Katie Meadow

I've used what I believe is the Marcella Hazan recipe as a pizza sauce as well. You can reduce it down a bit, but it's a thinner more delicate sauce than is ordinarily used on pizza, so requires a light touch. Good, though!

The brand of tomatoes makes a difference too. Not all Italian plum tomatoes are created equal. Some brands tend to taste brighter and have better texture than others. Some are stringy and too acidic and taste metallic to me. Lousy tomatoes can be unforgiving if you are using very few ingredients and only cooking briefly. I agree about using butter--it's yummy. And in summer when great fresh tomatoes are available a sauce of uncooked tomatoes with a little butter is out of this world.

I use cukes in sandwiches frequently. I like radishes and cukes together. I use English cukes, which are less watery than regular, and have way less seeds. They can be sliced thin, salted, left to drain, then patted dry on a towel and that helps them from being watery. I agree: no tossing, mixing or shredding, at least not for a sandwich. Personally I don't think cuke sandwiches keep or travel all that well; best eaten fairly soon after building.

I miss your mom too. She sounds hilarious. Yes, I did make my borscht, and it was good. My husband liked it better than me, and dropped large dollops of sour cream into his, even though it was hot. It was chunky and rustic, very simply. The weather turned surprisingly warm in the afternoon and I felt nostalgic for that cold stuff out of the jar, although I can barely remember what it tastes like and it might be better just to leave it a memory. I miss my dad.

For an ancient grain, a surprising amount of confusion. I've had room-temp farro salads at several restaurants and from a deli and they are delicious. Usually the grain is cooked al dente and dressed with a simple lemon and oil, often mixed with some tomato and the usual suspects like a feta-type cheese or whatever. A variation on tabbouli might be a good one. If I wanted to make some salads, what is the best type of farro to buy and what is the best way to cook it? What is the diff between the roasted and the piccolo from Anson Mills? Which cooks up better for this kind of use?

After four years this topic deserves a little love. I've never made borscht. My mother didn't like it and wasn't much of a cook and my dad was happy with the jar. I think I could come up with something reasonable using what's in the fridge. I'm going to roast a bunch of beets today and use a few for a salad, but the rest I can use for soup tomorrow. I have the usual suspects: onion, celery, carrot, cabbage and even one lonely russet, although I can't decide about using potato. And I have some nice home-made beef stock in the freezer. No meat, but that's okay. I've looked at some recipes and many of them just put all the veggies in the stock and cook it without a saute first, although I'm used to sauteing the onion, celery and carrot first before adding the stock when I make soups. Some recipes call for pureeing a portion of the soup, others don't. I don't think I want to puree. Any suggestions or simple recipes using what I've got? Should I get some fresh dill? Other than adding tomatoes or going on an involved shopping errand I'm open to anything.

The lyrics to Lucy also include "marshmallow pies."

My recipe is relatively low-fat. The rice is cooked slowly in 2 percent milk. Then the pudding gets finished using 1 egg yolk and a small amount of half and half. I don't use a lot of butter or cream in my cooking, so for me this is rich enough and the texture is very creamy.

I'm not so fond of egg dishes, although someone above wondered what to do with leftover curry. Cut up fairly small, curried veggies, especially cauliflower or peas, scrambled into eggs is pretty good. Leftover chicken and veg curry also makes a very nice pot pie. For me the single most useful purchase that allows me to use up leftovers would be potatoes. As long as I have a couple of potatoes I can usually put together a blended soup from simple leftovers such as spinach, zukes, carrots, one fennel bulb, etc. And it helps to have some stock in the freezer. I make hash too, especially if there is leftover meat that can be shredded or cubed: potatoes, green peppers, onions, lots of garlic. At the end of the week I get intense satisfaction if I can make "dinner from nothing."

We were limited by the fact that the space is small but I desperately wanted an ice-dispenser on the front door. We found a side-by-side Kenmore Elite that fit pretty well and had the dispenser on the freezer door. We've had no problems since we got it, at least eight years ago. The shelves and racks are sturdy, relatively easy to pull out and clean and the space is pretty well designed.

I use basmatti rice and my rice pudding is yummy and creamy. If I'm feeling flush I use Lundberg organic basmatti, which is really my favorite tasting, but otherwise I use bulk basmatti.

Thanks. And those pix are great. I really never thought about this. I don't remember going to any of these places when I grew up. So then are there Neapolitan style wood-fired pizza places that have been around forever? It isn't against city regs to build a new wood-fired oven, is it?

The best cake sale recipe is pie.

After many years making our own pizza at home using a pizza stone in a fairly good oven, it seems to me that underbaking isn't really the issue. If you want a crispy crust you have to minimize the amount of sauce and toppings, otherwise the stuff is too wet and creates a barrier so the heat can't properly bake the crust. Pre-cooking the crust works pretty well, but clearly that would create a labor-intensive pizza that might not work well for most pizzerias. If you continue to cook it just to get a crisper crust your cheese and toppings will be burnt and tough and the crust might still be damp and flabby. How hot the oven is certainly matters, but in a home oven that doesn't go over 500 degrees, creating a flatbread or crispy type crust isn't a problem as long as you don't overload the toppings. Just curious: could someone tell me what a coal oven is and how common they are? When I grew up in NY the only pizza I ever knew was that standard foldable slice where the oil runs down the crease and drips on the paper as you eat it. A far cry from what I want from a pizza now, but something that seems unique to New York or the east coast. When I first moved to CA (a million years ago) I missed that "New York style" pizza. Were they using coal ovens?

Ah, Zachary's. Possibly the worst pizza ever. Thick rubbery layer of cheese that pulls off your slice in a single triangular slab. Of course I haven't had it for about 20 years, but I'm guessing it's pretty much the same. And it's often still crowded. Then there's Blondie's on Telegraph Ave, and I don't think it's changed much either. It's its own creature--more like bread with topping, but it has a certain nostalgia factor and a bizarre integrity. A very nice pizza can be had in the East Bay at Pizzaiolo; thin and crispy, modest quantity of ingredients, very tasty. Not a quiet place to eat, though. Then there's the ever-popular Cheese Board and Arizmendi pizza. My husband and daughter and I seem to be a minority of three: we can't stand it. The whole thing just oozes oil and the toppings are often really strange. Sue me.

6ppc, I too was knocked out by the Sarde en Saor I had in Venice. I ordered it everywhere it was on the menu. There was great variety in the preparation--no two places did it exactly the same way. I love grilled sardines--I love the flavor, the price, how good for you they are, and how environmentally friendly they are. One place I shop in the East Bay carries them occasionally and will order them with a couple days notice. They are small, like maybe 6 to 7 inches, very fresh, and best of all, they are cleaned, which is a job I really can't stand. The bones are left in, which is fine with me, I don't try to take them out before grilling and I don't butterfly them. I just salt them, brush with olive oil, and grill them for a couple of minutes per side on high heat so the skin gets crispy. Deeply satisfying served with a lemon wedge or nothing. I do like the idea of a tomato salsa a la Portuguese beach shack, though. That sounds yummy.

Thanks, I will check it out next Sept. The Big Jims were the ones I thought were kinda watery, but they were from a different source. I like them best used in a cream of green chile soup. And yeah, it's a splurge to order chile from NM. I've found a good source for poblanos that are very flavorful and have some heat at my local farmers' market, so I buy a lot of those when they are in season and freeze them, but sometimes I long for that NM flavor. It's different than anything else!

From whom do you order your chiles? I ordered some last fall and found them a little watery. I used to eat Hatch hot, but now, since I've been out of the state for many years, I can't handle the heat. What's a good source of medium heat chiles? Actually, I'm guessing my idea of medium would be mild for someone who doesn't sweat into a bowl of Hatch green.

I think others have noted mistakes in some of Batali's books. I found one in Molto Mario. Dunno anything about your octopus, just sayin'.

Once in a while I have used pre-washed salad greens. I'd rather not, but rinsing, drying and tearing up lettuce can be a chore. I like the work of mincing and chopping onions and garlic and celery etc, but prepping lettuce is one task I don't enjoy. I haven't used it in a while, since the farmers' market lettuces are simply too appealing and it's worth the hassle. I totally get that there are some people for whom pre-cut or pre-chopped stuff is a life-saver if they have any type of disability or it causes outright pain. My mother was a pretty lousy cook, but she always made a simple salad dressing of vinegar, olive oil and dijon. I do pretty much the same. It wasn't until I left home and went off to college that I realized how many people rely on bottled dressings. Here's what I consider the absolute silliest lazy product: those little plastic squeezy lemons. They haven't changed since forever. Until a couple of years ago my husband's parents lived in a progressive community where there were shared plantings, including grapes and fruit trees. My father in-law even grew his own little garden and picked olives and cured them. But even a few years ago they still kept one of those lemon things in the fridge. I've considered the possibility that it's the same plastic lemon for the past 25 years, and they don't have the heart to toss it. My husband and his family are all very frugal; they'd rather eat rotten food than throw it away. But I've never asked. Does anyone remember how weird they taste? What were they called?

I use this recipe, and I am sorry to say that I don't know where it came from. It may have been from a magazine. I tweak it by changing the sweet ingredients and also by adding a small amount of bbq sauce toward the end. It's great on hamburgers, and I use it to "frost" my meatloaf. No nutmeg in it, and I can't say I miss it, but you never know. And it is not trying to be Heinz. After making my own for several years theI think the commercial stuff tastes anemic. 1 28 oz. can whole Italian plum tomatoes 1 yellow onion, minced 1/2 cup cider vinegar 1/3 cup corn syrup or equiv: brown sugar, agave or a little maple syrup 1/4 tsp dry mustard like Colemans Pinch each (like 1/8 tsp) of the following: allspice, ginger, ground celery seed, cinnamon, ground cloves salt and pepper Opt: 1/4 c favorite bbq sauce Blend tomatoes and onion in an electric blender til smooth, about 30 secs. Combine all ingredients except salt, pepper and bbq sauce in a pan. Simmer, stirring occasionally, til reduced to about a cup and a half or to desired thickness, about 45 minutes. Add bbq sauce if desired and cook down another 10 minutes or so. Season with salt and pepper, remove from heat and cool. I've never used it for fries as I have never made fries. I don't know if I would like the bbq sauce in it for fries. I like my fries with aioli instead of ketchup.

Actually that sounds fantastic! She teaches 3rd grade. Maybe I will see if I can locate a used copy on Bookfinder.com. So do the Marcia Adams books sound great. If there was an easy way to look at some of these suggestions I would do so. Browsing isn't as easy as it used to be. There don't seem to be any great bookstores with large cookbook sections in the East Bay any more. It's really sad. In the interests of time I finally opted out and sent her a package with a jar of our marmalade, for which we made a great label, and a gift certificate. Thanks to all for your help!

Do you know where Albia is? I have no clue if it's anywhere near Des Moines. I spent the afternoon at a mediocre bookstore getting frustrated. Since the death of Cody's in Berkeley I don't know where to find a great selection of cookbooks. I looked at the Braising book and it looks great but it's ONLY slow food, and I don't know if she has that kind of time or dedication. Ina Garten's books have some nice simple recipes, but I have to say that they are skimpy for $35 a pop. The food that seemed most appealing actually and with the freshest farm-like ingredients and unfussy recipes was actually Jamie Oliver's Family cookbook, but half the pages are taken up with pictures of HIMSELF whom he must adore and that seems absurd. Then I got side-tracked and started to swoon over the Babbo dessert book and had to stop myself before I spent the money on ME. Now all I can think about is ricotta cheesecake. So, I'm rethinking and may do a gift cert which seems so...uninspired! I think in addition to that I will send her a jar of the marmalade we made last month. It's very good, and at least it's something a little personal. Even if she's a crackerjack canner she probably doesn't get seville oranges in Albia, Iowa.

Thanks for all your great suggestions. I'm going to paw through the bookstore and look at some of the above titles and think about it some more. I don't know why, but somehow the idea of a book is perhaps more appealing than a gift certificate. I could order one on Amazon, and then if she wants to return it she can--best of both worlds. I know now that she doesn't bake much.

Edwardsboi, $500 for a Bosch seems like a very good price. If it's a model that sells for more other places, it would certainly be worth considering. The lifespan of new dishwashers seems to be 6-8 years. If you pay $800 and get 8 years out of your dishwasher you are paying $100 a year for not having to do dishes by hand. If you pay $500 and only get six years out of it, you're ahead. Often the motor is the same for several models, and the features bump up the price. Frankly I think it's a crapshoot. If I hadn't had a space/construction issue I would have gone for a $500 Bosch (if I had found one) instead of the more expensive Asko. I'm going to update my remarks about the Asko and then I will shut up. My husband is over the moon about it, since we've discovered that it does a great job using A HALF TABLESPOON OF detergent and the lower energy-using cycle (as long as the dishes aren't caked with dried food.) And the racks hold an amazing amount of dishes. In fact, we still have room for more bowls and plates after all our flatware is used, which never happened with the old KA. Now, only time will tell.