crinoidgirl

I'm not allowed to eat my beloved sardines at my desk at work because, according to one of my coworkers, they "smell".

Thanks, Hiroyuki! I stashed it in the fridge to eat tomorrow, and will heat it up a little before I eat it. It doesn't have an "eat by" date so I was a little nervous.

I have a silly question. The Japanese food store nearby sells onigiri. I just bought one for the first time (have never tried one before!). How should I store it until I'm ready to eat it? Refrigerate, or room temp? Thanks! (just getting into Japanese food other than sushi/sashimi)

What was in those rolls, Kris?

All of the above!

Wow! Who knew? Good find!

Hi, c - It's still on Amazon, just out of print but still available through their Amazon Marketplace sellers: http://www.amazon.com/gp/product/193160511...ie=UTF8&s=books V

I LOVE LOVE LOVE all kinds of sushi AND sashimi. But cannot eat uni. I was just describing it to my FIL the other day as rancid pudding.

Stupid question... Why did you decide to cook rancid kidneys? Or does this belong in the "3 a.m. drunken food" category?

More fat Start slow Smaller chunks Did you warm up the potatoes in the fat, or warm up the fat first and then throw them in? How high did you have the heat on the burner? A lot of other questions V

CANNED HOT DOGS?!?! (urp)

Our own Marlena on mac & cheese in today's NY Times: More cheese! edited to add - oh, shoot! I posted before I saw your post, Marlena

Oh, my goodness, spaghettti, those brightly-colored fish are gorgeous. Are they parrotfish?

Yay!!!!

Oh, to be young again!

Sweet Baby Ray's bbq sauce. nuff said

Yes - those who can do, do. Those who want to do, try. Those who can't do, criticize.

My partner yells at me for doing it, but I MUST eat some raw chicken while I'm cooking it. Grew up eating raw meat of all sorts, so I wonder if I'm not innoculated. (Let's try spelling that right )

YES! Carroll's! I was just thinking about them the other day. I grew up in Syracuse, and when we wanted fast food in the 60's, that was where we went. McDonalds didn't show up until much later.

I was thinking the same thing, suzi. Mind you, I didn't want to act like some bibliographic bouncer. I'd go with roasting the garlic heads in the oven, make the mashed potatoes, then add the garlic. There's a basic recipe in the All New All Purpose Joy of Cooking, p. 378 (roasted garlic) & 408 (mashed potatoes). BTW, the call nos. for the Library of Congress Subject Heading Cookery (Potatoes) are: TX803.P8 (LC call no.) and 641.6/521 (Dewey call no.). rjwong (MSLS, UNC-Chapel Hill, 1989) ← I use the throw-it-in-the-pot method myself, and tried to describe it to her. She has trouble taking the rubber bands off of stuff I've ordered through ILL (she once almost put out one of my eyes by accident), and can't work the computers to save her life. I didn't think she would be able to roast it, so didn't try to describe that, though I've had good results with that before, myself. That turns out so very mellow that you almost CAN'T have too much garlic.

My librarian is about 70. She asked me yesterday how to make garlic mashed potatoes, since she's had them in restaurants a lot and wants to make them at home. She was asking me questions that told me she hadn't cooked with fresh garlic in her entire life. I tried to come up with a number of cloves which would work for her (for 6 servings), and I tried to pare it back knowing I'm a garlic lover, but I'm afraid I recommended too many. How much garlic is used in a restaurant-type of serving?

I feel so jilted! ← I'm not actually AVERSE to polygamy. You just both have to be rich. And I have to have my own bathroom - in my next life, that one's going to be a dealbreaker. oh and I have to be able to continue to live with Sam and my ferrets. Did I mention that part? Oh, thank you, thank you, lurking hordes, for sparing me from TOFU. TOFU IS MADE OF PEOPLE...OH, THE BEANMANITY! (with a nod to Sluggy Freelance for that one). To get sort of back on topic, a lot of people have asked how it is that I end up merrily cleaning the kitchen (ok, semi-merrily) every night. When I moved in, we made a deal. Every time he cooks and I benefit from it, I clean up, and vice versa. As a result, I think I've cooked five times in nine years - and he was out of town for four of them. Probably best, that, as while I'm not a TERRIBLE cook, I'm a very inexperienced and nervous one, I can't keep recipes in my head, and I had to call my mother to figure out how to boil an egg. Not kidding. She laughed at me, too. I actually PREFER cleaning to cooking, though I'll chop veggies anytime. Thank goodness Sam likes to cook. I get leftover chicken & spring veggies tonight, as I have an aria sing-through tonight in preparation for an upcoming audition. K ← Good luck on the audition! And the division of labor is quite wonderful. It means that you're perfect partners (at least as far as this goes ). Thanks for the blog, you guys! (edited for crappy spelling)

Like a great orgasm, a perfect avocado can be hard to find.

It's not cheap, but keep in mind that each one of those bunches weighs around 2.5 pounds. So that's around $3.20 US per pound. Still not cheap, of course, but it's worth it to me when I can A) get very high quality and peak freshness, and B) support local farmers. $1.99 a kilo in Ottawa. And that's Canadian money so it's like 30c American. And $2.00 US/lb here. Yikes! Of course my mortgage is probably nowhere near the rent in NYC.

OK, I think I might have missed it. I'd love to hear why.