Mike Nolan
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Parsnips are similar, nutritionally, to potatoes, though there's a little more sugar in them so they're slightly higher in calories and carbs.
Parsnip mash is a fairly common side dish in England.
I use them mainly to add a little sweetness to chicken stock. It's the ingredient that makes chicken soup taste 'right'.
I just finished shaping a 2nd batch of Hot Cross Buns (4 pans of 8 rolls each.)
OK, what on earth is a turkey-broccoli braid?
I wrote a blog post a while back on velouté (one of the five 'mother' sauces) and its similarity to gravy:
Have you looked into whether parsnips would also be an acceptable substitute for potatoes?
Tomorrow I will be making the first of what will likely be 2 or 3 batches of Hot Cross Buns, for Good Friday. I'll be sending some in to my wife's office, one batch for us, and the rest for neighbors and friends.
Tonight we had lavash pizza, which has been our go-to dish lately, it's fast and easy and the lavash come 3 to a package so when you buy a package you need to make it several times or do something else with lavash.
Some years ago my wife was working for Upward Bound and taught a course on 'math survival skills'. She had a number of kitchen math examples. Most of them were pretty basic, like how many loaves of bread do you need to make 16 sandwiches if each loaf has 12 slices of bread?
I've never had faro, is it similar to couscous?
As a long-time math geek, there's a way to figure out whether the round pan is the largest without a lot of multiplying.
5 x 5 = 25 (hopefully everyone can do that much math in their head!)
25 x 3 = 75, so the question is whether the fractional part of pi will make it higher than 80 or 81, the area of the other two pans.
80 - 75 = 5.
5/25 = .2 but pi = 3.14, so the answer is no.
In larger cities, there are now businesses that collect the cooking fats from restaurants and reprocess them, though I don't think they're allowed to be used for cooking purposes.
Lincoln recently enacted a ban on corrugated cardboard in the landfill, so when people started cleaning out their garages as the weather warmed up the city recycling centers were overwhelmed by the amount of corrugated cardboard that was dropped off.
I've seen too many stories that say that much of what we recycle winds up in the landfills anyway, because there's no market for it.
I don't want to make them TOO easy for you! I keep a calculator in my baking gadgets drawer and use it frequently, as well as the calculator app on my iPhone.
There was an article in the London Guardian a while back about workers removing a 10 ton fatberg from sewers in Chelsea. In addition to cooking fats, a major problem has been the so-called 'flushable' wipes, many of which, unlike paper products, are not bio-degradable.
Another issue has been the tendency for people to use garbage disposals to grind up foods rather than throw them in the trash or compost them. I recently bought a composting pot for the kitchen which uses bio-degradable bags made of cornstarch, and a two-chamber rotatable compost bin for the garden, and I'm trying to compost fruits and vegetables instead of throw them in the trash or down the disposal. Meats and fats generally shouldn't go in a compost pile anyway, they mess up the composting action and increase the smell, and will attract mice and other vermin.
I find pure chicken fat a bit assertive, I think olive oil would be even more so, and I seldom cook with it, in part because a close friend and my brother-in-law are both allergic to olives, so I just don't like having it around. Last time I made matzoh balls I used a combination of vegetable oil and a little chicken fat.
Back when I was visiting NYC on a regular basis, the ones at the Carnegie Deli (now closed) were good, but the ones at the Roxy (near Times Square) were better, and the best ones I had were in a little hole-in-the-wall place in Chelsea. I thought the ones at Katz's were only so-so, but their pastrami is first-rate.
When we were first married there was a great deli a few blocks from our apartment (in the Rogers Park neighborhood of Chicago), we usually just got bagels from them but their soups were excellent and their matzoh balls were larger than a baseball!
Len, do you make your matzoh balls the traditional way, with rendered chicken fat?
I haven't had a matzoh ball soup in a long time, yours looks good.
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