Open Thread #62

Things are starting to broaden here at The Kitchen... this week we welcomed new Editors... and here at the Open Thread we welcome new readers... introduce yourself, ask a question, share a tip.

(To All Open Threads)

Comments (4)

just wanted to share a wonderful recipe using fruits readily available for only a brief time every year, which happens to be now. it originally ran in the SF chronicle a few weeks ago:

recipe:
fig, plum, and walnut kuchen
http://tinyurl.com/p4ttx

photos of results:
http://www.figandplum.com/archives/000743.html

i can't overstate how great the results were for this part cake, part tart. just the right amount of butter and spice to complement but not overwhelm the fruit. mmm.

[this recipe came to me under unusual circumstances - my blog name, which you can see above - shares much with this cake!]

posted by jess on 2006-09-22 10:38:27

i have a question:
my boyfriend and i love potatoes in all quises, but especially roasted potatoes (you know, as like a base to roasted chicken or fish or, well, anything)
here's the rub though
everytime i make them, the potatoes take WAAAAAAAAAAAAAY longer than I think they should
so, should i be parboiling them before roasting? is there some other trick i don't know about?
i always use wee bitty taters, like le ratte or fingerling or baby red jackets.
any help would be much appreciated!

posted by ann on 2006-09-25 10:48:45

Ann:

In my experience parboiling the potatoes before roasting eliminates some of the flavor. I make roasted potatoes often and simply up the heat if I'm in a bit of a rush. Normal for me with those types of potatoes is 45 minutes at 350 or 30 minutes at 425. Don't know if that helps...

posted by k_darling on 2006-09-25 14:22:11

Hi, all! Just read this article about Chinese dumplings on Slate.com by Tim Wu and now I'm SERIOUSLY craving them: http://www.slate.com/id/2150499/fr/nl/. Does anyone have a favorite dumpling spot in either Boston or New York? My tastebuds will thank you.

P.S. For those who've had the honor of viewing "The God Of Cookery", doesn't the mention of "soup-filled xiaolongbao" from Shanghai in Wu's article make your jaw drop in wonder and awe?! I thought it was but a myth, but now I'm on a quest for the Real Deal. (For those who haven't seen this movie, seek it out immediately and watch it with many drunk friends.)

posted by EmmaC on 2006-09-27 21:51:00