djyee100

???? Don't know anything about these guys, but they came up on my search. http://www.similarsites.com/goto/oregonschoice.com?searchedsite=oregonschoice.com

You can have the snakes. I'll take the cranes. I wasn't planning to visit the crane reserve this year, but your post has gotten me thinking about a quick trip up there. have a good time on your travels!

If you're passing through Livermore on your way to or from Lodi, I suggest a stop at the Wente Vineyards. A friend and I ate there a few years ago. Very good food, good wine too. The atmosphere is stylish bistro, and casual dress is fine. http://www.wentevineyards.com/ A current article in VIA magazine mentions the Michael David Winery in Lodi, which has a cafe and bakery on the premises. Only open for breakfast and lunch, though. Sure looks good from the pix. I'm gonna check it out myself the next time I'm in Lodi. Article: http://www.viamagazine.com/food-wine/zinfandel-10-california-wineries Winery website: http://www.michaeldavidwinery.com/visit/the-bakery/ Triple A also recommends Pietro's Trattoria and El Rosal Mexican restaurant in Lodi. I haven't visited these places myself. Are you going to Lodi to view the Sandhill Crane Reserve? An amazing sight when the cranes fly in at dusk.

Not lemon cukes, which are about the size of a lemon with less pronounced ridges. The skin is tender and thin. If you cut it open, you'll know you've got a cuke by the look and taste.

Did you buy the chestnuts at the farmers mkt? I suggest you ask the vendor about your problem the next time you go, and hear what they have to say. The times I've roasted chestnuts, I've never had a problem with the inner skin, nor have I heard of it as a problem, so I think your experience is unusual. Anybody else with ideas?

Who would have known. This vendor for acorn flour is in the SF Bay Area, in Martinez: http://www.buyacornflour.com/product.php Article from SF Chron about cooking with acorns: http://www.sfgate.com/recipes/article/Acorns-make-surprising-dishes-4467560.php#page-1 I've always thought acorns were supposed to be bitter-tasting, and eaten by people who were really, really hungry, so I've never been much interested in 'em.

Wine and cheese, wine and cheese, are a great deal on my mind lately. I'm thinking of another cheese-shopping foray to the Cheese Board in Berkeley. Meanwhile, I've already acquired some new bottles of wine from my long-time vendor. I wonder why that is, Dave. thanks for a great blog.

Is this the kind of thing you're thinking of? http://userealbutter.com/2013/10/01/apple-cider-pancakes-recipe/ Substitute AP flour for the WW flour, and hold back on some of the liquid so that you have a thick batter. Then gradually add more liquid until the texture of the batter is right. WW flour absorbs more liquid than AP flour, so that's where you'll have to make the adjustment.

I'll have to give this a try. What do you use? I think the holes in my Chinese metal steamer are too large.... I use something like this, a shallow steamer insert over a deep pot: _mkwid_HseEL4ua'>http://www1.macys.com/shop/product/all-clad-stainless-steel-covered-casserole-25-qt-with-steamer?ID=571003&cm_mmc=Google_DMA_Home_Coop_PLA-_-PLA+Home+Brands+-+Cookware+Coop_PLA+-+Cookware+-+AllClad-_-26742348537__mkwid_HseEL4ua Don't worry too much about the size of the holes in the steamer. As long as the water is boiling, the pressure from the steam will keep the couscous from falling through the holes. Awhile ago I wrote a little about steaming couscous on another thread. Here, post #9: http://forums.egullet.org/topic/132455-starch-class-ideas/

I've come across the "pre-cooked" description also, and I don't know what it means. I make steamed couscous with the bulk stuff at Whole Foods. I know others who use the steaming method with the couscous from a box, and the steaming method works regardless.

As far as I understand, the dried couscous that you buy at the market is all basically the same. The difference is in the cooking method. You can let it hydrate for 5 mins, then serve. Or you can steam it multiple times for a lighter version. The more times you steam it, the fluffier it becomes. You can also do a fresh version of couscous, or hand-rolled couscous, which has the qualities of fresh pasta. There's a recipe for hand-rolled couscous on Paula Wolfert's website. I much prefer the multiple steaming method myself. I use water, though, not milk. BTW, in the step between steamings where you lay out the couscous in a shallow pan and sprinkle it with water, you can mix in the water and keep the couscous granules separate by gently stirring and moving the couscous with a whisk. Paula Wolfert showed us that tip in one of her cooking classes. Very handy to keep the couscous from clumping!

Love the cheese pix, loved the market pix, too. So where and when was your "teaser" market pic taken? The one with the onions, garlic, potatoes, carrots, beets, plus some grungy pant bottoms and shoes. I thought I was in the mountains of Peru. Sure didn't look like France to me. Now your last market pix look like France...elegant abundance. thanks for the blog.

I've bought and cooked with frozen pandan leaves, & they're OK. Not as aromatic as fresh, IMO, but then, what is?

I cut the X on the curved side of the chestnut. It's easier if the nut is lying on its flat side. I also cut a slit on the flat side of the nut to help steam escape. A friend likes to use an icepick to punch a hole on the flat side. It's early in the chestnut season. Is it possible that those nuts are not quite ripe? If you have a chance, let us know how it goes.

About the taste--I find the taste of okra to be mildly green, not assertive at all. When okra isn't slimy, it has a great texture, crunchy from the seeds and starchy from the inner fibers. Some recipes with okra from Ruta Kahate, the Indian chef I used to work for. Crispy Okra Raita, one of my faves for okra, and beautiful to serve with the red and orange colors of the dressing. Adapted recipe here: http://inmybox.wordpress.com/2008/10/05/oh-okra/ I use a shallow serving dish for the yogurt. That shows off all the colors of the dressing when the spices spread over the yogurt. "...Place the cayenne and turmeric in a small pile on the yogurt...pour the hot oil directly on top of the cayenne and turmeric powder..." I always have trouble pouring the hot oil on all the spices, and some of the spices remain uncooked. Those spices move around when you pour oil on them! These days I make the dressing twice, once for the cayenne, once for the turmeric, and I toss the spice into the hot dressing--after the mustard seeds have popped, and right before I pour it on the yogurt. The colors are less vibrant, but at least all of the spice is cooked and it tastes better. It only takes a second to cook the spice. I tracked down this recipe from Ruta in an old file box, another one of my faves. See what happens when I start thinking about okra? Okra with Curry Leaves and Garlic Adapted recipe from Ruta Kahate 1/2 oz dried tamarind or juice of 2 limes 2 TB plus 1 TB peanut oil 1 1/4 lbs okra, sliced into 1/4-inch rounds* 2-3 shallots, sliced 4 cloves garlic, coarsely chopped 1-2 serrano chiles, coarsely chopped 1 medium-size tomato, chopped 1 tsp ground cayenne 1/4 tsp ground turmeric salt 1 tsp mustard seeds 10 curry leaves If using, soak the tamarind in 1/2 cup hot water for 10 mins. Then massage the dried tamarind with your fingers to form a thick liquid. Strain out the stringy pulp and discard. Set aside the liquid. Heat 2 TB peanut oil in a wok or large skillet over medium-high heat. Add the okra and shallots. Saute for a few minutes, watching out for burning. Add garlic, chiles, tomato, cayenne, and turmeric. Saute for another few minutes. Add in tamarind liquid/lime juice and salt. Cover the pan, and cook over medium-low heat until the okra is soft and cooked through. To make the tadka or dressing: Start with a small pan, as small as you can find, and make sure you have something to cover it securely. Heat 1 TB peanut oil in the pan over high heat. When the oil begins to smoke, add the mustard seeds, and immediately cover the pan. When the mustard seeds stop popping, add the curry leaves and let the leaves turn white from the heat. Pour the dressing over the okra, and serve immediately. * My notes say: Dry the okra thoroughly before cutting it to prevent sliminess. If possible, wash and dry the okra the day ahead, keeping it on a dry dishtowel on the kitchen counter overnight. The end. I'm okra'd out! I'm outta here!

That's the key. I assisted an Indian chef in her cooking classes years ago, and she regularly prepared okra for class menus. My job was to rinse the okra and dry each one individually with a dishtowel. Literally pat and rub each one dry with the towel. A flour cloth towel absorbs the dampness better than a terrycloth towel. I know this method sounds tiresome, but it works. The chef said that ideally you do this individual drying, then let the okra dry further on the counter--on a fresh dry dishtowel--overnight. It doesn't take as long as you may think. (How much okra do you eat, anyway?) Catch up on your audiobooks, or do the drying while sitting in front of the TV.

It sounds like your wine was poor quality from the get-go, maybe from young vines, not to mention less than stellar winemaking skill. I was wondering if you had one of the early Sonoma wines, those early efforts that showed hints of greatness but needed lots of aging...and forbearance. Those are the kinds of wines I've tried on occasion. Many years ago I was at a gathering, and one of the people present was a wine collector. He opened a bottle from Napa Valley's early days (late 60s or early 70s). The wine collector mentioned that this particular winemaker wanted to make BIG wines, did a super-high extraction of fruit, and aged his wines in redwood casks. Yes, redwood. They did that back in the day. The wine was a cabernet sauvignon. Wow. Awful. The wine was still too tannic, after more than 20 years in the cellar, and the flavors were still unbalanced. But that's how great wine gets started, you know? That early Napa Valley wine had the big, forward, rich fruit that California would later be known for, and a great finish too (if you ignored the scummy redwood flavors). People learn. Your Trentadue Winery zinfandel seems to have improved over the years. Here: https://www.trentadue.com/xe/xe.asp?page=viewitem&p=10LSZNAV750&cat=la-storia (I'm not an apologist for this winery, BTW. Don't know a thing about them, and I've never visited the winery. Though, after reading Rotuts' post, I'm curious and I may drop in to their tasting room the next time I'm in Sonoma.) Rotuts, you could ask the winery if they would like that old bottle back for their library collection, and ask them to send you some of their present-day good stuff in its place. Seriously. Don't you deserve it after suffering through their early efforts?

Rotuts, what didn't you like about the wine? Was it very tannic? Also, when did you drink it? I'm curious because I've had a little experience with these old Sonoma/Napa wines (the bad ones), though it's been some years since I tasted them.

Based on what you see in the market baskets, which part of Latin America? North or south of the equator?

Well, they're all storage vegs. The beets are not fresh--you can see the tops have been cut off. The carrots still have the green tops, so they are fresh (or fresher). Many of the carrots are slender. A spring crop? The garlic, I don't know. If we had a close-up of the garlic, I could check for mold. Then I would know the garlic has been stored for at least a few months. My CSA (in Northern California) would deliver vegs like this in the early spring. Beets and garlic would come out of storage. The carrots would be an early spring crop.The potatoes would also be fresh, a spring crop. Some place in South America. Those are slim pickings for a farmers market. The locale is coming off cold weather, and/or it's at a high elevation.

So, how does one make apple butter? Got a recipe or some techniques you care to share? This was originally a recipe for roasted apple butter, that was supposed to cook down in a low (250F) oven for a few hours. It took forever, much more than a few hours, so now I reduce the puree on the stovetop. I still like the concept of oven-roasted apple butter, though. Maybe play with the oven temp? To make Apple Butter: In a large saucepan, combine 3 lbs apples, cored and chopped coarsely, with 2 1/4 cups cider (preferably) or water. Bring to a boil and simmer until the apples are tender. Remove from heat. Combine the apple mixture with 1/2 to 3/4 cup sugar, 1/2 tsp grd cinnamon, 1/4 tsp grd allspice, 1/4 tsp grd cloves. Puree the apple mixture in a blender or food processor. Return the puree to the saucepan. Cook over low heat until the mixture turns dark brown and very thick and spreadable. Stir the mixture regularly to avoid scorching. Notes: Apple butter doesn't have butter in it; it's a fruit spread. You don't have to peel the apples before cooking them. I like to reduce the puree in a claypot, a cazuela, on the stovetop. The claypot produces gentle even heat and reduces the risk of scorching. Since apples can vary, taste and adjust as you go for the sugar and spices. This method is supposed to be good for other fruit butters made with peaches, apricots, or pears. I haven't made other fruit butters, though. Maybe I'll try some pear butter this fall, now that I'm thinking about it. Lindsey, are you still with us? How do you feel about apple butter?

How about Apple Charlotte? It has a pureed and sweetened apple filling. I like the charlotte served with a caramel sauce. When I have too many apples, I prefer apple butter to apple sauce. The apple butter goes on morning toast, pancakes, and waffles. Apple sauce I reserve for grilled pork chops--sometimes--or a quickbread with walnuts. Funny, now that you ask the question, there aren't that many things that I use apple sauce for, either.

Awhile ago I posted a recipe for Baked Greek Omelette with Summer Squash. It's like a frittata. I think it's easier to cook. The recipe is here, post #47. http://forums.egullet.org/topic/26733-zucchini-bumper-crop/page-2 I also like a Spanish potato frittata. I cook the one from Carrie Brown's Jimtown Store cookbook. It's on Googlebooks, here: http://books.google.com/books?id=5CG6Z_eAescC&pg=PT40&lpg=PT40&dq=carrie+brown+jimtown+store+tortilla+de+patata&source=bl&ots=Wql09ALD5g&sig=qQeitHI67R1_z31uOICPuyAg-0A&hl=en&sa=X&ei=FEZLUr2JO4KMygH53IDQCw&ved=0CCwQ6AEwAA#v=onepage&q=carrie%20brown%20jimtown%20store%20tortilla%20de%20patata&f=false One concern I have--you're dealing with eggs, though they're cooked eggs. Assuming you have them chilled in the fridge at first, they'll be warming at room temp during your drive, and then possibly for awhile at the party, for more than 2 hrs. Does anybody have concerns about salmonella here?

Welcome to EGullet! And I'm curious... Why do you think this wine is from Napa Valley? The wine label says the appellation is "California." (Pic of the label here: http://wine-by-benito.blogspot.com/2013/02/2010-deadbolt-winemakers-blend.html ) The "California" appellation usually means Central Valley grapes that are grown for mass-market wines. While many of these wines are drinkable, they don't compare with higher-quality wines that have any of the Napa Valley appellations. Wines from Central Valley grapes don't have the stratospheric prices of Napa Valley wines, either. Central Valley grapes are grown in hot weather and harvested early compared to Napa Valley (or Sonoma) grapes. The hotter climate and shorter growing season mean Central Valley grapes have less flavor and usually higher alcohol when made into wine. These wines can still be enjoyable, of course, and they're reasonably priced.

It's a good question. You would think that sodium chloride is sodium chloride, so what's the diff? You can taste the difference between natural salt and salt treated with anti-coagulants ("easy pour" salt). The difference should show up in testing, also. As for knowing your expensive salt really comes from those elite salt beds in Brittany--appearance would be one clue. The company itself must have a paper trail. That's not to stop them from mixing in some cheap salt from somewhere else, of course--the olive oil problem all over again. Some kind of certification method, which is getting started for olive oil, could be applied to the "pure evaporated sea salt" biz, if conscientious salt purveyors want to try to protect themselves. I wonder if there are any distinguishing "terroir" type characteristics of one sea salt from another that might show up on tests. For example, I gave a shudder when I read about the salt evaporated from SF Bay. (Thanks for the heads-up, Rotuts. I plan to avoid it.) SF Bay is polluted on occasion with ship oil, sewage, toxic algae, a decomposing human body or two...I wonder if those pollutants show up microscopically in the salt. Just wondering about my own local genuine sea salt (which I'll pass up for sea salt from someplace else).