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bloviatrix

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Everything posted by bloviatrix

  1. I used to flush it down the toilet, but then I felt guilty. That's part of the reason I'm looking for suggestions.
  2. Cut up musk melon from the greenmarket. It's absolutely delicous.
  3. I'm looking for suggestions on how to get rid of oil that's been used for deep frying. I keep a supply of jars and empty yogurt containers that I pour oil in and toss them down the garbage shoot, but I can't help but think there's a better method. What do you do with the "dead" oil when you fry?
  4. bloviatrix

    Dinner! 2003

    Beer Battered, Deep-fried Zuke blossoms Whitefish in a charmoula, pan roasted Zukes sauteed in EVOO and butter with fresh herbs Bulgur pilaf with toasted pine nuts Musk Melon Mint-infused iced tea to drink
  5. bloviatrix

    Zuke blossoms

    Thanks everyone. I kept the stems on since they were short. And, I decided not to stuff them. I deep fried them in a beer batter. They were unbelievable. But then again, everything tastes better fried.
  6. I bought some zuke blossoms at the greenmarket today. I've never used them before, but Jack Bishop has a recipe that looks pretty good where you stuff the blossoms with a ricotta-herb mixture, dip in egg and cornmeal and then fry. Anyway, two questions regarding the prep: 1) Some of the blossoms still have their stems. Do I cut them off, or can I leave them? 2) The stem end is a little prickly. Is this a problem? Will they soften in the frying or do I have to remove it somehow when I clean them? I plan on working on them starting at 6pm, eastern. Any help before that will be appreciated.
  7. Today I bought: Mint Lemon Verbena Basil Zukes Zuke Blossoms Musk Melon - I've already cut it up. It's delicous. Assorted Plums Apricots Walnut Raisin bread
  8. I often wonder how much of our attitudes toward desserts and baked goods are based on our upbringing. My mom baked weekly, and I love having homemade baked goods in the house. My husband's mother, on the other hand, only baked for the holidays and as a result he doesn't understand my compulsion for homemade baked goods. I make dessert a least once a week. Although I love to bake, these days I'm more apt to make a bread pudding, fruit crumble or ice cream. I always bake when I entertain. My husband tries to convince me to buy something, but I think it shows a lack of appreciation for my guests - like I don't care enough about them to spend an hour or so baking a cake.
  9. bloviatrix

    Dinner! 2003

    That sounds fabulous.
  10. bloviatrix

    Dinner! 2003

    Fettuccini with a sauce made of diced eggplant, diced onion, garlic, EVOO, S&P, chopped tomatoes, and merlot.
  11. The book is released. I saw it in Barnes and Noble today.
  12. Today at Union Square: Corn Yellow Cherry Tomatoes Eggplants Apricots Carrots I've been waiting for the eggplants. I want to try Marcella Hazan's recipe for eggplant parmesan.
  13. I tell my husband it's his turn to cook.
  14. bloviatrix

    Wine Storage in NY

    You might want to check out Morgan Manhattan in Long Island CIty. They charge by the case to store and will pick up in Manhattan as well as deliver from storage to you. The phone # is 718-786-3304. My brother who has an extensive cellar stores his wine there. He's pleased with them.
  15. For those of you who are interested, here's a link to the review of Rocco's in the new issue of New York magazine. TV Dinner
  16. bloviatrix

    Dinner! 2003

    Assorted left-overs... Borscht Plums Grilled Chicken Breasts
  17. I can't find regular Vanilla Coke, only diet seems to be available. I like making Frozen Vanilla Coke.
  18. So you're saying junk food is like pornography. You know it when you see/taste it.
  19. I only had a chance to watch the opening credits and it was a commercial for sponsors. The level of product placement is absolutely rediculous.
  20. Left-over bread pudding, some cherries and a nectarine.
  21. I'd love to say something clever, but all I can say is: Damn! That sounds amazing... Ditto. That sounds amazing. I might have to try that.
  22. Here is the koshering process for meat: Step 1: Preliminary Washing. Remove all visible blood. Step 2: Soaking. Immerse meat in room temperature water for a minimum of 1/2 hour but no more than 24 hours. Step 3: Salting. Meat must be washed off before salted. Inspect meat to make to sure there is no visible blood. Shake off excess water and allow meat to sit for a short time so that the salt does not dissolve too easily. But meat should be damp enough that salt will adhere. Salt meat thoroughly on all sides, but not so thickly that blood would be prevented from flowing out. Salted meat should remain on board for a minimum of one hour, but no more than 12 hours. The ideal salting board should be perforated with many holes or a rack with slats so that the blood can flow out. Nothing should interfere with the draining of the blood. Step 4: Triple Rinsing. After the meat has lain in salt for the required period of time, rinse it well. Rub off and remove the salt from all sides. This is done three separate times. First time, meat should be rinsed under running water and rubbed while under the water. Make sure all sides come in contact with the water. The second and third times, the meat may either be rinsed again under running water or soaked in a clean basin of fresh water. The basin must be rinsed out separately each time and fresh water used for both the second and third rinsing. Now you're ready to use the meat. Just one other point, make sure to use kosher salt for the salting. The crystal size is most appropriate for drawing out the blood.
  23. Do you have more information on Kosher? I will try. I'm not quite sure I understand what you're asking. For meat to truly be kosher, it has to be slaughtered in a certain way and then go through the salting and soaking process within 3 days of slaughter. Since the slaughter won't effect the taste, you can take any brisket and do the "kashering" yourself. I can get you the instructions if you desire. Otherwise, you might want to order the meat directly from a kosher butcher - but I'm not sure if you can find one in Vancouver.
  24. bloviatrix

    Dinner! 2003

    bloviatrix-- how did your borscht turn out? tips for someone who has yet to make it? thanks! I thought it turned it out pretty good -- very refreshing. And my husband loved it. He thought it tasted very rich -- the half and half and potato gave it a very creamy quality. The recipe I used required little prep and was quick to make. The only problem was I couldn't find a fresh pair of rubber gloves and had to peel the roasted beets with my bare hands.
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