weinoo

And...the coffee sucks compared to what I can do with a hot pot, freshly ground beans and a pourover/French press.

But in, for example, a Chinese stir-fry dish that uses celery, I think it would change the flavor profile too much. Anyone who doesn't like licorice-y or anise-y flavors would certainly be turned off by it. That said, I think fennel pollen is one of the great gifts to pork.

As Franci notes above, it's great raw in salads and goes extremely well with black olives and oranges. Also mentioned above, roasting and braising won't disappoint.

Sure sounds like basting to me. In this case, butter basting. You can see it in action in this topic: How to Cook a Steak.

Yeah - he seems to be the de facto host of every bad show on that network.

It appears as if there are a few world TV premiers tonight. Unsurprisingly, some of them have to do with food. It also appears as if some of these might be cringe-worthy; sort of like rubbernecking at a highway crash. First, we have the premier of Bravo's Eat, Drink, Love. As the NY Times describes it: I can hardly wait for that one (especially the bikini scenes). Of course, competing with that at 9 is the finale of Food Network Star. Which leads into the Food Network's brand new competition series, Cutthroat Kitchen! This gives you an idea: My real hope is that at some point, Food Network just gives a bunch of cooks knives...and may the best man or woman win. But that's just a fantasy. Anyway, which of these stellar pieces of art will getting your viewership? And...why?

Been eating La Quercia for a few years now and it's a great product.

Rather than just posting links to stuff I've already cooked and taken pictures of and posted about (as in post #32 above - yawnnnn), I always look at a topic like this as providing the impetus to try something new. So I pulled out a Roman cookbook (Cooking the Roman Way) as well as one of my 25-year old Marcella books (Marcella's Italian Kitchen). These both have recipes for zucchini (a favorite Italian vegetable) cooked and/or marinated with vinegar and herbs (mint, parsley, basil), and after I take a trip to the green market I plan on giving both of them a try - to see which I like more!

Some years ago my wife, daughters and I went to a "nicer" chain restaurant near our home. While visiting the men's room I watched a waiter use the restroom and leave without washing his hands. When I complained to the manager his answer was the waitstaff washes their hands somewhere else. What about all of the surfaces he touched before he finally did wash his hands. We never went back. I almost hesitate to post this but then there was the time I stepped into a restaurant's men's room and one of the waitstaff was pleasuring himself standing in front of the urinal. Haven't been back there either. Keep it private and away from the customers already. I think that was a Seinfeld episode.

So no cooking? Sliced thin, salted, and eaten raw? This is for the regular green beans with the large beans in the pods? Yes - for string beans, not shelling beans. Can be done with asparagus, brussels sprouts, etc.

And/Or they don't care.

Serve from the left, remove from the right. Pour from the right. Touching face or hair...almost as bad as andies' long fingernail incident. It's so simple, isn't it?

All of the above.

Sounds awfully like one of Woody Allen's self-hating jews.

Ahem. I was addressing one aspect if this issue with an entirely apt analogy. A worker's product is property of the employer. If this woman was asked to develop recipes the employer would own them. Apt analogy for...some. Of course, depending on what that employee was promised over the years.

Yes, working as someone's cook, housekeeper, maid, etc. is exactly the same as working at a big company.

I like to slice them super-thin on the diagonal, salt them, let them sit for an hour or so, and then dress them with olive oil and lemon or a nice vinegar. Top with shards of parmesan or a not-too-intense pecorino. Ricotta salata, even. Stolen from Mario Batali at Lupa/Otto.

See, evidently PD just wants to be like Marjorie Kinnan Rawlings, who wrote The Yearling. Of course, Ms. Rawlings had an African-American cook as well: Idella Parker. Full op-ed piece here, in the NY Times.

It's amazing to me that they haven't yet found a single orange tree amongst the infected ones that is resistant to this disease.

There was an interesting article this past weekend in the NYT on the battle being waged against what appears to be an unstoppable disease that sours oranges and leaves them half green. Of course, many are against G.M.O.s in any and every form. Although, let's face it, most of us eat modified fruits and vegetables on a daily basis - the orange is actually already a genetically modified fruit, no? Anyway, article is entitled A Race to Save the Orange By Altering Its DNA. What are everyone's thoughts on this?

Nice first post, and welcome to eG Forums, EdipisReks. Every pan in my kitchen has seen it's share of use, and each has its own purpose as well. But there is no doubt in my mind that some of the older, vintage stuff was made "better."

We had a long and heated topic about Paula Deen, called The Rise and Fall of Paula Deen. People defending her and people, ummm, not. Today's NY Times has published some new info. This is an article based on an interview that the author did with Dora Charles, one of Deen's "cooks." Just a tidbit: Oh, and this too: What a lovely lady.

What? What?

A fine piece in yesterday's NY Times about bartender/author and general nice guy, Tony Conigliaro. Tony has a new book out: The Cocktail Lab: Unraveling the Mysteries of Flavour and Aroma in Drink, With Recipes, and it sounds like a good one: I'll be adding this to my shelf.

I've been considering an All-Clad nonstick skillet, but the reviews I read about the model I want (14-inch) have not been favorable, with complaints about the surface chipping or peeling. I may just go with a substantially less expensive Calphalon model. One thing I noticed about the stainless interior on some recent All-Clad pots is that the stainless steel was not as smooth as my earlier pots. There were what appeared to be machining marks across the surface. This was on several items I looked at in Bed Bath Beyond. Plenty of topics and plenty of reviews in re: nonstick pans. slkinsey and others have posted extensively on the subject. And Im of the shared opinion that there is no need to spend a ton for a non-stick. Restaurant grade (Volrath or Lincoln Wearever, T-Fal, etc. - they're all fine. I bought some T-Fal a few years ago and I think I paid around $75 for a 12", 10" and 8" frying pans. For all three. At the time they were highly rated by CI. This was a T-Fal model with silicon handles that can go into a hot oven up to 450F. I don't think they're made any more, but I like these pans a lot - they're still practically as good as they were the day I got them.