Shel_B

I'll look into the breed and the quality of their meat. I can never remember the breed names and their general qualities. I appreciate your help. Thanks!

Broken Arrow Ranch in TX has some boar recipes and cooking suggestions. I've only skimmed the information, so your comments are most welcome. Thanks!

Hi, I'm looking to make some chile verde using pork, and would like to know the group's suggestions for a rich, flavorful pork. I've tried Niman Ranch but am not that satisfied with it. It's OK, but the depth of flavor is not as good as some other pork I've tried at some restaurants and foodie places. Unfortunately, I didn't ask what they were serving and it's going to be hard recalling just which places had the tasty pork. Also, what about using wild boar? I can get boar meat in several forms and was thinking that, if boar is acceptable, perhaps the stew meat would be a good choice. Comments. Thanks for any help, Shel

I didn't know that black came standard with the SS knobs. Nice to know ... Thanks!

Yesterday I picked up my new LC, the 5 1/2 quart French oven in Black Onyx What a nice looking piece. It has an almond interior which was something of a surprise as I was expecting white. The almond looks good with the black exterior and is still light enough to be able to see food brown and see any stuck on bits. But the biggest surprise is that the pot came with the stainless steel knob on the lid instead of the expected phenolic one. Has LC changed to SS or did I somehow get lucky? Can't wait to clean it up and start using it. There are a few dishes I want to try real soon.

Being a cat owner, I'm quite familiar with the clipper and have a few in the house. I'm sure my cat won't mind if one of his clippers gets "lost>" Good tip. I generally just break 'em up with something heavy and grind the (coarsely) in one of those cheap grinders that pepper comes in at the supermarket or Trader Joe's.

While it's a small thing, it's probably useful to many people who eat in their car and while driving and talking on their cell phone. They are not doing enough to get into an accident.

Interesting ideas for using the pepper. Tks! I found Salt Traders last night but haven't ordered yet. Want to see their full line first. Looks like a nice site in any case.

Thanks. I'm pretty content with the results I'm getting. I'm mostly interested in seeing if they can be improved and what others are doing and think about the CI method. While in some ways I'm pretty fussy about my first cup of the day, after that I can be pretty cavalier about how the coffee is brewed.

Yep! That's one of the things that troubled/puzzled me since couscous comes in several grinds. Considering how "detailed and precise" CI tries to be, this instruction seems somewhat vague. It seems that no matter how coarse I make the grind, there's always some residue or grounds to be found. Here's the video

I've been buying their Pajaro blend and it's pretty darned good, especially considering price and convenience. It's about $8.00/lb and Peets (at the Peet's stores) is quite a bit more. The Pajaro blend is organic, fair trade, and one of the darkest, richest blends TJ's carries. http://www.viewpoints.com/Trader-Joes-Winter-Blend-Coffee-reviews

The Cook's Illustrated web site has a video and instructions on how to make coffee using the French press method, which is how I've been making coffee for quite some time. They say that the proper grind should be a little coarser than the size of couscous. That seems awfully coarse to me. What do the coffee and French press mavens say? Too coarse? What coarseness do you suggest? Time for my morning cawfee ...

I followed the link that andiesenji posted to the Cornmeal, Black Pepper & Rosemary Butter Cookies recipe and saw the jar of smoked black pepper in the photo of the ingredients. Wow! A new pepper to try. I ordered some just a few minutes ago. And while at the site where I ordered the smoked pepper, I discovered a small jar of long peppers, so I prdered that, too. I'm always on the lookout for interesting pepper, so it was quite exciting to find the smoked pepper. I've used long pepper before, and ordered this small jar to compare with the long pepper I'd been using. http://en.wikipedia.org/wiki/File:Piper_longum.jpg Thanks for posting your photo, andiesenji.

I've never made banana bread and don't do a good job with baked goods. However, I could distribute some recipes and provide information on where to get free bananas, which are easy for me to get. Thanks!

I sincerely want to thank everyone for their contributions. There are definitely some good, and applicable, ideas in this thread. The class will probably start some time next month, so there's ample time for more ideas and suggestions and to implement those that will be used. Keep the ideas coming ...

It will probably be a series of classes for a group. Your suggestion is similar to what I do when teaching a Photoshop class.

Last week I had some corned beef at a neighbor's house and decided that it's about time I make my own, and would like to start the learning process by purchasing a prepared package to cook up myself. I did this once about 25 years ago and the results were terrible, which may be the reason I've not tried it again. So, perhaps someone can give me some pointers on how to best prepare a package prepared beef. What cut should I be looking for? Brisket or something else - round? Is the meat already "cured" and all that I'd need to do is boil or simmer it, or does the meat need to be marinated a while? The packages I've seen have small packets of spices included. Do I use those spices to marinate the meat or just dump them into the cooking liquid? Is there anything else that might be added, or needs to be added, to the cooking water besides the spice packet? Does the meat get cooked in plain water, or would adding some broth be helpful? Apart from rinsing the meat, should it be soaked to remove excess salt, etc.? Does the meat get boiled or is it simmered? On the stove top or in the oven? If in the oven, at what temperature and for how long? Once I've done this a time or two I'll try making it myself, and will start looking for a spice recipe beginning with the information David posted earlier in this thread. Thanks for any help. This Jewish boy is missing good corned beef.

I don't eat fish sticks per se, but once or twice a year, maybe less often, I'll buy a package of TJ's frozen, battered fish and cook 'em in the oven nice and crisp. Does TJ's have sticks?

Have you tyried the jarred roasted piquillo peppers? I dice 'em and add them to their boxed organic roasted red pepper and tomato soup. Nice combo.

A few weeks ago I tried their chicken meatballs with sun dried tomatoes. Really good !

Interesting. I bought a jar of TJ's Dijon last year and found it rather mild, certainly nowhere as intense as you've described.

People that use the center regularly are between about sixty and 100yo, but I have no idea who will be taking the class and what their ages are other than they'll probably be older than sixty. The attendees may not all be regulars at the center.

Hi, thanks for your suggestions. A fair number of participants in the class are expected to be men who have depended on their wives to prepare meals, and who really do need some basic cooking skills. I was concerned about big and bold seasonings and spicy dishes. Glad to hear that that may be acceptable. A lot of the folks that I know at the center are more interested in milder food, but they may not be the ones signing on to a cooking class. There are definitel some folks there who are more adventurous - guess I'll just ahve to see how each class shapes up and be prepared to go either way, although leading those who are more interested in milder meals to something a little more exciting might work - plus seasonings can always be adjusted up or down. I'm definitely aware of lifting difficulties, especially since I suffer from back pain and sometimes have problems in that area. Hadn't thought about fluid intake. That sounds like a good point to touch on. Kind regards,

It's possible that I may be giving a few lessons in basic cooking skills to some seniors at the local senior center. The plan as it is now is to describe various cookware and how it's used, teach a few basic skills such as sautéing, making pasta, baking and roasting, and provide a few simple, inexpensive, and easy to prepare dishes as well as describing ingredients and the places where they can be conveniently and perhaps inexpensively purchased. It might also be nice to take a group on a field trip to one or two markets to point out ingredients that might be appropriate, such as low salt items, items that are good for diabetics, low fat foods, and the like. So, if anyone has some additional ideas for this class, maybe some recipes or techniques that would be good for the older folks, fire away. I'd love to hear them. Thanks!

I came across this link when looking for Le Creuset Colors Perhaps you may enjoy seeing what's offered in various parts of the world.