Shel_B

Well, that coincides with something I was thinking about. I thought it might be interesting to see what happens if I soaked the diced potatoes in water for a while, perhaps while the leeks were cooking, and then rinse them before putting them into the pot to cook. Perhaps that would reduce the starch somewhat and lessen the slight gumminess I experienced.

I made some leek potato soup last night, and it was pretty good. Toots liked it, and that's paramount, but I think the results could have been improved. First, my leek/potato balance might have been improved with a greater proportion of leeks, which I'll try next time. But the biggest concern I had was the texture. I blended about 75% of the soup, which was made with Yukon Gold potatoes and water, not stock, before putting it back into the pot, adjusted the consistency with water and a little kefir (which added a nice background note). Still, there was a slight, residual gumminess to the soup. How might I reduce or eliminate that slight gumminess? A different type of potato? Not use the blender (but then how would I make a smooth soup)? Thanks!

Mine does... and it's not a the small size Cuisinart.

I purchased a set of those four or five years ago, and have been very happy with them, so much so that I am going to buy another set as I gave the 12-inch skillet to a friend and I'd like Toots to have a better quality skillet. The pan that I kept has behaved very well and is still in good shape, even after abusive handling by an inept housekeeper/cook.

I've seen the video, but hadn't noticed that the beans were not rinsed. Thanks for pointing that out.

How is the foil made to be nonstick? Are coatings or chemicals used? Is the foil rolled in some way to make it nonstick?

This evening I'm cooking a lasagna and have covered the dish with aluminum foil. While covering the dish, it occurred to me that I wasn't sure if the shiny side should be up, facing away from the lasagna, or down. And what about with other dishes, assorted casseroles, or just reheating leftovers in the oven? Is there a correct way of using the foil? Does it make much difference? I seem to recall some recipes which were specific. So, what's the story?

Interesting assumption. Not something I'd assume. Thanks for your comments.

I've no objection to adding egg ... might add a little more nutrition.

That's a good point and should be noted for those wanting to make the burgers truly vegetarian, and some people might say that using dairy would remove the burgers from the realm of "true" vegetarian fare. For Toots and me, it's not an issue on a couple of levels. The sour cream we'd use contains no gelatin and we're not ardent vegetarians. We just eat very little meat and enjoy fresh vegetables and fruits quite a bit.

Lisa: The nonfat sour cream I use contains no gelatin or other additives, such as thickeners, flavor enhancers, gums, etc. It's pure dairy. I think I'll use the sour cream instead of the yogurt in the first batch, but maybe not fat free sour cream. I'll use panko bread crumbs as that's what I have and they work well in my zucchini burgers. One thing about the recipe that has ne curious is that it doesn't say to drain and rinse the beans, which is what most recipes using canned beans suggest. Would not draining the beans add to the "binding factor?" rotuts: I made a quick and dirty version of the burgers a couple-three days ago using mashed butternut squash and TJ's canned corn. I forgot the bread crumbs and didn't use sour cream or yogurt. The burgers didn't hold together very well, but the flavor profile was quite good. I think using squash or red sweet potatoes will work out very well. Of course, a little more experimentation is in order. Although Toots doesn't care for spicy foods, I may try adding some chipotle to the burgers I make for myself with the sweet potatoes. Chipotle is a nice partner to red sweet potatoes and to black beans (at least I think so). Thanks for everyone's help and suggestions.

That looks good, also. It's interesting the egg and flour are used as a binder for the red bean burger but not the black bean burger, which leads me to think that the sour cream and potatoes act as the binding agents for the black bean burgers. I'm going to experiment more with the black bean burgers before moving to the red bean burgers. I want to try the black bean burgers with whole kernel corn in place of some beans and sweet potatoes in place of the red potatoes.

I want to play around with this recipe: http://www.ciaprochef.com/northarvest/recipe10.html I'm wondering what the purpose of the sour cream is? Is it a binding agent? How does this burger hold together if the sour cream isn't a binding agent? Can I use yogurt in place of the sour cream? Would a nonfat yogurt or sour cream work? Are the potatoes a binder? Would sweet potatoes or butternut, acorn or other similar squash work? Thanks!

No, I don't, but down here in the Berkeley area there are lots of choices for vinegar (and olive oil). Thanks for your suggestions. I'd like to try the L'Estornell Red Wine Garnacha Vinegar.

S/S is a very good option, although you can't see through it, but it is virtually bomb-proof. I have two blenders with SS canisters. IMO, that's the way to go. Indestructable, quick and easy cleanup, no staining or food odors. Yeah, you can't see through them, but after a while you learn to adjust to that deficiancy.

Toots picked up some nice, fresh, organic blackberries and raspberries yesterday. This morning I made smoothies with nonfat goat milk yogurt, a hint of vanilla, and, of course, the berries. Pretty good, and Toots liked it, and that's what matters most.

After using cultivated "wild rice" for so many years, not knowing there was a difference, I'd like to try some real wild rice that's been harvested and processed the traditional way. Can anyone recommend a good mail order source for this product. There are many on the 'net, but I'd feel more comfortable with a couple-three solid recommendations. Thanks!

Oenophile ...

I picked up a bottle of the Eden Foods this morning, and it's quite nice. Sparrow Lane, also mentioned above, was on the shelf near the Eden, and I almost bought it as well, but decided to wait until my next visit to the market (Berkeley Bowl) when I'll go with a list of the vinegars recommended here and pick up a few of the suggested choices. Thanks again to everyone who had suggestions.

Not to take anything away from your info, especially since it should be brought up every now and then, however, it's really old news. Both the New Yorker and the NYT did stories about counterfeit and adulterated olive oils some years ago. But, as I said, the more times this is mentioned the smarter consumers will be. http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller http://www.newyorker.com/online/blogs/books/2012/02/the-exchange-tom-mueller.html For the most part, I buy only locally (California) produced olive oils from known and trusted producers. Often it's fresher than the imports and I know what I'm getting. Plus, I can taste many of the products before making a purchase ... and that's very nice. BTW, the lab that did the tests in the article is located in my neighborhood, and I know of their work. They are a very reputable lab.

I've been considering an All-Clad nonstick skillet, but the reviews I read about the model I want (14-inch) have not been favorable, with complaints about the surface chipping or peeling. I may just go with a substantially less expensive Calphalon model. One thing I noticed about the stainless interior on some recent All-Clad pots is that the stainless steel was not as smooth as my earlier pots. There were what appeared to be machining marks across the surface. This was on several items I looked at in Bed Bath Beyond.

My first All-Clad - two saucepans and a sauté pan - was purchased around 1980 ... still excellent and cookin' like new.

Looking at some All-Clad pots and skillets recently, it seemed that they are lighter and thinner than the ones I bought more than a decade ago. Has anyone else noticed this? Do different suppliers, like Amazon or Williams-Sonoma, carry different versions of the All-Clad line, so that the "same" pot or pan may be made to different specs?

I learned this from a friend of mine: When starting to work or cook in the kitchen, I toss an old towel or a few sheets of paper towels folded upon themselves onto the floor. Then, when there's a spill, I just push the towels over the mess with my foot, effecting an immediate cleanup without having to bend down and perhaps interrupt my work. It really does save time and some energy.

Is this a "hot n spicy" curry, or a mild one? Haven't yet seen it at my usual TJ's.