Toliver

Use two pans?

"Woman files lawsuit against Starbucks. Daughter reportedly burned by defective coffee-maker" So I guess this means no more coffee pots for sale at Starbucks?

The picture of the chicken fried steak brought a tear to my eye, but then I am partial to the dish. Thanks for posting it. And I really admire your herb garden! I wish I could do the same but don't have the space to do it. What's Globe Basil? I haven't heard of it before. Is it very different from regular basil?

I don't follow the logic. There will be a line out the door on Valentine's Day (New Year's Eve, etc) full of people who didn't make resevrations (been there, seen that) so if I get a cancellation I'm gonna do a happy dance because I can seat someone now instead of in an hour or two. But if it's a cold miserable Monday night, how likely is it that there will be someone waiting for a table? If I get a cancellation on a slow night, I think it would be a bigger deal since I'd be counting on that income from that table because I'm not turning people away. On holidays and crowded nights, anyone I'm not seating is money walking out the door so give me your table if you're not using your reservation.

There is some general information on vinegar & Mothers in this discussion: "Nasty Stuff in Red Wine Vinegar, What's that?"

I haven't made this recipe but a friend has and she said it was incredible: From FoodNetwork's "Tyler's Ultimate": "Tyler Florence's Boeuf Bourguignon"

Ah, yes, the boiled canned sweetened condensed milk is also called the "poor man's dulce de leche". It's quite popular in Mexico. Though, I thought it took longer than 1 hour to make. Read more about it here: "Making toffee (dulce de leche, caramel,...), From condensed milk" and this discussion: "Hot Milk with Dulce de Leche, Holy."

I'll bite. I disagree. But whatever works for you, well...works for you. "Wok Hay" is something that develops over time in a wok, just like a cast iron pan develops good seasoning after being well-used and maintained. It's a layer of flavor you notice right away when eating out in a restaurant. You will know immediately by the taste whether the food you're eating was made in a well-seasoned wok or not. I refuse to buy into the myth that you can't make decent stir fried food at home because home ranges/burners can't output the same heat that restaurants use. How many millions of people in this world use woks (or similar pots/pans) to cook with at home on their residential ranges/stoves and now they should all cease and desist because they will never get it right thanks to their inadequate stoves? I don't think so. I bought one of those cheap woks made out of sheet metal from my local Asia Market about 10 years ago and it's just now developing a nice "wok hay". It'd probably taste even better if I stir fried more often, but I don't, unfortunately. I have an electric stove. I'd rather have a gas stove, of course but I make do. My wok is round-bottomed and I don't use a ring as the electric coils on my stove have a small empty circle in the middle and I've found it's open just enough to hold the bottom of the wok. So I crank the burner to high and "wok'n'roll". The sheet metal is thin enough I don't have to wait too long for the heat to recover. I'd like my wok better if it had a helper handle but that's a moot point now. To get back to the original post, I'd say definitely stay away from the non-stick wok and don't bother with the stainless steel. You can achieve great things with the cheaper carbon steel "sheet metal" woks. Save yourself shipping charges and head to your local asian market and buy your wok there.

I am surprised Brooks (Mayhaw Man) didn't weigh in on this subject. His mother and grandmother have recipes printed in the The Cotton Country Collection. I got my copy from Amazon and I've made some of the recipes from it and they've turned out great. You can find oodles of collection cookbooks on eBay. Unfortunately, you get more duds than winners. Many of the recipes in some collections turn out to be of the "can o'condensed soup" variety and tend to be repetitive, cookbook after cookbook. I've been bugging my mom to make up a cookbook of her recipes for us kids, but so far it's been a bust. The retirees association she belongs to put out a collection of recipes and I've had to buy the book just to get some of her recipes in writing! I guess that's one way of getting them...

I tried roasted broccoli. It doesn't turn out quite the same as roasted cauliflower. I think it's because it still retains some of its "broccoli essence" whereas roasted cauliflower completely ascends to a higher plane of flavor. It does brown but won't go golden, of course, because it stays green. It's worth trying at least once, though, just so you can compare. I also won't attempt to find the post in this lengthy discussion but I recently took on someone's suggestion of roasting carrots with cumin which turned out great. One odd thing, though, was while the aroma during the roasting was fantastic ("Cook, darn you, cook! I want to eat you now!"), the actual flavor wasn't quite as intense. Go figure... In addition to the roasted carrot-cumin combination, the standard roasted carrot-dill combination is a winner, too.

If you had read the entire thread, you would have answered your own question. It's been previously discussed. I, along with the others, always enjoy jinmyo's dinner descriptions. They are an inspiration which is the point of this entire Dinner discussion. It is inspiration to the Nth degree of which jinmyo has played a large part with her innovative dishes. I certainly hope she will return to this discussion and provide a light in the darkness called "What should I make for dinner?" To go back on topic: Last night, I had whole wheat spaghetti with a rather tart marinara sauce (I think my Merlot is turning!), paired with a simple green salad with slices of red radishes & daikon (had it on hand) dressed with a nice vinaigrette.

www.ethnicgrocer.com I haven't ordered from them but Sarah Moulton on FoodTV recommended them for hard-to-find ethnic ingredients.

Liton Lighting makes different kinds of track/recessed lighting. If you click on their "Web Catalog" on the menu on the left, a Java window containing their catalog will open. In the catalog, under "Specialty Lighting", they have shallow depth halogens. The lights have a 1" profile so you wouldn't have to worry about lights hanging down and blocking views or getting hit when passing plates through, etc. I'm not sure how much room you would have in the box containing the I-beam for any recessed lights. A low profile light might be a better option. As for dimmers, when the company I work for moved into a new building, they put dimmers in a lot of the production offices. The problem with these dimmers was if you dimmed the lights (meaning not all the way off but not at full power...somewhere inbetween), some lights would flicker and almost all the lights gave off an annoying hum. I found out from the electrician who was doing follow-up work in the building that the company I work for didn't buy the top-of-the-line dimmer switches and the flickering and hum are a by-product of cheap dimmer switches. Moral of the story: If you want a dimmer switch, buy the best you can buy. edited for spellling

She wrote "heavy" recipes for French cooking because that's what it takes to create the French classics...butter, cream, foie gras, etc. To do so otherwise would be not be authentic and authenticity is what her early books were about. She may have, in her later cookbooks, "lightened" up some of her recipes, but overall, she wasn't a fan of "light" fare. She did believe in the saying "everything in moderation (including moderation)". But does Julia's original books have anything to do with contemporary French cooking? I'm not sure I could even tell you what contemporary French cooking is. How different is it from 50 years ago when Julia first wrote her books about cooking French food? Enlighten us. Perhaps Lucy (bleudauvergne) can weigh in on this as well. What I do know is that her early books greatly influenced many American home cooks and food enthusiasts and her teaching (through the TV shows) and writing still have an influence today.

There's aren't many vendors this time of year, but I still made some good buys - Organic stuff: Baby spinach Yellow carrots Grapefruit Butter lettuce Turnips Baby bok choy And some Linzer Tort, apple raisin scones and two jars of home-canned saurkraut from the German woman who sells baked and canned goods.

I think I said this on a previous buffet thread: No beverages and no bread (both are fillers). And bring a heavy jacket because most buffet places crank up the A/C so you'll get cold and leave sooner rather than later.

I was just surfing around his site last week and was in awe at the number of chefs who have guest-cooked with Ming on his TV cooking shows. "Soy–Kaffir Lime Syrup" "Tomato–Kaffir Lime Salsa" Note that on the left side of the web page are links to respective recipes using these kaffir leave sauces.

Last night: Pork roast and sauerkraut. Didn't turn out very well. The cut of pork I used didn't have a bone in it and I think that may have made a difference. Also, I had purchased jars of home-canned saurkraut from a vendor at the Farmer's Market and while it was good, I am used to sauerkraut having more tartness to it. I think you need the tartness to help cut the richness of the pork roast. Also, it was quite crunchy which was very different than the store-bought kind. But more time in the oven would have taken care of that. Live and learn...

A pub: "The Thistle and Pus" or just plain "Rocco's"

The seasoning (whether aromatic veggies or herbs & spices) added to meat while the meat browns is to add a layer of flavor you won't get if you add the seasoning after the meat is cooked or mostly cooked. Sure, the stuff you're draining off has flavor, but it's done its job already and doesn't need to stick around. Some cuts of meat need to have the fat drained or the final dish will be too greasy. I can't imagine cooking any dish that calls for hamburger and not draining off the fat.

I wonder if anyone at the IRS is adding up these gifts on the old Tax abacus. All these freebies are an "income" of sorts and Uncle Sam will want his fair share.

I'm not sure if this has been previously discussed but has anyone purchased any Lodge Enamel cookware? There aren't any customers reviews on this piece. I was curious as to how it compares to Le Creuset.

I completely agree. A different thread for each dish but titled basically the same. In fact, there was a previous "cook off" about a year or so ago (I think it was titled "Make me a better Cook" or something like that) where everyone got the same cookbook and made the same recipe from the cookbook. I can see this as a continuous learning/cooking process on eGullet.

Lucy, That looks fabulous! I am insanely hungry for breakfast now (where is that drool icon?!). That's a great photo of a very American classic. How is such a meal received by the French? Do they do something similar or is this totally foreign to them? I am glad the hash browns worked out for you!

Bon Appétit Magazine Digest – February 2005 – “Great Winter Food” issue Great cover photo of a veal chop with roasted shallots, arugula and soft polenta! Comfort food abounds within this month’s issue. Contributors in this issue: Chef Judy Rogers of Zuni Café; author Sondra Bernstein, owner of Sonoma’s The Girl and the Fig & the Glen Ellen The Fig Café & Winebar; travel writer Bob Morris; cookbook author Annebel Langbein. Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey “We ‘heart” (love) Cocktails – Three to try for Valentine’s Day” Recipes: “Rose Royale”, “Pomegranate Mojito” (from the Beverly Hills Four Seasons), “Anno 1960” “The Empowered Entertainer” – How to make a perfect plateau de fruits de mer with step-by-step instructions. “At Table with Robert Osborne” – It’s a quick pre-Oscars Q&A with the Hollywood Reporter columnist-author-TV Host. “A Perfect Day in Singapore” – Some suggestions on where to dine for breakfast, lunch and dinner in the Asian city. “The Essential Bon Appétit” – They have a new cookbook out: “The Flavors of Bon Appétit 2005” – $22.95 www.bonappetitbooks.com “Wine Ahoy” - Would you believe wines issued by cruise lines? Try the Julie McCoy Cabernet. R.S.V.P. – Readers’ Favorite Restaurant Recipes Recipes: “Veal Chops with Roasted Shallots, Arugula and Soft Polenta”, “Soft Polenta” (COVER RECIPE – Loaves & Fishes – Sagaponack, NY); “Whipped Hot Chocolate” (The Village Pub – Woodside, CA); “Pan Fried Rib-Eye Steaks with Spicy Herb Butter” (Oloroso - Edinburgh, Scotland); “Beet and Tangerine Salad” (Café Azul – Portland, Oregon); “Chicken Provençale with Star Anise” (Three Clock Inn – South Londonderry, Vermont). Entertaining – “It’s Saturday Night” by Judy Rogers of Zuni Café Judy offers up a modern take on comfort foods. Recipes: “Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw”, “Herb-Brined Pork Prime Rib Roast”, “Apple, Potato and Onion Gratin”, “Braised Red Cabbage” A side bar suggests a dessert made up of sliced oranges and mascarpone cheese-stuffed Medjool or Khadrawl dates topped with chopped walnuts and drizzled with saba. At the Market - “Meyer Lemons” by Monica Parcell Slightly sweet with a hint of orange flavor, Meyer Lemons are enjoying a new popularity in more than desserts. Recipes: “Meyer Lemon and Vanilla Bean Marmalade”, “Roasted Carrots, Parsnips and Meyer Lemon”, “Lamb Chops with Minted Meyer Lemon Compote” A side bar offers more ways to use Meyer Lemons, from pancakes to sole fillets. Restaurants – Hot Seat – Jacques Torres - Chocolate Haven, NY, NY. Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel A special edition reporting on the best spots around the country for a romantic winter dinner out beyond city limits. Pocantico Hills, NY: Blue Hill at Stone Barns - Westchester County. www.bluehillstonebarns.com Middleburg, VA: Market Salamander – Salamander Inn and Spa. www.market-salamander.com Littleton, CO: Opus. Scottsdale, AZ: Sassi – Pinnacle Peak. www.sassi.biz Kiawah Island, SC: Ocean Room at the Sanctuary. www.thesanctuary.com Camas, WA: Roots Restaurant & Bar. www.rootsrestaurantandbar.com Malibu, CA: The Sunset Restaurant. www.thesunsetrestaurant.com West Chester, PA: Gilmore’s. www.gilmoresrestaurant.com Going Out – “Caribbean Update” by Bob Morris Fly south for the winter to the islands in the sun for that tropical dining experience. Puerto Rico: Dragonfly Too; The Fish Market St. Martin/St. Maarten: Temptation; Le Montmartre; Hidden Forest Café Nevis: Montpelier Plantation Inn St. Lucia: Kai Manje Barbados: Sassafras Wine Bar & Grill; The Restaurant at Southsea Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle A chocolate cake delivered in a tweed-covered hat box – Lilyfield $160. www.lilyfieldcakes.com An elegant Elsa Peretti-designed Tiffany ice cream scoop - $195. www.tiffany.com A Ted Muehling-designed Steuben crystal double old-fashioned cocktail glass - $140 www.steuben.com A collection of Richart chocolates “Je T’Aime Passionnément” - $128. www.richart.com A pink & white Paris tea set with an Eiffel Tower teapot and floral cups with French poodle designs on the saucers - $33. www.surlatable.com An exotic sampler of Fauchon salts from around the world - $45. www.fauchon.com Bath “bombs” in honey, lavender, orange and sage – About $5 each. www.lush.com Etched “Amour” drink glasses by Kiss That Frog - $9 each. From Columbine. Pink dish washing gloves with a sponge in the “handprint” – About $10 a pair from Lush Life. “Dinner by the Fire” by Annebel Langbein, great photos by Brian Leatart Cozy up to the fire with these comfort food entreés. Recipes: “Thai-Curried Game Hens”, “Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash”, “Celeriac Mash”, “Butternut Squash, Rosemary and Blue Cheese Risotto”, “Moroccan Slow-Cooked Lamb”, “Chicken and Mushroom Pie with Phyllo-Parmesan Crust” “Simply Romantic” by Sondra Bernstein, great photos by Pornchai Mittongtare It’s a menu for two designed to make that special someone swoon while leaving you time to spend together. Recipes: “Roasted Beet Soup wth Crème Fraîche”, “Oven-Roasted Dungeness Crab”, “Chocolate-Orange Pots de Crème with Candied Orange Peel” A side bar suggests some romantic CD’s for the stereo. “Centerpieces 101” by Laurie Gleen Buckle, great photos by Leo Gong This isn’t your mother’s centerpiece. It’s a two centerpieces designed by two at-the-moment experts in how to mix elegance and whimsy, originality and tradition in unexpected ways…All without a vase in sight. “When French Women Bake” by Dorie Greenspan, great photos by Brian Leatart Dorie, after living in Paris for seven years, discovers the secret that French women use when baking…keep it simple. Recipes: “Yogurt Cake with Marmalade Glaze”, “Pear and Almond Tart”, “Kouglof” (a sweet brioche/coffee cake), “”Floating Islands” (poached meringue floating in custard), “Far Breton” (a custardy pudding cake similar to clafouti but more flan-like in texture) “Earl Grey Tea Madeleines with Honey” “Snow Day” by Mara Papatheodorou After a day on the slopes, comfort food is the just what the doctor ordered. Recipes: “Mulled Cranberry, Apple and Rum Cider”, “Wild Mushroom-Pecan Crostini”, “Black Bean and Kielbasa Chili”, “Jalapeño and Honey Cornbread”, “Mixed Greens with Oranges, Watercress and Onion”, “Chocolate-Brandy Bread Pudding with Cinnamon Whipped Cream” “True Hollywood Story” by Nancy Rommelmann Nancy knows where the old-school eateries and classic watering holes can be found. Think Musso & Frank Grill, the Roosevelt and the Formosa Café. Recipe: “Bull Shot” from Musso & Frank Grill described as a Bloody Mary without the tomato juice. “Fast. Easy. Fresh.” – Quick Dishes for Every-Night Cooking” Recipes: “Feta, Garbanzo Bean and Eggplant Pita Sandwiches”, “Radicchio and Endive Caesar with Ciabatta Crisps”, “Glazed Raspberry Heart Scones”, “Castellane Pasta with Sausage, Peppers, Cherry Tomatoes and Marjoram”, “Mahi-Mahi with Blood Orange, Avocado and Red Onion Salsa” “Smart Carbs” by Marie Simmons Marie offers recipes that feature smart carbs…carbs that are good for you. Recipes: “Barley and Lentil Soup with Swiss Chard”, “Spicy Stir-Fried Brown Rice with Broccolini and Scallops”, “Whole Wheat Bran Muffins with Figs and Pecans” “Readers’ Timesaving Recipes” From reader Anitra Earle of Yonkers, NY: “Linguine with Clams and Fresh Herbs”, “Irish Soda Bread with Raisins” From reader Bev Heinecke of San Anselmo, CA: “Hannah’s Pancakes”, “Chocolate Macaroons” End Page Q&A with actor Chris Roth. The back cover features an ad for the new Chantico drinking chocolate from Starbucks.