Emily_R

Totally agreed on grape leaves and on potato salad with vinaigrette. I also feel that way about tabbouli and salsa -- I hate cold salsa. I might also feel that way about hard boiled eggs -- need to think about those a little more.

So glad to hear about this -- thanks for posting. I miss Cyclo!

Gotta say I'm in the school of my-husband-cleans-as-I-go. Sometimes he is cleaning up after me so quickly that he'll wash things I wasn't even done with yet!

Just made a new salad that totally rocked my world, not to mention using up zucchini from the garden. Zucchini and Arugula Salad with Lemon Anchovy Dressing. My only changes to the recipe were to use a higher proportion of arugula to zucchini, and to add some fresh chives. The dressing proportions were perfect, and this salad was just heaven... http://www.formerchef.com/2010/06/21/zucchini-and-arugula-salad-with-lemon-anchovy-dressing/

I am so impressed with those of you who have forced yourself to overcome... As of right now, I detest ketchup, and mustard will actually make me gag. I really wish I liked them both, but I don't wish it enough to face my gag reflex day after day...

Hey folks -- I made two batches of lemon bars for the 4th... First a batch of Ina Gartens, which while being highly acclaimed online, weren't lemony enough for me, and were a little gummy from all the flour. Then I found this recipe, made it, and they were fantastic. Brought both batches to the BBQ and these were the hands-down favorite... http://www.aminglingoftastes.com/2008/05/lemon-lovers-lemon-bars.html Emily

Thanks Boston -- that was a big help. I'm pretty sure that I used more than 50% fruit by volume -- basically I filled quart mason jars 3/4s full of berries, and then the alcohol was just enough to cover them -- so I think I'll suck it up and give up the fridge space!

Hi folks -- I'm overrun with berries on our property at the moment, and so am trying my hand at some infusions. So far have strawberry infused tequila, raspberry infused gin, and black & red raspberry infused pisco which is destined to be liqueur. My question: Can someone tell me if I absolutely must refrigerate while these are infusing, or if they can stay in a cool cabinet? (AKA how much damn fridge space do I need to devote to liquor!?) Thanks so much, Emily

Made the mocha sherbet again -- I think this is one of my absolute favorites from the book. So rich and full-flavored, yet light and easy to eat after a heavy meal... Anyone out there who hasn't tried it -- its a must!

I've got to say I'm on the other side of this than Peter. It is hard for me to imagine that marinade will take as well to parboiled meat, and in addition, it seems like you're leaching lots of chicken flavor into the water when parboiling. Not to mention, its not as though chicken thighs and drumsticks take such a long time on the grill -- I really don't even see what the *need* to reduce cooking time would be.

Hey Anna -- Thanks for posting this.! I was skeptical as the marinade had so few ingredients, but I had a half a pound of chicken breasts to use tonight and gave it a try -- very tasty! My only changes was to add 2 tsp of cumin to the marinade, and I used ground chile de arbol (in half quanity) in place of the pepper flakes. Surprisingly flavorful, and made a great chicken sandwich when paired with some chipotle mayo I had lying around...

Ok, two tips that have been new to me this year... When using the food processor and making some kind of messy oily marinade or puree, I can put a large piece of plastic wrap over the bowl *before* putting the lid on (slide the lid on right over it), and the wrap will keep the lid nice and clean (not spattered with liquid). The other tip isn't exactly a cooking tip, but still... I have two full size freezer in our basement... Just recently I bought a set of wet-erase pens and a few overhead projector plastic sheets. Taped the sheets to the freezer and am using the wet erase pens to write down the freezer inventory. When I take something out or into the freezer, I just wipe off the previous entry on the projector sheet and modify it! Emily

Hey Peter -- Could you elaborate (for those of us without induction experience) why it doesn't work with a large pan? Do the parts that are larger than the burner not heat up? At all?

This seriously says it all.

In addition to cereal and milk, I think pasta with butter is also pretty close to nirvana.

Amen.

This is a different kind of shame but... I don't like sous vide as a cooking method for steaks. I actually *like* the ring of more well done meat followed by rarer meat -- I like the textural contrast. And broiling my steaks way gets more char on the outside than I've ever been able to get when I grill them after the sous vide process.

Its interesting to read about the differences between a cube steak and jaccarded steak (and not hard to see where the confusion about the two comes from), since (for example) in Alton Brown's episode on cube steak he uses a jaccarder to puncture thin pieces of meat and calls them cubed... http://www.foodnetwork.com/good-eats/cubing-around/index.html

Thanks ChickenStu -- It helps to have a recommendation for one of the many Bowery restaurant supply houses... Without any sense for which one to choose, I always just got choice overload and walked away!

Hey folks -- Anyone know where to buy a cast iron tortilla press cheaply in the city? Some Mexican bodega someplace that might sell one? Thanks so much! Emily

Wait -- they make a sound when you peel them? Really? I didn't notice. Yes, I'll definitely peel them again -- I think they noticeably improved the texture...

Darienne -- so glad you liked it! The roasted peppers look really nice in there -- will definitely add those next time. I feel like a dolt since I actually had roasted peppers in the house yesterday. My guess is that fresh herbs will add a major wow factor if you make it again... Love the idea of it with the quinoa salad, or with a tabbouleh...

I did peel them by hand, but it was no big deal -- took 10 minutes max, and was fun to do while watching a little TV. I haven't found the water separated out, and its now 24 hours later... The other thing I meant to say earlier is that it definitely didn't take 10 minutes of blending! Maybe 3 minutes of active blending max (accompanied by stopping to stuff it down into the blender more, stir it up, etc.

Ok, so this thread sparked a hummus craving... And I'd also been wanting to see for myself whether skinning the chickpeas really makes for a smoother product. Made this batch in the blender -- which I also think smooths things out better than the food processor. My best hummus ever -- ultra creamy and pillowy soft... Just enough garlic and lemon... I go light on the olive oil in the hummus and light on the tahini -- maybe 2 Tablespoons of each for two 15 ounce cans of chickpeas. Rest of the liquid is chickpea water from the cans and lemon juice. Served with grilled flatbread and an eggplant/tomato/feta salad and it was heaven. I'm really looking forward to trying the "california style" posted earlier... And to trying to recreate the best hummus I've ever had, which had artichoke hearts pureed in it...

WOW do I have a fantastic new recipe to submit here... I can't believe its been in my to-try pile for almost three years... In August 2007 the NY Times published this recipe for (Roasted) Eggplant Salad with Peppers, Mint, and Caper-Feta Vinaigrette -- http://www.nytimes.com/2007/08/15/dining/151arex.html?_r=1 I finally made a (somewhat bastardized) version of this yesterday, and it was incredible. I didn't have red peppers, but the dish didn't need it (and actually I think the crunchy texture of raw peppers would have been strange with the softer roasted eggplant and fresh tomatoes -- next time I make this I'll try with some roasted peppers instead). I added fresh oregano to make up for the fact that I didn't have tons of mint... And I skipped the garlic and added lots of fresh chives instead. Also used less oil than the recipe called for. I know this sounds like I didn't really make the recipe at all, but the core of it -- roasted eggplant, tomatoes, capers, lemon juice, feta, and fresh herbs -- is totally outstanding. I was kicking myself that I forgot to add in some arugala I had, which I think would be amazing with this combo... Served this with grilled flatbreads and homemade hummus (inspired by the hummus thread here), and it was over the top good. http://www.nytimes.com/2007/08/15/dining/151arex.html?_r=1