I've read in some home cheesemaking recipes that curds won't form properly using ultra-pastuerized milk - The NYT recipe for fresh ricotta doesn't specify whether it is OK to use ultra-pastuerized milk (most organic supermarket milk is ultra-pastuerized). Does anyone have experience with ricotta using ultra-pastuerized? Thanks.
I am a "food snob", but my favorite foods are "cucina povera" or they would be if I lived in the hills of Italy. What I buy from the Greenmarket are mostly greens, roots & tubers, and fruit. Nothing I love more than brocolli rabe with white beans garlic and dried red pepper, or crusty roasted potatoes and winter squash with dried rosemary, winter soup made out of dried chick peas & a couple of dried mushrooms and their soaking liquid...good healthy food doesn't have to be fancy or expensive. A bottle of good olive costs the same as a bottle of decent wine and lasts much longer!
Love any kind of sour cherry concoction. Other than the couple of weeks when you can get fresh sour cherries in NYC at the Greenmarket, where can you get the frozen ones? I've only been able to find frozen bing/sweet cherries.
Hijiki salad, or actually any seaweed salad. I also love really chewy udon noodles (in almost any form).
Even though it is really hard for a food person, don't eat if you are not hungry, and don't snack on stuff you don't really really like. Many of us never stop eating long enough to feel hungry - but don't eat even 100 calories if it is out of boredom, anxiety, deprivation, or because someone offers you something to eat. Losing weight is hard (I lost 40 pounds over 3 years via gym, reducing unconcious eating, and reducing wine consumption on weekdays) and keeping it off is harder. The hardest thing for me to accept was that when I really got my weight down, I needed to eat less to keep it at 140 lb, then I did when I was at 180 lb (it makes sense but it still came as a shock. Keep at it.
I tried the ricotta recipe last night with organic milk from Trader Joe's and it came out phenomenal. It was sooo easy it was almost laughable!
Congrats to our winner, yrrab! We'll be emailing you shortly with all the details. Thanks to everyone for playing along.
Slow poached, massaged octopus. So tender. Wow.
@ bauwau2u - Try asking the manager at your local grocery store if he (or she) can order some for you. Some stores have special request cards that you can fill out to let them know what you want, too.
A couple of people on Rose Levy Beranbaum's site have suggested ordering them from cherrystop.net. I googled 'frozen tart cherries' and a few direct sources came up, including Peterson Farms. They sell IQF (individually quick frozen) tart cherries in quantities from 12 oz. to 30 lbs.
This question is like asking to choose between children!
If I had to choose just one dish as my favorite in all Japanese cuisine, it would be the pairing of hot, steamy salted edamame with a cold quality sake. That would be perfection.
a tie between mochi and mochi
moochi with angko (red bean) inside... yum.
does the dynamite from Ave A Sushi count as Japanese?
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