MatthewB

Make a pot roast and use the soup as the braising liquid. Make rice using the soup as the liquid. Mix the onion soup w/ mashed potatoes & make croquettes.

Same here. I will try the roasting rack method. I think I'll use a cooling rack on a jellyroll pan.

Try my edited URL.

I'm trying to figure out why it is so important to brown sausages to an exacting standard if they are going to wind up, as I assume they are, either in chunks or out of their casings in a soupy dish with many other ingredients. Does Swartz say why? Swartz wants crunchy skins & juicy sausage. So the idea is to brown the whole sausages, set aside, slice into 1/4 inch pieces & add to the soup just before serving. The sausage slices don't simmer in the soup.

Friday AM was one of my best cookbook buying days . . . Swartz, Soup Suppers (pb) Luongo, Simply Tuscan (hc) Villas, Stews, Bogs & Burgoos (hc) Gold, Recipes 1-2-3 (hc) Del Conte, Gli Antipasti (hc) Del Conte, I Dolci (hc) Berry & Spieler, The New Cook (hc) Tausend, Cocina de la Familia (hc) Anderson, How to Cook without a Book (hc) Herme & Greenspan, Desserts by Pierre Herme (hc) Madison, Local Flavors (hc) Total bill = $60

Last night I tried out Arthur Swartz's recipe for pasta fazool. He's fairly insistent that one brown whole sausages by starting the sausages in a cold pan with a bit of oil & then browning them over medium-low to low heat. The fresh sausages I used were "arced" so it was quite difficult--but still enjoyable--to keep moving the sausages at weird angles in order to get the middle & ends of the sides that were arced. Any techniques to make browning whole "arced" sausages easier?

Ummmm, where did I claim to be either a monk or saint? With this, I'm out of this particular thread. Carry on without me. Have a good day.

I didn't (& still don't) have a problem with what you wrote in the Weekend Update. For me, that's a non-issue. I understand the irony. What I don't understand are the contents *this thread.* I don't understand the "self" that judges Rick Bayless via labels like hypocrite, pimp, etc. What is this "self" that judges & labels others?

Based on my limited experience, approaching someone with love whilst naming them as a shameless lying pimp and/or a hypocrite and/or a sellout and/or *add your label here,* well . . . I doubt it will lead to any positive change--for any party. I'm not questioning your assessment of Bayless' particular action. Rather I'm a bit taken back by the style of engagement. But perhaps I don't understand the tactics.

FG, thanks but this bait isn't very appealing. I'll pass.

And that's my point that one's judgments about others tells me much more about the judge than the one being judged.

When I hear all-encompassing labels like hypocrite & pimp applied to a human being, I don't feel much of an integrity & values vibe.

It seems painfully obvious that both are examples of moral proclamations that are on their own terms 100% ethically incompatible with a Burger King endorsement, and that anybody who says either and then turns around and endorses Burger King is a screaming hypocrite not to mention a shameless lying pimp. It may seem painfully obvious to some. But it tells me more about the person making the judgment than it tells me about Rick Bayless.

And the above statements equal the below in what way?

Where did Bayless say something akin to this? Where did Shaw say that Bayless said something akin to this? Ahhh, this thread isn't about Bayless anymore?

Dinner turned out great. Thanks to everyone for the advice & inspiration. I used this croquette recipe from the site that John Braise linked to. I'll do this again. Bicycle Lee's "chips & dip" was a huge hit. The main course was as previously noted. I substitued fresh papaya in the salad as I couldn't find fresh guava. And we did Rick Bayless' ginger flan recipe. Much fun & I enjoyed my long day of shopping & cooking. I was--& hope to continue to be--out of my rut.

Where did Bayless say something akin to this?

Um, no, I said upthread that I have been known to eat at BK myself, in a rush. I am saying that BK is not any of the things that Chefs Collaborative espouses. "A step in the right direction"? Are they organic? Do they practice and support sustainable agriculture? Do they buy from local farmers? No. They, and all fast-food chains, are the antithesis of the organization for which Rick Bayless was the chair and is now on the board of overseers. S. E. L. L. O. U. T. Tana, What about incremental change as opposed to instant utopia?

There goes the baby *and* the bathwater!

All money is tinged with blood. Get over it.

I just looked at this recipe and it's actually for a papa rellena, which is one of the most delicious things in the entire world. I don't know why they called it a croquette . It's papa rellena then!

Given the locale & short timetable, it will have to be filets.

Good tips (as always), Dean. How's this then? C1: Dean's croquettes C2: Bicycle Lee's "chips & dip" C3: Pargo a la Parrilla con Tomate y Cebolla (Snapper grilled in foil w/ cilantro, tomato, & onion), Yuca con Mojo, & black beans & rice C4: Dave's salad (mango, guava and red onion with a citrus vinaigrette) C5: Ginger flan And, of course, mojitos!

OK, that settles the first course. Second course is Bicycle Lee's notation. Feedback on the third (main) course?

These croquettes with ham?