jsolomon

Have you tried a fresh BLA? Bacon, lettuce, and avocado sandwich? Edit to add: oh, yeah, squeeze some grapefruit juice on it.

Melissa, I followed this link, and the smoked salmon and egg salad sandwiches look good and definitely fit in with my theme of soup and sandwiches for the reception. Thank you so much!

I've never had any complaints about Momokawa Silver sake. But, I've only had it in Nebraska, served to Nebraskans. Cold, please.

I'm pretty sure onions and potatoes don't have much vitamin C in them. I'd be relying on leafy vegetables and fruit for vitamin C.

For the salad, there will be a reasonable amount of coleslaw, probably from Marlene's recipe and clearly marked "for those with dietary considerations" or some such thing. Does anyone have a good court bouillon recipe, or should I just use the one from "Joy of Cooking"?

jsolomon=Methodist I know kosher like most people know Unix. Not only do I not know what kind of kosher they keep (although I am aware that there are more than one kind) I do not have access to much kosher food. I do not believe that there is a Jewish Temple in my town. I know that where I am from there isn't a Jewish temple for several hundred miles, and where my fiance is from, there isn't one for quite a ways, also. Also, I do not have access to my oven, as that is being used. Catering for my wedding reception out of my 50 sq foot kitchen is going to be difficult, so at some point I have to cut my losses and only do what I am able. I am also catering out of my own pocket, which is mostly lint. They also currently live 800 miles away, so I don't know what kind of wine they drink. But, I will try to keep the kosher/lower cal/conscientious meal option in the realm of very relaxed kosher eating. I am a stranger in a strange land when it comes to kosher, so ask simple questions. I am trying to learn and be a good neighbor/family member. I'se ignernt, though. Directions from my hometown to the nearest synagogue. Note the distance.

Daniel, thank you for the kind suggestion. Do you have something that would be more appropriately cooked with wine that I am nearly swimming in? I have many bottles of pinot grigiot, and the meal is going to be served Sandhills bourgeois so the drinks are going to be beer and a little champagne. That's why I asked about the halibut. Ronnie_suburban, thanks for the link. I found that halibut is kosher. I'm thinking halibut or salmon. I also have some smoked trout that might find its way there... I'm not sure yet.

I'm sure they do, and I'm sure that if I look through my (the caterer's) cookbooks, I do too. It was just that milk-poached catfish was the first thing that came to mind. I assume that means halibut would be out, too. Can someone recommend a white-fleshed fish? Or something that would be appropriate to be poached in a court-bouillon? Edit to add: I've already checked on how strict they keep kosher, and I'm in the clear, but I've other diets to maintain, so, again, two birds, one stone.

So, I am catering my wedding reception. It's in Nebraska, The Beef State. So, no problem, right? Well, I have friends who have Wiccan friends with food requirements (nothing that walked on land) and now I have people who also keep kosher. I am hoping I can kill two birds with one stone. My question is, is milk-poached fish (catfish in this case) kosher? If not, can someone point me to an easy, kosher, fish recipe? edit: clarification downthread from mizducky, the Wiccans' food requirements may not be related to their religion.

Feh. I only grill over Inductively Coupled Plasma grills. Everything else is a poseur.

I don't know, but the pigshit on my parents garden always produces lovely tomatoes.

Fress, next time, use hot chocolate. It's always worked for me with younger women!

All activity may have appeared to cease, but more than likely, activity has simply slowed markedly. Remixing your beer will help re-awaken your fermentation. Oftentimes fermentations seem stuck, but they've simply slowed. That's why it's important to either use a hygrometer to know when you've used all of your fermentable sugar, or give sufficient time. Elsewise, you'll have a mess post-bottling.

I have found that separated juice really has no discernable difference in flavor. So, to remedy separated juice, I shake the jar before serving.

You can always road your cakes on regular throw pillows. Cover the pillows with cling film and make sure that they are arranged so your cake doesn't do an "endo" off, and you'll find the pillows shock-absorbing power should be sufficient to reduce the premature "tummy music". You may want to shop around for the pillows, though. Nothing gaudy or super hard. Tastefully refined and downy-soft are going to be your friends... and then you can nap where ever you deliver your cakes! Also, you may find that carrying a few needles (I would recommend 1.5 inch 22 ga intravenous catheters, but use what you have access to) will help. Those you can use to vent the bubbles, and they will leave teeny holes.

Yes, but Owen, you're blatantly ignoring the choices you make for your place in the social contract. You are a high intelligent, driven person. If tomatoes were higher on your list, you would make room or time for them. When you state, "I have no time, or access" you are leaving things unsaid.

Get me into med school, and I'll be there!

Whichever people said never more than 350 are missing out on the other side of roasting. Typically, I will brine my bird for 24 hours before roasting, and then place in a 500F oven. I always get tender, juicy chicken without a hint of toughness. I use the Barbara Kafka method that many like and equally many dislike.

I'm only going to blame fellow eGullet member <guilty name unpublished> for planting the seed of the dish in my mind, and providing me a framework recipe of adequate size. Everything else is my own damned fault... including smoking the turkeys, which turned out fairly well last weekend.

hmm... I'm catering my wedding reception, and I'm foisting off on 120 of my closest friends and family a recipe that I have never tested before. Oh. My. God. And, I'm changing the recipe somewhat from how it was written. We'll all live. Granted, I'm not changing things for lower fat/sodium/healthier fat/higher fiber. I'm changing chicken thighs into smoked turkey and trying to decide if I want to use ham or sausage. I guess when it comes down to it, I'm just a sinner. Can unrepentants be married in the church? I guess I'll find out

It is much more likely that those proteins are salted out than salted in at the concentrations the salt is at on the surface of the meat, at least at places where the crystal contacts the meat. See the Hofmeister Series.

It's a function of density and structural integrity of the cake. If the cake is so dense and weak that it can't hold its structure, then it will fall, and as it falls, it pushes the gas that leavened it out of the way. The gas then has to go somewhere, so it goes up. But, as the cake falls away, the icing doesn't have anything holding it up anymore, so it falls to, and the gas has to get out of the icing's way. But, icing is generally airtight, so the icing either holds, or blows out. The best way to prevent is either a stronger cake or stronger icing. I prefer my cakapuncture with a fork and a freshly cut piece... Oh, wait, that's eating.

Don't forget to see how she handles a two-wheeler. I suggest a bicycle date to the Twisted Spoke!

Hmm, usually when I have things like that happen, I was rather cavalier with the draining of the pasta. Dammit, Jason, what is your issue with tomatoes? You always seem to be picking on homemade sauces.

I believe that "stuff" is called "extracellular and intracellular fluid". Essentially anything in the meat that is currently dissolved is in it. Also, the amount of moisture we're talking about is really miniscule. A few tens of grams for a large piece of meat. Also, recall that before the meat was butchered, it stayed healthy and wholesome by being permeable to fluids, so even post-butchering, the meat is going to maintain this permeability. This means that fluids will shift rather easily from one area of the meat to another, especially when you're not talking about whole muscles. So, I advocate salting meat before, but give the salt some time to penetrate. 5 minutes is good, 15 is better. When grilling, I generally start the charcoal in the chimney, come in, and salt the meat. That gives me 20-45 minutes at the bare minimum of salt contact... and yummy steaks/chops/burgers.