While I was making my biannual trip to Whole Foods for some fresh bay leaves, I saw some beautiful fresh turmeric tubers. I bought some choice examples, now I am at a loss what to make with them. I know I can sub them for dried turmeric in various Indian recipes in my normal rotation. But I don't know of any recipes that specifically call for the fresh stuff. Any recipes you'd like to share?
I buy dried Italian Porcinis in large $35.00 bags and I can't use them often enough. So I grind a few ounces at a time in my spice grinder and seriously I have not found one thing that a judicious amount of powder doesn't make more delicious.
Breakfast cereal with milk: Check.
Orange ice cream, or any ice cream: Check.
Any egg, pasta, pan sauce, stir-fry: Check.
Baked dessert: Check.
Bloody Mary, Irish coffee, Fernet Branca, hot chocolate, wine spritzer: Check.
Any soup: Check.
Chile, any stew: fugetaboutit
I challenge you Serious Eaters to name one dish that Porcini powder wouldn't be tasty in.
In today's quiz in the LA Times, Jonathan Gold references Kenji's post on SE about getting a real egg from McDonald's. After Kenji's book comes out, it will just be matter of time before we will be seeing him on Top Chef and countless Food Network programs. He will be the new Francis Lam. NTTAWWT
Here is the link to the quiz.
What is the most expensive tool in your kitchen that you have only used once (or maybe never!). I live in an apartment, so I don't have unlimited space. I don't own a full-sized food processor or a microwave oven. I do own a Kitchen-aid stand mixer and more knives than I need including the "X50" cleaver used by Mario Batali on Iron Chef. (It is really a SG175 Sanelli 112628 Premana Professional 11 Inch Heavy Knife--"Now, that's a knife" as Crocodile Dundee once said.) But while expensive, I have used these items more than once.
But I have only used my Matfer Mandoline 2000 Pro once, which makes it dollar per use the most expensive tool in my kitchen. Now what is your (relatively speaking) white elephant?
I know that you can make multiple batches of pasta in the same water and because of the starch the pasta and sauces it gets added to become better and better. But can I save it from day to day? Can I let a pot of water cool down refrigerate or freeze it and use it again. How long can I save it and reuse it. Or is one night of use the limit?
I'm old. I'm really old. I'm pre-food blogging, Top Chef old. I'm pre-Iron chef, Emeril old. I go way back. I'm pre-Food Network, basic cable old. I'm PBS old. I watched first-run Julia. (Well, my mother did. I was 4.) I watched Julia, Graham Kerr, Jeff Smith, Martin Yan-on purpose-for entertainment as an child, adolescent and young adult. They without a doubt inspired me to appreciate food and learn how to cook. Because of them I started reading cookbooks and checked issues Gourmet out of the town library. (Okay, as an aside, I will admit the additional motivation that being a young guy in the early '80's who knew how to cook went a long way with the ladies.) I'm a first generation TV cooking show baby. My Italian father and grandmother planted the cooking seed, but it was nurtured by TV chefs. I'm still addicted to them. My DVR has stored the last 3 years of Lidia's Italy and every day I come home and watch a night's worth of cooking programming. So do you owe some of your love for cooking to TV chefs? Who have you been and are still inspired by?
Mine has. Like most Americans, my first salt was the one with the girl with the umbrella. After reading enough cook books and watching enough cooking shows, I switched kosher salt. I began to realize that different salts taste different and can help to define what makes the food you cook taste delicious and specific to you. I started to experiment with sea salts that were easy to find: standard supermarket sea salt, usually from France or Spain, Hawaiian pink salt, Maldon sea salt. From there, I moved to online salts like Fleur de Sel and grey salt. While, I still keep some grey salt and Fleur de Sel for specific recipes, my current pantry salt is Sicilian sea salt from Trapani. I get 1000g for $2.80 at a local Italian grocery and buy 3 boxes at a time. I use it for everything from pasta water to seasoning steaks to a finishing salt. I find it reflects my Italian-American heritage and taste in cooking. So what is your salt story?
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