Shel_B

Six or eight months ago I was gifted with several packages of this yeast: How long can yeast remain stored in a sealed package like this before it goes bad? What about in an opened package (Toots used about 1/3 of a package recently, saved the rest). Does yeast go bad?

I see I misread the package note I linked to. It said French Style ... oh, well, duped again by the copywriters <LOL>

Have you ever tried Aleppo pepper? Ever since friends brought me a big bag from Turkey last year, I've not looked back, and can't recall when I last used cayenne. The peppers can be ordered from Penzeys and The Spice House, amongst other places on line. Green lentils are often Lentilles du Puy. For example

I just posted my version of a Molly Wizenberg recipe for curried lentil soup here.

Shel's Curried Lentil Soup Ingredients 3 Tbs EVOO, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped and divided 2 Tbs or more of curry powder 1 cup French green lentils (lentils du Puy) 4½ cups or more water, divided (chicken stock and water 50/50 is a good option - don't go too heavy with the chicken stock) Bay leaf or two depending on size, type, freshness (ideally, Turkish bay leaves) 1 Tbs fresh ground toasted coriander 1 Tbs fresh ground toasted cumin seed S&P 1 15-oz can chickpeas or equivalent home made 1 Tbs fresh lemon juice Zest of one lemon 2 Tbs unsalted butter 2 green onions, thinly sliced 1 lemon cut into six wedges Directions Heat 1 Tbs oil in a heavy large pot over medium heat. Add onion and carrot, sprinkle with salt and fresh ground pepper. Cook until onion is translucent, stirring occasionally, about 4-minutes. Add half the chopped garlic, stir until vegetables are soft but not brown, about 4-minutes longer. Add 2-Tbs curry powder, the cumin, the coriander, and stir until fragrant – about one minute. Add lentils and 4-cups liquid. Add bay leaf. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes. Meanwhile, in food processor, puree chickpeas, lemon juice, lemon zest, ¼ cup water, remaining 2 Tbs olive oil, and remaining garlic. Add chickpea puree and butter to lentil soup. Adjust salt and pepper, and add additional curry powder if desired. Add water in ¼ cupfuls to thin to desired consistency. Soup can be made a day ahead. Cool, cover, and refrigerate. Rewarm before continuing. When serving, sprinkle with thinly sliced green onions and serve with lemon wedges. Notes: I use a mild curry for this. I only use Lentils du Puy. and they are highly recommended for the way they cook and their flavor.

I got the recipe from one of his DVDs - it was an extra feature on Once Upon a Time in Mexico. http://www.imdb.com/title/tt0399740/?ref_=nm_flmg_prd_18

More about the book and the deal ... http://www.grubstreet.com/2010/04/fake_shack_creator_kenji_alt_s.html

OK, I'm convinced to skip using the Corningware under the broiler. Thanks!

http://www.grubstreet.com/2015/03/chefs-table-netflix.html Scroll down for official trailer ...

There's a very nice vintage Corningware Pyroceram baking dish that I'm considering. Is it safe for use under the broiler? Has anyone used their vintage Pyroceram under the broiler and had bad results, such as cracking or shattering? Thanks!

I no longer subscribe to any magazines, although I never subscribed to many. Years ago there was Cuisine, now gone (I still have two or three copies in a desk drawer), CI for a year or two back in 2002 or so. I pick up copies of Edible East Bay when at the Berkeley Farmers Market, but it's not so much for recipes as it is for keeping a finger on the local food scene, and for getting ideas. Toots subscribes to Sunset, which is very enjoyable reading for not only their recipes but for travel and vacation ideas and gardening ideas. There is a big rack of older magazines at the Senior Center where I teach, and often I'll look through what's available for food-oriented magazines (as well as some of my other favorites).

How about on an outdoor gas grill? What about other types of cooktops, like induction? Can it be set up to handle variations of temp, such as bringing something to simmer, then to a boil, then down to a simmer again, which is not an unusual sequence. Is the device programmable to a user's specific recipes and needs?

Not looking for such precision. What about recipes that are not delivered with the app? How does one set the device for those? Will the cooking still "come out great?" Where can one find the recipes that come with the app? Are they specific recipes, or just general descriptions? Seems like a smart phone is required for this product, yes? If so, how does one use the product without a smart phone?

Would you be kind enough to address the points I made in my earlier post? I'll quote here so you needn't search for it: Does it work on an electric range? Since the probe remains stationary, and there's no water circulation, it's quite possible that the probe will measure a hot or cool spot. Having taken the temp of many meals with the Thermapen, I know that the temp of the food being cooked varies in different areas of the pot. This seems to be more prevalent in lesser quality cookware (Martha Stewart vs All-Clad D5, same size and shape pot, for example) and on electric ranges, but it holds true even with high end cookware and the gas ranges I've measured.

Does it work on an electric range? Since the probe remains stationary, and there's no water circulation, it's quite possible that the probe will measure a hot or cool spot. Having taken the temp of many meals with the Thermapen, I know that the temp of the food being cooked varies in different areas of the pot. This seems to be more prevalent in lesser quality cookware (Martha Stewart vs All-Clad D5, same size and shape pot, for example) and on electric ranges, but it holds true even with high end cookware and the gas ranges I've measured.

Grandma Bessie’s Chicken-Matzo Ball Soup This is not a typical Matzoh Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as it contains ground chicken breasts. In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup. Ingredients 1 chicken breast fillet, 2 halves, skinned and trimmed of fat 8 cups home made chicken stock 3 eggs lightly beaten 3 Tbs schmaltz*, unsalted butter or vegetable oil 1¼ tsp Diamond Crystal salt ⅛ tsp fresh ground nutmeg ⅛ tsp fresh ground white pepper ¾ cup matzo meal ** Some vegetables like celery and carrot, maybe some onion or leeks Directions Grind or finely chop the chicken breast, or use a food processor but don't make the breasts like paste - leave a little texture. Combine eggs, ¼-cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour. Bring the broth to a boil and add the vegetables, if using. Let them cook at a good simmer for a few minutes. Meanwhile, shape the chicken mixture into about 12 balls, bring broth to a boil, and drop them directly into the boiling stock. When the stock comes to the boil again, reduce the heat and simmer, covered, for about 20-30 minutes, until the balls float. (Check for doneness by cutting open one matzo ball) Serve right away, nice and hot!. *Schmaltz is rendered chicken fat, and can be purchased at many butchers, or, of course, rendered at home One may use unsalted butter or vegetable oil as well, but the results won't taste quite the same and will not be authentic. ** Feel free to ad some more matzoh meal if the mixture seems too loose, add a little more broth if too firm. Experiment a little. It wouldn’t hurt.

Very Good!

Most of us add lemon juice to many dishes, and here's a way to kick up the lemon juice: caramelize it.I've never seen this mentioned here, although I'm sure others must know about it. I was watching an old cooking show with Jamie Oliver, and saw him do this. I had to try it, and I liked the results. Take your lemons and cut in half along the equator. Heat up a little oil in a skillet, get it nice and hot. Put the lemons cut side down in the hot oil and cook until the lemons develop a nice brown, caramelized coating. Then squeeze the juice into whatever you are preparing ... the juice will be darker than usual. Have fun experimenting .... it would be interesting to know how you've used this.

Trader Joe's Pork Gyoza Pot Stickers Serious Eats did a taste test on frozen pork dumplings, and the TJ's brand fared quite well: http://www.seriouseats.com/2015/03/best-frozen-pork-dumplings-taste-test.html

Some years ago, in a rare fit of decadence, I made a foie gras mousse using a lovely Pommeau - a blend of 2/3 heirloom apple cider and 1/3 apple brandy - that I found. Maye that will give you some ideas.

Check out Realbeanz. Maybe this one will work for you. And then there's this one: It’s cold coffee like you’ve never had before. It’s not watered down or stripped of any flavor. There are three to choose from, Menemsha Mud Regular, Decaf, & Espresso. Add your sugar and cream etc., or drink it black Scroll down on the page to Cold Brew Coffee.

When we have large meetings at City Hall or at other venues, we put out these Starbucks boxes, which offer the option of decaf. Check with your local Starbucks for availability. We just get the boxes, not the cups and other accessories. The boxes can stay in the fridge and coffee can be drawn as needed. While I recognize this isn't quite what you asked for, perhaps this can give you some ideas, like adding sugar or other amendments to the box, or maybe asking the local Starbucks if they can custom fill a box with your drink preference. I have a vague recollection of having a box of fancy coffee at one of our meetings. http://www.starbucks.com/menu/drinks/brewed-coffee/coffee-traveler

Allow me to preface my question by noting that I rarely drink alcohol, and know almost nothing about various drinks and such. Every now and then - maybe once a year or so - I'll have, what I call, a vodka martini - vodka and vermouth. Someone told me that a martini is only gin and vermouth, and the concoction I drink is not called a martini. It was never explained to me what vodka and vermouth is called. Yesterday I had lunch at a local restaurant, and their drink list had these items listed under martinis: Coconut vodka and pineapple juice; Ruby Red Vodka, grapefruit juice, lemon juice, and simple syrup; Ketel One vodka, lychee liquor, lychee juice; Belvedere vodka, Midori, pineapple juice, fresh lemon and lime juice. There were other such similar drinks, none of which seem like a martini to me, but I'm unfamiliar with all these drinks. So, what constitutes a martini? What is vodka and vermouth called? Are the drinks mentioned above considered mto be martinis?

Clickhttp://www.nytimes.com/2015/03/07/us/crooks-caper-at-san-francisco-bakery-leave-the-cash-take-the-cruffin-recipe.html?_r=0 I posted this three times and the links don't work. I'm done here ....