heidih

Not to speak for Jaymes - but I think I get what she is saying - they were heavy "glass", a known item, known performance. I love the product and so do collectors as they can be pricey.

Exactly - it is another cooking method and if mastered can get you some cool results

I think they are saying that if the coating is dry it could literally fall off - just pop right off because it has not adhered properly

I bought the coconut pan spray. I realize that coconut oil hardens at room temp. So first squirt was a lovely fine mist and subsequent ones seem labored as if trying to come through a plugged hole. I tried wiping the nozzle but not much joy. Any experiences with this?

That packet of potato starch noodles has been falling off the top shelf on a regular basis in the pantry for a couple years. I decided to address it today. Of course I had no spinach, no scallions, and no tree ear mushrooms. I did a pantry version with white onion, cremini mushroom, and carrot for the vegetable and added garlic chive and cilantro (non traditional). The version I get from my local Korean mart does not contain sesame seeds though online recipes tend to. I smashed some dry roasted peanuts and added them for the nutty element. I did use a good soy and sesame oil as well as piloncillo for the sugar element. Had some frozen little chilis from last years crop so I briefly warmed them in some plain white vinegar to add as a condiment. I like this dish at room temp. This version is quite enjoyable.

I take two routes when not using the whole package. My general method is to pre-boil (after rinsing to get rid of the fishy smell) in water with a couple glugs of soy sauce for about 5 - 10 minutes. Drain/rinse, remove the portion to be saved and store in a container or ziploc and scissor the rest for that day's use. Alternatively I drain and rinse the packet and put the half to be stored in a container and fill with water. As with storing tofu I pour off the water and replace with new every other day or so. A warning from my personal experiences - they do not freeze well at all. I made some glorious soups with kabocha, coconut milk, greens, mushrooms and more which included the shiritaki and froze leftovers. I did this more than once and the result was always broken down oddly textured noodles. Since then I store the extra (to be frozen) soup first, add the noodles to that day's portion, and use new noodles if desired when reheating.

Yes the ones with tofu have a few more calories. I generally get the plain ones and also use the blocks of konnyaku on occasion.(see our big topic here http://forums.egullet.org/topic/17712-konnyaku-the-topic/) Of course I am surrounded by large Japanese markets so it is not an effort to acquire. Sometimes I will pick up the tofu blended ones in the fettucine shape when making a "pasta primavera" type of dish - more of a chew.

Shelby - did you use the tofu-shirataki or the plain? I prefer them in soups and often choose them over wheat or rice based noodles because of the texture - definitely slurpable! If you want a pasta sub for something like marinara sauce I would point you to spaghetti squash or zucchini in long noodley shreds made with a specialized peeler or on the mandoline.

basquecook has spontaneously posted his China dining adventures here http://forums.egullet.org/topic/146204-china-a-year-of-dining/ Run over now!

basquecook - I think what I now understand is that there is a terminology confusion- the last "breading" is not crumbs but flour By "flour breading" he means a last dredge through plain old flour not crumbs

Color me confused as to terminology! So the word "breading" highlighted in the quote of your opening post is FLOUR?

I am a vegetable fiend and naturally gravitate towards healthy and away from packages goods. Some time ago I vowed never to eat anything I disliked. My 91 year old hale and hardy father has my same tastes and eats very well with lots of fresh produce. whole grains and meats and fish cooked at home. However he is constantly talking about X or Y being good for you. He seems to have bought into the media that says enjoyment of food for itself has less merit than eating things that will prolong your life or keep you healthy. Of course he also believes that if it is published it must be true...

Pretty much the same techniques we discussed here http://forums.egullet.org/topic/136556-cracking-pistachios/

Not particularly recommended, but does the trick: use your teeth getting a tooth edge into the opening. If gentle pressure does not split it at once, discard. Dental expenses rule the cots/benefit analysis. You should not be getting more than 10% duds.

No, I think they were super busy. Perhaps we will get some after the fact.

Thank Mike. Based on your experiences I will definitely get hold of a copy.

Andy Ricker's book on Thai food Pok Pok is all over the food internet recently. I "looked inside the book" on Amazon and felt like it was explaining things I knew in a teacher/student way that I don't care for. However, I am a sucker for the stories behind the food and it appears to have that going for it. Has anyone perused it? At this point I think it is a book I want to check out from the library as opposed to own.

This may be part of your problem. The nuances of fruity, sweet, sharp, to just start on the shades and differences, are myriad and fantastic. If you are using chili only for heat you may have not been exposed to the panorama of their tastes. Perhaps a chili tasting is in order?

I agree that soups are a great way to infuse some interesting flavors into the mix. From a logistical standpoint, speaking as a host of many gatherings, I would not ignore the maxim "fluid in/fluid out". Especially since the party is drinks centric.

Since the focus will be drinks, I am with Porthos on appetizers. More specifically one or two bite items that are fine at room temp; more along a tapas theme. These people will have a drink in their hands and need to be able to stand and enjoy a bite or two of various items with ease.

Linda - I enjoyed working with Dave on his last two eGullet foodblogs. For this latest one, he stepped up to the plate when nobody else volunteered, and displayed enthusiasm and joy about sharing his food life. Thank you also for sharing that he was in a state of happiness with respect to the other areas of his life. He leaves a hole here at eGullet, but he left on a high note. I send you and your family all my best thoughts and wishes.

In Spain? My immediate impression was potato fries. Hmm??

And I would be happy with Kerry's naan here http://forums.egullet.org/topic/124319-the-bread-topic/page-7?p=1758576#entry1758576

Canadian Dejah has been having a good go at it in this topic http://forums.egullet.org/topic/145630-cooking-with-the-char-broil-oil-less-big-easy-fryer/

Lovely color on the skin Baron - was it crispy at all? I started with trout many many years ago - boned but left whole by the fishmongers at Grand Central Market in Los Angeles. They took pity on a young woman and took the time to teach me how to do it myself. Over time I began to prefer leaving the bones in for flavor even though I was pretty good at the deboning process. The flesh lifts right off and you don't lose any hidden succulent bits. I think it is time for a trip to the fish market.