Comments for Michael Ruhlman

Comment on How To Cook Okra (CSA Week 14) by Liam O'Malley

Liam O'Malley — Thu, 09 Sep 2010 15:31:23 +0000

I actually recently tried roasting okra, with great success. Season it with salt, pepper, cayenne, some smoked paprika, maybe even a little brown sugar, and roast for 45 minutes or so and you’ll get a lovely little crispy snack or appetizer.

Comment on Ratio—Now Out In Paperback! by guy

guy — Thu, 09 Sep 2010 14:26:06 +0000

Several months ago, I bought Elements and Ratio at the same time, and I’m still only about halfway through both of them. But I like Ratio so much that I pre-ordered a copy from Amazon to be delivered to a friend. Should have arrived yesterday.

Comment on How To Cook Okra (CSA Week 14) by Nick

Nick — Thu, 09 Sep 2010 12:18:41 +0000

One of my favorite ways to prepare okra is to saute it with onions, garlic, tomatoes, corn, pimenton & tobasco (in that order).

Comment on Ratio—Now Out In Paperback! by Dan at FoodieLawyer

Dan at FoodieLawyer — Thu, 09 Sep 2010 04:14:42 +0000

I love this book, and we’ve learned a ton of amazing information from it. Thanks, Michael!

Comment on How To Cook Okra (CSA Week 14) by luis

luis — Thu, 09 Sep 2010 02:28:34 +0000

BBQ Okra from BBQ USA. Steven suggests that after washing and drying the Okra you should only de-stem it and Not Chop it! as that will expose the seeds to air and bring on the slime. He direct grills it after rubbing it in the usual suspects everyone has reported here. His new twist is that he rubs butter over it before he uses the dry rub and grills it hot.

Comment on How To Cook Okra (CSA Week 14) by luis

luis — Thu, 09 Sep 2010 01:59:37 +0000

Rhulman, I get confused with terms such as masala, gravy, sauce, on and on… you know there is a universe of interchangeable terms that just confuse the average Joe…The elements of cooking really makes no attempt to organize these very similar terms into something a Joe can grab onto. Don’t you know?

Comment on How To Cook Okra (CSA Week 14) by luis

luis — Thu, 09 Sep 2010 01:54:21 +0000

Rohan my Indian cookbook lists a recipe for Okra Masala….. great idea.
(bhindi = okra).
( red chilies, ginger, garlic, and soy/ not? )
More like
(Turmeric, chili powder, cumin, coriander, salt, sugar,lemon juice,cilantro) and other fresh ingredients of the same… you holding out on us?
Great dish either way

Comment on Baked Buttered Corn by alane

alane — Thu, 09 Sep 2010 01:05:04 +0000

The baked corn was a huge hit at the meal site, Michael. Thanks again!

alane

Comment on Ratio—Now Out In Paperback! by Mari

Mari — Wed, 08 Sep 2010 19:57:24 +0000

^ I’d love one, too. I presume we’re too late though :/

Comment on Baked Buttered Corn by Nan

Nan — Wed, 08 Sep 2010 19:14:39 +0000

I think we Buckeyes love fresh corn. Although I’m more than ready for cooler weather it’s so sad to see the season end. I just wrote a post about frying corn (my preferred method of dealing with the more elderly ears) including a few corny memories of family. I have the same corn cutter… works great. I’m going to definitely bake the next batch of leftover corn on the cob.

Comment on CSA’s from Around the Country by Dianasaur Dishes

Dianasaur Dishes — Wed, 08 Sep 2010 16:07:55 +0000

That’s so cool! My husband and I did our first CSA last year and were amazed at how much money it saved us. I’m now trying to find grants to pair up low income residents with local farms to provide CSAs for the families who just can’t afford them.

Comment on How To Cook Okra (CSA Week 14) by Rohan

Rohan — Wed, 08 Sep 2010 15:16:52 +0000

I’ve seen some mentions of Indian cooking in the comments – one of my favorite Indian veggie dishes in bhindi masala (bhindi = okra).

However, there is a cuisine that I really encourage people to try if you can find a restaurant serving it – Chinese-style Indian (or Indian-style Chinese, I guess). We’ve got a bunch of these places in the NYC area. Our local restaurant serves crispy, batter-dipped okra in a sauce of red chilies, ginger, garlic, and soy and it’s pretty great.

Comment on Baked Buttered Corn by Andrew

Andrew — Wed, 08 Sep 2010 14:27:20 +0000

Or! I’m thinking of doing this soon, put the butter corn in the de-seeded seed part of a butternut squash and roast it all together, serve with ravioli in a pesto cream sauce, or risotto ooh man I love fall

Comment on How To Cook Okra (CSA Week 14) by luis

luis — Wed, 08 Sep 2010 14:16:46 +0000

You guys have given me an idea?… along the lines Bucky and Michael suggested…
I think I will wash the Okra, dry it in kitchen towels then drag out my drier and chop and dry it for a couple of hrs. Afterwards I can sautee it in olive oil as Michael suggests and finish it with a citrus vinaigrette or fry it in a batter southern style.
Another twist is fold it with fresh corn, onions, chives, red pepper flakes and other goodies into a nice savory Arepa. Either way I go it should be great!

Comment on Baked Buttered Corn by Andrew

Andrew — Wed, 08 Sep 2010 12:46:57 +0000

Another way to get rid of that zucchini is to shred half and mix in with the corn, then slice and quarter the rest and place it on top. sprinkle with gruyere or parmesan and let it get a crispy cheesy crust.

Comment on Ratio—Now Out In Paperback! by Janet

Janet — Wed, 08 Sep 2010 12:20:59 +0000

I don’t see a link to where I can purchase a signed copy from you. I would really like to purchase two of them, one for me and one for my daughter. Thanks.

Comment on Ratio—Now Out In Paperback! by Monica

Monica — Wed, 08 Sep 2010 11:48:04 +0000

I had pre-ordered the paperback version from Amazon, and it arrived yesterday. I stayed up last night reading every word. As someone who likes to mess with recipes but figures things out through trial and error (and thus too many cooking trials–and errors–end up in the trash can), this has got to be the most valuable cooking resource I’ve come across. I’m ordering copies for all of my cooking friends and family for Christmas. This book rocks! Thank you.

Comment on CSA’s from Around the Country by Jennifer

Jennifer — Wed, 08 Sep 2010 04:50:33 +0000

Mine is in the middle, on the red tablecloth. It’s from Bozeman, Montana (MT, not MO) where the growing season is ridiculously short. The CSA is from Towne’s Harvest, which is run by the students at Montana State University. (I believe Towne is the name of the person who donated the land.) A substantial percentage of the vegetables grown go to the Gallatin Valley Food Bank; the rest is split into shares.

Comment on Ratio—Now Out In Paperback! by Rhonda

Rhonda — Wed, 08 Sep 2010 03:49:16 +0000

“I never thought of myself as a Food Writer…”

Well, we did.

And, the best at that!

There are only 3 books you will ever need to educate yourself and become a real cook. And that is Elements, Ratio and 20 Techniques.

congrats on the paperback edition!

Comment on Ratio—Now Out In Paperback! by Christie

Christie — Wed, 08 Sep 2010 03:47:32 +0000

Hey, if Alton said it, it’s golden. My instructors at culinary school are fascinated with my Ratio app for the iPhone, BTW.

Thanks!