Doodad

I can't argue with that. I am of a similar age myself.

"Colicchio sure didn't score any points in my book with that try to be hip, turned around beret and leather bomber jacket get-up. Tom, trust me, I'm in your age group and I carry your body shape. We DON'T look good trying to force the hipster thing. " In his defense, he was going with the Samuel L Jackson theme of the episode.

Thanks, I did a search and it was not in the first page or so.

Wow, the girls gave me a tangine and tons of Med/Morroco cooking supplies for my birthday. I have lamb, chicken, beef, and fish. Along with tons of aromatics and even some saffron. What should I make for dinner?

I worked at Colony several years during the Country Place and Elton years. They have cooking classes at Trois????

Folks, what happened came out great. The sauce (reduction) was a little sour and slightly bitter for my taste half way through so I added some turbinado and more wine after removing the shrimp heads and pieces. Reduced to oblivion and as the pan fried grouper finished in the oven, added the raw shrimp and butter for finish. The wife was pleased. Not so much the fish hating daughter, who made herself a rissoto instead,

Can you school a novice on this? I am very interested in how vinegar is made and remade.

Sorry. I was going to add ~ 1/4 pound shrimp and heads (broken) to the "stock" for the reduction. At least the first half of the reduction. Do you think that will cut it?

I have head on shrimp fresh, shallots, lemon zest, garlic and sav blanc. I was thinking of steaming a quarter pound of the shrimp, collecting the juices and then reducing with above for a topping of pan seared grouper for dinner. I was going to saute some unsteamed shrimp in the reduction at the end for added goodie on the fish. Any thoughts?

I love Ma Po Tufo. Here's a pictorial from the Chinese forum. It demonstrates the use of silken tofu in this dish. Tofu can be substituted in many of the stir fry dishes shown in the Chinese food pictorials. Try some. They're easy to make and delicious. ← Ok Beanie, now I am starving and yes I would eat it for breakfast.

I always wrap the tofu in paper towels and weight with a mortar. I think it helps in several ways. My fav is Ma Po Tofu. Ground Pork browned with a few favorite veggies, tofu added, sauce added. Cover and simmer tofu in sauce for a few minutes. Uncover, thicken and add chopped green onions. Doesn't take 10 minutes of cooking.

I just tried the Kroger on Briarcliff, at Johnson, and there was nothing -- three staff members consulted with each other and none had even heard of curing salt/pink salt (which I expained to them in detail - sodium nitrate, nitrite, etc) before. Which Kroger did you go to? Thanks for your help/interest. Also, just to be clear, we're both talking about this sort of product, right? http://en.wikipedia.org/wiki/Curing_salt http://www.butcher-packer.com/pages-produc...uring-salt.html Toco Hills: Yes, kosher deli there, and kosher butcher/poultry/etc as well. Huge selection of dry kosher goods as well. ← Nope, my bad. I was thinking canning salt etc. Sorry. Somewhere in Atlanta has to have it though. I will help look as I have a similar project and report back.

We will be in town for a bash in late October and wondered if anyone can help. The bash is at Patrick Sullivan's and we are staying downtown. Last year, we did not really see anything that was all that interesting, but our time was limited. I was more interested in music stores at that moment. Thanks

Yeah, just look in the spice/salt section. Several choices I might add. They have a kosher deli at the Toco Kroger? Really?

I would have done a cross of ropa vieja and carne asada. Not enough time to really slow cook the flank steak, so grill and then top with a thick tomato/pepper sauce Maybe serve on a real thin cornbread instead of tortilla.

John is right. I picked some up for brining last week in Kroger. Pink salt would require Whole Foods or Fresh Market or Chef's Warehouse (northside anyway).

It is one of two sauces for two types of grilled shrimp. One is barbequed shrimp and will get a whisky roumalade and this will go with a more citrusy Aussie style grilled shrimp.

I have pineapple, papaya (whole) and mango puree. I am thinking a relish of pineapple and papaya (which are fresh) in the mango puree, but reduced to stickiness with a reisling so I can mold with a spoon. Any thoughts?

Has to be PB with 'nanas and honey. Lightly toasted...even the King would approve. Some things can't be improved.

Thanks for the reply. I did indeed decide not to do a deglaze and did a reduction instead to add to the lemons, capers and parsley. Now if I can cook the fish properly I am good (I think).

True Vidalias now carry a stamp on each one verifying origin.

Can someone give me the pronunciation, meaning and origin of this term? I assume it is a town or region? Making Pollack Grenoblaise based on Bourdain's recipe for dinner tonight. But, I thought I would deglaze with a dry Alsatian type wine prior to the juice and caper introduction. Thanks.

Interesting to note that this past summer the producers and broadcaster admitted that a spearfishing sequence from his 'F Word' TV show was staged. Ramsay was a part of it as he claimed to have caught the fish in question... http://media.guardian.co.uk/site/story/0,,2127536,00.html ← Ah, the old stunt fish routine. I am still looking forward to the show. And having followed the lawsuit, the guy who filed it needs to man up and just get on with life. I have seen the previews and that kitchen was beyond gross.

I bought a pack of frozen crawfish that was labeled as "with fat", and the fat was not packed separately. It was produced in China and the packing date was 14 months ago. When I opened it up it had a terrible formaldehyde smell and I could not bear to eat it. I went back to the retailer, a local outfit, but they claim that frozen crawfish over a year old was perfectly normal and that they have had not any complaints. They even put the same product in the soups that they sell all day -- and which I'm quite fond of. I eventually coaxed a refund from them, but I have a few questions: Is frozen crawfish over a year old suspect? Did I just happen to get a bad pack? Should crawfish be packed with fat separately, as fifi writes above? Is there an article somewhere that can back this up? Any other tips for buying frozen crawfish tails? ← I love crawfish and will readily buy a sack when in season. I have purchased the frozen ones in a pinch and knowing they are just a part of some dish, say jambalaya. But, with all the chinese food problems, they will not grace my table again.

You can get them on Amazon UK, but there are in the EU format and not compatible on our players. My wife and I looked at it as well and thought about just buying a cheap player as well. Can't imagine why they would not market here.