KarenS

I lost 45 # on weight watchers. I went to the meetings for awhile and now do it myself. I have a big iron deficency (which can also make you weak and tired- i take iron supplements). I have also very low sodium (I never eat fast food, and hardly any "processed" stuff. My Dr. told me to feel free to salt my food, and do not drink too much water (I live in Hawaii, and work in a kitchen all day- so I drink a lot of water) If I drink 8c, I switch to sports drinks so I don't throw my system out of whack. You CAN drink too much water and make yourself very ill- your body needs sodium.

I am actually glad to see that after all the educational stuff, you are still a snob. Cherish your job, for one day I will have it! You are so wrong about Peets Coffee. I figure that you must not be a coffee person. It is, the best- I have had better once in Paris (but that is another story). Karen

In Hawaii green papaya is used quite a bit in stew like things too (chicken and papaya- etc...) You can also grate it or use a mandoline.

I almost cried when my mom gave me her great grandmothers cookbook from the 1850's. I use her gingerbread recipe. It is a fascinating book, with her recipes for all types of bread (and the yeast). There are plenty of boiled "dressings" and plenty of pies. The handwriting and measurements are interesting to read. My grandmother and her mother added to the end of the book. My grandmother was born in Berkeley and raised in SF, so there are plenty of Mexican recipes too!

I use the Chez Pannise method; I simmer them for 14 minutes (after bringing a pot of acidulated water to a boil and adding the eggs with a slotted spoon). I drop them in an ice bath and crack all the shells under water- then let cool. Lovely results!

I use half and half (yes, there is cornstarch in US powdered sugar- not enough for this major stickiness!)

I don't use egg whites (there is no need to). My baking friends and I have always called marshmallows "American meringue" (you know, there is French, Italian, and Swiss...). They roast up like any other marshmallow. I have flavored them with vanilla bean, spices, herbs (mint, thyme and orange, tarragon). Flavored they are very good in a chocolate tart or toasted on a cake. Coat everthing with powdered sugar/ cornstarch , cover with paper and wrap well- chill overnight. To cut dip your knife in the cornstarch/ powdered sugar mixture.

I must credit this to Postrio, I was quite shocked by the method- but it is GREAT! 6c cream 8 oz sugar pinch salt 1 vaniila bean 24 yolks In a heavy bottomed pot bring the cream, salt, and split and scraped vaniila bean to a boil. Turn off heat and add the sugar, then temper your yolks with the hot cream (do not whip them- the yolks just need to be broken and stirred). Pour everything back into the pot and turn the heat back on. 1) Never leave the pot. 2) Whisk constantly the sides and bottom to keep custard from sticking and burning. Bring the mixture to a full boil- make sure that the center of the mixture is bubbling. You are trying to break the custard. You are taking the custard beyond its setting point and then bringing it back. Strain the custard into a container in an ice bath. Beur mix (or immersion blender) the custard untill smooth. Leave a whisk in the custard and cool slightly. Pour in dishes etc... You will be ready to serve in an hour or so. This recipe puzzles people- they can't figure out how you got fresh berries under your custard. It was created for volumne production- we could not wait for 45 minute stovetop (this was back in the day when Postrio was serving 500 desserts on a Friday). We also served the brulee in a puff pastry shell- that was one of Wolfgang's signature desserts for years.

I've always done this- now I'm wondering if anyone knows why. When cooking octopus, the Spanish and Italians always add a wine cork to the pot (I have been told to help tenderise). Does it do anything? Does Paula know?

If you make it stovetop, instead of baking, you can pour it into any container you want. I prefer stovetop, as you have more control over your entire batch (no oven hotspots etc...

I've been making LOTS of these. I have been using chiffon mostly (flavored with spices, filled with whipped mascarpone "eggnog"- nutmeg-rum-sugar). The oil in chiffon makes rolling a breeze (you can also add some hazelnut/ macadamia / almond oil). Merry Christmas!

You should contact the Chef; there are many humans working in restaurants, and many ways to accidentally contaminate food. You should also contact the healthe dept ( even more so when you feel that the restaurant is not taking action).

Yikes, don't toast things at temps higher then 325 (convection) 350 conventional. It is too hot!

My major (at Berkeley) was Poli Sci; I worked at one law firm and said," No thanks". PM me if you want to know the details... The amount of time I love baking still outweighs the amount of time that I hate it! (Remember, this is Christmas and I just had a 12 hour day). Lawyers learn how to write and think. They also usually earn the kind of an income where they can go out and experience good food. It seems kind of natural to me!

I actually love to read VOGUE. I think that you have gained a huge audience from the magazine. I love your writing, you make me laugh. It was also really cool that you did the peach tasting (Matsumoto and Frog Hollow peaches are sooo good). I would actually love to have your job!

I love the Chino's! When I worked for Wolfgang (Puck), my friend was working at Chinois. We told him we were going down for a visit. He said, "take the van and get whatever you want". Who would turn that down!? When we arrived, they told us to go have lunch- they had waited for us so they could cut the corn. I worship people like the Chino's. Their produce is amazing. I tell everyone to go there.

SushiRan in Sausalito is very good!

capers, canned tomatoes, black pepper, salt, vinegars, olive oil, miso, thai curry paste, anchovies, brown rice, dried beans, coffee (hopefully Peets), chipoltes, mustard, cat food!

My produce purveyor just today gave me a 7 oz jar of dried porcini and a 5.3 oz jar of dried shiitate. She will send me fruit or vegetables to take home very often. We love to talk about food.

I go through cravings for clams every month. I will also crave shrimp cocktail(the old fashioned kind). Some days I have to go and find crab. I have days when I need Korean food. Some days I MUST eat Chinese food.I also have days where it has to be Thai. I have never eaten (or craved a corn dog). I can';t stand the smell-plus hotdogs do nothing for me (though I like real sausage).

Hey, I ate there yesterday! They give me extra veg cause I don't order rice. I love the daikon kimchee. I have to go there at least once a month.

I believe that sweetened coconut is treated with sulpher dioxide ( to keep it white and moist). You will notice the same kind of smell when you open a box of dried fruit.

I like Bread Alone, The Village Baker, and Nancy Silverton's book for some things.

silverdene. Keep your burn very clean and dry. Aloe helps prevent scarring. Keep theburn bandaged with silverdene until it is healing well. Burns can get infected very easily. I have 25 years of burn experience. Sometimes ice is not enough! (or aloe vera) I feel your pain. I once had to go to the hospital every day to have my bandage changed (clarified butter)

rising sides and sinking cheesecakes can also mean that you are overmixing thecheese. Bring the cheese to room temp and paddle on low speed with the sugar. You don't want to incorporate too much air. Alanamoana is right too about rotating front to back and top to bottom. Steam will help too. Put a pan of water in the oven with the cakes.