chiffonade

I have a KitchenAid food grinder attachment that I use to grind pork. I use either a whole pork shoulder (discard skin) or "country" style boneless ribs (depending on how much ground product I need). I use the coarse grind so the sinew does not jam up the grinder holes. I highly recommend this and started doing it after tiring of the rolling-eyed supermarket butchers who were disdainful at my request for Ground Pork, nothing but ground pork, not bulk sausage but plain ground pork.

First, Martha is taken out of circulation (but kudos to TVFN for continuing to run From Martha's Kitchen) NOW The Antichrist is back for another two year stint? Is there no justice AT ALL??

Yeah but then you're too wired to eat it.

Some French faves: Vichysoisse being pronounced vichyswah. Foie Gras being pronounced foy grah (amongst others). Brunoise pronounced brunwah

I learned a great deal by watching The Frugal Gourmet and using his books. To date, his recipe for Chicago Pizza dough is my favorite. Aside from that, his whole philosophy of food being more than just gasoline for the body really hit home with me. I think meals, both their preparation and their enjoyment, are an opportunity to reconnect with family. Not just shove crap down your throat at a drive through but take some time to prepare good food, then enjoy it together. In any case, go to http://www.half.com . I'm sure his books are available for a song. I especially enjoyed The Frugal Gourmet Cooks American and Three Ancient Cuisines. I really miss the Frug. He was salvation for all of us who flipped through our measley thirteen channels in search of that overhead shot of someone stirring a pot, prior to the advent of TVFN. I understand he's fallen on hard times and lives in Washington state.

...Cook rice. I'd rather make a wedding cake than prepare one batch of rice. It always turns out like glue. I can make a mean risotto but cringe at the thought of making regular old, separate grain rice.

Green salad usually consists of any or all of the following: Green Leaf Lettuce Red Leaf Lettuce Romaine Lettuce Flat Leaf Spinach Home made vinaigrette with (any of all of) Roasted Garlic (or) Chopped fresh garlic Minced shallots Minced herbs S&P Tomatoes Avocados Carrots Red Onion Sliced raw Zucchini blanched String Beans Slivers of any kind of raw pepper Cooked Chicken Cooked fresh Tuna

Having just moved, cooking has been a challenge. We've unpacked enough boxes to make the house liveable. Pasta is always a good bet and we've been enjoying salads as well. Last night's dinner was as follows: Castellane (this HUGE pasta put out by Barilla). with tomato sauce that had pieces of the night before's baked chicken cut up into it. Salad with vinaigrette (made fresh every night).

Shawts...Opaque simply means you can't see through it. Translucent means you can partially see through it. Shrimp look almost translucent when they're raw but they're unmistakably opaque after cooking. LESS is definitely better than more. Shrimp will continue to cook for a short period after removing them from the heat source. They will cook even longer afterward if they are in any type of sauce.