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Cook the Book: 'Kosher Revolution'

Praches- a sweet and sour stuffed cabbage--I think my Oma used gingersnaps in her recipe

saluki at 3:49PM on 12/23/11

Cook the Book: 'Serious Eats'

The oven fried Buffalo wings with baking powder.

saluki at 2:39PM on 12/06/11

Cook the Book: 'Cooking Without Borders'

Always thought of Ken Hom and Ming Tsai as fusion cooks and find many of those dishes work well. Some of the dishes Jean-Georges Vongerichten has been cooking on Kimchee chronicles I'd also call fusion and they sound delicious.

saluki at 7:20PM on 10/26/11

Cook the Book: 'The Mozza Cookbook'

mozzarella in carrozza with an anchovy-caper butter sauce decades ago on Mullberry St in NYC

saluki at 4:36PM on 10/10/11

Cook the Book: 'The Splendid Table's How to Eat Weekends'

Jerk chicken wings and an Eagles game....

saluki at 1:40PM on 09/20/11

Cook the Book: 'Canal House Cooking Volume No. 6'

Will always remember Sunday morning in the Italian market in Philly-----waiting in line for freshly baked bread from Sarcone's and then making our way to Claudio's for fresh ricotta, mozzarella, sun dried tomatoes and that great olive bar..........

saluki at 9:02PM on 08/17/11

From Sweets

A Guide to Chinese Hard Candy and More

Was totally addicted to the soft ginger candies. Don't know the manufacturer.

saluki at 11:21AM on 08/08/11

Rice Cookers: Talk To Me! I Eat Rice! I Need a New One

I'm addicted to rice cookers and I've had several Zojirushi's with fuzzy logic and an earlier Panasoinic (without fuzzy logic).

I downsized and, as I am cooking for one, I find the Sanyo 3 1/2 cup works very well for me and takes up very little space.

It does handle one cup easily although I make 2 + in order to have leftovers for fried rice.
I generally make basmati or jasmine or a mixture of haiga brown and basmati although I have used it for sushi rice as well.
A few unique things about it::
It has a very thick titanium pot rather than teflon so I'm comfortable using it.
It also has a Dol Sot Bi Bim Bab setting which I find I can use for Persian Chelo.
Because of the thicker pot, rice takes a longer but that is avoidable if you add hot water intead.
http://www.amazon.com/Sanyo-ECJ-E35S-3-5-Cup-Micro-Computerized-Steamer/dp/B00093GWCI/ref=sr_1_9?ie=UTF8&qid=1311271926&sr=8-9
http://www.amazon.com/Sanyo-ECJ-S35K-Micro-Computerized-Bread-Baking-Function/dp/B000W9WYBW/ref=sr_1_1?ie=UTF8&qid=1311271926&sr=8-1

saluki at 2:32PM on 07/21/11

The Secret Ingredient (Ginger Jam): Ginger Sesame Noodles

made this tonight with Trappist ginger jam. It was delicious and I forgot how much better it tastes with the lo mein noodles....... They really keep a chewiness that I don't get with spaghetti

saluki at 7:41PM on 06/19/11

The Secret Ingredient (Ginger Jam): Ginger Shrimp

Of course I had to scour the stores for Ginger Jam after seeing the sesame noodle with ginger jam recipe. I found Trappist Ginger preserves at my local Acme. Guess I now have to return there for some shrimp....... Looks like a winner too!

saluki at 5:26PM on 06/12/11

Cook the Book: 'Tender: A Cook and His Vegetable Patch'

I have mint which is running amok and coming up between the slats of my deck, bush basil, thyme and rosemary....... Gave up the vegetables because of the ground hogs.........

saluki at 3:04PM on 05/26/11

http://www.thewednesdaychef.com/the_wednesday_chef/2010/06/madeleine-kammans-duck-chicken-legs-with-mustard.html

Dinner Tonight: Chicken a la Diable

This sounds very much like Madeleine Kamman's recipe from "In Madeleine's Kitchen". in which she uses duck legs. Wednesday chef also adapted that recipe for chicken----love it!!

saluki at 11:49PM on 05/24/11

Cook the Book: 'Food Trucks'

Souvlaki years ago in NYC

saluki at 3:46PM on 05/12/11

Crock Pot Onions - mcwolfe v. Cook's Illustrated

Did the McWolf version a day ago and mine came out very much like
seriousb is describing with the CI recipe

dbcurrie: Did mine for 24 hrs-on low with the last 4 on high.... used vidalias....Next time I will try to leave the lid off for a few hours.......Thanks for mentioning that

saluki at 2:13PM on 05/09/11

Seriously Asian: Toasted Rice Powder

Are the lamb riblets a simple substitution in the recipe or, is there a change in the ingredients when using lamb? The lamb sounds intriguing. Can you elaborate on that variation?

saluki at 11:47PM on 05/06/11

Food you like that everyone else seems to find disgusting

Kishka
Chickenfeet dim sum style

saluki at 10:09PM on 05/03/11

Do You Remember Hojo's?

`Yep- Fried clams .......And there was a day of the week that you could get all the fried clams you could eat.......Always had enough tartar sauce..... Oh, and then there was the clam chowder..... And the chocolate chip ice cream...

I still have to order every fried clam I see, trying to recreate the memory.......

saluki at 12:49PM on 04/22/11

Dan Dan Noodles

Don't know if its just me but I was coughing my head off from the time the pepper flakes started to smoke--I did take it off the heat immediately...... Is it me, or is this to be expected?
Should I have opened up the windows and turned on the exhaust fan before starting this?

saluki at 5:45PM on 04/13/11

Dan Dan Noodles

Never knew the chili oil could be so easy to make. This is sure to become a staple in my kitchen as will the vinaigrette. Thank you for this great week of Chinese appetizers.

saluki at 4:16PM on 04/13/11

Chinese Appetizer Recipe Week: Fried Dumplings

Kathryn-I use Sohui Kim's recipe as well and love it--but the New York Magazine recipe has the tofu listed as firm----When, she was featured on Bobby Flay's throwdown she was clearly using soft silken tofu.......Wonderful recipe.....

Kenji-- Since it's Chinese appetizer recipe week, can I put in a request for a turnip cake demonstration? I'd love to know how difficult that is to attempt at home.....

saluki at 3:05PM on 04/11/11

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