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    • Post in eG Bake-Off XX: Holiday Quick Breads
      Today was a dreary rainy day, so I had to bake something. (No, I do not notice any disconnect in that sentence.) This is a favorite that I haven't made in quite some time: Carole Walter's Dried Cherry Almond Pound Cake. It is so good. It freezes beautifully. (Although this one will be eaten!). 
        • Like
    • eG Cook-Off #71: Winter Squash
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.
        • Like
      • 153 replies
    • Prime Rib: When is Prime Prime?
      A spinoff from another thread. What is "prime" beef. And is it worth paying for? Do we even know what we're buying?
      Then Chad sayeth:
      Then ExtraMSG said
      Megaira said
      By the way, the USDA recognizes eight gradations of meat:
      - Commercial
      - Utility
      - Cutter
      - Canner
      - Standard
      - Select
      - Choice
      - Prime
      As Shirley Corriher says
      The rest are used for commercial, institutional, canned and "other" end products.In our recent Q&A with Mr. Cutlets we discovered the prime crime, the degredation of "prime" beef over the last many years. Yet there are companies out there who are trying to preserve the best traditions of prime beef, Excel Corporation, a division of Cargill, being one. A disclaimer. Excel is a former client. I've spent a lot of time with them. I know their cattle tracking and grading processes. I know the kill floor. These people are serious about keeping prime prime.
      So what is "prime" beef? What should it be? Is the "prime crime" eroding what we know about top quality beef?
      Do we care?
      Chad
      • 27 replies
    • Post in Cheese Fondue
      Post in Cheese Fondue
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    • Post in Santa's Spectactular Tonawanda Workshop
      Dinner tonight at Prescott’s Provisions.
       

       
      Dark Horse - scotch, amontillado sherry and cardamaro.
       

       
      Grilled pork shoulder and belly with lentils and apple balls
       

       
      Beets with grapefruit Cambazola pistachio and yogurt
       

       
      Romaine with blue cheese, red onions and skinned tomatoes 
       
       
       
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