djyee100

I've defended Amanda Hesser here and elsewhere -- she's a good writer and a smart cookie. This piece was misguided . The Obamas are busy privileged people. So what if Michelle doesn't cook? ← Read the article. She never says that Michelle, or Barak, should "get back in the kitchen." To say or imply that she does is to have misread or to consciously distort the article. Agreed, Hesser never says directly that either or both of the Obamas should get into the kitchen and cook for their kids. But Hesser does say: "Which is why Mrs. Obama might want to expand her food message to include cooking." "And it wouldn’t be surprising if, with a little exposure to the kitchen, Mrs. Obama took to cooking herself. Her progress could be our progress.And with those arms, she could out-whisk anyone." Duh. I don't feel a hammer hitting me on the head, but what was that thing brushing by my forehead? And I'll reiterate: if Michelle Obama takes Hesser's advice, and advocates more home cooking to busy working parents, she had better get into the kitchen herself. Otherwise she risks a potential public relations problem. (cf. elitism, Alice Waters, asking people to bear the pain for your ideals, etc., etc.)

Hesser says that Michelle Obama should advocate home cooking. But she hasn't thought through the implications. If Michelle Obama were to advocate cooking, when she doesn't particularly like to cook and doesn't have to cook, people will say she's being elitist. Then we could merge this thread with the "Backlash Against Alice Waters" thread. Postscript: Abigail Adams did not cook. Not when John was ambassador to England... (page 81) http://books.google.com/books?id=cLwub0cpA...snum=5#PPA81,M1 Not when John was president, either... (page 250) http://books.google.com/books?id=3Qzb-xM-2...num=8#PPA250,M1 But check out one of my favorite First Ladies, Dolly Madison: (page 478) http://books.google.com/books?id=mwJ3AAAAM...ly+madison+cook With successful husbands--even before the presidency--, I doubt if any of the First Ladies spent much time in the kitchen, except to supervise. They were upper-class women. For most of history, home cooking wasn't just women's work, it was often considered menial work. So that says something, doesn't it?

If cooking for your kids is so important for their physical and emotional health, why isn't anyone asking Barak to get busy in the kitchen? Michelle Obama was being honest when she said cooking is not her thing, and that's important. If your heart isn't in it, that's how it is. The bottom line is to put tasty, nutritious meals in front of your kids--somehow. Where I live, I notice that working parents rely on frozen & premade foods during the week, then try to make meals from scratch on weekends--usually grilled meat and fresh veg salads. They're trying.

A green garlic soup with cream from James Peterson: (keep scrolling down) http://elmwoodstockfarm.blogspot.com/ A green garlic soup with potatoes from Alice Waters: Yukon Gold or Yellow Finn potatoes are fine for this soup. http://www.gourmetsleuth.com/recipe_ggsoup.htm I haven't tried either of these soups. When green garlic shows up in my CSA box, I make Vetou's Asparagus from Kate Hill's A Culinary Journey in Gascony. I've shared this recipe with others, who tell me they love it. Make sure you add the single mint leaf. You can taste it in the final dish. http://books.google.com/books?id=pTKmngEnH...e+hill#PPA71,M1

Agree, or so a British chef once told me. The "brown crabmeat" is the soft yellow-brown & white stuff found in the cavity of the top shell. The yellow-brown stuff is a gland; the white stuff is crab fat. Usually added to a sauce for a savory flavor. Taste a little before you use it. Sometimes it can be bitter (then I discard it). ETA: Oops, taste it if it has been cooked. Not sure if your recipe calls for cooked or raw crab.

The leftover hot dog rolls are perfect for fried clam rolls with tartar sauce; also shrimp salad or lobster salad. I toast or grill the day-old rolls to soften 'em up. I've always liked Beverly Gannon's recipe for spicy shrimp salad made with a dressing of mayonnaise, cilantro, sriracha, & sesame oil. I've thought of serving this shrimp salad in soft white rolls, but haven't gotten around to it. There are never any leftovers, probably because I and others happily eat this salad with spoons straight from the bowl. The shrimp salad is a subrecipe in this recipe: http://books.google.com/books?id=hUK0obUbH...+gannon#PPA3,M1 Do the rolls freeze well? You could wrap the leftover buns individually in plastic wrap. Then on a busy day, you could grill a burger or hot dog, toast or grill the frozen roll, & you're good to go with a quick sandwich. These rolls taste good slathered with butter & grilled, too...

A salad of green beans, roasted red peppers, & sauteed mushrooms. Cook 1 lb green beans in boiling salted water until they are crisp-tender; drain well and let cool. Slice 1/4 lb mushrooms & saute in a little olive oil with a pinch of salt; set aside. Peel & seed 2 roasted peppers & cut into strips; set aside. Make a vinaigrette of 1 minced shallot, 2 TB red wine vinegar, 1/2 cup extra-virgin olive oil, S & P; maybe a pinch of sugar to round off acidity. A handful of toasted hazelnuts, skins removed & chopped, would be great if you have them. Combine the peppers & mushrooms with the vinaigrette in a large bowl, & let marinate for a few minutes. Just before serving, add in the nuts & green beans. Toss well. Taste & adjust for seasoning, especially for enough salt (legumes like green beans often need more salt). Serve immediately. My adaptation of a recipe from chef Kelsie Kerr.

When my neighbor was making this dal, the aroma drifted from his kitchen windows into mine, and I asked him for the recipe. From Robin Robertson, Fresh From The Vegetarian Slow Cooker (page 103). Available on Googlebooks: http://books.google.com/books?id=sZ9cxS52L...rtson#PPA103,M1 Also, a Split Pea & Parsnip Soup on page 42: http://books.google.com/books?id=sZ9cxS52L...ertson#PPA42,M1 Recently, this recipe for dal caught my eye in the Esalen Cookbook by Charlie Cascio (page 170). I haven't gotten around to cooking it yet, though. http://books.google.com/books?id=VN6knI1ol...kbook#PPA170,M1

I'm scratching my head here. A yellow cake with almonds, buttercream frosting & fruit filling? Doesn't sound very Lebanese to me! Not Eastern Mediterranean, either. More likely French or Italian.... As for the cake looking "Mediterranean," & not "American"--maybe ask your client what he/she means by that. More details from your client about the flavor profile, texture, and appearance of the cake might help you out, too. Meanwhile, here is a Mediterranean cake made with olive oil (page 196): http://books.google.com/books?id=zsE4R2CGq...y&lr=#PPA196,M1 And another olive oil cake made with almonds: http://www.foodnetwork.com/recipes/cat-cor...cipe/index.html Some fruit & whipped cream on the side? That wouldn't look "American." I haven't made either of these recipes myself. To be honest, given the choice between eating an olive oil cake and a traditional butter cake, I'll take the butter cake every time.

Thank you, slkinsey & project, for the statistical explanation. At one point in my life, I would have understood what you're saying. I had to study statistics in grad school. I managed to learn enough to pass the exam. But after the exam, upon leaving the classroom, I tilted my head to one side & all the statistics fell out. End of statistical knowledge for the rest of my life. But to return to the topic-- If I feel tense or distracted, my cooking skills go kablooey. It is actually better for me to buy takeout at these times. Then I won't obsess over what's really bothering me and the bad food I'm cooking. Right now I'm pushing a project deadline. Last week I blew a batch of potato bread, a batch of chicken stock (how can you mess up chicken stock? don't ask) and something else that took a long time to prepare, but I burned it at the last step--I don't remember what the dish was now, because I've repressed the memory. But the silver lining is that you realize who your friends are. I gave a loaf of the potato bread to a friend, & said, It tastes fine, even if it doesn't look so good. He said, That's OK, I'll eat it with my eyes closed. You see? A true friend.

I suspect the double boiler prevents burning. Hazan's instructions caution you to keep stirring the simmering sauce. Given the short cooking time, I would not expect much difference in flavor between the two versions. I'm curious to try this recipe, too.

They were at Aspen at the time. Maybe they were enjoying a Rocky Mountain high when they wrote those instructions. Try this-- Thin Spaghetti with Anchovy & Tomato Sauce adapted from The Classic Italian Cookbook by Marcella Hazan 1 tsp garlic, chopped 1/3 cup olive oil 4 anchovy fillets, chopped 2 TB freshly chopped parsley 1 1/2 cups canned Italian tomatoes, chopped, with their juice Salt & freshly ground black pepper 1 lb spaghettini In a small saucepan, saute the garlic in the oil over medium heat until the garlic is lightly colored. Add the anchovies and parsley, and saute for another 30 secs. Add the tomatoes, salt & pepper. Lower the heat & simmer for 25 mins. Stir frequently. Taste and adjust for seasoning. Cook the spaghettini in lightly salted boiling water until the pasta is al dente. Drain, remove to a warm bowl, and mix with the sauce. Serve immediately. This recipe sounds good to me.

If you're hand-kneading, I suggest that you not use the high-performance flour like Giusto's. That's better suited for kneading with standing mixers. Instead, try kneading a longer time with bread flour like King Arthur or Gold Medal Better for Bread. In the videos I linked to upthread, Forestier (if I remember correctly) pats a properly kneaded ball of dough with her hand to show its texture & bounce. That's what you're looking for. The videos have helpful hints for shaping and slashing the loaves, too. Forestier bakes her loaves at 425 degrees. Reinhart in Bread Baker's Apprentice bakes at 450 degrees. So it seems your oven temp could be higher. I aim for an internal temp of 205 degrees when I bake lean artisanal breads. Of course you don't want to burn the bread, but the more you bake it, the drier and lighter it becomes inside. Another helpful link on making French bread: http://ayearinbread.earthandhearth.com/200...sian-daily.html Good luck! If you have a chance, let us know how your baking goes.

Actually, a thin crisp crust is the ideal. Are you steaming the oven twice? Once as the bread is put in the oven, and then a second time after 5 mins or so. The oven temp is another factor to consider (the higher, the crisper). I like Danielle Forestier's methods, which I was introduced to several months ago at a class she taught at Ramekins in Sonoma. She's in a video also from the PBS show she did with Julia Child way back when. http://pbs-juliachild.onstreammedia.com/cg...ct=0&viKeyword= For less fluffy bread, I suggest using a flour with higher protein content. I use King Arthur bread flour myself, with good results. For chewier bread, you can even go with Giusto's. http://www.worldpantry.com/cgi-bin/ncommer...&cgrfnbr=171236 I've baked with the high performance flour (13% protein) and that bread is chewy. Too chewy for baguettes/batards, IMO...but if that's what you want... I suggest kneading that bread with a KitchenAid. Also, are you hand-kneading or using a KitchenAid? Maybe only a little more hand-kneading will develop the gluten to give you the chewiness you desire.

My favorite quick recipe is Linda Carucci's 20-Minute Tomato Sauce. It's remarkably tasty. I usually start with pureed, chopped, or diced canned tomatoes to save time. The recipe is available here on Googlebooks (page 115): http://books.google.com/books?id=nc0OBABTH...num=6#PPA115,M1 If you want a recipe of pantry staples only, no fresh herbs, here's a recipe from Papa Andrea's Sicilian Table by Vincent Schiavelli. I haven't tried this recipe myself. (On page 39): http://books.google.com/books?id=Zt24M3F5P...rinara#PPA39,M1 The book itself is a fun read--some wonderful family stories.

I agree. Thirty years ago I moved from the East Coast to SF. I was an impoverished grad student living on a stipend. When I began shopping at a local organic food co-op, I was shocked at the high prices for organic produce. In California, no less! I asked one of the co-op workers, How can people buy food at these prices? She replied, People should eat less. That comment did not go over well. Over the years, I've come to regard organic food more positively. IMO, it tastes better, it contains more nutrients, and it's less harmful to other plant and animal species from insecticides and herbicides. But it was the benefits of organic food, not somebody telling me how I should eat, that persuaded me. It seems to me that a wiser approach is to inform people of the benefits of organic food, and let people figure out their own choices. (Postscript: Also, I've tried to listen to Seamus Heaney's audiobook of Beowolf, and couldn't get through it. )

You haven't said what level of class you're looking for, but I'll make this suggestion anyway: An intro class in knife skills at Kitchen on Fire in Berkeley. http://www.kitchenonfire.com/schedules.php?m=6&y=2009 and https://www.kitchenonfire.com/course_class.php?class=767 The next knife skills class will be held on June 4. KOF has given more advanced knife skills classes from time to time, but I didn't notice any when I glanced at the schedule. Maybe email KOF to inquire? I used to assist Chef Mike C in cooking classes, and I still take class at KOF occasionally. I can vouch for the quality of Chef Mike C's teaching, and he's a wonderful person, too. KOF is located next to Chez Panisse and across the street from the Cheese Board in the heart of the Gourmet Ghetto. So when your class is over, you can spend your time eating through the East Bay. Besides the Gourmet Ghetto, there's also the Rockridge Market Hall http://rockridgemarkethall.com/index.php, the Oakland Chinatown http://www.oaklandchinatownchamber.org/, the San Pablo Avenue shopping corridor http://www.sfgate.com/neighborhoods/eb/sanpablo/ (great for hard to find spices and ingredients), the Berkeley farmers markets http://www.ecologycenter.org/bfm/, the Solano Avenue shopping area http://www.solanoavenueassn.org/, and the Fourth Street mall http://www.fourthstreetshop.com/. If you ever find yourself bored with the East Bay, you can cross the Bay over to San Francisco, which is known to have a few interesting restaurants and shops.

When salad mix from my CSA gets a little brown around the edges, I saute it in olive oil with chopped garlic. Really, salad greens also make tasty sauteed greens. They do have more water in them than regular stir-fry greens. I spin-dry them before sauteing, and make sure to keep the heat high when cooking them. This recipe for stir-fried iceberg lettuce, Asian style, sounds intriguing, though I haven't tried it. Maybe it will work for salad mix, too? http://www.saveur.com/article/Food/Stir-Fr...Iceberg-Lettuce

It seems to me that if there's one food that should be eaten super-fresh for safety and aesthetic reasons, that food is sushi. But I suppose some people are reluctant to throw out expensive leftovers. Assuming the sushi is safe to eat, here are some options: 1) Vacuum pack it, store it at the back of the freezer, then throw it out later, when it looks really unappetizing. Alternatively, defrost it and serve it to people you don't like. 2) Will you eat anything with chocolate on it? Enrobe the pieces in ganache. 3) Mash it up well, place mixture in a casserole dish, and pour Campbell's Cheese Soup over it. Place in 350 degree oven and bake for 45 mins, until it is warmed through and bubbling. You could eat it. Or, you could let it cool to room temp and let your kid play with it. 4) Pack it in a sturdy box with some dry ice, and mail to Santa Claus, North Pole. Do not put a return address on the package. 5) Preserve the pieces in plastic, and adorn your apt with it. Be sure to tell guests it is Art. 6) Bronze the leftover pieces, and proceed as in (5). Hope this helps.

Congratulations on taking the plunge with breadbaking. That's a nice first effort with a challenging recipe. For tips on shaping and slashing loaves, I suggest this video of Danielle Forestier on PBS' Baking with Julia: http://pbs-juliachild.onstreammedia.com/cg...ct=0&viKeyword= good luck with your breadbaking!

Sounds like you're not alone. http://www.americastestkitchen.com/ibb/pos...x?postID=237251

About Yank Sing for dim sum. The Stevenson St location is smaller and more pleasant than the Rincon Center; also closer to the Moscone Center. The Rincon Center, which I avoid, can be very loud. The best dim sum come out hot and fresh from the kitchen at 12 Noon and 1PM. I suggest you make a reservation, and make it for either of those times. http://yanksing.com/locations/index.html I wrote about some SF neighborhoods I liked in this old post, Post #3, on this thread: http://forums.egullet.org/index.php?showtopic=95978&hl= BTW, Zuni Cafe has garnered a couple negative reviews since I wrote that post. I haven't been there myself lately, so I can't say. Ebisu at 9th and Irving is closed for renovations until mid-May (check their website). CUESA sponsors some foodie events in SF. Their seasonal suppers come within your budget. Perhaps something for you to do when you're here? http://www.cuesa.org/events/calendar/ Hope you enjoy your visit!

Are you referring to Sysco, the mega-food distributor that claims to be going green and focusing on local suppliers? This article appeared in the April 2009 issue of Saveur, and Sysco must have liked it, because it's posted on their website. http://www.syscosf.com/about/Sysco.Greener...veurArticle.pdf This blog had some interesting commentary on the article: http://deliberately.typepad.com/more_delib...his-n-that.html If Sysco can do its work with greater energy efficiency and local sources for food, I'm all for it. I'll wait and see how these initiatives pan out, though. Meanwhile, I'm with Rancho Gordo. To the degree that's feasible for me, I'll support local growers I meet at my farmers markets, and of course, my CSA. Energy efficiency is undoubtedly important, but other factors matter, too. I like the freshness and quality of the food at the farmers markets, and I like dealing directly with the growers. I can visit my CSA's farm, see the hedgerows and owl boxes that they provide to support other species, learn about the farm's educational programs for school kids, and donate to their program of organic vegetables for low-income women with cancer. Not everything important is quantifiable and counted into a cost-benefit analysis, after all.

Mitch & MikeJ, you're turning out some gorgeous loaves!

The author of the Salon article and her husband apparently don't have children, either. Don't get me wrong--I thought the article was worthwhile. But parents of kids face other issues. Do they want their kids to be the only ones hauling beans and rice in their lunchboxes, when the other kids are eating sandwiches filled with meat, cheese, or tunafish? And what happens when the other kids are eating cupcakes for lunch and their kids are eating carrot sticks? As the people on EGullet know, there's a strong social component attached to what you eat, and kids face different peer pressures compared to adults--and react to them differently, too. Then there's something called the adolescent growth phase. My friends with teenagers notice how their kids vacuum the fridge for a few weeks, then grow an inch. These parents do the best they can, and buy healthy organic food as the budget allows, but the bottom line is, they have to fill up that fridge.