Shel_B

Seemingly not in this case .... what a shame.

How Apples are Grown Here's a short (5-minutes) video about how apples are grown. I learned a couple of things, and maybe you will, too. http://video.pbs.org/video/2365470270/

Cook's Illustrated is where I found the recipes and video ... didn't see the recipes or videos on Cook's Country and didn't check ATK.

I just did a quick search of CI and found several recipes and videos for Brown Rice Salad. I can't send you the videos, but would be happy to send you a few of the recipes. I've still got a few months left on my subscription - don't know if I'll renew it.

Last week I found a local connection for some great balsamic vinegar at one of the neighborhood farmers markets. It's traditionally aged in six woods, and while not the best I've had, it's the closest to the 75yo balsamic I got from a small estate in Italy many years ago. Strawberries are coming into the markets now, and Toots loves the luscious, sweet berries from a couple of the producers at the Berkeley farmers market. Last night I gave her a taste of the balsamic, and she loved it. Next step is to mist some of her favorite berries with the balsamic. However, I think I need a mister to control the application of the vinegar. Any suggestions for a small mister that will look good on the table, not made of plastic? I would like a little gem of a mister that will add to a presentation, maybe one that has an "old" look to it.

I wonder how well these pieces of art will function as a tool. The Chef knife is beautiful, but how well might it work with most of the top 2/3rds of the blade filled with the roughness of the horseshoe rasp from which it's made? And I wonder about the quality of the blade's cutting edge? Is the material she uses best, or even good, for the knife's purpose?

I made a very similar recipe a few months ago. Since I like ginger, I added some Microplaned fresh ginger. Very nice!

Yesterday I made a big pot of vegetable soup. Often when making soup, I add some lemon juice. This time, since the soup needed a scosh more salt, I chopped a couple of the preserved lemon slices into the mix, stirred, let sit a bit, and was delighted with the result.

Just curious ... the description says "Fits all Bowl-Lift Stand Mixers models KD2661, KL26M, KP26M1, KP26M8, KP26N9, KF26M2, KV25G, KV25M, KB25G, KSM652X, KSM657X, KSM75XX." Why would you think/hope it fits your KSM5OP?

Trader Joe's Tunisian Preserved Lemon Slices I don't recall the price on these, but they were reasonable, at least by my standards. Ingredients are lemon slices, water, salt, acetic acid and ascorbic acid (vitamin C for freshness). 13.5 ounces ... The local TJ's seem to be carrying a number of new and interesting items, and the plan is to try many of them, posting pics here and, when possible, my impressions of the items. These lemons have a somewhat salty taste, and very little sweetness. Never having had preserved lemons before, I can't really comment on whether they're a good, poor, or average version. Maybe someone else has tried them, or will try them, and be better able to comment on quality.

I found out that these choice lentils, which are grown in the volcanic soils of Puy in France, are now also grown in North America and Italy. So it's possible to buy the lentils, but without Le Terroir and L'AOP. While they may be "second best," they are still quite good.

Thanks ... originally I didn't see a use-by date, but after reading your post I looked for it and found it.

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?