LizD518

I don't core the Persian / English cucumbers unless I really want to eliminate the seeds for some reason (like a garnish for gazpacho or something similar). But if I'm making a salad that might sit around a bit and using cukes with a lot of seeds then I might do so.

I think that what everyone is trying to get at here, is that gadgets are great, but if you know what you are doing in the kitchen, you don't really need them most of the time because everything they do can be done with traditional techniques (although there are some advantages to gadgets as well). So a combination pressure/rice/slow cooker is awesome - but if you don't make rice/stews/your own beans from dried or similar types of foods that use that machine very often, then you can just make rice once a month in a pot on the stove in the traditional manner and save yourself a lot of money and counter space. Is it possible that you can hold off on the machines and invest in some private cooking lessons to help you get started first?

Here is a topic started a few years ago about different salad ideas - that may give you some ideas of how to use each of the vegetables you listed above. http://forums.egullet.org/topic/137686-salad/?hl=%2Bsalad All of the veggies you listed can be used in salads, but I wouldn't necessarily put them all together. Artichokes, eggplant (grilled maybe?) and asparagus are probably more on the unusual side compared to what you might find at say, a standard salad bar type set-up. If you were to order a garden salad in most restaurants you'd get some sort of lettuce and then usually cucumbers, tomatoes and carrots, maybe onions. A Greek salad usually has cucumbers, tomatoes, onion & olives - with or without lettuce - and usually feta cheese. I might use artichoke hearts and grilled eggplant in an antipasti salad, along with some roasted red peppers and Italian cured meats and cheese - again, with or without lettuce. I'd use asparagus with some shaved Parmesan and maybe roasted red peppers and a lemon vinaigrette.

This is pretty much the same as my back pocket dinner too, although I don't usually have dairy around the house. I also often add jarred olives (I like the greek dry-cured ones), artichoke hearts & capers.

I'd also add that to me gourmet no longer means a specific style of food (haute cuisine) but it means going beyond the basic. A basic pizza is some sort of dough topped with tomato sauce and cheese, likely mozzarella. There can be good and bad versions of a basic pizza. A gourmet pizza would be a good version, but would also have something unexpected about it. I personally wouldn't consider a pizza margherita gourmet, even a very good one; but a pizza like this example from a place in my area would be: creamy mushroom duxelles sauce, white chicken chunks, parmesan cheese & chives.

This suggestion won't work for getting the spice rack off the counter, but it still might be useful in other ways...I keep my herbs and spices in their original containers and store them all in this http://www.containerstore.com/shop/office/fileCartsCabinets?productId=10000332&N=74544. It is a mini filing cabinet and each drawer is sized to hold a ream of paper. I have a very extensive spice collection that fills the whole thing, but if you don't use it all that way it could be useful holding small utensils and other items that may otherwise take up valuable drawer space.

Apparently one of the locations they will shooting at is Plimoth Plantation in Plymouth, MA. Probably doing some sort of early settlers / Native Americans challenge.

That looks so good! Smithy - what type of fish was that? It looks similar to the tilapia I have in my freezer, so I'm thinking I may try that tomorrow night. I'll probably do some stir-fried cabbage to go along side as well.

Where I work we offer a light salad buffet that is similar. We do a variety of 4-5 salads - one grain, one leafy, one legume, one pasta, etc, plus a soup, bread and desserts. Sometimes we add grilled chicken breast for groups that want things to be a little more substantial. It is always a hit and most salads, except the leafy one could be done early and benefit from sitting a bit. Here are some fall menu items: Apple, Cherry & Walnut Salad with Maple Vinaigrette (over mixed greens) Roasted Corn Salad with Cherry Tomatoes & Oven-Roasted Green Onions (Pasta Salad) Peppered Pear Salad with Oak Leaf & Stilton Orzo Salad with Golden Raisins & Pine Nuts (Champagne Vinaigrette, could use faro instead of orzo) Pumpkin Soup Carrot-Ginger Soup Curried Cauliflower Soup

Stir-fried with cumin and mustard seeds, a little bit of onions, garlic, turmeric & jalapeno.

Would you have enough space to heat up some water (maybe in a kettle or coffee maker) and refresh the pasta in the hot water right before folding it into the cheese sauce? And if you need the starchiness of the pasta water to thicken the sauce, maybe you could reserve some of the original pasta water when you drain the pasta and incorporate it back into the dish? Not sure about that part...

Be careful with anything compostable and check that hot items are ok. Some items will start to melt just when sitting in the sun! It's a bigger issue with the clear plastic-looking items, but still worth checking.

I have both and agree. The number of recipes are limited, but the techniques are great. And they are fun, which for a kid, even one with a strong interest in the subject, can be helpful. Maybe pair his book with one that is more traditional.

My Mom has a set of wooden napkin rings that are all different shapes. When the whole family is over for a few days during the holidays, we all pick a napkin ring and our napkin stays in that ring for the duration of the the visit, so we don't cross-contaminate each other. During a typical meal where one is using a fork and knife to eat, napkins barely get used. If we were eating items where one uses their hands (fried chicken, ribs) paper napkins or paper towels would be provided. At home, I use paper towels when it is just me. But I have a nice set of cloth napkins that I am looking forward to using for the first time during next week's Thanksgiving meal.

Thanks! Funny, Ina is one of the other resources I was considering as well.

I'm hosting a cookie swap the week after thanksgiving and am thinking of doing rugulagh, which I've never done before. Can anyone point me to a recipe they particularly like?

I have Rick Bayless's "Salsas that Cook" and I like it for my basic salsa methods and ratios.

This is what I use. It works fine for making all sorts of lists, but it doesn't remind you (there is a native reminders app that does that though) and I could see it being a pain if you have a standard list with may items that you buy frequently. I just check things off (using an emoji) or delete them from the list as I put them in my cart. I remember that while growing up my Mom kept a standard par list that she printed off and then circled the things she needed to buy or added one-off items to the bottom; and then crossed them off as she went through the store. Are you looking for an electronic version of that sort of system?

I always keep frozen peas and corn on hand - they are easy to toss into things like soup, or to use in some specific dishes I like to make (spicy gingered peas, sauteed corn with mint). I like fresh peas, but the season is short and they can get pricey. And I prefer just to eat fresh corn on the cob - feozen works well for dishes. I also buy frozen spinach for saag paneer. Canned - just tomatoes Everything else, fresh. I always try and keep garlic & onions on hand. Everything else depends on what I'm making that week.

I split the difference and cut sandwiches slightly on the diagonal, but not corner to corner.

My preferred cooking vessel for 1-2 servings of pasta has long been a 3.5 qt Revereware saucepan. For spaghetti, I don't break the strands, but I do spend the first 30-seconds to a minute of cooking time coaxing the entire strand into the pot as the ends that are submerged start to soften. Then I have to stir every couple of minutes so they don't end up clumpy on the bottom. Last week I graduated to a 4qt All Clad pan, which give the pasta a little more space, but it also a lot heavier to pick up with one hand. Thankfully it has a small assist handle on the other side as well.

I'm doing dinner for four - maybe 8, if I can convince my friend and her family to come. And we eat late - usually around 4pm. Snacks: Cheese Board - aged cheddar, St. Andre?, maybe a bleu or goat cheese, tomato jam, salami Chex Mix - my mom always makes a big batch to munch on Dinner: Dry-Brined, Roasted Turkey Sauteed Corn with Mint Roasted Green Vegetable - depends on what looks good, maybe broccoli, brussels sprouts or green beans... Mashed Yukon Gold Potatoes with lots of butter Chunky Cranberry Sauce with Orange Zest - I made a great cranberry sauce a few years ago and can't for the life of me remember where I got the recipe. It was wonderful on Greek yogurt as well. Dressing - don't have a traditional recipe. In the past we've served boxed stuffing, but I definitely don't want to do that. Will be looking around for good suggestions. Not cornbread - it comes out too soft, IMO. Gravy - Mom's department Apple Pie for dessert, with whipped cream

Oreos. Classic. I bought a bag recently for the first time in over a year and they were gone within three days. I live alone. This is why I don't buy them...

I live in Wilmington DE, which is only about 10-15 miles from the Kennett Square, PA area - mushroom capital of the world! http://en.wikipedia.org/wiki/Kennett_Square,_Pennsylvania I used to live and work even closer. On some warm summer days there can definitely be an "eau de mushroom" in the air, but really, it isn't that big a deal. Its just part of the atmosphere. I'd rather smell that then car exhaust or a paper mill.

This astonishes me! Why do they not eat? Most of the time they are going around to all the tables in turn to say hi to all of their guests. Or people keep coming up them to talk. Most of my couples at least sit down for their entree, but not always.