bloviatrix

My copy of McGee has gone into hiding, but on the bean thread Fifi said (and quoted McGee: Dried Bean thread

I've always wondered this question. To me it reeks of imputed income. But according to the article "from an IRS standpoint, they are unlikely to have major tax consequences."

Which means you're a fan of SDA (serriptitious displays of affection).

I've decided to make John Ash's Spicy Black Bean Chowder (From Earth to the Table, p.64 if you have the book). The recipe calls for sauteeing the vegetables, and then adding the ham hocks (I'm using smoked turkey legs), beans, chicken stock, orange juice, and assorted herbs and spices. You bring it all to a boil and then reduce to a simmer. But here's where I need help. Beans don't soften when in acidic liquid. They more soluble in alkaline conditions. This is why beans won't soften when in the presence of tomatoes. Therefore, will the beans soften if orange juice is part of the liquid? After all, it is acidic. Should I cook my beans first?

For whatever reason I pulled John Ash's From the Earth to the Table off the shelf this afternoon and flipped through. Found a recipe for Spicy Black Bean Chowder with Pineapple-Banana Salsa. He suggests making it a day in adavance so the flavors have a chance develop so guess what tonight's activity will be?

The roasted chicken smell that wafts from Williams is one of the best smells in the world!

Blovie and I discussed this over breakfast. His comment was that everyone knows that writers for business publications such as Crains are more "industry cheerleaders" than serious journalists and that they don't follow the same ethical rules that newspapers follow. But if you think that bit's bad, this part of the article made my hair stand up: (my emphasis) In addition to providing the food gratis, he also has to provide the chefs -- will they get paid? And what about JGV's investors? How do they feel about this freebie? How does it expensed? The entire article is here: At Celebrity Nuptials to Die for, Vendors Give Themselves Away

For those of you considering buying the bigger pieces..... If you have a double sink make sure to take measurements. You want to be able to wash your pot with ease. And remember, that although the diameter of the pot may fit, you need to take into account the handles. There's nothing worse than having a pot that doesn't fit in your sink.

Since the center was undercooked, I don't think being too hot is the problem. But get yourself an oven thermometer anyway. I assume you did the toothpick method? Was batter still sticking to the toothpick? I ask because even when fully baked through it's still very moist because zucchini holds so much water.

PDA = Public Display of Affection

Has LC changed the sizes of their round ovens recently? Because I'm pretty sure my big one is 7 1/2 qts not 7 1/4. Anyway, if you're working with one of the big ones you don't need to go to gym. I made a pot of stew last week -- between the 4 pounds of meat and all the vegetables that thing must have weighed 20 pounds.

My preference is to sit facing my sweetie. I want to be able to look at him as we talk and taste the food. I love be able to see his facial expressions. At home we sit at a right angle.

I too love Liberte yogurt. I've never found anything even close to the creaminess and flavour of this. My favourite from the Mediterranee line is Mango and Orange, with Walnut and Plum coming in a close second. Have heard that the Liberte dessert line has something combining banana and chocolate, but I have yet to find it in Vancouver. ← Lemon? Hazelnut? Banana Chocolate? I've never seen any of those in NY either.

Maggie, that sounds great. I love canned pumpkin. I buy several cans every Thanksgiving and work my way through it during the winter. What size can does the recipe call for? 14 oz or 28 oz? I want to try it.

Have you checked your oven temperature? Is it properly calibrated?

That had to be one of my favorite passages of that entire book!! For all my fellow sable lovers, it's seems that sable is too plebian a name for this wonderous food. As such, they're decided to rebrand it as Smoked Black Cod. As far as I'm concerned, this is BLASPHEMY!!!

This is actually the reason why I try to eat seasonally (although I will admit to occasionally buying out-of-season cherries ). It's that idea of slowing things down a bit and really enjoying what's available. To me, spring and summer fruits just taste that much better when I've gone without for 10 months. Now, I fully realize that the meyer lemons I buy have travelled across the continent and my clementines have crossed the Atlantic but even they taste special because I only get them for a brief period.

There's nothing better than getting boxes like that in the mail.

There actually is a kosher bakery. I believe it's down the block from Hannah, but don't quote me on that.

Congratulations on the new job!

Might I ask why you don't eat NY grown cherries?

You should check Seder Olam for kosher places in Budapest. My search came up with 4 places - 2 of which I've been to. Stay away from Hannah -- it's awful. I ate there in '97 and still cringe. Same trip we ate at the King's Hotel which was significantly better. Although it's all relative.

I was completely unaware they were going to do a companion TV show to the magazine but today's NY Times had review of the show. Cooking Tips Marinated in Martha Stewart's Style I made a point of watching the show tonight and it's really not bad. It's the complete antithesis to Sandra Lee in that they show you can make healthy, good meals with minimal work and without all that prepared crap. Has anyone else caught it? What are your thoughts?

I came home from a very long day at the office to a big, big box with 4 more for me Paula Wolfert's Mediterranean Grains and Greens Joyce Goldstein's Sephardic Flavors: Jewish Cooking of the Mediterranean John Ash Cooking One on One Alford and Deguid Home Baking We've been getting catalogues from Edward R. Hamilton for years and I just learned they have a web site -- they have great prices. (hamiltonbook.com)

I like to saute a variety of mushrooms, when most of the liquid is gone I add garlic and saute a bit more. Finally I add sherry and balsamic vinegar. I serve this warm on a bed of arugala, the warmth of the mushrooms wilting the greens.