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Ballottine's picture

...and it has everything I want to make.  Bal

 


So much to cook; so little time.

 

So much to cook; so little time.

shoechick's picture

(post #39136, reply #1 of 103)

You got 82 before Taunton changed their cover page?  they still show the current issue as 81.  Are you sure it's 82?  what are some of the recipes? and what's on the cover?

Cinderella is proof that shoes can change your life....

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Ballottine's picture

(post #39136, reply #2 of 103)

You got 82 before Taunton changed their cover page?  they still show the current issue as 81.  Are you sure it's 82?  what are some of the recipes? and what's on the cover?


Your wish is my command....lol... (even  though my Shun knife sliced a tip of my finger  very neatly and Ican use only one hand....)bal


HOLIDAY EXTRAS: bonus cookie collection * mix & match menus*dessert party


december 2006 NO 82


fine Cooking


how to roast a perfect prime rib


make & freeze appetizers


authentic lasagna


4 ways to cook green beans


weeknight chicken braises


the cover  picture is  that of prime rib and  the caption underneath


tip:sear it first, then slow roast.


PS: I find 82 very exciting  because all of the chefs featured are the members of my current "Olympus." 


the prime rib recipe is from Suzanne Goin, whose recipes I adore,


Green beans on the side from Ris Lacoste, whom  I worship,


Just Desserts by Abigail Johnson Dodge, epidemy of perfection, in my book


Lasagna from Joyce Goldstein, I use her recipes a lot all the time and have  many of her numerous books


Raising the Bar Cookie, by Nicole Rees,  whose recipes I am definitely  going to try this time. 


 


So much to cook; so little time.

 

So much to cook; so little time.

shoechick's picture

(post #39136, reply #3 of 103)

You lucky person to get it so early!!

Cinderella is proof that shoes can change your life....

The World is a book, and those who do not travel read only a page.  ~St. Augustine

whatscooking's picture

(post #39136, reply #5 of 103)

Did Molly Stevens write the Chicken Braise recipes?  I was looking at her book over the weekend and was enamored with a whole braised chicken recipe.  But I resisted, I didn't buy the book, but I will be putting on my x-mas list.  Maybe Santa will come through for me.


I sure hope mine comes soon.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

ibozo's picture

(post #39136, reply #6 of 103)

No Jennifer McLagen wrote the braising article.

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”
Alfred E. Newman

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” Alfred E. Newman
Ballottine's picture

(post #39136, reply #7 of 103)

Molly Stevens' book is a keeper. You wiil enjoy it, especially in the winter.  bal

 


So much to cook; so little time.

 

So much to cook; so little time.

Gretchen's picture

(post #39136, reply #9 of 103)

I think the Molly Stevens book is available at zooba or Amazon for a good price now. Seems like someone has said that. It is a really good book.

Gretchen

Gretchen
Wolvie's picture

(post #39136, reply #12 of 103)

I received mine yesterday as well - thought it was a bit early, but - the recipes look good. :-)

 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

Gretchen's picture

(post #39136, reply #13 of 103)

When we were discussing the Chocolate issue and whether THAT was the holiday issue, Li or someone posted when the next issues were coming out.  It was really telescoped--I think January issue will be here soon also!!

Gretchen

Gretchen
noreenla's picture

(post #39136, reply #14 of 103)

When I called Customer Service they told me the January issue would be in hand by November 23rd!  An issue every month for three months seems like a dream come true!!

Gretchen's picture

(post #39136, reply #15 of 103)

That was sort of my "surprise" also.

Gretchen

Gretchen
MadMom's picture

(post #39136, reply #16 of 103)

Got mine today...wowee, and I haven't even had a chance to try any of the recipes from #81 yet!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Adele's picture

(post #39136, reply #17 of 103)

Got mine today, as I was leaving.  But I did glance at the tips, would that be Gary's?


I now want to know how many of you get high before going in the kitchen.  Using the dishwasher to raise dough?  Come on.  Edit:  I must assume they have an oven to bake the dough.


But, but, it's SUPPOSED to taste like that!


Edited 10/19/2006 1:00 pm ET by Adele

But, but, it's SUPPOSED to taste like that!

ibozo's picture

(post #39136, reply #4 of 103)

I got mine today.

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”
Alfred E. Newman

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” Alfred E. Newman
Ballottine's picture

(post #39136, reply #8 of 103)

I hope you will enjoy it as much as I do...bal

 


So much to cook; so little time.

 

So much to cook; so little time.

assibams's picture

(post #39136, reply #10 of 103)

Wow, you two sure know how to stick a knife - and turn it ;-) I received #81 only a week or so ago, and you get to peruse and use #82 already! Le pout!


Be yourself. Everyone else is already taken.

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

pamilyn's picture

(post #39136, reply #30 of 103)

Love your tag line..

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Gary's picture

(post #39136, reply #11 of 103)

I hear rumors that someone you know has a cooking tip in that issue.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Ballottine's picture

(post #39136, reply #18 of 103)

Congratulations!!!


If the tip about herb sachet  is your  --  it is brilliant.  I already used it last night and it works.  You should have gotten the prize for best tip, but I guess, "via email" can't compete with a "Chateauneuf-du- Pape address." lol 


(The only other tip that I got from CT I couldn't live without  is Jean's:keeping  clean baggie in my Crisco can to use for preping baking  pans.)  Bal


PS: now, if you could only give me a tip on how to beat "L index finger avulsion..." lol


 


So much to cook; so little time.

 

So much to cook; so little time.

plantlust's picture

(post #39136, reply #19 of 103)

82 hath reached the shores of The Lake. In today's mail, SW of Chicago.

Congrats on your published tip, Gary.

Oodles of cool stuff in the book. Cider made from heirloom apples, dessert bar, smashed potatoes & the chocolate caramel tart, horsey doovres & lasagne, testing of Dutch Ovens (I've been thinking of acquiring one) & bar cookies.

I am replete.

Well, except for a question. What if you don't want to use the Kraft caramels(or don't live in an area that has ever HEARD of the things) to make the Nutty Caramel Thumbprints? Is there a recipe for caramel that would work?

25F.  25F!?!  Whose brilliant idea was this anyway?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Adele's picture

(post #39136, reply #21 of 103)

Is there a recipe for caramel that would work?


I am 99.9% sure that CookieMonsters caramel would fit the bill.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

plantlust's picture

(post #39136, reply #22 of 103)

Which issue were her caramels anyway? I'm thinking of these for client gifts. I hear small delicate hints here & there already. And it's not even Halloween!

6 Marvin windows, 5-3 to be determined, 2 back tires & brakes and the lo, hahahot next door.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Gretchen's picture

(post #39136, reply #24 of 103)

Are you  sure about the caramels? Usually in the candy aisle of the super--or your discount drug store. Especially now at Halloween and apple covering.

Gretchen

Gretchen
SallyBR1's picture

(post #39136, reply #25 of 103)

Got mine yesterday - did not have a chance to browse through, but tomorrow is looking good

 


 


"Her shimmyshaky is much better than her chimichurri"
(Glenys, June 2006)

Lee's picture

(post #39136, reply #26 of 103)

Mine arrived on Wednesday.  There are several things I want to try, including the white bean soup and braised chicken dishes.  Gary's tip is by far the best of the bunch.  Not to be snooty, but am I the only one who thinks the winning tip is old hat?  I've been freezing egg whites in ice cube trays for years and thought it was pretty common practice.  Ditto for rehydrating mushrooms and dried cherries/cranberries in warmed wine.  What's newsy about that?  

MadMom's picture

(post #39136, reply #27 of 103)

ITA - my reaction to the winner was "Huh???" since I thought just about everyone did that.  I much prefer the tip I read here, I think Glenys might have been the one who posted it, to freeze leftover wine in ice cube trays and use it for cooking.  That one was rather new to me, and sounded like a great idea...not that I ever have any leftover wine, you understand!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Ballottine's picture

(post #39136, reply #36 of 103)

 Gary's tip is by far the best of the bunch. 


YAP!!!!!!!!!!!


 am I the only one who thinks the winning tip is old hat? 


NOPE!!!


I've been freezing egg whites in ice cube trays for years and thought it was pretty common practice. 


YAP!!!  Also,  when frozen I put mine into foodsaver bags.


Ditto for rehydrating mushrooms and dried cherries/cranberries in warmed wine.  What's newsy about that?


NOTHING!


LOL.  BAL  

 

 


So much to cook; so little time.

 

So much to cook; so little time.

pandabear7575's picture

(post #39136, reply #42 of 103)

THANK YOU! I was floored that was the winning tip. Can't remember off the top of my head, but an issue or two ago the winning tip was to use a hard boiled egg slicer for strawberries and mushrooms. COME ON! That is the oldest one in the book. That section is becoming the comedy section. The winning tips anymore just aren't that great and then there's like 5 others that didn't win that I thought were REALLY useful.

Adele's picture

(post #39136, reply #44 of 103)

I am now convinced they choose half the tips just so we'd have something to talk about!  Still can't get over using the dishwasher to proof dough.  Reminds me of a sitcom where a fish was run through the wash cycle. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

pandabear7575's picture

(post #39136, reply #45 of 103)

Oh, I KNOW. They HAVE to be getting better suggestions that THAT!  I mean this is FC. If readers can't give you something better, just make something up! As soon as I read that one, I thought next thing I know they will have me baking my bread in the dryer on high heat with one of those lay flat screens you can put in so it doesn't tumble. I'm not trying to be mean towards someone's idea because people find some of mine maybe a little off the wall, but I just don't see myself doing that. It's the winners that have me fired up. My favorite in #82 was the paper coffee filter used as a sachet. I never think to buy cheesecloth, and it snags, but I always have coffee filters around. Plus I just think it's an awesome idea. I even called my mom about it. DEFINITELY should have won over freezing egg whites. I mean what DON'T we freeze in icecube trays anymore to make single servings. I think that one has been beaten to death.


I am still bitter about the egg slicer one. My other half thinks it is hysterical I flip right to the Reader's Tips just to see if the winner is bogus again and that I can get so up in arms over something so trivial. (To meet me in real life, I am pretty quiet and subdued) Gary Krause is my winner. I think I will cook something with a sachet tonight in his honor.