huiray

Broad Ripple Farmers' Market: Maitake mushrooms, broccoli rabe (they're beautiful!), red carrots (stocking up), green beans, red-green hot chillies. Goose the Market: Tuna belly (at a fantastic price), duck livers (not foie gras), guanciale, a chunk of Parmigiano Reggiano.

That "100 recipes" requirement should not be a requirement and should not be allowed to be dictated to all cookbook authors by editors or publishers who may or may not even know how to cook themselves. "Sufficient" should be the operative term. If YOU as a chef/cook/food aficionado deems the book, on the whole, to satisfy price-to-value considerations, taking into account what has gone into the book or what the subject matter is or whether the enterprise is of the probing, quasi-academic type or of the generalized, come-one-come-all type - that ought to be sufficient.

Just wondering - have you done a Chinese-type stir-fry?

Shelby, have you had guanciale? If so you have had pork cheeks. :-)

Macca's delivery by Lamborghinis and Ferraris.

Well, if this were a screenplay (which it is, in a way – a food screenplay :-) ) the use of the word "and" and the ampersand symbol would also have different meanings. ;-) http://www.reddit.com/r/todayilearned/comments/18wqom/til_and_and_mean_different_things_in_movie/ http://www.slashfilm.com/qa-credit-screenplay-ampersands-ands/ Maybe JoNorvelleWalker meant "Farm, Forest, Field" ? Edited to correct grammar.

Oh, wait - I used "Sapporo Ichiban Japanese-style Noodles & Chicken Flavored Soup" rather than the Hot & Sour Shrimp noodles. It didn't look right when I looked at the picture again just now.

Interesting!! I had to google "gabagool". Oh - capicola. Why didnja say so. :-)

Hmm, I don't think this is THAT bad. You can't do anything other than open & close those curtains? Didn't the curtains part to show two chefs, with webpage menu items front and center that then flitted to a menu "strip" above the stage? Did you get a pot with steam bubbling out from under the lid? Could you not click on any of them and get the corresponding page for the restaurant (there are several within this "company" with options for navigation on the left? (yes, the curtains do close then reopen after the bubbling pot shows execution of the loading of the flash player) The food menus links are shown as a picture of a menu being prominently held in the hand of the waiter in the middle of the landing page; and open up after another kind of viewer loads, in a new window...and so on. If you couldn't get any of this, then Flash (or the other viewer for the menus) was NOT loading properly on your browser. Try reloading the page. Oh, turning off the music is easy - the music/no music "buttons" are clearly visible (white type on black) towards the top right of the landing page. Yes, the website is too complicated and many pages are embedded all over the place and there is just too much use of Flash... but at least they make it clear they are restaurants, the menus and locations are fairly easily reachable - in English, too, with the "Union Jack" symbol fairly visible at the bottom right of the landing page for the individual restaurants...and even their location and telephone numbers are given in fairly visible white on black towards the bottoms of those same landing pages for the individual restaurants. In fact, I actually found the website mildly amusing, even. Unlike another website where one isn't even sure they have anything to do with food, there are no obvious hyperlinks shown on a vast black webpage (one ends up clicking randomly here and there on the page) or one that blathers on in high-falutin' purple prose about their philosophy (trademarked, by the way) and NO MENU whatsoever, no idea what you would be eating unless you called up the Gallery (after looking for it and realizing that maybe that might show you some of the dishes) which then gives you a peek at dishes that were served to someone in the past, blah blah blah on how highly they regard themselves...

Keriann annoys me a lot. Aaron, not so much, although he could use more finesse. Hmm, flashes of "Jimmy Sears"...(skill set aside) Katsuji would make me nervous too if I had him as a team mate at this point - I wouldn't be sure (from what has been shown so far) whether he will go overboard or pull it off. As for his making red chile sauce - well, his background is heavy on the Mexican side...wouldn't some sort of chile sauce (usually in the red tones) be almost universal in all manner of regional Mexican cuisine? Besides, it's just two episodes in. Wrecking the main protein is shown again to be more fatal than other faults. It also seems from Gail Simmons' blog on Episode 2 that an inference can be made that she does eat meat, at least at these judging tables on Top Chef - notwithstanding what she is reported to have said previously about being a vegetarian?

http://forums.egullet.org/topic/147698-top-chef-boston/page-2?p=1991205#entry1991205 Take a look at the last line there again. :-)

• Beef short ribs slow-braised (stove top) w/ lots of smashed garlic, shiro miso, some light soy sauce; water; bamboo shoots (winter-type), cut up; fresh daikon, skinned & cut up; and a few dashes of this and that. • "Pull mustard" (雪裡紅) flash stir-fried w/ garlic. • White rice.

"Instant Noodles Artificial Hot & Sour Shrimp Flavor" with a chicken leg quarter (chopped up), romaine lettuce heart, chopped scallions, smashed garlic.

Also do cross-indexing. I don't mind the larger index that results. For example, have an entry for "Acorns" - "soup with xxx", "soup with yyy etc" ; AND entries under "Soups" - "acorn & xxx", "acorn & yyy", etc.

Yet simmering a meat sauce for hours and hours achieves not much more than simmering for a few hours, IMO. Breaking down the tissues (even with ground beef or veal) does not require more than a few hours. Leaving it on the stove for an extraordinary number of hours may not necessarily have the imagined benefit that is accorded to it, other than "tradition"? Just wondering. I make ragu-like sauces with a simmer of maybe an hour or so at most - and I must say (for myself, of course) that they are entirely satisfactory. At the same time, I would say that for myself sauces that resemble baby food, where all texture is lost, is a VERY ILL RECEIVED sauce.

Are you asking me or asking the posters in general on this thread?

On another thread I mentioned the several old goi3 wun2 (gaiwan) and teacups I had and was asked to post pictures of them. I had forgotten about that until just the other day, when thinking about other things. :-) Well, here's one of those goi3 wun2. Colored enamels & black ink; on white porcelain, glazed. Dynastic seal mark in red. Please ask if you would like more info about this one.

http://www.foxbusiness.com/markets/2014/10/22/regulators-considering-whether-maine-shrimp-fishery-will-have-season-in-2015/ http://wabi.tv/2014/10/23/regulators-consider-future-shrimp-fishery/

"She drowned her sorrows in gravy for an entire week." :-) http://www.eater.com/2014/10/22/7039137/woman-spends-one-week-in-kfc-after-being-dumped-by-boyfriend https://uk.news.yahoo.com/lovesick-chinese-woman--26--dumped-by-boyfriend-spends-entire-week-in-kfc-131549197.html#Z0RfvI9

I don't know how common basic foodstuffs are. However, commonly-found and commonly-eaten wonton noodles, all sorts of Chinese-style noodles, pulled noodles, etc are basic in character, as they are usually made with kan sui (NaHCO3/K2CO3 solution) added into the dough.** (The packages of many of these as found in the USA would also list bicarbonate/carbonate in the list of ingredients (required by law) without any concealment.) Take a look here (scroll down a bit), if one is inclined, for a visual of the effect of placing some turmeric-containing sauce/food onto wonton noodles that had already been cooked and drained. I also note that in GlorifiedRice's post (this one) where she used red cabbage juice to dye one of those cup cakes the color she got (blue) indicates that the pH of the cupcake is somewhere around pH 8-9. ;-) ** Which is why the water used to cook wonton noodles in is useful for blanching green vegetables as they stay green when done in the now-slightly-alkaline water. ETA: I took some turmeric (maybe a half teaspoon's worth), made a somewhat dilute suspension of it in tap water, took some of that and added to it some baking soda dissolved in water --> darkened yellow but not yet red. (pH of the bicarb should be around 8-ish; 0.1N NaHCO3 should be pH 8.4; the turmeric suspension + some bicarb should be merely pH>7) I took some of the turmeric suspension and put in a couple dashes of the bottle of kan sui (see above) I have --> deep red w/ an orange tinge, and the suspension even clears up somewhat. Filtered --> clear deep orange-tinged red solution, tastes of turmeric. :-) (curcumin - the primary dye in turmeric - is reported to have a red tinge at pH >7 (and to be "red" at various pH values in the mildly alkaline range)) p.s. I couldn't find my pH strips...

The VOLT Ink. cookbook (which I just flip through) is 10" x 11.5'' x 1.25". Some that I have are even larger. The Epigram Heritage Series cookbooks I've referred to before (and which I often consult) are 5 1/8" x 9" x 3/8". (They each also have 4 long separate-color "ribbons" attached from the spine for placing between pages.) ((((Shrug))))

Recent lunches. ------------------------------- More cold cuts, semolina bread, eggs scrambled w/ scallions, leftover sautéed Napa, pickled Persian cucumbers. ------------------------------- Shrimp heads w/ tomalley, shrimp shells --> shrimp stock, filtered. Added in "Instant Noodles Artificial Hot & Sour Shrimp Flavor" [Dragonfly], Dodge City salami, broccoli, de-stemmed spinach, deveined shrimp, residues of the sauces of the steamed (w. garlic & ginger & etc) shrimp dish from dinner previously; then a couple of hard boiled eggs. (There were many more shrimp buried within the noodles) ------------------------------- • Short-tied Knackwurst [Claus' German Sausage & Meats], sliced red onion sautéed in corn oil, sauerkraut w/ caraway seed, halved Red Thumb fingerlings, sliced yellow sweet peppers, fresh bay leaves. • Rest of the pickled Persian cucumbers & scallions w/ roasted sesame seed.

Just curious...have you (both) had any other instances of mismatched chopsticks recently? :-) P.s. Thanks for the running commentary on your expeditions and food adventures and food experiments. Although I note that you both do an extraordinary amount of baking, by my standards - I barely use my oven, as it is..."baking" is simply not part of the routine E/SE Asian home cooking scenario. It just isn't. For that matter I can't remember the last time I used my oven for cooking something as distinct from rewarming something, and even for that I *think* it was for re-crisping some crullers. Even nowadays in modern times a full-fledged oven in the Western sense is RARE in Japanese and Chinese households, even if they are beginning to appear as kitchen fixtures in modern homes/apartments but often as a "status symbol" rather than as an essential piece of kitchen equipment. Baked goods are bought from the local commercial concern where they do the baking/oven stuff. There are any number of stories/blogs about folks relocating from some USA or Western European place to Japan or China and being flabbergasted that there WASN'T a full-fledged oven in the kitchens they found themselves in, and in despair about how they were ever going to cook anything at all - which was in turn a reflection on how dependent Western cuisine was on an oven.

Canola oil is fine IMO. If you are one of those who find it fishy then by all means avoid it but to lambast it as the Devil's Spawn and whatnot is excessive and extreme. Oh, GMO foods being a KILLER PAR EXCELLENCE of folks left right and center is an overwrought concept without merit, at least in its more shrill forms.

That's popular fiction.