Shel_B

What a great concept for a restaurant. It will be one of my stops the next time I'm in NYC. Thanks for posting! shel

Thanks for all the suggestions. You've provided some good ideas to get me started. kind regards, shel

I didn't realize there was a "standard" tomato sauce. What comprises such a sauce? Thanks! shel

Hi gang, After this last round of buying canned baked beans, I've decided to make my own. Having read numerous treatises on how to cook beans, and having done so a couple of times with garbanzos, I think I've got the general cooking process down pretty well. However, it would be great to get some flavoring ideas, and cooking techniques specific to making vegetarian baked beans, especially for making a nice, thick, flavorful sauce. I'd also like to eliminate, or reduce as much as possible, the amount of sugar in the final dish. Which beans may best lend themselves to such a dish? Any thoughts or proven techniques for making some nice, rich, flavorful vegetarian baked beans? shel

Awww - you beat me to it! I saw the show in which she made that "recipe," and in all fairness to PD, if memory serves me, I don't think she liked it all that well either. shel

http://www.kosherblog.net/category/kosher-cheese/ shel

Thanks for the comments. Based on the ones here and in other places, I'll grab a bottle on the next TJ's visit. shel

Hi, Has anyone tried this oil? Does it taste like Kalamata olives? Any comments on quality and taste would be appreciated. Thanks! shel

OK, I'll check out the 'shroom soup. Tks. shel

Hi, and thanks! The ingredients on the Paneer entres look pretty good. I'll probably grab one or two, including the Palak Paneer. shel

I sent the comapny an email asking about the availability of a product, and along with the response I was offered a brochure and some coupons. shel

Yesterday I recived a bunch of coupons from Amy's, maker of many organic frozen dinners, entrés, pizzas, canned soups, and sauces (if you don't already know - http://www.amys.com/). Many of these coupons are for substantial amounts, including a few coupons that allow for free items. A catalogue of Amy's products was sent along with the coupons - sheesh! There sure are a lot of choices. I want to get an Amy's roasted vegetable pizza, and maybe a spinach pizza, along with some other items I sometimes buy. But that leaves more than 150 items that I've not tried, which brings me to the question: What's your favorite Amy's item(s)? With all these coupons, now seems like a good time to experiment with new choices. Thanks for your suggestion! shel

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