slkinsey

Per this thread: how to make the right amount of food for the right amount of people.

Great guys! Keep it coming. Also, resist the temptation to offer solutions or explanations here. If it's something you know how to do really well, drop me a PM and maybe I can coerce you into contributing to the article. Remember: even if you think it's dumb, if you have a question you want to ask, there are 100 other people who want to ask the same thing. So ask away!

Not only that, but she eats people. In Spanish. In Brazil.

I find that most anything is improved if I smother it with pork chops.

They are?! Man... I think limes were something like 8 for a buck the last time I was at Fairway... and the Korean owned/Mexican staffed market on 104th and Amsterdam has them for something like 12 for a buck. $5.31 would get me almost my weight in limes! i might be thinking of lemons. but still, they ain't that cheap 'round my parts. but i only shop at the most expensive of stores. limes have been 2 for a dollar at Kings for a while. granted, it's not the cheapest store in NJ, but it's a baseline for comparison. Further proof that it is actually cheaper to live in Manhattan than Jersey!

A good place to post some of these ideas for collection and inclusion in the eGullet Culinary Institute is the thread on "What do you want to know how to do?"

As I am coordinating the "techniques" section of the eGullet Culinary Institute, it struck me that many of us have a good overall understanding of cooking, but have specific kitchen conundrums we want solved, specific questions we want answered and specific techniques we want explained. So, I thought it might be useful to ask everyone to suggest specific cooking questions you would like to see explained in detail and illustrated. I would then try to match up each question with one or two people who have mastered that particular task and develop a short illustrated article explaining the technique in detail along with any tips acquired along the way. Some prospective topics might (and, in some cases, already do) include: - a practical guide to smoking at home - making a perfect French omelette - deboning poultry - roasting a chicken so the legs are done and the breast is moist - brining meats - whatever... you tell me! So, please, if there are any specific cooking questions, anything you don't quite understand, anything you wish you knew how to do better -- post the question here or shoot me a PM. If there are any things you know how to do particularly well and which you think might be interesting to tell people about -- post the topic here or shoot me a PM. If you see a question posted here and think you might be just the person to explain the technique -- post your willingness to write on that topic here or shoot me a PM. This thread might also be a good place to collect short tips and rules of thumb that people find make a big difference in their cooking (e.g., "always take the time to brown meat extra-well when making a braised dish -- it gives a much deeper flavor"). Thanks, and don't be shy!

If we can hitch a ride from/to Manhattan with a generous eGulleter, "slkinsey's girlfriend" (aka, bergerka) and I would like to attend. And, hey, it's 3 days from my birthday! Once we get an idea of what's being provided, I'm sure I can come up with something interesting to bring, since I have roots in two of the epicenters of barbeque (Texas and North Carolina).

One thing I think it is important to keep in mind about lasagna is that "lasagna" does not mean "a baked layered dish in a vaguely Italian style." Lasagna is the word for a specific kind of noodle. I have eaten lasagna many times just boiled in water and sauced. What we think of as "lasagna" is actually "lasagna al forno." This means that baked dishes of layered eggplant or fried polenta or zucchini or whatever are not "lasagna" in any meaningful sense of the word. Besides that, I prefer the classic fresh pasta/balsamella/ragu bolognese version, but others are good too. One of my favorites is vincigrassi from my Le Marche, where I have spent much of my time in Italy. It is essentially a lasagna al forno made with a chicken liver and gizzard ragu (I also like to include chicken hearts, etc.). Very tasty, but often a good idea to tell people what it is after they have already tried some.

I've never had any problems finding good water glasses at either Ikea or Fishs Eddy.

FG, is that 1:18 for equity partners or just for regular partners? Because, in my day-job experience at law firms, there seem to be plenty of non-equity partners that make huge bucks.

Several summers ago the NY Times magazine had a series of recipes from famous chefs featuring in-season heirloom tomatoes. My favorite went something like this: Ingredients: 1 heirloom tomato (I think he gave some of his favorite varieties) 1 sharp knife coarse sea salt Recipe: Use knife to cut tomato into thick slices Sprinkle with sea salt Eat

Dave, have you read this entire thread? We have been over this ground before. Extensively. My use of metmucil was to make an example was in response to KNorthrup's post of July 9 2003, 11:05 AM to the effect that he had been told by friends that "gram-for-gram, fat is more filling than fiber, so you'll lose more weight filling up on fat than filling up on fiber." Since metamucil (stand-in for pure fiber) is obviously more filling than olive oil (more or less pure fat) on a gram-for-gram basis -- as my example showed -- I think we can conclude that KNorthrup's friends were not correct. No, I think just about any medical person would not agree with this. If you take in just the right number of calories every day mostly in fully saturated fats and trans fats, there are certain health problems you are likely to have that you are less likely to have if you take in the same number of calories in mostly protein, carbohydrates and monounsaturated fats.

I guess it's the same principle as a chef's apron, eh? All mine have short ties. And I can't comprehend buying new ones for home. I can't even keep my school uniforms clean, and no laundry in my building. Not only cooks wear aprons, of course. Sometimes travelers wear them.

We always use them. Linen or lace only on special occasions. Actually, I think the real reason is to protect the table. Secondary reason might be to dress up an otherwise not very nice table top. Expensive? We have got most of ours for <$30 according to the one who is in charge of these things in the slkinsey household. 95% of the tablecloths my parents use, many of which continue to be in fine shape after 30+ years of use, were homemade. Almost always out of some kind of un-natural fiber.

Oh.. I TOTALLY want a wind-up girarrosto I can fit in the oven (and hopefully in a fireplace some day).

"That dude?!" Dude, don't you know who that dude is?

And, I think you will admit, we've got some pretty impressive celebrities lined up to promote the product!

Ssssssssshhhhhhut uuuuuuuuuuuuup, Matthew... I already told you I'd cut you in for 25% of the take from these suckers-- er, gourmands.

{Scene} Fat guy walking down a New York street {Man in Trenchcoat slides out of alley} Pssst! Hey! {Fat Guy wheels around ready to slap him with his belt} Huzzah!!! {Man in Trenchcoat slowly opens coat} Hey, wanna buy a Can Opener? They are the real deal, no knockoffs here {Fat Guy, suddenly interested} Don't Jive me with your "Rooosle" Can Opener! {Man in Trenchcoat whips out can of tuna} Watch the action on this puppy, it's for real. {Fat Guy stares in awe} Ohhhh, so smooth! Gimme gimme gimme!!! {Fat guy pays the 25.95 and skips home to open cans of dog food} Do I sense an movie idea? I already have a casting idea: The man in the trench coat should be the guy from Sesame Street who is always trying to sell Ernie letters from the alphabet.

The Grey Kangaroo Liquor Filter

Hmmm... all I can say is that I've never had a barbera d'asti or riesling over here that I would put down in the same category with most similarly-priced merlot. It's all been pretty good. But maybe the stuff making its way into American stores is some of the better stuff... Oh, I completely agree. But, it must be pointed out, that most people want to know just enough about wine to make reasonably informed choices which will lead to getting a decent drink to go with their food without doing any homework. God knows, I've got enough homework to do without spending a lot of my spare time keeping up on wine. I like wine, but there are too many other things to which I am giving my attention. This is, I think most people would agree, the major stumbling block for most people in developing a better appreciation for wine.

My point, Matt, was simply that there are shitloads of inexpensive great wines out there. And you don't need to be a "wine expert" to find them... you only need to find a decent wine store near you and avail yourself of their advice. Similarly, the best way to get a great wine in a restaurant is to make friends with the wine guy and ask his/her advice. I also very much recommend the book by Willie Gluckstern I mentioned earlier in this thread. "Experts" may not agree with everything he says in there, but reading his (quite short and easy to read) book will immediately bump you up a level in your wine appreciation and expertise. Two things he turned me on to are: 1. riesling is a practically-can't-miss white wine for food; and 2. barbera d'asti is a practically-can't-miss red wine for food.

I'll take a 10 dollar bottle of Barbera d'Asti over a 20 dollar bottle of merlot every time. The fact is that there are plenty of reasonably-priced excellent non-merlot red wines out there. Nancy's wines here in NYC has five reds at under $20/bottle in their "perfect case sampler. They feature over 180 excellent wines, both red and white, priced under $10.

I really would like to have a self contained icecream maker. Something where I can just pour in the ingredients and flip a switch. Jason, I got a great deal on the Mafter mandoline (which I like better than the Braun anyway) out in Arizona once. If you're still wanting one the next time I'm out there, maybe I can pick one up. I think I got mine for less than 75.