Stevo

Hi - Please help me with this one: I have misplaced my copy and need the Veal Stock recipe from the cookbook. Specifically, I need the ingredient amounts (Tomatoes, Thyme, Onions, Carrots and Tomato Paste) etc.

Can you post here?

Thanks in advance

Steve

I have 27 coming for dinner tomorrow and would prefer to do all the prep today.

a) Can I store peeled potatoes overnight in water? Or keep in plastic container?

b) If I cube squash today, do I store in water until tomorrow? Or keep in dry container?

I don;t want any discoloring...

Thanks in advance,

Steve

I have too many jars of food samples that are all expired. How do I properly dispose of them??? If I recycle the glass jars, how do I dispose of the jars contents (sauces, jellies etc) Or... do I throw them out with the trash. I have the same problem with expired olive oils... I don;t want to pour them down the drain, so what can you suggest?

Thanks in advance,

Steve

Hamas specifically puts the citizens in harms way to gain support (recognition) from around the world.

This is all parts of Hamas's plan for recognition - they are in the news, world wide, right?

Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these water heads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold.

- Anthony Bourdain, Kitchen Confidential

Don't kill the messanger - I just wanted to share this quote...

Steve

Okay...who else is tired of all these Thanksgiving questions? Soon...it will be time to move on to other food topics,,,soon....soon....

I know a small restaurant that makes an amazing 'Nahari', but I cannot find any info or recipes out there. It is a curry dish, beef based with the best tasing sauce (and spicy) that I have ever experienced and cubes of beef (stewing). Maybe it is a made up name...?

Any help apprecieted...!

Steve.

It's Monday, I'm tired.... must cook.... running a blank....need dinner suggestions, please.