How To Boil Water Redux

[Jimmy Cantiello]

Like Kevin, who doesn't want to lose "The Wine Thread", I don't want the "How To Boil Water" thread to slip into oblivion so I'm making an initial post just in case Lois isn't able to move the old threads over to our new joint.

We gotta have *some* threads that eschew politics!..............

"Tell me what you eat, and I'll tell you what you are"

-Anthelme Brillat-Savarin-

[Jimmy Cantiello]

Sorry, double post. I hit the wrong button. Must be hungry..........

[Jimmy Cantiello]

The other day in the supermarket I was looking at the cheese and noticed that they hand parmesan rinds for sale. Parmesan rinds? I had no idea why anyone would want to buy parmesan cheese rinds so I did a Web search and came up with the following (note the second paragraph):

Tips for Grating Cheese

You can grate hard cheeses such as Parmesan in your food processor (some food processors have special blades just for cheese grating). Cut them into small cubes first, and make sure you remove the rind.


… but don't throw away the rind—hard cheese rinds are great for flavoring stocks, pasta water, soups and sauces. Use them the same way you would use a bone or stock vegetables, and remove them before serving. Cheese rinds are also most dog's favorite treat, so if you're not making stock you can find a deserving pup and make a friend for life!


Grate only what you need—grated cheese will lose flavor rapidly.


Hard cheeses may be kept in different ways—if the weather is cool, you can dampen a clean dishtowel, wring it out thoroughly, wrap it around your cheese and place it in a cool, dark corner of your kitchen. Use this method only if you plan to finish the cheese relatively quickly. If kept in the fridge, the cheese will last a long time—even a period of months—but the plastic wrap should be changed quite frequently.


If a firm cheese develops surface mold, don't worry—it won't harm you or the cheese. Just trim away the mold, then dip a clean cloth in white distilled vinegar (not wine vinegar), wipe the surface of the cheese thoroughly, allow it to dry for a few minutes, and rewrap in fresh plastic. This discourages the remaining mold spores and will not effect the flavor of the cheese.


Hard cheeses like Parmesan, Romano and aged Provolone, although high in fat, are excellent cheeses for a low-fat diet because they have intense flavor and may be grated fine. A tablespoon of grated Parmigiano-Reggiano on your pasta, soup or salad gives a wonderful taste for very little fat.


Grating cheeses give a lot of flavor to salad dressings—choose any one you like, grate a couple of tablespoons, and wisk into a simple vinaigrette.


Try the Italian custom of passing a piece of cheese and a small hand grater at the dinner table. It's festive, allows each person to grate just what they need, keeps the cheese fresher and saves you work, all at once.


Finely grated cheese may be added to the crust of a savory pie or tart (or a sweet one such as apple). A recipe for short crust with a generous addition of grated cheese makes instant treats or appetizers—roll it out and cut it into pretty shapes, or form into twists or small ball, then bake until brown.


To make cheese bread, add to your favorite bread recipe 1/2 cup each finely grated Sgrinz and one of the following: Grana, Asiago, or Parmesan. Simply stir the grated cheese into the sponge before adding the flour, then proceed as usual. When it's done, cut a big slice and toast it—it's worth it for the smell alone!


Finally, don't miss the wonderful potential of these cheeses as hors d'oeuvres or dessert. Shaved into thin curls with a cheese plane, surrounded with apple or pear slices or small pieces of sweet bread, these very complex and individual cheeses are an eating experience all by themselves.

[Ron Thorne]

Jimmy, you're a vertitable treasure trove of information! Now that you've given your wife a digital camera for Christmas, may we expect photos appearing on various food-related threads here at Jazz Corner?

Thanks for the cheese info, bubba!

I wonder if I should start a new chile and charcoal grillin' thread here? Lois is confident that everything will remain intact after the move and/or be archived, but I'm a little apprehensive, like you.

[Jimmy Cantiello]

Ron,

I'd love to post some photos. Problem is, I don't have a clue on how to do it. Can you help me out?...................

[moneyp]

Jimmy, on your "Post Reply" page at the bottom there's an option to include attachments. Just link it to the photo that you want to post.

[Jimmy Cantiello]

That's easy for *you* to say but how do I do that?........

[Uli]

I found some use for parmesan rinds that sounds good. So far, I had only used it for dog treats:


Parmesan Oil

Degree of difficulty: Low
Preparation time:5 minutes
Cooking time: 8 hours

You need:

500gm left-over parmesan rinds
3 cups canola oil (vegetable oil, or a blend of canola & olive oil*)

Method:

Place parmesan rinds and oil in a heavy-based pot over very low heat for
about 8 hours. Allow to cool. Strain through a fine sieve (muslin cloth), pour
into a sterilised jar and seal.

*the olive oil has a stronger, fruity flavour that might overpower the flavour of
the infused oil

[Ron Thorne]

Jimmy, as Moné says, look for the words Attach file in the lower left portion of the Post Reply page. Click on the word Browse ... then locate the photo you want from wherever you have them stored in your computer, Desktop, My Documents ... wherever. Once you see the Choose File dialogue box, select the photo you want to attach, click on it and the photo file name should appear. When it does, click on the word Open in the lower right hand portion of that dialogue box. That should do it.

Give it a try.

[Jimmy Cantiello]

Hey, Uli, stop talking about food! I'm trying to figure out some computer stuff. Holy shit, what am I saying?.....................

[Jimmy Cantiello]

Ron, I did what you said in your last post but the picture didn't show up when I previewed it. Here, let me try to post and see what happens.......

Well, I see it worked but it doesn't seem to work in the preview mode. BTW, that's my summer home. Man, am I gonna have fun with *this* feature. Thanks, guys.

[Ron Thorne]

Hey, way to go Antonio! I had faith in ya, buddy. Nice summer digs! Yeah, aren't the features on the new board going to spoil us to death?

Hey, Jimmy, now we need to give you a little primer on how to underline, italisize and utilize bold features on the new board, because the days of using CAPS or *asterisks* for emphasis are over, baby.

I'm still working my way through the various features, but have to say that so far I'm diggin' the new JC digs.

Jimmy, if you click on vB Code [help] in the upper left portion of the Post Reply page, you'll find out how do some cool stuff such as I demonstrated in my second paragraph.

[Jimmy Cantiello]

Ron,

You and Mone have created a monster...........

[Elliot]

Mmmm, dog treats.


(posted by Elliot's dog, Daphne.)

[Ron Thorne]

Originally posted by Jimmy Cantiello
Ron,

You and Mone have created a monster...

I love it, Jimmy! See, it wasn't all that difficult. We'll have these tricks memorized in short order, I'm certain.

Damn, just think of all the fun we'll have sharing delicious recipes and food ideas with the added benefit of mouth-watering photos.

Also, we can share vacation photos, jazz event photos, etc.

[patricia]

Originally posted by Jimmy Cantiello
That's easy for *you* to say but how do I do that?........

After I saw your little summer cottage, besides being overcome with envy, it was pretty obvious that you discovered the secret of attaching documents.

BTW, thanks for the cheese info. I always thought that my mother did all that preserving stuff, because she was Scottish and cheap. Now, I find that regular people do it too. :)

[SinginSumo]

Very cool digs, Jimmy!

Here's hoping that this thread (or one similar to it) will feature more of Jimmy Cantiello's incisive restaurant critiques.

[Jimmy Cantiello]

So, SinginSumo, you used to live in Japan and you now reside in Ocean City, New Jersey?...............

[Pete C]

http://www.mollykiely.com/molly/food/canned.jpg

[bluenoter]

http://www.greatbigstuff.com/prodpics/heinzglass.jpghttp://www.smithsonianmag.si.edu/smithsonian/issues00/jun00/images/mustard.jpg

[bluenoter]

Up. I want *everyone* to see my beautiful ketchup and mustard (in the previous message).

[Pete C]

http://www.gamasutraexchange.com/Previews/Content_on_9_9_2001_15_32_50%5Cketchup-pic.jpgA87D76AC-E23E-49FF-95DF5B667606BC92.jpgLarge.jpg

[bluenoter]

Blehhh OL!

[clinthopson]

Hey guys,

This site now looks a lot like those others.

Here's a great recipe I made last night.

Sole in Putanesca Sauce.

Make putanesca sauce, recipes are readily available. I use oil dried olives, big capers and oil packed anchovies with a lot of garlic, six sliced cloves in this instance. Cook the sauce for 30 mins.

Roll up 3 lbs of dover sole filets, lightly seasoned, and place in a baking dish. Cover with putanesca sauce and bake at 350 for 30 minutes.

Serve with pasta and salad.

I've had cod cooked the same way in a local Itralian place, but I like the flavor of sole better.

[Jimmy Cantiello]

Glad to see you made it, Clint. I was getting worried that you had another fainting spell or something. You okay now?

BTW, I would think the red sauce would tend to overtake the delicate flavor of the sole, no?.................

[clinthopson]

I feel just dandy, Jimmy. Thanks for asking.

I would assume the same thing but the flavors are very complementary.

I'm going to try it with grouper.

[Jimmy Cantiello]

Saturday, Joanne decided to go to one of our local supermarkets to buy a whole beef tenderloin that happened to be on sale. It was selling for $5.99 a pound. She asked if she should just bring the whole thing home so I could butcher it and cut it up into filets. I usually like to do it myself because the store guys usually rush and don't do a very good job. I was feeling lazy Saturday so I told her to have the guy at the store do it.

She bought a huge 11 lb. tenderloin. After it was trimmed and cut up, she ended up with 5 lbs. of steaks. You should have seen the look on her face when she walked in the door. She paid $5.99 a pound for about 6 lbs. of fat that was left at the store.................. http://216.40.249.192/s/contrib/sarge/Yikes_anim.gif

[patricia]

Originally posted by Jimmy Cantiello
Saturday, Joanne decided to go to one of our local supermarkets to buy a whole beef tenderloin that happened to be on sale. It was selling for $5.99 a pound. She asked if she should just bring the whole thing home so I could butcher it and cut it up into filets. I usually like to do it myself because the store guys usually rush and don't do a very good job. I was feeling lazy Saturday so I told her to have the guy at the store do it.

She bought a huge 11 lb. tenderloin. After it was trimmed and cut up, she ended up with 5 lbs. of steaks. You should have seen the look on her face when she walked in the door. She paid $5.00 a pound for about 6 lbs. of fat that was left at the store.................. http://216.40.249.192/s/contrib/sarge/Yikes_anim.gif

Yup. I guess the rationale is that she bought the whole shebang and would have thrown all that away, if she cut it up herself, the same as the store did. They're just, out of the goodness of their heart, doing it for her. Actually, I'm always surprised at the difference in the cost of a whole chicken, as opposed to parts. I mean, how hard is it to cut up a chicken? It's the same as us paying the same for the hambone and the fat on the outside and the rindy stuff, that we throw away, as we do for the ham itself. I'm convinced that that is at least part of the reason that the bone from a giant ham is used for peasoup. At least the cost of the thing is amortized over another use.

[clinthopson]

I think a better buy is a whole New York strip.

We had a birthdya party for daughter Jill Sunday. I picked up a whole NY strip at Costco (all USDA choice beef), cut off a 6lb section and dry aged it in the fridge for 4 days. I roasted it at 250 to 125 internal temp (about 1 3/4 hrs). They loved it.

I cut the rest into four thick steaks for future use. No waste whatsoever.

IMHO NY strip is a much more flavorful piece of meat than a filet, which has as it's main attraction, tenderness. When it is fully trimmed, a filet needs some kind of sauce to make it interesting while the nY can stand on its own..

I'm a tough guy so I'll go with the chewier NY. The meat has just the right amount of marbling to give it a great flavor.

On another subject, the plane graters (I can't remember the brand name) are fantastic. You can great the hardest Parmesan to light, fluffy consistency.

I have a little round one for nutmeg.

[Jimmy Cantiello]

Clint, I couldn't agree with you more. My favorite steak is NY Strip............

http://picserv.globalmart.com/prodpic/2/2007.jpg

[jazzbluescat]

The best steak buy that I've found is "chuck eye" cut, at Food Lion. It usually has perfect marbling, is tender, and cheaper than the NY strip on up cuts.
I have one every Sunday with some frozen buttermilk biscuits in the 20per bag, chopped brocolli w/cheese, salad.

ummm

[Jimmy Cantiello]

I have to admit I never heard of "chuck eye" steak. I've heard of "chuck" and I've heard of "rib eye" but not "chuck eye". I'll have to do some research on that one.................

[clinthopson]

I assume a "chuck eye" is the round part of a shoulder chuck.

Chuck is very tasty meat but unless you cook it very rare, it's gonna toughen up.

Chuck shoulder makes the absolutely best pot roast, boeuf bourgonion, chile colorado or son of a bitch stew.

[Jimmy Cantiello]

Speaking of meat, this past Sunday I got a hold of four thick pieces of Chilian sea bass. I put them in a baking pan, a little salt and pepper, a sprinkling of oregano, some bay leaves, and thinly sliced lemon followed by a drizzle of EVOO. I popped 'em in a 500 degree oven for about 18 minutes. Those suckers melted in my mouth. A side of asparagus tortellini along with caesar salad was just the right touch.................

http://www.accessatlanta.com/ajc/living/1002/images/seabass1016.jpg

[clinthopson]

Last night I had a couple of pieces of ahi. I marinated them in garlic and lemon oil, s&p and then coated them with sesame seeds. Seared them in a very hot iron skillet and served them with wasabi on the side, cold globe artichokes and cold asparagus soup.

The chef got a standing ovation from Donna.

Y'see it was 80 degrees here yesterday.

[Lady Di]

uugggggggghhhhhhhh, im sooooooooo hungry........

[jazzbluescat]

Last night I had a couple of pieces of ahi....

Ain't never heard of "ahi"; some kinda fish?

[Tastes like chicken?http://www.click-smilies.de/sammlung/lachen/laughing-smiley-016.gif]

Yeah. Chuck's usually tough; I've never had a tough "chuck eye,"
though.

[Jimmy Cantiello]

Ahi Tuna

Also known as Big Eye Tuna or Hawaiian Blue Fin. This fish is caught primarily by long line boats in Hawaiian waters. It usually has a very high fat content due to the fact that it is caught in very deep and cold water (750 -1500 ft). The highest quality fish is in the 50 - 250 lb range and is sold primarily for sashimi. It has a mild flavor that can be cooked a variety of different ways as well. Smaller Big Eye in the 20-50 lb range are becoming popular in many mainland restaurants for grilling.



http://www.buygreatfish.com/images/fish/bigeye.jpg

[clinthopson]

I buy a lot of Hawiian fish. Our local fishitereia always has a good selection of fresh deep water ahi, opah and ono.

Opah and ono are delicious grilled on the barbie while ahi is so lean that the only proper way to cook it is to sear it on all sides in a hot iron skillet.

Ahi is the only fish I like on the rare side.

Now raw is a different story. Salmon, albacore and a lot of other fish make great sashimi.

[jazzbluescat]

Jimmy Cantiello, thanks for your explanation of Ahi; sounds delicious. I'm a bit skeptical with seafood these days, with the pollution, it just kinda looses its appeal.
I wonder if fish at that depth are less susceptible to pollution than fish at lesser depths...

Anyhow, the most enjoyable/flavorful fish that I ever had were little ocean spot and perch, about the size of your hand; caught, cleaned and cooked them myself. Very, very flavorful.

[Jimmy Cantiello]

Your story reminds me of the time that I went fishing many years ago out of Morehead City, N.C. We caught loads of mackerel and pompano. Of course, the mackerel were nothing special but the pampano were delicious! We couldn't stop eating them.

BTW, Jazzredcat, I notice you're from Spring Lake. That brings back memories for me since I was stationed at Fort Bragg many years ago when I was in the Army...............

Florida Pampano

http://tampa.about.com/library/fish/florpompano.jpg

[jazzbluescat]

Jimmy Cantiello,
F. Bragg is a closed base now, as is Pope, every since 9/11; and there're rolls of razor wire up and down the boulevard. You can't go on base now without a specific destination, and subject to search.

Anyhow, I fixed a Southern "delicacy" for lunch today. I cooked down a slab of fatback and added it to a quart of home-canned snap beans. That, with a chuck-eye cut, and salad was scrumptious.

yum, yum

[clinthopson]

Tonite we're joining a group of friends for our semi-monthly chowdown.

The host prepares the main dish and supplies the wine, each other couple is assigned an appitizer, vegetable dish or dessert.

Tonight the main course is a crown roast of pork and I've got dessert.

I'm making my favorite, tarte tatin, which should go perfectly with the pork.

I'm also making some cinnamon gelato.

[Jimmy Cantiello]

We had a turkey in the freezer and we wanted to get rid of it before the hot weather settled in so I cooked it yesterday. I threw some cut up onion and celery in the bird's cavity along with a few bay leaves and some salt and pepper. It gave a nice aroma to the meat. Can't wait until tonight so I can knaw on one of the cold drumsticks..................

[Jimmy Cantiello]

Lespinasse is closing it's doors. I had an incredible dining experience there. I'm sorry to hear of it's passing...............

http://www.nytimes.com/2003/04/11/nyregion/11REST.html

http://query.nytimes.com/search/full-page?res=9502E5DE143BF931A35751C1A96E958260&fta=y

[Douglas]

HELP!

My wife has invited a vegan colleague for dinner. Normal vegetarians (especially the fish loving kind). I can handle. Vegans are a whole 'nother matter. Apart from resisting the temptation to surreptitiously lace everything with slivers of fillet steak, do the kind people here have any suggestions of favourite dishes that could satisfy a vegan.

[Jimmy Cantiello]

Douglas, one of our resident vegetarians here on the Corner is Patricia. I don't think she's a vegan but she definitely would know more than an omnivore such as myself. Try doing an internet search by typing "vegan recipes". You'll be surprised at how much information is out there. Here's a start for you...............

http://www.vegweb.com/food/

[Douglas]

Thanks, Jimmy. Certainly a lot of ideas there, though I am still interested in what vegetarians/vegans have to say. For example, are there dishes you ALWAYS get when invited out?

[clinthopson]

Give 'em a soda cracker!

[Ron Thorne]

Douglas-

I'm not a vegetarian, but do love many vegetarian dishes. I posted a wonderful recipe on the Chiles And Other Hot/Haute Stuff thread here in The Alley.

Please see post #10 for:

Evil Jungle Prince with Mixed Vegetables~

Prepare this dish for them and you'll be real hero, believe me. That is, if they're not put off by a little spice. This is a signature dish of Keo's Thai Cuisine in Honolulu, Hawaii, and it's spectacular.

[clinthopson]

I have to clue you guys in on a great new product from Trader Joe's.

Wasabi mayonnaise - first of all T.J.'s regular mayo is outstanding but when you add the kick of wasabi, you gotta winner!

Try in in tuna (oil packed, of course) chicken or egg salad.

I pan fried some snapper recently and made a tartar sauce with some of the wasabi mayo, capers, and diced shallots - it was a large hit, to say the least.

[Jimmy Cantiello]

We went out to dinner this past Saturday night. It was at a restaurant that I had been to once. I enjoyed it so much I couldn't wait to go back again. I highly recommended it too my sister and her husband. The meal was fine but something happened that made me almost lose it.

I'm willing to put up with a certain amount of bullshit that restaurants try to pull but I do have my limits. I didn't have too much of a problem with the waiter trying to sell us bottled sparkling water. No thanks. I didn't even mind it when the wine steward couldn't wait to empty the wine bottle into our glasses so he could try to sell us another. It did irk me when he poured the last of the wine and filled everyone else's glass and left me with a quarter filled glass without pouring any for me. Of course, since I'm the one that ordered the wine, after ignoring my glass he asks me if we would like another bottle. No thanks, pal.

The last straw came when we received the check, which, by the way, we hadn't asked for.http://www.jazzcornertalk.com/speakeasy/images/icons/icon13.gif As I looked at the check I noticed a charge that read, "2 X $0.50 = $1.00 - Bar". Not knowing what this was I asked the waiter. He told me that it was a surcharge for the two martinis that were ordered because they were ordered up with no olive. I said, "So, what about it?" He told me that because we had drinks with no ice or olives they had to use more liquor. I couldn't believe my ears. I said, "You gotta be kidding me. Is this a joke?" He said, "Uh, no sir, that's our policy, it's done all the time in the business." I promptly informed him that he was full of shit. I told him that I dine out regularly and have been doing so for years and I've never come across such a practice. I told him that if his boss was that fucking chintzy then he should just raise the price of the god damned drinks instead of putting such a ludicrous charge on the bill. I said doing something like that is a slap in the face of the customer. I kept saying over and over, "You gotta be kidding me!" By that time, the manager came over and said that if it upset me that much then they would take the $1.00 charge off the bill. I told her that she was missing my point. Now, anyone who knows me will tell you I could give a shit less about a dollar bill. I think a charge like that in the caliber of restaurant that we were in, or any restaurant for that matter, is chickenshit and I won't be returning anytime soon. What a no class outfit! By the way, the bill for the four of us, including the tip, approached $300.00. Hope the extra dollar helps them out. This joint gets no stars but it does get a big moon!!..............http://www.jazzcornertalk.com/speakeasy/images/icons/icon8.gif

[Monte Smith]

How can you guys think about food all the time?

[Jimmy Cantiello]

Nice french fries......................

[Douglas]

Nice freedom fries!

Nigella bites, indeed.

[clinthopson]

I don't care if she does dumb down the food, Nigella is much better to look at then Emeril.

I have a policy that if I'm overcharged for an item, it comes out of the waiter's tip and I tell them. Especially if the waiter (or waitress) has touted me on a dish or wine. Of course when I deliver my message, the charge is usually corrrected. Funny how that works.

And don't give me that crap about the underpaid server. They make plenty in the places I inhabit.

[patricia]

Originally posted by Douglas
HELP!

My wife has invited a vegan colleague for dinner. Normal vegetarians (especially the fish loving kind). I can handle. Vegans are a whole 'nother matter. Apart from resisting the temptation to surreptitiously lace everything with slivers of fillet steak, do the kind people here have any suggestions of favourite dishes that could satisfy a vegan.

I loved your reference to "normal" vegetarians. :)
I am always interested in meat eating friends' anxiety when they invite vegans or vegetarians or even non-red meat eaters to dinner.
I always tell people who are kind enough to invite me to dinner that they needn't worry about making anything special for me.
I'm not going to starve at their house, even if I just eat salad and vegetables. If you were to have me over for dinner, just do what you usually do, maybe going a little heavier on the vegetables than you usually do.
I don't know about other veggie folk, but I accept invitations to dinner, because I want to socialize, not because of what is going to be served.
I guess you could just serve any meat separately, to be eaten or not. That always is fine with me.

I like pasta/vegetable combinations, big salads, especially ones which have lentils, or avocado in them.
Some vegans rely heavily on tofu, as a source of protein, so you might want to check out the many varieties of tofu products that a Vancouver company [Yves] distributes in the U.S. as well as across Canada.
But, don't worry yourself loop-legged about a protein source. One dinner without one is not going to cause a protein deficiency in your guest.
In other word, relax. They're there to see you. The only time we get to eat exactly what we want is at home. :)

[Douglas]

Thanks for the calming words, Patricia.

We have now invited a large number of people, which has forced a changed of plans. My main concern of balancing a menu that would simultaneously satisfy a vegan and omnivores is no longer binding as by necessity it will need to be self service.

Ron's suggestion looks good and I think we shall have a shot at that for one dish. Tofu is another good idea and as my wife is Japanese that responsibility will be delegated. http://www.jazzcornertalk.com/speakeasy/images/icons/icon12.gif

I do like many vegetarian dishes, but preparing a meal for a vegan is like cooking with one hand tied behind your back. No cream, no butter, no cheese. The horror, the horror...

[Jimmy Cantiello]

I just got off the phone with the chef/owner of the restaurant that has the $0.50 surcharge for martinis served neat. Of course he was very apologetic but tried to justify the practice. After asking him if he wanted some honest customer feedback I advised him if he wanted to increase his margin he should do so without biting the hand that feeds him. I gave him a little math/customer relations lesson. I told him that I had been in a restaurant in NYC a couple of days prior to visiting his establishment. I ordered a Bombay up no fruit as I always do. My bro-in-law did the same. When I got the check I noticed that the martinis cost $8.00. I didn't have a problem with that. The martinis at Il Palio cost $6.00 + that stupid $0.50 charge. BOGUS! If you want to smoke me, don't tell me when you're doing it. He assured me that they would try to fix the way the checks are printed out. I also advised him to remind his wait staff not to deposit the check on the table until it's asked for...................

[Monte Smith]

Love your martini drama, Jimmy. I am a little disappointed that it got resolved with nobody's legs being broke. But I agree with you on every point. Chintzy is right. 50 cents to compensate for lack of olive displacement. Carumba.

[patricia]

Originally posted by Douglas
Thanks for the calming words, Patricia.

We have now invited a large number of people, which has forced a changed of plans. My main concern of balancing a menu that would simultaneously satisfy a vegan and omnivores is no longer binding as by necessity it will need to be self service.

Ron's suggestion looks good and I think we shall have a shot at that for one dish. Tofu is another good idea and as my wife is Japanese that responsibility will be delegated. http://www.jazzcornertalk.com/speakeasy/images/icons/icon12.gif

I do like many vegetarian dishes, but preparing a meal for a vegan is like cooking with one hand tied behind your back. No cream, no butter, no cheese. The horror, the horror...


You're welcome, but you seem to have the situation under control. Don't worry so much. We of the vegetarian persuasion, at least the ones that I know, don't want our friends not to invite us to dinner because they're worried about what to serve us. I don't come to anyone's house just to eat. I go for their company.

[Uli]

Originally posted by patricia
You're welcome, but you seem to have the situation under control. Don't worry so much. We of the vegetarian persuasion, at least the ones that I know, don't want our friends not to invite us to dinner because they're worried about what to serve us. I don't come to anyone's house just to eat. I go for their company.

I once new a guy of the vegetarian perusasion who ate everything I had in the house. He did not eat the stuff at home but for me he made an exception. The cat was so nice he ate my steaks.

[patricia]

Originally posted by Uli
I once new a guy of the vegetarian perusasion who ate everything I had in the house. He did not eat the stuff at home but for me he made an exception. The cat was so nice he ate my steaks.


LOL!!!! Well, there you go. :)

[Jimmy Cantiello]

NYC RESTAURANT NEWS HERE (http://www.nytimes.com/2003/06/25/dining/25OFF.html)

[Jimmy Cantiello]

I have the whole house to myself today so I decided to listen to some music and whip up a giant batch of escarole and beans.

I picked up three bunches of 'scarole and a couple of packages of chicken thighs. I braised the chopped 'scarole in a separate pot in batches. In another huge pot I sauteed some chopped onions and thinly sliced garlic.

When I finished braising the 'scarole I dumped all of it into the pot that had the onion and garlic in it. Then I added a couple of 50oz. cans of chicken broth. In the meantime I had baked the chicken thighs in the oven. When they were done and cooled enough to handle I ripped them into pieces and put them into the pot as well. Then I added two cans of chopped tomatoes along with some oregano, marjoram, and thyme as well as some kosher salt and freshly ground black pepper. Cooked the whole thing for about 30 minutes. I turned the burner off and added three cans of rinsed cannellini beans. It's sitting on the stove waiting to be savored with a ciabatta roll and a grating of pecorino romano.

Life is good.....................

[Brian Olewnick]

Mmmm...Sounds like that'll taste almost as good as your avatar, Jimmy.

[Jimmy Cantiello]

http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/goodhousekeeping/feb04/recipe/0204gh_escarolebean.jpg

Smells great, Brian..................

[hornplayer]

I have the whole house to myself today so I decided to listen to some music and whip up a giant batch of escarole and beans.

I picked up three bunches of 'scarole and a couple of packages of chicken thighs. I braised the chopped 'scarole in a separate pot in batches. In another huge pot I sauteed some chopped onions and thinly sliced garlic.

When I finished braising the 'scarole I dumped all of it into the pot that had the onion and garlic in it. Then I added a couple of 50oz. cans of chicken broth. In the meantime I had baked the chicken thighs in the oven. When they were done and cooled enough to handle I ripped them into pieces and put them into the pot as well. Then I added two cans of chopped tomatoes along with some oregano, marjoram, and thyme as well as some kosher salt and freshly ground black pepper. Cooked the whole thing for about 30 minutes. I turned the burner off and added three cans of rinsed cannellini beans. It's sitting on the stove waiting to be savored with a ciabatta roll and a grating of pecorino romano.

Life is good.....................

Yum, Jimmy! what did you drink with that?

I made my famous rabbit last weekend... thought of you last night while we were chowing down..... :)

[Jimmy Cantiello]

Actually, I finished off the Montepulciano d' Abruzzo that I was drinking while putting everything together.

mmmmm, coniglio sounds good.

[Enforcer]

Jimmy,

What's the best way to cook sausage? Let's say I want to cook some breakfast sausage in a pan. How would you do it? How much heat, for how long, in what (oil, water, butter, nothing) and how do you know they're done? Same question with Italian sausages on an outdoor grill. Just curious.

[Jimmy Cantiello]

With both breakfast sausage and Italian I start them out in a saute pan with a small amount of water on medium to low heat. During this stage you can cover the pan if you want. Then I brown them well to finish 'em. No oil or butter is needed for this stage since the sausages are fatty to begin with.

I know they're done by the way they look. I know that this sounds like a bullshit answer to timing but when you've been cooking as long as I have you don't usually pay too much attention to timing by looking at the clock. It eventually comes by instinct. I will say this, though. There is no need to hammer sausages until they are completely dried out. Just cook 'em until all pink is gone from the inside but make sure they're still juicy. Many times I've eaten sausage with the the barest hint of pink inside. Hasn't seemed to hurt me yet. But remember, don't overcook. Nothing worse than tasteless dried out food.

As for the outdoor grill, same basic principle. Start out with low heat and finish with higher heat. You can also parboil the saugages before grilling them.................

[Enforcer]

Great, Jimmy. Thank you!

[Chris D]

For Italian sausage on the grill, I have tried many methods. Parboiling in an onion-and-green-pepper bath can work well, but lately I've found that the sausage is juicier just doing in straight on the grill, turning it regularly and keeping an eye on it.

I'm curious which Jimmy prefers: sweet, hot or mild. I like 'em all, but tend toward the sweet 'cause I like that extra fennel-y taste.

[Jimmy Cantiello]

You're right Chris, I don't bother to parboil either. I also like sweet sausage the best for the same reason as you. Bratwurst on the grill is very good as well, btw...................

[Jimmy Cantiello]

Perfect day to cook. I made a killer kale soup today. I sliced a bunch of garlic cloves nice and thin and chopped up some green onions while my big stockpot was heating up some extra virgin olive oil. Dumped the garlic and onions into the pot and let them cook on low heat while I chopped up the kale. When the kale was ready I put all three cut up bunches sans the stems into the pot to keep the garlic and onions company.

As the kale cooked down and reduced I rinsed a large can of cannelini beans and set them aside. The kale and friends simmered for about twenty minutes or so. Time for two huge cans of chicken broth and four bay leaves to join the mix. After that simmered for a little while longer I added two cans of chopped tomatoes some hot pepper flakes and some dried marjoram. After a bit more simmering to allow the flavors to mingle and get happy I dumped the rinsed beans into the mix. Didn't want them to join the party too soon or they'd get too mushy. I don't like mushy.

Right after the beans went in it was time to turn the heat off and let everything rest. At this point the aroma was incredible. It was at this time that I realized that I really had a kale stew not kale soup. Hey, that was okay with me. I'm not a big fan of watery or thin soup. I like a little oomph in my soup. A sample taste was on the money. Exactly what I was looking for on this cold snow covered Sunday. Can't wait to have a bowl or three........

http://www.cyberbilly.com/meathenge/images/dec/Kale003-thumb.jpeg

[frankenmeister7]

Mmmm...Sounds like that'll taste almost as good as your avatar, Jimmy.


well brian what is jimmys avatar. a tv screen with snow or is it something that its beyond my comprehension??

give me a clue or two, three, four. :o

[bluenoter]

well brian what is jimmys avatar. a tv screen with snow or is it something that its beyond my comprehension??

give me a clue or two, three, four. :oFranki--

I can answer that one for you. Yes, Jimmy's avatar is probably a TV screen with snow. However, when Brian posted the message that you quoted, Jimmy was using a different avatar--obviously one with some yummy-looking food.

On the People thread, you asked people to correct you if you were wrong about the group photo having been taken in Chicago. I did. Take a look at my post. :)

[patricia]

Perfect day to cook. I made a killer kale soup today. I sliced a bunch of garlic cloves nice and thin and chopped up some green onions while my big stockpot was heating up some extra virgin olive oil. Dumped the garlic and onions into the pot and let them cook on low heat while I chopped up the kale. When the kale was ready I put all three cut up bunches sans the stems into the pot to keep the garlic and onions company.

As the kale cooked down and reduced I rinsed a large can of cannelini beans and set them aside. The kale and friends simmered for about twenty minutes or so. Time for two huge cans of chicken broth and four bay leaves to join the mix. After that simmered for a little while longer I added two cans of chopped tomatoes some hot pepper flakes and some dried marjoram. After a bit more simmering to allow the flavors to mingle and get happy I dumped the rinsed beans into the mix. Didn't want them to join the party too soon or they'd get too mushy. I don't like mushy.

Right after the beans went in it was time to turn the heat off and let everything rest. At this point the aroma was incredible. It was at this time that I realized that I really had a kale stew not kale soup. Hey, that was okay with me. I'm not a big fan of watery or thin soup. I like a little oomph in my soup. A sample taste was on the money. Exactly what I was looking for on this cold snow covered Sunday. Can't wait to have a bowl or three........

http://www.cyberbilly.com/meathenge/images/dec/Kale003-thumb.jpeg


Jimmy, the soup looks delicious!!! One question. The Bay leaves. Do I leave them in, risking comments from those who end up with one and frown, or take them out, before serving??

[Jimmy Cantiello]

Patricia, I usually take them out if I spot them while transferring the soup to a storage container. If I don't see one until I'm actually eating a bowl of the soup I'll just fish it out and continue eating. One thing you don't want to do is pop one of those babies in your mouth. As you know, bay leaves give great flavor but are very nasty tasting when actually bitten into..........

http://www.seasonedpioneers.co.uk/sp/images/ingredient/bay_leaves_mediterranean.jpg

[patricia]

Patricia, I usually take them out if I spot them while transferring the soup to a storage container. If I don't see one until I'm actually eating a bowl of the soup I'll just fish it out and continue eating. One thing you don't want to do is pop one of those babies in your mouth. As you know, bay leaves give great flavor but are very nasty tasting when actually bitten into..........

http://www.seasonedpioneers.co.uk/sp/images/ingredient/bay_leaves_mediterranean.jpg


Thank you Jimmy. When you didn't mention taking them out, I thought that all these years I was missing a taste treat. My mother always used the biggest ones that she could find so that she could fish them out of stews and soups before she served them. I remember her puzzlement at one of her friends who used to chop them up, making it impossible to do that.

[clinthopson]

Actually, the best things to do with those used bay leaves is to dry them, shred them, roll 'em up and sell them to unsuspecting teenagers.

[bruce massey]

What kind of bay leaves are you using? If they are anywhere near decent you shouldn't be able to leave them in for more than a few minutes without them totally overpowering your dish!

Patricia probably suffers from freeze dried bay leaves in the great white north. They are a very tricky additive.

[Jimmy Cantiello]

Well, Bruce, I don't really know what kind of bay leaves I'm using but they definitely don't overpower the dish no matter how long I leave them in. All I can say is that they are relatively small as opposed to the larger fatter variety...........

[patricia]

Patricia probably suffers from freeze dried bay leaves in the great white north. They are a very tricky additive.

I seem to remember my mother using only one gigantic, or two somewhat less gigantic ones and taking them out long before the whatever it was was served. The point was that she wanted to be able to see them in there to snatch them out. "Freeze Dried"? There was no such thing when I was little. Mother ALWAYS used fresh herbs, grown in little pots on the windowsill in the kitchen and freshly ground spices. So do I. :D :cool:

[hornplayer]

[b][color=darkred]Patricia, I usually take them out if I spot them while transferring the soup to a storage container. If I don't see one until I'm actually eating a bowl of the soup I'll just fish it out and continue eating. One thing you don't want to do is pop one of those babies in your mouth. As you know, bay leaves give great flavor but are very nasty tasting when actually bitten into......... I don't recall nasty taste having anything to do with removing dried bay leaves from your food before eating. They are very sharp, and can scratch your mouth, throat, esophagus if you try to eat them.. If they get into your esophagus, they can do serious damage.

[Jimmy Cantiello]

Picked up some of this stuff at my local specialty food shop. I've been using it on just about everything except ice cream. Wonderful taste! It's a mixture of sea salt, fresh garlic, fresh rosemary, fresh sage, and pepper. Very versatile, it can be used in soups, for chicken, veal, seafood, beef, as well as salad and roasted vegetables. Highly recommended..............

http://www.happycookers.com/images/3-3779.jpg

[Jimmy Cantiello]

If you are bothering to read this thread I have to assume that you are interested in cooking, eating, and restaurants. So, you may also be interested in a new PBS series called "Cooking Under Fire" which makes it's debut tonight. Check it out if you have the time.

http://www.pbs.org/wgbh/cookingunderfire/about/index.html

[clinthopson]

In the "Food" section of today's LA Times is an article about "cool cooking" fish.

http://www.latimes.com/features/food/la-fo-calcook27apr27,1,4104778.story?coll=la-headlines-food&ctrack=1&cset=true


I've doen similar things and the fish always comes out very moist and tender. It's worth a try.

[hornplayer]

If you are bothering to read this thread I have to assume that you are interested in cooking, eating, and restaurants. So, you may also be interested in a new PBS series called "Cooking Under Fire" which makes it's debut tonight. Check it out if you have the time.

http://www.pbs.org/wgbh/cookingunderfire/about/index.html
Interesting there are no Hispanics in the 12.... they're about 98% of the line....

[clinthopson]

The first two shows of "Cooking Under Fire" were very entertaining.

The guy they 86ed was a girly man, what a whiner! His egg episode was embarrasing. It takes at least 8 minutes for a quart of water to come to a boil, even with a lid. That doesn't leave much time for anything creative.

I think it will come down to the Japanese guy, the obnoxious babe from NY, the black guy and the big guy from N.O.

I was amazed that most of these experienced cooks didn't have a clue as to how to do a proper mise en place.

[Jimmy Cantiello]

What shocked me the most was how some of the preliminary contestants (not the final twelve) didn't even know how to hold a knife let alone do a simple dice on an onion. Reminded me of the open auditions on American Idol when all those people who couldn't carry a tune thought they could actually sing. This should be interesting. As much as I like to cook, I know my level and it's not up to working in a professional kitchen as a chef but at least I can dice an onion.............

[Pete C]

at least I can dice an onion.............

But can you core a apple?

[clinthopson]

But can you core a apple?

I can core an apple, dice an onion, French a fry, peel you a grape 'caude I'm a MAN, EMM AYY ANN!

[Jazzzoline]

Anyone mentionned "pop me a cork" ?

[hornplayer]

The first two shows of "Cooking Under Fire" were very entertaining.

The guy they 86ed was a girly man, what a whiner! His egg episode was embarrasing. It takes at least 8 minutes for a quart of water to come to a boil, even with a lid. That doesn't leave much time for anything creative.

I think it will come down to the Japanese guy, the obnoxious babe from NY, the black guy and the big guy from N.O.

I was amazed that most of these experienced cooks didn't have a clue as to how to do a proper mise en place.
I agree with you, Clint, except that I think the wise-ass babe from New York (out of Kentucky?) will 86 herself because of her attitude. I think the woman left standing the longest will be Autumn.

and btw, have you seen Zov's beautiful new cookbook?

[Jimmy Cantiello]

But can you core a apple?

Not a problem, pal................

http://www.theauctionpoint.net/p_14276honeyplates0001.jpg

[clinthopson]

and btw, have you seen Zov's beautiful new cookbook?


Yes, it is quite beautiful. She's a very special person as is the rest of her family.

[RainyDay]

It's here! I finally bought it! I waited for a good price and with my 20% discount card, I bought the Kitchen Aid Pro 600 - 575 watts of raw mixing power. Yeeehaw!

[patricia]

What shocked me the most was how some of the preliminary contestants (not the final twelve) didn't even know how to hold a knife let alone do a simple dice on an onion. Reminded me of the open auditions on American Idol when all those people who couldn't carry a tune thought they could actually sing. This should be interesting. As much as I like to cook, I know my level and it's not up to working in a professional kitchen as a chef but at least I can dice an onion.............

I agree Jimmy. Although anyone who describes me as a good cook would be lying, so as not to hurt my feelings, I do know the basics, thanks to my mother. So, I am continually amazed at how so many would-be professional chefs don't know how to do things like dice an onion. ALSO, how come so many chefs on television do not know that when preparing asparagus, you do not cut asparagus, until after you have snapped the ends off, at the point where they snap naturally. So, you take each stalk and snap off the ends with your fingers, thus eliminating the tough, woody part. THEN you cut them on an angle, if you want smaller pieces. Whew. Even I know that. :rolleyes:

[clinthopson]

Rainy, may you enjoy your Kitchen Aid bad boy in good health.

A kitchen without a Kitchen Aid mixer is not complete.

I've had mine for 30+ years and it still cranks. In fact I used it to mix meatloaf just last night.

[Jimmy Cantiello]

Actually, Patricia, I don't happen to agree with the asparagus snapping off thing. I love asparagus and I cook it a lot. Good asparagus is not woody to begin with. My method is quite simple and results in perfect asparagus.

I simply take several stalks, line 'em up and slice off about half an inch from the bottom just to get rid of the dried out part. I then take each individual stalk, lay it on the cutting board and shave it with a vegetable peeler being careful not to exert too much pressure so as not to take off more than just a thin layer all the way around. Sometimes the asparagus is much more woody than other times. If you get really fresh thin asparagus you may not even have to touch it at all before it's cooked. Once that tough outer layer is removed (more for fatter stalks, less for thinner) it can now be cooked. I'll guarantee that the whole stalk will be tender, not just the top.

The whole secret, as you know, to cooking asparagus is not to overcook it! There are not too many things worse than overcooked asparagus, especially the canned variety. By it's very nature canned asparagus is so overcooked that it ceases to be edible.........

[clinthopson]

Good technique Jaime.

I use a Global bird's beak knife which doesn't clog up like a veg peeler does.

I prefer the fatter sparrowgrass, the skinny stuff tastes kind of grassy to me. I cook it in a Chinese steaming basket for 7-8 minutes, it always comes out perfect. We have it at least twice a week.

[patricia]

Jimmy and Clint, I think that we agree on one thing and that is that asparagus particularly is ruined if it's overcooked.
Another vegetable that people tend to overcook is broccoli. In fact, I'm convinced that the reason so many people don't like green vegetables is that they cook them dead.
If they are avocado green and limp on your plate, THEY ARE COMPOST, not dinner. ;)
I often get the impression that many people think that they are killing harmful germs by cooking the dickens out of vegetables.
If they are clean and fresh enough to eat raw, then cooking them just changes their texture.

[hornplayer]

not necessarily true, Patricia. Many vegetables are much easier to digest when cooked. I also don't like mushy, overcooked veggies, but I dislike undercooked hard ones just as much. With a little practice, veggies are just about the easiest things to "get right!"

[Jimmy Cantiello]

I also don't believe in hammering vegetables. That gray-green color and limpness that Patricia describes is very unappetizing not to mention devoid of any nutritional value. On the other hand, I think under cooking vegetables, although good for preserving the vitamins and fiber in them, doesn't allow the vegetables to attain the depth of flavor that you should be aiming for if you're looking to present an appetizing dish. When I'm cooking a meal my focus is on making the dish taste the best it can taste. In order to accomplish that I try to take care to cook food to the point of allowing the most depth of flavor to come through while at the same time not over cook it beyond the point of losing the essence of whatever you may be cooking. Obviously different foods have different cooking times and some foods are more forgiving than others in terms of what you can get away with. But hey, if you like vegetables less cooked and you're willing to sacrifice a little flavor to gain more nutritional value, that's okay with me. The point is, you still have to be mindful to pay attention to that window of time when a given food goes from being fully cooked to being rendered tasteless.................

[patricia]

Perhaps I should have specified green vegetables, that grow above the ground, like asparagus, cabbage, broccoli, brussel's sprouts, fiddleheads etc. and cauliflower.
With root vegetables and potatoes, I prefer them baked, in a cast-iron Dutch oven with a tight lid, in the oven. I peel and dump a good variety, turnips, carrots, parsnips and potatoes, peeled, well seasoned and with something to moisten them [usually vegetable broth], just a little so they don't burn. You're not boiling them. Then put the covered pan in the oven at around 225 degrees for at least an hour and a half or so. Longer doesn't matter, but DON'T LIFT THE LID ONCE IT'S IN THE OVEN!!! The potatoes are peeled and cut in half lengthwise and placed on the top at the same time as the vegetables. I usually sprinkle some seasoning salt on the cut sides of the potatoes. Be sure that you use a really heavy pot, with a tight lid. The carrots and turnips carmelize and the potatoes, being on top, steam. Don't add butter. If your family or guests like butter on their veggies, they can add it at the table. Easy and makes me look like I can cook. :D

Note: my girls wouldn't eat parsnips and turnips if they were boiled or steamed, but they loved them when I used this method. :cool:

[Jimmy Cantiello]

Parsnips are totally underrated. I think it's because they have a kind of funny name. It seems like a name that a comedian could really work with. Anyway, parsnips have a wonderful flavor, a flavor that's different and unusual. In cooking and eating, different and unusual is good. Ergo, parsnips are good................

[Ron Thorne]

Hey, Jimmy, what's for dinner? I haven't asked this in a while, and since I know you're cookin' tonight ...

Now, it's about time to commence to steppin' to the Mingus Big Band concert. Perhaps some seared ahi and cocktails after the concert. Mmmmm.

[bostontricky]

We picked up a fairly foolproof way to steam cauliflower and broccoli from a Graham Kerr cookbook: equal amounts of each, steam the cauliflower alone for five minutes, add the broccoli and steam for five more minutes.

Works for Soccer Dad, probably should work for you all as well. You could also add carrots in with the cauliflower, and zucchini in with the broccoli at the five-minute mark, but the Trickettes are big fans of neither, so we cut them out.

[Jimmy Cantiello]

Just got off the phone with a guy by the name of Thorne, Ron Thorne. I told him that I would be whipping up a late night snack. He told me that he and his better half, Patti, would be taking in a Mingus Big Band concert tonight. I advised him that he should, at the very least, spring for post concert cocktails before heading home.

As for my late night snack, that will be a couple of bratwurst on small grinder rolls topped with minced onions and roasted garlic mustard with a side of Cape Cod dark russet potato chips. I'll probably follow that with a pint of Ben & Jerry's Cherry Garcia ice cream. After I polish off the ice cream I'll most likely laugh myself to sleep. Ron, Patti, have fun. That's an order!.............

[Ron Thorne]

Aye, aye, Jimmy. Patti and I will be out the door in ten minutes. Woo HOOOOOOOO!

[RainyDay]

Well, the Kitchen Aid is set up. It's huge. I made a batch of buttermilk biscuits and the darn thing does it all. It cuts the butter into the flour (no more pastry cutter!) and then makes a lovely dough after adding the buttermilk. I celebrated by making a batch of home fries and a three-egg veggie omelet to go with the bicuits. Kitchen's a mess. This is the most cooking I've done in weeks. I used red onion for the home fries for the first time and I'll never use yellow onion in home fries again. I usually use red onions for salsas or for grilled sandwiches but I haven't cooked with them. Much sweeter and great with potatoes.

This is going to making baking so much easier and I can bake more often because it's going to be a lot less like manual labor. Not to mention I won't end up with batter all over the walls.

Clint: Great suggestion to use it for mixing meat loaf.

[Jimmy Cantiello]

Hey, Rainy, those KitchenAid mixers are great aren't they? I got Joanne one a few years ago and she loves it. She's the baker of the house so she appreciates what a work saver it is. There's only one problem with those things. The more you use it the bigger your waist gets.......

[RainyDay]

The waistline issue is of concern because I already look like a basketball.

[clinthopson]

I use the dough hook to mix meat loaf, that way it doesn't beat a lot of air into it. I like my leatloaf like I like my women - firm and solid! :cool:

I don't like brocolli so I don't cook it. Cauliflower is best when it's cooked like pot stickers, a covered pan, a small amount of water and some olive oil. Cook it until the water is evaporated and then brown the stuff, it's very tasty with some grated parmesan or pecorino.

Brussel sprouts also come out very tasty this way.