We're going to Carin's dad's. We're bringing:

Ribs to put on the grill (I'm not saying how James prepares them,
but they're yummy anyway)
Corn on the cob
Watermelon

I burned the ham-and-cheese puffs I made, so we're eating them
without the burned bottoms for breakfast and not taking them with.

Carin's bringing:

Potato salad
Crudites and dip
Drinks

Should be fun. We haven't seen her dad much this past year or so,
and he's a nice guy.

What's everyone else cooking today?

Serene

On Mon, 26 May 2008 12:01:59 -0700, Serene >
wrote:


>What's everyone else cooking today?
>
>Serene

I am cooking tri-tip steaks...for my Australian guest who is a very,
very picky eater. I will bake some potatoes too, as she doesnt like
potato salad. Oh, and I will make some guacamole from a Rick Bayless
recipe: my guest loves guacamole.

Christine

On May 26, 12:01 pm, Serene > wrote:
> We're going to Carin's dad's. We're bringing:
>
> Ribs to put on the grill (I'm not saying how James prepares them,
> but they're yummy anyway)
> Corn on the cob
> Watermelon
>
> I burned the ham-and-cheese puffs I made, so we're eating them
> without the burned bottoms for breakfast and not taking them with.
>
> Carin's bringing:
>
> Potato salad
> Crudites and dip
> Drinks
>
> Should be fun. We haven't seen her dad much this past year or so,
> and he's a nice guy.
>
> What's everyone else cooking today?
>
> Serene

We had a monster pile of ribs yesterday - today it's steaks, garlic
bread & grilled vegetables...tomorrow it's back to sensible dinners.

Nancy T

Serene > wrote:

> We're going to Carin's dad's. We're bringing:
>
> Ribs to put on the grill (I'm not saying how James prepares them,
> but they're yummy anyway)

I smell a bolier!

I have a 5lb spatchcocked chicken on the smoker (not parboiled),
which will be followed by a couple pieces of salmon. Potato salad,
pastitso, tossed salad with all sorts of funky greens, beets, red
onions and artichokes.

-sw

Serene <serenepages.org> wrote:
>
> What's everyone else cooking today?

Gonna slap beautious porterhouse on the Weber... not sure yet about
goeswithits.

Serene wrote:
>
> What's everyone else cooking today?

The day before yesterday, I had a warning sign of incipient
gout in one foot, so I immediately went on an anti-gout diet.
This is the second time I've had that following eating one
of those new Trader Joe's grilled frozen panini. They're
great sandwiches, but I don't think I'll eat another one.

One of my pots is occupied now with a science experiment,
so between that and the anti-gout diet, I'm just eating
fried rice and vegetables today (my other pot is the big
cast iron one I mostly use for frying, the occupied pot
is stainless steel and used only for boiling). Because
today is the third day, I might chance some pesto tortellini
later today, if the experiment is finished on schedule
and the pot becomes available. I better get my ass in gear
and finish that up. It'll take hours to run the next six
batches. What torture I put myself through in the name of
science.

"Serene" > wrote

> I burned the ham-and-cheese puffs I made, so we're eating them
> without the burned bottoms for breakfast and not taking them with.

Sounds good to me!

> Should be fun. We haven't seen her dad much this past year or so,
> and he's a nice guy.

Hope it's a nice day.
>
> What's everyone else cooking today?

Oddly enough I'm making chicken cacciatore, just a craving.
Why on such a warm day, I don't know. I had a hot dog for
lunch, that's a little more traditional.

Bad timing, I ran out of gas in the grill on Thursday and didn't
think to fill it on Friday. Everywhere I might get propane is
closed for the holiday. Oh, well.

nancy

Serene wrote:
> We're going to Carin's dad's. We're bringing:
>
Technically unless they're dead you shouldn't be "celebrating" Memorial Day.
Veterans Day, yes. But I'll let that slide Sounds like a nice outing!

Jill

On Mon 26 May 2008 01:15:38p, Mark Thorson told us...

> Serene wrote:
>>
>> What's everyone else cooking today?
>
> The day before yesterday, I had a warning sign of incipient
> gout in one foot, so I immediately went on an anti-gout diet.
> This is the second time I've had that following eating one
> of those new Trader Joe's grilled frozen panini. They're
> great sandwiches, but I don't think I'll eat another one.
>
> One of my pots is occupied now with a science experiment,
> so between that and the anti-gout diet, I'm just eating
> fried rice and vegetables today (my other pot is the big
> cast iron one I mostly use for frying, the occupied pot
> is stainless steel and used only for boiling). Because
> today is the third day, I might chance some pesto tortellini
> later today, if the experiment is finished on schedule
> and the pot becomes available. I better get my ass in gear
> and finish that up. It'll take hours to run the next six
> batches. What torture I put myself through in the name of
> science.
>

Speaking of gout, Mark, did you happen to know that asparagus can greatly
exacerbate the condition in some people? I have a close friend who didn't
know that until she binged on asparagus for a while.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Spindle and mutilate, SEE if I care....
-------------------------------------------

"Mark Thorson" > wrote in message
...
> Serene wrote:
>>
>> What's everyone else cooking today?
>
> The day before yesterday, I had a warning sign of incipient
> gout in one foot, so I immediately went on an anti-gout diet.
> This is the second time I've had that following eating one
> of those new Trader Joe's grilled frozen panini. They're
> great sandwiches, but I don't think I'll eat another one.
>
> One of my pots is occupied now with a science experiment,
> so between that and the anti-gout diet, I'm just eating
> fried rice and vegetables today (my other pot is the big
> cast iron one I mostly use for frying, the occupied pot
> is stainless steel and used only for boiling). Because
> today is the third day, I might chance some pesto tortellini
> later today, if the experiment is finished on schedule
> and the pot becomes available. I better get my ass in gear
> and finish that up. It'll take hours to run the next six
> batches. What torture I put myself through in the name of
> science.

Gout?

Drink, Drink then Drink some more till you can't drink any more! Only water
of course. You need to flush your system as much as possible. Keep a
glass of water with you at all times.

Do you take Allopurinol ?

Dimitri

jmcquown said...

> Serene wrote:
>> We're going to Carin's dad's. We're bringing:
>>
> Technically unless they're dead you shouldn't be "celebrating" Memorial
> Day. Veterans Day, yes. But I'll let that slide Sounds like a nice
> outing!
>
> Jill


I see photos of Arlington National Cemetery and it brings tears to my eyes.

I remember sitting right next to President JFK's eternal flame at his grave
as a kid soon after his untimely death.

Andy

On May 26, 5:01�pm, "jmcquown" > wrote:
> Serene wrote:
> > We're going to Carin's dad's. We're bringing:
>
> Technically unless they're dead you shouldn't be "celebrating" Memorial Day.
> Veterans Day, yes. �But I'll let that slide �Sounds like a nice outing!
>
> Jill

Jill is absolutely correct, you don't say "Happy Memorial Day"..
there's nothing *Happy* about memorials... that's like saying have a
Happy Funeral, even worse, and people say it all the time, is wishing
a Jew Happy Passover. duh

Only the imbeciles (and moslems) say Happy Memorial Day.

Sheldon wrote:

> Jill is absolutely correct, you don't say "Happy Memorial Day"..
> there's nothing *Happy* about memorials... that's like saying have a
> Happy Funeral, even worse, and people say it all the time, is wishing
> a Jew Happy Passover. duh
>
> Only the imbeciles (and moslems) say Happy Memorial Day.
>

I say "Respectful Memorial Day to you"

Ribs turned out okay. Potato salad okay. Arnold Palmer tea delicious.
Fresh tomatoes with slivers of a Mexican string cheese, basil and olive
oil pretty good. Zucchini bread for snacking pretty good although with
the substitution of some sugar with Splenda it actually seemed too
sweet? Ah well..

"Michael "Dog3"" > wrote in message
6.121...


<snip>
>
> I *finally* got to see what gout looked like. There was a man at the
> doctor's office with a pair of open shoes on. His right foot looked
> excruciating. I didn't mention it to him because I didn't want to seem
> rude but he offered up that he was having an especially painful episode
> of gout. I don't remember if it was you, or maybe it was Andy, that
> remarked gout felt like someone took a sledge hammer to your big toe.
> Well, that is exactly what his big toe looked like, sort of. There was
> no trauma ie: torn skin, bleeding etc. but the toe was huge and a redish
> purple color. It looked like a big, throbbing bruise. Like a giant plum
> hanging off the ankle.
>
> Michael


I have had several bouts and have a tendency to get them for several
reasons:

Alcohol consumption as well as coffee will dehydrate and it is the
dehydration that causes the uric acid, which is normal to any human system,
to become concentrated and form a crystal usually in a joint in an
extremity. Big toe, ankle, thumb it doesn't matter. Foods that are rich in
purines such as oatmeal, other grains, shellfish, organ meats, will also
exacerbate the condition.

It HURTS LIKE A SOB! The only relief for me was Vioxx which was pulled from
the market. The other relief comes from icing, freezing the area.

In my case some of the other meds I take will exacerbate.

On Mon, 26 May 2008 12:01:59 -0700, Serene >
fired up random neurons and synapses to opine:

>What's everyone else cooking today?

Preparing Plaintiffs' witness list, exhibit list, jury instructions,
finalizing motions in limine and objections to Defendant's motions in
limine...fun stuff. Am anticipating a yummy pb&j* at some future
point. (And am willing to bet that I'll get all my trial ducks* in a
row and the judge will rule sua sponte on the papers.)

*Thus being OB.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Wayne Boatwright wrote:
>
> Speaking of gout, Mark, did you happen to know that asparagus can greatly
> exacerbate the condition in some people? I have a close friend who didn't
> know that until she binged on asparagus for a while.

I seldom eat asparagus. I've never had gout caused by
eating asparagus. Every occurrence of gout has always
been caused by eating too much protein.

On Mon 26 May 2008 07:45:43p, Mark Thorson told us...

> Wayne Boatwright wrote:
>>
>> Speaking of gout, Mark, did you happen to know that asparagus can
greatly
>> exacerbate the condition in some people? I have a close friend who
didn't
>> know that until she binged on asparagus for a while.
>
> I seldom eat asparagus. I've never had gout caused by
> eating asparagus. Every occurrence of gout has always
> been caused by eating too much protein.

Just thought I would mention it. It's surprising what things will trigger
a gout attack that one might least suspect. Hope you're feeling better.



--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Hard work has a future payoff.
Laziness pays off now.
-------------------------------------------

Dimitri wrote:
>
> Drink, Drink then Drink some more till you can't drink any more!
> Only water of course. You need to flush your system as much as
> possible. Keep a glass of water with you at all times.

I'm well aware that water is the cure.

> Do you take Allopurinol ?

No. Since my big gout flare-ups in the autumn
of 2000, I've always controlled my gout through
prevention, which really is the only way to do it.
That's how I became scrupulous about obeying the
warning signs. The day before yesterday I woke up
with a hint of pain in my foot which I recognized,
and immediately went on the anti-gout diet.

Terry Pulliam Burd wrote:
> On Mon, 26 May 2008 12:01:59 -0700, Serene >
> fired up random neurons and synapses to opine:
>
>> What's everyone else cooking today?
>
> Preparing Plaintiffs' witness list, exhibit list, jury instructions,
> finalizing motions in limine and objections to Defendant's motions in
> limine...fun stuff. Am anticipating a yummy pb&j* at some future
> point. (And am willing to bet that I'll get all my trial ducks* in a
> row and the judge will rule sua sponte on the papers.)
>

Hey, never mind the ducks; we'll thank you for keeping a civil tone in
this forum, Missy. Go spout your fowl, limine and sponte in some other
smut-oriented site.

Ave atque vale.

gloria p

Michael \"Dog3\" wrote:
>
> Bleh... About how long does an episode last? This man was jovial
> even though he was in a lot of pain.

Depends on severity, but not usually more than a few days.
However, that must be followed by several days of an
anti-gout diet. If the pain goes away and you return
to a normal diet too soon, it can flare up again even
worse. Because today is the third day after the warning
sign, I allowed myself a little chicken and cheese.
If I had a full-blown attack, I'd wait a few more days
before returning to regular eating.

Prevention is the key, because the more attacks you have,
the more susceptible you become to future attacks. I've
had attacks since I was a teenager, and after I discovered
what caused them (which I actually self-diagnosed after
learning about gout in biochemistry class in college),
I've learned what to avoid. That's why I almost never
eat eggs.

Wayne Boatwright wrote:
>
> Just thought I would mention it. It's surprising what things will trigger
> a gout attack that one might least suspect. Hope you're feeling better.

I wasn't bothered by it at all. But with
my hair-trigger response to gout warning signs,
I immediately went into full anti-gout mode.

"Michael "Dog3"" > wrote in message
6.121...

> Bleh... About how long does an episode last? This man was jovial even
> though he was in a lot of pain.
>
> Michael

The episode will last until the crystal is reabsorbed and no longer exists.
There is no rule of thumb. Anti-inflammatory drugs will help but not cure.

Pain meds do nothing more than mask the symptoms.

That's why I say drink water lots of water. It doesn't cure but it helps the
body regain equilibrium.


--
Old Scoundrel

(AKA Dimitri)

Mark Thorson > wrote:

>Wayne Boatwright wrote:

>> Speaking of gout, Mark, did you happen to know that asparagus can greatly
>> exacerbate the condition in some people? I have a close friend who didn't
>> know that until she binged on asparagus for a while.

>I seldom eat asparagus. I've never had gout caused by
>eating asparagus. Every occurrence of gout has always
>been caused by eating too much protein.

Asparagus is one of the highest protein vegetables.

My two instances of gout (presumptive, no needle assay) were
not really traceable to any recent eating history, but the
more recent one definitely followed an asparagus-eating phase.
From what I know it takes months/years for the uric acid to
build up before an attack. Overall diet, if it has an effect,
make the next attack come sooner. Perhaps a large amount
of asparagus consumeed all season long could have an effect,
however that's a tricky one because gout occurs more often in
the early months of the year, anyway, and they don't know why.

Steve

Mark Thorson > wrote:

>No. Since my big gout flare-ups in the autumn
>of 2000, I've always controlled my gout through
>prevention, which really is the only way to do it.
>That's how I became scrupulous about obeying the
>warning signs. The day before yesterday I woke up
>with a hint of pain in my foot which I recognized,
>and immediately went on the anti-gout diet.

One of the things I read is that an attack may be
predicted by minor sensations in the previously-affected
joint. (NOT the joint about to be subjected to an
attack.)

It may not be a general truth, but that happened to
me shortly before (days before) my second attack.
Coincidence? Maybe not.

Steve

Steve Pope wrote:

> One of the things I read is that an attack may be
> predicted by minor sensations in the previously-affected
> joint. (NOT the joint about to be subjected to an
> attack.)
>
> It may not be a general truth, but that happened to
> me shortly before (days before) my second attack.
> Coincidence? Maybe not.
>
> Steve

And that makes perfect sense to me. Uric acid isn't isolated to only one
joint... it is found systemically so you probably do feel and recognize
(based on previous flare ups) an attack building up as the uric acid
crystals build up in the joints even though it is still at low level
(subclinical) presentation yet.

Steve Pope wrote:
>
> My two instances of gout (presumptive, no needle assay) were
> not really traceable to any recent eating history, but the
> more recent one definitely followed an asparagus-eating phase.
> From what I know it takes months/years for the uric acid to
> build up before an attack. Overall diet, if it has an effect,
> make the next attack come sooner. Perhaps a large amount
> of asparagus consumeed all season long could have an effect,
> however that's a tricky one because gout occurs more often in
> the early months of the year, anyway, and they don't know why.

I think you have gout confused with kidney stones.
There isn't anything you can eat that'll give you
a kidney stone between today and the day after
tomorrow. But if I eat a two-egg omelet and a
nice big steak, I'll have gout tomorrow.

I had a small kidney stone once, after more than
six months of dieting eating a spinach salad
(made from most of a bunch of spinach) every day.

Michael \"Dog3\" wrote:
>
> Hmmm... pardon my ignorance on the subject. I just want to avoid getting
> it. Will drinking Pedialyte (sp) help with the dehydration and enzyme
> replenishment?

You want to produce lots of urine. Plain water is best
for that. Water with electrolytes will tend to be
retained, however you could become depleted in
electrolytes if you go overboard drinking lots
of plain water.

They're aren't any enzymes that need to be replenished.

"Michael "Dog3"" > wrote in message
6.121...
> "Dimitri" >
> : in rec.food.cooking
>
>>
>> "Michael "Dog3"" > wrote in message
>> 6.121...
>>
>>> Bleh... About how long does an episode last? This man was jovial
>>> even though he was in a lot of pain.
>>>
>>> Michael
>>
>> The episode will last until the crystal is reabsorbed and no longer
>> exists. There is no rule of thumb. Anti-inflammatory drugs will help
>> but not cure.
>>
>> Pain meds do nothing more than mask the symptoms.
>>
>> That's why I say drink water lots of water. It doesn't cure but it
>> helps the body regain equilibrium.
>
> Hmmm... pardon my ignorance on the subject. I just want to avoid getting
> it. Will drinking Pedialyte (sp) help with the dehydration and enzyme
> replenishment?
>
> Michael


Hmmm, an interesting proposition.

First I am not any kind of medical person, therefore what I have to say on
the subject is nothing more than an uneducated opinion.

Pedialyte is used to rehydrate people who for some reason have lost a large
amount of their fluids and therefore it can put their electrolytes out of
whack (medical term). i.e. diarrhea can kill children. IIRC there was a
major campaign in Africa many years ago to teach people to make a simple
salt and sugar water mixture, it saved many many lives.

That is not the problem with gout, gout is caused by an overabundance of
uric acid and the normal hydration or flushing of the system, allowing the
kidneys to do their job, will ultimately help the situation. Please note I
said help not cure. The cure is in finding the cause for the overproduction
of uric acid, and part of that can be diet and intake and output of fluids
or other causes. To read more go to the arthritis website as they consider
it under their prevue.

I don't think you need be concerned, it is not something you'll just catch.
There are usually definable causes. If it helps, I have not had a bout for
many years. If I feel it coming, stiffness, joint pain etc, I stop any
coffee, & alcohol start some AntiInflammatories and start forcing
fluids.That works for me.

Dimitri

Mark Thorson wrote:
> Michael \"Dog3\" wrote:
>> Hmmm... pardon my ignorance on the subject. I just want to avoid getting
>> it. Will drinking Pedialyte (sp) help with the dehydration and enzyme
>> replenishment?
>
> You want to produce lots of urine. Plain water is best
> for that. Water with electrolytes will tend to be
> retained, however you could become depleted in
> electrolytes if you go overboard drinking lots
> of plain water.
>
> They're aren't any enzymes that need to be replenished.

I just caught this. Michael... you live with a doctor. Why not ask *him*
what he suggests?

Mark Thorson > wrote:

>Steve Pope wrote:

>> From what I know it takes months/years for the uric acid to
>> build up before an attack. Overall diet, if it has an effect,
>> make the next attack come sooner. Perhaps a large amount
>> of asparagus consumeed all season long could have an effect,
>> however that's a tricky one because gout occurs more often in
>> the early months of the year, anyway, and they don't know why.

>I think you have gout confused with kidney stones.

I'm not confusing them, but I may be working of slightly
different information than you are.

>There isn't anything you can eat that'll give you
>a kidney stone between today and the day after
>tomorrow. But if I eat a two-egg omelet and a
>nice big steak, I'll have gout tomorrow.

Right. This may depend on the particular gout scenario.

Steve

Goomba wrote:

> Steve Pope wrote:
> > One of the things I read is that an attack may be
> > predicted by minor sensations in the previously-affected
> > joint. *(NOT the joint about to be subjected to an
> > attack.)
>
> > It may not be a general truth, but that happened to
> > me shortly before (days before) my second attack.
> > Coincidence? *Maybe not.
>
> > Steve
>
> And that makes perfect sense to me. Uric acid isn't isolated to only one
> joint... it is found systemically so you probably do feel and recognize
> (based on previous flare ups) an attack building up as the uric acid
> crystals build up in the joints even though it is still at low level
> (subclinical) presentation yet.


Apropos of pain issues, I've just noticed an "Aches And Pains Index"
on my local Weather Channel station (Chicago). This is something
new...what's the deal with it, I wonder...???

I know it's popular belief that certain kinds of weather can
supposedly exacerbate certain pains, but is this scientifically
verifiable...???


--
Best
Greg

Gregory Morrow wrote:
> Goomba wrote:
> > Steve Pope wrote:
> > > One of the things I read is that an attack may be
> > > predicted by minor sensations in the previously-affected
> > > joint. �(NOT the joint about to be subjected to an
> > > attack.)
>
> > > It may not be a general truth, but that happened to
> > > me shortly before (days before) my second attack.
> > > Coincidence? �Maybe not.
>
> > > Steve
>
> > And that makes perfect sense to me. Uric acid isn't isolated to only one
> > joint... it is found systemically so you probably do feel and recognize
> > (based on previous flare ups) an attack building up as the uric acid
> > crystals build up in the joints even though it is still at low level
> > (subclinical) presentation yet.
>
> Apropos of pain issues, I've just noticed an "Aches And Pains Index"
> on my local Weather Channel station (Chicago). �This is something
> new...what's the deal with it, I wonder...???
>
> I know it's popular belief that certain kinds of weather can
> supposedly exacerbate certain pains, but is this scientifically
> verifiable...???

Anyone over sixty can predict impending inclement weather more
accurately than the finast barometric instruments... you want
scientific... prior to every launch NASA phones me for concurrence.
Someday my ankles will be on permanent display in the Smithsonian.

Sheldon wrote:

> Gregory Morrow wrote:
> > Goomba wrote:
> > > Steve Pope wrote:
> > > > One of the things I read is that an attack may be
> > > > predicted by minor sensations in the previously-affected
> > > > joint. �(NOT the joint about to be subjected to an
> > > > attack.)
>
> > > > It may not be a general truth, but that happened to
> > > > me shortly before (days before) my second attack.
> > > > Coincidence? �Maybe not.
>
> > > > Steve
>
> > > And that makes perfect sense to me. Uric acid isn't isolated to only one
> > > joint... it is found systemically so you probably do feel and recognize
> > > (based on previous flare ups) an attack building up as the uric acid
> > > crystals build up in the joints even though it is still at low level
> > > (subclinical) presentation yet.
>
> > Apropos of pain issues, I've just noticed an "Aches And Pains Index"
> > on my local Weather Channel station (Chicago). �This is something
> > new...what's the deal with it, I wonder...???
>
> > I know it's popular belief that certain kinds of weather can
> > supposedly exacerbate certain pains, but is this scientifically
> > verifiable...???
>
> Anyone over sixty can predict impending inclement weather more
> accurately than the finast barometric instruments... you want
> scientific... prior to every launch NASA phones me for concurrence.
> Someday my ankles will be on permanent display in the Smithsonian.


Just like the cyberpussie's prolapsed cervix...!!!

;-p

And O' Feel Up's "brain" will be in a jar in the British
Museum...unfortunately one will have to view it through an electron
microscope.

<vbg>


--
Best
Greg

On 2008-05-27, Sheldon > wrote:

> Someday my ankles will be on permanent display in the Smithsonian.

Your asshole is already on permantent display in my killfile.

nb

"Serene" > wrote in message
...
> We're going to Carin's dad's. We're bringing:
>
> Ribs to put on the grill (I'm not saying how James prepares them, but
> they're yummy anyway)
> Corn on the cob
> Watermelon
>
> I burned the ham-and-cheese puffs I made, so we're eating them without the
> burned bottoms for breakfast and not taking them with.
>
> Carin's bringing:
>
> Potato salad
> Crudites and dip
> Drinks
>
> Should be fun. We haven't seen her dad much this past year or so, and he's
> a nice guy.

Hope you all had fun, Serene!


> What's everyone else cooking today?

Yesterday was my birthday, and I spent much of the day cooking. I made a
confit byaldi (Thomas Keller's recipe -
http://www.newburyportnews.com/pulif...120204?page=1), from
the movie Ratatouille (ever since the first time my 5-year-old and I watched
the film together, she's wanted to make the dish with me).

The pics aren't the greatest, but you'll get the idea:

Making the piperade: http://i28.tinypic.com/2u8ym49.jpg

Veggies layered in the skillet: http://i32.tinypic.com/w7ofb.jpg

Out of the oven: http://i25.tinypic.com/282nh28.jpg

Plated: http://i28.tinypic.com/2l91vgp.jpg

It was a lot of work, but the end result was worth it. *Very* tasty.
Wonderful combination of flavors. I served it with a spinach salad and a
nice loaf of asiago bread. I had *a lot* of sliced veggies leftover after I
assembled the dish, so I layered them in a casserole (no piperade) and
sprinkled olive oil, garlic, and thyme over them before baking (I baked it
yesterday, and we ate that tonight for dinner).

CONFIT BYALDI (or Remy's Ratatouille)

For the piperade (bottom layer):

1/2 red bell pepper, seeds and ribs removed

1/2 yellow bell pepper, seeds and ribs removed

1/2 orange bell pepper, seeds and ribs removed

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1/2 cup finely diced yellow onion

3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced,
juices reserved

1 sprig fresh thyme

1 sprig flat-leaf parsley

1/2 a bay leaf

Kosher salt

For the vegetables:

1 medium zucchini (4 to 5 ounces), sliced into 1/16-inch-thick rounds


1 Japanese eggplant (4 to 5 ounces), sliced into 1/16-inch-thick rounds

1 yellow (summer) squash (4 to 5 ounces), sliced into 1/16-inch-thick rounds

4 Roma tomatoes, sliced into 1/16-inch-thick rounds

1/2 teaspoon minced garlic

2 teaspoons extra-virgin olive oil

1/8 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

For the vinaigrette:

1 tablespoon extra-virgin olive oil

1 teaspoon balsamic vinegar

Assorted fresh herbs (such as thyme flowers, chervil, thyme)

Kosher salt and freshly ground black pepper

Special equipment: Oven-proof skillet

Start to finish: 3 1/2 hours, 1 hour active

To make the piperade, preheat oven to 450 degrees. Line a baking sheet with
foil.

Place pepper halves on the baking sheet, cut side down. Roast until the
skins loosen, about 15 minutes. Remove the peppers from the oven and let
rest until cool enough to handle. Reduce the oven temperature to 275
degrees.

Peel the peppers and discard the skins. Finely chop the peppers, then set
aside.

In medium skillet over low heat, combine oil, garlic and onion and saute
until very soft but not browned, about eight minutes.

Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a
simmer over low heat and cook until very soft and little liquid remains,
about 10 minutes. Do not brown.

Add the peppers and simmer to soften them. Discard the herbs, then season to
taste with salt. Reserve a tablespoon of the mixture, then spread the
remainder over the bottom of an 8-inch oven-proof skillet.

To prepare the vegetables, you must arrange the sliced zucchini, eggplant,
squash and tomatoes over the piperade in the skillet.

Begin by arranging eight alternating slices of vegetables down the center,
overlapping them so that 1/4 inch of each slice is exposed. This will be the
center of the spiral. Around the center strip, overlap the vegetables in a
close spiral that lets slices mound slightly toward center. All vegetables
may not be needed. Set aside.

In a small bowl, mix the garlic, oil and thyme, then season with salt and
pepper to taste. Sprinkle this over vegetables.

Cover the skillet with foil and crimp edges to seal well. Bake until the
vegetables are tender when tested with a paring knife, about two hours.
Uncover and bake for another 30 minutes. (Lightly cover with foil if it
starts to brown.)

If there is excess liquid in pan, place it over medium heat on stove until
reduced. (At this point, it may be cooled, covered and refrigerated for up
to two days. Serve cold or reheat in 350-degree oven until warm.)

To make the vinaigrette, in a small bowl whisk together the reserved
piperade, oil, vinegar, herbs, and salt and pepper to taste.

To serve, heat the broiler and place skillet under it until lightly browned.
Slice in quarters and lift very carefully onto plate with an offset spatula.
Turn spatula 90 degrees as you set the food down, gently fanning the food
into fan shape. Drizzle the vinaigrette around plate.

Serves 4.

Nancy Young wrote:
> "Serene" > wrote
>
>> I burned the ham-and-cheese puffs I made, so we're eating them
>> without the burned bottoms for breakfast and not taking them with.
>
> Sounds good to me!

I ended up making more for the thing, because we had some extra
time. Carin's dad really liked them, and he's been having appetite
trouble, so we left the rest with him.

> Oddly enough I'm making chicken cacciatore, just a craving.
> Why on such a warm day, I don't know. I had a hot dog for
> lunch, that's a little more traditional.

I am feeding a craving today, too -- chicken curry.

Serene

MareCat wrote:

> Hope you all had fun, Serene!

It was great, thanks!

> Yesterday was my birthday,

Happy birthday!!

> and I spent much of the day cooking. I made a
> confit byaldi (Thomas Keller's recipe -
> http://www.newburyportnews.com/pulif...120204?page=1), from
> the movie Ratatouille (ever since the first time my 5-year-old and I watched
> the film together, she's wanted to make the dish with me).

Oh, wow, that sounds great. Yum.

Serene

"Serene" > wrote in message
...
> MareCat wrote:
>
>> Hope you all had fun, Serene!
>
> It was great, thanks!
>
>> Yesterday was my birthday,
>
> Happy birthday!!

Thanks, Serene!

Mary

Michael \"Dog3\" wrote:
>
> ROFL... I feel the same way about my knees. I dislocated both of them at
> the same time when I was in my teens and they've never been the same since.
> It's been raining almost a solid week here and I'm hobbling around like a
> 90 year old. I need a cane

Tried Advil? That stuff is a miracle.
Good for gout, too!

On Tue, 27 May 2008 18:56:18 -0400, "MareCat"
> wrote:

snip to my lou

>
>Yesterday was my birthday, and I spent much of the day cooking. I made a
>confit byaldi (Thomas Keller's recipe -
>http://www.newburyportnews.com/pulif...120204?page=1), from
>the movie Ratatouille (ever since the first time my 5-year-old and I watched
>the film together, she's wanted to make the dish with me).
>
>The pics aren't the greatest, but you'll get the idea:
>
>Making the piperade: http://i28.tinypic.com/2u8ym49.jpg
>
>Veggies layered in the skillet: http://i32.tinypic.com/w7ofb.jpg
>
>Out of the oven: http://i25.tinypic.com/282nh28.jpg
>
>Plated: http://i28.tinypic.com/2l91vgp.jpg
>
This looks great, thanks for the pictures. The real pay off was the
opportunity to cook with the kid.
Thanks for sharing.

koko
---
http://www.kokoscorner.typepad.com
updated 5/25
"There is no love more sincere than the love of food"
George Bernard Shaw