helenas

because they'll probably say "whatever," or "i dunno." i tried, and got the answer predicted by tommy. is it an appropriate diet for seven consecutive days? even if the boys are canadians?

Help! I have guests for a week, and i have no idea what should i cook for boys liking. Yesterday we had a successful dinner of burgers and grilled corn and broccoli, and i'm planning baked chicken wings for today, but i'm at loss for the rest of the week. Maybe i'll do stuffed peppers mid-week... Suggestions, please!

thanks to Drew's (aka vogelap) recommendation, i downloaded accuchef v6. really decent stuff: i'm moving "to try" recipes from my cookbook collection into this software: fun project for a weekend.

The link is here

The revived magazine Eating Well has an article on this subject. I haven't tried the recipes, but they really sound delicious.

to address the first part: here is the link to the previous discussion on the subject...

Parboiled and butter-braised romano beans and yukon gold potatoes with a lot fresh clam strips with their juices added at the very end, garnished with parsley and chives. Am i the only one who likes romano beans? In her book "Vegetables from Amaranth to Zucchini" Elizabeth Schneider says that romano beans don't have much flavor; i strongly disagree. And BTW, i'm dissapointed in this book: i guess i don't understand the principle of covering some vegetables while leaving out the others.

Wilfrid, you're right - the sausages were barely simmered for 2 minutes on the bed of thinly-sliced onions. I used Boston Lager by Sam Adams. On the subject of sausages: i'm almost ready to start making them at home from scratch.

Beer-braised and slowly grilled/hickory smoked (for 30 minutes) fresh sausages - assortment of italian and bratwurst. The result was outstanding - i'm so happy we decided to go with charcoal grill.

cabrales, one of my best food memories is actually related to green grapes, from Uzbekistan. They were called "Lady Fingers". Since then i never tasted grapes that good. Where do you find green grapes that are good tasting, or any will do the trick?

Suvir, I just love stuffed vegetables. If you don't mind can you share a couple of ideas, not necessarily recipes?

Because i know to cook the dishes from these no-tofu cuisines? (have you seen my shiitake example?) Please, share the experience, i won't tell anybody!

May i share with you a quote from the late Raji Jallepalli": "...The problem I had with ethnic cooking, as it was, is that it typically doesn't respect the texture of the food. So the food gets overcooked, the presentations are not respected, and the bouquets are overloaded with too many spices and too many herbs and are too strong. By borrowing French technology, I was able to respect the textures and incorporate a lot more items than Indian cuisine typically is known for. But I feel I'm barely scratching the surface..." (quoted from "Becoming a Chef")

Thanks Suvir, for your advice. The reason for not using curry is actually ridiculous. For example, i love kedgeree, especially with Vong curry powder, but it seems to me i cannot get rid of curry smell in the house for several days...

Thanks Jinmyo, i appreciate your honest answer. Maybe i should start a new thread about how to develop appreciation for asian food. It's a pity though: Mario/Lidia/Collichio are happily using shiitake mushrooms in many dishes.

Fregola/fregula? The latest Lidia's book describes a technique to make it at home. I believe it's also available on the net. M.Jaffrey recommends to use whole wheat organic couscous and toast it a bit before adding the boiled water: this adds a lot of flavor.

Here is a complete tofu novice in search for any information to get started. The main problem for me: how to incorporate tofu into italian-style cooking. Most of the recipes with tofu call for curry, peanuts, soy sauce and such; the ingredients i'm not using much, if at all. Is my case hopeless? Thank you.

Agree. The "don't be late for your date" set is hilarious!

If for free, i would get "House&Garden" to read McInerney's wine column, and i actually like this magazine. As for Food&Wine, i know that i'm in minority (as i recall, only John Whiting said something positive about this magazine), but this is the only food magazine that i read regularly.

Concord Grapes! When in season, i bake a schiacciata con l'uva (grape focaccia) almost every day.

The Egullet Theatre Company presents:

that's just not right. cinnamon is the secret ingredient in everything. i bet you've had cinnamon, loved it, and didn't know it. you are crazy. Ok, maybe i'm crazy, but i'm not alone: just found out ( as i was looking for pizza rustica recipe) that Marcella also has an aversion to cinnamon

I was actually surprised that in local gourmet stores quinces are now available all year round. Blackcurrants are still seasonal.

"...Wine Library [wine store in Springfield] will be running their 2nd annual Customer Appreciation Sale--Friday July 26th at 9 AM EST...the sale will pop up on the website at that time,also the store will be filled with the special yellow sale tags.Last year the sale was a huge winner and most of the cherries were gone by the end of weekend,so dont delay..." ( from the newsletter) I was planning to go this Saturday, but it's probably worthwhile to wait until friday.