Shel_B

The higher smoke point is one reason some people like cooking with ghee, and prefer it over butter in all its forms. Anyway, this thread has degenerated enough that I'll just move on to other things. Thanks to all those who have been helpful and addressed my original question. Much appreciated.

I understand that people who have dairy intolerance can generally consume ghee since ghee does not have casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest. Browned butter, and butter, does not have this attribute. Further, price is not a factor when making ghee at home - one still buys the butter, or at least I would be starting with butter. Further, you say the taste of ghee is not "that different" from browned butter. That suggests, even by your standards, there is a difference, one that some people may find desirable.

Today I found a rather nice red wine vinegar made by the Bertolino Olive Oil Company in Santa Rosa, CA. The vinegar is by the same name - Bertolino. Unfortunately, they don't have a web site, so I can't give you much info other than to say the vinegar is not very acidic, and has a nice depth of flavor. The price was right at about $4.00 for 16oz or so. Their olive oil won a Gold Medal at the recent State Fair competition. Bertolino Olive Oil, 3015 Santa Margarita Court, CA 95405, phone 707-321-8055. I've got to try the olive oil!

It's been ages since I made ghee, and maybe I only made clarified butter. In any case, after reading several recipes and watching several videos, I'm confused about a couple of things. I want to make the ghee starting with a good quality butter, rather than starting with milk or cream. Some recipes suggest skimming the foam that forms when cooking the ghee, others not, and they suggest just straining everything when the ghee has cooked. How important, or not, is skimming the foam while cooking and before straining? How important is it to use a butter with a high fat content? I have access to butter with a fat content of 85%, and, of course, all the way down to a more typical supermarket 80% or so. My inclination is to go with the organic, grass fed, 85% butter ... will that make a noticeable difference compared to a butter with a lower fat content, such as 82% - 83%? Thanks for any suggestions and help.

Does David's have any additives? How much sodium per 1/4 tsp? The Cargill thing has bothered me, so if David's is additive free and has a similar sodium content, I may switch. ETA: I searched and discovered that David's salt has 590mg of sodium per 1/4 tsp. and that's somewhat more than twice the amount of Diamond Crystal (280mg) and more than Morton's table salt.

No, Diamond Crystal has LARGER crystals, ergo, less salt per measure. That's why you have to add more salt. Many chefs and cooks like that aspect of Diamond Crystal because it's easier for them to be precise with their salt additions.

Dear Perplexed, Is the total weight significantly different? Signed, Confused in Coalinga

How far in advance do you cook the bird? How does that effect the taste and texture of the bird on the day? Might the taste and texture suffer compared to a bird just out of the oven? And what about those wonderful smells that fill the house and kitchen? Seems to me that's part of the holiday tradition as well. Do you reheat the previously carved bird? The whole thing seems too "practical" to me. It feels like part of the Thanksgiving experience is missing. Please consider that this is coming from someone who hasn't roasted a turkey since 1981.

If you haven't made the turkey yet, where do you get the stock? Do you use previously made frozen stock? I wonder how many people have frozen turkey stock on hand ...

I don't often roast birds or meat, but when I do, Judy Rodgers' method is what I use. I even use her technique when making hamburgers (see my recipe in the recipe section). As for salt, my go-to salt is Diamond Crystal kosher salt, but other, similar salts would be fine, I'm sure. I never use any salt that contains anti caking agents or any additives. Some salt even contains sugar!

Thanks for all the suggestions.

Because, as I said in my original post, a neighbor gave us a pumpkin, and that's what I have. I have no intention of making this into an adventure, or shopping for other things to carve. The only reason I'm doing this is to make the neighbor's two year old daughter happy. She actually gave us the pumpkin, she picked it out.

http://tuftyceramics.com/ I placed an order several days ago and have not heard back from them ... FWIW I'll give them a call in the morning.

I am interested. I once got wild rice from a group of native Americans in Minnesota, harvested and dried in the traditional manner. It was wonderful, and I'm looking for a recco for something similar. Until recently, I didn't know there was a difference between cultivated and true wild rice.

This is cultivated "rice" grown in California. It's not what I was looking for. It has its own taste and texture, which I, and many others, like, but it ain't the same as the wild stuff.

Well, I was somewhat dubious, but thought I'd post it anyway. After all, some of this is just opinion, and, depending on what is being prepared, something like artichoke hearts may work ...

Our neighbor brought over a medium-sized pumpkin for us to carve into a Jack O'lantern, and now Toots wants me to carve, carve, carve. I've never done that before. Any suggestions?

According to Cook's Thesaurus, substitutes can be artichoke hearts - less crunchy, but their flavor is somewhat similar OR potatoes, which are a good substitute if the recipe calls for the Jerusalem artichokes to be baked. Water chestnuts have a similar texture to Jerusalem artichokes OR jicama, which is less expensive than Jerusalem artichokes. Jicama has a similar texture, but the flavor is completely different.

Taking a second look, the squash I bought looks quite similar. Today I'll roast it ...

Thanks for that link ... definitely worth perusing.

You won't really know until you try. I generally nuke kabochas briefly so I can halve them easily. I remove seeds and proceed. I would purchase one and cut in half or quarters and try out that small bit in a simple prep. Perhaps just sliced, tossed with a bit of olive oil, S & P and baked. Once you know what you are dealing with the seasoning variations may be more clear. I can't imagine a significantly different flavor than the regular mottled green one. The difference within that type have been sweetness and starchiness - but that was cultivation condition and age dependent, not type dependent. I bought one, and, like you, I generally nuke for a bit in order to more easily cut the squash. I plan to do a simple prep, and also to add one to a veggie stew. I bought one for Toots, as well, as she likes the kabocha, so she can try it independently of me.

Here's a link with some pics of the squash: http://flowtoxcleanse.com/roasted-red-kabocha-squash/

Yes, I am sure. And, FWIW, the price of all the squash, including pumpkins, was the same.

This morning I discovered a bin of red kabocha squash at the neighborhod squash store. I don't recall having seen this type of squash before, although we do enjoy the regular kabocha frequently. Does anyone have any experience with this squash? Does it have the same, or similar, taste and texture as the regular kabocha? I'd imagine that one could use the same cooking techniques, but if the taste is different, maybe some different spices and herbs and techniques might be in order. Any comments?

I somewhat agree with the above. Use a good quality dish detergent, or perhaps Tide, rub it into the stain well (and I do mean well!), and let it sit a day or so before washing in HOT water. It's never failed me. Also, apply the detergent quickly - you don't want the grease to set. Another trick that works well is to wear an apron. A good, heavy apron works very well. A friend made one for me out of heavy denim for my birthday in 1979. It's still serving me well, and it's afforded plenty of protection over the years.