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I purchased a new bundt pan from Broadway Panhandler this week and it accidentally got washed in the dishwasher. Upon removal it was covered in little rust spots that I can't get off. Is there anything I can do to get them off? Is it still okay to use the pan?

I already sent this question in, but just wondering if anyone knows how to get nice, black grill marks from a grill pan?

i was just in whole foods grabbing a salad and i went downstairs to grab lip goop and BOOM! there was the HUGE GOREGOUS display of ARTICHOKES and not just green chokes, PURPLE! ARTICHOKES!
i didn't even know such things existed! but i'm certainly making some tonight, my friend is having us over for dinner and i think they'll be goregous and yummy! i'll be sure to take pictures sara kate

artichokes and (funny this) kumquats are in full-flavored abundance at my coop
no purple tho - how Italian those sound!

I posted a lamb and artichoke dish late on the last open thread

jess,
I think the trick is to heat the empty pan very hot
there's also something people do with salt and steaks in a grill pan, but I'm not personally familiar

jenny, did you try steel wool or sand paper?
then you'd oil the pan afterwards...
I'd call B'way Panhandler - they have good customer service

have a lovely weekend, y'all

Suzanne Goin is going to be at the LA Times Festival of Books. I'm going to go and pick up a copy of her book and check out what she's going to be demonstraiting. Sunday night I expect I will be making something from the Lucques cookbook.

hehehe -- Jenny, when you said "bundt pan" in your post above, it made me think of My Big Fat Greek Wedding and giggle.

Anyhoo...I'm going to a birthday picnic tomorrow and I'm making two Ina Garten recipes -- French potato salad and guacamole. Yum -- I love picnic food!

I am going to make the dark chocolate souffle cake from WellFed and I think I'm going to make a big platter of tuna nicoise too.

I'm making "FISH BALLS," an awful recipe from one of a series of 1974 Weight Watchers recipe cards. There's a bit of a cult following surrounding these, thanks to the HEEEELARIOUS commentary accompanying the cards on this site:

http://www.candyboots.com/wwcards.html

The author of those has just put out a new book with even more cards, and if you make one of the recipes and post it to this flickr group, you can win the book.

http://www.flickr.com/groups/fluffy-mackerel/

So yeah, I'm making Fish Balls.

http://www.candyboots.com/wwcards/fishballs.html

I don't intend to eat these. Also, to note, Weight Watchers chefs in the 70s had an unusual affinity for unflavored gelatin and puree-ing meat. Weird.

hi all,

i posted this earlier on the AT open thread, but thought i should repeat it here:
there is a brand new CSA (community supported agriculture) in Jackson Heights that is accepting new members now. they will have a table at st. marks flea market (82st/34 ave.) sat. 4/29 to sign up/get info. i just found out about it a few days ago and am thrilled beyond belief - just wanted to get the word out....if there are any j.h.ers reading. further info at:

farmspot.org

amber! that site is hilarious. fluffy mackerel pudding? beef-boullion cocktails? oh my lord.

but, on the weight-watchers theme, since beach season is only a couple of months away, i was wondering if anybody had any favorite light meals.

I have printed off a couple of recipes over the year that I have really enjoyed. My favorite is for a Parmesan chicken from Cooking Light, I think. Really easy to do and it is not fried any any way shape or form.
Actually here is the link from Cooking.com
http://www.cooking.com/recipes/static/recipe7325.htm
As well as this one for Penne with Zucchini and Ricotta
http://www.cooking.com/recipes/static/recipe7454.htm

They are probably not the healthiest things to eat, but they did come from Cooking Light Magazine.

Speaking of bundts, I saw this blog post the other day about a bundt dinner party - all dishes were made in bundts! http://mrsdelicious.blogspot.com/2006/03/you-can-never-have-too-many-bundts.html

So awesome.

I also want to try the salmon mousse that rachel (in denver) was going to try for her party last week. How did that turn out, rachel? I was thinking about taking it to a wine party tomorrow night...

ann and anyone else - what do you use as a dip for the artichokes? I never use butter although that seems to be the most popular. Here's what I do:

equal parts mayo and sour cream, a dash of worchester sauce and lemon juice.

It sounds yucky but I love it. But I'm open to any other concoctions.

A family friend insists on sesame oil with her artichoke. I am a plain old mayo kind of girl - two bowls: one with salt and one with mayo, I first dip into the mayo and then a slight dip of salt. When guests come over I whip the mayo into a quick aioli and call it done.

btw, per our earlier thread, slashfood has an item about "certified humane" food labeling. click my name for the link.

Also related to our earlier thread...
http://www.powells.com/biblio/18-1594200823-0

The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan

Powells.com Staff Pick

True or false: One out of every four items for sale in the average American supermarket contains corn? (Think, think, think...) Believe it or not, it's true. If this unsettles you — or just plain doesn't make sense — pick up a copy of Michael Pollan's latest, which will change the way you think about nutrition and health. Pollan starts out by identifying the three principle food chains that sustain contemporary Americans. Two of them, the organic and the hunter-gatherer, have been around for a long, long time. The third, however, the industrial food chain, suddenly accounts for the bulk of our diet. The "omnivore's dilemma," we learn, refers to anxiety that accompanies an excess of options; specifically, when you can eat everything, what should you eat? One thing this book makes clear: if we are what we eat, it's getting so we hardly know ourselves at all.
Recommended by Dave, Powells.com

anne
my pick for choke dipping involves LOTS of garlic cooked in olive oil til very very soft, tempered by white wine, lots of citrus and finised with some nice cold butter and parsley
last night, there was no white wine and a shortage of citrus so i used some zest and chicken stock
it came out equally well as the white wine sauce
its delicious and springy!

I made lemony swiss chard pancakes YUM! Garnished with lemon hummus and chiffonad of sorrel

JenPDX,
I am thrilled about Pollan's new book. Do check out his earlier book, _A Botany of Desire_. The chapters in _Botany_ on apples and potatoes were fascinating, eye-opening, and very much changed the way I eat. (And also made me sad about how many kinds of apples there are in the world, and how few of them we actually get to taste...)


And this weekend, my BF made Bitman's recipe for Pork Vindaloo, which is extraordinarily easy and tastes incredible. For a side, I made a salad of oranges, black olives, spinach, and the first fresh clippings of rosemary from my container garden. Whoo-hoo!

How funny - I've been gaining great insights from all of you for the past few weeks since I discovered this site, and just came on to ask for some ideas for steamed artichoke dips - it's kismet. Ann, I am definitely stealing your garlic/wine/citrus/butter combo. It will go perfectly with the chili lime shrimp I'm planning on making on the side.

http://www.wolfgangpuck.com/recipedetail.php?Alias=RE_WP3099

I'm trying this recipe, AGAIN. This time with tilapia. The Black Cod *stank* up my house for days. But once I figured out the cooking method, it was DELICIOUS.

Liz (& others cooking light), here are a bunch of recipes I've made up or tried out that are weight watchers friendly. With pics!

http://www.myaimistrue.com/archives/weight_watchers/

Also I might mention, keep scrolling, cause there's other just plain ol' weight watchers discussion in there as well. There's more recipes toward the bottom of the page.

allie
yay! just make sure to credit the friend of my mom's from whom she cribbed the recipe ;-)
its cool how recipes get passed on, isnt it?

JenPDX,

I think you're 1 in 4 number is low, as i've recently cut back on my HFCS (high fructose corn syrup) consumption. And it's a sweetener in almost everything, the obvious ones like soda, but also frozen concentrate fruit juice, most prepared food (so most things from the frozen food section), granola bars, even crackers! And i'm addicted to triscuits/wheat thins so that's something else i have to cut out.

Pretty much it means i've cut out prepared food and I'm back to making things from scratch. In the end it's better for me, but sucks when i just want to eat a few triscuits!

Another book i like is "Real Food Revival" by Sherri Vinton, it's sort of what you describe crossed with the food sourcing sections of "Fast Food Nation."

I made spaghetti with ramps (the recipe was linked to a recent entry about ramps here). Oh, how delicious -- yet fast and easy -- it was! I'm a ramp fan now.

JenPDX - On Saturday I went ahead and used your recipe for salmon mousse. I used a little extra cream cheese and sour cream, and added dill and green onions instead of shallots. It was great! Thanks! I made mini phyllo cups, piped in mousse with a big tip, and garnished with lemon twists and dill. Salmon is mousse is totally retro, which I love. I took them to a wine party with a bottle of the Txakolina, which was excellent.

Err - salmon is not mousse. Salmon mousse is retro. (I can't believe how many times I just typed "salmon mousse.")

ann -
The dip was great! I underestimated steaming time for the artichokes (timing is my cooking downfall - working on that), so we ended up having them as a second course. By that time, we'd turned on the Sopranos, and the garlic/wine/butter combo was very apropos. Thanks to your mom's friend!

Salmon mousse is what killed the dinner party in Monty Python's The Meaning of Life.

Minh - Just to clarify - that long wordy paragraph was a POWELLS.COM write up about the book - not mine. ;)

Here is a great alternative to WheatThins/Triscuits. Trader Joes sells a version of this brand, too.

http://www.kraftfoods.com/redovalfarms/rof_index.htm

An undistinguished cooking weekend for me (but I did rather well with wine consumption). It's so hard for me spend a few hours cooking indoors on beautiful days here in the PacNW.

Ann,

Yes, much credit to you and your mom's friend, and to Allie who not only can now make one mean dip, but also some killer shrimp. : )

Faith, glad to hear the mousse turned out! I ended up not making it, but I can't remember what I *did* make - whatever it was, it was gone, as well as 5 bottles of wine, in two hours. :)

Just to complete this food related post, I have linked to a photo of last night's dinner in my name. :)

http://tinyurl.com/l7phu

More thoughts about what goes into your food.

From SFGATE.COM...
"The oil in your oatmeal:
A lot of fossil fuel goes into producing, packaging and shipping our breakfast"

Okay, I'm depressing myself. I'll stop posting links to sobering articles that implicate all parts of the American food chain.