Shel_B

I'm a big fan of Joyce Goldstein's cooking. Here's a list of her books, and, from my spy in the business, I understand she's got a new one coming out pretty soon.

I'm quite familiar with Google, and, in fact, searched for additional information relative to your assertion. You come across as an expert of sorts, and I thought you might have some inside or specific information to support your assertion. I guess you're not the expert I thought you were ... just another Googler putting forth what you discovered by searching. IOW, nothing special or unique from you. My mistake ....

This link was sent to me by Thermoworks ... thought I'd share it. Would love to read any comments ...

I made matchsticks and dressed them with lemon and olive oil, a little S&P. Very nice ... time now to start experimenting. Gotta read some of the other suggestions, too.

Thanks so much. You've been most helpful.

Is this considered a "little guy?"

Are you suggesting to eat it raw? Are the leaves edible ... they seem very hard and chewy, so I'd think they'd need to be cooked a while, maybe like collards? I've used kohlrabi before, but didn't get the veg with leaves as it had already been trimmed. I used it in a soup.

Can anyone tell me what this vegetable is? Toots grew it in her garden box but, alas, doesn't remember what it is. I've not seen anything like this before. Thanks!

Because sometimes I am unimaginative, other times certain things escape me .... thanks!

Often we get this bread (Pain Pauline) from TJ's and I often toast a couple of slices and then remove the crusts. What interesting uses are there for toasted whole wheat crusts like these: I'd hate to just toss them, although I suppose they could be fed to the pigeons and gulls at the park. Is there a better use?

Excellent! You say "apparently," but do you have any stats to support that? I'd love to know more about this.

Cool Tool ... I may have had one like that, but not as old as yours - not sure. Maybe I just wanted one ...

Yesterday I was at Trader Joe's and double-checked to see if they were still carrying Tejava. It's still on the shelf. But, right next to it was a bottle of TJ's green tea. I didn't have the forethought to check the label, but here's the article in the Fearless Flyer.

That's not exactly what I meant by my question. I was asking if any induction cooker can maintain a specific temp, over a period of time. For example, say 62-deg C for an hour. The NuWave only allows heat with 10º increments. Sorry for any confusion

I had one of those Moulis ... great little tool. From my first kitchen I still have and regularly use a 2-quart All-Clad Master Chef sauce pan, a 4-quart All-Clad Master Chef sauce pan, an All-Clad Master Chef sauté pan, a 12-inch All-Clad "Ltd" skillet, and a 4 1/2 quart Le Creuset Dutch oven. The special Ltd coating has worn off from the 12-inch skillet, so, while it's ugly, it still cooks like a champ. I also have a Forschner-Victorinox boning knife that I still use - it was purchased around 1970 +/- Oh, I almost forgot, there's a Krups 203 coffee grinder which I've been using since 1976 or so. Still works perfectly, and although the top looks like it's been through a war, it still does the job. These have all been excellent investments ...

Nothing is a waste of money if you use it and it works for you, gadgets or otherwise ... there are many on this forum who use "gadgets" frequently. A gadget is sometimes defined as "a small, useful device."

Nope, just almond milk and blueberries. I usually add a banana, and this never happens, but this time there were no bananas in the house.

Looks good. I'll give it a try. Nice to have another method and taste profile. I made mine with uncooked peppers because I plan to add them to certain dishes where they'd be cooked down a bit, but I'll try this technique in one of those dishes to compare the results. Tks!

It was very simple: I made a paste by cleaning and seeding the peppers, diced 'em, added some oil, and whirled them in the food processor until they were acceptably smooth. Didn't pickle them ... decided I'd enjoy and use the paste better than pickled peppers.

For lunch, I whipped up a blueberry smoothie: fresh blueberries in some home made almond milk. I took the glass with the smoothie to the dining area, and, a few minutes later, when I started to drink it, the contents were somewhat gelatinous. The longer the drink sat, the more gelatinous it got. Here it is after about ten minutes: What would cause this to happen? And how can this be prevented? My first offhand guess is that by blending the blueberries, pectin was released, and that firmed up the drink. Just a wild guess.

For those interested in this story, here's a little more .... http://www.cornucopia.org/2015/06/whole-foods-faces-ftc-mislabeling-investigation/?utm_source=eNews&utm_medium=email&utm_content=7.4.15&utm_campaign=WFFTC

I rarely drink, but I do like a good (dry) vodka martini. Since I may only have one or two a year, I'd like it to be something special. While there are a couple of vodka brands that I enjoy (Stoli & Absolut), I know next to nothing about vermouth. Which vermouths might go well in a martini made with Stoli or Absolut? Or does it matter at all?

I'll look at the Vollrath. Can't use gas here .... ETA: Yikes! $500.00 for the Mirage Pro at Amazon ... more than I care to spend.

I have a question about induction burners, specifically about the stand-alone or portable burners. Can any of them be set to maintain a specific or steady temperature over a period of time, such as a couple of hours?

My uncle is a designer, engineer, inventor, and cook, and some of his products are microwave ovens. In response to a video I sent him, and comments posted here, this is what he has to say about using SS bowls in the microwave oven. And my subsequent comment.