Shel_B

Yes, I'm thinking of it in desserts, in lieu of cream. Might work out well. Am definitely going to try making some "whopped" cream <LOL>

An excellent idea. Living in earthquake country, we did the same thing, and created two big containers filled with emergency items, including canned foods. We have camping gear to use should power be out, so we can cook on the camping stove and have adequate heat and light.

I'm familiar with, and have tried, all of these. In fact, it was my last purchase of Chaokoh that started me to think about making my own. I tried Natural Value once and didn't like it, but after your endorsement I may pick up a can or two to keep in the pantry and give it another try. The fact that it has a short list of ingredients and is in a BPA-free can is good news. There are certainly times when the convenience of a can is warranted. However, I'll continue making my own as I enjoy the process and want to continue experimenting to see how good a result can be obtained. And the stuff I make at home tastes fresher than the canned, and that's important to me. I sometimes drink the milk straight, sometimes add it to cold cereal, and plan to make coconut popsicles when the weather turns warm.

No, the statement was that dried coconut is what's left over after making coconut milk, not what you said. As for making it myself, well, I don't like the coconut milk I've tasted from cans very much. Cans have BPA, and many of the milks have additives and thickeners, also not wanted. Do I expect to get coconut milk equal to that obtained from fresh coconut flesh? Not really, but my results thus far have been markedly improved over canned. I get a pleasure from making things that I don't get from opening a can. It ain't always about convenience.

I've had Judy's roast chicken many times at the Zuni, and the skin has always been darker - and probably crisper - than these "blondies." When I made the chicken at home, the skin was also darker. Maybe fifteen years ago, Judy was on a local radio show, and described, in detail, how she made the chicken. The one thing she's always said, about every recipe, is that the recipe should not always be followed as written. The cook has to taste, test, and make adjustments for the vagaries of the ingredients and equipment.

Actually, the information that I have lists the sodium content per mg as well as by weight. Nothing is perfect, but, for our general purposes, this is accurate enough both for cooking and for this discussion.

That's a somewhat hyperbolic statement. I've seen many recipes, often from CI or ATK, but other sources as well, that specify table salt. In some recipes it's a welcome specification. Other times a recipe will mention both types of salts with an equivalency. Now that sometimes frosts my pumpkin, as different kosher salts have different amounts of sodium, sometimes by a large degree. Not all kosher salts are the same, for example, per 1/4 tsp Diamond Crystal has 280mg of sodium, Morton 480mg, Trader Joe's 770mg (IIRC - I'd love to be corrected on that) Likewise, but to a somewhat lesser extent, is the specification of oil in cooking. Many recipes suggest "regular" olive oil, even pointing out the EV would be a waste. Other recipes suggest a high quality EVOO. One may point to the fact that many recipes specifically mention canola oil, although when reading the recipe or cooking it, it becomes clear that there's no reason why many other vegetable oils will work just as well, and, arguably, are a better choice. That said, I do believe I understand the point you're making, and am not really in disagreement to it.

Nice to know that Cutlery ... stands behind their products and sales. Thanks for posting.

I got lots of coconut cream when I made coconut milk recently. More cream than I wanted from making the milk. Any suggestions on how I can use it? Can coconut cream replace regular cream in some dishes? I was thinking of using it in a panna cotta recipe.

I shed a tear .... Here's the article: http://www.nytimes.com/2013/12/04/dining/judy-rodgers-chef-of-refined-simplicity-dies-at-57.html

What sealing? What is "it?"

You're right. I didn't know frozen coconut was available Yes. I did that when making almond milk. Should work just fine when making coconut milk.

Why? What is the advantage? Please explain your suggestion.

Tonight I made a quart of coconut milk for the first time. I was very pleased with the results - 2 cups good quality shredded coconut 4 cups hot water Let shreds sit in hot (not boiling) water for about ten minutes, blend like crazy for two-three minutes, strain into a container. press out as much liquid as possible. Amount of liquid in the container was about 3 cups. Put the pulp back into the blender, add about 1.5 - 2 cups hot water, and repeat the process. Result was just slightly more than a quart. The taste was better than that of many coconut milk brands I've tried, and there is no BPA, additives, stabilizers, or preservatives. This is good stuff ... better than canned.

Your question got me to Google the subject. These are the first two articles I found on the subject. I'm sure there's plenty more. http://www.fifteenspatulas.com/should-you-truss-a-chicken-or-not/ http://shine.yahoo.com/shine-food/trussing-a-chicken--do-i-really-have-to-do-that--174359162.html Hope this helps in some way.

Trader Joe's Rice Medley: I don't know if this product's been mentioned before. It's a frozen blend of red and two brown rices and black barley. First, I love the convenience of the product, and have been using TJ's frozen brown rice to supplement the rice I make and freeze. The ingredients are simple - just the rice and barley. There are three ten ounce packages in each box, and we find that makes for two or three nice-sized servings - YMMV The medley has a nice, earthy, nutty taste and a nice chew and mouth feel. The rice cooks up, or rather, defrosts quickly - three minutes or less on high in the microwave and it's ready. Unlike TJ's frozen organic brown rice, the Rice Medley is not labeled as such. Give it a try if you've not already. Sorry, no pics as my cameras are in the shop. http://www.cooktj.com/node/4148

I believe you're mistaken. Dried, or dessicated, coconut flakes or shreds, are made by removing the husks and shells from the coconut meat, washing the meat, and then shredding and dehydrating it.

It's been on my mind for a while to make coconutmilk, and I've checked numerous recipes and found it's pretty easy to do. Easier than almond milk. I want to make the milk from dried coconut, and this morning I purchased about a pound of very fragrant coconut shreds. Perhaps those who have made this can share some experiences, techniques, or tricks to maling a nice, flavorful batch of this milk. Thanks!

I am deeply saddened by this news. While far from a friend, I did have the good fortune of meeting her a few times, the first of which was in the Chez Panisse kitchen where I was given a tour even though I was there quite by accident. Judy was charming and accomodating, and that tour helped me to start thinking about food differently. I have eaten many times at the Zuni Cafe - always a great, fun experience with good, unpretentious food well prepared. I will miss her very much, but will always have some fond memories.

Much of it is made in China, and it is, IMHO, nowhere near the quality of the older items. Can't speak to the quality of US made stuff, but, considering the way the brand has been cheapened, I'd be inclined to think it, too, has suffered a quality loss. http://community.qvc.com/forums/kitchen-and-food-talk/topic/248123/where-corning-ware-is-made.aspx

And there you have it - another quality product bites the dust. It's a shame.

I didn't actually say I wanted one, but the thought crossed my mind that, if this was a good deal and a quality product, it might be worth trying eo see if I liked it and how much use it got.

You might want to take a look at the Tartine Bakery books ... http://www.amazon.com/s/?ie=UTF8&keywords=tartine+bakery+cookbook&tag=googhydr-20&index=stripbooks&hvadid=28973159527&hvpos=1t1&hvexid=&hvnetw=g&hvrand=9192025372056180523&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_2igtmkpb4p_e

They are made with a different glass than the older Pyrex and there have been numerous reports of the dishes shattering. The packaging label on the new dishes STRONGLY caution about the glass shattering. IOW, new Pyrex ain't as good as the older glass and dishes, IMHO. http://www.snopes.com/food/warnings/pyrex.asp http://www.techfragments.com/1608/exploding-pyrex-cookware/

http://www.cutleryandmore.com/miu-france/professional-stainless-steel-mandoline-p114711?src=dtw_pro_mandoline&utm_medium=Email&utm_source=ExactTarget&utm_campaign=