Toliver

You need a Pasta Drying Rack.

Ah, Presto. My mom received a Presto pressure cooker when she married my dad back in '55. Last year she decided she needed a new gasket. She called Presto and they had the gasket that she needed, still in stock, after all these years. Now that's customer service. Good luck on your eBayin', balmagowry!

Toliver, would you get better soon so you can think of something other than more work for the eCGI? Just kidding. Marlene, Thanks for the well-wishes. Saw a doc and he took good care of me. I can look at food again! I realize the eGCI is very busy. This kind of info should be a part of it....perhaps way down the road when schedules ease up. A series of classes on different spices and their normal uses and unusual uses would be invaluble to anyone who is serious about expanding their culinary knowledge. Maybe eGullet could persuade Penzey's to sponsor the series...just a thought.

Ah, my search was for popcorn "Maya Maize", hence the different results. Another discontinued product I miss: Sunshine's Lemon Cooler Cookies There's a knock-off recipe in one of the "Top Secret Recipes" books, but buying them was soooo much easier.

The chicken sounds great! Is the "rub" for the brisket just as simple or do you add something else in addition to the paprika? And do you cook it in the oven or on the grill? Can I also suggest that this gets turned into an eGCI course? I am envisioning a continual work in progress where spices and herbs are explored and examined one by one. I had no idea paprika could be used in such a fashion. I've only used it to sprinkle on deviled eggs or on top of potato salad. And who knew there were that many different paprikas? Think about what else I'm missing out on. Tumeric? What the heck is that? Tarragon? It's in my cupboard (but has never been opened ). I think the eGCI would be a perfect format for explaining the usual and unusual ways spices & herbs can be used.

Google is just amazing. Here is a link I found on Google (the very last site listed!) that leads to a document from what looks like a grocery store/supplier that lists Maya Maize as one of its products: Clickety They list a phone number so you can call to see if the product is still available. If it is, order a case of the stuff! Maya Maize Popcorn Spice was made by a company called Nile Spice. I say "was" because according to this web site the company was bought up by Quaker Oats after a fierce bidding war with Campbell's Soup. I tried Trader Joe's Crab Bisque (which is Carb Bisque if you're not watching what you're typing ) and was very disappointed. Not even a splash of dry sherry could save it. Blech! Something about the spices just turned me off. I miss Snyder's of Hanover's Steak and Onion Potato Chips. They used to be listed on their web site but they are gone now. The chips were as salty as heck but, man, they were good! edited to add: balmagowry, re: the Google search...like minds, etc! Anyone ever hear of FroogleGoogle? It's in beta testing now. It searches specifically for products as opposed to sites (but it didn't find Maya Maize )

It's your blog and you can stray if you want to, stray if you want to, stray if you want to... I am looking forward to hearing about some of your meals out. Sam and your reviews have been great so far.

Yep. I usually avoid breakfast or I'd be famished by 10am. I know the effect. I call it "priming the pump". On Saturdays, I usually don't get around to eating breakfast and it doesn't bother me a bit to go without eating. But during the week when I eat breakfast before heading off to work, I find I am watching the clock waiting for lunchtime! Maybe it's a carb thing since I usually eat cereal for breakfast.

Regarding the cheeseburger, what about a grand Gruyere? You know, something with a good bite to it. We already know the confit segues into a nice French Onion Soup, which is decadently topped with a slab of Gruyere (if made properly). I think a Gruyere would make a nice topping for a confited burger. I would also recommend placing the Gruyere on top of the burger so the contact with the (I assume) still-warm burger will induce maximum melt-atude since Gryuere has a higher melting point than cheddar. Pile everything else on top. Or, if the burger isn't that warm, place everything on top of the burger with the Gruyere on the tippy top (sans bun top) and broil it until the cheese melts. It will envelope everything on its way down to marry with the burger acting like "The Glue of the Gods", holding everything in place until that first bite where the juice of the confit & burger runs down your chin.

Well, that's a nice blanket statement but it has nothing to do with reality. I live in the "50 different frozen pizzas = choice" neighborhood as I'm sure many other eGulleteers do. I may not have as many choices as you do but I do have choices. Let's talk orange juice. They now sell "less acid" orange juice which is great for my mom who has acid reflux and doesn't need the extra acid. If I want "pulp free" o.j., they make it now. That is multiple choice. Sure, in the grand scheme of things we're just fooling ourselves. It's all really just one kind of orange juice packaged in different ways. Kind of like cable TV. Am I really missing out because the o.j. squeezed by virgins under the new moon isn't being sold at my local supermarket? Nah. Because ignorance is bliss. Perhaps if you had said "A good choice is...", then I would have had no quibble with your statement.

Okay, I'm reporting back on the Wendy's Spinach Salad with mixed results. How about that...I took another one for the team! The price on the menu was $3.99. Technically speaking, it's not really a spinach salad. There is only a LAYER of spinach leaves on top of a bed of chopped Romaine lettuce. There is quite a bit more Romaine than there is spinach so I am already questioning the name of this salad. I'd hazard a guess that the ratio of Spinach to Romaine is 1:4 or even 1:5. I could see grounds for a "False Advertising" claim right there. The Sweet & Sour Bacon dressing that comes with the salad is more than a little on the sweet side (surprise...high fructose corn syrup is the first ingredient on the ingredient list). But it does have cider vinegar and bacon listed, as well. They use grape tomatoes in the salad instead of slices or chunks, which I think is a plus. There is chopped egg in the salad which is unusual for a fast food salad. I consider this a plus (even though it has preservatives ). As for the bacon, it isn't little bits of crumbled bacon but seems to be something along the lines of Hormel's Real Bacon Bits, meaning it's more like bacon sand. It's bacon and it's in little tiny firm bits. I mention "firm" because if you get too much in one bite it's kind of gritty...and chewy, like eating chewy sand. Did I use enough "paint on that picture"? Oh, and it comes with a small bag of croutons, which are more like an afterthought. They do add a crunchy harmony with the bacon sand. Texturally, it's an interesting salad. The crunchy croutons, the soft egg , the firm chicken, the crisp Romaine, the naturally "chewy" spinach, the pert & plump tomatoes, the sandy bacon ...all make for a nice blend of textures. Does it taste like a spinach salad you'd get in a restaurant? Of course not (thanks to all that Romaine and the fast-food dressing). But it does have a bacony-flavor that will do when you have a hankering. Would I order it again? Yeah, sure I would, grudgingly so because I certainly wish they'd put more spinach in it. As a side note, I think it's interesting that this salad gets a lot of its flavor just from the salad ingredients, as opposed to Wendy's Mandarin Chicken Salad that gets most of its "oriental" flavor from the dressing. I hope that makes sense. Reporting from the Front Lines... Toliver

I'm a big fan of Wendy's Mandarin Chicken Salad. It's about $5. The mixed greens are nice (not just iceburg) and the mandarin oranges are refreshing. If I want to watch my calories/fat grams, I'll get the Non-Fat Italian dressing and eliminate the sliced almonds (or save them for a cubicle snack later on). I am eager to try Wendy's new Spinach Chicken Salad.

You are dead-on correct. I checked the ingredient list on my can of Campbell's Condensed Tomato Soup and high fructose corn syrup is right there.

From the digest I did of the 2004 March issue of Bon Appetit- And Black & White Russians to drink.

Blovie acidentally (or so he claims) bought 2% a couple a weeks ago instead of the usual skim. It was sooo good and rich. It almost brought tears to my eyes. And I don't even particularly like milk. I usually buy skim milk (today's skim milk is nothing like the "blue water" of yesteryear) but if I can't find one with an expiration date that's far enough away to make it worth buying, I'll buy 1% or even 2% if their expiration dates are better. The last time I bought whole milk, I thought it tasted like I was drinking whipping cream, it was so thick and, well, creamy compared to skim.

fifi & Marlene, Ignoring the bacon itself, when you made the confit with the bacon how did the onions themselves taste? I am curious if you could have cooked the onions with the bacon and then removed the bacon and set it aside to be used for some other use. Did the onions have better flavor thanks to the bacon, or did the bacon take the onions down the wrong path, so to speak?

Campbell's Cream of Tomato Soup There is a local deli that makes a Cream of Tomato Basil soup that is to die for. Talk about ultimate comfort soup. Someone I worked with wheedled the recipe out of the woman who runs the deli. She starts with Campbell's Condensed Tomato Soup but uses half & half (or was it cream?) instead of regular milk. She then adds some chopped basil, a dash of lemon pepper and lets it simmer until the basil flavor (which isn't too strong) permeates the soup. The mouth-feel of this soup is so sensuous it should only be sold to consenting adults. Wow. Like fifi, the grilled cheese (Velveeta) & Campbell's Cream of Tomato Soup combination is a comfort food for me from my youth. Definitely a winter food, too. And Lyle, sometimes I also get a hankering for crumbled saltines in my Campbell's Cream of Tomato Soup. I'll probably explode from the salt intake someday but until then, it's some good stuff, Maynard. edited to add: fifi, I've made the same crock pot beef dish and I openly admit that I enjoyed it quite a bit. I know it's kind of Sandra Lee-ish but it does taste good. Everyone sing (to the tune of "I'm Sandra Dee" from "Grease"): Look at me, I'm Sandra Lee, Lousy with my recipes, Why make fresh bread when I can buy it instead, I won't, I'm Sandra Lee!

Can you post your onion soup results in the "Onion Confit" thread (if you haven't done so already)? I think it's important to keep all this kind of info together in one place. Thanks for the great pics! edited for spellling

Marlene, Promise us you will revive this thread to let us know what happened for your anniversary. Inquiring minds want to know....

I stumbled across this BBQ: Grill Dome They remind me of the kamado style of BBQ's. They run about $550 or so. I am not famliar with this product so I can't recommend it. But there it is.

A brilliant idea! They already make a pouring shield as an add-on. Why not put a pour spout on the bowl and make the spout part a little wider to accept ingredients being poured into the bowl as well as out of the bowl? They could kill two pastry birds with one stone, so to speak. That's a million dollar idea, Marlene. Does eGullet get a cut?

Gym, Schmym. Who needs a gym when you can do the eGullet Workout featuring KA mixers?! We'll have you sporting Popeye-sized biceps and forearms in no time at all. And I'm trying to think of what you could use the well-done tart crust for instead of just tossing it out. I wonder if you could grate/scrape off the burnt top part and use the rest crumbled over ice cream? It seems like such a waste.

Bon Appetit Digest – April 2004 - “First Taste of Spring” The photos this month are wonderful! Cut them out and frame them, they’re so good. Contributors this month include: Photographer Pornchai Mittongarte, Martha Rose Shulman, Betty Rosbottom, Robyn Glaser and Pavia Rosati Starters – “Flower Power” Edible Flowers are the “in” thing: Violets, Nasturtiums, Marigolds, Roses, Squash Blossoms and Lavender “At Table with Katrina Markoff” – Pavia Rosati has a short interview with chocolatier Katrina Markoff, CEO and creator of Vosges Haut-Chocolat (www.vosgeschocolate.com) “New York’s BIG Restaurant Opening” – A side article on the opening of New York’s 2.8-million-square-foot Time Warner Center and the restaurants and bars within it. “Spring Books” – Some recent cookbooks that can inspire: “The Great Ceviche Book” by Douglas Rodriguez, “Foolproof Thai Cooking” by Ken Hom, “Aquavit” by Marcus Samuelsson, “Mom’s Secret Recipe File” by Chris Styler (famous chefs present some of their mom’s recipes) “The Artful Vegan” by Eric Tucker. “Style notes: Eva Zeisel” – A brief blurb on Eva notes that she’s 98 and still designing tableware. “Battle of the Teen Idol Restauranteurs – Ashton Kutcher vs. Justin Timberlake” – A humorous side by side comparison of Ashton’s “Dolce” versus Justin’s “Chi” “A Perfect Day in Las Vegas” – Raphael Kadushin offers some suggestions on where to go and what to do in the area. RSVP – Reader’s Favorite Restaurant Recipes Recipes: “Fava Bean Crostini with Pecarino and Lemon Oil” – from Delfina - San Francisco. “Two Layer Key Lime Pie” – from Keylime Bistro, Captiva Island Inn - Captiva Island , Florida. “Classic Paella” – from Coast - Charleston, South Carolina. “Easy Caesar Salad” – from Twenty Manning – Philadelphia, PA. “Pork Mojo” – from Orantique – Paris Hotel & Casino - Las Vegas, Nevada. “Curried Lentil Salad” – from Huckleberry’s Fresh Market – Spokane, Washington. “Chocolate Mascarpone Cheesecake” – from Bacco – New Orleans, Louisiana. Entertaining Made Easy – “Continental Breakfast at Home” by Rozanne Gold Make a 5-star hotel pastry buffet with all the trimmings. Recipes: “ “Petits Pains au Chocolat” (puff pastry filled with chocolate), “Blueberry-Buttermilk Bundt Cake”, “Walnut, Golden Raisin and Fennel Seed Scones”, “Quick Strawberry-Orange Marmalade” A side bar article suggests different fruit juice combinations that offer depth of flavor and will garner raves from your guests. Example: “For a vibrant red drink, blend freshly squeezed blood orange juice with pureed watermelon”. Kitchen Design – “It’s Easy Being ‘Green’ “ by Monica Parcell A look at some environmentally-conscious kitchens offering some innovative design ideas that are eco-friendly as well as style-friendly. Tools of the Trade – “Cutting Boards Get Stylish” by Dorie Greenspan Dorie looks at the new polyethylene cutting boards that are knife-friendly and come in stylish colors. Wine & Spirits – “Tasting Panel Report” by Anthony Dias Blue -With Absinthe making a comeback in Europe, a new book “Absinthe: Sip of Seduction” (Speck Press, $19.95) examines the history and lore of this spirit. -A brief look at some new gins entering the marketplace (blue gin, anyone?). -A brief look at some recommended Bock Beers. Top Ten for April: Moulin de Gassac 2002 Viognier, Vin de Pays de l’Hérault, Languedoc, France $11 Forefathers Vineyards 2003 Sauvignon Blanc, Marlborough, New Zealand $14 Kendall-Jackson 2001 Chardonnay, Camelot Bench, Santa Maria Valley $16 Kunde Estate Winery & Vineyards 2001 Chardonnay, Sonoma Valley $16 Hogue Cellars 2000 Syrah, Genesis, Columbia Valley $18 Rust en Vrede 2000 Shiraz, Stellenbosch, South Africa $23 Reichsgraf von Kesselstatt 2002 Riesling, Spätlese Piesporter Goldtröpfchen, Mosel-Saar-Ruwer, Germany $24 Moon Mountain Vineyard 2000 Cabernet Franc, Estate, Sonoma Valley $30 Capezzana 19999 Ghiaie della Furba, Tuscany, Italy $48 Iron Horse Vineyards 2001 Pinot Noir, Thomas Road Vineyard, Sonoma County, Green Valley $60 “Australia Update” by Ted Loos Reds from down under have been getting all the attention but Ted says the whites are starting to make a splash. He looks at different regions and what they offer. A sidebar offers suggestions on what to eat with Aussie Whites. Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Gina Provenzano -A look at some new stylish totes for Spring. -Candy dishes decorated with vintage ads and antique motifs by Kaas GlassWorks. -Beautiful glass bowls that that can double as artwork from Kosta Boda. -Wooden Egg holders made from sassafras wood by Indeco (www.indeco.net.au) -New clear-glass graceful vases by Juliska (www.juliska.com) -Springtime Tableware, placemats and flatware by various makers -A contemporary Seder plate from Nambé (www.nambe.com) -Colorful serving bowls and serving tongs from the Art of Cooking. Going Out – “Turning Tables in Chicago” by Raphael Kadushin Raphael takes a look at some of the new restaurants that have opened in Chi-town. West Town Tavern – owned by Drew & Susan Goss (owners of Zinfandel – River North) Kitsch’n on Roscoe – In Roscoe Valley, owned by Jon Young & Helene Albert (from the menu – Tiramisu made with Twinkies instead of ladyfingers) İSalpicón! in Old Town, Monsoon on Broadway, Starfish on Randolph Street Opera – South Loop area – Chef Paul Wildermuth North Pond – Lincoln Park – Chef Bruce Sherman A side bar offer hotel suggestions in the area. Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel A side bar article offers suggestions on where to celebrate Easter or Passover. The Buzz: Los Angeles – Table 8 (Chef & co-owner Govind Armstrong), Maple Drive (Chef Eric Klein), Rocca (Chef Donald Dickman) Santa Fe & Taos – The Compound (Mark & Paige Kiffin), Joe’s Diner & Pizza (Co-owner Roland Richter), De La Tierra (Chef Kevin Kapalka) Greenwich, Connecticut – Gaia (Chef Bjorn van der Horst), L’Escale (Chef Frederic Keiffer), Pacífico (Chef Rafael Palomino) Copenhagen – Brasserie Blu (Chef Claus Valdemar Jensen), Det Ellevte Bud (Chef & co-owner Martin Glarborg). The Paul (Chef Paul Cunningham) Cape Town, South Africa – One.Waterfront (Chef Bruce Robertson), Beluga (Chef Andy Lee), Emily’s (Chef Johan Odendaal) “Spring Fling” by Sarah Tenaglia and Janet Taylor McCracken A party menu for 6 that welcomes the Spring Season. Recipes: “Sliced Radishes and Watercress on Buttered Ficelle”, “Bresaola with Arugula, Fennel and Manchego Cheese”, “Roasted Prawns with Morels and Morel Butter”, “Farmers’ Market Potatoes with Saffron Aioli”, “Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil”, “Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries” “Simply Elegant” by Betty Rosbottom with gorgeous photos by Brian Leatart Seasonally-inspired main courses that celebrate Spring. Recipes: “Farfalle with Mascarpone, Asparagus and Hazelnuts”, “Salmon with Sesame and Orange-Ginger Relish”, “Roast Racks of Lamb with New Potatoes and Mint Pesto”, “Sautéed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas”, “Wine-Braised Ham with Shallots and Carrots”, “Scallops and Haricot Verts with Creamy Bacon Vinaigrette” “Tables in Bloom” by Robyn Glaser Robyn says forget table arrangements…use just one blossom to make a striking statement. She showcases Quince Blossoms, Peonies, Poppies and Lilies of the Valley. “A Seder to Savor” by Martha Rose Shulman Martha adds some new flourishes to the traditional Passover meal. "Matzo Balls in Southeast Asian Broth”, “Matzo Balls”, “Honey-Glazed Lemon Chicken”, “Braised Baby Artichokes with Red Peppers and Garlic”, “Herbed New Potatoes”, “Flourless Chocolate-Orange Almond Cake”, “Chocolate-Orange Sorbet” “The Art of the Vegetable” by Susan Simon with beautiful photographs by Pornchai Mittongtare It’s the freshest of the new season in colorful, innovative dishes. Recipes: “Fillets of Cod with Asparagus and Prosciutto”, “Tagliatelle with Shredded Beets, Sour Cream and Parsley”, “Sautéed Radishes and Sugar Snap Peas with Dill”, “Ricotta-and-Walnut-Stuffed Artichokes”, “Fricassee of Beef and Fava Beans” Entertaining with Style – “Greek Easter Feast” produced by Mara Papatheodorou, text by Tricia Callas O’Donnell, photos by Gary Moss It’s a look at the traditional Greek Easter celebration with a menu for 20. Recipes: “Citrus-Marinated Olives”, “Oven-Roasted Lamb with Lemon-Garlic Potatoes”, “Pastitsio” (sort of like a Greek Lasagne), “Béchamel Sauce”, “Greek Easter Breads”, “Spanikopita Strudel”, “Spiced Walnut Cake with Lemon Sorbet, Honey and Mint” “Sweet Sunshine” by Sarah Patterson Scott, tasty photos by Mark Thomas Lemon desserts add a special Spring touch. Recipes: “Lemon Crème Brûlée Tart” (Cover Recipe ), “Lemon Coconut Bars”, “Lemon-Raspberry Ice Cream Bombes”, “Lemon-Pistachio Crunch Cake” “Kentucky’s Bourbon Trail” – by Martin Booe From the article: “…Martin Booe returns to his childhood home and discovers that the path to local history leads from one distillery to the next. Along the way, he watches the ponies run, dines in gracious style, and even learns the truth about julep cups.” Recipes: “1917 Seelbach Cocktail”, “Smoked Pork Chops with Deep-South Barbecue Sauce” A side article suggests places to dine along the Bourbon Trail. Fast Weekday Dinners – “Every-Night Cooking” by Brooke Dojny and Melanie Barnard It’s recipes featuring more of the Season’s freshest produce. Recipes: “Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress”, “Mediterranean Salad with Chickpeas and Arugula”, “Portuguese Sausage Sandwiches with Peppers, Onions and Olives”, “Smoked Salmon Pasta Verde”, “Chicken Breasts with Citrus Pan Sauce” “Too Busy to Cook?” – featuring recipes from reader Mark Taylor Recipes: “Halibut with Capers, Tomatoes and Olives”, “Lamb Chops with Artichokes and Rosemary”, “Linguine with Mushrooms and Parmesan Cream Sauce” “Tarragon” – Text by Monica Parcell, Recipes by Lane Crowther Monica tells us everything we could ever want to know about tarragon. Recipes: “Tarrgon Pizza Bianca”, “Roasted Shallot and Tarragon Pesto”, “Turkey Piccata with Tarragon Cream”, “Shrimp with Lemon, Tarragon, Green Beans and Peas” Health Matters – “Eggs on the Rise” by Marie Simmons The egg is back and Marie gives us different ways to enjoy them. Recipes: “Goat Cheese, Sun-Dried Tomato and Roasted Garlic Soufflés”, "Pasta with Fried Eggs, Caramelized Onions and Bacon”, “Huevos Rancheros Chipotle Black Bean Sauce and Avocado Salsa”, “Roasted Parmesan Asparagus with Poached Eggs and Prosciutto” A side bar explains why eggs are good for us again. “In Living Color” – by Andrew Knowlton Phytochemicals in colorful veggies are good for us. Andrew explains the different benefits from different colored veggies. “Get Moving!” by Nina Elder Nina suggests nine active vacations (Biking, Hiking, Golfing) that will leave you relaxed and rejuvenated. On the Scene – “The Western Insider” A look at some Farmers’ Markets across the country: Anchorage (Alaska), Bellingham (Washington), Hilo (Hawai’i), Sacramento (California), Santa Fe (New Mexico) Recommended Restaurants & Hotels around the country: Luna Park (Los Angeles), Feenie’s (Vancouver), Miraval Spa (Catalina, Arizona), The Ritz-Carlton Hotel (San Francisco), Occidental Hotel (Buffalo Wyoming). “On the Calendar” – 14th Annual Taste of Vail (Vail, Colorado) April 7-10, Monterey Wine Festival (Monterey, California) April 29-May 1, The Reno/Tahoe Wine & Food Festival (Reno, Nevada) April 30th –May 2 Feedback – End page Q & A with CNN’s Wolf Blitzer. Lynn Blitzer’s recipe for a Bundt Cake-like Carrot Ring will be posted on the Bon Appetit web site (www.bonappetit.com). As of the writing of this digest, the recipe is not on the web page. Check back.

I need a nap after just reading your wonderful blog! Whew, you are busy, ain't cha? (Take the nap) As for Ryan's long showers, my niece was famous for long showers, too. Then her mom bought a cheap kitchen timer with a bell so loud it would wake the dead. She'd set it for 10 minutes when my niece went in to shower and everyone in the house could hear the timer go off when time was up. It worked quite well at shortening the showers. Just a thought...

Not all grocery stores carry it. The better ones should. Arrowroot: A fine powdered starch prepared from the root or tuber of the Maranta, a plant which grows in the West Indies and India. It is used as a thickening agent for sauces and syrups. You can order it online if you can't find it in your area. Here's one place where you can buy it. Penzey's Spices has it, too. edited to ask other posters: Could corn starch could be substituted? It's sounds like it would have the same thickening effect.