helenas

Penelope Casas for a Spanish cookbook...

Jim, how long did it take to roast that big a bird, and what kind/size of weber are you using? thanks, helena

In Russian and Ukrainian, there is a separate word for sour cherry: "vishnya". In both countries this type of cherry is more popular than sweet cherry. In Ukraine during the season, dumplings with sour cherry is a regular dish. As in traditional clafoutis, cherries are not pitted.

People, just be honest with me: what about grit? Do you know any technique that can remove ALL sand from morels? If yes, please share!

Don't know if it was mentioned before, but Food Maven has a link to egullet on his Favorite Links page!

Do you grill tomatoes on cast-iron grates directly? Or you should have additional grates (like stainless steel) for grilling fruits or acidic veggies?

Are recipes for charcoal grill suitable for gas grill as well?

Priscilla, i do make savory pies of my homeland, but usually with salmon. And in those cases when i cooked with halibut, it was Pepin's stuffed bread, or seafood bisteeya

Fennel is basically care-free. For scented geraniums, try the rose-scented. The leaves are used in cooking. And ornamental peppers are also very beautiful.

Both Bittman and Traunfeld (Herbfarm) have recipes for roasting halibut in apple cider.

You might consider growing following herbs: lavender, bronze fennel, sweet cicely, and scented geraniums.

I got a nice 2pnd piece of halibut, and i should admit, it's not a fish that i cook on a regular basis, if at all. So what is the best way to prepare it? thanks!

Robert, do you mean, without using pasta machine? This is how my mom and grandma used to roll out the dough for lapsha (russian egg wide noodles) and pelmeni. I have a question too: what's your favorite brand of dry pasta? Wellinger calls Latini her favorite pasta. What about rustichella or martelli? Recently i'm cooking a lot of Cara Nona brand and love it. And my most-used pasta book is Pasta Improvvisata by Erica De Mane. She has a site ( click here)

i actually finished my third tin of the fennel pollen. I always fall under the charm of the poetic description of zingerman's catalog. I used most of the pollen as a rub or marinade for the roasted chicken. And if you search the Food&Wine site for pollen, you'll find 4 recipes, each of them i tried with success.

Marash Pepper from Zingermans is really that good. And although i always complain that his store is very expensive, in this case, the thing is worth its price. According to Paula Wolfert, this kind of flakes is very hard to find even in Turkey, and she knows her stuff...

i'm going tomorrow to Well-Sweep Herb Farm to replant my herb garden. If anybody is interested, you're welcomed to join. - helena

BLH, you should check the "Elements of Taste" book (info is here). Very enlightening.

don't go to epicurious: try foodtv.com and search for pasta and mario. or foodandwine.com search for pasta and red flakes

artisanal orecchiette with swiss chard, garlic, pepper flakes, olive oil and Pecorino Romano

And what about Michel CLuizel? There was an article in Wine Spectator about his single estate chocolates. And the tasting kit Nuancier Les Pures Origines du Monde is available online.

sure, cabrales: in the meantime i keep feasting on other pastries from Herme's patisserie, although so far with mixed results: napoleon was a complete failure, but we were soon cured by a healthy dose of mocca nicolettes

i love the idea and i'm ready to leave my husband behind: i'm OK with any cooking assignments.

Has anybody tried the HearthKit, that Steve Klc mentioned on some other thread, and i've seen advertised in some food magazines, endorsed by many baking people, including the relevant to the topic of this thread Scicolone ( authors of Pizza, Any Way You Slice It")

rozrapp, welcome to egullet! Finally i have somebody in my neighborhood. I shop in Wegmans or Delicious Orchards every night, sometimes going to Dearborn Farm as well, mostly to restock on pasta and spanish chorizo. And i agree with you that supermarkets around are trying to improve. I think it's especially evident in Shoprite.

Thanks for the pointer. tommy, you've lost your chance an Amazon to get it cheap; i fetched the cheapest copy. Maybe we should start the egullet reading group, using this book for the first session...