fifi

Oh my . . . This is going to be fun. I will be following along as an eager student this time around. I am really looking forward to learning some of the basics, like making ghee, grinding the spice mixes, frying the paste. All of this is either new to me or something I haven't done a lot of. Like Torakris, I will probably sub the meat at some point. Lamb is available here but often limited in selection like the whole leg or ridiculously expensive chops. It isn't my all time favorite meat but I like it ok. I will probably do it once and see how it goes. Besides, I have to be careful about how much I cook. My freezer is full of gumbo! That Madhur Jaffrey book has been languishing in my wish list for some time now. I think it just got bumped up.

Do you happen to remember which book? Looking at your beautiful gratin at the top of that link, I am guessing the main advantage is the cast iron browns the bottom & sides. Damn, they are expensive and they never seem to show up at TJMaxx I guess I'm off to enrich my wishlist at Amazon now... edit: After googling, I just realized the clay pot cookery idea was not a thread, but a book Paula Wolfert is working on. <whine>but I want it now!<\whine> ← It must be in "It Must Have Been Something I Ate." A friend has that one out on loan and it isn't in my other book. I can't tell you which essay so just look up potatoes in the index. I actually haven't been able to find the gratins. They don't show up on the LC web site, either. I have been on the hunt because I also have 4 of the individual gratins. I wish I had 2 more. I haven't checked the outlets because the closest one is a long way away but that is where I would start. Lodge has one that is the same size as the medium LC. (eGad, that green. What were they thinking? ) We heard about Paula's new book here.

I remember that there was some "talk" a few years ago about reviving the "market concept" around market square. The idea was to get more going on so folks would go downtown again. Then they tore up downtown. I never heard any more about it. Maybe it is finally coming true. We do need to look out for more information on this.

I got hooked on the cast iron gratin by none other than Jeffrey Steingarten. In one of his books he describes a Potatoes Dauphinoise and regales on the properties of the cast iron gratin. I took him at his word and bought one. He was absolutely right. (Quit fidgeting. I am on the hunt. ) edit to add: More on gratins in this topic.

This is an interesting topic. Let me see if I can stick to the original premise of 7. First, I am most often cooking for one so, while I have the tools to cook for a crowd, they won't show up in a "most used" list. I also don't do a lot of "fast" cooking like grilling. I am more of a slow cooking kinda gal. This list is roughly in order. 1) 2 1/2 quart oval Le Creuset (everything from beans, soups, stews and braises for one or two) 2) Calphalon Commercial Non-Stick 9" (I think) chef's pan (this is my egg pan) 3) Calphalon Windsor pan (used for reducing stock, cooking vegetables, small amounts of pasta, etc., I tend to reach for it instead of a typical sauce pan for reasons I cannot fathom) 4) Chefmate ss stock pots with heavy disc bottom, 16 and 12 quart (the 12 quart has a pasta and steamer insert) 5) Ancient cast iron skillet, external seasoning looks like black patent leather (cornbread and hashes most often) 6) Largest size Le Creuset cast iron gratin (I gratin everything in sight, I will gratin you if you stand still long enough) 7) Calphalon 8 1/2 quart saucier. (I love that pot. It was my original gumbo pot until I got the big Le Creuset. It is great for browning stuff for a braise in that it is big enough to not have to do two batches and the higher sides help with the splatter on the stove. I also use it to concentrate larger quantities of stock because it gives me the surface area I need.) Of course, that leaves out my larger Le Creusets that I use for gumbo, stew, pot roasts and such. But, I was going for the top 7. I have my eye on that Falk Culinaire whatever, the rounded one to use for sauces and stir fry. And I am after collecting some clay pots. I have some Black Chamba on order and they will probably become prominent in my useage. So many toys. So little time.

You know, that is a great idea. When "the house" finally gets in construction, it wouldn't be a bad idea to go in with a magic marker and mark where I want the power strips, cable connections, etc. I know. It is on the plans. But who reads those things, right?

I never heard of such a thing but it sounds interesting. As I recall, My fish smoking buddies in Bellingham WA say that the state requires fish to be smoked at at least 175 degrees F. They tend to drop it down a bit for their own purposes, I am guessing around 140-150 degrees F to maximize smoke flavor and not over-dry the fish. The smoking theory is that when meat reaches about 160 degrees F, it doesn't take up any more flavor. I haven't tested that but recall that it came from what I would call a credible source. That would mean that the lower smoking temperature that they use makes some sense. I just told you everything I know about cold smoking. Yeah . . . Not much. I wonder if they are just sitting the steaks in there long enough to pick up some flavor and aren't expecting them to cook then pan cooking them to desired doneness. Do you have a way to find out more about this, Todd?

Smithy, adding the panceta is certainly in the spirit of gumbo, using what needs to be used. I don't think the Gumbo Goddess will strike you. I can't help you on the okra. The only thing I can say about your roux experience is maybe you were trying to go too fast, as in too hot a fire. In the recipe, the chicken is uncooked. If I am doing a gumbo with cooked chicken, or more likely turkey using up Thanksgiving turkey carcasses and meat, I add the chunks of meat just at the end to warm it through. If you add previously baked bird meat and cook too long, it can fall apart in shreds. It still tastes good but the texture suffers.

My favorite dollar store here is King Dollar. They have some amazing food items. I have gotten really good olive oil, some interesting vinegars and weird canned goods. A friend gave me this big can of short sections of corn cobs for a joke gift one time. The can and label is so interesting I can't make myself open it. It looks really cute sitting on the counter. Toiletries are my favorite snag at the place but I always spend time in the food section and am amazed. If I were into canned sardines and such it would be a fun place. Most of the equipment I have left alone but have found name brand wrapping materials and such. I have seen the bar towels but I get those at the restaurant supply so I haven't compared them.

AH HA! By George, I think you've got it! I know that way up-thread we speculated on carnitas with a Thai twist. I tried a small batch but I think I got the liquids wrong. (This recipe seems to correct that.) It was just ok. I am going to have to try this. I don't know much about the language but I am wondering if the Rendang refers to a cooking technique or maybe a place where this technique is common. I will check in my other two books (Sodsook and Thompson) and see if I find anything similar. Who knew. Oddly, there is a similar parallel in technique between Mexican moles and Thai curries.

I just heard of this one not long ago. It came from a friend raised in south Louisiana and I was amazed that it was new to me . . . Coca-Cola rice. You basically make your rice as you normally would but sub the Coca-Cola for the water. I haven't tried it yet but several folks from the same region chimed in that they remembered their moms doing this and they swear it doesn't taste like Coke, just really good.

I have seen the thick roux's used before on cooking shows but not really in home kitchens over the years. Or at least not for gumbos. I have even made them when following a recipe calling for a bit of light roux. I am thinking that those proportions that lead to a thick roux like you saw are more of a classic French technique and more likely to show up in an etouffee or creole. I think that the equal proportions of oil and flour are just easier to keep it all moving so you don't get burned spots. I am not sure how you would go to really dark with the thick stuff. I have never had a reason to try it.

I absolutely intend to get the book. I have everything else the guy has written. He makes me laugh as well. That recipe is ridiculously simple. That may be what makes it good. I have some excellent chicken stock in the freezer and . . . and . . . A brand new Bamix to break in.

I am wondering what you are meaning by giant avocados. I almost literally ran into an avocado tree on Maui that had these stupendous avocados. The restaurant and lodge at Kula was where we stopped for breakfast doing the Haleakala Downhill bicycle ride. I was laying on the grass outside looking up at this big tree noticing the cantaloupe sized fruits hanging there. They were avocados. I asked the proprietor about this and she said that the seed was very small and the fruit high fat, better than a Haas. Alas and alack, they weren't even near ripe but I could just imagine.

I haven't made pancakes in years. I suffer from griddle deprivation. My sister inherited the Sunbeam griddle that must have made many thousands of pancakes, the spatula deftly wielded by my dad. Until he took up cooking on a more regular basis, Sunday breakfast was one of his claims to fame. The favorite was buckwheat, served with lots of butter and Steen's cane syrup. His buttermilk pancakes just about floated themselves to the plate. Sometimes we made "dewberry syrup" which was actually a batch of dewberry jelly that failed to jell. The same could be said for wild plum or grape concoctions. Then we got smart and started making the syrup on purpose. I won't go back to making pancakes until I get my griddle as part of the new stove. I have tried the frying pans, including my exquisitely seasoned cast iron version, but I just can't make it work right.

I am after cooking the maiz para pozole with the intent of using it as an ingredient in several dishes. I often add the canned hominy to some of my salsas. I will probably do a pot of BBQ pozole. As I understand it, the product from RG is nixtamalized already and is ready to cook. I just need to know how to cook it!

I want to do something Indian. Possibly a typical curry. I really need to learn more about Indian cooking.

I have the DeLonghi convection model, dials, not digital. I am still in love with the thing after all these years. Toast? Not fast. Maybe 5 - 7 minutes. But it reheats a foil package of frozen meat (I never nuke meat.) in about 15 minutes. We have used it to bake 9 inch pies around Thanksgiving when we were running out of ovens. I have used the dehydrator setting to dehi tangerine peels and herbs. I must use it at least once a day.

Well, I have been particularly perverse and have not followed any rules. I just make what soup appeals to me at the time. I guess I am going to have to break down and get the Bourdain book. I haven't done that yet because I have no interest in cooking pig snouts. (Just joking.) But, since everyone is doing that mushroom soup, and I love mushroom soup, I may have to relent.

This may be a Texas influenced paradigm but I always think of a quesadilla as a tortilla based grilled "sandwich" with cheese and other stuff. (Is that the "quesa" part of the term?) The masa "fried pies" say empanada to me and don't necessarily have cheese. But then, my definitions may be warped.

Every time I see the title of this topic, I have to chuckle. Yes, we do have a season change, about every three days. It will be back in the 70s here tomorrow. My HVAC system is in a state of intense confusion. And I have a chicken braising experiment on the schedule for tomorrow. Luckily, last week was gumbo and etouffee. I don't necessarily think of those dishes as purely winter ones. Though I may lean toward the darker chicken and sausage styles of gumbo in the winter and the lighter seafood types in the summer when shrimp are in season. And, after all, etouffee is a light dish. (What is a little butter between friends. ) I am intrigued, crankyyankee. Can you describe Jewish-style brisket? I love brisket, braised or BBQ'd, either way.

OK folks. I have my Rancho Gordo pozole in hand. I want to cook it kinda of "plain" to keep it back for other recipes. I am also going to try a couple of ways of cooking it to make it as painless as possible. I will be doing a side by side comparison of the crock pot and my little Le Creuset in a 225-250 degree F oven like I do beans. So I thought I would bring some questions to this august group. Should I stay with just salted water? Should I add some chicken base? Onion? Garlic? Does the cooked product freeze well? If I get good answers, I could be talked into posting my BBQ Posole recipe. (And could we decide how the darn word is spelled? )

You, of course are correct. No "o" in Dungeness. (Type that 100 times Ms. fifi!) I think they are the dominant species in the area. They are certainly the most popular from what I can tell. And wouldn't you know it . . . The creature has its own web site. They seem to be about the same size as your crab.

Thank you for the great tutorial. That crab really does remind me of the Dungeoness crabs of the Pacific Northwest in the US. A few years ago, the kids and I were on a vacation up there. We had the great good fortune to stay at this lovely place. Kevin was a working colleague and I was delighted to finally meet Earlene. In the morning we went down the hill to their home (the house just downhill from the rooms which are in the foreground) for breakfast. (Normally, breakfast is delivered to your door.) Earlene was preparing crab omelet for us. I asked if I could help. That was my first time at trying to deal with what are monster crabs to me. Here in the Gulf Coast, we get the blue crabs like in Maryland.

Hmmm . . . Did I read somewhere that there are some sort of restrictions on importing avocados from Mexico here? We do get them in from Chile, I think. However, I have gotten really suspicious of those. Too many times when I buy them, they are riddled with internal black spots. I suspect that they were held at too low a temperature during shipping. I have always wished that we got more different kinds of avocados here. We seem to only get the Haas and those awful, watery green things from Florida.