tejon

I've cooked dal with and without salt and with and without turmeric. Haven't found any difference in the texture or taste, but I'll be curious to see the results of your experiment.

Mmmmm. Dense white bread, sharp cheddar cheese, caramelized onions, a bit of horseradish tucked in, made with lots of butter. Heaven.

Oooooh, yes. Cumin that has been roasted is completely different than the stuff you get out of a jar. Incredibly smoky, earthy, and warm. No Crystal hot sauce? Not even a bottle tucked away somewhere?

I am really enjoying this food blog, especially the wealth of information on Japanese pickling. I would love to see a installment of the eGCI on this topic, if there is interest.

I do that, too! Or I find a rung on the chair and prop my feet there. I understand - my sister is an elementary school teacher, and we've talked about how difficult it is for her to deal with parents and the school system. Actually, the problems haven't come from teachers (he's not in Kindergarten yet), but from the district officials who dictate what services he does and doesn't get. Nothing but the utmost respect for teachers, especially those dealing with children with any kind of special needs. It's a hard job, and one that doesn't engender the kind of respect that it should. Ryan is now telling me that he always wants to eat with a stool under his feet. It certainly helped him concentrate!

Our school district is underfunded and has been very difficult to deal with. We've had to fight tooth and nail for the occupational therapy he now receives and are looking at most likely getting a lawyer next (they have broken the law on many occasions, from omitting things to outright deception). No such programs exist, or if they do, they haven't been offered to us. </rant> Sorry - very sore spot for me. I wish we didn't have to fight so hard. We tried using his step stool from the bathroom under his feet at dinner tonight and it really helped. Thanks for the idea! I know how it feels to have unsupported feet. I'm only 5' 1" and only rarely find chairs that allow me to set my toes on the floor.

I saw that chair and really liked it - I have a feeling that having his feet touching something would really help. Susan, I'll send you a message with what we did to help him take pills. Our occupational therapist has passed our notes along to several other parents who have been able to use them. Warms my heart that we could help anyone else dealing with similar issues. I've had to learn a lot about sensory issues over the years and try to pass on anything we've found that helps. Thankfully, my arthritis isn't bad except occasionally, and those days I tend to do less labor intensive foods or one pot dishes. I also rely more on my mini chopper during those times, though usually I love the zen like task of slicing and cutting. My husband is also happy to take over if I need it - though I'll admit to being pretty stubborn and asking for help less often than I actually could use it.

I just read through the Cooking with Disabilities II and III, and can't begin to say how much I appreciate having that information out there for people to read. My five year old has Asperger's syndrome (high functioning autism) and we've had so many food and eating related issues to deal with over the years. He has delayed fine motor skills, so using utensils is difficult for him. He also has poor muscle tone so sitting in a chair can be difficult without a special cushion to help "ground" him. He has sensory issues that affect the way food feels and how he reacts to it. He also tends to chew and bits non food items, so his teeth have become chipped and worn, which causes him pain (we're working with his dentist to address this). Also similar food obsessions which we have to deal with carefully. He had many food allergies when he was younger, along with GERD (reflux) that meant we had to be very careful with the foods he ate to avoid causing him pain. Medication was also a big issue, since he needed some that tasted very bad. We were able to teach him to swallow pills by age 3 with a lot of work, and that has been really helpful (Susan, I don't know if it would be helpful or not, but I'd be happy to pass along what we did). There are so many facets to dealing with a child who needs "more", and one of the hardest can how to deal with food, both eating and preparing it. Ryan has great difficulty preparing any food for himself due to his fine motor issues, so we have a shelf for him containing carrots, celery, string cheese, ham, apples, things he can grab and eat and that don't require spreading or opening. We also have the TV and radio off during dinner, and don't allow toys at the table since he tends to get distracted from the difficult task of using a fork or spoon. On my part, I deal with arthritis in my hands, which makes food prep harder when my hands get really bad. I've developed my own work arounds for those times and have gotten more ideas from the classes. Thanks to all who put this series together. Very well done.

I have a recipe for pork with saurkraut that's supposed to be eaten on New Year's day - it's cooked for 24 hours and is incredible. Don't know that it does anything for luck, but it's certainly a nice way to start the new year

Sounds like a night at my house! Hey, the entertainment is free Cool, indeed! You know you'll have to spill the details (and the name!) when we're all gorging ourselves on the 11th....or we could just ply you with beer and wine til you talk

Very comfy sofas there. I used to go there with my roommates if it was late enough that the Coffee Cup wasn't still serving breakfast. Never really noticed the clientele one way or the other, but then most of my friends at the time were gay, so I was used to being the token straight person

Very true. I think that's why there's a pocket in the first place

I love cucumbers - one of my favorite snack foods of all time. Especially nice are the persian and japanese cucumbers - narrow, thin skinned, with tiny seeds and wonderfully crisp. English hothouse cucumbers are also good, though not quite as crunchy. Most often I simply cut into thick slices, toss on a little salt, rice vinegar, few drops of soy sauce, maybe some toasted sesame seeds and ginger if I'm in the mood.

I'll second that recommendation - their Tiramisu is quite good.

I'll at least give it a try and see how it comes out. Wouldn't have thought to fry it twice, but that makes a lot of sense. If I am somehow able to get the proper pockets, I'll report back!

Wonderful class! I have read over and over again that fresh tofu is far superior to the kind in a package surrounded with water, but can't find fresh anywhere near me. Now to try making some and compare One question - my family loves inari sushi, but aburage is really expensive here and seems like it would be simple to make. Would you simply drain firm tofu very thoroughly, slice maybe 1/4 inch thick, then fry in oil? Have you ever tried this?

Beautiful view. I wouldn't be able to resist climbing to the top of the church tower - perhaps just as the sun is setting? Or even better, as the sun comes up. Another fervent request for Rosti and pictures of same, please.

Good morning, Boris! I'm looking forward to following along

I love them both. I enjoy the subtlety of Japanese food, and enjoy the harmonious seasonings and spices of Indian food. Very different cuisines, but I find both to be delicious.

I was leaving that one out of the game entirely - this is blog week, cook something exciting! I figured something curry like would at least be more of a comfort food than the roast....but didn't let that sway me, either

Do I vote for #2 because it sounds more interesting and sexy, or for #3 out of some respect for Mongo and the lousy weather.....hmmmm.... Another vote for #2

Can try to express how much satisfaction it gives me that I'm not alone in my loathing of Earl Grey tea? Vile stuff.

Hmmmm.....have to go hunting at our local produce store for green mangos. Which do you prefer with this, panch-phoron or mustard seeds? (adding in a quick recipe for anyone unfamiliar with panch-phoron)

I've seen it called split peas, though wanted to note for the unfamiliar that they aren't in fact dried peas, bearing a closer resemblance to very small garbanzo or chick peas. Wonderful nutty, full flavor and (attention low carbers) surprisingly low on the glycemic index.