Shel_B

I've not seen that in my area. I'd like to try it as I'm starting to explore the flavor profiles of Indian food.

Thanks for checking. Do you know which chef made the mustard?

I can't help you as I'm trying to find a recipe or technique for doing this. My experiments are just that, and I have not as yet reached any conclusions.

Some useful and thought-provoking comments ... thanks!

Thank you for taking the time to search. I found that information and tried to load the video on Amazon. I received a message that the video isn't available in my area. Your post led me to other ideas to explore. However, I did learn that the mustard used was a "spicy brown" variety. I've been playing with a couple of Dijons, and while my results were OK, using the spicy brown mustard is certainly worth a try. My initial experiments used Turbinado sugar, which I'll use with the spicy brown mustard, and I'll also try Demerara sugar which, it seems, is sometimes recommended for a brûlée. I also want to try toasting the sugar, something I've done with white sugar which gave good results in the simple desserts I made with it. My "experiments" consisted of mixing different percentages of sugar into the Dijon mustard..

I've heard of brûléed mustard, and have searched online to learn more about it, but have come up with no recipes or techniques and very few references. Has anyone done this, or can I get a pointer to a recipe or technique? I'd like to know more about it. Thanks!

I agree about the ragu. I've been playing around with some ideas and techniques over the last few months. Recently, I heard about sheets for lasagna. I'm looking into them. I believe ATK mentioned no boil noodles.

Thanks. I'm familiar with Pasta Grammar and it was their recipe that motivated me in the direction of a Neapolitan lasagna. I was wondering how I'd do some test batches and your idea of making a small one sounds great. There are plenty of smaller Corningware dishes here that would lend themselves to your suggestion.

Hi, guys ... I'm toying with the idea of making a Neapolitan-type lasagna for dinner with a few friends later in the year. I am saying type because it doesn't have to be completely traditional. I've never made this before and I want to allow some time to make one or two as a learning experience. What recipe ideas can you suggest? I don't necessarily need specific recipes, but one or two that have worked well might be useful. Tips, tricks, and techniques would be welcome.

Fregola Pasta e Ceci with some nice Cherry Tomatoes

My Dinner With Andre has always been a favorite, as has Diner (He ate the whole left side of the menu). White Palace has some memorable moments as well.

Excellent, on all points!

Italian-American Cowboy Beans for lunch ... a kicked-up, smokey Fagioli all’Uccelletto with pancetta affumicata and a mixture of chipotle meco and morita chilies.

From a 2017 (approximately) Epicurious article: Epicurious Winning Method for Cooking Beans For the Epi Kitchen, the results were clear. Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth. To cook: Place 1 lb. dried pinto beans in a large, heavy pot. Cover with water about 2” above the top of the beans. Cover pot, bring to a boil, then remove from heat. Let rest for 1 hour. Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat. Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.

Thanks ... somehow I missed your post until now. I'll read the article tomorrow, before a little shopping jaunt.

@weinooI took your advice and made a batch of chicken stock in the IP this morning and was very pleased with the results. Thanks for the suggestion.

Thanks. That's useful information. I tried to find more about who owns Take Root, and couldn't find anything by the time I stopped looking. Interest in these tomatoes has now dropped substantially.

I just found out about them last night, shortly before posting my info request. The reviews I've read have been mixed. There's a store nearby that carries them, and when next I head in that direction I'll grab a can or two.

I saw these on Amazon and a few other sites. I've neither seen nor heard of them before. Has anyone tried them and have any comment on their quality and taste? I'm looking for a less expensive organic, canned tomato for some of those mid-week, thrown-together, leftover-using dishes in which my preferred, expensive tomatoes would be more-or-less wasted. These are about 2/3 the cost of my usual canned tomatoes.

I saw this done on an America's Test Kitchen video and tried it on one of my older skillets. It seems to work, although I want to see what happens over a longer time frame. I didn't see any mention of how often this should be done. Does anyone have experience with this technique? How to Season a Nonstick Skillet 1. Ensure that your skillet is clean and dry. 2. Place the skillet over medium heat for about 30 seconds. 3. Apply a small amount of canola or vegetable oil to the skillet. Using a folded paper towel or cloth, rub the oil across the entire surface of the skillet. 4. Turn off the heat, let the skillet cool, and then wipe out any excess oil. https://www.americastestkitchen.com/articles/5561-how-to-season-nonstick-skillet

Thanks for the link. I'll definitely read the article after returning home later today.

The coffee I get from the local roasters has been roasted within a week of my acquisition. I obtained the last batch within four days of the roasting date. Does that change anything?

I have heard that it's not a good idea to freeze roasted beans, but I've also heard that problems arise when the beans are removed and replaced multiple times from the freezer. A local coffee roaster has a Kenyan coffee that I love, but it's not always available. It is now, and I was thinking of stocking up and keeping some in the freezer. It would remain frozen until use ... no in/out of the freezer. I'd probably freeze smallish amounts, 1/2-lb or so. What do you think about freezing the beans in this manner? Thanks!

Sur La Table by Escali Dimensions: 9" x 6.5" x 0.75" Other Escali scales are also narrower than 7 inches

IMO, that's a great reason to consider the OXO scales. The feature has made life in the kitchen easier and more pleasant many times.