Jinmyo

I've been appetizing over this hot stove all day. And what thanks do I get? Just one from a Fat Guy for using his word. The rest of you are like strangers to me. So, sit. Eat, eat. Isn't it appetized enough for you? As if your blood pressure could use more salt. Appetize it any way you want. Sure, put some mayonnaise on it. I just don't know you anymore.

Re food safety. Don't eat in restaurants in Oslo. Clicke mois.

I dislike all descriptions of food as being "tempting" or "sinful" or suchl. It's an absurdly paranoid frame of reference to bring to the act and art of eating.

Okay. But then your friends must not actually like the taste of the pizza that they eat cold because all of the flavours will be muted by the chill. So it necessarily does not "taste better". There's something else they like about it.

I have stock in bags, about 3 cups each. Some herbs in ice cube trays. But uusually anything frozen is initally laid flat so it can be stacked or stood. Time limit? Depends upon the product. But I always use colour/texture/appearance and often turf items that displease. Everything is always dated and inventoried. General food inventory is four times a week. Freezer inventory is monthly. Put into a text file, synched to a Palm handheld, beamed where needed. Heh. Not kidding. Bear in mind though, this is not a domestic kitchen nor a restaurant. I just feed a lot of people, often and on a schedule. But I think dating anything frozen is essential whether it's just for you or for for dozens.

Non-stick pans=eggs. I have particular non-stick pans for particular styles of eggs, like RPerlow's tamogo pan. Others are for fried eggs of different quantities. But I see no other point to them, really.

"Is it safe?" "Yes, it's safe. It's very safe." "Is it safe?" "No. It's not safe. It's very dangerous." "Is it safe?"

Hold on a second, jhlurie. What do we mean by hot or cold? Taken chilled from the refrigerator is definitely cold. Steaming from the pan is definitely hot. Both could be colder (frozen) or hotter (molten or white hot glowing chunks), of course. But what about at room temperature? Slightly warm after cooling on the cutting board? I think many things are best cooled but not cold. For example, I've just had some liver sausage from an Italian speciality store. Seasoned nicely with fennel seed, pepper, chile. It burst in the pan so I broke it up, including the bits of browned casing. Tasted with my fingers as I went. Delicious. Let it cool. (But not become cold.) Scooped some into a petite pain that had come out of the oven 40 minutes before. Some cold (from the refrigerator) mustard. Delicious. So. Cold. (From the fridge.) Hot. (From the pan.) Cooling or at room temperature. When we say "cold pizza", do we mean cold? Or taken out from the fridge and left to warm up ? Or does that go against the entire cold pizza ethos?

"Lightly fried, cooked to perfection."

So, I don't know from Yiddish being such a shiksa but I do know it's "smoked meat" in Montreal and the rest of Canada. Which tastes nothing like corned beef.

Fat Guy, was that a dig at the GG? A friend produced his shows in the early days, so I for no real reason feel a bit protective of him. Although I can't take him seriously at all and never could; the last time I saw him he was using a magic marker to draw the differences between a real dish and his new low fat, non-cancer causing improvement. Still... If it wasn't a dig, fair enough. But then I raise my brow at thee.

Wasn't there a thread about Shaddock roe? Could this be the progenitor of pomelo/pomello/pummelo, the ancestor of that grapefruit sitting in your fruit bowl?

Malawry, that's too bad. A well-seared duck breast cooked rare to medium, sliced thinly with a citrus vinagrette and some light greens might be a good remedy. Score the skin to the fat, season well, begin skin side down in a medium high dry skillet. When a good deal of the fat has rendered (six minutes or so), pour it off and reserve it for use later. Turn the pan up for a minute. When you have a nice sear on the skin and its crispy, flip it over. If you'd like it very rare, you can just leave it for a minute or you could pop it into an oven pre-heated to 450 F for about five minutes or less. Let it rest on a towel to blot off any remaining oil. To slice it, flip it skin side down so that the knife doesn't pull at the skin and tear or mar it. edit full disclosure: I should add that I myself would prefer only about half a breast and so usually share it with a second person or reserve the rest for another use. The first time that I duck. It was a l'orange. Feh. It took Peking duck in Beijing to cure that. While I like a confit from time to time, rare breast is my preferred duck to cook, eat, or serve.

My god. Chicken pakora. I've never had that. I want some. Now.

I must admit that most of the Indian food I have ever had in restaurants, if that was all I had ever had, would have left me with a very bad impression of the cuisine. It can be difficult to determine what the vegetables actually are, what the meat is, because they are so thoroughly cooked out and so heavily spiced. With food like that, steam tables probably make little difference. But continued heating in chafing dishes for subtly nuanced Indian food is abominable. I think that family style service is very appropriate to the style of food and would like to see it used when possible in restaurants.

Yes, Ruby. I was trying to bribe folk into playing nicely.

I had heard somewhere (I think from Ming Tsai on FN) that pommelo were the original grapefruit, the common grapefruit being a cross with oranges or some other citrus.

So very true. I'm amazed by what and how much I learn here, and more than including just "including" from you, Ruby.

Simon, 1111 was obviously the magic number. Now the magic is gone and replaced by wires and speakers. :confused:

Steve3, I think so. The list that Fat Guy (aka Steven Shaw, aka Hat Guy) provided are the standards most of us would agree on. (And can provide delightfully catty remarks about.) While I might occasionally look at Chile Pepper, I would go blind before I cracked the cover of Cooking Light. When I see it in the racks, I avert my gaze lest I be struck down. Or strike first.

Street food. In China I had a radish that was roasted in a charcoal contraption. The vendor carved it, salted it, dipped it in a sauce and put it in my hands. Some of the best meals I have had that I haven't made have been in situations like that.

I must be really dumb because I didn't notice Steve P or anyone else being pompous. I value his, cabrales', Steve S', Steve Klc's, Wilfrid's, and LML's posts among others because I have never eaten at the restaurants they have. I'm never going to have be disappointed nor will I be transported by a $500 meal. On the other hand, I strive for more than just perfection in my own culinary work and so read a great deal about that level of the thing. The various issues and perspectives on these issues are of interest to me and it is in my own best interest to allow people to express those perspectives as seems best to them.

Malawry, I thought I should mention that the FDA has approved quorn. Quorn is a meat analogue made from a kind of fungus. Very popular in Europe, it is much much much better than the Boca burger kind of stuff.

Wow. That simple. Okay, thanks.

Yang Sheng has a range of wonderful dumplings. They just roll 'em up, put them on little styrofoam trays, freeze them. So they're raw. So I defrost and do whatever nedds to be done with them. Steam those that should be steamed, fry those that should be fried, throw the wonton into a soup. They're great.