heidih

So you knew they were coming and had the shopping and prep and planning time but it was just the unexpected timing of the meals? Useful info on the practicality of incorporating SV into one's comfortable routine. Was the SV used also then in the re-heating process or how did that work?

Host Note: Split from another post by Franci 03 Jan 2014 I also wanted to ask for very long time. Likely it's a language issue but when I read of chewy bread, I have an hard time understanding why it has a positive connotation. In Italy if you call a bread chewy is considered gummy, not a good bread. I do in fact find most American breads too chewy and I came to associate this particular aspect with a bread made with very high gluten. Is just a matter of language or of preference in bread characteristics? King Arthur bread is pretty good, I've always liked it.

I use my Messermeister 8-1/2" take-apart utility shears for the herbs I snip at least once a day. They are with me in the garden harvesting and then in the kitchen snipping. Unless I was making things requiring cups full of chopped herbs on a regular basis I wouldn't invest in a dedicated tool. The take-apart ability is a key feature. They have kept their edge for years. Amazon Link

How much Angostura do you use in proportion to the other ingredients? Just a couple dashes. Not by the teaspoon like the vanilla or other extract.

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

I finally got around to tackling the grape harvest in the freezer and making saba per my "method" as described here http://forums.egullet.org/topic/134994-flavorful-but-seedy-grapes/#entry1764315 The acidic edge this year strikes a lovely balance. The kitchen is sporting purple polka dots everywhere but worth it. Are you using saba?

alanz - if you want the black eyed peas without having another hot bean dish you might consider the cold salad as a dip often refrred to as Texas caviar Sample of a pretty standard recipe http://www.farmgirlgourmet.com/2013/01/texas-caviar.html

The chicken knuckles Anna N enjoyed in her post here look pretty amazing http://forums.egullet.org/topic/132193-the-ladies-who-lunch/page-18?p=1944427#entry1944427

Years ago when cooking for the Panamanian I tried to recreate his grandmother's cow's foot soup and got the thumbs up. Started by blanching the skin on feet in water with hits of vinegar and onion. They were simmered then with simple aromatics like bay, pepper, thyme, bit of onion and maybe a ripe tomato. On special occasions some ox-tail added a deeper flavor and richness. Later in the cooking yucca, potato, sweet potato and okra wandered into the pot at various times to retain texture. It was finished with some drop dumplings made of half all purpose flour and half cornmeal. Immensely lip smacking, comforting, and satisfying.

I would put it in the freezer for a while. I generally cut off the portion I am working with and let the "to be used" part rest in fridge or freezer. I also favor using a cold surface and cold pin. I roll out on granite counter.

huiray - do you poach your eggs in the soup somehow or separately?

Yup - I have several - often found at garage sales and "knock-offs" from the $1 store. Great for tomatoes as well. The trick is setting the loaf on its side and getting an edge in versus pushing down from the top and smashing the crumb.

jvalentino - I also enjoy tacos made with plush greens. Have you ever roasted chickpeas til crunchy? The contrast between the braised chickpeas and a handful of roasted one added at the last minute to the taco might have been a fun crunch or some crumbled chicharones.

What does the oven manual say? A friend stored her secret booze stash down there and it had no effect. The bottles were never even warm.

Franci - great house. Here is a topic with images on gingerbread houses http://forums.egullet.org/topic/96340-gingerbread-houses-pictures/

A topic on cooking with the book has been started http://forums.egullet.org/topic/146557-cooking-with-pok-pok-by-andy-ricker/

Another example from today at a potluck - It was a mix of elderly nuns and pretty sophisticated local business people. Someone made a soft cheese ball decorated with three perfectly centered rings of olive. Even the old arthritic hands wielding ineffective plastic knives were using all their skill to avoid "violating" the olive decoration.

And if you do sous vide - lots of discussion here http://forums.egullet.org/topic/142585-eye-of-round-roast-cooked-sous-vide/

A prior topic http://forums.egullet.org/topic/138756-eye-of-the-round-treatment/

I do not understand on the halibut example. Were you thinking the foam was the issue? As to sweets, I immediately flashed back to those often used silver dragees I encountered as a kid. I know we thought it was somehow wrong and would look at the adults for direction. Personally I hesitate with the transfer sheet decorations because it seems somehow too artistic to eat - as if I should be saving it to take home and show someone. Silly but it is my reaction.

Where did you read that? Since it is served from the baking dish a prettier pan seems to be a presentation issue.

Young radish greens (from daikon) are also delicious. I imagine other radish greens would also work

As others have noted they are tasty. I use and enjoy them. I don't think they would add significant flavor just simmered whole and removed.

Crab looks good David - price/pound?

Prior discussion on the kitchen table space http://forums.egullet.org/topic/124629-whats-on-your-kitchen-table/