DanM

I use up veg in my casserole by chopping them up and sauteing them with the mushrooms. In this case, I added leeks, bell peppers, and mushrooms to the tuna, wide egg noodles, and bechamel. A few fried onions on top and then 15 minutes in the oven. Dan

I was thinking about making tuna noodle casserole for dinner.It is one of those basic comfort food dishes that can be made a million different ways. For me, it is an opportunity to use up old veg in the fridge. What is your favorite? Dan

I personally prefer medium grain brown rice for everyday cooking. I like the meatier nature of it. I use jasmine or basmati for Asian ethnic cuisines. Dan

There are four main reasons that I can think of why cheese is kosher or not. First, the cheese must be made from kosher ingredients... milk from a kosher beast (cow, sheep, and goat are examples), and any add-ins like olives or chilies. Secondly, the rennet comes into question. Animal rennets are not allowed, but microbial is fine. Next has to do with the facility. What else is made there? If the facility also makes a cheese product with bits of ham it it, it is very unlikely that the facility will also be making kosher cheese. Finally, the company must hire a kosher supervisory, like OU, to certify and monitor the product and plant. Here is where it gets a little more interesting... There is also the issue of Chalav Yisrael. As I mentioned earlier, the milk must come from a kosher animal. It is conceivable that non-kosher milk may be mixed in. Chalav Yisroel requires the supervision of an observant Jew during the processing of the milk all the way though whatever manufacturing is done. However, some Jews believe that modern USDA laws and regulations on the processing of milk make the whole Chalav Yisroel issue null and void. Finally, not all kosher supervisory boards are equal. Cabot is supervised by an organization called Tablet K which tends to be very liberal in its supervision. Not all observant Jews eat Tablet K cheeses. Here is a good Article from OU that explains things in more detail. http://www.oukosher.org/index.php/articles/single/kashruth_in_the_dairy_casefrom_genetically_engineered_microbial_rennet_to_r/ Here is a comprehensive list of generally acceptable agencies http://www.crcweb.org/agency_list.php. I would recommend only using cheeses that have one of these symbols on the packaging. Regarding brands. Millers and Normans are roughly the equivalent to generic store brand cheeses. Haolam is maybe on par with Kraft. Other brands to consider are Five Spoke Creamery, Point Reyes for Blue Cheese, and Tilamook for Cheddar. Are you preparing something for someone who keeps kosher? I would ask them if they follow Chalav Yisroel and if they accept Tablet K cheeses before buying anything. Dan

Hmm, I posted this a few posts up and everybody ignored it.... Sorry!! I did not catch your post earlier. Great joke though!

And then there is this... http://techbuzzblog.com/mobile/2011/04/ipad-2-used-as-plates-in-apple-themed-restaurant.html

Milwaukee restaurants,regarless of cuisine, are well known for Friday fish fries. My favorite is at Lakefront Brewery. Its a fun evening of beer, polka, and fried food. http://www.cafevecchio.com/palmgarden/fishfry/ Dan

I agree that coolers are the way to go. If you can, fill empty water bottles 2/3 full and freeze those. The larger mass of ice will melt slower than small ice cubes. Dan

Congrats to Blais. He really earned it. Does anyone know of a running tally of the prizes by chef this season? If I'm not mistaken, they gave close to $400k in prizes. Dan

Olive Trees and Honey is a great book that I will also recommend. The cultural information and the maps make for a great read. I don't want to keep plugging his books, but Denis Cotter has several amazing vegetarian cookbooks that should meet your needs. He has another one coming out in a month or so.

I have found myself with a bunch of whitefish salad that will probably go bad before I can eat half of it... and I need to be eating it religiously to get halfway through. Any thoughts on what I can do with this stuff, other than spreading it on toast? Dan

I found julienned sun-dried tomatoes at Trader Joes on the new product shelf. They are incredibly moist and tasty. I highly recommend them. Dan

I have noticed some national OJ brands now offering 1.75 litre or 55oz cartons instead of 2qts. Thankfully Trader Joes has not gone down this road and still is a good price. The size of a square of TP is also shrinking.

I beg to differ on Alton Brown. He does spend a good deal of his show explaining the technique, history and science behind what he is doing. Who doesn't love is gaseous sock yeasties! Anyhow... I find the best cooking shows are migrating back to PBS. Avec Eric by Eric Riper and Mexico One Plate at a time by Rick Bayless are two standout examples.

Doplebocks and Weizenbocks tend to be on the sweeter side. Also look out for cream or milk stouts. They are made with lactose, which is not fermentable by yeast.

Sometimes, yes. Pancake breakfasts or picnic lunches hosted by local groups are often communal table events. Sometimes you can sit with friends, but most often new people. There are also restaurants where the communal table is the place to sit. I think Morimoto's place at Chelsea market has one.

I would prefer a variety of different sizes to match the size of the pot or pan in question. I don't need an 18,000 btu behemoth when I am boiling a couple of eggs in a one quart pot. At the other end, I need the big burner when I am making a stew or braising meat in the biggest pot I have. Dan

Senator Kohl has a stand at the Wisconsin State Fair where you can purchase a glass of milk in one of 4 or 5 flavors... plain is not an option. Does that count? Dan

I watched this partially out of curiosity and partly to entertain my wife. It's an interesting concept, but it started off in the wrong direction. Excuse my language, but I am not sure who the mental midget is at the Food Network that let the first episode be flunkies from the Next Food Network Star. The talent they showed is no greater than the normal shlubs they drag onto this show. If I want people to continue to watch the series, I would not have shown this first. I would have buried this as episode 3 and let the series start of strong with actual chefs cooking. Dan

Here is my PB&J smoothie.... This is all by weight 6oz frozen berry blend (I use Costco's) 4 oz milk of your choice 4 oz plain yogurt (I like Trader Joe's European Yogurt) 1 Wheatabix biscuit crumbled 2-4 tbsp peanut flour (A great smoothie thickener and protein source) Place all in a blender and wiz. Dan

What is really annoying is when the item goes off sale and they forget to take down the sign. As far as I'm concerned, if its posted, its valid. In Connecticut we have a "Get One Free" law for scanning errors. If an item has the wrong price, the consumer gets one of those items free up to $20. If the item is over $20, you get a $20 credit on your bill. Its a pretty good law when you can get it enforced. Dan

What dishes need dried mint? Tea. Good call. One of my favorite teas is Rishi's Green Tea with Mint. I would add winter tomatoes. I think a chunk of cardboard would be tastier than a slice of winter tomato on my sandwhich. Dan

Bonito is in and of itself both kosher & pareve- I *think* the issue is that the processeing of the fish into dried blocks/flakes whatever is not under kosher supervision making the end product not kosher. --more info from Chabad.org as to why a fish chowder containing Dairy may not be kosher at all: You are correct about the Bonito. Much like lox, certification is necessary due to the processing of the fish. Next time I am in Monsey, NY I will give Sushi Mitsuyan to see if they can sell me some or know of a source. Some Sephardic communities do not mix fish and dairy. But I am of Ashkenazi descent, so I will enjoy my lox and bagel with cream cheese. In the end, I made the leek and potato soup, added a package of Alaskan Cod bits and pieces from Trader Joes, and some green beans for kicks. As much as I would have loved to make fresh stock or court boullion, I am 4 weeks post-surgical and did not have the motivation to get that fancy. In the end, it turned out pretty darn good, but may have benefited from more smoked paprika. Dan

I throw my eggs whole in the Kitchenaid with the paddle attachment and then strain out the shells with a fine mesh strainer. Just kidding. I use a flat surface and two hands. Shells are dumped into the garbage disposal. Dan

My wife, 9 month old, and I went to Bouchon in LA for brunch back in December and was quite surprised how accommodating they were to us. I expected to sit in the back so that my daughter would not annoy other customers, but instead we got a table up front with great people watching. They also had high chairs, although my daughter slept through brunch quietly in her stroller.