97 replies to this topic

[abooja]

From the birthplace of Wegmans, thanks for spreading the word about our local favorite. Our 2 nearby Wegmans are the smaller, somewhat more basic ones, not the huge upscale new ones. No mushrooms growing in ours, but still wonderful. I love your home finding plan.
Thanks for the interesting week.

Thanks! I know that Wegmans is a quality organization because they wouldn't hire me. Good for them.

[LindaK]

I have my copy of Jasper White's 50 Chowders open to the Crab "Meatball" Chowder recipe. It had not caught my eye before, but your beautiful photo has me seriously hungry. It looks perfect for a winter dinner with friends. New England is not crab territory, but I'll find some.

[abooja]

Great week of food! Thanks!

Thank you!

[abooja]

Thanks, this was great. I admire your going for the 7 layer cake (I grew up with one from a suburban Detroit Jewish bakery, found one in Chicago, but you know, it's not the same) and the macarons (feet!). Inspiring!

Oops, I called them "legs" at least once. You get the idea.

And thank you! As evidenced by four(!!)-megapixel digital photography, my quest for perfection is far from complete, for either the 7-layer cake or the macarons. We've just got to give our arteries (and blood glucose levels) a break from time to time. Two pounds of butter and a dozen eggs...

[abooja]

I have my copy of Jasper White's 50 Chowders open to the Crab "Meatball" Chowder recipe. It had not caught my eye before, but your beautiful photo has me seriously hungry. It looks perfect for a winter dinner with friends. New England is not crab territory, but I'll find some.

Thank you! I'm glad I could help reacquaint you with your cookbook. I rarely cook from it myself. Can you recommend any other recipes from that book?

I would have bet at least a dollar that New England was, in fact, crab territory. But I'm from Brooklyn. I'm definitely not from Pennsylvania, another stretch of land not known for crabs, but Wegmans somehow got 'em. I have no idea where those king crab legs came from. Somewhere big, I'm guessing.

[LindaK]

We're clam country up here. And having lived in the DC/Baltimore area for years, I know to show respect and deference to true crab culture. Still, you can find crab meat--not the fresh crabs--here if you're willing to pay.

As for the cookbook, the sections on making clam/shellfish/fish stocks and broths have been really helpful. I grew up around here, so it would never occur to me to use a recipe for clam chowder. But I have enjoyed the Double Haddock Chowder and Parsnip Chowder recipes. Do not overlook the side recipes in the book, the corn and clam fritters especially. When I think about them, I dream of a proper deep fryer.

[abooja]

We're clam country up here. And having lived in the DC/Baltimore area for years, I know to show respect and deference to true crab culture. Still, you can find crab meat--not the fresh crabs--here if you're willing to pay.

As for the cookbook, the sections on making clam/shellfish/fish stocks and broths have been really helpful. I grew up around here, so it would never occur to me to use a recipe for clam chowder. But I have enjoyed the Double Haddock Chowder and Parsnip Chowder recipes. Do not overlook the side recipes in the book, the corn and clam fritters especially. When I think about them, I dream of a proper deep fryer.

Ah, clams! I hadn't figured on there being a distinct clam country. Interesting.

I had a Fry Daddy for many years, until I read that I was better off with a cast iron pot and a reliable thermometer. I fry all sort of things this way -- fries, donuts, fish. Different oils, of course.

[Pam R]

Thanks for a great week, Lisa! I hope you have some rest and relaxation scheduled for the rest of the week.