two questions (Jenise put your thinking cap on)

Jenise, after reading your miroton post from a few weeks ago, I went on EBAY and found and bought a copy of the Zuni Café cookbook ($15.49 including shipping) Question number one is that in reading the book, Judy Rogers advocates pre salting meat, but she gives no idea of about how salt to use. (see pages 35-38) Do you have advice on this? Question number two concerns your post below regarding seared tuna. I have a pantry full of pasta of every shape, and even have egg noodles, therefore I ask, would those work in place of the papparadelle, especially it is unlikely that I would make the papparadelle fresh from scratch. OK, maybe there are three questions. Number three is would pecans work as well or perhaps even better than walnuts in the seared tuna recipe. I love pecans, and am not real fond of the English Walnut. The American black walnut would over power everything else in the recipe. Thanks to all who respond.

[Jenise]

Bob, I love Judy's theory/practice re pre-salting meats, but for the miroton would I do that? No, because we've reduced our salt intake and I'm going to keep it that way. Do I miss it when I don't or believe that it makes a material difference? No, and you won't either. (And I say that, adding that I will always presalt a roasted chicken and you can't stop me, but when you're essentially poaching the meat in order to produce a miroton, no, there's frankly no benefit.)

Re papparadelle: I think it's a terrific shape for the dish because the flat noodle as a support for the flat slices of tuna and the way you work a knife and fork to put a bit of both together for a bite, it works extremely well. But if papparadelle isn't a pasta you use, go with another flat noodle like tagliatelle--keep the noodles flat, and break them up as they go into the pot so you have a lot of short lengths.

Bob asked about using pecans versus walnuts....I'd like to know what you think, as well. I prefer pecans and use them in place of walnuts, when appropriate.

[Jenise]

Bob asked about using pecans versus walnuts....I'd like to know what you think, as well. I prefer pecans and use them in place of walnuts, when appropriate.

He did, thanks for reminding me. I guess my first reaction is that what I appreciate about pecans--richer, sweeter than walnuts--would be fine in this dish but perhaps not as good because they are richer and sweeter. The walnuts blend in both flavorwise and visually, and do an excellent job of enhancing the strong flavors around them without competing with those stronger flavors.

Bob asked about using pecans versus walnuts....I'd like to know what you think, as well. I prefer pecans and use them in place of walnuts, when appropriate.

Thank you Karen for asking the question, And thank you Jenise for answering.

Number three is would pecans work as well or perhaps even better than walnuts in the seared tuna recipe. I love pecans, and am not real fond of the English Walnut. The American black walnut would over power everything else in the recipe. Thanks to all who respond.

The mention of black walnuts brings to mind, wild rice, chanterelles, and black walnuts. Going to pull the black walnuts from the freezer and hydrate the dried mushrooms with a little white wine. I know what my side dish for dinner will be!

The mention of black walnuts brings to mind, wild rice, chanterelles, and black walnuts. Going to pull the black walnuts from the freezer and hydrate the dried mushrooms with a little white wine. I know what my side dish for dinner will be!

Geo C! Wow, I just happen to have some dried morels that I purchased and dried in 09, and I also have a bag of black walnuts in the freezer. Now I wished I was cooking instead of going out this evening. Hey, if you get the chance, tell me how you do this dish. Thanks.

The mention of black walnuts brings to mind, wild rice, chanterelles, and black walnuts. Going to pull the black walnuts from the freezer and hydrate the dried mushrooms with a little white wine. I know what my side dish for dinner will be!

Geo C! Wow, I just happen to have some dried morels that I purchased and dried in 09, and I also have a bag of black walnuts in the freezer. Now I wished I was cooking instead of going out this evening. Hey, if you get the chance, tell me how you do this dish. Thanks.

Sorry for the late reply. I place the dried mushrooms in water to quickly rinse. Then I hydrate with white wine. I sweat the mushrooms, chopped shallot, celery and fennel in butter. Rinse the wild rice. Place one half the mushroom shallot mixture in the wild rice and then cook the wild rice with twice the amount of water than rice. Add as splash of white vermouth. Good rice takes 25 minutes or less. Rinse and pick over the black walnuts to remove any shell. Lightly toast the walnuts to "bloom" the flavor. Chop the walnuts. Add the walnuts and the remaining mushroom mix to the wild rice for the last five minutes of cooking.

Sorry for the late reply. I place the dried mushrooms in water to quickly rinse. Then I hydrate with white wine. I sweat the mushrooms, chopped shallot, celery and fennel in butter. Rinse the wild rice. Place one half the mushroom shallot mixture in the wild rice and then cook the wild rice with twice the amount of water than rice. Add as splash of white vermouth. Good rice takes 25 minutes or less. Rinse and pick over the black walnuts to remove any shell. Lightly toast the walnuts to "bloom" the flavor. Chop the walnuts. Add the walnuts and the remaining mushroom mix to the wild rice for the last five minutes of cooking.

That sounds great Geo, I'll try it sometimes soon. Will report back when I do too.