DanM

There is a recipe in the new River Cottage Everyday for broadbeans and procutto on toast. I think peas may work in lieu of the broad beans. Dan

I wonder if there is a difference between the listed wattage and actual wattage. I think mine is listed at 1kw, but it is 10 years old and well worn. I'm sure it puts out maybe 750 at this point. Dan

How inaccurate are the measuring spoons? What are you doing that requires such precise measurements? In most cases, being off by 10% in regular cooking does not make a big difference.

Blue Moon ice cream... Its a Midwestern thing. I have no idea what it is supposed to be, but it is so good. And the mystery flavor dum dums. You are what you eat.

I guess running the risk of spoiled dal versus spending more on smaller quantities is the lesser of two weevils...

Hey... We cannot forget the brilliant work of the Two Fat Ladies! I just purchased River Cottage Everyday and think it will be a fun book to cook from this summer.

Two new books... River Cottage Everyday and For the Love of Food by Denis Cotter. Regarding Leek and Potato Soup... "It is a scientific fact that eight out of ten people prefer their potato soups just a little bit lumpy. Of the other two, one likes it really lumpy and the other is French." -Denis Cotter

That is a very nice kitchen... well done! Are the counter tops granite or man made? In hindsight, is there anything you would have done differently? Dan

Look at the bright side... At least you are not stuck with 3 lbs of matzah... You get sick of this stuff rather quickly.

Guild the lily a bit and wrap it around some hot dogs or sausages. A little mustard inside is a nice addition. Ooh, sausage rolls! That's a great idea! I'm sure there's a thread on them somewhere around here... I was reading my new cookbook, River Cottage Everyday, and found a mixed mushroom tart that should fit the bill. The puff pastry (they use blitz puff pastry) is rolled out into a disc and pricked to avoid too much rise. About half a pound of mushrooms and garlic are sauteed (I might add onions or shallots) and then mixed with herbs, zest, and bread crumbs. This goes on top of the puff pastry and topped with shredded goat cheese and baked until perfect. Dan

Guild the lily a bit and wrap it around some hot dogs or sausages. A little mustard inside is a nice addition. I was cleaning out the freezer a couple of weeks back and found some leftover turkey in a vac bag.... from Thanksgiving 2009!

Popcorn, or to me... Russian roulette.

I was shopping at Whole Foods and Trader Joes today, so I compared the prices of a few staples. Whenever possible, I compared store branded items. Most of the produce could not be compared due to Trader Joes pricing items by the piece instead of weight. Item Whole Foods/Trader Joes English Muffins 2.49/1.49 Milk 1.99/1.99 New Potatoes 1.29/1.86 Chives 2.49/1.69 (Whole Foods only sells organic vs. Trader Joes conventional) Arugala (bagged) 2.50/1.99 Unsalted Butter 3.29/2.99 Jarred Tomato Marinara 2.29/1.99 Conventional Avocados 2.50/1.69 Apple Sauce cups .50ea/.50ea I plan on going to the local independent store tomorrow and will compare the prices there as well. Take it for what it's worth.

I'm sure one of your contacts at the culinary schools in the area can set you up with the chef who teaches about tea. A crash course would make a very interesting article on your blog.

I would use this opportunity to break out Hamelman's Bread or Peter Reinhart's Whole Grain book and work on my rye bread skills. Another option is to slice it thin, fry it, and put it on top of your burger... It's kinda the kosher version of bacon on a burger. Dan

Canned Sardines, I think, are one of the more under appreciated foods out there. Personally, I love them, especially two row brislings in olive oil. On the flip side, I think the sardines canned in mustard, hot sauce, or other pungent sauces to be lower quality requiring a sauce to cover them up. I typically make a quick lunch out of them with avocado, lime juice, and hot sauce on toast. Any other sardine lovers out there? How do you like them?

I'm thinking that I'm going to buy new pots and pans next year for Passover to replace my tired old meat set. They do not need to be a fancy set, just something that will get me through a week. I'm contemplating a 10" cast iron pan (easy choice, IMHO), but I will also like a small sautee pan, a 1-2qt pot, a 4-6qt pot and a large stock pot. I'm trying to keep my budget around $150, but willing to go up to $200 if the pots are worth it. Dan

It makes a great teether.

Or this recent thread where I had fun with a duck. You can confit duck legs with olive oil instead of schmaltz. Don't forget to use the carcass for stock... oh that is good stock! Dan

How about these from Target? They also come in black. http://www.target.com/Scoop-Swivel-Gas-Lift-Stools/dp/B001S8CERU/ref=sc_qi_detailbutton Do they need to be adjustable so they are easier to get into, or for seating height? I remember this one from when I was little and visiting my grandparents. I wish I kept that stool. http://www.target.com/Cosco-Retro-Chair-Step-Stool/dp/B0002M9M0K/ref=sc_qi_detailbutton Dan

I like the OXO Mango Pitter. It leaves a little on the pit, but a quick chew takes care of that.

Floaters, but not the lightest in the world. I prefer them in between. I want to be able to chew them, not have them completely dissolve. I had a cousin who made cannonballs when I was a kid. I don't want them too dense, but I don't want them heavy either. I find you can adjust the density by adjusting the amount of matzo meal in the mix. How do you like them? I lean towards the sinker side. I like some chew in my matzoh ball. I am tempted to make some after passover with duck schmaltz from a few weeks ago. Dan

My original plan was to plant stuff that I cannot get easily from the farmer's market. But all good plans... The garden is not going to be good this year, unfortunately... I got to ordering my seeds too late and most of what I wanted was out of stock. I also had some personal issues come up, so my gardening this spring has been canceled. In about a month a local farm is having their annual seedling sale, so I will probably buy myself a nice garden this year, assuming time and other issues are on my side. Dan

Pam... Are the matzoh balls floaters or sinkers?

My favorite way is to take as much skin off the chicken or other beast as possible and chop it fine. Then put the skin in a pot with just enough water to cover over medium heat. the water will eventually boil away and leave you with a pot of lovely schmaltz and grebenes to enjoy. Dan