heidih

Abra's recipes always make sense http://frenchletters.wordpress.com/2014/06/27/slow-walnut-wine/

Looks like zucchini flowers to me..... and I am not seeing tendrils, just something hollow stemmed like scallion Of course I could be totally wrong as I am wont to be

The eggs benedict dish at Kitchen Story looks pretty amazing. What are the garnishes over the eggs and in the fruit cup that look like a fried piece of pasta?

With you on the popcorn Kerry - what is your method of choice and favorite topping(s) if any?

The last one I did was pre-cooked low and slow. I think I used the crockpot. Then I transferred it to my Weber grill to finish and add some smokiness and crisp the lovely skin. It was a bit fragile by the time I transferred it and would not have survived being placed on a spit. However, I set it widest end on the grate so that all the skin was exposed and it crisped well.

Based on a quick perusal of the news stories, the igniting spark was the use of the word "thinspiration". I took it on its face as something that would inspire a person to slim down. Apparently it is a well established term in the anorexic (ana) community and is heavily loaded in a seriously unhealthy way. Based on the times I have seen him, it sounds like a term he may have thought he coined. This has nothing to do with food just like anorexia at its core does not. As others have noted, the instant ability to vent feeling publicly to a vast audience often leads to "oops" - just like hitting send on the email... As to the right or wrong of postponing or cancelling the new show - again - nothing to do with food.

We have a topic about the egg and tomato dish here http://forums.egullet.org/topic/135727-egg-and-tomato/

Not high capacity, but if you can find one of these they work so well. They do not butcher the fruit. Pointer and middle finger through the holes and fruit in the cup. It helps to have someone else handing you the fruit and pulling out the pits if they don't pop out The cup is ceramic. Made in Austria. Proabably came over on the boat with the family.

I get this. There are some localities where restrictions are in place and where individual homeowner practices impact the entire community water supply as Chris Hennes and others have noted. We are in a drought here in California. It is frightening and if you google around about farmer water rights and fracking that will scare the hell out of you, as well as the clearly acknowledged water rights issues as noted in other posts. All that is beyond the scope of this food forum, but I will say that for me the act of being mindful of my water use keeps the larger issue in the forefront. As Andie noted, many areas have public programs that will give you the info on conservation methods. A click through this website of the local water replenishment district is quite interesting in terms of how much the agencies are doing to recycle and conserve. http://www.wrd.org However, as my activist neighbor says "they are not gonna believe it is serious til they turn on the tap and no water comes out..."

Porthos - as a gardener and a keeper of many roses I wouldn't do it (use pasta water w/ oil & salt). The Epsom salt referred to has nothing to do with table salt. Also the oil in the soil may hinder the beneficial bugs and other organisms.

http://forums.egullet.org/topic/143392-tongue-pastramipickled-tongue/?hl=%2Btongue

The magnetic option on the fridge (scroll down in post) http://forums.egullet.org/topic/139829-eg-foodblog-rarerollingobject-2011-mealtimes-at-the-university-of/#entry1829310

Interesting on the variability in loquats. They grow like weeds here so I am able to pick and eat from various trees and at full ripeness - never taste "rich sweet".

CatPoet - have you had a tasty loquat cake? To me the flavor is so so mild as to be almost invisible in a baked good. Also after skin (tough) and seed removal there is almost no flesh per fruit.

I think saffron is generally "bloomed" in a liquid versus an oil. Perhaps in some of the pasta water and then incorporated with the other ingredients for the finish.

I have an oregano that is more of a ground cover (grows dense and low) than the oregano I cook with. It puts out some showy blooms that have a nice oregano smell. In the past I have fried them along with zucchini blossoms and they were an enjoyable herbal crunch. I don't have zukes this year so I am thinking of tossing in olive oil and baking at high heat so I don't waste a bunch of olive oil which they taste great in. I just scissored some into a chickpea mash that included among some oils and alliums, tangerine juice and zest and a fruity dried and reconstituted ancho chile. It is a nice subtle but fresh tasting oregano note. Grape vine trimming and then processing of leaves is next.

I think the shellfish cholesterol hysteria is over (one of many articles http://www.med.nyu.edu/content?ChunkIID=14033) So - are you planning to buy some and how will you cook them? When I last saw them at the local fish market (Quality Seafood) the long time manger John said he prefers them in the pressure steamer to tenderize - in garlic butter wine sauce.

I dug out my old recipe cards from duck dishes I cooked in the 80's when I first started playing with it. Two favorites: - Steamed & roasted: Pricked all over. Orange slices and green onion in the cavity and salt, pepper, Szechuan peppercorns and soy sauce rubbed over exterior. Steam about hour and a half. Set on rack, pat dry and brush with mix of honey, soy & Sabra http://en.wikipedia.org/wiki/Sabra_liqueur.%C2'> at 500 and then let rest if joints not loose - in the hot oven. Skin was lovely crispy as I recall. Served with plum sauce - I know it was not bottled and think perhaps I mixed plum jelly, soy sauce and whole grain mustard - hey I was experimenting. - Duck feast of several courses: rich broth from the trimmings/bones with some delicate egg noodles; breast boned and marinated in cognac and madeira, peppercorns & bay overnight - then pounded and stuffed with a dry ricotta/cranberry mix and sauteed in rendered fat from the trimming & served with a simple cucumber salad; legs and thighs prepared like coq au vin - dark & gelatinous and served with rice and peas; light green simple salad to finish. All odd but we liked it at the time.

It is the same duck - the Pekin flock imported from China began in Long Island New York - the big white ones.

Are they perhaps whelks versus baby conch - signage in Asian markets can be problematic. http://www.nytimes.com/2012/12/19/dining/whelks-are-coming-out-of-their-shell-and-onto-your-plate.html

I assumed these http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/ Essentially boiled, smashed down with the potato masher, lubed up and roasted til crispy

Sister Noella needs to give these folks a scientific reality check http://www.bloomberg.com/news/2013-04-25/michael-pollan-joins-cheese-nun-in-crusade-for-real-food.html

Rehashing again......http://forums.egullet.org/topic/82264-food-movies-the-topic/

I like the simplicity and the flavors. For years I was afraid of fresh rosemary as being too strong but recent experiments tell me I was a fool...

I posted my method here http://forums.egullet.org/topic/142886-the-iced-tea-topic-2012/page-2#entry1890743