jat

I drink both, but primarily tea, I find more relaxing. I do get this coffee called Passion Cafe. It's organic, and they have unusual flavors, licorice, hot spice, my favorite is called the Napoleon Blend, chocolate and lavender, and I DO think it's an aphrodisiac! Best coffee I've ever had. If anyone is interested I have the owners phone number. He sent me 6 bags of different flavored beans. No wonder I'm on the web so late.

I had prime rib tonight and it was very tender, I got "prime" prime rib. I'm not sure if there is a better method, I'm looking for advice. I got a convection oven this week, is also has a broiler. So I broiled it first for a sear, then one hour with the convection oven at 350. Could I go at a lower temperature for longer? I plan on many roasts and want to get the best maximum results possible and it's my first convection oven. Thank you.

Thank you Jackal. Alot of detailed information. Your classes are so GREAT it looks like I will be needing more ink on my printer! I watch my carbs too, and use mostly celery root. But I will try to incorporate some of the potato ideas to celery root. I saw a demonstration on t.v. with using a potatoe ricer, (I have one) and they recommended putting the potatos through the ricer TWICE for the most tender potatoes, have you tried this?

Lovebenton0, Hi I'm making your chowder this week. I've never had cheddar with fish, so this is unusual for me. (see my Colorado Chile Verde recipe posted), I do love cheddar. A new soup to try, thanks.

When I do a Rao's type of lemon-lemony broiled chicken, I do a fennel-tomatoe (plus) salade. Has anyone tried Pacific Culinaria Blood orange avocado oil? William Sonoma carries it, and it has good flavor.

Do you need a butternut squash soup recipe? I have a good one. E-mail me and I'll send it if you like.

Lovebenton, aka Judith, question about scallops and sharp cheddar, why does it work so well?

All the above! Do you have a fondue set? Beautiful crystal wine glasses and goblets. Cuisinart (I go through them alot!). A large clay pot, my favorite chinois! Knives, a set of steake knives, with stainless butt that you can monogram. The right pan for risotto, special whisks- I have one for my grill cast iron pan. Also Sur la Table had a nice cherry wood salade bowl serving set with tongs, with a wood stand included for $99. I'm getting it as a gift for someone. I'll leave room for others..

I had some incredible heirloom tomatoes last night. Try a simple combination of rasberry vinaigrette with hazelnut oil, and herb, all a good combo. For dessert: Best tasting blueberries with simple cream: heavy whipping cream, vanilla paste, and sweetener. Just a couple ingredients make it. I've got tons of these, and will continue to post.

Dankphishin, I love to try new soups. Your mouloukhia sounds interesting. What is "green jews mallow"? Can you post the recipe or e-mail it by any chance? Thank you.

Since I'm relatively new here, I didn't want to sound like a food snob, but when I went to S.F. restaurants, it was good, but not outstanding. I think in part due to the chef's tasting menu. You are full at the end of the meal, but I feel you are given a piece of food on the plate There should be a spectacular presentation, there is none. The color of sauces, swirls and designs and dimension. Food as art. There should be incredible bursts of flavor, there is none. It should be perfectly prepared for just one piece of food- it isn't. Unusual ingredients, or just meltingly good. Each bite should be ummmmm. What do you think is the problem? Are they trying new things and not getting it right? I'm glad you enjoyed the dessert. Sometimes you go out to eat just for the dessert if it's that good. And when the food doesn't taste as good, usually its a new chef?

Ruth, Unless she's cooking for alot of people, and she's serious about true Mexican cooking, with great flavor, I would only do them by hand. No 2 tortillas are alike, like snowflakes. I make mine, and would be happy to share the recipe and technique! Maybe we should do a cooking demonstration! I'll look up a recipe for you and post it in the next few days. My husband is Mexican, and his mom's cooking is unparalled.

Anyone tried Youri Dolgoruki from Moskow? Vodka and champagne, two of my favorites, decadence.

thanks jeff for a great display of the food, so I could relive the experience. I really liked the quiet atmosphere where you could speak normally- I found relaxing, sorry about your intro. I found everyone there exceptionally warm and friendly and I would recommend the restaurant as well. I also got the 36 in. pillow for my back, which I recommend for the long evening. Where else did you go eat? You could not have described each sampling more perfectly! Thank you.

Hi Mr. Cutlets, How do I make the BEST prime rib that anyone's ever tasted? How do I get the best cut and the best meat? Any tips you can offer. Thanks a million!! jat

Colorado Chile Verde This is very filling. It is great served with Tilamook cheddar cheese, raw onions, sour cream, and tortillas. It could pass as a meal with 2 bowls. I cook it in the p.m. and put all the ingredients in the crock pot, and it's ready for lunch. Ingredients: pork 1.25 lbs. or 20 ounces chicken breast .63 lbs to 1 lb. onions .88 lbs or 14 ounces fresh pascilla chiles .86 lbd. or 14 oz. tomatillos .88 (or less) 10-14 oz. diced tomatoes can, 12 oz. water 32 oz. garlic 1 oz. oregano .5 oz cumin start .5 oz and ADD alot more at end chile powder .5 oz. and ADD alot more at end to taste beer 3 oz. salt .63 oz METHOD: Cube meat into bite sized pieces. Cut poblano chiles into bite sized pieces. Slice tomatillos into fine slices and cut in half. 1. Add garlic, saute in oil. I usually do the meat first, add to pot, then chiles and onions, diced. Add to pot. 2. Combine cumin and chile powder to beer, add to pot. 3. Combine oregano and water, add to pot. Finish: I also add TOMATO PASTE, and fine tune seasonings at the end. NOTE: Wear gloves, and do not touch eyes with hands when cutting the chiles. Keywords: Soup, Easy, Mexican ( RG747 )

Colorado Chile Verde This is very filling. It is great served with Tilamook cheddar cheese, raw onions, sour cream, and tortillas. It could pass as a meal with 2 bowls. I cook it in the p.m. and put all the ingredients in the crock pot, and it's ready for lunch. Ingredients: pork 1.25 lbs. or 20 ounces chicken breast .63 lbs to 1 lb. onions .88 lbs or 14 ounces fresh pascilla chiles .86 lbd. or 14 oz. tomatillos .88 (or less) 10-14 oz. diced tomatoes can, 12 oz. water 32 oz. garlic 1 oz. oregano .5 oz cumin start .5 oz and ADD alot more at end chile powder .5 oz. and ADD alot more at end to taste beer 3 oz. salt .63 oz METHOD: Cube meat into bite sized pieces. Cut poblano chiles into bite sized pieces. Slice tomatillos into fine slices and cut in half. 1. Add garlic, saute in oil. I usually do the meat first, add to pot, then chiles and onions, diced. Add to pot. 2. Combine cumin and chile powder to beer, add to pot. 3. Combine oregano and water, add to pot. Finish: I also add TOMATO PASTE, and fine tune seasonings at the end. NOTE: Wear gloves, and do not touch eyes with hands when cutting the chiles. Keywords: Soup, Easy, Mexican ( RG747 )

Those delicious Italien Amarette di Saronno cookies.. You take the wrapper, and light a match, and "blastoff" it orbits into space. Have you done it? Roll the square wrapper into a tube and ignite.

Warm Chocolate Cake with Molten Center Instead of the typically sweet rasberry sauce, try this blueberry-strawberry sauce. It is a beautiful color, and a great combination of flavors. Serve the cake warm. Ingredients for Sauce: 1 basket of strawberries 1 basket of blueberries 1 cup of water 1/4 cup of sugar 1 star anise 1/2 vanilla bean scrapings In food processor mix strawberries, blueberries, water, well. 2 MINUTES Put in saucepan with sugar, anise, and bean and cook on low. 5 min. or so. Remove star anise and bean. CHOCOLATE CAKE FONDANT: 7 ounces bittersweet chocolate 5 ounces butter 4 ounces granulated sugar 4 whole eggs 1 ounce all purpose flour, sifted In bain marie, over hot water, put butter, chocolate, and sugar. Simmer, not a boil. Rub butter in little individual dishes, then flour lightly. Coffee cups can be used. Make sure there is NO excess flour in cups. Oven temp. is 400 degrees. Put on baking sheet. Mixing: Mix when ingredients start melting. It's o.k. if all the butter is not melted. Take off stove. Add eggs one by one when it's not too hot, and break the egg yolk so it blends well. Add flour little by little so there are no lumps with a sifter spoon. Take cup and tap on table to settle the cake batter. And pour 3/4 of the way. Bake for 8 min. at 400 degrees. Keywords: Easy, Chocolate, Dessert ( RG745 )

Warm Chocolate Cake with Molten Center Instead of the typically sweet rasberry sauce, try this blueberry-strawberry sauce. It is a beautiful color, and a great combination of flavors. Serve the cake warm. Ingredients for Sauce: 1 basket of strawberries 1 basket of blueberries 1 cup of water 1/4 cup of sugar 1 star anise 1/2 vanilla bean scrapings In food processor mix strawberries, blueberries, water, well. 2 MINUTES Put in saucepan with sugar, anise, and bean and cook on low. 5 min. or so. Remove star anise and bean. CHOCOLATE CAKE FONDANT: 7 ounces bittersweet chocolate 5 ounces butter 4 ounces granulated sugar 4 whole eggs 1 ounce all purpose flour, sifted In bain marie, over hot water, put butter, chocolate, and sugar. Simmer, not a boil. Rub butter in little individual dishes, then flour lightly. Coffee cups can be used. Make sure there is NO excess flour in cups. Oven temp. is 400 degrees. Put on baking sheet. Mixing: Mix when ingredients start melting. It's o.k. if all the butter is not melted. Take off stove. Add eggs one by one when it's not too hot, and break the egg yolk so it blends well. Add flour little by little so there are no lumps with a sifter spoon. Take cup and tap on table to settle the cake batter. And pour 3/4 of the way. Bake for 8 min. at 400 degrees. Keywords: Easy, Chocolate, Dessert ( RG745 )

Not exactly dining with friends, but usually were eating at the inopportune time while an autopsy is taking place on CSI.

Homemade Soups I make: Colorado chile verde, lobster bisque, goat cheese, roasted corn (posted), butternut squash, gazpacho, egg drop, cioppino, tortilla, french onion, potato/celery root, tortilla, fruit soups. etc. I think I will post the colorado chile verde. (no beans) It is really an entire meal when you serve it with tortillas, tillamook cheddar cheese, onions, sour cream. Enjoy.. I'll post it in a couple of days.

We have a cabin in Paradise. We count the falling stars, go looking for crawdads behind the house in a stream, take walks, have our "secret" outdoor hot tub 75 degrees plus at night in the summer, hidden in the rocks, go fishing for trout, have deer visiting every morning, (have pictures of my cat Snagels and the deer touching noses) and will take my cast iron pan, a bag of groceries, and cook outside in a closed park site. And the sun is always shining when the fog is in downtown. Life is good. Only 30 min. from the city, but it's all Los Padres National Forest land. Then we'll drive up the street in our Bronco, and park in a stream, and my husband will scare me with his flashlight in his mouth, "I'm the Lepricon" story. There are wild pumas and gigantic bear, by the park dumpsters. And we are very grateful and say a prayer of thanks.

When the chocolate mood strikes, I make the chocolate cake with slightly molten center, and serve it with a strawberry-blueberry sauce. Again anyone who wants it, I'll post it on the recipes. This is from scratch and you can serve it in individual portions.

My aunt Helen's Sherry Wine Cake. It's been in the family for over 40 years. She's passed away, and I'VE added double the sherry! It's yours if anyone wants it. It takes 5 min. to mix and assemble. Easy. But it tastes so rich and elegant.