sladeums

So, uh... It's been about a month - is it sauerkraut yet?

Susan, you don't know it...but maybe then, you do... but to some you are the most enviable person on this board... Here's hoping you keep your neighbors (and your COOL!)!!!

Or, alternately, you could use mine: 22207

Kick ass D! Please continue to include updates as the project continues...I'm excited! (how lame is that)

Does this subject qualify for it's own forum yet?

The coloring that I am used to seeing in 'Korma' sauces is always very vibrant red, quite similar to the usual food-coloring spiked tandor items (I'm in Nebraska, the Midwest - or by eGullet geography the West/Southwest). The Korma taste I'm used to is rather rich...very thick, only slightly creamy... because of the color I'd assumed it may have some tomato-basing, but now that I think on it I've never noticed any tomato acidity. Do you think this is the same sauce, just with food coloring added? Most of the approaches I've seen on the Indian forum threads have been home-cooked affairs...does the Indian-American restaurant approach differ to provide an appropriate "appetizing" color?

Stella, thank you very much for this post...an excellent addition to these forums...great stuff. I was really interested in the advice about buying chocolate - I had thought about this particular issue quite a bit... strangely, since I'll probably never have the means to go there. But thank you for going for us and especially for sharing.

Anyone....anyone? I'm also interested if anyone has any experience with this book.

Never tried it. I guess if people enjoy deep fried oreos, though, prime rib would be a suitable replacement. click this for a big ass hunk o deep fried prime rib - recipe, that is edit: no, I'm not an idiot - threads were merged and Perlow's post was NOT there when I replied

Just don't bake too long! Depending on your tortillas they can go to mush really quickly. I like to just put them in a warmed baking dish. Quicker you get 'em to table the better.

Bingo...i lerve me some puppies. Meanwhile, back at the ranch...did i finally pick a new thread topic that hasn't been covered recently? Its been a while: click for: Cooking Magazines, Not all are created equal I kind of enjoy seeing Food Arts in the mail. Saveur second, sometimes some of the topics really don't interest me, though.

did you scroll through the rest of that story (the little up down arrows)? the last paragraph: "...The brothers struggled to name this mighty sauce. The three brothers had a consensus agreement on the name "Mexican Joe" and were satisfied until their father insisted that it should be an American name..."maybe Texas...," but "Texas what?"...At that moment Samuel's eyes fell upon his son Harold who was nicknamed "Pete". And that was how "Texas Pete" became legend...." I dunno, I thought that's what you meant.

The 'story' is on their website: click here, sit a piece and learn the legend of Texas Pete

Asada means grilled. Nothing fancy - just grilled meat, and the mentioned friend's way of doing things is just fine indeed. Flank or skirt steak - have the butcher cut it for you - no more than 1/4" thick. Cover w/ some lime juice, sprinkle w/ mexican oregano and a healthy amount of salt - let sit refigerated at least a couple hours. Grill or pan fry to desired doneness - w/ the meat really thin it doesn't take long. If you really want to mop the meat as well you could use the leftover marinade - not really necessary though. You can vary the marinade somewhat if you'd like - lemon juice instead of lime, throw in some garlic. There are many variations on this theme.

My copy of this is in crap condition as well. Has anyone noticed a tendancy of bindings on hardcovers published in the last 5-7 years to be really weak? I got both this Kennedy book for Christmas 2001 and a Bayless book for Chrismas 2002, and both of the bindings came loose within 2 months with very liberal/careful use. I've also seen reports that the binding on Thompson's 'Thai Food' is shitty too. Is there any noticeable trend? I'm not sure, personally I don't buy many books new - most I get used on eBay...the two I mentioned above were the only 'new' books I own - and also the only cookbooks I have where the binding is shot.

Interesting replies so far... and Nick, yes I am assuming white rice - and also, we (I) are (am) speaking of preparing enough for a hungry family of two parents and 2.3 (+) children as opposed to individual consumption.

Actually Tommy, it's my fault. I will disclose my pre-publication edit. The sentence posted above which reads: "...Is it simply rinsing that is the answer?..." Originally read prior to publication: "...Yes, Tommy I already read your post...so is that it - is rinsing the answer?..." I initially was most caught by the rinsing subject and whether it was necessary (since the first post suggested not to, then your's recommended and subsequently the thread turned into 'all about rice cookers' <---- that's a funny emotion showing icon thing), but prior to publication I decided against naming names . But now, the cats out of the bag, and so...does rinsing make a difference, and if so where's the proof. (I still think my shit rice does make a difference, but I know I have in the past used decent rice and stickiness is always a problem for us...oh, and I forget to mention we have really shitty very thin aluminum, dented-up, some non-stick with all the non-stick shit wearing off pans that we cook rice in...hopefully someone can fix my rice! )

Define small/large batches. I usually am preparing 10-12 (US) servings.

No. Buy better rice. Really. Ha Jin! I already answered my own question likewise via the noted edit to the original post. But, really, our rice usually turns out really crappy. Why is that, then? What makes bad (uncooked) rice? Too young? Too old? Bad seed? All of the above?

Revisiting this thread. Rice cookers aside, does anyone have any helpful hints for decent rice on the stovetop? We constantly have problems with rice coming out sticky. We are usually just cooking cheap, buck-a-bag rice.* Is it simply rinsing that is the answer? edit: or is it just not buying shit rice?

Yes. Vanilla-ey is an appropriate adjective, and the sweetness is very natural (duh) - honey, yes - but an extremely mild non-floral one...no hints of it's terroir, if you will. Also I think a hint of mild nuttiness as well... Maybe a slight bit of milk watered down, steeped with almonds and vanilla? I wonder if anyone has ever consciously tried to re-create the taste in a dish, and if so, diner's reactions.

yer welcome, be sure to tell us how it goes over...

Nice page, David. Pretty much sums it up. guajolote, if you're interested get yourself seeds and plant some...this stuff grows like a mother. I would strongly encourage potting it (a large pot) - if you let it out loose it'll take over your friggin' yard. Last year my wife planted some for me in a very large pot along w/ some Siam basil and chives - - the epazote quickly showed the rest of the plants who was boss! So my wife takes it out of the pot and transplants it to the outside of her flower bed...the plant did well to show it's predominance there and was also the first thing out of the ground this spring.

You can also get it online for anyone else interested: click for CI's 'Best Meatloaf' recipe

It tastes like epazote... Maybe camphor and savory? I dunno, it's hard to describe. Definitely close to cilantro on the 'acquired taste list', though. I don't think it tastes anywhere near as strong as it smells. For most, it works better as an herb for cooking as opposed to chopping fresh and garnishing with, though it can be used in both ways. Usually used in bean dishes (for it's alleged flatulence-reducing properties), especially those containing black beans. It is also used as a seasoning in many of the fillings for the various corn antojitos - - and less frequently in some moles, stews, and other dishes. Is what you have fresh or dried? The dried herb is really no comparison to some picked right off the plant. edit: double neg