Shel_B

Thanks for posting that link. The vinaigrette does look good. TJ's trimmed leeks seem to be perfect for the technique ... nice size and already trimmed and clean.

Can you still buy Barilla in 1-lb boxes?

Rustichella d’Abruzzo - http://www.rustichella.it/English/home_eng.html - is one of my favorites. Bigoli Nobili is another. Try the multi-colored Pastificio Pozzo del Re ... beautiful and delicious. Overall, any of the "rustic," Italian-made pastas that have been extruded through brass dies and which are slow dried do it for me.

Not .necessarily, but it can. In some cases taste isn't compromised much, if any, but there can be a noticeable grittiness. It depends on the size of the shrimp and how they are prepared. It's probably best the devein the larger shrimp, but you can get by without doing so with smaller shrimp. Larger and smaller are somewhat subjective and relative.

I'd suggest that it depends on a couple of factors, the first being how comfortable you are eating the intestine which carries waste products. Then there's the aesthetic consideration: how important is it that the shrimp look nice and clean when served? That may depend, in part, on how the shrimp are prepared and served. Also, the size of the shrimp are a consideration. Larger shrimp have, obviously, larger "veins" which may effect the look and taste of the crustacean. Generally the smallest shrimp are not cleaned, at least from my experience. Strictly necessary? Not necessarily ...

Trader Joe's Packaged Leeks: For a while I've been buying TJ's packaged leeks. They come 2 to a package and weigh, I think, about a pound or slightly more. Unlike the leeks purchased in many markets, TJ's leeks are 100% useable. They appear to have been trimmed, so what you see is what you get ... no guesswork about how much useable leek there is. But here's the biggest thing for me: the leeks have no dirt in them, unlike every other leek I've bought. Major washing is not required, although I sometime give 'em a quick rinse. So, how is it that TJ's leeks contain no dirt? Are they grown differently ... perhaps in some artificial "soil" or hydroponically?

I didn't know that there are male and female fennel ... I learn something here every day. Thanks!

Excellent idea. Nice presentation. Thanks for posting the pic! I don't know if we'll get "baby" fennel ...

We are starting with a new CSA next week, and they offer fennel. I've never used it. Any suggestions for storing, preparing, and cooking it? Thanks!

Has anyone tried the NuWave, with 52 temp settings? http://www.nuwavepic.com/?ref_version=PPC-NONBRANDED-PN12&gclid=COeRg4jD87gCFS6CQgodZREAUw

Last night I made a zucchini slaw using a couple of squash varieties from the garden. Turned out pretty well: probably a pound and a half of squash, some tomatoes cut up and seeded, garlic, sherry vinegar and olive oil, plenty of pepper, some salt, and a few julienned basil leaves (more would have been nice). I threw some shaved Reggiano on top for a garnish. Got the recipe idea from an article in the local fish wrap.

You've gotta read the labels. There is oil that is "packed" in Italy, often in containers using symbols and language that suggests the oil is Italian in origin, but the oil is not Italian. That said, I buy almost all of our olive oil from local California producers, some of which I know personally, so I know exactly what's in the bottle. Every now and then I pick up a California oil from TJ's.

Is there a difference between grape tomatoes and cherry tomatoes? Are there variations of each? Thanks!

Calphalon has a line called Unison which, IIRC, are touted as being dishwasher safe. Is Teflon still used in all nonstick cookware? Is it correct that some nonstick cookware don't use Teflon and use other materials instead? Does anyone know for sure what materials are used for All Clad and Calphalon, or other brands?

I've been making variations on zucchini pasta for years. I most often just make the ribbons using the grating disk on the Cuisinart. One dish that I make frequently is "Zucchini Puttanesca," and whenever possible I use the Costata Romanesco squash. Mmmmm! If you've not tried the Romanesco, give it a whirl. You might come to like its flavor and texture more than the typical zucchini. It has less water and holds up better in many types of cooking.

These guys make some great Prosciutto ... try it if you can. http://www.nytimes.com/2013/08/07/dining/some-prosciutto-fans-turn-to-iowa.html?_r=0

This is a soup that I want to include in my regular repertoire, and have played around with it some more since my first post. I agree that some starch is needed, but your idea of boiling the potatoes separately might be a good idea. Perhaps you could add some of the starchy water back into the soup in degrees, thereby controlling the amount of starch. Right now, I'm beginning to play around with different potato varieties, although I do like the flavor of good, organic, Yukon Gold potatoes. Perhaps using a blend of red an YG potatoes might be nice.

Lots of places have dress and appearance codes.

Thanks for all the suggestions. There are a few that I know Toots will like, and that would also satisfy me. Got another couple of pounds of beans this afternoon, so tomorrow, while Toots is away, I'll whip up something from the ideas presented here. Looking forward to cooking something new!

Yes. That model is sold in a variety of cases and brands. I got mine years ago at the business costco in Hayward. These days I mostly use this one: http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?ie=UTF8&qid=1375301427&sr=8-1&keywords=maverick+et732It can monitor the oven temp and the meat temp and I primarily use it for smoking or grilling. I also like the fact that I can take the receiver with me throughout the house. Being able to take the receiver throughout the house seems like a great idea! Thanks! From what I read, it seems that this unit can monitor both meat temp (doneness) and oven temp simultaneously. Is that correct?

I thought I'd just piggy-back on this thread. Can a meat thermometer be used in an oven, i.e., stuck in the meat while the meat's cooking and then viewed through the oven window? Is that even a good idea? Also, are there meat thermometers that could be run to the outside and hung on the oven door, like this item: http://www.chefscatalog.com/product/25312-oven-chek-digital-bakers-oven-thermometer-ot-3.aspx

I just received more than a pound of garden fresh green beans. I don't care much for them, and have never prepared them. However, Toots likes 'em, and since I'll be getting more pounds of these beans as the summer progresses, I want to make at least a few dishes using them. Any ideas for preparing and cooking them would be welcome. Thanks!

How is "commercial" OJ manipulated. I've not bought any for years, but recall that ingredient list was pretty simple - just pasteurized OJ. What am I missing?

Looks good! I've been playing around with zucchini-leek-potato soup using costata romanesco squash, one of my favorite summer squashes. We've plenty growing in our garden, so they are fresh and yummy, and seem to be a nice adjunct to the leeks.

That's a nice presentation ... are the croutons homemade?