heidih

I have never had one. For ginger I use this multipurpose guy from the Japanese 98cent store. The fixed blade does thin slices of cucumber, daikon and the like. I use a lot of citrus zest in my cooking but remove with a swivel peeler and generally pound with the salt in the mortar and pestle or slice finely. For those calling them indispensable - what is regular use? When I hear microplane I think of the rasp looking tool Shel links in post #1 . The rest seem more like a hand held paddle grater versus box grater.

I have no desire for one but saw that L & L has them now when I rifled through the weekly circulars. http://blogs.ocweekly.com/stickaforkinit/2014/04/ramen_burgers_l_l_hawaiian_barbecue.php

Mark - I would think that on the grill you don't get the steaming effect as well as the MW and that the silk strands would not glom onto the husk or be as "squeezable". At any rate, I braved the annoying video and had to laugh that the image they show has a gnarly thick piece of silk embedded in the kernels. Really - I had no idea it was so time consuming or difficult to strip an ear

eGullet member chardgirl documented a goat feast cooked by some of her farm staff starting at this post http://forums.egullet.org/topic/78851-eg-foodblog-chardgirl-21st-century-peasant/page-5#entry1073481 Then scroll down to post#166 for the "Mexican haggis". The cooks are from Michoacan, Mexico.

Shel - what if you had Toots over for a mini tasting session since you are doing this to her palate? Chop a small quantity of meat and perhaps start with 3 simple versions. She likes fennel seed so mix up a simple salt, pepper, fennelseed plus a touch paprika or your Aleppo. Then try a more traditional one lightly seasoned with a poultry seasoning mix (typically marjoram, thyme, coriander, black pepper, rosemary, savory and sage and salt). For the third something more non-standard like Soba's suggestion above. As we are taught to do with stuffing mixes, you then pan fry just a tablespoon or so of each for the tasting.

I was surprised when the weekly ads featured rapini at my local big chain grocer (Albertsons) for $1/50/bunch this week. I have only purchased from the farmers market. I checked it out and the bunches were large and vibrant. I looked at Elizabeth Schneider's Vegetables from Amaranth to Zucchini and got some background on the vegetable as raised here in California. She says the D'Arrigo brothers noticed a plant similar to something they recalled from Italy and started a breeding program in the 1930's favoring small leaves, juicy stalks and many buds. Their logo was the smiling face of one of their kids (Andy) on a pink label. I untwirled the wire-tie and sure enough it was Andy Boy from Salinas, California! Simmered with minimal water, salted with chicken powder (don't hate me), and finished with roasted garlic oil I made yesterday - a meal in itself with some rice.

The eGullet course here would be an excellent way to get a foundation of knowledge. http://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

I find it to be quite unique; particularly in a salad where it stands out. Though it should be readily available in any market with Middle Eastern tendencies or even in large chain groceries, you could make your own with a recipe like this http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe.html

In her most recent book Oaxaca al Gusto, Diana Kennedy cautions that there have been reports of toxicity. She cautions to use the native or criollo avocado leaves only as they have not been reported as toxic and are the fragrant ones (Persea drymifolia) versus the Guatemalan Persea americana. Then there are many hybrids. I don't know the genetic background of my trees and choose not to experiment.

JayP - I didn't mention Korean because I find that generally to be served in a way that needs to be shared in order to experience enough of the dishes. Los Angeles has fantastic Korean (and Chinese) options so if you can get a group together..... You are hampered by being without a vehicle since that limits your ability to slam on the brakes when you see an interesting cart or truck. However, as in many big cities the cabdrivers tend to be from another country and can often point you to their local favorites.

As I noted back in 2008, it doesn't bother me. I don't describe myself with the word in conversation. If someone asks if I am a foodie or makes a comment I usually respond that yes I am interested in food and that I find it to be the universal language. A conversation in the local big chain grocers the other day jelled that feeling for me. I was third in line and the person being served was writing a check...slowly...so plenty of time to chat. I noted to the gentleman in front of me that the cardboard carrier for his 6-pack of Modelo dark beer looked like it was falling apart. He thanked me and said he had just noticed it himself and would be careful; we didn't want broken glass and beer all over the parking lot. We went on to exchange some jokes about Irish drinkers. As he got to the cashier he said that life was good as it was a beautiful day and he had Rubio's (local chain) mahi-mahi fish tacos planned for lunch. The cashier had never had fish tacos so that discussion ensued and then the man and I discussed the excellent salsa bar at the referenced restaurant. He concluded with "Have a lovely afternoon ladies. I guess we are all foodies at heart".

Though I live in the Los Angeles area I don't generally dine out so am of no use! However, for the current vibe of the city take a look at the LA Weekly restaurant section. Jonathon Gold (Pulitzer prize winner re food writing) reviews there. http://www.laweekly.com/restaurants/ Also if you see a taco or mariscos truck with a good group waiting - don't hesitate to risk minimal dollars for a possibly excellent experience. USC is adjacent to downtown which has had a huge upsurge in new restaurants lately that, per the reviews, are worth taking a look at. Also downtown I would check out the newly revamped Grand Central Market for a food explore. http://www.grandcentralmarket.com/ Report back after your adventure

"Zoodles" aka zucchini noodles are all the low carb/low cal/healthy rage these days. https://www.google.com/search?q=zucchini+noodles&espv=2&tbm=isch&tbo=u&source=univ&sa=X&ei=N0fAU_qrCMykyATosYLgCg&ved=0CFIQsAQ&biw=1242&bih=565 My stepmom does this often and gifted me with one of the hand held gadgets to make them. She usually does a creamy sauce - just simmering them briefly together. The last one I really enjoyed was something like lots of sauteed onion, part of a can of cream of mushroom soup (not my fave but to give you the flavor idea) and a scattering of parmesan. We girls sat around the table and polished it off out of the pan before my dad smelled anything cooking! I have not used the gadget yet but if I am able to hit the farmers market this weekend I will give it a try and report back.

And no bananas

That is my stepmother's go-to. She makes it at least weekly. I generally do not like a dressed one either, but have enjoyed fruit with a light simple syrup with lime or lemon zest and fresh ginger juice. Just enough to provide a touch of contrast and a spark.

I use lots of ice and have the garden variety twisty ones. The method that works for me is not to fight the tray. If they are not releasing immediately I let them sit on the counter for just a few minutes. In my climate that gives enough "melt" to easily release. I also make sure there are no bits of ice left before refilling as that makes the next set of cubes stick. Again - just a couple minutes on the counter, rinse, and re-fill. If I am really powering through the ice I store extra cubes in a ziplock bag.

What kind of fruit?

Katie - I have not tried it but am tempted. My understanding is that the process gives you the creamy cheese from real good cheese not dulled by the flour of the the traditional bechamel. MC'ers - yes, no, you are in love with it???

I have always thought of zucchini bread as a vehicle to use up the vast quantities that seem to pop up in the garden all at once coupled with a misguided sort of self-delusion that the use of the vegetable makes it "healthy". I have never had one that really tasted of zuke. All I can offer is the suggestion to use the youngest squash possible as they will have the most flavor, in my experience. Once you start tossing in the spices and other add-ins that most recipes include you generally further mask the super mild flavor.

Those attractive yellow squash flowers - how are they typically used in your area?

CatPoet - I suppose we should have asked - what recipe are you trying to make? Perhaps that will let us help.

It is not a raw sauce

The market is flooded with so many versions of products. Tomato paste is a thick paste. Puree is in the middle with the "sauce" being the most liquid. To me puree plops off a spoon while sauce flows off a spoon. Paste sticks to a spoon

The images in the first link by rotuts are what I would use if cooking from a US recipe that called for tomato sauce. The second link are products marketed as pasta sauces and generally have various additional ingredients over and above tomatoes. The easiest substitute in a recipe would be tomato puree of a pourable but not watery consistency.

Shelby - what are the leaves on top - to me they look like grape but maybe wet cuke?