fvandrog

Ah, that is something which I definitely had not considered. Though, using some kind of shielded cable should overcome most of the interference I'd think. If only technology would develop as fast as our needs

We bought a house a couple of months ago, which had a kitchen not renovated since the sixties. The first thing we did was throwing out the filthy electric stove, and since I have been cooking with two portable induction units. Whereas I have to admit that those portable units are actually surprisingly convenient, we definitely want a proper cooktop in the remodeled kitchen. Since gas is not an option we will go with induction. While researching different induction cooktops, I stumbled over some zone free induction cooktops. They definitely look intriguing, and if one buys into the sales pitch, they are the best thing since sliced bread. There are, however, a couple of issues that make me hesitate. For one, the spools have a diameter of around 7 cm (3 inches), which seems a bit crude to me (I have looked at three different makes, and they all use the same spool size). All the ones I have found are also limited to four pots, even the 63 Amp versions. 'Normal' zoned induction cooktops, even those with capacities below 60 Amps, are also available with five zones. And then there's the price ... these range between a third and half more expensive than high end classical induction cooktops. (Another disappointment, which goes for any cooktop I have looked at, none come with temperature probes for the pots -- it shouldn't be rocket science to integrate those with modern electronics I'd think ). Anyway, I was wondering whether someone has experience with or an opinion on one free induction cooktops.

For me, the biggest changes are related to an increase in disposable income. I always liked to buy decent quality food, but at first simply couldn't afford the more expensive stuff, and when I had some money I generally played it safe. Why buy lobster or prawn, where preparation for an inexperienced cook might be hit or miss, if I could buy a good steak? Now that I have a reasonable salary, I am more prone to try new things, even if they are expensive and might be tricky to prepare. It is not such a disaster to ruin or dislike something that cost 35$ if you realize that you earn that with less than 30 minutes of work. I am also with dcarch, if I get a new gadget I tend to use it quite a bit, which definitely reflects on what gets to the table. Another influence is having children, once I had prepared fresh, home-made paste for them once or twice it turned out a major endeavor to get them to eat store bought pasta again. Even when if it was so called 'fresh' pasta. And although they tend to go for the more simple flavors, they definitely appreciate quality and try to flat-out refuse when things aren't up to their standards. I'd better prepare those omelettes exactly as the Roux brothers prescribe, otherwise my youngest son sends it back to the kitchen.

I made this years' second batch, a rhubarb (fresh) strawberry (frozen from own garden last year). Served it with some creme anglaise and pistachio. Amazingly good and fresh!

I am not a very devoted spirit drinker, so advice from real experts should definitely be valued above mine!! There's a lot of plum, apple, kirch and pear spirits which are allegedly good but not something you won't find anywhere else. Also Appenzeller bitter, which I guess is typical, and kind of unique, personally I am not a great fan, but I have lots of acquaintances who swear by it. While writing the above, I realized that with regards to fruit spirits, abricotine (sorry no English entry) is probably less easy to get at other places. Even I do drink it, in very moderate quantities.

About half of my Creuset and Staub etc. are vintage.... comparing the price I paid for those with new first-rat copper is as sensible as your comparison

I think sourdough microbiology is highly interesting, but region, climate, season etc. make a lot of difference. For those near Seattle, a tome on their local sourdough microbiology might be interesting I have a hard time seeing such a work being of general interest. I'd love to be surprised, however.

The Forgione book is on my kobo The photo's look great, the recipes not the simplest with sometimes rather intimidating ingredient lists. I look forward to tackling them!

There I fully agree. It seems consumers are simply looking for scapegoats when their balance shows disfavorable numbers while their insulin levels become non-responsive. Food manufacturers and the FDA are easy to blame when someone doesn't want to take responsibility for their actions. Also, people seem to have really lost sense of quantities for a reasonable portion: We used to do that, for our family of four (now I tend to make our own ice cream). Whereas a pint split four ways is not an enormous amount of ice cream per person, it is certainly sufficient to appreciate the creaminess and good taste. It can't some as a surprize to anyone that eating a pint of ice cream in a go is unreasonable in amount of calories, sugars and fats for a single person.

I generally agree with your sentiments, and indeed this kind of nutrition is not something that attracts me to any degree. At the same time, I do have to admit there's some things I can see which might put solylent in a more positive light. It is fast to prepare, relatively cheap and not too unhealthy. It might thus, for unfortunately way too many people, provide a valid alternative for visiting a fast-food joint. As you say, it certainly won't beat delicious and nutritious foodstuffs, but tasteless hamburgers and the like are of course also far from that ideal. For those who currently eat their breakfast at dunkin donuts, have lunch at MacDonalds or BK and have their dinner at a Pizzahut franchise, soylent would be a step forward both for both the physical and financial health.

We've got lots of wild garlic in the garden too ... ramp jam sounds intriguing ... could you guide me to a recipe?

The poisonous substances in tomato greens are glycoalkaloids, these tend to be rather heat stable; cooking will probably reduces the toxicity somewhat, but not to a great extend. (One source here).

There's a pretty interesting article about it in the New Yorker. I do have to admit, though, that it doesn't quite appeal to me....

I like a mint-anchovies pesto. First time we made it out of necessity, but now when we have abundant mint (still a month or two to go here) it's a favorite. Mint-walnut with Parmesan is not bad either, but generally I have long run out of walnuts by the time our mint has grown well enough.

That's a clear cut answer It's almost near the top of my wish-list.

Out of curiosity, why (and how) would you use a shoulder with bone for stuffing? (We spend 45 minutes last Sunday de-boning a gigot in order to stuff it. Got to admit, most of those 45 minutes were spend looking for a sharp knife without success and then running the grinding stone).

I made these the other day, and I have to admit that they tasted great. I missed out on the lemon juice part though, the only lemon we had left could compete with the average baseball in terms of firmness. Unfortunately, an average baseball could have competed with that lemon with regards to juiciness.....

It is the single most favorite dish of my youngest son (I guess we could have it a lot worse). I am not sure though if a new recipe for carrot salad is a good enough excuse to get Lebovitz book though

We ate this years first produce from the garden, both the rhubarb and french sorrel were ready for a first harvest. The rhubarb went with some ginger into a confiture for fresh Belgian waffles; the sorrel will be part of some nice omelettes for tonight. For some reason the radishes seem to be growing exceptionally slow, so we'll have to wait for them a bit more than usual.

Giving her employees a bit more forewarning would not have hurt though.

It is very sad to hear a familiar face, though I never met him and joined this community after he moved on to Quirky, disappearing for good. I am lucky and grateful to be dialy enjoying this great community he created, of course my thoughts go to his family and close ones.

Don't have one, but have to decide soon what I'll have installed in my new kitchen .... please let me know what you think if you get one

Ah, I like goose eggs a lot. The grandmother of my wife used to keep a couple of geese, with a steady supply of eggs in spring. The geese were made into rillettes when taking care of them in winter got to hard for her. I love them scrambled, prepared in a bain marie with bit of cream.

These certainly look great!! I just got my hands on Flour Water Salt Yeast by Forkish, I'll try to pick one of his easier breads this weekend for a first venture beyond the bread machine

Would adding apple peels in a muslin bag be an option? They should give quite a bit of taste, and it would avoid having apple mush in the confit.