Kouign Aman

I served pumpkin puree seasoned with ginger, salt and cayenne recently. It was a hit.

hot icecream was formerly known as custard or sauce.

"Please don't be surprised if I pull out my computer at dinner and begin handling some of my email. I have difficulty hearing when there is noise; at dinner, when people are speaking to each other, I usually cannot hear their words. Rather than feel bored, or ..."* Hmmm...or ask to be taken to McDonald's for dinner.... Blow the raspberry, laugh, and make pancakes if he's ever back in town. * temperature - a pain but check. Food restrictions - check. No breakfast - check. Incredibly detailed but inflexible internet access restrictions - unbloodylikely. Pulling the laptop out at dinner? No. Go Away.

Note to self: full length gloves and a face shield have just become kitchen equipment. Check.

This burger was warm all the way thru?

This is what I'm wondering (I'm presuming paulraphael above should read patrickamory). Yes, it should have. :oops:

Cant paulraphael simply put the sticky pan into the heat until the sticky carbonizes a bit and stops being sticky? That several hours at temp described often in this thread?

Somewhere on this board was a discussion of freezing ice, melting it, and refreezing it, to get a 'better' ice for drinks. Seems to me this ice fits right in that niche.

Sounds like good times. total focus on the job, and no carry over to home (except extra shifts).

Grew up with them (two in-wall ovens). We ran the cleaning cycle every few months for years, and after all camping trips. We'd put the aluminum cookware all smoky and black in the oven, run the cycle, and voila, out it came with a thin coat of powder, shiny and aluminum new again. And the oven was clean too. Dont remember any issues about fumes. We usually ran it at night, and had a smoke alarm near by just in case.

Depends on the pan too. In my mom's steel pans, a pinch of salt kept the rice from tasting metallic. A tsp of salt made it slightly salty. In my pans, the metallic taste doesnt happen. Concur with all on the 'it depends on what I am using the rice for', because it doesnt seem to change the cooking properties, just the final taste.

Yup, if I'm going home or back to work. The countertop convection oven rocks at reheating and recrisping fried food,while pulling a good portion of the oil out of the crust. Leftovers rarely die unloved at our house. I keep trying to remember to bring tupperware with me, so I dont need to use a styrofoam shell. Maybe one day it will be a habit.

Cream is just unsalted liquid butter. Risotto 'creaminess' is starch, stock, butter. Cream therefore is just reformated stock & butter, and not a crime, if not traditional. I am wary of setting as the arbiter of standards people who say 'the only good risotto I've ever eaten is my own.' Those recipes tend to be ... unique, rather than exemplars of perfection.

The okra hates me. Its dropped all its leaves with nary a flower. The japanese eggplant however has been abundant. Got baby lettuces & radishes coming up now that the cherry tomatoes are done and there's sun to be had on the ground. Great recipe for a mix of colors of cherry tomatoes - its beautiful. equal volume cherry tomatoes (halved) and mozzarella balls olive oil lemon juice (2T to 1/4 oil) fresh basil to taste (quite a lot) garlic to taste Puree oil, garlic, basil, lemon juice (bless the stick blender). Salt to taste, pepper if desired. Stir in tomato halves and mozzerella. Good immediately. Better in a couple of hours. The purple beans were fun. Raw, they are royal purple. Cooked, they are pale green. Tasty too. I didnt plant green zebra this year, and I miss it. Next year!

Thanks EN. Before Rubio's, my friends and I first ate the fried fish tacos in SF, and had heard of them from there before that. But hey, its not a wide penisula. Like CaliPoutine, the first ones I ever had were grilled. My roommate made them for a spring break party. And back to Chain City... take it away CaliPoutine! I got a chuckle out of the 'Clemen'taschen. Have you ever tried them?

Grilled fish tacos are the best. Great idea to use the chowder pieces for them. Must remember that. EatNopales, I thought the fried fish tacos originated in San Felipe? No? Huh. Learn something every day.

Congratulations, that's excellent news!

I hear it as 'we're breaking the fast at so&sos'. So&so's invitation read 'breaking-the-fast meal'.

No idea about the probe thermometer, but if you try it, keep a record of set temp vs actual temp, then graph it, and after a while you wont need the thermometer anymore. Re the electric skillet - wouldnt need to be washed in cold. After cooking, fill it full of water and turn it on. Voila, hot water.

Hah. He's a good cook. Limited repetoire, but excellent within it, and expanding it steadily if slowly. Plus, he's the chief red sauce maker in the house. And he does 99.4% of the grocery shopping. Maybe that's why he prefers to buy Prego ?

EatNopales, now that's a recommendation! Awesome cake, Randi!

I dunno. Every week I see people fishing the river and piers of San Diego, and taking home the catch for dinner. A few weeks ago, little mackerel were biting, and people were collecting strings of them. Someone's liking the stuff! Some of it is knowing how to cook it, imo. I have NO idea what to do with a mackerel other than bring it to Peter, Maria or Thuy, any of whom would make it into a wonderful meal. Me, I'd make a smelly, smoky house and a hungry family. As pointed out upthread, seafood is easier to screw up and harder to recover than most 'main' courses.

I dont like 'should' when it comes to kids eating. I think my take home on it, ambra, is whatever baby will eat is good. Mine ate a LOT more different veg than her father and I. I started with fine purees and went thicker and chunkier over time, but that's not what is 'in' over here, now. There's one mom posts on here, mother of 4, some of whom are superduper adventure eaters and some are white-food all the way. Kids are who they are!

Make sugar cookies. cheap, easy, and who cares if they tank? They taste awful anyway. Dog biscuits? (I think the loss of toast would bother me more. Toast Is Good Food!)

I think the closed minds are those who attack the op instead of those who address reasonable questions. For example, on this board we've seen people bemoan 'mass produced' or 'fake' food, yet fall in love wtih a single item produced with the same technology (fake lemonade, vs some Modernist lemon event containing No Lemon!). I think for the home cook, the sous vide result probably is convenience, and the ability to budget. For the restaurant cook, ditto, the same plus some extra ability to fine tune and play games. And for some folks, its just the fun of it. Cooking is full of contradictions, even among those who post most authoritatively. For stew, we sear before stewing, and are told its critical for full flavor, yet for sous vide, we sear after 'stewing', because we want that texture and appearance. Clearly, long cooking in the presence of the seared surface isnt critical to good flavor, just to a specific flavor. I love my microwave. It thaws, steams, boils water, par-cooks, melts butter and otherwise saves me hours during the week.