pikawicca

I'm enjoying cooking my way through this book. The list price in the U.S. is $34.95, but I bought mine with a 40% off coupon at Border's.

I have a copy, and it is a very nice book, but way over-hyped. I se no reason to pay more than the cover price. I find Dorie Greenspan's latest much more useful.

I think country ham would work better.

These are all very pretty, but for me, the bottom line is taste. You've tried them all. Go with the one with the biggest flavor punch.

Dorie: Quince help, please! I've bought some quince, knowing that you have quite a few recipes in your book for this fruit, but there is no index entry for quince. Where can I find them?

Made the Corniest Corn Muffins today. Very good corn flavor, but too sweet for my taste, despite the fact that I cut the sugar in half.

This is weird, Frankenfood. Why torture natural products in this way? I'm totally put off by this laboratory manipulation of food stuffs.

Add slices of avocado -- goes so well with bacon!

If it tastes "just like iced tea" why not drink a glass of iced tea? I can see the fun of playing with physics in the kitchen, but I'm having a hard time seeing how these weird science projects make the experience of good food any better. Weirder, for sure, but better?

This is, indeed, "schmaltz" and the premiere ingredient in a superlative chicken liver pate. In addition, sauteeing anything in this fat adds tremendous flavor. Needless to say, this is not an approach for the heart-healthy

I recently purchased two raw foods cookbooks because I was intrigued by the unusual techniques. The books had beautiful photos and complicated recipes. I decided to try a sprouted-chick pea hummous. After sloshing, draining, refilling four-times-a-day chick peas in a sprouting jar, I ended up with a mass of stinking, fermenting beans. I'm done.