Shel_B

For starters: http://www.cheftalk.com/forums/food-cookin...html#post204546 shel

Ahhh - that might be where I got my information from. I talked with a potato farmer in Canada earlier who confirmed my suspicions. There was at least a chapter in Fast Food Nation devoted to Simplot and the methods used for growing conventional potatoes. I generally don't buy them - in fact, these were the first "Monitor potatoes" I bought in years - I'll not make that mistake again! Gawd, they were awful, but even more awful is how they're grown. Thanks, shel

Yesterday I purchased a couple of nice looking, firm, Oregon russet potatoes. and baked them as I usually do. These were conventional potatoes, not the organic "free range" 'taters I generally purchase. I've not had a conventional potato in many years. These potatoes were terrible - almost tasteless, and certainly not as flavorful as any of the organic russets I can remember. I have a theory about this. I read somewhere that the fields used to grow conventional potatoes are sterilized, which means that many organisms found in the soil naturally are no longer active. Organicly grown potatoes aren't grown in such soil, and therefore have the benefit of these organisms, and end up tasting better. Does anyone have any more information on how conventional potatoes are grown, especially in Oregon and Idaho? Regardless, I'll probably never buy another conventionally grown russet potato again, especially from Oregpon or Idaho. shel

Well, I did say that's what I was interested in getting. I've checked a few on line sources and will take a look at the offerings in some local stores, and go from there. Thanks!

Been using this for a few years. I sometimes modify it, but thought just posting the original recipe would be a better choice. You can make your own mods but have the original as a guide. Bette's Buttermilk Pancakes Bette Kroening - Bette's Oceanview Dinner, Berkeley Ingredients: 2 cups all purpose flour 2 Tbs sugar 2 tsp baking powder 1 tsp baking soda ½ tsp salt 2 eggs 2 cups buttermilk ½ cup milk ¼ cup unsalted butter Berries or nuts (your choice) oil for griddle ----------------------------------------------------------- Directions: Combine dry ingredients in a large bowl. Lightly beat the eggs with the buttermilk, milk, and melted butter. Just before you're ready to make the pancakes, add the wet ingredients to the dry ingredients. Stir just enough to blend. Batter should be lumpy. If you want to add fruit or nuts, add them now, or you can sprinkle them on the pancakes while they are on the griddle. Heat a lightly oiled griddle or heavy skillet over med-high heat (about 375 on an electric griddle). Pour ¼ cup batter per pancake onto the griddle or skillet, spacing the pancakes so they don't run together. When bubbles appear on the surface of the pancakes and the underside is lightly browned, turn and cook for about 2 minutes more, until browned on the bottom.

Turned out very well ... next time I'll use a different bacon and a different wine, will treat the onions to a little more caramelization and slice them rather than dice them. It's a good dish - very tasty and filling. A perfect dish for the season. shel

I'm somewhat of a purist as well, but, atthe time I posted my question I didn't know if reblochon could be purchased locally. As it turned out, it can be, so I'm a happy camper. After tasting the cheese I can now find some substitutes should i wish to make the dish again without using reblochon. No, it won't be "authentic," which itself is a knockoff of some earlier recipes using reblo, but it will certainly be good. I'll just call the dish "faux tartiflette." <LOL> shel

I've read, but not tested, the theory that non-stick pans contribute to making omeletes that have a more "rubbery" feel to them. Plus, I never suggested that one shouldn't use a non-stick pan. just that it seemed that a good "French omelete pan" might be fun to use and has features that may allow for making omeletes easier and better. shel

Recently I came across a book about cooking eggs, and in many instances a carbon steel omelet pan was used. The pan looks as though it would be great for making wonderful, buttery omelets. The sides have a nice angle to aid in sliding the eggs out of the pan, and the material and thickness of the pan suggests quick, even heating and rapid cool down. How might a dedicated omelet pan compare to a good quality clad or disk-bottomed, SS lined skillet, like All-Clad, Calphalon, Demeyer and the like? After reading some of the recipes and techniques, it seems like it may be fun - and make good sense - to use a dedicated omelet pan. What are your thoughts on this? shel

I got the reb and will probably make the dish tomorrow or Sunday. I've never made it before. A friend mentioned it to me (she had the dish some years ago while living in France), and I dug up a few recipes and techniques over the past few months. I love food like this, but rarely eat it. This is a once or twice a year dish for me, just like mac and cheese, so when I make it, it should be something special. Thanks for your help. I'll let you know how it turns out. shel

I live in the East Bay, and the local WF doesn't have reb. In a while I'm going to a better stocked cheese store - Cheese Board in Berkeley - and my guess is that they'll probably have it, however, if not, some good sub will work for my immediate purposes. The CB staff will probably have some suggestions. Thanks!

Hi, This weekend I'd like to make tartiflette, or some variation. If I cannot find reblochon cheese, what would be a good substitute? Someone suggested Gruyere - but there are many variations of Gruyere. Would a young gruyere be appropriate, or perhaps something older? Some other cheese perhaps? shel

I'd recommend Peet's and Sweet Marias as well. shel

I'm looking for some new ways to use winter squash and fall vegetables in concert, along with some interesting or unusual spices or herbs, to produce healthy meals and side dishes. It would be nice to eliminate or minimize the use of butter and cream, but not necessarily elimiate those ingredients. Any ideas? shel

Later on this fall and probably throughout the winter I'll want to make some hearty "Grandma Bessie" soups, and recently, in another thread, it was noted that adding flanken to such soup may be a nice touch. Having poked around the web a bit, it seems there's a concensus that the meat used is beef short ribs, but there's disagreement about how the ribs are cut as to what constitutes the flanken method. It appears that even some butchers disagree. Can someone provide the correct way to cut the ribs to make flanken? Also, it was mentioned that only certain ribs are used - rib # 4,5, & 6 if memory serves. Any thoughts on that? I want to become a "flanken expert" ... but help is needed. shel - the flanken dunce

Hi, Gang ... These terms recently popped up while looking for some butter information. White Butter Polensky Value What is White Butter, and what is the Polensky Value? Thanks! shel

Thanks to you and Jackal10 for the idea of using potatoes ... mom didn't use taters, and it never crossed my mind to use 'em either. shel

Good idea ... maybe my fish monger can help out. Thanks, shel

Thanks ... that's a completely new technique for me ... shel

Salmon croquettes - mom used to make 'em when she made chopped liver. and we kids, especially me, loved 'em. Last night, while giving Buddy, my cat, a little salmon treat, I decided to make up some croquettes, not having had them since I was about twelve years old. They were pretty good, and so easy to make (never made 'em before). Searching the 'net one can find numerous recipes for these "fish burgers", some look great, some not so great, and often the recipes and techniques reflect regional differences. So, what is YOUR favorite croquette or patty recipe. shel

Let's not forget ginger: http://www.azcentral.com/arizonarepublic/b...mports1120.html shel

Symon won with a score of something like 51 to 43. shel

Whenever I make crispy home fries, they lose their crispiness after being on the plate a while. The bottoms get somewhat soggy and the taters get a little limp. By the time I'm done eating the taters there's virtually no crispiness left. Is there a way to maintain their crispness? Hmmm ... I just this moment thought that perhaps the taters went on to the plate too quickly. Maybe they should rest a bit on a rack before plating? Then they'd get cold. Maybe putting them on a rack in a hot oven for a bit? I hate soggy taters that are supposed to be crisp ... any suggestions greatly appreciated. shel

I've a Peugeot and I like it quite a bit - to a point. Mine is made from olive wood - it looks and feels great. The mechanism is smooth, and it seems to be durable. That's the up side. The down side is that I can't adjust the grind very much. The pepper is ground pretty fine, and the range of adjustment is limited. At some point I'll get another pepper millthat offers a wider adjustment/grind range. shel

Thanks for the suggestion. Yes, the local Bed, Bath and Beyond has the Pyrex plates at a good price. When I next go to the store I'll grab or order a couple. Thanks! shel