Ttogull

You are correct. I remembered the words grass fed on the front...

I bought it at Mom's Organic store in MD. I usually buy Natural by Nature, which is also 100% grassfed. I am not sure the difference in taste was huge (but both are a LOT better than typical grocery store milk). The OV version would be better for making some cheeses as it is nonhomogenized and, IIRC, low heat pasteurized. I'm not real helpful here, I guess, other than to confirm it exists.

I ate my last two broccoli plants today that I harvested before the ice storm. We made a greens gratin. Terrific. No specific recipe.

I've used broccoli leaves just like many other collards, etc. You can use the stem too. Steve Irby had a nice sounding dish with cauliflower leaves. To me, broccoli leaves are nearly identical in taste and texture. http://forums.egullet.org/topic/146451-dinner-2013-part-6/?p=1945001

Lots of careers involve trade offs between family and work. Many books have been written... I'm kind of the opposite side. I gave up my career to be a stay at home parent. My spouse thrives on advancing her career, and probably more resembles you. I can give a different perspective. (I want to note that I became involved with cooking to provide our child with better, more nutritious food than the SAD diet.) First, based on my experience, you are right on the border of the age where a child does/does not understand work obligations. At 5-6 years, there were lots of fits/battles/questions about work vs. family time. At 7 years, there is more understanding and acceptance. Not necessarily agreement, but acceptance. Second, your love for your craft is something you can give them. Let them watch. Tell them why what you are doing is important. Equate the importance of what you are doing with the importance of what they do in school. Explain your logic when you are experimenting or creating new dishes. Let them judge your new dishes. I'm just translating here from my wife's work. Our kid has her own office, works on "documents", etc. Third, in my experience and depending on your spouse's situation,the kids will seek your acceptance more so than your spouse's. They will seem needy and relentless for your attention. They will do things good and bad to solicit attention from you. My kid gave my wife several cards on my birthday - I got none. I guess my attitude is that you should do what ya gotta do, but involve the kids. Don't shut them out. My parents raised me this way, and all turned out ok. My parents were raised that way too...

@steveirby. That is a nice spread, and a nice selection of dishes! I can almost taste it! Can you provide a little more info on your cauliflower leaf and stem dish? I have several plants (cauliflower and broccoli) that I should probably harvest tomorrow morning before the snow and ice, and a couple of 2.5lb birds ready for the BGE assuming the weather is not too nasty.

I meant to ask earlier what dish you are using the scarlet runners in? My usual is with pork shoulder. I'm always looking for new ideas!

I know you meant this tongue in cheek, but I find that the better sources of beans are more likely to have rocks and stuff. I have never run across rocks in the mass grocery store beans (before I started getting heirloom beans). I have found a few bad beans, but mainly in beans that have very limited distribution. I tried my hand at growing beans - with some success - and see how this can happen. Not a big deal, unless you bite a rock.

I called Rancho Gordo and asked exactly this question. I had read elsewhere to discard them. RG said to do exactly what weinoo says. Not that you asked but I always sort the beans on a cookie sheet to look for bad ones and rocks and clumps of dirt. I have found quite a few nonbeans and a few bad beans.

I found myself disappointed in the turn this thread had taken back when, but decided to ignore it after it seemingly died. Now it's back... Regarding the beans in brownies: it is clear the poo-pooers have not tried them. I think the kidney beans comment was meant in jest, but if you really think about it, black beans and brownies have several similarities in taste and texture profiles. I have had and made such brownies, and they are superb in the right hands. I have had heirloom beans that produce a very chocolately broth, and think those beans might work even better. I had the pleasure of being one of a few Americans in a large group of Koreans in the heart of S. Korea. One of the desserts was an assortment of out-of-this-world-good bean desserts. One can poo-poo beans in desserts as a move towards healthy, but miss the fact that they can make a better product. I flirted with veganism for a while. It did not work for me, but I became acquainted with many of the techniques of the top restaurants. The nachos at Candle 79, for instance, blew me away. I grew up in TX, so that wasn't easy. One killer part was the sour cream, made from tofu. Yes, tofu. Even after telling people that it was, nobody could taste anything but real sour cream. Except that real sour cream, which I had available for comparison, was bland and tasteless in comparison. One of my favorite fishes is the fat-free Mac n cheese from Modernist Cuisine. One makes cheese water which gets absorbed into the pasta. That's the cheese taste. The creaminess is achieved by a cauliflower purée. You can tell people you did this, but they cannot taste it. It was fat free and creamy. I have been making oatmeal cookies with oat flour that are not only healthier but have a deeper oat taste. In my personal opinion, rather than poo-poo approaches to cooking, one ought to consider what improvements might be offered. Right now I am fascinated by Paleo approaches to baking. So many new techniques. And quite frankly superior texture ( unlimited butter and eggs!). As far as EVOO vs whatever goes, I appreciate a recipe's author letting me know that a dish won't get hot enough to burn EVOO (provided I trust the author). I might choose another oil, but at least I have the option if a nice EVOO is appropriate.

It is because of her that my family and I look forward to a roasted chicken made at home. Rereading her description of the chicken in her book tonight, it is clear that many others have said this to her. (I never had the chance.) She will be remembered many times when people sit down to wonderful meals that she made possible.

I am a huge fan of the Zuni method. I agree on the need for a strong vent hood! I've made two mods (or maybe one) to the recipe. People who would let me know otherwise say it is the best roast chicken they've had. First, I let the chicken sit uncovered on its back on a grate in the fridge for at least six hours. The skin tightens up and seemingly gets thinner. Maybe this is part of the original. Second, I cook it on my Big Green Egg at 700 F at the pan. You need a small bird (I use Eberly 3.5 lbs) or you'll overlook the outside. Two birds work great in a large cast iron pan if you need more chicken. Oil the whole bird. Back 12 minutes, breast 10, each leg 5. Then test temp and about 3 minutes on part that needs to come to temp (always breast for me). 37 minutes for whole bird. I dis a 2.5 lb in 25 minutes. The skin is super crispy and the meat unbelievably tender a juicy.

Homemade cheese is great. You don't say why you are avoiding rennet, but I thought I'd mention vegetable rennet in case you weren't aware of it. http://www.amazon.com/Liquid-Vegetable-Rennet-2-oz/dp/B0064OLJ1K/ref=sr_1_1?ie=UTF8&qid=1385766290&sr=8-1&keywords=Vegetarian+rennet

Same idea as Shelby - I like to grill them. Too bad you don't have the greens. Grilling/roasting the greens for so few minutes and adding to the root makes a fantastic dish.

Rotuts has mentioned it several times, and I am going to chime in for emphasis... Jacques Pépin's shows cannot be beaten for a beginner. I know because I was very recently a beginner. An absolute beginner. About 5 years ago, I had no idea what simmer meant. I knew it was less than a boil, but that's it. Now I know that simmer can mean different things depending on context. A simmer for my pasta sauce is very different from a simmer for my beans. The beauty of Pépin's videos, IMO, is that you get to see in the video what he means by simmer for the dish he is working on. The type of pan. The amount of flame. What the contents of the pan are doing while they are simmering according to what is appropriate in his context. Obviously other techniques too. He does things in order so that the longer prep stuff is done by the time the shorter prep is ready. Everything is on display. The only thing I found advanced in his videos was his knife work. Easy tasks, like chopping an onion, but he can dispatch it in seconds whereas I might need minutes. He teases his daughter several times for her slow skills, so it's part of the show. But it is inspiration. The videos at the last time I checked are available to watch for free. Rotuts provides a link that I used. I have several objections to the ATK shows but that's largely my own opinion. In comparison, I find Pépin's techniques more robust instead of "optimized" (according to ATK's criteria that might not be shared by all).

Beaujolais-Villages Nouveau 2013. Have served it every year. Comes out the week before Thanksgiving every year.

I agree about us all being different! It's a shame that all the diet gurus scream without listening to each other. Very often they spend their time knocking down straw men versions of the diets rather than identifying who their diets will help. I tried nearly vegan for several months. Very low fat. All my numbers went the wrong way. I've always been skeptical of low carb, even after seeing a friend lose more than 100 lbs without effort and go from diabetic to non. Somehow though I started reading about it and realized I had many of the characteristics of insulin resistance. The vegan attempt was very helpful. Vegan cooking ideas have a lot to offer. I had perhaps the best nachos ever (I grew up in TX) at Candle 79 and learned a lot. It's all good.

I had no idea until I started growing my own collard greens, cauliflower, and broccoli. To this novice farmer, they all look alike until I see something that looks like I'd see in a grocery store. Couldn't remember which was which. Google says cauliflower and broccoli leaves are edible, so I ate them all. Very tasty. I really don't understand why they are not available in stores. My homegrown broccoli and cauliflower are only slightly larger than golf balls, so leaves are pretty much all I've got. But anyway, a bit of oil and a 425 degree oven make cauliflower leaves a very special crispy treat.

I had a student who was a very healthy Marine. Very fit. He disappeared for about a month and came back like a pallid and gray skeleton. Salmonella. There is no comparison to lotto. This is like standing in an open field during a lightning storm with a metal pole. Hardly anyone is struck by lightning, after all...

For me, every pound is a surprise, sort of. I am also keeping track in myfitnesspal sometimes - particularly at the beginning. What struck me was that even without trying to, I'd eat within 50 calories of what the app gave me for my goal most days. I'd forgotten, but there was one day I lost control. My wife has been very supportive, but she wanted to go to a restaurant that serves only pasta. I couldn't refuse. I had lasagna. Not even a big piece. Had it with tons of veggies. That night I ate a ton of ice cream before bed. Couldn't stop. I am not even a big fan of ice cream! Carbs are like crack! Add me to the list on reduced (actually gone) acid reflux and bloating. That happened forms when I started eating more plants and focusing on fiber, which was before the carb restriction. Other good stuff too. As far as food prep and cooking go, I've started eating every bit of the plants when feasible. I eat the whole cauliflower, even the green leaves (they get crispy in the oven). I eat all but the roots of leeks. Everything but the seeds and stem of apples. All of the asparagus. Jeff leach is a big proponent of this at the http://humanfoodproject.com for health reasons. I used to compost, but now I eat most of it! It's surprisingly good, and I don't understand why, for instance, apple cores and dark green leek leaves are often discarded.

Shelby, normally I avoid trying to offer dietary suggestions, but I started moderate-low carb diet a couple weeks before you and feel some sort of kindred spirit. It's remarkable that we have had similar progress. I've lost 13 lbs. Most of it is around the waist as I have dropped two pants sizes. It's quite a difference and I can see it. I've never had much luck getting below my usual weight. Now I'm close to my ideal weight. The thing is, though, that I am not restricting calories. I eat as many as I want and all the plants I want. I try to get 70 g of fiber at least, so that's a few plants. Those, a cup of beans, and specific fruits are 99% of my carbs. Only whole grains as special treats. It sounds like you are worrying about calories and trying stuff like eating a salad to fill up before dinner (whoever first said that works played one of the cruelest pranks in history). Things I've read say that you should not feel deprived on a low carb diet. I don't and eat whenever I am hungry. As much as I want. I have wine with dinner most nights, and enjoy bourbon and scotch. No restrictions on the amount. The only way to lose weight, of course, is to eat fewer calories, and I have been. It's something my body is doing itself, not something I am making it do. There is no willpower involved. My understanding of all I've read is that it should be this way. I find it to be very remarkable that it works. The hardest part for me was opening myself up to unlimited meat, eggs, nuts, cheese, good oils, etc. that I needed to satiate my hunger. But by having done so I am actually eating less of them. Last night I had 8 oz fish sprinkled with parm and two roasted crowns of broccoli (yes, more than a lb of broccoli) and was full and satisfied all night. Before this, that would have never filled me up, or I'd have a unhealthy snack before bed. I used to laugh at sample diet menus that suggested that would be a satisfying dinner. Anyway, congrats and best wishes. Again, kindred spirit and all that, I just thought I'd share a bit.

I've ordered fresh, frozen, and powdered from http://newmexicanconnection.com Fantastic service all the way around. I forgot his name, but I've called the guy a few times and he seems very happy to talk chiles. No affiliation, just happy.

It depends on what you want. Are you trying to make something that sort of replicates traditional Tday? Or just a very good Fall dinner? Every vegan/vegetarian has to deal with these issues, and you'll find more than you could read by searching. Since you don't have access to soy fake turkey, you might consider seitan. You can make your own from wheat flour or vital wheat gluten. I suck at making it, but I have had awesome seitan at some vegan restaurants. http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/

I am an organic enthusiast and hate supermarket shopping. Just stating that I am probably biased the opposite way. And I agree with the organic push In recipes being annoying. But like above I also consider the quality of the recipe and overlook it if the recipe is good. You never see it going the other way... I have many organically oriented cookbooks, but I can't recall any with this push. More in blogs and stuff IIRC. I have seen it. And, not trying to get into good vs bad, my understanding is that grassfed ghee would have a different fat profile (omega 3, etc.) whether or not it has a different taste. That would be a selling point for me. Grassfed butter is entirely different though.

My current preferred method is to set up my Big Green Egg and a cast iron skillet preheated at 650 to 700 for at least an hour. Let the chicken sit at room temp for about 45 minutes. Oil it up. For a 3.5 lb chicken, put on backside for 15 minutes,breast side for 10, each leg side for 5 each. The dark meat is always done for me at that point, so I put on breast for about 5-10 minute until breast comes to temp. Amazingly juicy with crispy, almost fried skin. I've done 2.5 lb chickens, and they finish in about 30 minutes total. I did a 4.5 chicken and the texture was like a shoe. It took too long for the inside to come to temp and the outside was leather-like. So somewhere around 3.5 lbs seems to be a limit. I call it sautéing a chicken. It makes a lot of smoke and splatter, so it seems necessary to do outside. I want to try a hybrid of this and the method suggested above as I understand it. Preheat a cast iron Dutch oven with lid at 650, and put the chicken in the Dutch oven and cover.