Jon Savage

Stopped by there after work today... Wow! Well worth even a special trip IMHO.

Do tell. Pretty please.

Yep. Tasty indeed. But squeeze the excess water out of the potatoes first. Bliss... I only make these for chanukah so I have a good few months to wait.

Thanks so much for the tip - since I live and work in Long Beach I'll be heading over to check that place out sooner rather than later.

Just wanted to say thanks for the foodblog as a former expat I applaud you.

Not travesty (but) having tried all many cheeses Swiss is teh besto IMHO. --edit: Especially tasty @ 2 in the morning 3 really (happy daylight savings time)

I use big (4 / 8 / etc quart) plastic tubs with locking lids- food safe air tight, relatively cheap and readily available at Smart & Final and/or a restaurant supply stores.

You could make letscho. equal parts by weight bell pepper (or yellow Hungarian peppers) onion and nice spicy (sliced) sausage gyulai if you can get it. Throw everything into a pot and cook on low until it becomes a lovely thick stewlike mass. Serve with boiled potatoes and or bread for dipping. No reason why this would not work in a crock pot. --edit don't salt this until done, the sausage can add a good bit of salt.

Very very tasty. Definitely worth the effort.

You might want to get some blade guards while you are there. As for size-I had been using an 8" knife prior to getting the 240mm Gyuto and found myself wondering how I'd managed so long with the shorter knife. It took me very little time to get used to the longer knife. Keep in mind that the japanese knife will also be much lighter than a similarly sized European style knife as well. I guess I'm urging you to reconsider getting the 240

I've got one of the 240mm Tojiro DPs and I really, really like it. It certainly performs well as well as knives costing much more IMHO.

I made marmalade from a couple pounds of our Meyers early this year. Really really tasty stuff. I'll do it again.

Reading this entire thread with my face still numb from a visit to the dentist was not the best idea in the world. Torture really since I was at least a couple hours away from being able to taste let alone enjoy food. I dismembered a chicken and have same marinating in butter milk a little salt and a generous dollop of chili garlic "sauce" (more of a paste really) from the same folks who make the red rooster sauce. I'm looking forward to frying this up tomorrow; will be my first attempt at (southern) fried chicken - I make chicken schnitzel all the time but have never tried this. Should be fun.

Paella is a long time favorite of ours.

I upgraded from a Freshroast + to a stir crazy / convection oven recently and have been extremely pleased with the results. Were I to do it over I'd skip the freshroast altogether since the ability to do batches of around 1 pound for maybe $25 more than the Freshroast seems to represent better value to me. The results taste better to me as well but that may be simply a result of my having improved my technique. This morning's batch, aged sumatra lintong from the green coffee co-op:

I made a wok full last night, trying this method for the first time, and the fries turned out really well. The timing turned out to be similar to the CIA @ home method paraphrased upthread. I'd definitely do this again for those times when we really want fried fries.

I don't have a specific Finnish recipe per se but the recipe below produces a result similar to what you describe, more crepelike. This makes anough for 2 people but scales well. 1 cup flour 1 egg milk salt to taste Combine flour and egg whisk in milk until the batter's texture is about like heavy cream. cook in a lightly greased non no-stick pan, seasoned cast iron or a well seasoned carbon steel crepe pan work well.

I've been enjoying the varied opinions and reviews in this thread. I'll be buying a copy simply because I really enjoy Ruhlman's writing.

Been doing so for several months and well worth the trivial effort involved.

This was the most animated I recall Padma ever being. Must have had something special on her wheaties. Tom seems to be getting less and less camera time and slipping into some dark lord persona. I too think Brian will be getting the boot next week. Despite the fact that I love to gripe about the show I also never fail to watch it. The best part of this week's show was Bourdain's blog IMHO. I wonder if Bourdain will replace Colicchio next season?

I think it needs nothing colder than zone 8 so it would need to be brought indoors for the winter.

All of the freaking checkouts are some permutation of express lines at my local supermarket. WTF -- I might actually like to buy more than 10-15 items ar once and would like to be able to do so w/o some line nazi glaring at me 'cos I have more than the express line allows. Seriously - no normal check out lines at all @ this Vons. I appreciate that it is @ the beach and all but some of us do actually umm.... live here...

I made some last night using a modified version of the recipe in recipe gullet (added 1 t coriander, used 50/50 cilantro/parsley instead of parsley alone and 2 C chickpeas instad of a fava/chickpea mix. They turned out extremely well and will be added to the regular rotation.

That looks pretty darn tasty! I don't pre bake the crust at all. I get our oven as high as it will go (550 in this case). The pizza takes 5-7 minutes and the usually is spot on as far as texture etc. goes. I diverge a bit from most others here in that I don't use a baking stone at all for pizza instead preferring to use a pizza screen. I have found that you really don't want to sauce/top the dough until immediately before putting it into the oven or the texture may suffer. As you have already noted less is more as far as sauce is concerned.

I did a variation on the 7 hour lamb using my offset smoker today. Just used mustard, garlic, salt & pepper as a rub. The leg was NZ spring lamb that I picked up @ the halal market whilst buying other goodies on Thursday. It was simply amazing. Melt in your mouth good. I kept the smoke chamber around 200 topside, let it go for most of the day and served with tahina sauce, pita. Best gyros ever IMHO. Honestly I'd never have thought to do that to lamb w/o having read this thread but I'm sure glad I did.