Shel_B

I've recently moved into my new apartment and would eventually like to replace the small, somewhat low powered, microwave oven that I've been using. Ideally, an oven with about 1,000 watts would be ideal - more is OK, too - the one I have now is only 700 watts. I'd also like to be able to use the oven with a full-size dinner plate - the one I have now won't do that as it has just a .7 cu. ft. capacity. Also, it would be great to have an oven with inverter technology. Space is at a premium. There's only about 12-inches of depth and 14-inches of height to work with. Thanks for any suggestions or pointers.

While a good prosciutto may be aged longer, a good speck an be aged about a year or so. The test, as is so often the case, is how the meat tastes. Prosciutto, especially traditionally air cured Prosciutto de Parma, is a different product, just like a Serrano ham is different. Your comment suggests that Speck may be an inferior product - did I misunderstand you?

Speck may literally be translated as fat, but it is also similar to prosciutto: http://www.ingredientsgourmet.com/SPECK HAM.htm http://www.igourmet.com/shoppe/German-Speck-by-Abraham.asp?cat=&subcat=&cf=usp_ListMeats_MultiCategory_Sel&cprod=&source=pepperjamppc&gclid=CKjh-7Pnj7kCFQ9dQgodz3cAFg

First, the salad was an improvised creation using what was handy, and there was (and never is) any bacon in the house. The only time I'll use bacon is for a specific dish, and then I'll buy just what is needed - two, three, four strips - of high quality, thick, hand sliced bacon of a type specific to the dish being prepared. Should bacon be "required," I'll use it, but making a vegetarian version of the salad is fine for us. That said, I read that typical American bacon is not used in German Kartoffelsalat, and that Speck, or something similar, is commonly used. Is that correct?

http://online.wsj.com/article/SB10001424127887323681904578641863674124612.html?mod=dist_smartbrief

A lot of people have used grated lemon zest. Some have recommended using slices of lemon peel and then removing the slices from the dish. However, a Thai cook that I know suggests that there's really no good substitute, and she recommends doing without lemongrass or a substitute. Finally, from Cook's Thesaurus: Substitute lemon zest (zest from 1 lemon = 2 stalks lemon grass) OR lemon verbena OR lemon balm OR lemon leaves: http://www.foodsubs.com/HerbsAsian.html

Over the weekend Toots wanted me to make potato salad for her. I had no recipes handy, and Toots had a pretty bare cupboard and fridge, so I had to wing it. I made a dressing from cornichon juice, apple cider vinegar, olive oil, pepper, and a small amount of sugar. She had some Yukon Gold potatoes in the pantry, so I cooked them up and, when done and while hot, doused them with the dressing. I also added some chopped cornichons, a small stalk of celery that I diced fine, and a couple of sliced eggs. The flavor was satisfactory - nice and tangy with a background of subtle sweetness, but the potatoes were a little dry. With this experience behind me, it seems that I should learn to make a good Kartoffelsalat. I'm open to suggestions, pointers, and any ideas. Thanks for any help.

Some of the cheese can go into a Mac and Cheese ... don't overdo it though unless you really like blue cheese. ETA: I sent you a PM ...

I have a vented lid that I keep vented and it does make for a crisper kernel I didn't know this about vented lids. Thanks for the tip!

Good idea! I have a dish that's almost identical and will try using it to make microwave popcorn. Toots and I don't care for a lot of oils and salt, so making the popcorn at home is a good option.

It sure is a nice looking contraption ...

Maybe some of you already know this, but I just found out about it yesterday. Here are some links: http://www.nbcnews.com/business/twinkies-are-back-how-do-they-taste-expert-weighs-6C10641283 http://www.usatoday.com/story/money/business/2013/07/15/twinkies-release-smaller/2517709/ http://www.nydailynews.com/life-style/eats/twinkie-spinoffs-piece-cake-nyc-article-1.1400246

It certainly seems as though hydroponic growing of TJ's leeks is a very real possibility. There are numerous sites that discuss growing leeks hydroponically. Here's one as an example: http://www.maximumyield.com/inside-my-com/asktheexperts/item/175-hydroponic-leeks-a-not-so-dirty-business-after-all

Wouldn't preparing the shrimp with the shell on mask any visual issues compared with shelled shrimp? Also, the shells may mask any grittiness or taste differences (if you eat the shrimp with the shells).

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.