Stone

(Apologies if this has been done before, but I couldn't find a thread.) Is there a substantive difference between canned crushed tomatoes and whole? Crushed seems much easier to turn into sauce, but someone told me long ago that crushed tomatoes are the ones that fall on the floor of the processing plant. I don't really think that's true, but most people seem to make their sauce from canned whole tomatoes. Also, what brand do you like? I look for the famed Muir Glen, and can only find their stewed tomatoes or their sauce. I recently made a batch of sauce from Progresso tomatoes. My friends all liked it, but I thought it had a metallic taste.

Coors (and probably many mass-market producers) used to do something similar. They would brew their beer concentrated to save on shipping costs, and then add water at the destination. I'm not sure if they actually evaporated water out of the brew, or just didn't add as much water during the brewing process. Coors got in trouble because they were advertsing moutain fress Colorado water. In a sense, malt powder is freeze-dried beer -- without the bitterness of hops.

Figs are quite fascinating. This probably isn't what you meant by "what else", but the relationship between the fig and the fig wasp is one of the more romantic sexual stories in nature.

Wow. Usually I have to down a bottle or two of Robitussen on Saturday nights. Are you on any other medications that may be contributing to this? Given the amount of Diet Coke I drink, if it was a hallucinogen, I think I would have noticed. I haven't. And now I'm pissed off.

Alton Brown did a show explaining how to create the range from soft and chewy to hard and crunchy. I'm sure you can find the transcript on the show's website.

Let's hope this poor couple isn't a patron of egullet.

The most important parts of a salad are good dressing and good greens. Excellent advice from an expert. We're lucky to have you.

I could use some Pho right now. Actually went to a karaoke bar last night. The world is weirder than I thought.

Yes. Whats the problem exactly? I can't make it. It goes all grainy. I suppose that means it separates, technically speaking. Yes - I have exactly the same problem. I have friends who can whip up mayo with a whisk, a blender, a hand-blender - it's always perfect. Me, I just destroy egg after egg after egg. And yet I've never messed up hollandaise or a bearnaise...strange. Do you use a food processor? I follow the recipe (instruction is more apt) that came with my cuisanart. A little oil, two egg yolks, and some mustard and lemon juice in the bowl. Start it going, and drizzle more oil in the hole. I have to admit, I do more of a pour than a drizzle. Works for me every time.

Just get a rice cooker. Perfect every time.

Kitchen only. We don't need to know about what goes on in the bedroom.

Is there anything in the kitchen that you just can't seem to do right? Me, I just can't seem to make decent fresh pasta. (Actually make it, that is, not just boil dried pasta.) I know it's supposed to be pretty straightforward, but it always comes out gummy. I also have trouble, as I've mentioned once before, making a tomato sauce that doesn't separate. Anyone else have strange issues they can't get over? (In the kitchen only please.)

Someone once made me a salad with dried ramen noodles broken up in it. They were surprisingly good. Not at all what I expected.

I expected something like that. Although I've read that anchovies shouldn't be mashed into the dressing, but simply laid on top.

Last night I ordered a "Classic Caesar Salad." What I got was romaine lettuce in a creamy dressing with little flavor and which seemed to be a mix of ranch and creamy Italian. It was topped with croutons and an overwhelming fistfull of parmegian. No anchovies draped on top, nor were they offered. I can't claim any expertise in any type of salad, but that's not what I think of as a caesar salad. What should I get with a classic caesar?

Don't the fast-food places cook their fried chicken in a batter?

I remember reading a warning that garlic stored like this may develop harmful toxins. Was it just a bad rumor? Also -- When do you know that it's time to throw away the garlic? When the green sprout shows? If the sprout has started, should you cut the clove in half and remove it?

Every once in a while I buy one of the oat-almond-raison cereals (I don't know it's name) and I really enjoy it. But even the so-called "healthy" mass-produced cereals are usually loaded with fat and sugar. I'd rather chew cardboard than eat Special K. Recently, on a whim, I bought Cap'n Crunch. It was, like, scary. I'm still looking for Franken Berries.

San Francisco Magazine just came out with it's food issue. It has its list of the 125 best things to eat in the Bay Area and a bunch of reader poll best ofs. Any thoughts? I was pleased to see Pane & Vino on the list as one of the best (Italian I assume). It's a great little place in the Marina (I know). Very friendly staff and terrific food. I'm very surprised at the popularity of Andalu, the trendy tapas restaurant at 16th and Guererro. I never thought the food was that great, and I thought the restaurant reinforces my belief that the true translation of the word "tapas" is "appetizers at entree prices." Of course, considering that "Cha Cha Cha" almost made the top-three reader's pick list, I think we can guess at who's doing the voting. Kudos for placing Duarte's olalliberry (sp?) pie on the list. If anyone has a chance to drive down the coast (or up) turn onto Route 9 (I think) towards Pescadero. At the stoplight, turn left, and Duarte's is right there. I think it's one of the Bay Area's few treasures -- it actually has old-time character and charm! Almost New Englandy. In addition to the homemade pies, try the cioppino. And in my humble opinion, Duarte's has the best damn bloody mary's west of Great Jones Cafe (in the East Village).

Pho

Accidentally put the chicken in the roasting pan breast side down. Take it out, stare at it a while with my roomate trying to figure out where the meat went, and die of embarassment when he turns it over. (I've since read that some people roast chickens breast side down claiming that the breast meat stays moister.

This is my mother's recipe for "bulkies". Passover rolls. I made these for my friends last year, expecting them to cringe at the thought of eating them -- they're a little dense. But everyone loved them. Great for leftover brisket sandwiches. My mother always shows everyone the tray of the hot, puffed, glistening bulkies when the come out of the oven. They usually fall flat pretty quick. Can't think of any reason to eat them when it's not Passover -- but here it is: 1 cup Matzoh Meal with 1/2 tsp salt mixed in. 1 cup water with 1/2 cup oil -- boiled together Stir matzoh meal into boiling water/oil mixture, take off heat and stir until mixture pulls off side of pot Let cool 10 minutes. stir in 4 eggs, one at a time. drop baseball sized onto greased cookie sheet. bake at 450 for 25 minutes.

All this talk of Indian food made me dig out a cookbook my Mom gave me years ago. "Indian-Jewish Cooking." I've never cooked anything out of it, and the recipes seem fairly simple. But there's a good amount of new and interesting stuff in there. The author is Jewish-Iraqi, born in Calcutta. The book has a brief summary of three Jewish communities in India (Bombay, Calcutta and Cochin.) It's published by the author in England: Hyman Publishers 10 Holyoake Walk London N2 0JX

I think Mae Ploy makes a decent curry paste for Thai food. (I think Mae Ploy is the good brand.) It sure makes the cooking easy -- curry paste, meat and coconut milk. I tried making my own Thai curry pastes, but didn't think it was worth the effort. If you peek into many Thai restaurants, you'll find that they use pre-made curry paste also. I think Patak's curry pastes are also pretty good for what they are. I used to make big pots of curried veggies, based on minced onion and tomato and a few big tablespoons of Pataks. Usually made curried cauliflower, okra or potato. Back to curry paste and cumin -- I had always thought cumin was the dominant flavor in chili powder. I guess it's that versitile. And I'm confused about the question whether chicken tikka masala is a curry or not. Are we confusing the different uses of the word curry? (I.e, the yellowish powder; the Kari plant; and the term for a dish based on a mixture of spices/flavors?)

Oscar Madison called it "tomato wine." I love it. I love it on everything. I splosh it on my burgers. I plosh it on my vindaloo. I mosh it into my ice cream. I splorge it on my morning cereal. I squeeze it over corn, under towers of steak tartare, around store-bought pastry-puffs of mushroom and crab, and into doughnuts because what's jelly anyway but a misguided attempt at fruit-ketchup. I drench it on broccoli and quench my thirst with it. I've done away with Crest in favor of Heinzing my teeth every morning. 57 varieties for 30 teeth. I've filled my jacuzzi with a delightfully sweet tomotao froth. Some people think ketchup should be banned. That's crazy talk if you ask me. What say we petition the government to declare Ketchup the truly American food (hamburger and frankfurter sound too tuetonic for such an honor).