artoeat

My chicken liver pate is perfect and outrageous. I also would do something with veal. Really outrageous? veal crown roast.then I would buy the best dessert I could lay my hands on.

I've bought it many times and have had no trouble. I like to make it with acid overtones as in a fruit salsa with lime. I use some mint- don't like cilantro. Grilling with a soy glaze is nice too!

So many books so little time! An old cookbook that is fabulous for vegetables is The Victory Garden Cookbook by Marian Morash from Asparagus to Zucchini it does it all.Perfect Recipes for Having People Over by Pam Anderson has a nice selection of tasty recipes that also answer questions: when to serve, how to vary, and what about leftovers, and how far ahead can it be made. Many of the recipes can be incorporated into a daily repertoire. A book that has gotten well deserved cudos and one I love is Happy in the Kitchen by Michel Richard. This is a book to experiment with on weekends. There are many different techniques and the recipes are written well. Don't overlook your local weekly food section to jump start ideas. Have fun!

Your article reminded me of how much music is a lifeline in a kitchen. The right music can sail you over the weeds or weight your waders in the muck. Calling dupes, pushing food through my window, and listening at just the right level to Motown would get me to the end of a shift any night.

I totally thought this was where the article was going to go LOL.. Well, too bad. keep on looking Bond Girl. And keep on writing about your adventures! ← This was a delightful article! I wish I was in the dating market (though not at my mid century age!) and could observe the different eating groups. I have observed women's eating patterns and how a friendship graduates from salad with dressing on the side and water to an all out wine induced evening with dessert. There also are the people who just don't GET eating and play hide and seek with the plate's contents and I abhor discussing the bill! Just split the damn thing! The element of S&M was an excellent blind sider! I couldn't wait to see your decision! Keep writing! artoeat

Never had matzo brei until I married my husband so my recipe is from them. Coarsely break up matzo in a bowl. Pour hot boiling water over it and let sit. Drain and break eggs over it and stir together. (About 1 matzo to 2 eggs). They always cooked in butter, "scrambling" the mixture until well done. Sprinkled with heaping teaspoons of granulated sugar! Of course these were the in-laws that served grape jelly on scrambled eggs to my baby girl eons ago!

What about making "pie dough" with matzo cake flour?

There are some select pieces that are now being made in china-so far these are just odd stock pots. it does make one start questioning the product in general.

I had a client who always did 4th of july parties. one year it was international food representing our ethnicity- salmon mousse( in the shape of the statue of liberty!) empanadas, antipasto, etc. it was a blast!

Round and suculent Long pink crisp skinned and juicy Give eating pleasure

I thought awhile ago that eric asimov did a stint as lead critic- maybe it was when grimes was on vacation- he added personality to the stories but then went back to his cheap eats section.

there is a new cookbook out called the sweet kitchen (enough said on the topic) i work in a kitchen store and many food professionals have raved about how user friendly and de-mystifying the way the text is written. i do swear by rose b- and if you can find her christmas cookie book you will never need another cookie book again! saw nick teach a class at the store and found him to be a fat pompas queen with everyone until the students showed and he turned on the charm- i will not buy his books.

I believe that freshwasabi is the only company in the u.s. that grows the product they also sell it under the pacific farms brand. their phone # is 541-997-7553.