eat rotting potatoes. In one area alone, 382 people were affected, of whom 52 were hospitalized and 22 died. The most severe cases died of heart failure within 24 hours of potato consumption. Some of the less severe symptoms included irregular pulses, enlargement of the heart, and blueing lips and ears. Those who displayed these ailments died within 5 or 10 days." IMO, avoiding greening potatoes matters.

Things do get reported, but, people either forget quickly or did not read the news carefully. I recall an entire school in Britain being hospitalized in 1979 after being served badly held potatoes for lunch (WaPo article, maybe?), and an in-depth article in Scientific American in the mid-1980s. The Sci-Am article went into detail about how not only were greened peels dangerous, but listed how much solanine was drawn into the interior of a potato when cooked dry (like baked) vs when cooked wet (boiled) and a goodly amount of solanine leaches out into the water and away from the center of the potato. I changed how I stored and prepared potatoes based on the article, and started to check potatoes at the store prior to purchase for green areas. I was surprised that the general news outlets did not pick up the story, when so many other research papers were picked up by the news. A scientist friend of mine pointed out that the food industry had just gone crazy making 'potato skin' products (crisps, frozen, stuffed, etc.) and that news that the skins could be poisonous sometimes would just kill off whole product lines, so, outlets like CNN were probably being paid to not air this news. About a decade ago a paper came out showing that consuming potatoes and, to a lesser extent tomatoes and eggplant as long as three days prior to surgery interfered with the human body's ability to flush out surgical anesthesia, sometimes with patients still under the influence of the meds hours or days longer than expected. -Thus possibly being the reason why anesthesiology is such a difficult practice, with some patients winding up very overmedicated and some undermedicated. It was on the science newsfeeds, but, regular news never picked it up. I don't know how or why some news stories have traction and others do not. (of course, this past week there was exciting news about granny smith apples, and no one has picked that up either)

I know that cooked potatoes once cooled do have a changed type of starch that has different properties than hot potatoes. Those cooled potatoes taking on flavors while refrigerated could just be taking on odors from the fridge, or you could be tasting bacterial action and decay. Is your fridge at proper temperature? That said, most moist low acid foods should be disposed of after 5 days, so you could just be tasting its patch to the garbage heap. I personally am not fond of cooled potatoes and tend to make warm potato salad, or at least make potato salad promtly, I don't make the potatoes a day ahead or anything like that, I don't like the texture. Gfron1, I am thinking that maybe you are getting some sort or reaction with minerals in your water. Do you use filtered water? If yes, try putting a teaspoon of vinegar in the water, it will help keep the potatoes firm on the outside and will counteract some hard water minerals and minerals in the potatoes. (yes, potatoes have a lot of minerals, like iron, remember they turn brown when cut) The only other thing I can think of (for gfron1) is that potatoes have a lot of vitamin C in them, but it gets destroyed when heat is applied for a long time. I don't know what it gets broken down into and what those by products taste like.

Some foods do have established recipes, you just need to start looking around a bit more -like for baked apples, which will give you the apple goodness without a crust.

I've been trying ever since Midori came to the US. It just winds up being too sweet in some things and too mildly flavored in others. I stopped buying it a while back. The only drink I'd try now would be a gin Daisy made with it.

What type of potatoes? There are hundreds of types available in stores in the US, and each country has unique cultivars now. -My love of Sangre potatoes has to do with their having lots of flavor and a slight sweetness.

If you want to see one of these in action, Sur La Table stores are doing live demos of it tomorrow, Sunday, morning. If you miss it, some stores will schedule a demo for you.

I love eating dried fruit as-is, and I also like fruitcake. But, my favorite application is this recipe for Apricot Confections. You can make and store them for a month, so, they are great to just have around the house in case of unexpected guests. They are also great for holidays because you can get one item for your cookie platter out of the way super-early. They contain coconut, but, even people who don't like coconut seem to like them. I have made them vegan by subbing coconut cream for the SCM. Someday soon, I am going to try substituting ground nuts, a soft type like pecans or walnuts for the coconut.

IMO, potatoes do not freeze well, they wind up with a weird texture. You'd be better off washing some potatoes for him and pre-packaging some toppings. Coq Au Vin freezes well. So do lots of Indian dishes, if he'll eat them. In general, I think stews work well, just leave the potatoes out and let him add them later. I make tomato soup from #10 cans of tomatoes and freeze it in cup size portions. I'd also have some veggies around that can be made into a salad, and make a few dressings that he likes. Bread freezes well, and if he can be trained to use the broiler, a whole world of broiled, open faced sandwiches opens up. HERE's an article on tartines. You could freeze some tart-sized savory crusts and show him how to beat a couple of eggs and make a quiche with a handfull of odds and end from the fridge. Good luck!

I'm a vegetarian and some meals can be very reasonable. True, you could blow your whole budget on fancy salad items, so, look for sales and buy what gives you a lot for the money, like carrots or cabbage. I like salad with almost every meal, and generally with a vegetarian meal, you can usually afford to serve one. Make your own dressing, the salad dressing aisle is where you waste the most money at the supermarket. Honestly, making things from scratch is the key to keeping within budget for this project. Dry beans can be the center of some great meals, and they are the cheapest way to go -canned beans cost a lot more. Some bean meals: Falafel Red Beans & Rice Curries (with and without veggies) Enchiladas (vegetarian) Burritos (vegetarian) Bean soups, don't forget minestrone Tofu is also a great meal maker. It can be used in many dishes from all over Asia. Some markets sell packages of prepared deep fried cubes, which are great in stir fry. Some markets also prepared baked tofu, which has a chewy texture and is great in American-Chinese recipes calling for meat like kung pao tofu, mu shu tofu, etc. -as well as stir fry. Tofu can also be frozen to create a spongy texture, which when ground up can make a nice lasagna filling, or used in recipes to make tofu balls, etc. Making your own breads will save you a fortune. Both quick breads (biscuits, cornbread, beer bread, tortillas, crepes, etc.) and yeasted bread (rolls, pitas, buns, sliced bread, etc.) will add a lot to a meal for very little money. I get 25lbs of bread flour at Costco for $8.75, and they sell a pound of yeast for $2.75 -that's a lot of bread at about 55 cents a loaf. I buy rice in 10-25lb sacks at the asian market, you save a lot of money by buying in bulk. Their most expensive rice works out to being $1/lb. The ordinary stuff, say an everyday jasmine, is about 30 cents a pound. If your family will eat brown rice, obviously it's more nutritious. One asian market which is not close to me, has outrageously cheap produce. When I go there, maybe twice a year, I pick up a supply of vegetables which will last (onions, shallots, carrots) plus I make sure that what we have for dinner that night uses fresh produce from them. I guess a lot of the trick here is shopping carefully. Also, while it may take more time to make some things, be smart, have a plan and you can make extra and save time. Examples: Make a slow cooker full of plain beans or garbanzos. Then make several dishes throughout the week. Bonus, freeze any extra beans and use like you would canned beans. Make 2-4 times the dough you need, then refrigerate and on later days make: rolls, flatbread with toppings, calzones, pizza, buns, baguettes, etc. Makes extra rice, it freezes well, plus day-old cold rice makes better fried rice, IMO. Hope this helps!

Kind of, that roast on the cover actually looks to be a bit on the small side. I can recall putting roasts in the oven which were like large hams, over a foot high. We raised our own beef for a while, and they'd custom butcher it for us, so mom ordered the cuts. I don't know if they were like modern day standards or not. Some of the pictures from inside the book look familiar.

I saw salmon in aspic, and lots of other garde manger items at luncheons. Never had trotters, but, we were from the North. I certainly saw plenty of Perfection Salad and the like. IMO, there's a difference between what one would serve to the family, or mom would serve just to the kids (tuna casserole) vs what people made for dinner parties. Especially when beef was so cheap in the 50s and 60s. My mom used to serve giant roasts, and/or Wellingtons, I haven't seen a slab of meat that big at the supermarket in decades. In my family, meatloaf and casseroles were only served when dad wasn't home, ditto for a lot of chicken dishes. Cornish game hens were popular, too. (and, they are easy to serve)

And, as to why it was made with veal, the big cities had dairies farms. I know it sounds weird now, but New York, Chicago, Boston, etc. all had several dairies within city limits because good refrigerated transportation and distribution systems did not exist. Veal is traditionally from male calves, a by-product of dairy farms.