Shel_B

Last night I made one of my go to "pantry" sauces. This one is made with ingredients that are pretty much always on hand, it comes together quickly, and lends itself to a number of variations and improvisations. I put it into recipe form, although when I make it I just wing it. All measurements are approximate, but that really doesn't matter as you can readily adjust the ingredient amounts to suit your own taste. Shel's Tuna, Lemon, Caper and Tomato Sauce Ingredients 1 can (6 oz) tuna (chunk or solid in olive oil), drained (I usually use Wild Planet or an Ortiz tuna) 1 large garlic clove, Microplaned grated zest of 1 medium lemon 2 Tbs fresh lemon juice 1/3 cup fruity extra virgin olive oil S&P to taste 2 Tbs capers, drained or rinsed 1/4 - 1/2 tsp crumbled dried oregano 15 small cherry tomatoes, cut in half 1/4 cup fresh flat-leaf parsley, chopped freshly grated Parmesan cheese Optional: add some dried black olives or red pepper flakes Directions Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, capers, and sliced tomatoes. Stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Add a little of the pasta water to thin as desired. Sprinkle with parsley and toss. Serve with grated Parmesan cheese. Other variants: fry the capers in a little olive oil before adding to the tuna mixture. Use other herbs as you choose (basil is nice)

I agree 100%. What are magazine and book designers thinking when, for example, they use dark type on a dark page?

I'm not going to run out and by Greweling's book, or seek out invertase at this point. I'll start with the Epicurious recipe and see if I want to explore the idea further. But thanks for the ideas. Seems like the book would be worth having should I decide to explore making candy in greater depth. And thanks, too, for the education on invertase.

Don't need a scientific answer ... you did good!

I have no idea what you are talking about. Don't even know what invertase is ...

Thanks for the pointers. The Epicurious recipe seems most interesting to me at this point.

Actually, I didn't think much about it. Making the block seemed like a simple, easy way to go, and I could then grate or shred it, slice it for sandwiches, use the slices to wrap other items. I've never really had much use for spreadable cheeses ... can't recall when I ever used the stuff in my own home. I like the grated cheese for use in a particular frittata I make, and I cannot imagine how I'd use a spread in that recipe (although I'm sure there are people here who could make some suggestions). Lastly, I wouldn't know, without some research, how to make a spread. My first question would be what needs to be done to the cheese to make it spreadable, and how might that effect the way the cheese behaves and tastes in my favorite frittata.

This morning fortune was kind enough to bless me with a small, bite-sized York peppermint patty http://www.hersheys.com/york/products/york-snack-size.aspx. Interesting concept, but one that can certainly be improved upon, (not as gummy, brighter, more peppermint flavor). I'd like to give it a try in a couple of weeks. So, how might I make the peppermint filling? Ingredients listed on the website: SUGAR; CORN SYRUP; SEMISWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER; VANILLIN, ARTIFICIAL FLAVOR) ; INVERT SUGAR; EGG WHITES; OIL OF PEPPERMINT; MI LK

Where might that recipe be?

Has Cook's Illustrated or ATK ever tested any products from Trader Joe's?

I wasn't planning to make a Pimento cheese, rather, do something along the lines of a Monterey Jack. I started the experiment simply by taking a package of TJ's shredded pepper jack and adding some finely diced jalapeno to it, mixing well, and then melting the cheese in a small mold. When cooled and firm, I sliced the cheese and I also grated some. Conclusion: Taste is good, texture needs work. Haven't visited the project since ... but thanks for the reminder. Next time I may add a bit of gruyere or maybe comte.

Thanks for all the comments and suggestions thus far. There are definitely a few things here that are very helpful. The idea of doing a braise and then baking in the oven is interesting, and I might play around with that idea.

Does juice = fat? If so, I wouldn't mind rendering more fat from certain cuts of meat.

There are those who advocate baking or roasting meat by starting out "low and slow" and then, towards the end of cooking, they raise the temp substantially to finish cooking the meat. Then there are those who champion the opposite approach, high heat at first and then a low oven for a longer finish. 　 I'm just starting to play around with making certain meat dishes, like ribs, char sui, pork tenderloin, and the like, in the oven, as I no longer have a grill or a smoker.　I'm curious as to which method you use and why you think it's better for what and how you cook.　 Might some meat react better to one method or the other? Thanks!

How different can they be if so many are doing it ....???

I'm curious to know what people pay for these tomatoes. Around here they are about $2.49 for a small can. Yesterday I found 'em on sale for $1.49 can, grabbed a few cans, and will go back to the store later today and grab a few more.

The winning brush looks like a good adjunct to my kitchen equipment ... thanks! Hmmm ... don't see it listed at BBB ....

Would you be kind enough to elaborate on that statement? What are they getting wrong? Perhaps you can define what you mean by seasoning so we can see how the Hudson people are mistaken. Thanks!

Has anyone had any experience with this product? Any thoughts about it's efficacy? Thanks! http://smile.amazon.com/Hudson-Cleaner-Stainless-Chainmail-Scrubber/dp/B00KQCJ0CG/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1410247357&sr=1-8&keywords=cast+iron+grill

With all that you've said, it's certainly worth looking into. I'd love to grow a delicious, cool, refreshing watermelon Thanks for the encouragement!

So sorry for the delay in replying. We were on vacation and, although we returned around 9/1, I've been busy catching up on things here at the house. Thanks for the pics and the information. Clearly I will not have room to grow a watermelon. A shame ... it would have been a nice experiment. I envy you your wide open spaces. Signed, Constrained City Boy

This weekend I was gifted two serving platters by one of Toots' friends. I helped her at a garage sale a few weeks ago and this was, I suppose, a nice thank you. Toots mentioned to her that I was interested in buying them, but we thought they had been sold. Nothing special or fancy, but just exactly what I needed and wanted.

Having explored cooking with acorns, my understanding is that acorns need to be rinsed well, preferably in running water, to release the tannins that make them bitter and unpleasant to eat. Would roasting them in a fire make them more palatable without a need for rinsing?

I have a bag in my freezer right now ... I use the product every now and then.

I have TJ's 21 Salute Seasoning in both houses. Good stuff. Never thought to use it in a dressing, and now I'm thinking of other uses for it as well. Your simple comment may have opened the door to some new ideas. I may try it in my baked wild and brown rice dish the next time I make it, and maybe use it in my next batch of spaghetti sauce, or maybe as a dry rub ... Thanks!