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What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

herby, What are one or two Turkish (or Eastern Med.) books you like as well as Kitchen's? I got interested when a friend returned from a vacation trip there seriously inspired, and she immediately bought three or four specifically Turkish cookbooks. My favorite of those was Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen by Ayla Esen Algar.

Aug 25, 2015
ellabee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

My understanding is that Eat Your Books staff are hoping members will index further back issues of Gourmet. They indexed (I think) 2004 through The End, Nov. 2009.

I gave away a huge stack of my parents' Gourmet magazines (mostly 1980s) when I moved back here, but the January 1991 issue was off by itself so still here, and someday I hope to index it. Don't hold your breath, though!

Aug 25, 2015
ellabee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

:: My most used ecookbook is Diana Henry's cook simple. But it has no index or list of recipes at all. ::

That is such a sad commentary on the publisher's professionalism. That's one of her earlier books; is the same true of her newer ones? If so, I'd recommend communicating your dissatisfaction to the publisher (and copy D. Henry; I think her site has an email or contact link). She's one of the best there is out there in cooking media, so this kind of shabby presentation is chilling in its implications for authors with smaller audiences.

Aug 25, 2015
ellabee in Home Cooking

Anyone own the cusinart multi clad pots

Cue Emily Litella... "Never mind."

Aug 14, 2015
ellabee in Cookware

Anyone own the cusinart multi clad pots

The Multiclad Pro line has stainless lids, so I'm not sure those with glass lids are the same pots.

See https://www.cuisinart.com/products/co... and http://www.cutleryandmore.com/cuisina...

Are the handles exactly the same on the pots you're seeing in person as those in the images at the links? If so, and they're significantly cheaper, worth a try (especially the saucepans and boil/stock pots). Sizes are standard (2 qt saucepan is 18cm; boil pots are 24 cm; etc.) so it should be possible to pick up stainless lids that fit for anything you get.

Aug 13, 2015
ellabee in Cookware

How long does silicone kitchen "stuff" last when properly cared for?

I'd give up almost every utensil in my kitchen before I'd part with the big metal-handled silicone spoonula, which is the same milky-translucent material as Will Owen's. It's in constant use, and gets hand washed promptly with a mix of dish soap and baking soda. It's more than five years old and like new -- no discoloration, odors, or greasy feel.

I'm much more hesitant to embrace silicone for baking or other applications where it's exposed to heat for some time -- but then I'm not much of a baker. The more intricate shapes for which it might seem to have an advantage over metal are also the ones that strike me as hard to clean.

The parchment paper I use is, I've come to realize, coated with a thin layer of silicone. I'd toss it if I were cooking for children, or if I were twenty years younger. But I'm not, and there's enough here to last the rest of my cooking life, flat sheets that fit perfectly into a half-sheet pan.

Aug 13, 2015
ellabee in Cookware

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

No, no, no... if it can be remotely tied to cookbooks, a comment is on topic. And yours had the word "cookbook" right in it! ;>

It would be great to have an English-language Korean pickling/preserving book. I have a feeling good ones exist, and just need translation (plus many photos, extra explanations, and seed sources for produce that's not in the average supermarket produce aisle). My favorite thing about the hole-in-the-wall Korean place I used to frequent in Chicago in the early 1980s was the veg sides -- so many completely new tastes (and sometimes textures).

Go-to cookbooks for "must impress" dinner parties

correction: Consuming Passion is the subtitle of the first book; the second Inn @LW book is called something like Patrick Connell's Refined American Cuisine.

Aug 11, 2015
ellabee in Home Cooking

Paula Wolfert's World of Food

As I understand it, World of Food is a collection of her favorite recipes, free of the regional restrictions of her other books up to that point.

I had a close look at the recipes listed for WoF at Eat Your Books a few weeks ago, and the majority of the dishes are from the cuisines covered in her other books, but also there are a number that are North American or hard-to-specify deliciousness (Salmon salad with bacon dressing, Chanterelle and cheese croquettes with mesclun...)

Aug 11, 2015
ellabee in Home Cooking

recommendations for mortar and pestle, which material?

The 1.5 cup 5" version is what's on my counter, and it's one of the best purchases I ever made for the kitchen. I got it through a kitchen supply place on the big auction site, when I was too green an internet shopper to search around for other sources -- just so excited to find the very kind of mortar I'd looked for in stores for years in vain.

It's plenty big for my purposes, and at seven pounds is all I want to handle while emptying, cleaning etc. The two-cup one weighs in at ten or so, I think -- about the same as an enameled cast iron Dutch oven. But whatever size you get, that volcanic / granite material is the best.

Another inexpensive tool that's made me even fonder of the m&p is a small dedicated silicone spatula to scrape down the pestle and bowl -- you end up with a lot more of the ingredients you've worked so hard to pound and grind, and cleaning is more efficient.

Aug 11, 2015
ellabee in Cookware

Go-to cookbooks for "must impress" dinner parties

Let's hear it for libraries!

Last month it was killing me that the second Inn at Little Washington cookbook (Consuming Passion, I think) went onto the Goodwill truck after being unsold at the Friends of the Library booksale. Well, at this month's sale a friend stopped by during my shift and while chatting mentioned that she'd bought it at Goodwill. My co-worker and I laughed and laughed -- and now I know where I can go to borrow it any time.

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

An all-time great, and my favorite of theirs.

Aug 11, 2015
ellabee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

LOL! S & P are old skool rappers who've had long careers. 20 years before Lulu was born, I was working in mid-city L.A., constantly in a car, and the radio soundtrack was their "I'll Take Your Man" (along with "Walking in the Rain" by Oren "Juice" Jones, and Run-D.M.C.'s "You Be Illin'").

Aug 10, 2015
ellabee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

What ees zees "cooking camp" of wheech you speak?

[When I was Lulu's age I went to a Girl Scout camp at which they sent us on a *12-mile hike*. Would SO rather have been at a cooking camp...]

How much aluminum to equal copper?

I haven't measured, but what the Tramontina person says (in your later post) makes sense; the base seems thicker than the walls, even subtracting the steel insert.

It's an excellent pot for my purposes, but it's pricey. OTOH, there are few others of such thick aluminum. One of the reasons I was so struck when I first saw the Lyon Dutch oven in a catalog is how closely it resembles a fantasy pot I sketched a year earlier during a period of cookware obsession. The imaginary pot was 6mm aluminum lined with stainless, enameled on the outside; thermal expansion differences might make that unworkable, but I was going for a combination that appealed to me functionally and esthetically.

Aug 06, 2015
ellabee in Cookware

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

Wolfert took a softer line in her original book, but in Food of Morocco she's gotten very hard core: insisting on the difference that a tagine makes, and now not only urging cooks to steam couscous the traditional way but to make it from scratch!

I think it's better to use a dutch oven than not make delicious Moroccan stews at all, but I believe her that the tagine makes a perceptible difference in taste and texture.

She's reacting also to the decline of traditional Moroccan cooking techniques as the country has gotten so much more urbanized since Couscous and Other Good Foods first appeared.

Aug 05, 2015
ellabee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

This appears to be the book that's going to push me over the edge into getting a tagine -- now at the top of my Christmas wish list. (Saw your note about the claycoyote site at EYB.)

Aug 05, 2015
ellabee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

Thank you, thank you, thank you for the tip on Paula Wolfert's Food of Morocco. I have her Couscous & Other Good Food of Morocco, and have been sorely tempted by the newer book. This is perfect.

How much aluminum to equal copper?

The thickest aluminum pot I know of is a nonstick-coated line by Tramontina called 'Lyon'. They brought it out in 2011 for their 100th anniversary.

It's 8mm thick (of sheet aluminum, not cast), and the bases have magnetic steel inserts to make the pots induction capable. The lids are 6mm.

I got a 4-qt Lyon Dutch oven specifically to do long & slow-cooking thick recipes like ketchup and apple butter, figuring that it would be the even-est heat I could get (short of a thickness of copper I can't afford). I wanted something induction-capable because the gas burners here tend to gutter out on low settings, and the Lyon has enabled worry-free cooking of scorch-prone foods. It also works well for carnitas.

Need help identifying a lamb dish

There's a recipe for the dish in Sonia Uvezian's Recipes and Remembrances from an Eastern Mediterranean Kitchen: Yakhnit al-lubbiya, lamb stew with green beans. I'd be surprised if some version or other weren't in most middle eastern cookbooks.

Thanks so much for bringing it up; it's the perfect time of year for the dish, with green beans and tomatoes coming on strong. Off to start thawing some lamb...

lamb dish for a virgin to the meat

Kebabs -- chunks of leg meat marinated with oil and seasonings, then grilled -- are pretty irresistible. Serve with other marinated and grilled vegetables: cherry tomatoes, chunks of sweet onion and bell pepper. Cut the meat to have pieces of as uniform size as possible. Grill the kebabs and the veg separately.

Aug 02, 2015
ellabee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

Paleo books aplenty are offered for next to nothing all the time, but the Well Fed titles are much more highly rated (and far outpace other paleo books on Eat Your Books members' bookshelves).

Some $10 and under titles at the moment (most not on monthly or daily deals, I don't think): Plenty, Batali's Italian Grill, Fika, Franny's. Also Elizabeth David's An Omelette and a Glass of Wine, and Anya von Bremzen's Soviet memoir.

For dessert lovers who don't want to acquire the 700-recipe tome Essential Pepin, there's Essential Pepin Desserts for $4.

Jul 31, 2015
ellabee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

Squeeee!! Thanks so much; that O'Neal is a wishlist tome perfect for Kindling.

Jul 31, 2015
ellabee in Home Cooking
1

Go-to cookbooks for "must impress" dinner parties

Over the Blue Ridge and down the valley a bit. With the interstates, it's less than three hours to DC, so everywhere there and in northern Virginia is within visiting range.

Jul 31, 2015
ellabee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

As it's the last day of the month, it's the last day for the monthly Kindle deals at Amz -- including the paleo bibles Well Fed and Well Fed 2 for $3.98 combined. Just FYI.

Jul 31, 2015
ellabee in Home Cooking
1

Copper lovers: Monet's copper collection/kitchen in Giverny

I had a similar reaction to alarash's, but considered it unlikely that a museum would stray far from the actual batterie de cuisine of this kitchen. If the cook does classic sauce reductions, I imagine four or five graduated saucepans might dedicated to that, and another two or three would be put in play with ingredients and sides being prepped. A big continuous stove surface like that has room for many more pans than our burner-centric ones. Also note how well-used the 'fait-tout' looks (the curved pan to the right of the saute and gratin in image #2).

Jul 31, 2015
ellabee in Cookware

Go-to cookbooks for "must impress" dinner parties

D'oh! I could answer this if only I'd snagged the second book at last month's library sale. {kicks self}

What makes the first book valuable to me is that the Inn was located in pretty much the same "food watershed" as here (though we're a bit further from coastal fish and seafood sources), so the menus are easy to translate to local products and seasons.

It tells in some detail the story of the restaurant, which might be of less interest to people not in the region -- but with beautiful photos, and instructive about the developing food culture in the 1980s and early 1990s; also about the amount of work and money it takes to run such a business.

Comparing the two via recipe listings at Eat Your Books (both are indexed) shows them to be pretty similar in scale, with not much overlap. {kicks self again}

So my answer is: either or both, if it's the kind of food you enjoy making or (like me) enjoy thinking about making.

Jul 31, 2015
ellabee in Home Cooking

Go-to cookbooks for "must impress" dinner parties

There are a lot of ways to impress with a dinner party, not all involving complex or time-consuming recipes:
Really good cheese and tasty nibbles with something to drink set a tone of pleasure. Bringing guests to a table already set with beautiful composed salads often elicits oohs and ahs (maybe just internal oohs if key guests are older and hard to impress <g>). Likewise, a dessert that looks smashing will ensure a lasting memory of pleased and impressed-ness, assuming it's also tasty (most are).

Like Lulu's Mom, I'm a believer in avoiding unnecessary stress as crucial to effective hosting. This starts with not serving dishes to guests that you haven't made before. Otherwise, it's hard to keep the anxiety in bounds, and that makes you dread rather than welcome opportunities to entertain. In the same vein, last-minute prep needs to be kept to the absolute minimum.

That said, cookbooks I'd look at for menu inspiration would include The Inn at Little Washington, Silver Palate and SP Good Times, The Herbfarm Cookbook and Herbal Kitchen (Jerry Traunfeld), and the Zuni Cafe Cookbook.

Do I remember that your family background is Persian? I would be mightily impressed and pleased at being invited to a dinner where at least one or two of the dishes were Persian (assuming that you're comfortable with your own version of them). But maybe people in T.O. are more blase about that than I'd be.

Cookbooks vs. Online recipes . Which do you prefer ?

One of the reasons I'm such a fan of Eat Your Books is that printed recipes and online ones are no longer either-or. EYB integrates the books on my shelves, the magazines I've accumulated, and the online recipes I've "clipped". They're all available when I'm looking to use up a particular ingredient, cook for a certain kind of occasion, or just browse recipe titles and ingredient lists for inspiration.

Recipes from the time-tested cookbooks of the late 20th century are significantly more reliable than a random online recipe, but bets are increasingly off for most books published recently and here on out. Publishers are cutting books' budgets for recipe testing and indexing, or pushing the costs onto authors (with similar effect).

OTOH, there are quite a few cooks who've built a solid audience by engaging online with readers cooking from their blogs. And book authors who have deepened existing credibility by doing the same with readers -- Andrea Nguyen, Rose Levy Beranbaum, Dorie Greenspan, and Grace Young come to mind.

Copper lovers: Monet's copper collection/kitchen in Giverny

What a handsome stove! Is that a spigot on the front? I assume it produces heated (maybe even boiling?) water.

Monet lived there from 1883 on; I wonder if the stove dates from his earliest arrival, or is an early 20th century item.

Jul 29, 2015
ellabee in Cookware