Pierogi

I'd guess it would be either to avoid having any stray fuzzies fall into the dough, or, if you used a bowl that didn't contain the rise, having the dough come up high enough to hit the underside of the towel, thereby acquiring said fuzzies. But its just a guess.

The green ones, soup is the only application I'm aware of. The yellow ones are great in Indian dals, although I do have to admit I don't see much of a difference in taste between the yellow and green (especially when heavily spiced), so I don't know why they couldn't be used interchangeably. Other than authenticity, of course. Or, if you've got a sadistic streak, you could do what the nuns used to do to my mother to punish misbehaving kids and make said kid kneel on a pile of uncooked peas !

*THOSE* look amazing....any chance at a recipe or technique outline?

I've come to the conclave I trust the most to hopefully settle, once and for all, the burning question in my mind.... Is it best to "dip 'n' sweep" (DnS) or "scoop 'n' sweep" (SnS)? Inquiring minds want to know. All my culinary life, I've done "SnS". Seems to me, that was what La Julia advocated, along with perhaps Jacques and other pros I respect. Perhaps even Martha prefers "SnS". That is, fluff your flour with your scoop, scoop it to overflowing into your measuring cup, and sweep off the excess to level with a thin, straight edge like an icing spatula. The argument for "SnS" is that the flour is fluffed, and not compacted, as it would be in "DnS", so you don't get too much flour in your dough. That said, the current (February 2011) issue of Cook's Illustrated, which I also respect as a fount of geeky wisdom, says in their article "Secrets to Perfect Cookies" that aside from weighing the flour (let's not muddy the discussion with that), "DnS" is preferred--i.e., you DIP the cup into the flour canister, and then do the same sweeping motion. Hmmmm. For the record, I agree that weighing is best, if the recipe is written with weights. Most of mine, especially my old cookie recipes, aren't, and I ain't enough of a math Whizzzz to do the conversions. Don't make me try. So. What say EG? "SnS" or "DnS". Which is the more accurate of the admittedly, inherently inaccurate methods?

It's a great gratin! I don't have that book, but I dug up the recipe online, here. This recipe specifies Yukon Gold potatoes, which I can't get. What are people's thoughts on waxy versus floury potatoes and dauphinois? I favour waxy, myself. For this, you want to veer towards the waxy. You may need to adjust the liquid to compensate (I'd say Yukons are about mid-way between new potatoes and Russets), and I'm not sure if you'd need more or less. In my mind, the starchier Russets would absorb more?

Grapefruit/avocado salad is the bomb. Supreme the grapefruit, and use the juice for the dressing. Toss with the avocado, some chile powder or ground dried chiles (or red pepper flakes), a bit of ground cumin or coriander (not both), maybe a hint of minced garlic, S&P, a tiny pinch of sugar and light olive oil or other light oil. Taste, if you need more acid, add some mild vinegar or another citrus juice. Add some thinly sliced sweet onion (red, if you can find a sweet one, 'cuz it looks purdy) and some julienned jicama. Put that over chopped romaine, and garnish with shaved queso anejo or Parmesan. Good eats, amigo.

*FIST BUMP*

I do the Chris H./Scubadoo/jsmeeker method, but do it over a bowl to catch the juice, flicking the supremes into another bowl. I always lose too much of the juice if I do it on the cutting board. Then squeeze the heck out of the "guts" into the juice bowl to get the last of the luscious goodness.

I have found (and will probably be pilloried by the real sausage-heads around here for suggesting it ), that for small quantities of ground meat (up to a couple of pounds) a food processor works just groovy. Freeze the chunks of meat for about a half an hour before you blitz them, and don't put it on autopilot - pulse, pulse, pulse. Don't overdo or you'll get a paste or mush. But do it carefully, and it works. Oh, and don't overload the machine, either. Cut the chunks about an inch square or a bit larger (roughly), freeze a bit, and process maybe 5-6 at a time.

I have a several "vintage" Pyrex/Corning pieces that were my mother's, so I'm fairly confident that they're made and tempered properly, and aren't going to blow up on me. I use them regularly and love them, both square/rectangular pans and round, covered casseroles. I also have a "newer" (maybe 15 year old) Corning 11x15-inch pan that's sort of rounded on the corners, so it's more oval than rectangular. I use that regularly as well, for lasagnas, enchiladas, baked zitis, mac & cheese, etc. Never had a problem with that either, though I am careful not to expose it to temperature shocks. I have one of the "Polish Stoneware" pieces that were/are so popular. It's just gorgeous, but it says not to use it above 350°, so I don't use it as often as the glass pieces. I love it though, because it holds heat so well. Because they're so beautiful, I'd have more if I could afford them, unfortunately, they are very pricey. I don't love making casserole-y things in metal. The bottom always seems to get too cooked and brown for my taste. I'd think the Emile Henry type pans would be good, but again, pretty big bucks. I'm not sure how I'd feel about enameled cast iron. I loves me my Le Cruset, but braisings such a different method than casseroles...

.....Although this Rosemary gratin clickie was pretty damned amazing, and made for a beautiful presentation. I did it for Christmas Eve dinner, and it was a huge hit. Even good reheated.

It's a great gratin! THE best !

Shelby (and Mr. Shelby), I am in absolute AWE of what you accomplished this week. What an eye-opening experience it's been for this only, ever BIG-city girl (born in Chicago, grew up in an LA suburb) to see what real life is like in the rural faraway. So similar in so many ways (we have many of the same products in our pantries) and yet so very very different. The line that sticks in my mind is (and I'm paraphrasing) "if we're out of milk, well we just don't use/have milk that night". Me...I'd throw on my shoes, grab my purse and keys and drive (yes, drive, it's SoCal) the mile or so to the MegaMart (one of 6, honest to God 6, within about a mile radius) and get some. And I probably wouldn't even put on a sweater or jacket, because, well, its SoCal. It was truly a delight. Thank you so much for inviting us in.

Jaymes ! THANK YOU ! I thought I was either loosing my mind or totally becoming a wimp ! Seems most red onions these days are hotter than the whites/browns/yellows. About a quarter of the time around here I can find them that are sweet, but not as sweet as I remember. The rest of the time they are mind-blowers. I always taste before throwing them willy-nilly into my salads. And it's a crapshoot. I can't tell by look or feel which is going to be nice and mellow and which is going to blow the top of my head off.

Now, here's something *original* I can offer !! LOL.... I have a rockin' recipe for ginger scones from a celebrity restaurant here in LA that was published in the LA Times several years back. It uses crystallized ginger, powdered ginger and fresh grated ginger. They were spicy for sure.........but gooooooood. Here's the link for that: Hans' Scones I've also made the triple ginger scones from "150 Best American Recipes" that adds powdered, dry ginger to the mix, and they are also very very good. If anyone wants that recipe, let me know and I'll PM it to you, since it doesn't seem to be available as a link.

I discovered the powdered buttermilk not too long ago, so, my can is just opened. I wonder if we should dump the powder out into a ziplock bag and store it in the fridge? Or if just storing the can in the fridge would help? I LOVE this stuff because I never seem to have buttermilk when I need it. And, I agree. The flavor comes out more in the powdered version. Hi Ambra and Shelby. FWIW, I've been using the same brand of powdered buttermilk as Shelby for over a year now. In fact, I'm still on my first container. I've stored it in the fridge and it has not clumped or turned hard. Agreed ! I have it too, and its been in the fridge for over a year, and it's still very granular and free-flowing. Just used it on New Year's day for the cornbread with my Hoppin' John. ETA---Should've read the rest of the blog *AND* the other 37 responses advising refrigerator storage before I jumped in with my esteemed opinion.... Sorry for piling on....

Like everyone else (I've always been sort of a follower, lol), I mainly use reds in salads, sandwiches and salsas - i.e., raw applications. They're usually sweeter (although I've had some red ones that blew my sinuses out) and crunchier. They seem to hold the crispness longer than the whites or the yellows. chef.vaizard, I can see the alure of the color change in something like a jam, but normally I find it very "icky" for want of a more technical term. They don't brown, they don't bleed out totally, they just, sort of slimy looking. I'd never use red onions in a sauce or an application where the background was light. I have used them in a red wine sauce for pasta, but the wine makes up for the color change. Around here the yellows are about 1/3 cheaper than the whites, and they seem to last longer, so they're my onion of choice. I will buy whites if I'm making a serious Mexican feast, since I know they're prefered in that cuisine, but 99 times out of a hundred, it's yellows in my pantry for cooking, with one or two sweets (Walla Walla, Mayans or Vidalias) or a red for raw use.

"The Apprentice" by Jacques Pepin, a great look at what formed his career and life, and also at the traditional French brigade system of training chefs. I'd 2nd the reccomendation for Julia's "My Life In France" and Reichl's "Tender At The Bone" although not so much "Comfort Me With Apples". That one didn't sing to me as much as "Tender At The Bone" did.

*That* looks amazing ! I have 1/2 a turkey breast & 2 drumsticks in my freezer waiting to be roasted later this winter. THAT will be leftovers, and I'd never thought to make mashed potatoes with it, but well, yeah. That just totally works... ETA----ARGGGGGGGGGGGGGH (as Charlie Brown would say), still haven't got that quote with picture thing down. Next time, yeah, next time.

Over the course of the last couple of years, and primarily last year, I have taught myself to be a pretty darn good bread/roll/biscuit baker. And I never was before. Yeast scared me, intimidated me, and always got the upper hand. Last September, I bought a pound bag from King Arthur Flour ! I've even done sourdough, with a natural (no commercial yeast) starter I nutured along until it was ready, used some for a loaf, and then tucked into the fridge for future use. It's about time for me to wake her up for a new loaf, but I digress.... The problem I have with Pillsbury products, ALL Pillsbury products, is that they all have a strange....very distinctive....."taste". I wouldn't call it an off-taste, but it's common to all Pillsbury I've tried. Crescents, Whack-A-Can biscuits, Whack-A-Can breadsticks, pie crusts, Whack-A-Can cinnamon rolls, freezer rolls and biscuits, all Pillsbury stuff I've tried. Like I said, not a "bad" taste, but not....right. Not what I find in homemade products, or good commercial products. I've not tried the boxed hot roll mix (haven't seen it here actually, or I probably would've before I made peace with the yeast), but I'm betting I'd find that same "taste". So, I'll pass. That "taste" is actually part of the reason I was determine to teach myself to bake. I wanted to make hot-from-the-oven dough product that didn't taste like Pillsbury. And yeah, like Isabelle said, for 10 bucks I got my pound of yeast and 5 pounds of King Arthur flour. Even this liberal arts major likes those economics. That rant stated, I have been in a situation recently that gives me time to indulge in home baking (I'm no longer working...makes a huge difference). Before that, I only baked on weekends, and didn't really have the time to experiment. So I can totally understand the allure of "quick and easy" rather than a day's investment into kneading and rising and punching and rising and forming and rising. But even with that, I'd stopped using Pillsbury stuff because of, well, that "taste". There are, methinks, better quick alternatives. Bridgeford and Rhodes frozen doughs come to mind....

Oh yeah, oh yeah, oh yeah... We gots ourselves a Shelby blog, oh yeah, oh yeah, oh yeah ! Happy New Year to you too, Shelby ! This is going to be another great week ! That angel you have over in the left corner of the window sill, I have that too. I collect angels and one of my dearest friends gave it to me years ago because she "was cooking like you do" ! And I love, love, love your pie safe with the dragonfly handles. That is a stunning piece. Can't wait for tomorrow. *edit* well, that picture link sure didn't work, but you get the drift....

Fabulous send-off to 2010, Chris. Many many thanks to you and your family for allowing us all along for the holiday ride. Happy New Year !

Mine will be with a ham bone from the freezer, and the beans, some veg (celery, onion, maybe a bell pepper or a jalapeno, or both....), some herbs, a leftover andouille sausage from earlier in the week. Maybe some tired tomatoes if they hold out until then. I'm getting mustard greens in my CSA share tomorrow, so there's my greens. Rice, and I'll make some cornbread. The lottery is way up, and the drawings on New Year's Eve. I'm hoping that the luck from planning the blackeyed peas, greens and rice will carry over to the ticket I plan on purchasing....

THAT trick is worth the price of admission ! Way cool. And, like Shelby, I have a *lot* of the same cookbooks. Great minds.....

Andie, that is exactly what I thought it would be when I saw it in the foodie catalogs, and I think I saw some "Top/Iron/Master" chef use it on a TV show. I really didn't get how that small amount of exposure to the smoke could do any deep, full, flavoring. Thanks for confirming that initial impression. I guess it's really not much more than....(wait for it....) Smoke and mirrors (sorry...couldn't resist) Seriously, thank you for your very educated opinion. Yours is a voice I know I can always trust.