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Posts posted by artisan02

  1. 13 hours ago, heidih said:

    A Los Angeles Times headline today "It’s been decades since Russ Parsons — our former Food editor who is now delighting Irish Times audiences with his culinary know-how — turned his mom’s recipe into a Times classic." They refer to it as Mom Parson's Cranberry Sauce.

    Paraphrasing @russ parsons:

    1-1/2 c. sugar, 3/4 c. water, 3 cloves, 3 allspice (berries), 2 x 3" cinnamon stick. Boil couple minutes till clear. Then add bag of cranberries (12 oz.). Give it a few minutes till they start to pop. Off heat stir in grated zest of an orange. Refrigerate 1 to 3 days. Fish out spices before serving. 

    Personally I like a touch of salt and a grind or so of black pepper.

    I  tried to reply to this a few minutes ago, but somehow I am not seeing my reply. 
    I just made these.  These are a staple on my Thanksgiving table..have been since I encountered the recipe years ago.  Very easy to make and so good.  


    • Like 2
  2. I really appreciated the suggestions and anticipations shared in last year's "Cookbooks 2012" thread. I'm not "in the know" enough to be aware of what is slated to come out, but thought I'd start the topic to find out what's coming out and what you are looking forward to most this year.

    I am looking forward to the US version of Nigel Slater's Kitchen Diaries II that is slated to come out in the next month or so. I forget the exact date.

    I couldn't wait for this book (and I still don't see a US release date for it) so I ordered it from Amazon UK. The book is huge (400 pages) and great to read. Same style as the first Kitchen Diaries but he compiles a few years worth of recipes into one calendar year. I also ordered the Fuschia Dunlop book from Amazon UK but haven't really started it yet; it's up next after I finish Kitchen Diaries II.

    Nigel Slater is on Twitter, and I follow him. He was talking about it there, and I asked him when it was coming out here. He told me he is working on the US edition now. I thought he told me the date, but I cannot find where he told me. Somewhere I saw a release date for it..


  3. I really appreciated the suggestions and anticipations shared in last year's "Cookbooks 2012" thread. I'm not "in the know" enough to be aware of what is slated to come out, but thought I'd start the topic to find out what's coming out and what you are looking forward to most this year.

    I am looking forward to the US version of Nigel Slater's Kitchen Diaries II that is slated to come out in the next month or so. I forget the exact date.

  4. Lunch time!

    I have been going to True Burger since it opened. They do it right. The bun is always very key for me and it's a custom egg bun lightly toasted on the griddle. Garlic aoli, heirloom tomato (durring the season) and angus beef ground in house. Let me just mention that I am a big fan of american cheese on my sandwichs and burgers... AND my favorite root beer is served there. Perfection in a burger for me.

    Now I want to try this place out. Where is it located?


  5. Go to Monterey Market too. It is much smaller than the Bowls, but is unique in it's own way. Great produce.

    I am such a Berkeley fan, myself. I went to the original Berkeley Bowl, when it was in the old bowling alley.

    Will you be giving a "tour" of the Gourmet Ghetto?

    Berkeley and Oakland have so much to offer...


  6. If you are in the greater Los Angeles area, look for a Vallarta Supermarket for any produce.

    It is the only place I buy citrus because the quality is excellent and the prices are better than any other place in my city.

    They have the Mexican (Key) limes most of the time and they also have "sweet" limes which are actually Meyer lemons or as near as makes little difference.

    They have multiple varieties of bananas and the best prices on mangos and papayas as you can find anywhere.

    I buy loads of these fruits when I am going to be drying fruits or candying peel.

    Link for locations

    One of my friends lives in Escondido and was thrilled when the store opened near to her home. She grows her own citrus but has become addicted to the tortillas.

    I agree about Vallarta supermarkets, as well as other Mexican megamarts, like Ranch Markets. I have been able to get limes at $1/pound, or even 2 lbs/$1 sometimes. Haven't been lately so no idea what prices are now. But they never seem to get very high.

  7. Contrary to popular belief, I think what I wrote above applies just as much here as to any other group (although PoF got a few mentions on Chow, so I guess the folks there are one up), perhaps even more so. Like I said, it's a shame.

    I definitely agree with that. In fact, I'd take it one step further and say it applies to me personally, for the most part. But Platter of Figs really got me thinking, because all the recipes sounded like things I'd normally pass over for not sounding "interesting" enough. Every single one of them turned out spectacularly, though, and it kind of made me reconsider whether something has to be exotic to be delicious.

    I have this cookbook as well as his Platter of Figs book.

    I tend to agree with your reconsideration of something being exotic to be delicious. I have a continuing argument with a friend of mine, who doesn't really see the value of something simply prepared. He likes to go over the top, with menus, and with cooking various dishes. He says he gets bored with food such as David Tanis cooks.

    Having eaten at Chez Panisse, where David Tanis is a chef, I saw where simplicity could be mindblowingly good.


  8. BTW, I've never done a tourne before (not even really in school). I don't know why they still teach that knife cut--it was essentially invented to occupy the time of the apprentices that those types of kitchens had back in the day. Essentially they had to give them something to do to occupy their time because otherwise they would just be standing around doing nothing. Not too many places do that knife cut anymore--and if I ever run my own kitchen I certainly wouldn't ask my cooks to do that.

    I am coming late to this thread..

    That isn't my understanding from what I have read. That cut is supposed to promote even browning. When potatoes or anything else is cut that way, they just roll around in the pan very easily...and thus cook more evenly.

    I could be wrong on that though, but that was the impression I got from my own reading.

  9. Plus you don't have to dig around for stuff -- you don't have one pot buried under two other pots so you have to take all three pots out, unearth the one you want, put the other two back and repeat that whole process in reverse after cleanup time.

    This is a big draw for me, because that's exactly what I have to do. It's not that I can't fit my cookware in those two cabinets, but what I find is that in general I use the bigger pieces more, and the dynamics of cookware cabinets pretty much dictate that the big pieces are always under several other pieces.

    If you only make this one change to your kitchen you will so happy! Ever since I put up my rack (shown on another thread) I am forever wondering why I didn't figure out a way before! The thing is, not only is it easier to reach for a pan, you end up reaching for the RIGHT pan rather than the one that is easiest to get at. :biggrin:

    Okay, I am coming late to this discussion.

    I have a pot rack/pan tree that I haven't seen anywhere else, except in the catalog from where it was obtained about 30 years ago. I have no idea of what catalog it was now..but I sure wish I knew. This pot rack has been a lifesaver for me in many ways..and is a wonderful solution to small spaces.

    I am going to try to upload an image of it. This is my first attempt at posting a picture in a post..so bear with me.


    If any of you know where to find such a pot rack, let me know. I suppose it could be made specifically for a person.. I did have a few extra hooks added many years later.

    This rack is an extendable one..and it wedges in between floor and ceiling. It has to fit tightly, as when it is loaded down with pots, it tends to be a looser fit. It doesn't damage ceiling or floor, but then again, I covered the edges with a cup fitting.

    I hope this comes through.


    • Like 1
  10. I love my cookbooks and have a hard time giving them up, even when I don't cook a thing from them.  I use the old standbys like Joy of Cooking and Fannie Farmer and that sort for basic information rather than recipes.  For recipes, I go to Heritage of Southern cooking and Simple Fare a lot. 

    Hey Kim,

    Good to see you finally blogging. Wish I were there this year!!! Are you going to show folks some of the markets around there? And show them some good Virginia foods?

    You mentioned one of my favorite cookbooks (I am an avid collector as well): Simple Fare. I just adore that book. I have his other books too, but that one is my favorite of them all. Do you cook much from it? It is my inspiration when I am trying to cook from the pantry and pinch pennies...

    Christine, who is a Richmond, VA native

  11. The big warehouse-y interior usually, though not always, contains some good food bargains. I buy most of my household's meat and packaged groceries here--but produce only when it's on sale, because otherwise there are much cheaper and better places for fruit and veg (which I'll show you later in the week):

    I will be interested in the fruit and vegetable places, since I might be spending 3 months there, starting in about 3 weeks.


  12. Its nice to have someone in my neck of the woods (5 hours away...its all relative).  And since red decorations are added to the green tree, we'll allow red chile to enter this green blog!  Just this morning I heard on NPR that even green chile will be machine harvested next year...but I digress.  Looking forward to seeing how things are up north.

    It's in my neck of the woods too! I am about an hour south of Santa Fe, in Albuquerque. Not as much snow here: most of ours is gone, but the temps are frigid.


  13. Where were the places you checked out and eventually had success with?  (I'm new to the Duke City)

    I tried Tullys (on San Mateo) first, and they were the ones that got the boneless veal breasts. Kelllers was the other place that could get the bone-in veal breasts, for a much better price.


  14. I'll try the Hill.  Found a wholesale butcher, who does not carry it, and another, who has veal breast at $4.00 a pound.  I'm beginning to learn why so few people make veal stock.

    I had trouble finding veal breasts/bones here in Albuquerque, NM and I went to several places. One place was able to get me the veal breast at that price you listed, but it turns out that is the price for it when it is boned. Seems a lot of folks don't want veal breasts with bones anymore. They want it to stuff, if they want it at all.

    The other place, where I eventually ordered, was able to get them for much less, and it was much less expensive if I ordered in a larger quantity. And the lower price they quoted was for unboned veal breasts.

    My point is, check to see if the price is for veal breast with bones, or without them.


  15. But seriously, go get the Outlaw Cook. It's one of the very best food books out there. It's out of print but copies can be had from Amazon and the like for around 25 bucks. all of Thorne's books are wonderful (Serious Pig, Pot on Fire and there's another I'm not thinking of right now) and quite worthwhile. The Outlaw Cook is the source of the quote below.

    Are you thinking of his first book, Simple Ccoking? I agree about all of his books being grand additions.


  16. I use a set of glass bowls I got at Williams Sonoma.  When I bought mine, I got six in one size that holds about a cup.

    glass prep bowls

    Those are insanely great. 

    These are the same ones I get at Dollar Tree for about 3/$1. As far as I can tell, they are exactly the same.

  17. Anyone else have a love affair with prep bowls? Do you use them, and if so, what do you use? A matched set? Whatever's handy?

    I have a drawer full of them, and I use them regularly. I have some that are custard cups, but the majority of them I get from the dollar store. Dollar Tree has them regularly in the really small size, and also in a size up. I think the smallest ones are 4/$1. The next size up comes 3/$1. They are the same little glass bowls that you see regularly used for prep bowls.


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