Doodad

I will try it thanks. And thanks to the OP for hers as well. This is my hands down favorite Chinese dish and the one that got me eating tofu.

SOS of course. Being in a military family, this was well loved breakfast. And sometimes dinner. ← on buttered toast.......for the win........ ← Sir, yes sir!

My grandmother was a grand cook and gentle southern woman. When we visited, a Sunday brunch was something along these lines: Fried Chicken or Chicken Fried Steak fried okra a casserole (whatever was fresh in the garden) green beans/limas sweet potato souffle or cooked carrots pickled something(s) like peaches parker house type rolls (of course homemade, goodness sakes what a question) lot o sweet tea pie or cake for desert nap shortly thereafter

That is us every weekend. Shameful because a glitch in the plans sometimes means food waste of things we forgot. I have some new toys, so this weekend will be the same tale. I love it.

SOS of course. Being in a military family, this was well loved breakfast. And sometimes dinner.

This has excellent merit Peter. I also thought of a terrine, but this is easier. Air, land and sea. Hmmm. I am thinking about pureeing and seasoning the chicken along with spinach as the divider. Thank you very much for allowing me to shamefully steal this idea. The lamb is a piece of rolled roast and will work perfectly. You da man.

Just opened on P'tree Ind near Pleasant Hill. A friend of mine came in raving about it today, and the German woman here was impressed by the stocks of cured meats. Anybody tried it or have recommendations on what is good? http://www.adamseuropeanmarket.com/ And, no, no affiliation.

Cut two or more large steaks out and grill with jerk sauce. Oh mon.

Two ways to approach this; both of which I like for different reasons. First, and favorite, is the grill. Nothing flavors or presents like grilled beef. You will need a hot spot and cold spot for control. Put on grill at hottest point and then turn 90 degrees after 3 minutes. Cook an additional 3 minutes in hot part. Then turn over and cook in cooler area until desired doneness. And the answer on this quality beef should be rare to med rare. For a pan. Lightly coat a cast iron or caphalon type searing pan. (What I use). Fry three minutes turn over and sear another three minutes. Then into a preheated 450 degree oven until desired doneness. Either method works. Season before cooking. Rest under tented foil for at least 10 after cooking. Enjoy ya spoiled thing.

There is not enough of any item to carry it on its own. I wanted to combine them in one dish somehow. Sorry, I was not clear on that. Maybe dim sums could work with the amounts I have. Or summer rolls with different dip sauces. I would like something easy so we can relax on the deck and not fuss.

I have some uncooked lamb, uncooked tilapia, and roasted chicken that need to be used and find a home in something. I am tired of the jambalaya and fried rice route for using up leftovers. Any suggestions? Thanks

I think like you do. I would make brunswick stew out of that. Nothing wrong that some spicy tomato base and vege could not cure.

Interesting topic. My only check that I do for food is Ma Po Tofu at a new Chinese place. Since most of the Chinese here seem to be from Taiwan or Cantonese districts it makes for an interesting question. And even more interesting results. I will never forget the one place where the lady asked me "why would you want pork on tofu?" when I inquired about the dish. But, I have also found some stars out there. Little mom and pop shops that, bless them, even deliver. And someone in the back of the house has been up north.

In my family there is only one oatmeal. And that is McCann's steel cut in the tin. You see, my great great grandfather, the former PA Sec of Ag, is cited on the can as attesting to one of the awards. So, we cook it up adding milk and dried fruit along the way. Top with honey and butter when done. Cinnamon if you are in the mood. YUM.

First, get a ziploc bag to hold the musky odors in. Second, place the now contained items in a second bag such as a grocery bag. Three, place in trash receptacle which is outside of the lving area and scheduled for pickup within 24 hours. Ugh.

I thought exactly the same thing, but with carmelized onions. I think a good roast chicken is a masterpiece.

Did you see the looks on the faces of those chefs? They didn't appear to be fans of Top Chef! <p> No doubt. That was a most withering glaze. The guy putting up with Sara looked on the edge of losing it.

If you go to Ruhlman's website, he has a variety of links regarding the new book and comments regarding it.

No I am OTP and very near the Crabapple Kroger. Funny you mentioned that school as the catalog came yesterday for Publix's version. Ming Tsai and Rocco are coming there soon and they just happen to have a knife skills class as well.

Ug, Morford.

You read my mind. I have short ribs braising as we speak. I bought them last weekend knowing that I would want to greet the cooler weather with something. I did brown mine, remove, then carmelize a big pile of onions and shallots. I returned the ribs, heated on high and deglazed with half a bottle of Zin. They now cook.

The episode itself didn't suck, I felt - as with Beirut, he made a good show out of less than ideal circumstances. Bourdain discusses the whole Sicily thing in the endnotes (t the back) of Nasty Bits. I actually rather liked the Sicily episode - the caper "farmers", the fishermen, etc. - it was poor Tony who was stuck listening to the wonders of salt over a 3-hour lunch . . . we only got a few minutes of that (!) ← I read Nasty Bits, albeit at jury duty and half asleep. I do remember on some interview he mentioned Uzbekistan as being horrible. He said the people were suspicious and threatening and the government goons were leaning on them hard. He was good to go from day one.

So, what happened on that trip? I own the DVD of that episode, but don't remember any discussion of problems.

I was wondering if any of my fellow ATL gulleteers could recommend classes in the area. I am a home cook with some experience; call me a sophomore if it was college. But, I really need some technique help in classic basics. Knife skills esp in butchery, sauce skill in classic sauces and dishes that are standards would be of interest to me. I live on the Northside, and while distance is not TOO much a factor, Jonesboro would probably make me go hmmmm. Thanks in advance.

How have I missed hearing about this book? I cannot wait to get my hands on a copy. ← You can preorder it - right now. Actually, I thought Elements might have less to do with Strunk & White in terms of style and/or substance, and more to do with it being a McGee for the home cook - but I'm just going to have to wait until 11/6 to find out (or until my pre-order arrives.) I'm intrgued, either way. And Bourdain wrote the introduction and did the illustrations for it? Lord help us! ← Ok, count me in. I picked up The Making of a Chef yesterday and am about 50 pages in. Guess that will help until it comes out.