blue_dolphin

I saw that article yesterday, too. I also pulled up this e-gullet thread on the topic to help me decide whether to spring for one or not. Still on the fence at the moment.

Yes, it seems you can "subscribe" to a magazine so new issues will be automatically added to your bookshelf. You can also choose to add back issues from a date you select. From Fiona on the EYB Forum: There aren't a lot of back issues indexed for some magazines but it seemed to work OK for me.

Under "My Bookshelf," select "Books" and on the right, there's a blue section where you can check the box to filter by unindexed.

Here’s my pick of 5 beans for an RG sampler that has a variety of color, size, flavor and texture. Good Mother Stallard (as you mentioned) or Goat’s Eye (Ojo de Cabra) Beans. They are similar and I like them both but I especially like to say, “Ojo de Cabra” so I might pick them. I often use them in a pasta with beans and greens. Midnight Black Beans. I use these for the Black Bean Chili from “The Greens” cookbook in the winter and in a black bean and roasted corn salad in the summer. Non-heirloom black beans are readily available but I think these are much better so I’m willing to pay up. These would be good if you want to compare grocery store beans in a side by side way. Alubia Blanca de San Jose Iturbide. These are lovely pure snowy white beans and maybe even more fun to say than “Ojo de Cabra!” RG says these are a good sub for the marrow beans that used to be one of my favorites. I use them in the White Bean and Rosemary Spread from “Super Natural Every Day.” I absolutely ADORE that bean spread - one of my most used recipes for 2011! I usually scale the recipe up to a full pound of beans as it freezes beautifully. Just pulled a tub out of the freezer this AM to bring to a pot-luck this evening. I also make crostini with some of these beans tossed with pesto and spooned on to crispy little toasts, topped with shavings of Romano cheese. Tepary Beans. Either white or brown. I think these little beans are just so cute! They hold their shape nicely in soups or salads but make a great bean dip, too. And they are reportedly higher in protein and fiber than other beans. I’ve used white tepary beans in the rosemary spread mentioned above and it was equally delicious. Christmas Limas. These guys are huge! And just so beautiful! I love them in a salad from the RG cookbook that includes quinoa, beets, onions and feta, among other things. I like the Mayacoba Beans that were mentioned but my local shop sells a “Peruvian White Bean” that tastes the same to me so I don’t regularly order them from RG but I have tried them and they are good. The Runner Cannellini Beans are very nice but I seem to have a tendency to overcook them til they start falling apart, which is OK for some things but not always. In addition to those, my pantry usually contains some Vallarta, Flageolet, Borlotti, Yellow Indian Woman, Cranberry and Santa Maria Pinquito beans. I do like my beans

I've made JAZ's recipe with pecans several times and it's just as crack-like as with walnuts!

I read about The Professional Chef app in the NYT article, "Are Apps Making Cookbooks Obsolete?" and the slideshow "The New Generation of Cooking Apps" and put it on my list, along with Dorie Greenspan's app. I bought an iPad but gave it to my Mom (got to give an 88-yr old credit for learning e-mail ) and am dying to get one of my own! And for the record, I've gotten more and more use from my cookbooks since signing up on eatyourbooks.com than I've done in years. I don't think my cookbooks will become obsolete while I'm still around but I can see their days may be numbered!

What a lovely weekend! Did you need to make any packing preparations for hauling that grand stash of booze back home? I checked a box of 12 bottles of wine on my flight last week (my contribution to the Thanksgiving festivities at my brother's in Texas) and happily, all arrived unscathed. Hope you and your bottles do as well. Reading this reminds me that I really must plan a stop in Montreal next time I visit my Mom. She lives only about an hour away in Northern NYS and I often fly into YUL but usually just rent a car and head for the border. Clearly, I am missing out. Thanks for taking us along!

Thank you so much, nikkib, for taking the time to share your food world with us. I just started reading Cheryl Tan's memoir, A Tiger in the Kitchen, about her return to Singapore to explore the family, cooking and culture she grew up with. Your blog photos gave me a colorful glimpse into the world that Tan describes in words. As I read about another new dish in the book, I've been returning to your blog to see if it's one that you've pictured. Thanks!

I wonder if it's this one for Poached and Roasted Turkey in the Style of Bresse? It's a little vague on the total oven time. Says to roast for 30 min, then turn off the oven and leave the bird inside.

You win the nice guy award - letting the girls have the salmon and making a Cutco "mercy purchase" ... Ditto that! The lovely individual chef's menus served to you and your wife at Napa Rose reminded me how you impressed me with the way you've tailored your home menus to suit the tastes of individual family members. Nice, indeed! Thanks for taking the time to share your week!

Hmmm. I like the rosemary idea and I'm thinking a pine nut and chipotle brittle would be most excellent. I know nothing of candy making, aside from making cashew brittle for holiday gifts for years, always with the peanut brittle recipe in James Beard's American Cookery which adds raw nuts fairly early in the cooking process. Salt, baking soda and vanilla are added right at the end. At what point would you add things like ground chiles or rosemary? Would they really flavor the brittle well if added just before turning it out? I imagine they would scorch if added when I add the raw nuts (140-145 degrees F)

Thanks a bunch for the last minute answers and clarifications at the tail end of this very busy blog!

I have a yard sale "3" skillet that looks very similar. Mine says "6 1/2 inch skillet" on the reverse with a letter "P" below and on the reverse on the handle but no other makers mark: I like to use it when a recipe calls for gently warming spices or aromatics in oil. I find it much easier to control the temp and prevent over-browning in this little pan, even if I end up transferring the contents to a larger pan for the rest of the prep.

Thank you so much for the time and effort invested to create this wonderful blog in a slice of the world completely new to me. I've learned tons! For example, I always thought lagniappe, that term for a little extra used in Louisiana came from a French word. Following up on your description of "la yapa" taught me that it actually originates with the language of the Andes, then into Spanish and finally into Louisiana Creole French. Very interesting. You've also made me want to travel to Ecuador to see these places and try the wonderful food. Not sure if you'll have time to answer my question, but a 2008 NYTimes travel piece, "Meals and Wheels on Avenue of the Volcanoes" mentions street food vendors charging one price to nacionales or locals and a higher price to güeros or "foreigners of European decent." Is that a practice that exists in your area and if so, what price do vendors charge you and your family? Thanks again!

I've been meaning to try the recipe that Pierogi in the Recipes that Rock thread for Winter Squash Soup with Red Chili and Mint from the Greens cookbook. I got a butternut squash in my CSA box last week and even bought some mint but couldn't get into soup-making with this weekend's 80 degree days. The flavor combination sounds great.

Mostly a fruit basket : A bottle of Laird's Bonded Apple Brandy, Blume Marillen Apricot Eau-de-Vie (not sure what to try with this), some Cointreau, Bittermen's Xocolatl Mole and Regan's Orange Bitters. I wanted a bottle of Rittenhouse 100 but it's been out of stock for a while now. My local shop told me their distributor's telling them November.

Worth every penny. The more recently available Combier is equally excellent in every way and a few bucks cheaper. Nothing wrong with Cointreau of course but more than a few bar folks I know and work with have found reason enough to switch to Combier and 86 the Cointreau. I was out doing errands yesterday and thought I'd pick up some Combier to compare but Combier was $39.99 for 750ml while Cointreau was $31.99 for a liter so I went with the old familiar.

If that half bottle of Cointreau that's lasted you 2 years is too pricey, you should probably stay away from the Chartreuse ! That said, I've found Chartreuse a most worthwhile investment. I bought it to try my hand at a Last Word as recommended above. I found that very tasty but I really, really like the Final Ward.

I am very much a cocktail novice. After seeing the Chartreuse discussion on the Essential Liqueurs thread last night, I tried a Cat's Pajamas: 1 oz Gin 1 oz Campari 1/2 oz Green Chartreuse 1/2 oz Orange Juice 1/4 oz Maple Syrup The valencia oranges from my tree make a very tangy juice but the peels seem to lack the oil needed to properly flame the peel over the top. I enjoyed it anyway - it was the cat's pajamas !

NPR did a paw paw piece during Morning Edition yesterday. I knew the song growing up but always thought paw paws were a made-up thing, not a real fruit!

Looks like pretty much the same method that hummingbirdkiss posted here a while back. I tried it (not the hand smashing, just the shaking ) and it indeed worked great with older garlic but not as well with really fresh stuff - maybe I just needed to shake those longer, I dunno.

I used to just use a ziplock bag and wrap with my clothes but after an unfortunate incident with some red wine, I do the same as Lisa. It's worth checking with the airline. Most have their policies available on-line. United's says: Sometimes I just check a case of wine as a piece of luggage and haven't lost any that way yet.

Thanks so much for taking the time and effort to blog. I've really enjoyed following along all week and am sorry to see your blog come to an end.

Too late, and maybe not the sort of cocktail you are thinking of, but I've had the liquid nitrogen caipirinha on the cocktail menu at The Bazaar in Beverly Hills (Description of the technique here). In the video on that site, he pours a single mix into the bowl before adding the LN2, but I recall separate bottles of cachaça, lime juice and simple but I doubt that makes a difference. Sounds sort of like the cachaça sorbet I've read about from elBulli rather than a liquid cocktail. Tasty, though !

86 for me. At least that's what I have entered in Eat Your Books. Someday I'll count up the others and post back.