mary's Profile

He's going to have to be willing to branch out on his own. Forcing the issue will likely make him retrench. But if he's even a little bit game, it's worth a shot to ask him to work on reframing his thinking about food.

Have him read this article by Jeffrey Steingarten (http://www.slate.com/id/3152/), or take a look at Steingarten's book The Man Who Ate Everything.

I was an incredibly picky eater as a child, but as an adult I'll eat almost anything. Of course, having foods prepared well makes a big difference. Soggy canned vegetables aren't favorites for most people, but roasted cauliflower with burnished caramelized edges and a sprinkle of sea salt, for example, can often convert cauliflower skeptics into enthusiasts. It can take eight to ten exposures to a new food to get over a phobia of it, but most of us can learn to like most foods if we're willing to hang in there for that many tries.

Seconding the suggestion to contact Le Creuset with your story. My friend got detailed cleaning instructions from their customer service after she badly burned something in the bottom of the pot. They may have other tips for how to go about repairing it.

So sorry this happened!

I would love love love to have one to play with for a few weeks, but right now I just can't justify spending that kind of money without testing it out for myself first. I do love the idea of cooking eggs this way, especially having the ability to hold perfectly cooked eggs to serve as part of a dish for a dinner party.

Right now it's still on the list for things I'd like in my dream kitchen that I don't realistically think I'll ever own (like a wood fired oven, a vitamix, and falk culinaire cookware....).

Seems like it might be nice as a sauce for zucchini fritters. Or perhaps as a bed for a leek flan. Or what about using it as an accompaniment for crisp baked or pan fried polenta stacked with tomato slices and fresh ricotta (or mozzarella) and herbs?

One tip I've seen in recipes is adding nonfat dry milk for a thicker consistency. (Some recipes call for a few tablespoons, some for as much as a half cup for a quart of milk. If you've already been using some nonfat dry milk, try upping the amount.)

Also, my understanding is that higher fat milks produce thicker yogurts. I'm guessing you want to stick with lower fat dairy products since you've been using nonfat and 2%, but you may try whole milk to see if that does the trick.

The other thing you can do is strain your yogurt. Line a strainer with cheese cloth and set over a bowl. Add the yogurt and put it in the refrigerator (cover with plastic wrap if you're concerned about it picking up odd flavors) a let it sit for a few hours or over night. This is a common technique for getting American style yogurt closer to the consistency of Greek yogurt.

Have all the Gourmet subscribers gotten cards indicating they'll be receiving Bon Appetit? And have the December Bon Appetit's gone out?

I'm a Gourmet subscriber who has yet to receive anything from Bon Appetit. I'm wondering if I should contact them about finishing out my subscription....

Mustard. As a kid I couldn't stomach the stuff, but now I find myself scraping the bottom of the dijon jar wondering how it ran out so quickly.

Sadly, I still get squicked out by mayonnaise. Do former haters have any tips on how to overcome that one?

Not sure about fixing this one--I tend to think leftover pasta is only so-so anyway.

You may want to try another brand of whole wheat pasta. I find that some have a chalky texture, while others are much better. So try a few varieties before giving up on the idea. (Maybe the kitchn should do a taste test??)

In general, I find that whole wheat pasta pairs well with nuts and with deeply caramelized flavors--like roasted cauliflower or caramelized onions or oven dried tomatoes. I also think it does well with creamy cheeses like a soft goat cheese or fresh ricotta. If you're going to add greens, go for a slightly sweeter one, like spinach, or try roasted kale, which is softer and sweeter and deeper than it's simple sauteed brethren. Or just add mounds of fresh basil.

Seconding the recommendation to invest in good olive oil. Consider investing in good salt as well. These two can make just about any vegetable taste fantastic.

Remember that caramelization is your friend. Grilling mushrooms or roasting cauliflower or broccoli can give a dish extra depth of flavor without garlic or onions.

Consider adding citrus zest and fresh herbs to finish dishes. If vinegar is ok, use those liberally. In addition to the lemon, dill olive oil combo already mentioned, some other good combinations:

rosemary, balsamic vinegar, olive oil
fennel seed, orange zest, walnut oil
oregano, lemon juice and zest, olive oil
cumin, cilantro, lime, jalepeno (optional)

Good luck!

My favorite slow cooker meal is steal cut oats.