Pierogi

Oh Bruce, that meal looks A-mazing ! What a great way to deal with the "Good Friday Must Eat Fish" conundrum. Nice work.

Ditto to what most have said. The unit itself may be able to handle bones and heavy peelings, but your plumbing is the weak link in the picture. Remember, they just grind....they do not liquify. You still get chunks 'o' stuff going into your plumbing. My plumbing is old.....like 60 years old, and I personally don't feel much like having my main line replaced while I still own this house. I'm perfectly willing to let that be SEP (*S*omeboy *E*lse's *P*roblem.... ) For me, I find even a moderate amount of peelings like potato peels, apple peels, carrot peels, etc. causes me grief. So does leafy greens (lettuces, spinach, chards, etc.) in any great amount. So they all go in the trash. We don't have green recycling, and I don't compost. I'd pay for green recycling if it were an option though. Citrus peels, although they do freshen the unit, also cause me some grief.... Last time I had the clean-out, well, cleaned out, the plumber (at his base rate of $125 per hour) told me "these things like chunks. They don't like thin slivers or leaves". I read that as no peels or leafy stuff of any sort. Chunks of non-fiberous stuff. No strings. No corn-silk, no pea trimmings, no asparagus, no artichoke trimmings, no celery. Ends of carrots, trimmings of potatoes (NO PEELS), ends of cukes, a bit of rice rinsed off my plate, no problem. No peels. No strings. No leaves in large amounts. Tops of carrots, radishes, beets, etc.? Into the trash. And I've never, ever known anyone to put bones of any ilk down one. Frankly, like Toliver and Weinoo, at this point I run it only after I've rinsed plates into that side of the sink. Everything else goes into the trash (or the dogs....maybe the same thing??? )

Ahhhhhhhhh, Tanq, Makers Mark Tanq 10 and Jim Beam rye.... Elixers of the Gods. You're my kinda guy gfweb

I guess if you were actually cooking an entire full, or half, sheet pan, the spatters would be an issue.... But since I'm usually doing no more than 6 slices at a time, *AND* I have a self-cleaning oven (best. invention. ever), it's not a big deal for me, since the pan's pretty much dead center in the oven. OK, I have a pretty wide oven too. And the pan/rack rig goes into the dishwasher. I haven't found that the rack's been extraordinarily slimed, either. Usually I give it a quick blast with some cooking spray before the bacon goes on, and then let it soak in the sink in hot water for a bit before it goes into the machine. Certainly less work to clean, even manually after soaking, than a normal (not non-stick) fry pan....and no stove-top schmutz. That's the biggest thing. All those nasty little cracks and crevasses to get mucked up with the bacon spatters.......

You know, not to curse myself (turning around 3 times, spitting and shouting "beetlejuice beetlejuice beetlejuice"), but I've probably used my Le Creuset about 10 times for no-knead bread, and at least another 20 or 30 times for oven braises. No issue with the knob, and the pot and the lid usually get cleaned in the dishwasher as well. But then, for the bread, which is the only real high-temp application the thing gets, I always wrap the phenolic knob in at least 5 or 6 layers of aluminum foil. Granted, I've never hit/dropped the knob on the edge, but it doesn't seem close to failing. I'd never put it in the super hot oven unprotected, though, just the same as I wouldn't put any saute pans or sauce pans in that had anything other than metal handles unless they were well-insulated by foil.

OOHHHHHHHHH MG !!! Lapcheung bao ! What a fabulous idea. I'd never heard of that (not surprising, since I'm a Polish/Norwegian California girl). But I gots me some lapcheung in the fridge.... Is it just the "normal" bao dough...flour, yeast, salt, water? Day-um. I have got to make that. Maybe tomorrow. THANK YOU DEJAH !

I was just very happy that Sudhir (sp???) with Spice Coast survived. That's probably the only one of any of the concepts I'd patronize. Joey Meatballs (LOVE that moniker, jsmeeker !) is a dolt, and I'd never go to a meatball sandwich place for a fast lunch during a work day, because I'd end up wearing it. So would my kids at dinner (that's, of course...if I had any. Kids, that is). Crunchy Granola Girl doesn't have a clue about what she wants to serve and why, and her food looks like every bad, cardboard, tasteless cliche of what "healthy" food is. I'd probably also go to Soul Daddy, frankly. He's a close second after Spice Coast, if Soul Man can get his food together. I'd do chicken and waffles in a heartbeat for a "fast casual" meal. Yeah. Grill 'Billies. They just were a train wreck. The advice the "investors" are giving the contestants, as has been noted, is all over the place. Is it a fast/quick/good/lunch place for office 'droids, or is it an after school/after soccer/quick cheap dinner place for harried parents and overstressed kids? That's never been made clear, and I think that's hurting the contestants. Of course Indian food isn't going to appeal to most kids. But up until yesterday, kids weren't the freakin' focus ! Steve Ells has got to be one of the singular most annoying people on the planet. And that's saying a LOT.

A couple of recent efforts.... First up, a focaccia topped with caramelized onions, pear slices and bleu cheese. YUM ! (recipe's on my *new* blog....) And a "natural" sourdough. No yeast. Just starter I've had going since December. I finally found a method that gives me a small enough batch to work with, without throwing away half of the starter each time you refresh it. It could be a touch more *sour*, but it's still a pretty darned good loaf. The loaf.... And the crumb....again, no yeast....

For a sink, it should be an easy enough fix, and I'd do it. In my 3/4 bath shower, however, since the feed pipes are sunk into a concrete wall.....not so much. So I live with it. Actually, the sinks in both the master bath, and the kitchen have the feed sources reversed, but they've been compensated for by crossing the under-sink feeder pipes coming from the source to the faucet, so the faucet works as expected. Again, a much easier fix than cutting into concrete......

Good to know that the Shiraz/Viognier combo was good. I think I've actually seen it around these parts, and thought......well.....hmmmmmmm. Next time I spot it, I'll pick it up. That fish & chips looked stellar. My first job was at a fish 'n' chips joint down the street from me. They didn't tell you when they hired you that the smell just NEVER comes out of your clothes. Or your hair. FOR months....well, and the clothes, never. But I still do crave a good fish 'n' chips. Love the pottery cups for the wine. I bet that they would hold the chill on a white or rose quite nicely.

Now *THAT* sounds like an interesting blend? Have you had it before? I love both Shiraz and Viognier.....what are they like together??? Lovely little "Wholefoods" store, by the way. Very charming. And great kitchen, love the leaded glass in the door ! You must have some serious muscle to heft that KitchenAid off and onto that cupboard top ! I'm impressed.... Ah yes...."and they call it Puppy Love" as the song used to say. They do wait until they've wormed their way into your heart to show the destructive traits, don't they? Rosie tore down my drapes (pulled so hard the rod brackets came out of the plaster !), Lulu ate a recliner, etc., etc., etc. The good news, they *DO* eventually ( ) grow out of it.....eventually. Great blog so far. Once again, a head trip hearing you talk about winter coming in, when we're gearing up for hot weather !

Soooooooo, soooooo glad to know I'm not the only one with a crush on Hubert ! *swoon*.....

Back in the day, I used to be an avid coupon user. Not to the extent where I ever got groceries for free, or got money back from the store, but I regularly used to get between $10 and $20 off each grocery bill by using coupons. That was when local chains would offer double (or triple) face value. THAT all changed when the SoCal grocery workers went on strike in about 2003 or so. The chains dropped the multiple value deals for manufacturer's coupons like a hot potato, and never brought them back once the strike settled. In addition, it seemed to me like the majority of manufacturer's stopped OFFERING coupons. The last few coupon inserts in the Sunday papers have been about a quarter the size they once were, and it's all for processed food like Velveeta, fruit juices, Pillsbury products, box mixes and jarred pasta sauces. In other words, stuff I don't use. Very, very rarely these days, I will use a coupon I get handed to me at checkout, or if one of the inserts has a coupon for dog food. But not so much even that anymore. And I'm completely insulted when a manufacturer offers me $0.25 off a $5 box of Cascade (I'm lookin' at you Proctor & Gamble.....). That's barely worth my time to find it, cut it out, schlep it to the store, and redeem it.

Plus 1 for me---"The Prudhomme Family Cookbook". (Thanks, PopsicleToze !)

OK. See. The thing is this.... While you folks with the XY chromosomes like having Padma and Kelly around as the eye-candy hostesses, us folks with the XX chromosomes would like someone to drool over (well in addition to the food). Curtis works for me on that level. He may not have the best cred, he may not have a lot of chops in the kitchen, but...but... He's tall He's got a good body He's blond He's got a killer accent He's cute Works for me. No complaints from this quarter. Heck, I even used to watch "Take Home Chef", as awful as that was, just for the vicarious thrill.......

So why don't "foam 'haters'" dislike "traditional" foams just as much as modernist ones? I have yet to see a cogent explanation of why whipped cream on pumpkin pie is acceptable, but bone marrow foam on steak is not. I just don't see a fundamental difference between the two. Your stated reasons upthread for disliking foam are that: Because one looks like whipped cream (which is unctuous and lovely and, well *creamy*) and the other looks like something my dogs hork up after they've been eating grass.... Which is most certainly NOT unctuous and lovely and creamy. Nor is it something I choose to put in my mouth. What's that line about "eating with your eyes as much as your mouth...."? If it looks like dog barf, *I* don't want to eat it. If you do, groovy. Enjoy your foams and airs and spumas (that *word* even sounds gross). But don't force it on me. And don't tell me I'm a dolt, or unsophisticated, or a rube, or somehow less than you, or not into good food and spirits because I don't share your taste.

Probably late-70's/early-80's. In SoCal, most probably Long Beach or somewhere in the South Bay. I can't remember the name, or the exact location. I remember it smelled....*odd*. Not nutty/toasty, but more vitaminy, fish oil-y. They also sold supplements.... I wandered around, thought "what the hell am I going to do with wheat bran and flax" and wandered back out. No produce, no meats, nothing but bulk grains and the supplements. And granola bars/heavy looking cookies and muffins and such. Between the leaden looking food (I think I picked up a package of 4 muffins that weighed well over 2 pounds) and that vitaminy smell, I knew it was NOT my cup of wholistic tea.

Heidi, the pea salad is so simple its almost embarrassing !!! Doesn't mean its not good, though. It's frozen peas, that are simply defrosted (NOT cooked, critical, don't cook them.) I just run them under water in a strainer for a bit, and then let them drain. Dry them well with a towel before you put them in the dressing. Chop us some scallions/green onions (to taste with the quantity of peas), some parsley (again to taste against the amount of peas) and crisp up and crumble some bacon. Again, to taste with the quantity of peas. The dressing is equal parts mayo and sour cream, dried dill weed to taste and salt and pepper. Mix the dressing, toss in the well dried peas, scallions and bacon, and stir gently to coat. Chill until you're ready to serve. It's an ancient Frugal Gourmet recipe I haven't made in 10,000 years, and had a taste for. Its still damn good, even 30 years or so after the fact. The tomatoes are the brown Kumato tomatoes from Trader Joe's. They were pretty decent for off-season tomatoes, especially after they'd sat on my counter for a few days. A bit spendy, but if you want larger-sized off-season tomatoes, worth it. Generally I go for the cherry/grape tomatoes in winter, but I was making a recipe that needed larger ones, and another eG thread had said these were good. I'd say....maybe one thumb up. Not stellar, but not bad, especially if you can let them age a bit. Now talk to me in a few months, when *MY* tomato plants (got 2 of 'em) start producing, and the promised heirlooms from my CSA start coming in. That'll be a different story.....

Somewhere I read, and it was in an expert's works, like Julia's or Ina Garten's (or maybe both) that mashed potatoes can be held in a double boiler over hot (not boiling) water for quite a long time with no loss of quality. Or in a large glass or ceramic bowl over a pan of hot water (to simulate a true double boiler). Just stir them back up before you serve. If you bake your rice in the oven, rather than cook it stove-top, it will hold for quite some time in the turned off oven, covered. Once recipe I have from Paul Prudhomme says up to an hour this way.

Well done, Pierogi. I had never heard of canneles and so thank you for sending me off on yet another search. Wonderful. So you have to buy a pan in which to make these little cakes it would appear. Is yours silicone or other? Where did you find your recipe? Thanks. I'd like to know what recipe you used, too. I love canneles, but have not been satisfied with the ones I've made. A long time ago, in a Galaxy far, far away.... Actually, several years back on eG, there were several threads about canneles that got me intrigued about the little blobs of goodness. Here's one....Canneles 1...and here's another....Canneles 2 The first one has at least one entry by the wonderful jgarner53 who was a long-time contributor, especially to the pastry threads, and sorely missed. *SHE* knows her stuff... At any rate, when those threads popped up, I had never heard of canneles, but was very very intrigued, to say the least. A bit later, they showed up in the freezer case at Trader Joe's. All you had to do was thaw them, and maybe run them through the nuke machine for a few seconds. I swooned. I died. I plotzed. And these were FROZEN, so I knew the fresh had to be a bazillion times better. Unfortunately, never to be found in any of the local stores I frequented, save the freezer case at TJ's. About a year ago, I was re-reading "Chez Jacques" by Jacques Pepin. If you don't know this book, you should. Part art book (Jacques is quite an accomplished painter as well as a fabulous chef and one very cool dude), part coffee table display book, part memoir and part cookbook, it's about 10 pounds of amazing pictures and text. And lo and behold, a very, very simple recipe for canneles. AND a source for silicone cannele molds, which apparently are the way to go. The "traditional" ones are copper, lined with tin, and have to be painstakingly seasoned with bee's wax. And even then...even then....unmolding is a cross-your-fingers-hope-to-the-gods process. Fast forward to about a month ago. Procured said silicone cannele molds (Amazon, mini ones from Gastroflex) and the Jacques' recipe from "Chez Jacques" and yes, they are a BAZILLION times better than the frozen. AND easy. Amazingly easy ! Stunningly easy. PM me if you'd like the recipe from Jacques....I could eat these things 24/7.

I'm using the ice-cream attachment for KitchenAid stand mixers. It works very well as far as I can tell; mine took about 15 minutes to churn 1 qt of ice cream. The result was very smooth, creamy, and gelato-like. The ice cream attachment for the KA abso-damn-lutely ROCKS ! I have one too, and it is the easiest piece of equipment in the kitchen to use. Just so long as you remember to stash the bowl in the freezer a day or so ahead of when you want ice cream (or, if you're one of those lucky ones who actually *have* freezer space, keep it in there...), it's fabulous. Easy-peasy great ice cream in almost no time.

As usual, everyone's food looks just fabulous. Here's some recent efforts, now that I've regained my will to be in the kitchen ! Indian feast - Tandoori style shrimp, broccoli and cauliflower with onion, ginger, tumeric and my new found nigella seeds and saffron basmati pilaf. This stuff was GOOD ! Belated St. Paddy's day corned beef & cabbage. Also had steamed red potatoes, dressed with butter & chopped parsley and homemade French bread with these: Sesame chicken with rice and steamed snow peas. From the Food Network magazine, of all places, and a pretty decent version of sesame chicken. Chicken chilaquiles. Looked pretty. Tasted, so-so. The filling/sauce was actually quite good, poached chicken breasts that got shredded into a tomatillo/jalapeno/onion sauce. Then layered with crisped corn tortillas, and mixed cheeses (jack, Manchego and queso fresco). I *should've* just rolled the filling into enchiladas. The chilaquiles were hard to eat, and the top tortilla crisp was so tough, it was hard to eat. I've never made a decent batch of chilaquiles. If anyone has a recipe they love, I'd love to have it ! The chilaquiles had some home-made pickled red onions to go on top, but the picture the dish plated looked as though it had squiggly red worms on top ! Maybe I'll save that shot for the "Gallery of Regrets" thread... The onions made another appearance last night, though, on top of 'kraut dogs, served with a pea salad. They may not be photogenic, but they sure did taste good, and went quite nicely with the 'kraut. That was my homage to baseball's opening weekend.

My first entries into the "Sweets" thread. Figured it was about time... First up, a very home-y (and possibly homeLY) apple/pear crisp I made a while back. Nice and warm and cinnamon-y, it was good comfort sweets. A little heavy cream on top, of course, to totally gild the lilly: And something a little more refined. My first attempt at canneles ! THEY were wonderful. I have a new favorite sweet, I think.

Condiments/sauces. As I said in My Fun eG Foodblog, I am a condiment/bottled sauce slut. 4 different kinds of mustard? Got 'em. 2 different kinds of pickle relish? Check. 75 varieties of Asian curries/pastes/sauces (ok, *that* may be a slight exaggeration....maybe I only have 73 of those...)? Yep, in stock. Tabasco, Cholula, Tapatio AND Crystal pepper sauces? Why yes, doesn't everyone? Sriracha AND sambal olek, isn't that a normal pantry? Oh, and vinegars. Don't get me started on vinegars. Red, white, Sherry and Champagne wine vinegars, rice wine (plain AND seasoned), balsamic (white AND dark), fig balsamic, raspberry, tarragon, and a few more I can't remember what they are. Oh yeah, and white and cider. Condiments. They're my downfall. And, um, I may have a few too many spices. And canned goods. But the latter are for emergency provisions. Yeah. That's it.....

I'm sorry. I don't quite, errrrm, understand.... Please explain the concept of "couldn't fit bottles (of alcohol) into the moving van"??? Those go in the trunk, baby, well cushioned, so they don't leak or break !