djyee100

People tend to miss the luxurious mouth-feel of fats when eating vegetarian dishes. Vegetables may be starchy, but they are also "lean." That's why the craving for dairy and eggs. Also, veggies have an earthy, bitter edge to them, even the sweet veggies like carrots. Dairy distracts from and ameliorates the bitterness. All this is a complicated way to say, I think you're normal.

I always chop onions, celery and carrots for mirepoix in the food processor. My method is more elaborate than the super-quick method you're looking for, though. My results are always good for an even, coarse chop. - Cut the vegs in coarse dice or coarse slice by hand. Keep the different vegs separate. Big even-sized pieces will mean smaller even-sized pieces in the food processor. - Chop each veg separately in the food processor. Put a moderate amount in the container, and hold down the Pulse button to the count of 5. Look. Scrape down the sides. Hold down the Pulse button to the count of 5 again for a finer chop. Keep going with these steps until you like the texture. Food processors tear as much as they cut, that's why. To chop garlic in the food processor, set the processor on while the container is empty, so the blade is whirling around in there. Toss a peeled clove of garlic down the food tube. The clove of garlic should jump around and chop against the whirling blade, to land as chopped garlic against the sides of the workbowl. It ain't elegant as a knife chop, but for some applications it's fine.

To mellow out kale, try blanching it first. Kale can be tough and bitter, and not take well to sauteing without some extra prep. With that in mind, try blanching then braising the collard greens in your CSA order. Collards are another tough, strong-tasting green. Braise the collards with some oil and garlic, maybe a little onion too, and serve it with a dash of hot sauce. The Chinese cabbage and fresh red onions can go into a vinaigrette cole slaw. Or even better, a Thai-style cabbage salad with hot peppers, cilantro, and peanuts.

Wonderful blog! I love what you're cooking. When I make sausage, I stuff it rather loosely. Then I lay the tube out on the counter and gently even out the meat in the casing. A needle is handy to pierce air bubbles. I pinch and twist to make the links. With a looser packing, there's always plenty of room to apportion and twist the links. Make sense? The pinch-and-twist action will tighten the meat in the casing to form firm sausages. I always think of piment d'espelette as a Basque product. I have a small jar of it in my cabinet, and I should check out more Basque recipes. If you're ever in the Bay Area, the Spanish Table stores sell piment d'espelette. They also sell by mail order. Though when I think of it, I would rather go to Paris to shop for piment d'espelette--or anything else, for that matter.

I think this will answer your question. Read Remy's reply. http://answers.yahoo.com/question/index?qid=20080719081451AAoylWY This piece from Fine Cooking gives you the science. See the paragraph, "Acidic marinades 'denature' proteins." http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx Basically, a brief soak in a marinade that is not too acidic will do the trick. To me that says, keep the red wine, ditch the lemon juice for your steaks, and maybe keep the steaks in the marinade for about an hour at most. Anybody else with ideas about timing the marinade? As for that lesser-carcinogenic business, somebody is playing games with the anti-oxident properties of red wine. Personally, I think the jury's still out on the anti-oxident benefits of anything. I drink red wine because I like it. Enjoy your wonderful steaks!

Some people have said that watching people sniff their food is unattractive. Maybe that's why it's not done more often, because it makes sense as a way to enjoy your food. My curiosity led me to ask, Is sniffing your food bad manners? Naturally Miss Manners has the answer: http://www.washingtonpost.com/wp-dyn/content/article/2010/02/23/AR2010022304837.html

I've known professional cooks and long-time home cooks with the ability to smell when food was done. No timers for them. They're busy with something in the kitchen, then their heads swivel around, and they know it's time to take the food out of the oven or off the fire. A friend of a friend could smell if a dish was salted enough. (I have a hard time getting my head around that one.) Regrettably, I don't have the ability myself, but I suspect the ability can be developed, like so many other things. Maybe we're underestimating what the sense of smell can do for us, besides enhancing the pleasure of eating.

A psychologist once told me that smelling your food gives you another satisfaction in food besides simply chowing it down. She specialized in overweight disorders, and counseled her clients to smell their food deeply before taking a bite. She believed that consciously smelling food gave her clients some satisfaction in the food before eating, and encouraged them to eat less. Do I sniff my food? I do if the dish smells especially yummy. Otherwise, I just start eating. But I must say the psychologist's theory is plausible. Chris Hennes looks pretty skinny in his photos.

Dcarch, I've spent a lot of time staring at an oblong of jello. Gorgeous! Of course I pondered my usual question, How did he do that?? It looks like you put each layer of jello in the mold, let it set until the edges were firm but the middle still wet, then added the next hot layer. That's why the colors are more clear at the edges, but blended in the middle. Those complementary, greenish-reddish colors blended to gray in the middle. I like the effect. The color blends are rich. Not typical for polychrome-colored jello, that's for sure! Very painterly. So how did you do this?

I suggest that you find a copy of James Peterson's Meat: A Kitchen Education, which contains an explanation of jus for a couple of pages, as well as a clear pictorial of the process. The text begins on page 9, the pictorial on page 36. James Peterson came through here a few months ago, publicizing the book. He demo'd making jus in a cooking class that I attended. It was an "aha" moment for the class--we realized why our jus had been so lackluster before. This was the process: - Start with the roasting pan that has gunky stuff and fat on the bottom. If the gunk has caramelized completely, good. If not (& this is frequently the case), put the pan on the stovetop over medium to high heat until all the bits turn golden brown. Then pour off the fat. - Add about 1/2 cup broth (or water) to the pan, deglaze over high heat, scraping up the browned bits. - Strain & serve. A little of this concentrated, caramelized jus goes a long way. Plan on 1 tablespoon per serving. Peterson demo'd Roast Rack of Lamb with Marjoram-Scented Jus. After straining the jus, he added some freshly chopped marjoram, let the jus heat up gently with the herbs (no boiling), then served it. This excerpt from Peterson's Cooking cookbook also explains making jus from roast chicken. It's the same process. Go to the second column, first paragraph: http://books.google.com/books?id=N1wssR1cU-cC&pg=PA244&lpg=PA244&dq=james+peterson+meat+preparing+chicken+jus&source=bl&ots=iIUT3hHziA&sig=vr3Fs6Uwzp9rxICrDEyK_wyaLXw&hl=en&ei=92MBTtiFMJmssQPrpNSqDw&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBoQ6AEwAA#v=onepage&q&f=false

The name is confusing because these cookies are not like gingersnaps. The Brandy Snaps in the Fanny Farmer Baking Book are filled with brandy-flavored whipped cream. The basic cookie, however, is a tuile--butter, corn syrup, sugar, flour. Here: http://books.google.com/books?id=oioeRpagr_kC&pg=PA619&lpg=PA619&dq=fannie+farmer+baking+book+brandy+snaps&source=bl&ots=nR-aqJJ3VW&sig=g644AKwp6iTLQ2p3mT2PK6C7kX8&hl=en&ei=vh0ATv6QIJi4tQPA182qDw&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CCwQ6AEwAA#v=onepage&q&f=false I've seen the term lace cookie used interchangeably with tuile all over the place. The Fanny Farmer Baking Book presents a kind of oatmeal cookie as a "lace cookie." (See the recipe above the Brandy Snaps.) That's not typical. Though those oatmeal cookies are fantastic--I ate them once at a party. Florentines seem to be a heavier deal, with butter, sugar, honey, cream, flour, & chopped nuts & citrus peel. Compare the entries for "tuile" and "florentine" in Food Lover's Companion. If you're looking for a moldable cookie recipe, check out David Lebovitz's tuiles as cookie cups here (keep scrolling): http://www.davidlebovitz.com/2006/11/baking-class-on/

I'm glad you were able to track down the correction on Googlebooks. Usually I check an adapted recipe against the original before posting, but this time the typo eluded me. The recipe requires about 6 lemons. The lemon oil is as important for flavor as the lemon zest. I like Boyajian lemon oil, which I buy either at Williams-Sonoma or Sur La Table. For all those egg whites, you could try Lemon Angel Food Cake with Lemon Glaze, also from Lori Longbotham's Luscious Lemon Desserts. I haven't tried this one myself. Sounds good, though. An adapted recipe is on this blog (also on Googlebooks). The original recipe says to let the glaze mixture stand for 10 mins before using it. Then, after pouring on the glaze, let the cake sit for at least 10 mins so that the glaze is set before cutting. http://www.bakingobsession.com/2007/11/29/lemon-angel-food-cake/

I like the lemon-y suggestions. If people aren't keen on chocolate, often they like lemon. I've made these Lemon Sugar Cookies many times for parties & potlucks. They are always a hit. My neighbor's kid asks for them for her birthday. Lemon Sugar Cookies (from Lori Longbotham's Luscious Lemon Desserts). An adapted recipe is on this blog: http://www.oursilverplatter.com/site/blog.php?label=bGVtb24gc3VnYXIgY29va2llcw== Another crowd-pleaser are Sugar-Topped Molasses Spice Cookies from Dorie Greenspan's Baking From My Home To Yours. People gobbled up a bowlful of these cookies when I brought them to a potluck party. An adapted recipe is on this blog: http://www.goodeatsblog.com/2008/12/sugar-topped-molasses-spice-cookies.html For a savory scone, you could look at the recipe for Jalapeno-Jack Scones with Chive Butter from Joanne Weir's Weir Cooking in the City. I baked the original recipe awhile back & I thought the scones were good. My notes say to try the recipe with cheddar cheese & chopped jalapenos, but I haven't gotten around to that. The scone recipe is on Googlebooks, here: http://books.google.com/books?id=ReV1lS1J9NMC&pg=PA77&lpg=PA77&dq=joanne+weir+jalapeno+jack+scones+with+chive+butter&source=bl&ots=wzGGPrLfnM&sig=8GT1n6cPCW_1wU8hoz8UPeakq-k&hl=en&ei=7Wr5TfCWJurTiAKCpJSqDw&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=false

You could consider what happens in cooking the Indian milk pudding, khir or kheer, which is basically milk, sugar, & flavorings slowly stirred & cooked for hours over low heat until it is reduced to a thick custard. The taste is amazing. It's not just cooked milk. I can't tell you what the science is, but you can't duplicate that rich flavor except with long slow cooking.

Hear, hear! Usually I go out to eat to catch up with friends, find out what they're doing. I can go to a so-so restaurant with a good friend & have an enjoyable time. A couple years ago a large group of us had an annual reunion (various people had moved out of the Bay Area), & we went to a restaurant with superb food and a noise level that rivalled a rock concert. We could barely converse with each other. It didn't matter to me how great the food was, I was disappointed with the experience. When dining alone, I prefer the quiet restaurants. I like to hear myself think. Sometimes a waiter will come over to chat for a couple minutes, & we will share foodie news. I like that.

A souffled omelet with strawberries & kirsch. Strawberries are in season now, too. http://www.challengedairy.com/recipes/breakfast-foods/grandmas-omelette-souffl%C3%A9-with-strawberries Chef Hubert Keller says this is his grandmother's omelet, & he cooked it for his wife when they were courting. I've never tried this omelet (it's on The List). Love the story, though. Since farm eggs are of uneven size and weight, I suggest weighing the eggs for this recipe. Shirley Corriher in Cookwise gives 1.75 oz or 50 g for 1 large-size, whole egg, out of shell.

Kim, I've never tried it with broccoli, but why not? I suggest slicing the broccoli florets 1/4" thick. You could also play with the cheese, maybe try a cheese that goes well with broccoli, like mild cheddar. How about a pinch of cayenne, too?

Chocolate sponge cake? chocolate chiffon cake? Chocolate pave cake is another mousse cake. When baked correctly, it's light & melts in your mouth, not dense & fudgy. This blog has an adapted recipe from David Lebovitz's Room for Dessert cookbook. The ingredients are the same, the instructions are....hmmm. Make sure to whip the egg yolks and sugar to form a ribbon. The cake is done when it is set but still a little jiggly in the center, like a souffle. Lebovitz's recipe calls for 8X8X2 square pan, or 9X2 round pan; baking time is 35 mins at 350 degrees. After you remove the cake from the oven, let it cool for about 15 mins before turning out of the pan. Recipe: http://cafebacaro.blogspot.com/2009/02/tasting-that-couldnt.html If you're serious about trying this recipe, try to get your hands on Lebovitz's cookbook for the original recipe. The devil is in the details, as they say, and the original recipe has the details. Or, forget about cake, and make a chocolate mousse, too. Or, forget about doing any more work, and stick chocolate shavings or a nice chocolate piece as garnish on the vanilla mousse. Your dinner sounds like a great idea. good luck!

If you google "Cook's Illustrated pot roast" the mag has some great articles about pot roast & the process of long, slow cooking for tough cuts of meat. You have to sign up for trial subscription to read it. Norm Matthews has given you a good basic summary of how to cook the major beef cuts. Also-- If you look at a chart of the animal & where the various cuts of meat come from (google "beef chart" or "meat chart"), it makes sense that the parts of the animal that move are the toughest, e.g., the shoulder and rump. Those are also the most flavorful parts of the animal. (Because they get the most blood circulation, I was told--not sure if that's the real reason, though.) The short loin near the spine doesn't move much at all. So filet mignon, sirloin, & porterhouse steaks are tender, but , IMO, they don't have much flavor. You always want to cut across the grain to shorten the meat fibers, so the meat is less chewy.

I think Norm Matthews is on the right track. Skyhskyh, what are the names of the cuts of meat (or steak or tenderloin) that you are finding tough and lean? What cooking methods have you tried already? ETA: There's nothing wrong with sous vide, BTW, but it shouldn't be the alternative or fallback for skill with basic cooking.

Yes, I always use that method for cooking sausages on the stovetop. I don't remember where I learned it. The simmering in water, followed by frying in its own fat, keeps the sausages moist and caramelizes the outside. That's a good method to share, Nickrey. A pic of some Thai sai oa sausages that I cooked by this method:

The roots will keep for a long time in the fridge, no need to make a paste. Trim off most of the stems, maybe leaving 1" or less of the stems attached to the root. Wrap the root in a paper towel, enclose it in a plastic bag, & stick it in the fridge. I've kept cilantro roots for a couple weeks or more this way.

The KitchenAid mixer is a godsend if you bake. It does the hard work of kneading dough, beating egg whites, and creaming butter and sugar. It does those tasks better than I do by hand. I've worked with the sausage and pasta attachments, on other people's machines, and those attachments can be handy for those foods. I think there's a danger of overmixing on any machine, and I've known people who have baked tough cakes because of overmixing. I don't know about cookie doughs, though, since I've never done any comparisons on mixing times. I wonder if the nature of cookies hides the fact that they are tough (tougher?) from overmixing. For butter-based cakes and cookies, my system is to use the KitchenAid to cream the butter and sugar well, slowly beat in the eggs until just incorporated, then finish the batter or dough by hand--alternating liquid and flour, and stirring with a spoon. No overmixing that way. For a stiff cookie dough I will use the mixer at slow speed, until almost all the flour is incorporated, then finish by hand. If you want to use your KitchenAid mixer more, start with bread. It's fun, it's rewarding, the dough is alive with yeast, and the bread smells great when it's baking.

Kim, welcome back! I like Mr. Kim's compound butter. Kitchensqueen, your post reminded me that I should use balsamic vinegar in marinades more often, for that little bit of sweetness. Genkinaonna, Congrats on finishing a splendid foodblog. I'll have to check out the recipe for the Spring Vegetable Pot Au Feu. Looks great. C. Sapidus's creative clean-out-the-fridge meal upthread inspired me to look into my own fridge. I did have a bunch of ingredients lying around for recipes I wanted to cook, but hadn't gotten around to yet. So I rolled up my sleeves and started tossing the food out of the fridge and onto the counter. A springtime fave, Asparagus Bread Pudding, with fontina and parmesan cheeses, thyme & parsley. On the side, a last taste of the citrus season, Blood Orange Salad with Fennel, Red Onion, and Black Olives. The recipe for the Asparagus Bread Pudding, from Annie Somerville's Everyday Greens cookbook, is available online. http://books.simonandschuster.com/Everyday-Greens/Annie-Somerville/9780743216258/excerpt/4 The recipe for the Blood Orange Salad came from Rosetta Costantino. It's not Calabrian, though, it's a Sicilian dish, inspired by the food of her Sicilian husband and in-laws. For this version I used only one fennel bulb, and omitted the mint. http://www.finecooking.com/recipes/fennel-orange-salad.aspx

C. Sapidus, lovely meal with some unusual combinations. Cleaning out the fridge can be fun. Which reminds me... Dakki, what region is that?