weinoo

Tennis ball sized beets?! Those are huge and probably woodier than, say, the beets Sam is cooking above (more like golf ball, I'd guess).

Why not just accept the fact that baking, making doughs, etc. is a little messy. As is most cooking. Take a look at a professional bakery or in a pizzeria - there's flour everywhere.

How big are beets that you braise in the oven for 3 hours? I think you'll have better luck steaming them - it certainly will take a lot less time.

Interesting that this was posted back in February: Shel_B, on 25 Feb 2014 - 2:48 PM, said:

Jamba Juice?

They might be able to get whatever organs you're looking for at Stachowski's. I find the seafood looks very good at the P Street Whole Foods. And there is a seafood vendor and a butcher in the Union Market. Excuse me - artisans.

So you're going for, what we would call in the Jewish deli world, full sours? Then do you refrigerate to slow the fermentation?

Shelby - how long does the fermentation last, or do you just leave them in the crock and they get more sour as time goes by?

The microwave oven seems almost to be a ubiquitous item in the kitchen of every friend I know who cooks. Everyone I know, even those who care very little for cooking, has and uses one. I don't own one, so, my questions are, if you don't use one, why, and what do you use in its stead?

Left to right: Dilly string beans Spicy dill cucumbers Turnips and beets Test batch fridge pickles.

There is nothing that can be used "in its stead." since it grates in a specific way. If I want something grated very fine and fluffy, I use one of my 3 microplanes. If not, I use a box grater, which my grandmother used to make potato latkes. When grating nutmeg, I use a nutmeg grater. When grating ginger, I use a ginger grater. Also, what lindag said.

Don't tell anyone I mentioned this, but I hear a favorite guzzle lately is a nice glass of cider invaded by a shot of Campari.

I like the organic poison.

That's the peasant version.

Shredded egg soup? And in Italy:

My guess would be lemon juice and olive oil, but since that's probably not what you're looking for...

I happened to be at a bar where a few of us had a shot that was 50/50 appejack and Cynar.

Americano!

Who you called a pedant?

Got my attention.

I haven't really used super steam either.

Ice is indeed the 3rd ingredient and it is 1/3 of your drink.

I like the Bamboo. But, as I like my Martinis with orange bitters, the bamboo also has bitters, making them both 4 ingredient cocktails. I can't see how we discount the ice/dilution. It's a 1/3 of the drink.

Of course, the Cynar Flip actually has 3 ingredients.

In what surely passes for one of the worst plating demonstrations of the year (to say nothing of the photography)... Sorta shrimp and grits - Long Island scallops over Riverplains Farm's (Strawberry Plains, TN) Hickory Cane stone-ground polenta, sautéed market turnip greens and green beans.