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soupereasy's picture

Glanced through the new issue. Best so far, there are some things of interest. They are learning.


Article by Bruce Aidells was really good.

Biscuit's picture

(post #39659, reply #1 of 105)

I got mine today, too!  And yes, it does look good - but I only glanced through.  I will read more later.

Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

MadMom's picture

(post #39659, reply #2 of 105)

Got mine today.  Haven't had the time to read through it, but DH said he found several dishes which sounded good...tell me there is hope 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!

Jean's picture

(post #39659, reply #3 of 105)

I got mine too, along with Gourmet and Saveur. No time though, I'm catching up with CT and email. Thought of you when we traveled by Denton and Corinth this week.  Were also just a stones throw from Norman and SallyBr. Oh and the Ozarks.


What was the best thing before sliced bread?



http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Florida2's picture

(post #39659, reply #4 of 105)

Its definitely better than the last two. The crab cakes and the couscous cakes are on my list to try.


The green bean dishes look good: Simple, nothing too original, but good reminders of what can be done with green beans.


Some of the letters to the editor were a bit much, but, oh well.


I liked the winning tip. It was easy, and new to me and "why didnt I think of that".


The kohlrabi was a nice article.


The meat and ice cream might appeal to others, but were so not appealing to me.

StevenHB's picture

(post #39659, reply #77 of 105)

I liked the winning tip. It was easy, and new to me and "why didnt I think of that".


I've been doing that for a while (marking a wooden chopstick or skewer in order to gage how much a liquid has reduced) - I think that I even submitted the idea to Taunton.  I don't know how they resolve getting the same time from multiple readers.



Maybe we'll find direction, around some corner, where it's been waiting to meet us.


Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
Gretchen's picture

(post #39659, reply #78 of 105)

Yep. Old news.

Gretchen

Gretchen
MEANCHEF's picture

(post #39659, reply #79 of 105)

I submitted that tip years ago.  I guess their standards are different now.

Florida2's picture

(post #39659, reply #80 of 105)

Which tip? The sauce measuring trick, or the getting rid of fruit flies in the kitchen tip? If its the sauce measuring tip, I think if it was me, I'd email them about that.

MEANCHEF's picture

(post #39659, reply #81 of 105)

The sauce measuring one.  But it was 3 or 4 years ago.

AnnL's picture

(post #39659, reply #5 of 105)

I've only taken a quick look, but again, there's nothing attracting me to sit and read it in more depth.  The photos of the picnic make me dizzy!  

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Gretchen's picture

(post #39659, reply #11 of 105)

Yep, me too. AND a whole LOT of recipes this issue--many many many.


The crab cake recipe is "mine". The layered crab stack does look interesting and much like what I have had at a local country club that I loved.  I'll give that a try.


Green beans are also featured in this month's BA.


The BBQ feature looks OK--as does the ice cream feature. That one looks easier to follow than the format they used to "customize your soup" in the first "edition" of the new look.


I am not drawn heavily to any of the recipes either. I don't see too much very original, but I need to look again, of course.


 And it really looks like they totally LOADED the issue with recipe after recipe. Nothing wrong with that--it was one of our criticisms (where are the recipes/words).


Laurie Buckler in trying to get us to the ice cream feature says the ice cream shops in the East close in the fall.  Hunh?  Maybe Cape Cod? Resorts? Do they close in the cities of Connecticut?  Inquiring minds find that hard to believe.


Gretchen
Gretchen
Adele's picture

(post #39659, reply #12 of 105)

It's a pretty rural area.  I'm thinking she's used to an ice cream shop on every block, not so up there.   Ice cream shops will open for the summer, but close in late fall- at least they do in my parents area, which isn't too far from CT.

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

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

Risottogirl's picture

(post #39659, reply #14 of 105)

Many ice cream shops up here are only open for the season...especially the non-chain ones.


There are also places here where they only serve hot chocolate in the winter and iced tea and lemonade in the summer. Seriously.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

cosmo55's picture

(post #39659, reply #13 of 105)

I'm in RI and the specialized "ice cream shops" typically close in the fall or, at the very least, reduce the flavors to a minimum....This doesn't impact the chain stores (i.e. cold stone or baskin robbins), but the shops that can be referred to as ice cream "stands" (even if they're shops)....This is true even in areas that aren't overly touristy....

ICDOCEAN1's picture

(post #39659, reply #71 of 105)

I'm not quite sure what you mean by the crab cake recipe is "mine"...


I love...this tower and it is always a more than fabulous success! On the menu as a favorite when the kids come!


                     
* Exported from MasterCook *


                Crab Towers with Avocado & Gazpacho Salsas


It's what's for dinner at beach!


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crabmeat Salad
  3        tablespoons  extra virgin olive oil
  1        tablespoon  champagne vinegar
  1        teaspoon  grated lemon zest or minced
     1/2  teaspoon  Dijon mustard
     1/2  teaspoon  table salt
     1/8  teaspoon  ground black pepper
  2        tablespoons  mayonnaise
  12       ounces  lump crabmeat (or backfin) -- preferably Atlantic blue crabmeat, carefully picked over for shell fragments



                        Gazpacho Salsa
  1         yellow bell pepper -- cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
     1/2    small  cucumber -- peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  1          medium  plum tomato -- cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  1        small rib  celery -- cut into 1/8-inch pieces (about 1/2 cup)
     1/2         small  red onion -- minced (about 1/4 cup)
     1/2         small  jalapeño chile -- stemmed, seeded, and minced
  1         tablespoon  minced fresh cilantro leaves
     3/4      teaspoon  table salt
     1/4      teaspoon  ground black pepper
  2        tablespoons  extra-virgin olive oil
  1         tablespoon  sherry vinegar
                        Avocado Salsa
  3                     avocados (ripe) -- cut into 1/4-inch dice
     1/4      teaspoon  ground coriander
     1/2      teaspoon  table salt
     1/2      teaspoon  ground black pepper
  2        tablespoons  lime juice from 1 lime
                        Garnish
  1                cup  frisée
  2                     oranges -- peeled using a paring knife and segmented


1. FOR THE CRABMEAT SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside.


2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside.


3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside.


4. TO ASSEMBLE: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press 1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients.


5. Dress the frisée with the remaining champagne vinaigrette. Place a few sprigs of the dressed frisée on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately.


 


     




 


Gretchen's picture

(post #39659, reply #73 of 105)

I meant, the recipe is what I have done for years. It is delicious.  ;o)

Gretchen

 

Lee, I'm not sure I have. When you and I were "doing" that book I took it to the beach and did a couple of the recipes, but don't recall doing it. I'll look and definitely try it. As I said, we went to dinner with friends at their club, and a crab and avocado tower is always on the menu. Last time they "deconstructed" it--put it on the plate. Still delicious.  Thanks for the heads up.  ;o)

 

IC--yours looks good also. Thanks.


Edited 5/12/2009 8:08 am ET by Gretchen

Gretchen
ICDOCEAN1's picture

(post #39659, reply #75 of 105)

Oh, I didn't pay attention the where the recipe came from and was getting ready to congratulate you! 


Having spent 30 years or so sunning and funning in and around the Chesapeake and Maryland beaches, that is pretty close to the recipe that I use as well.  I use Phillips seasoning though.




 


Gretchen's picture

(post #39659, reply #76 of 105)

I know. All the "good" crabcake recipes are basically the same--a little bit of filler,seasoning, etc. and a WHOLE lot of crab!!

Gretchen

Gretchen
Lee's picture

(post #39659, reply #72 of 105)

Have you made the crab towers from Frank Stitt's book?  If not, you should try them.  They are delicious and look very "haute."  Very nice as a starter for a dinner party.  I would put it in the "cook to impress" category in the NYT article Sally posted.

BonnieinHolland's picture

(post #39659, reply #6 of 105)

Am I the only one who misses Tim Gaiser?  No one has mentioned this  yet, so I was wondering.  He was the wine person who provided articles about wine and also suggested wines to go with featured dishes.  It seems to me to be quite a symptom of this new FC that he is completely gone - and one of the reasons I will not renew at the end of the year.  cheers, Bonnie

courgette's picture

(post #39659, reply #7 of 105)

Got mine today....quite a coup for Canada!


Mo

PeterDurand's picture

(post #39659, reply #8 of 105)

Well, no one is perfect, including Canada Post. Rest assured that they will make sure that this mistake does not happen again :-)

 


Better life through Zoodles and poutine...

cook1928's picture

(post #39659, reply #9 of 105)

Hooray!!! The new issue is back on track. I had let my subscription expire, and I just went online and renewed. ($10 off by going thru Ebates)

Adele's picture

(post #39659, reply #10 of 105)

I have a couple of things tagged, like the Spicy Shrimp with ginger-garlic long beans.  The ice cream combo's also look good, the olive oil pine nut and strawberry basil in particular.  Double ginger sounds good too, but I don't think it will beat Barbara Tropp's.   The pineapple-ginger dressing sounds interesting.


Too much stuff in the crab cakes other than crab to want to try. 


Like the idea of the barbecue-braise, but a gas grill will never sit in my yard.


I like the boxes the picnic food is stored in.


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

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

whatscooking's picture

(post #39659, reply #100 of 105)

I recently made the spicy shrimp with ginger-garlic long beans.  We liked it.  The sauce is very light and a little sweet from the mirin.  There's no corn starch so it doesn't coat the shrimp and beans.  I'd definitely make this again.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain

http://theoutdatedkitchen.blogspot.com/


Edited 6/10/2009 10:00 pm by whatscooking

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

PreviewAttachmentSize
long_beans_small.JPG
long_beans_small.JPG75.11 KB
Marcia's picture

(post #39659, reply #102 of 105)

That does look good, and it's such a pretty picture. I like that the recipe has no cornstarch, but it's difficult for me to get long beans. I realize that regular could be subbed, but I love the texture and taste of the real thing.

Florida2's picture

(post #39659, reply #103 of 105)

With your encouragment, I made the green bean and shrimp dish tonight. We both thought it was excellent. It will be one I will make over and over I am sure.

cosmo55's picture

(post #39659, reply #104 of 105)

I was thinking of making this, too...but, long beans are a bit hard to find here...Did you use long beans or regular beans?

Florida2's picture

(post #39659, reply #105 of 105)

Regular green beans. Chinese long beANS would never find there way to my tiny little hamlet.

DJ's picture

(post #39659, reply #15 of 105)

No, you're not the only one.  His wine articles seem to feature wines that are easily available, moderately priced, and often had wine suggestion that were a little unusual, but always great with the food.


Democracy has to be more than two wolves and a sheep deciding on what to have for dinner-James Bovard

If you eat pasta and antipasta, are you still hungry?