snowangel

I have merged the topics, but current favs in our family are gumbo with kao soi and chili running second and third! Edited to add: the boil in vinegar and then fry sounds odd, and I sure wouldn't experiment with that combo!

I love that certain pages of certain cookbooks just fall open to particular recipes because of the splatters and stains. When I'm long gone, my kids and their kids will have no trouble finding what were their favorites when they were kids...we call them badges of honor. I use recipes far less now than I did back when I was a new cook, but there is something comforting about pulling out an old book, opening it up, even if I don't need to look at it!

Please tell me you tasted a lardon after the fat was rendered...cook's treat, in my book. And, were the brussels sprouts from the Green Market?

Two of the three kids got sick while I was cooking dinner, and as a result, I have a large lot of leftover mashed potatoes. What should I do with them? Potato Madeleines? Can I freeze them? Suggestions, please!

Never been able to freeze basil successfully. Or, at least, thaw it successfully. Always comes out a soggy useless mess. Any tips on technique would be appreciated. ← Chop it and add a bit of oil. You don't need much oil (you're not making pesto), but it really helps. I don't think it is possible to freeze a leaf of anything and have it come out looking like it did when you put it int he freezer.

If he needs something "bigger" to hang hold, we used pipe insulation on handles of spoons for Heidi for many years. I have a ton of experience with this stuff from one of my children, so I know how difficult it can be.

I've not soaked beans for much longer than any of the rest of you because when I need cooked beans, I need them the same day. Plan ahead, no way! And, many years ago, watching my grandmother cook, she always added the salt during cooking. In later years, the advice not to salt puzzled me because her beans were always great! Crock pot method is great if you work outside the home...

In Hazan's Essentials book, there is a wonderful recipe for a lasagne with artichokes and bechamel sauce as well as one with ricotta pesto (which I have not tried).

What are you going to do with your chicken carcass? Did you truss it yourself?

I'd forgotten about that. I have four DIFFERENT kinds of bacon in my fridge or freezer at any given time. I'll detour 100 miles for a new kind of bacon. Megan, we must know about your bacon habits.

Megan, bacon lover that I am, I want to know if is really Seriously Good Bacon. Take one for the tream, please! And, interesting about the desserts. The last two blogs have been devoid (or almost devoid) of desserts. When you cook for yourself, do you regularly fix a dessert (be it eating out of a carton of ice cream or more intentional)?

Does grilling on the trusty Old Kettle when it's approaching 20 below (F) count? (Oh, and when we were in college, we did do grilled cheese -- wrapped in foil -- using an iron.)

And, there are some herbs which simply do not try, and are better off whized in the cuiz with a bit 'o oil and frozen to retain the flavor. One of them that comes to mind is the Thai basil with the hard, fairly woody, purple stem. This stuff does not store fresh well at all, and dry it, well, one just as well add moth wings to the dish. But, the whiz with oil and freeze, does seem to preserve most of the goodness. Oregano. It a bane in a gardeners garden (invasive is a kind word) and there are many, many varieties out there. And, if you are growing rosemary, there's no reason not to use the freeze dried stuff in January in your garden. No need to pick in the fall and dry, or buy the fresh in the dead of winter (when it might freeze on the way to the car). It seems to have enough oil that it performs beautifully if you pick it during the dead of winter.

Having volunteered at a large public library in a former life, the rules about caring for an old and valuable (and rate!) book: keep it in a cool, dark and dry place. If you want to be meticulous about it, lay it flat to reduce stress on the spine! And, yes, as mentioned uptopic, do dust it every few months with a soft brush.

Thanks for blogging, Megan. So, let's talk about cukes -- do you peel them, and if you do, do you use a knife or a peeler?

Morels are gathered when the oak leaves are the size of mouse ears, and ramps are definitely a spring thing.

Would this be a fun and good cookbook from which to cook with my kids (keep in mind that my kids are not kitchen novices)?

Don't forget to check out the Chili Cook-Off!

Come to think of it, Maggie's right about the cukes and where at least the two of us get them. Asian markets don't carry waxed ones. Nor do the farmer's market (although the farmer's market is not operating this time of year here!).

I had a couple of reasons for choosing a side-by-side with the water in the door. First, the ability to securely latch it because of Heidi. Now, the reasons for keeping Heidi out of the fridge are many, and will be life long, and a side-by-side with "open" handles allows one to use "bunny ears." For a regular fridge, you can get those latch things that have adhesive, but they stretch out in time and need to be replaced often. I can get at least two years about of one bunny ears, but only a couple of months out of the stick on ones for regular fridges. And, with water in the door by kids drink a lot more water! (Oh, and my folks hate their bottom freezer for the reasons Janet and Pam cited.)

I'm supposed to peel cukes?

In the local Chinese joints in my neighborhood (all of the American Chinese variety; take out and lunch buffets are big business), yes, the ingredients are all cheap. The other thing I've noticed is that they are true family operations, which to me signals that there is probably low payroll overhead, and who knows how much of it is under the table (meaning low or no work comp, payroll taxes, etc which can mount rapidly!).

Abra, you might want to note this topic and turn on the telly!

Oh, you are right. I watch but a little bit of TV. Hawaii 50 ( saldy, ths replaced my favorite breakfast TV, The Rockford Files, but I have recently become a fan of Sex and the City! Perhaps it's because it's winter and they seem to eat lovely salads all of the time! And, no, it doesn't mesh with the rest of the list. Those women eat salads. They don't seem to change furance filters or quilt!

My daily list for tomorrow. I have already crossed a couple of things off the list!