FoodMan

Suvir, the jars in the picture are sealed and cooled already. I only put the screw tops on while processing in boiling water and remove them after the jars are sealed and cooled and that's how I store them. This way in the rare case where a jar goes bad the top will just pop of on its own due to gas and you could immediatly tell not to eat it. Oh yes, my rice was also cooked with Samen (Ghee/clarified butter) FM

This week's batch.. Dinner constituted of rice, raita and lots of chutney. FM

Ok well I did make it and I am amazed at how good it came out, I only tried it with one can as a test and it turned out perfect both consistency and taste wise. Thanks for all the suggestions FM

Suzzane- Can you elaborate a bit more about the Pernil and the cooking method (covered/uncovered)? Did you shread it or slice it? I was under the impression that pernil refers to the pork leg but from reading your blog it seems like you used a shoulder. Thanks FM

Thanks for the advise, I will try it and it seems the main thing everyone agrees on (including Oliver) is to keep them submerged. I think I might try that Banoffee Tart or just a simple Dulce De Leche Tart. In the recipe he also mentions that you can keep them in your pantry for a long time ,if not opened, after you boil them, sort of like "Dulce De Leche" for a rainy day kinda thing. That was another point that made me want to try it and boil a few cans . FM

Thought it's time to bring this thread back to the top. Hopefully I will be making a batch this weekend since I ran out this week and the market has some very nice ripe tomatoes. FM

Just to comment on the Samen/Ghee difference. After some research and thinking about the issue for my "Lebanese Cuisine" class I concluded that the main difference is that traditionally Samen is made with sheep's milk while Ghee is strictly made form cow's milk. I could be wrong, but other than that I do not think there is a difference. Elie

I have made dulce de leche (kind of) using condensed milk by pouring the milk into a double broiler and cooking for A LONG TIME while stirring once in a while. It came out pretty good and I used it to make crepes, I think. However, in Jamie Oliver's latest book "Jamie's Kitchen" he has a recipe for "Banoffee Pie" in which he says that "toffee" can be made by boiling the unopened can of condensed milk for four hours (making sure the water does not dry up)!! Now I do trust Oliver and I'm sure he knows what he's talking about, but for some reason I am afraid of having a potential milk/sugar bomb in my kitchen. Has anyone tried that??? Does it really work?? FM

and "BORING" do not go together

I really enjoyed reading this article, however I am not sure I agree with all of Ruth's points. She mentions "Pimiento Cheese" dip as an exemple of how southern food is no longer southern because she found it in a supermarket in Penn. What about other ethnic/foreign foods?? Falafel is sold all over the US and the world now. Does that mean we can say that Falafel is no longer a middle eastern food. The same goes for Italian food, Spanish, Indian or French. I believe that certain foods should be attributed to their place of origin no matter how far they've traveled. So, even if folks in Seattle are making exceptional fried corn, fried corn is still southern!! FM

David- I am still trying to understand the how the relationship of writer/magazine/editor really works when it comes to publishing a story. Where does a food writer get most of his work exactly?? Does he or she normally find their own story or is it assigned to them?? for example your article "A Man and His Stove" was very entertaining, but why did you write it ??was Bon appetit looking for such a story to publish? Please let me know if my question(s) do not make sense and I will try to re-phrase. Thanks Elie

This is my recipe, give it a try and let me know what you think; FGT FM

TOLD YA!! thanks for clarifying this, Tony FM

Bourdain actually said Alton was "Brainier than thou" I heard similar things about Alton's personality. I really believe it was a misunderstanding between them two and Bourdain has a knack of making anyone seem like an a-hole. FM

Bingo! But seriously, when I am on the 'guest end' of this equation, I'd never give any instructions to my hosts. That's why I have the same expectation when I am the host. I do accomodate and I'm often happy to do it (*whispers* we have vegetarians in my family) but I'd never make any special requests of a person who is inviting me over and doing a lot of work already to make it happen. =R= My point exactly, I was just VENTING and I usually always end up making the rice while making it clear that it is especially made for my FIL . No not really, when I asked my FIL if he would request rice with Lasagna at a restaurant, he said "but we are at HOME not a restaurant we are family now and you know I want rice with everything". Honestly though, this is a very interesting thread that is fun to read and my rice "problem" seems to be nothing compared to the others' isuues ...FAT FREE CHEESE..ARGHHHHHHHHH...no way. Well on another note my MIL does not like fish, but that's a different story . FM

-Tomato salad, dressed with evoo, salt and pepper with home made sourdough bread slices on the side -Penne tossed with home made marinara, eggplant, roasted chicken strips, fresh mozzarella and basil. -Dessert: Plum and peach frangipan tart.

David- The more I read these questions and your answers the more I am interested in the subject, Thanks again for the comprehensive responses. For a newbie to food writing like myself, I have to ask (even though it might be painfully obvious), What exactly is a: Query: (I believe you already answered that)? Clip: (Is this just an excerpt from and article you wrote that you attach to an e-mail)? Manuscript: (does this refer to the whole article that you want to publish)? Are there any means to deliver your query that are more effective than others (is e-mail better than snail mail or fax...)? Elie

David- Thank you for your time and for an informative class. It is very inspiring even for a person like myself who is not planning on writing for a living anytime soon (I should update my website though ). Throughout your career what is the single most exciting/fun food writing assingment you experienced? Were there any unexciting/boring asingments? Thanks again Elie

Ah......it never accurd to me that someone might mean a full size tart of creme brulee. Although a chocolate (white or dark) would set up enough to work in a larger format. You don't have to cover your sides if your using a torche, but under a broiler you would. P.S. Are you thinking of her pumpkin brulees....I can't recall seeing Martha doing this? (not a big deal-just can't remember it) Just for the record Idid mean individual tarts FM

Likes: Alton Brown (the only bad thing I heard about him was from Bourdain, I seriously doubt he is a jerk--love his show) Jacque Pepin Julia Bourdain Jamie Oliver (yes I do like him thnaks to him I started making my own pasta and bread. his recipes always work and what he is doing at "15" is great) Nigella Lawson (she is hot and her food is good) Emeril (I kinda like him just because he was one of my first liked food personalities years ago, and I am aware of all his show's flaws-- A Q&A would be VERY interesting ) Keller Dislikes: Rachel Ray Paula Dean (ARGHHHHHHHHHH) These two moronic ladies on "Lighten Up" (although I'm not sure they qualify as food personalities ) Kerr Ainsley Harriot (I cannot believe no one mentioned this buffoon) FM

Sinclair- What ratio of butter(or shortning) to flour do u use?? Reinhart's recipe uses 5 Tbsp of fat to 3.5 Cups of flour. Is that really too much??? FM

Mottmott- You have my deepest sympathies !!! After reading your post I will glady make rice for my FIL. Thinking that you do not cook (or enjoy it when u do) anymore because of that is just horrible. best of luck to you. beanpod that is pretty funny, glad he liked the pork fat laced chicken (unless he was allergic or something!!). Just an update, they decided that for tonight they want grilled chicken with homemade BBQ sauce, some sort of potato salad and......a side of RICE for my FIL Keep those stories coming. FM

Very good point, I make quiche all the time but I guess I just did not link the two maybe because my quiche usually has cheese, bacon, spinach and other stuff while the tart I'm talkig about is pure nice and creamy custard with caramalized sugar topping. FM

Thanks Sinclair, I will give it a try. FM