weinoo

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.

Interesting note: a couple of years ago I sent in 2 of my old MC non-stick All-Clad pans to All-Clad to see if/how they'd honor the lifetime guarantee that those pans had (I think they were an 8" and a 10"). They'd been beaten up, were flaking a bit, etc. etc. All-Clad, much to its credit, sent me two new pans. Of course, they were the new version of MC, I think called MC2 at the time, and they were nowhere near as beefy as the original ones were. Decent nonsticks, but now - if and when I've bought non-stick pans, I wouldn't spend that kind of money for an All-Clad. I'd spend a lot less and get a just-as-good non-stick from one of many other brands.

They were heavier years ago. And most likely better. I'm still smashing my original MC stuff around - it's gotta be the better part of 20 years old. They don't make 'em like that anymore.

Arnold Palmer and Four Roses bourbon popsicle...

Union Square Greenmarket is positively rocking as summer moves into full swing. Linguini with Long Island littleneck clams and scallops.

This article may be of some interest regarding dishwashers and how to use them.

Everything about the old (30+ years) Cuisinart I have is better made than the one I bought a few years ago. From the plug (which is a monster) to the base to the pusher - they just made that stuff almost for industrial use then, That said, I have no qualms about putting all the parts from the new machine into the dishwasher. Using the proper soap and the proper amount of soap is probably the most important thing when using your dishwasher...it's less than you think, btw.

Run the puree through a sieve before freezing. More sugar. Add a bit (like 2 T) of alcohol. Vodka works. Or a complimentary brandy, eau-de-vie or liqueur.

I don't think so.

Do you have pans this big...