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Toliver

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Everything posted by Toliver

  1. While I've never submitted a total for myself, I will add one to the eG count. I was in Costco and bought The New Best Recipe by Cook's Illustrated. What a monster! As thick as an old dictionary (1,028 pages) and chock full of the most basic recipes with oodles of tips and recommendations. It'd be a perfect "starter" cookbook for anyone getting married or moving out on their own. The one drawback is the almost complete lack of photos though it does have the typical Cook's Illustrated-type drawings throughout.
  2. Toliver

    Roasted Cauliflower

    By Googling, I found this address and phone number for them: California Press 6200 Washington St. Yountville, CA 94579 (707) 944-0343 In another Google, I found this email for them: nutchief@californiapress.com I haven't tried either one so I can't guarantee they'll work.
  3. It's actually in the other direction...about 5 to 10 miles north of Lake Elsinore before you get to Corona. I've always wanted to stop but I'm usually too eager to get home (San Diego) to take the time. It's certainly grown over the years. Originally it was just him but now I know there's an AM/PM gas station and a Carl's Jr. there, too. Home developments are slowly encroaching on the area. Who knows how long he will be there before the land value skyrockets around him?
  4. I saw this on Amazon.com and thought I would post it. The link isn't eGullet-friendly (I know how to do it for a single item but not for a multi-page listing) so hopefully a forum host will be able to edit it: "Big Savings on Ronco Rotisseries" The price drop is extreme, even for a factory-reconditioned item, and makes me wonder why it happened. America's Test Kitchen (Cooking Illustrated) reviewed them and didn't like them because they weren't that easy to clean up. I don't own one and have no vested interest in the company or the product. I just thought I would post it in case someone is interested in them, especially at this price.
  5. Not to go off topic but Henry's is encountering the same situation. The grocery workers' union has had "informational" pickets outside of some Henry locations as they attempt to unionize the workers. Not sure if it's still going on or not. So how high does the bar need to be set in order to be considered a good produce market? What does your yardstick have that you're not finding in other stores? I'm pretty pedestrian in my produce needs. As long as it doesn't look like it's been through a world war and the price is reasonable, I'm fine.
  6. The woman needs therapy. She's claiming creating a meal at home is inefficient and yet will spend two hours in a restaurant feeding her social needs. Different priorities, I guess. She's a dieter and yet thinks nothing of eating junk food for her meal (the husband said they'd even "pig out" on just jelly beans for dinner). It would have been a completely different (and much better) article if the author had provided more examples of people who don't cook than featuring just one highly dysfunctional woman and her family. This woman isn't a symbol of the new trend of people not cooking anymore. This has been going on for DECADES with her and her family. Her mother didn't know how to cook. She doesn't know how to cook. Two of her three daughters don't know how to cook and the one who does taught herself. A poorly written article featuring a woman who "doesn't get sauces." I don't get her.
  7. I had always assumed (meaning I have no scientific evidence of this) the reason you weren't supposed to eat before going to bed was because our bodies use our sleep time as "rebuilding & repairing" time. And if you eat a large meal right before bedtime your body has to divert some of its energies to digest the food you just ate which means less energy dedicated to repairing and rebuilding the rest of your body. In other words, it's going to do a half-assed job if it, thanks to that burger you ate just before bedtime.
  8. I am asking this because I don't really know...but what's a produce market? A grocery store selling mainly produce? Growing up in San Diego, chain grocery stores were really the only places to buy groceries, including produce. Farmer's markets are a more recent phenomenon. There was a Southern California "natural foods" chain called Boney's that is now (mosty) called Henry's Marketplace. I've seen some in the LA area but don't know how wide-spread they are in the area. I would love for one to open here in my city. Henry's got their start as a "whole grain/health food/organic/Earth-mother" store (Boney's). Today their main focus is produce at, usually, better prices than the chains. They also have bins of whole grains, flours, herbs & spices, nuts & seeds, etc, as well as vitamins and other nutritional supplies. They do sell non-produce items that remind me a lot of Trader Joe's (curries, soy products, unusual sauces, etc) and they also have branched out into selling meat, too. But produce and "health food" have stayed as their main focus.
  9. Toliver

    Roasted Cauliflower

    Thought I would bump this back up since I'm finding some good asparagus prices in the grocery stores. This is another veggie that changes quite a bit when roasted. It's even easier than roasting cauliflower. I put the cleaned (and "snapped"...as in snapping off the woody bottom part) stalks on the foil-lined pan (I use a dark pan), season them and then simply drizzle olive oil on them. I roll the stalks around a bit on the pan so they get a light coating of oil and spices and that's it (make sure you don't use too much oil). Then roast away. The first time I made this I roasted it for 20 minutes at 400° and while it was tasty, it was rather limp. So I think a shorter roasting time, perhaps 15 minutes, will work better. It tastes quite a bit different (in a very good way) than steamed asparagus. Anyone else try it?
  10. Bon Appétit Magazine Digest May 2005 – “Special Collector’s Edition: Rome-Florence-Venice” Contributors in this issue: Rand Richards Cooper, Italian Food Expert Carla Capalbo, cookbook author Lori De Mori, photographer Raymond Patrick, photographer Sandro Michahelles, author Laurie Graham, author David Downie, cookbook author & radio host Evan Kleiman and many more. There’s a two page listing of the Rome, Florence and Venice restaurants featured in this issue. There’s a page listing Italian ingredients and their definitions as well as some mail-order sources. Starters - “Quick Bites from the World of Bon Appétit” by Hugh Garvey Pigging Out, Italian Style – a short listing of some American purveyors of Italian pork products. When in Rome, Take a Wine Class – the Hotel Hassler has opened an academy dedicated to wine, just down the street from the International Wine Academy of Roma. www.wineacademyroma.com Barista Secrets – briefly, Bon Appétit asked some Italian baristas why Italian coffee is so amazing. What’s in Your Kitchen? – Bon Appétit asks Italian-Food expert & author Faith Heller Willinger what’s in her kitchen. When in Florence, Drink a Negroni – Florence is where it was rumored to have been invented. Two Cities, Two Wheels – Explore Rome and Florence on a scooter, with different suggestions based upon novice, intermediate and expert travel experience. When in Venice, Eat Moleche – Adam Sachs told Mario Batali he was going to Venice and wanted to know what he should eat when he got there. Mario wrote down one word: Moleche. It’s Italian miniature soft-shelled crabs, usually deep fried. Roman Pasta Math – Typical pastas combined with different ingredients equals delicious dishes. Party Playlist – “La Dolce Musica” – Some Italian music CD pairings with Italian food. R.S.V.P. - Restaurant Recipes from Rome, Florence and Venice (chosen by Bon Appétit editors, not readers) Recipes: “Prosciutto Cotto with Artichoke Salad and Spiced Squash” (Bancogiro – Venice); “Polenta with Mushroom and Salami Ragù” (Tramonti e Muffati – Rome); “Flourless Chocolate Cake with Coconut” (Da Ruggero – Florence); “Grilled Chicken Thighs with Rosemary” (Trattoria 4 Leoni – Florence); “Neapolitan Farro Cheesecake” (Volpetti – Rome); “Steak with Artichoke Hearts, Parmesan and Arugula” (Trattoria Pandemonio – Florence). Bon Appétit Insider – Rome – Florence – Venice It’s a 14-page guide on where to eat, sleep and drink now and what not to miss. Please see the magazine for complete details. Wine & Spirits – “Drink Like a Local” by James Hamilton-Paterson James uncovers what the locals drink in Rome, Florence and Venice…and it doesn’t include straw-covered bottles. Three to Drink There: Rome: Antinoo 2001, Casale del Giglio ($8) Florence: Birillo 2002, Tenuta Marsiliana ($15) Venice: Prosecco Foie, Bisol, ($10) Three to Drink Here: Rome: Mater Matuta 2000, Casale del Giglio ($21) Florence: Chianti Classico 2000, San Fabiano Calcinaia, ($20) Venice: Valpolicella Valpantena Secco-Bertani 2002 ($13) Cooking Class – “Basic Italian” by Faith Heller Willinger Faith teaches us how to make the trio of pasta that forms the soul of Italian Cooking: Tagliatelle, fettucine and pappardelle. Recipe: “Fresh Egg Pasta” People and Places – “A Tale of Two Cities” by Alan Richman In this essay, Alan says Florence may have it all he would much rather be in Venice. “Shopping the Cities – Rome, Florence and Venice” by Elizabeth Helman Minchilli Elizabeth points out the “don’t miss” shops in the three cities. Bon Vivant – “Shopping the Cities: Rome, Florence and Venice” by Laurie Glenn Buckle Laurie presents some of her Italian “finds”, ranging from La Piccola Bottega “Pere” dinners plates and salad bowls to a $159 pewter placemat. I wonder what the duty tax would be on all her goodies… “Cooking From the Markets” by Evan Kleiman Evan selects the freshest ingredients for some soul-satisfying Italian recipes. Recipes: “Veal Roasted with Shallots, Fennel and Vin Santo”; “Ricotta Gnocchi with Leeks and Fava Beans”; “Insalata di Puntarelle (it’s a kind of chicory)”; “Braised Baby Onions with Orange Juice and Balsamic Vinegar”; “Risotto alla Primavera”; “Roasted Balsamic Radicchio”; “Carciofi alla Giudea (fried artichokes)”; “Beet Ravioli with Poppy Seed Butter”. “At a Trattoria Table” by Lori de Mori with beautiful photos by Mark Thomas Lori says one of the hottest spots to dine at is Zibibbo in Florence and her recipes try to bring that trattoria home. Recipes: “Cauliflower with Broccoli Flan with Spinach Béchamel”; “Ravioli Filled with Radicchio”; “Duck Stuffed with Chicken Liver, Candied Orange and Pears”; “Green Beans Braised with Tomtatoes and Basil”; “Cream Cheese Crostata with Orange Marmalade”. “Florence: A New Renaissance” by Rand Richards Cooper Rand sets out to explore the old and the new in the ancient city. Recipes: “Goat Cheese and Salami Sandwiches with Truffle Oil”; “Rigatoni with Sea Bass, Rosemary and Candied Lemon”. “A Day in the Life of a Roman Cook” – Produced by Mara Papatheodorou with text by Mark Downie Roman home cook Verdella Caracciolo takes us to the Roman markets as she preps for a dinner party. Recipes: “Cherry Tomato, Arugula and Shrimp Salad”; “Spaghetti with Fresh Favas, Peas and Guanciale” (Cover Recipe); “Leg of Lamb with Pan-roasted Potatoes and Artichokes”; “Baby Zucchini Carpaccio with Pecorino and Mint”; “Fresh Orange Tiramisu”. “Pasta Romana” by Carla Capalbo with gorgeous photos, as always, by Pornchai Mittongtare In Rome, each day of the week has its own pasta. Tuesday is pasta e ceci, Thursday is gnocchi and so on. Carla provides recipes for seven of the best, one for each day of the week. Recipes: “Spaghetti alla Carbonara di Zucchine” (a vegetarian spin on the egg & bacon classic) ; “Gnocchi di Patate con Ragù” (Potato Gnocchi with Lamb Ragù); “Ravioli di Ricotta e Asparagi con Salsa di Piselli” (Ricotta and Asparagus Ravioli with Green Pea Sauce); “Pasta Cacio e Pepe” (Pasta with Pecorino and Black Pepper); “Fettuccine con Carciofi” (Fettuccine with Artichokes, Parsley and Parmesan Cheese); “Pasta e Cici con Vongole” (Pasta and Chickpea Soup with Clams); “Bucatini all’Amatriciana”. “Veni, Vidi, Venice” by Laurie Graham It was slow going at first but eventually Laurie learned how to eat and live like a Venetian. Recipe: “Venetian Peperonata”. “Picnic on the Lido” by Randi Danforth with great photos by Wyatt Counts It’s a lunch on the beach with some small Italian plates. Recipes: “Chilled Zucchini-Mint Soup”; “Marinated Shrimp on Grilled White Polenta”; “Octopus and Celery Salad with Lemon Vinaigrette”; “Parmesan-Stuffed Tomatoes”; “Berries in Sweet Fragolino Wine with Biscotti”. A side article suggests some Tramezzini (assorted mini sandwiches). “Italy on Ice” by Michele Scicolone The absolute coolest desserts from Rome, Florence and Venice. Recipes: “”Fresh Strawberry Granita”; “Peach and Prosecco Ice”; “Sweet Cherry Sorbetto”; “Lemon and Amaretti Semifreddo with Raspberry Sauce”; “Affogato Mocha”; “Zabaglione Gelato”. “Fast. Easy. Fresh.” By Micol Negrin A special Italian edition for any night of the week. Recipes: “Lemony Crab Salad with baby Greens”; “Crostini with Fresh Mozzarella and Anchovy Sauce”; “Classic Saltimbocca”; “Pan-Fried John Dory”; “Cornmeal and Fig Cake with Pine Nuts”; “Risotto with Amarone and Caramelized Radicchio”; “Marsala and Mascarpone Mousse with Pound Cake and Berries”; “Braised Chicken with Green Peppers and Tomatoes”. Feedback – End Page Q& A with Salvatore Ferragamo, grandson of the famous Italian shoe designer, who currently runs the family estate and hotel. Interesting ad in this issue: Bobby Flay’s new Mesa restaurant…in Las Vegas!
  11. We had Diet Pepsi Slurpees in our area about a year ago. It wasn't quite in the same league as Coca Cola Slurpees but it was still tasty. And guilt free!
  12. Toliver

    The Tater Tot Topic

    Slightly off-topic, I saw this toy and immediately thought of this discussion: "Darth Tater" Whatta hoot! Though Amazon doesn't have them in stock, you can find gobs of them on eBay.
  13. I think it looks great! I love the texture in the shine on the bao to the right forefront and the fluffy texture of the dough in the open bao. I also like seeing all the bao in the background, as well, creating a sort of repetitive bao wallpaper. One way to make the foreground bao "pop" more would be to restrict the spill of the key light so not everything in your composed shot will be lit with the same amount of light. Allowing the light to fall off (decrease over distance) will create a sense of depth, too, which can help make your picture look better. You are telling the viewer what to look at in your image by your lighting, your composition and your camera's focus. In your image, even though the lighting is even overall, your subject stills commands the viewer's attention because of the camera's focus. To restrict the spill of light, some professional lights come with a set of moveable shields/flaps called "barn doors". You move the "barn doors" to control where the light spills and where it doesn't. If your light source doesn't have barn doors (and most non-professional lights won't) you can achieve a similar effect by either turning the light so less light falls on the background subjects, or by using a piece of cardboard (or something similar) off-camera to partially block the spill of light. Anyway, that is just a suggestion. Your work continuess to improve and cause pangs of hunger! edited to add: A note of caution...be careful when placing flammable material (like cardboard) near hot lights.
  14. I haven't been a big fan of the chain either, but was pleasantly surprised by their "Roasted Tilapia in a Bag". It was a nice change to finally eat seafood there that wasn't deep fried.
  15. Toliver

    Roasted Cauliflower

    Just be careful when roasting two heads. If you crowd the pans too much it'll just sit there and steam and that's no fun.
  16. Yesterday I received in the mail an "invitation" to subscribe to the magazine. Included in the invitation was a plastic cookie/muffin stencil with two star shapes on it and a promise to send me an "Everyday Food" microplane zester once I send them my money. Should I hold out for a poncho?
  17. Have you tried placing stone sheets/tiles in the bottom of the oven? It might act to stabilize the oven temperature. Some of the pizza/bread makers on eGullet use this trick. Like those futuristic guns in SciFi movies that recognize the hands that hold them. If you're not the right person, the gun won't fire. With knives, if you're not the proper owner, then they would go limp and the miscreants wouldn't be able to cut with them. I'd like a microwave pot/pan you can put on the stove that will cut the cooking time in half.
  18. My brother got a smoker for Christmas and he put rubs on the pork ribs and chickens that he has smoked. They were delicious. I didn't consider it overkill. As long as you're cutting the brisket in half, you could experiment and rub one half but not the other. Drink some beer and take pics to post back here.
  19. Most of the members participating in this discussion would probably describe themselves as "amatuers". They want to learn the basics of how to take well-composed, well-lit pictures of their food for the "Dinner!" thread or other discussions. Once they have that under their belts, so to speak, then I'd encourage them to grow towards more artistic endeavors. First conquer the still life, then move beyond it. Great work, by the way! Thanks for the link.
  20. I grew up in San Diego where they also have the letter grade system and then moved to Bakersfield where they don't have such a system (inspection results are, instead, published in the local paper). So it's definitely not a state-wide policy. As rjwong mentioned, I also believe it's a just county policy, which may differ from county to county. I'm all for the letter grade system. The restaurants are required to place their grade in plain sight so you always know what you're getting yourself into when you walk into a place to eat. I have turned away from "C" places before. I don't care if it's an old haunt of mine that I've been going to for years. Remember that the letter/grade reflects not only sanitary conditions but also food-handling conditions. So it's doubly serious. Some argue against the letter grade system, stating that it's only a picture of a single day's visit by the local health inspector and can't really reflect overall sanitary/food-handling conditions. I think it does...call it the Law of Averages...that a one day inspection will reflect food handling and sanitary conditions over all days.
  21. Thought I would bump this up... I am snacking on Wheat Thins...but not just any Wheat Thins. They're Sundried Tomato & Basil Wheat Thins and they taste pretty darn good! I actually thought I was grabbing the Roasted Garlic Triscuits off the store shelf but discovered my error when I got home. I was distracted mid-grab by another customer who wanted me to reach for something on the top shelf for her (hey, both crackers come in yellow boxes...anyone coulda made the same mistake). It was a tasty mistake. They have the steady bass note of the regular Wheat Thins flavor but on top of that is the sweet sundried tomato-ey taste (or is that the high fructose corn syrup? ). The basil is very subtle...so subtle you can barely taste it but it's there (at least, according to the ingredient label, it is). Overall, a "thumbs up" from me. Very satisfying, too.
  22. I did a Google Image search for Pad Thai and the noodles that appeared range from glass noodles to fettucine-like noodles. I prefer noodles about this size. Don't look at that page unless you've had something to eat.
  23. Comfort foods and desserts seem to turn out great for me (except for my blueberry slump and the purple doorstop-dumplings last year ). My milk/cream gravy. It sucks. My oldest brother (also known in our family as "The Black Sheep Gourmet") has the uncanny knack of opening the cupboard or refrigerator and whipping up a gourmet meal with whatever is on hand. We were eating chi-chi pizzas at our house long before Wolfgang Puck ever came on the scene. It's an extraordinary talent.
  24. Lucy, to my eye, you don't have a problem composing stills. For example: Including the diamond-patterned weave of the tablecloth in the image was genious. It made me laugh with glee when I saw it. Thank you for that. Imagine how practiced you will be after the next 51,000 pictures.
  25. Whatta hoot and a half! Talk about taking one for the team! Does Jack-in-the-Box know about this sandwich? Coming soon to a drive-thru menu near you...
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