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  • Board Topic

    what to bring on a 12 hour flight

    They travel well and are very aromatic. I don’t live in New Orleans and I don’t want to do without muffulettas in-between trips there so I make my own (with bread from scratch.) They’re big, sturdy sandwiches...

  • Board Topic

    Have you researched your local "boutique" wine store?

    , and aromatic, something like a superior albariño Rias Baixas or Sardinian vermentino. The importer says it’s probably Croatia’s best white wine. http://www.bluedanubewine.com/wine/42/

  • Board Topic

    Turley wines opinions?

    this year, first zin I’ve bought in maybe four years. I’d love to find a light, aromatic zin like the ones Edmeades made circa 1980.

  • Board Topic

    What is the most useless thing in your kitchen you won't get rid of?

    Old spices can be used in potpourri or tossed on a campfire as an aromatic.

  • Board Topic

    Overrated disappointments

    for dessert (first and only time I’ve done that). I can’t remember much about what other people ordered, just that no one really enjoyed the food. My dish, mussels and clams with aromatic vegetables, was horrible....

  • Board Topic

    Anti-fans of Joe's Noodle House?

    aromatics and spices which the Chinese call Bao Syang or “exploding into fragrance.” The sauce ingredients are added and then the vegetables and proteins. This is all done under very high heat and very quickly giving...

  • Board Topic

    What are your favorite kitchen myths?

    I don’t know if this really qualifies as a myth or just convention. Dicing your aromatics all the same size so they’ll all cook to the same doneness. To me, it’s better if they vary a bit in size. That was...

  • Board Topic

    Why do people feel like they need to eat on an airplane?

    It sounds like there needs to be some new airlines to meet this need. Garlic Express, where people are actually encouraged to bring and share aromatic foods. And Clean Air Air, where food, except for rice crackers, are forbidden.

  • Board Topic

    Your Favorite Soup Recipe?

    I love making soup this time of year too! But I don’t follow recipes for almost any of them. I make them as I go. Starting with homemade stock (whenever possible) is best. I saute aromatics (onions, garlic, celery) before...

  • Board Topic

    What's the Most Time Consuming Thing You Have Ever Cooked?

    that meat with all the spices and fruit and aromatics a week ahead of time. I was seven at the time but was her prep cook for five or six years. The menu started with homemade head cheese, chicken soup with spaetzle, relish tray,...

  • Board Topic

    Cheating

    a legitimate position – I like what I like. But learning usually affects taste. Once you use fresh herbs, spices and aromatics, for example, it’s hard to go back to dry and powder, except for specific uses, like rubs....

  • Board Topic

    Nasty Little Treats

    Bitter and sweet and very aromatic in a minty-anisey-herby sort of way.

  • Board Topic

    September 2006 Cookbook of the Month: Your Feedback Here

    is full of information and unique recipes. There’s a reason it’s a James Beard award winner. For example, the first 30 pages extensively cover braising technique, cuts of meat, types of pots, tips for browning,...

  • Board Topic

    Your Once Famous But Now, "Oh My God I Cant Believe I Used To Serve This" Dish

    NOT get that neccessary garlic undertone to set up. By the time a girlfriend arrived to help me put out beach towels and such, I must have added at least one full head of very aromatic garlic, but it still tasted like tomato...

  • Board Topic

    Farmers Markets : A massive rip-off?

    - for example, yesterday I bought the most aromatic, sweet, overflowing pint of tiny strawberries for $4.00, as well as tiny new potatoes that I scraped, boiled and tossed with butter and mint a la Simon Hopkinson for dinner....

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