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April 2015 COTM: POLPO, chapter 5, Vegetables

I think you might be reading too much into their motives for selling. Too assume they don't care about celebrating their meals as much as you do is a bit of a stretch, and rather uncharitable. It might be a very practical and valid reason, such as they don't have enough space for multiple sets, and perhaps they already have a set or two that has as much or more sentimental value, and they like better.

Both my mother and my paternal grandmother collected china and antique glassware. I already had a fair amount of my own when I inherited enough to fill two huge china cabinets, a buffet, and some of my kitchen cabinets, plus much more, which sits in boxes because I have no place else to put it. I'm hoping one of my nephews or my niece will become interested in it at some point, or maybe one of their kids, but so far it hasn't happened. I have the space to keep it for now, but at some point I'm going to need to downsize into a smaller home for my retirement, and then, some of it will have to go. I would sure hate to think that when that happens, someone will be passing judgements on how much I value my meals and setting a nice table.

about 2 hours ago
MelMM in Home Cooking
2

Botulism outbreak linked to Ohio Church potluck

I use that site and recommend it to people all the time.

BTW, in my above post, I meant to say books NOT specifically about canning. Most of the books dedicated to the subject are good.

about 22 hours ago
MelMM in Food Media & News

Botulism outbreak linked to Ohio Church potluck

You have a good point, but... I worry that the rates will increase due to the really bad information out there on a lot of blogs, and in a lot of cookbooks that are specifically about canning. Not too many years ago, if someone wanted to get into home canning, they would either go to their agricultural extension office to get information, or buy a book like the Ball Blue Book, and they would get solid information which would guarantee safe results. Now, people are starting to can at home based on a single recipe off the internet from someone who may themselves have no expertise or training. It's getting scary. With some foods, the risk is very low - jams, for example, are high in both acid and sugar. But I've seen some blatantly unsafe recipes out there for low-acid vegetables.

Apr 23, 2015
MelMM in Food Media & News

Botulism outbreak linked to Ohio Church potluck

Just read about this, and like others here, I tend to suspect home-canned foods. Canning has been seeing a resurgence lately in the DIY crowd, but there is some really bad information out there on blogs and in some cookbooks. It may not be a case of "doing it like my Grandma did it", but doing what they read on some blog, where the blogger didn't know the science about how to can safely.

Apr 23, 2015
MelMM in Food Media & News

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

I think the blogger was just working off the book, and having the same trouble interpreting the intent that we are!

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

And I have a hard time imagining pairing Gorgonzola with burrata - the latter being so delicate, I'd think Gorgonzola would overwhelm it.

Apr 22, 2015
MelMM in Home Cooking
1

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

The burrata dish refers for the mustard dressing to another recipe - Pear, Gorgonzola & Chicory Salad, p. 207. The mustard dressing is not separated out from the rest of the recipe, so you are left to figure out on your own what should and should not be included when another recipe references the mustard dressing.

The instructions there say, "First make the mustard dressing. Put the olive oil, red wine vinegar, Dijon mustard, a small pinch of salt, a couple grinds of pepper, and the sugar into a bowl and whisk together. Add the very small chunks of gorgonzola and whisk into the dressing."

I interpret this, based on the last sentence of the paragraph above, and that "gorgonzola" is included in this recipe title (and not the others), that the gorgonzola is considered an element of the salad, and "mustard dressing" really just refers to the mustard vinaigrette pre-gorgonzola. I might be wrong about this, but that's how I read it.

Can you post a link to the online recipe? I'd be curious to see it. To me, it makes no sense whatsoever to put gorgonzola in a recipe with burrata.

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

Well, the way I read this recipe, I did not think there was supposed to be gorgonzola in either the dish with burrata or the one with fish. So let's say from the get-go that I would not include that. In the dish with the burrata, the mustard dressing gets mixed into the lentils, but it is pretty clear to me that in the fish dish it does not (it all goes into the salsa verde, as the recipe calls for 2 Tbs total, and calls for all of that to go into the salsa verde). You could argue that the braised lentils (on p. 218) call for the mustard dressing, but really, he's saying to use those to "finish the dish", so I don't think when he calls for braised lentils in the fish dish, he intends for mustard dressing to be mixed in.

I think you'd do very well to prepare your flounder as you like, and serve it on top of the braised lentils, and top it with the salsa verde (including the mustard dressing).

Apr 22, 2015
MelMM in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

That sounds great, Gio!

Apr 22, 2015
MelMM in Home Cooking
1

May 2015 COTM: Voting Thread

If you make it, please report on the "Stir" thread (COTM March 2014). I'd love to hear how it comes out.

Apr 21, 2015
MelMM in Home Cooking

May 2015 COTM: Voting Thread

Do you have Stir, by Barbara Lynch? The original recipe is in there. The main difference is that Melissa Clark starts with a prepared foie gras pate or terrine instead of raw foie gras.

Apr 21, 2015
MelMM in Home Cooking

April 2015 COTM: POLPO, by Russell Norman

It used to be the standard way of COTM, but some of us have gotten away from it (for no reason that I can think of). I'll try to make sure I use caps in the future.

Apr 21, 2015
MelMM in Home Cooking

Great food photography!

An ad for wireless service, and absolutely brilliant!!!!!

Apr 21, 2015
MelMM in Food Media & News

May 2015 COTM Announcement: EAT by Nigel Slater

A few more:

Smoked Mackerel with Green Beans
http://www.bostonglobe.com/lifestyle/...

Soy Chicken (scroll down
)http://news.nationalpost.com/2013/12/...

Potatoes with Spices and Spinach
http://awaytogarden.com/nigel-slaters...

Chicken, Sherry, Almond Pot Roast
http://www.dailymail.co.uk/home/you/a...

Baked Red Mullet with Fennel and Leeks
and
Salmon and Cucumber Pie
http://www.theguardian.com/lifeandsty...

Figs, Bulgur and Blackberries
http://www.theguardian.com/lifeandsty...

Apr 21, 2015
MelMM in Home Cooking
1

May 2015 COTM Announcement: EAT by Nigel Slater

From The Telegraph:

Herb Burgers
http://www.telegraph.co.uk/foodanddri...

Tomatoes, Charred Onions and Steak
http://www.telegraph.co.uk/foodanddri...

Anchovy, Penne, Crumbs
http://www.telegraph.co.uk/foodanddri...

A Quick(ish) Green Minestrone
http://www.telegraph.co.uk/foodanddri...

Prawns, Lemongrass and Coconut
http://www.telegraph.co.uk/foodanddri...

Roast Lamb, Mustard and Crumbs
http://www.telegraph.co.uk/foodanddri...

Banana Cheesecake
http://www.telegraph.co.uk/foodanddri...

Apr 21, 2015
MelMM in Home Cooking

May 2015 COTM Announcement: EAT by Nigel Slater

From Serious Eats:

Marmalade Chicken
http://www.seriouseats.com/recipes/20...

Spiced Sesame Lamb with Cucumber and Yogurt
http://www.seriouseats.com/recipes/20...

Lentil Bolognaise
http://www.seriouseats.com/recipes/20...

Crab Balls
http://www.seriouseats.com/recipes/20...

Apr 21, 2015
MelMM in Home Cooking
1

May 2015 COTM Announcement: EAT by Nigel Slater

A few recipes from Red Online:

Pork Chop With Plum Chutney
http://www.redonline.co.uk/food/recip...

Fig And Goat’s Cheese Focaccia
http://www.redonline.co.uk/food/recip...

Chocolate Oat Crumble
http://www.redonline.co.uk/food/recip...

Chicken With Fennel And Leek
http://www.redonline.co.uk/food/recip...

Sausage Danish
http://www.redonline.co.uk/food/recip...

Chicken With Soured Cream And Gherkins
http://www.redonline.co.uk/food/recip...

Apr 21, 2015
MelMM in Home Cooking
1

May 2015 COTM Announcement: EAT by Nigel Slater

I think we will be able to find many recipes online. I'll be collecting them and posting here as I find them. I sure others will pitch in to help me out with the ones I miss.

May 2015 COTM Announcement: EAT by Nigel Slater

There has already been some reporting on recipes from Eat on the Nigel Slater companion thread to his previous COTM:
http://chowhound.chow.com/topics/804902

May 2015 COTM Announcement: EAT by Nigel Slater

Hope you join us, not just in the cooking, but in the reporting as well.

May 2015 COTM: Voting Thread

Announcement thread is now up:
http://chowhound.chow.com/topics/1011215

Apr 21, 2015
MelMM in Home Cooking

May 2015 COTM Announcement: EAT by Nigel Slater

The voting was extremely close, but at the end, the momentum shifted toward Nigel Slater, just enough that I wasn't called upon to break a tie. Whew! What a relief! Both authors have a lot of fans amongst the COTM crowd, and I have a feeling Chef, Interrupted will be back to compete for COTM another month.To view the voting thread and discussion, follow this link:
http://chowhound.chow.com/topics/1010783

For the merry merry month of May, we will be cooking from EAT: THE LITTLE BOOK OF FAST FOOD, by Nigel Slater.

From our friends at Amazon:
"In this little book of fast food, Britain's foremost food writer presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well."

Use this thread for general discussion about the book. Reporting threads will be posted on May 1, 2015.

Apr 21, 2015
MelMM in Home Cooking

May 2015 COTM: Voting Thread

Voting is now closed. Thanks to all who voted.

Apr 21, 2015
MelMM in Home Cooking

May 2015 COTM: Voting Thread

And those threads are all still open, so anyone who wants to cook from the book and post there is not only welcome, but encouraged, to do so.

I really love that book.

January 2011 Cookbook of the Month: BREATH of a WOK & STIR-FRYING TO THE SKY'S EDGE

I just post on the WW facebook group, if I've already made the recipe for this thread. If I haven't, I'll also post here.

Apr 20, 2015
MelMM in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition!

Beranbaum's recipes are consistently reliable, you'll love her book.

Food52 Genius recipes - I accidentally bought this. Well, not exactly an accident. I pre-ordered it. But then when previews became available, I decided I didn't want it, because I already have probably 70% of the recipe in their original books. Problem is, by that time, I'd forgotten I'd pre-ordered it for my iPad, and the day it was released, it downloaded. Oh, well, I've decided I'll just keep it, because it won't hurt me to have those recipes on my iPad for when I'm travelling. For younger cooks that don't have an extensive collection of cookbooks, it's a good compendium of some real tried-and-true recipes from past cookbooks. Would make a good gift.

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition!

Pre-ordered "A Girl and Her Greens" by April Bloomfield for my iPad. While I was at it, I noticed that her previous book, "A Girl and Her Pig" (which won Piglet 2 years ago) had two version available, one at 99 cents, and the other at 2.99. It turns out that the cheaper version is the "enhanced" version for touchscreen devices. Checked on Amazon and the Kindle version is also 99 cents right now. Needless to say, I bought the 99 cent iPad version.

May 2015 COTM: Voting Thread

Hmm, this should probably go on the cookbook buying thread, but just noticed that A Girl and Her Pig is 99 cents on Kindle. On iBooks, there are two versions, one at 99 cents, and another at $2.99 (I just bought the former, which oddly enough, is the enhanced version for touchscreens). And while I was at it, I pre-ordered the vegetable book.

Apr 20, 2015
MelMM in Home Cooking

May 2015 COTM: Voting Thread

I'm planning on buying Bloomfield's vegetable book, due to be released tomorrow. I need to figure out if I've already pre-ordered it or not. Looks like I have not on Amazon, but I may have on iBooks.

Apr 20, 2015
MelMM in Home Cooking

January 2011 Cookbook of the Month: BREATH of a WOK & STIR-FRYING TO THE SKY'S EDGE

Yes, I'm doing it, although my participation has not been as regular as it was for a while - partly because of travel or other obligations, and partly because I've already made the recipe and posted about it. Last one I made was the stir-fried cilantro and shrimp, but I had a big gap before that.

Look for the recipe schedule to be updated any day now. Nope, we haven't gotten to the point of repeating yet.