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Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes, cucumbers, and berries.
Cook the Book: 'Real Cajun'
Fried chicken and cream horns (main course and dessert, not served together) at my grandparents house...I miss those days
Colored Chocolate?
Food paste or you can use fat-soluble powdered color. Be careful with the powder though...stains worse than turmeric or beets.
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Cook the Book: 'Gourmet Today'
Can't recall the first - but I do have memories of thumbing through my mother's Joy of Cooking years ago. I purchased an updated edition for myself a few years ago.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes, cucumbers, and berries.
Cook the Book: 'Real Cajun'
Fried chicken and cream horns (main course and dessert, not served together) at my grandparents house...I miss those days
Colored Chocolate?
Food paste or you can use fat-soluble powdered color. Be careful with the powder though...stains worse than turmeric or beets.
Good Baguette Recipes
Check out thefreshloaf.com - Anis Boubasa's baguettes (my spelling of his name may be incorrect). This is the guy who's baguettes were voted best in Paris (or a similar honor). Really good write up and recipe. I haven't tried it out though. Time/space issues.
Cook the Book: 'Urban Italian'
Two favorites - one is a local Creole/Cajun thing - spaghetti sauce with lots of hot sauce (Crystal is my favorite); the other is a dish some friends made and brought over - ravioli lasagna - frozen ravioli layered in place of noodles. I'd love to try this with fresh ravioli - mushroom, spinach and ricotta...
I'm so glad it's pizza night...now I'm craving red sauce...
Grass Fed vs. Grain Fed Beef - Your Opinion
Grass-fed for me too. Taste is much better. I've used it in several applications and the lower fat thing hasn't been an issue.
Serious Efforts: Boring Bechamel
I sweat mirepoix (seasoned with salt and pepper) in butter over low - medium low heat, add flour and make a blond roux (cook for 3-5 minutes to get the raw taste out of the flour). I add milk (always whole, have tried skim and it never comes out quite right), a pinch of nutmeg, and a couple of bay leaves and simmer for 10-15 minutes (never boil). Then I strain the sauce twice, once to get rid of the mirepoix and big lumps (press on the solids to get out as much of the sauce as possible) and the second just to make sure it's smooth. I adjust seasoning at this point.
Cook the Book: The Essence of Chocolate
An entremet named "Tiffany" at Sucre here in New Orleans - two or three types of chocolate and raspberries - perfect balance of sweet, tart, and the merest hint of bitter.
Your favorite kitchen supply website: aka Kitchen Porn Site
Cook's Warehouse is as dangerous online as in person.
I've been shopping jbprince.com and pastrychef.com for a while - much to the detriment of my bank account. bridgekitchenware.com is one that's getting my attention of late too.
Le Creuset: Is it worth it?
The Target brand is Tramontina...
I own and use a 7 qt Lodge Enameled dutch oven and love it. I've had mine for four or five years and with semi-regular use my only note is some mild discoloration on the interior enamel bottom. Hasn't affected food in the least. My only gripe is the very narrow handles on the side of the pot - they just don't allow for a good grip.
Six things you cannot live without in your kitchen?
1. Chef's knife, honed to razor sharpness
2. Cutting board
3. Spatula (preferably heat-resistant)
4. Salt (I've switched to sel gris and it's made a world of difference)
5. Shallots (for clarity now that I live in Louisiana, I mean the French shallot)
6. My enameled cast-iron dutch oven (I LOVE the Lodge Outlet store)
Kitchen Smells - Your Favourite and Least Favourite Ones?
Coffee, bacon, bread or cake baking, anything chocolate baking, onions and garlic, tomatoes cooking, chili...the like list goes on and on.
Dislikes - fish sauce (works wonders in food, but stinks to high heaven), cleaning out the science project bits in the back of the fridge, burnt popcorn
S.O.S. (...on a shingle): Way or No Way?
Tried the Stouffer's version that my dad loves...made me gag. I recently stumbled across another version that uses roast and other fresh ingredients. It'll make an appearance at some point soon.
Cook the Book: 'Baking Unplugged'
Tried baking a simple pound/tea cake in a round pan - rose beautifully, slightly pulled away from the edges, golden brown. Checked it with the tester...clean all over, middle included. Pulled it out of the oven and left it to cool for 10-15 minutes. Came back and the middle had sunk a little. Turned it out and had a handful of very hot batter from the supposedly cooked middle. Made a lovely tea ring after that.
Best Way to Keep a Stainless Steel Pan Stainless
I'll throw in my support for Bar Keeper's too...I use my saute pan almost daily and it still looks like it just came out of the box.
Cook the Book: 'The Great Wings Book'
Zapp's potato chips - either the Creole Tomato and Tabasco or the Sour Cream and Creole Onion...or better...both.
Ideas for Do-Ahead Chicken for 200?
I've done work for 150+ but not chicken. I would advise avoiding mixing the lemon juice and aluminum foil - aluminum and acids isn't a good mix - it can provide an off taste and some funky discoloration. I second the slicing into roulades or smaller pieces and reheating in sauce - works very well.
Cool Foodie Store in Atlanta
Being from Atlanta I can tell you that Cook's Warehouse is great - if they don't have it they can get it. I've special ordered a few things through them and had great service.
For another cool, if pricey, place check out Star Provisions (attached to and in front of Bacchanalia restaurant). They have tools, toys, and food (both prepared and ready-to-be-prepared).
Weekend Book Giveaway: 'American Cheeses'
Sweet Grass Dairy's Fresh Chevre - got to visit the farm last year and tried it at the farm shop - tangy, slightly grassy, and creamy - finally taught me what goat cheese should really taste like.
Foodie gifts? What did you get?
I got a charcoal grill - one of the nice barrel sort with cast iron grates. Can't wait to get back home, cure it, and then fire it up. I ordered a custom cutting board and should have it in a couple of weeks.
When do you Serious Eats?
Early morning, late afternoon/early evening, sometimes later evening - I wish I could check it from work - the reading here is far more interesting than the drivel on CNBC and the headlines I get on my workstation.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
Nope. Worked in big and small kitchens (and ones lacking some of Bittman's essentials) and have had no trouble. It's all about the cook and the inspiration rather than the kitchen.
Do You Put Ranch Dressing on Pizza?
I don't put ranch on anything! Gross tasting stuff.
Do You Put Ranch Dressing on Pizza?
Amen "omnomnom"! (I'm from Mich, too. Same area)
Do You Put Ranch Dressing on Pizza?
I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!
Cook the Book: 'Gourmet Today'
Thank you for participating, and congratulations to our winners:
Louisa
Jilly
leighana
Michael Z
gramvo
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Gourmet Today'
I received The Joy of cooking as a wedding present. garrettsambo@aol.com
Cook the Book: 'Gourmet Today'
my first cookbook was one i got from school...it was with all the students favorite recipes...
Cook the Book: 'Gourmet Today'
It was a Strawberry Shortcake cookbook that had recipes for sandwiches and other easy recipes.
Cook the Book: 'Gourmet Today'
it's actually kind of sad. My freshman year of college I worked at the corporate HQ of Fanny Farmer candy shops and for our Xmas bonus we all got a copy of the new Fanny Farmer cookbook ..... so my first cookbook was the Fanny Farmer cookbook.
Cook the Book: 'Gourmet Today'
Better Homes And Gardens, but I grew up with my mom's Betty Crocker cookbook.
Cook the Book: 'Gourmet Today'
My first cookbook was Betty Crocker's. It had all the basics and I still own it today.
Cook the Book: 'Gourmet Today'
A collection of recipes that my mom made based on my observations
Cook the Book: 'Gourmet Today'
My first cookbook was one from our church. I know, not top quality. I rarely turn to cookbooks as a new cook because of the vast information on the internet. I would enjoy having a few cookbooks in my collection, though.
Cook the Book: 'Gourmet Today'
My Mother in Law got me a 5 ingredient cookbook that had horrible recipes which basically combined 5 canned foods into one dish meals. Revolting.
Cook the Book: 'Gourmet Today'
mom's ratty old Joy of Cooking!
Cook the Book: 'Gourmet Today'
The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).
The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.
Cook the Book: 'Gourmet Today'
My now-husband bought me the New York Cookbook when I started college, which turned me on to so many of my favorites today!
Cook the Book: 'Gourmet Today'
When I was small, I used my mother's Betty Crocker cookbook. When I married, she gave me one of my own and I use it still, although a host of other cookbooks have joined it on the bookshelves.
Cook the Book: 'Gourmet Today'
My first cookbook was Betty Crocker's Cookbook that was a 5-ring binder.
Cook the Book: 'Gourmet Today'
My first cookbook was the Company's Coming Kids Cooking cookbook - Company's Coming is really big where I'm from (Alberta, Canada), but even when I venture to another province, no one's heard of it! I don't think I made too much from it... there was a pretty good fudgesicle recipe though :)
Cook the Book: 'Gourmet Today'
My Mother gave me my first cookbook which was Betty Crocker's and I still have it today. I also gave one to my son when he moved out on his own. It's a great basic cookbook that anyone can use.
Cook the Book: 'Gourmet Today'
We had the Better Homes and Gardens Cook Book growing. Plus a binder with tons of 3x5 cards neatly written by my mother and grandmother. My favorite was cooking from recipes on my mom's index cards.
Cook the Book: 'Gourmet Today'
I remember looking through cookbooks, many of them, off the shelves when I was a kid. No one stands out.
Cook the Book: 'Gourmet Today'
There was pretty much only one cookbook in the house growing up in my Chinese household (which my mother never cracked open) and it was the Better Homes & Gardens cookbook. The first recipe I ever made was probably tuna casserole one Thanksgiving when my sisters and I decided to do as the Americans do and add to our standard hot pot feast. How things have changed!
Cook the Book: 'Gourmet Today'
My first cookbook was the Little House on the Prairie Cookbook. I didn't cook anything out of it, but it recreated the recipes from the books I loved.
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Can't recall the first - but I do have memories of thumbing through my mother's Joy of Cooking years ago. I purchased an updated edition for myself a few years ago.