My stir fry is improving...wonder if YouTube can improve technique in in the latter category! ;-)

tzurriz,

I'm going to do half with onions. I wouldn't have thought of that on my own. I'll report back when I've done my first batch of schmaltz.

Loved the article! Thanks so much.

Wonderful responses everyone! I love fat like others love sugar. The word schmaltz did cross my mind. It's unrendered. I'm assuming all I need to do it melt it over med low heat. Do I need to strain it? Guess the needed info is online. I do horde the fat from stock making to fry eggs or enrich a thin soup. DH is all proud...like he'd clubbed a buffalo and dragged it back to our cave! ;-)

Heehee it just arrived today!!

Ahhh Breadcrumbs,

What a detailed, succinct and helpful review! Thank you for taking the time to do it.

tastesgoodwhatisit,

Thanks for the input and encouragement. I also love dishes with a few high quality ingredients. I promise to follow the recipes faithfully and post feedback. The ones you listed have been favorites of others' on CH as well.

Hey Juliejulez,
I think there are a couple of them with Marcella's son. I like the sound of the recipes I've heard about. I'm really having fun sourcing these books. If you try a recipe, let us know.

Oh thank you ospreycove. I saw a couple of those on Amazon and assumed it was her DH. I will certainly check those out. :-)

Breadcrumbs
Ahh that sucks. (I have Celiac disease) so dining out is indeed a challenge! My aversion to cilantro is easing ever so slightly and I've found, as has DH, that if the leaves are minced we can do a little.

Got Chinese Takeout kindle edition last month and I love it!
Lusting for everything by Marcella Hazan and Donna Hay. :-)

It appears the Classic Italian is out of print, but available used in this edition. Is this the one people have?

Modz

Thank you :-)

Now y'all stop eggsagerating the low brow humor!!

LOL Me neither, roxlet. And I love butter!

L.Nightshade

Thank you. I will look harder.

Breadcrumbs

That's gorgeous! Is the green cilantro and basil? I am going to do this also with garlic and maybe a tad less sugar. We are cilantro-tastes-like-soap folks so I'm thinking maybe a little more green onion tops and some parsley?

Sarabz

What did you make? How did it go?

Cheryl

I agree. I will definitely be trying the smoked Gouda with peppers in my next tamale marathon. :-) I think folks would be shocked to bite into a tamal and encounter goat cheese!

Modz9636,

I make egg drop soup in a similar way, but without tempering, as you want the little ribbons of noodle-like egg. But, are you using whole egg or just yolk. And does it incorporate smoothly? It sounds really good! Thx :-)

FCF

Well knock me over with a feather! Seriously? Peanut butter in chicken soup? I keep hearing my jar of Skippy whispering..."Come on Nana, you know you want to..." I do. Damn it, I DO!

EM23 and linguafood,

Thank you for this interesting dish. I captured it but have not yet tried it. The NYT article was terrific and really makes you want to taste the island history.

I have heard of tapioca flour skins, but never seen them in the store. Anyone try those? I also am wondering if fresh skins might submit their will to these old hands more easily.

Good for you herby!

I'm rooting for ya :-)

I think it's a newly coined term for a vegetarian that cheats sometimes. :-)

Mmmmmmm

Love oxtails. Am planning to use them in making broth for my first real attempt at Pho.

Quencia,

I do this in other soups. Potato is a great thickener.

Has anyone else used egg yolk in their soup for added richness? How do you incorporate it? It sounds great.

tzurriz,

Yours sounds lovely and a bit more complex than mine. We're pretty set in our ways now, but I'm open to improvements! :-)

I mourn the loss of matzo balls from my life since the Celiac diagnosis. I used to make small ones and add them to my standard soup in addition to egg noodles. (Now rice)