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09/17/2010

~ Culinary Q&A & Kitchen Therapy Too (9/17/10) ~

Culinary Q & A #2

Once again, it has been another busy week in Melanie's Kitchen.  Things got a bit tense for me this week, as a copper water pipe in the ceiling above my formal living room sprung a leak... the day before my ~Tuning Up for Tailgate Thursday~ post was due!  I did get the post out in time, the ceiling repairs are well underway and my sanity is slowly being restored!

I told you there would be "Kitchen Therapy Too"!!!

Kitchen Enounters didn't have any questions asked this week, but we did receive 2 comments regarding 2 of last week's questions and 1 comment regarding this weeks recipes:

C.  Victor says:  I read Jeanne's question about marinating salmon.  Her recipe said to do it for 6 hours.  That is WAY TOO LONG for salmon and fish in general.  I am a fresh water and deep-sea fisherman.  The advice you gave her to limit the marinating time to 1 hour is correct.  My maximum marinating time for almost any kind of fish is 2 hours.

A.  Kitchen Encounters:  Thanks for the comment Vic.  I've had the pleasure of eating your "catch of the day" on more than one occasion.  I'm glad you're in agreement with my advice!

C.  Jill, The Veggie Queen [email protected] says:  I read your Q&A regarding the use of a pressure cooker.  Your comments about the pressure cooker are right on except that most cut-up root vegetables such as potatoes, winter squash, sweet potatoes, parsnips, etc. will only take 3-4 minutes to cook under pressure.  You must use liquid in the pressure cooker and the new ones are quite safe.  They make fantastic beans from presoaked or dry very quickly, as in less than 30 minutes.  I have a pressure cooking DVD, Pressure Cooking:  A Fresh Look, Delicious Dishes in Minutes that helps alleviate the fear of using a pressure cooker.  You can find it at http://www.pressurecookingonline.com .  You can also see me with the pressure cooker in action on You Tube at http://www.youtube.com/TheVQ .  Thanks a bunch Mel, for recommending pressure cooking - it can change your life!

A.  Kitchen Encounters:  Great to hear from you Jill!  I'm happy to know you're checking in on my blog!  Let me know when your new pressure cooking book is published and on sale and I'll announce it here for my readers!  Trust me folks, Jill knows her stuff!!!

C.  Jeanne says:  Mel, I am on my way to the store right now to get all of the right ingredients for these fabulous tailgate recipes.  I especially can't wait to make the crustless quiche!  Thanks so much for all of the detailed steps and great photographs, as they really make a difference when trying out a new recipe!

A.  Kitchen Encounters:  Jeanne, I LOVE having you as one of my "regulars" here at KE!  The pictures are a time-consuming part of writing my blog and it is nice to know they are helpful and appreciated.

To all of my readers, please know that every recipe I post is being cooked "live", meaning:  I am cooking, taking pictures and writing that post as I go.  What that means for you is:  if you follow along step-by-step, you'll cook it every bit as good as I do!  I started this blog in the middle of August, which meant we cooked our way though some great summer vegetables; we are now in the midst of college football season, which means I have a lot of requests for tailgate posts; the Thanksgiving and the Christmas holidays will be upon us sooner than we know, which means my posts will be geared towards them.  If you have any special requests, please let me know!!!

To leave a comment or ask a question, simply click on the blue title of any post, scroll to the end of it and type away!

"We are all in this food world together." ~ Melanie Preschutti

(Commentary and Photo courtesy of Melanie's Kitchen/Copyright 2010) 

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