legant

Vegetarian dashi, according to several sources, is simply a konbu/kombu or shitake broth. Since there's no protein, will it keep longer? What about miso soup? Once you have the dashi, the soup is easy to make. Can that be kept for a while, say seven days? Or, does miso... a soybean protein... fall into the same category as meat- or dairy-based proteins? Has anyone found instant dashi at WF or TJ?

[Talk about year-end babies!!] Birthday wishes to our own French chef! Welcome back, MBK!

A Birthday shout out to Violet's mom. A year older and a Hammerhead all on the same day??!! Congrats!

(Trying to do her best Andrea Bray imitation) Have a happy, happy, happy, happy belated birthday TXAggie!

Wines... The chicken ragu calls for a dry, white wine. Huh? Before I make a grocery run: What type of whites should I look for? Could I use a dry champagne? Or, can I substitute the pinot noir (that I had planned to serve with the meal)? Cooking with wine usually means a glass in/at hand.

Way back when, home fire extinguishers were often salt, a pan/pot lid, or water.

It's been a weird day; I've been cooking, nibbling and snacking all day: Toll House cookies w/ walnuts Pasta w/ a smoked salmon cream sauce String beans w/ shallots, pancetta and red peppers Crepe w/ smoked salmon, cream cheese and radishes ... a "roving" dinner

Without a doubt: my 8-inch cast iron skillet.

1. steak tartare 2. 20 y.o. Bourbon 3. stove top, indoor smoking 4. one new food (raw or prepared) each month 5. produce biscuits that rival Brendan Cox's 6. host a sit-down, formal dinner for 8 7. dine at Komi 8. prepare at least one dish/meal, each month, from each of the magazines I receive

It's time for year-end reflections and acknowledgements…. This year, I proclaim gratitude to the DR.com community for: … steering me to new restaurants (PS 7, Bob's Shabu-Shabu); … challenging the way I view food and it's production and preparation; … honing my skills in the kitchen (my very own salmon pot pie!); … engaging in fellowship at the various $20 Tuesdays and blow-out events; … daring me to be creative (remember Bok Choi Baby?); … introducing me to new dishes (takikomi gohan) and concepts (sous vide); … inspiring me, through words and pictures, to try something new; … those who allowed me to taste off their plates; … those who looked over my shoulder and guided/encouraged me as I tried new things; … those that touched my life, if only for a moment, and are now lost to me; … my cooking buddies; … friends, new and old; and … one helluva picnic. Special shout outs to: … Antonio Burrell for steering me off the beaten path; … my cooking gurus who have taught me so much; … Ann Cashion for her reflections and candor; and …the bartenders who have taken very good care of me, trying times or not. And, most importantly, to Rocks for: … providing this space, this community; … his support and encouragement; and … his willingness to admit when he's wrong. For these things I am truly grateful. Ache!

I've done lamb shanks w/ beans a few times with good results. However, I can't bring myself to "set it! and forget it!" The first time, an overnight cooking, the liquid dried up sometime during the night. I slept well, waking occassionally to wonderful smells. It was in the morning that I discovered the burnt sauce. The second crockpot meal -- I believe it was beef something -- also dried out. However, it was a sleepless night: I got up several times to add liquid. I decided then and there that I would never leave a crock pot unattended; a cat may have nine lives, but... I can't imagine leaving a pot, let alone a crock pot, unattended for any period of time. I'm with Pat on this one; Ferment Everything's posts sent me into a panic. I was in a house fire as a kid and, although I don't remember what started it, I guess the memory of possibly losing what's near and dear has left its imprint. And, yes: I do unplug appliances before vacations.

And the cheesecake made me greedy. >> click <<

Has anyone tried to make Pho at home? I did find a few online recipes from the usual suspects epicurious, recipezaar, and food network. Any others out there?

Nam Viet's Pho Firehook's brownie Breakfast and achy cough-and-cold relief! No better way to start the day.

It may not be "classic" but it was just added to my rotation: Blood and Sand

To what... The end of this frickin' holiday season! And rude, inconsiderate frickin' holiday shoppers.

Welcome, jcnorton! And congrats on your first post. (I don't remember who or where or when but didn't somebody recently post, during the summer, about Indian on 14th street, below U and above P Streets?)

Ah! Yes! The home of the mutant fried chicken. On my last visit, both of my dining companions, good ol' Southern boys, cut the crust off the chicken. I forgave them when One mentioned he was having blood work done later that week and Two has a wheat allergy. (Two did, however, willingly risked anaphylactic shock for a piece of that cake.) Nonetheless, they both thoroughly enjoyed the meal. Alas, on the advice of my doctor, I limit myself to only four visits a year.

Parmesan chicken Mashed potatoes Edamame Ginger snaps

New Year's eve and day meals are usually the only days I indulge in holiday cooking. This year's eve dinner: Crab macaroni and cheese Spinach with nutmeg and shallots (Trying to decide between) Caramelized banana tartlets w/ chocolate port sauce OR Crepes w/ Nutella Split of sparking wine I usually fall asleep about 10:30, with a glass of eggnog close at hand, with visions of the next day's traditional New Year's Day breakfast: Scrambled eggs Scrapple Pillsbury Grand biscuits* Mimosa (*Yes, that stuff in the can… with the black stripe you press to open… with 500 grams of fat.) Sometime during the day I'll cook: Hoppin' John w/ Kielbasa Collards Cornbread

My sister, who works for Procter & Gamble, gets a holiday basket... comprised of P&G food and products... each year. Usually I'm in Cincinnati to raid the goodie basket, but, alas, I spent Thanksgiving in DC. In addition to a ham she got: *Silver Ice Bucket w/serving tongs and tong holder *Pantene Shampoo & Conditioner *Gillette Deodorant *Chocolate Almond candy *ThermaCare Heat Wraps *Iams Cat Food, *Puffs Plus Lotion w/Vicks *Pringles Smart Flavor Sweet Mesquite Barbecue *Pringles Select Parmesan Garlic Crisps *Gourmet Thumbprint Cookie Mix *Cinnamon Pear Cheese Ball Mix *Dunkin Donut Original Blend Coffee *Febreze Odor Eliminating Candle *Secret Deodorant *Olay Body Wash *Old Spice Hair & Body Wash *Duracell Battery *Gillette Champions Calendar

Thanks for the idea!Warmed whole wheat tortilla w/ peanut butter and strawberry jam Ugandan tea Tangerine

Often times, I have no idea what you people are talking about. Thank gawd there is Wikipedia:

Prepared brunch for eight for a friend: Nibbles: Three types of herbed, cream cheese crepes: filled w/ chopped, radishes, smoked salmon; Portobello and oyster mushroom duxelle; and chopped tomatoes, kalamata olives, capers Salad: Spinach salad w/ mandarin oranges, toasted walnuts, red onions, and baked goat cheese croutons; honey mustard vinaigrette Mains: Two stratas: one with a rather spicy pork sausage and a rather plain one for the vegetarian Spicy shrimp over creamy grits Dessert: Cinnamon-apple cake Most everything was prepped, and delivered, the night before; the host had only to cook the grits and the stratas. Despite very explicit instructions, she burned the stratas. Even more disappointing: there were no leftovers; I had to take her word on how everything turned out.

Eric ~ before you sign off, a lot of questions. There were a lot of words and techniques that were new to me: Guanciale: I know this is a pork product. Is this a specific part of the jowl, that you sliced off? Or, is something you had cured previously? Pellicle: Huh? Google was no help here. Although I can never imagine having a cold smoker, you mentioned modifying the output tube. Is the smoke funneled out through this tube (rather than escaping through the top)? What's the cup thing, just over the edge of the counter? How does the cold smoker actually work? Were the pecans used to flavor the pork? Whole, in-the-shell pecans, right? Say more about the spleen. All you did was layer it with sage and bacon, roll and skewer, and bake in stock (braise?) for 1.5h? Did you sear it before it went into the oven? Did you cover the pan while in the oven? There's a layer of white in your picture; is that a layer of fat? What did the final product taste like liver? Or, was it the texture of liver? How much did the spleen cost? And- how did you know you got it right? Had you had this dish before? And- what was the reaction of your guests? FYI: The thread will remain open until Sunday, allowing for follow-up questions and answers. Thanks again, Eric, for blogging this week. Granted, there are some things I would never "try at home"- I won't be rushing to buy "the whole beast"- but it has been a learning experience. And, yes: I'm still waiting for that dinner invitation. I just figured the line was busy - good reason, huh, to get call-waiting - when you called previously.