Jensen

Oh my. You've made making bagels look so easy!

I only collect miles from Alaska Air, which can (apparently) only be redeemed for travel. However, I can earn miles on that card by dining at certain restaurants, using my debit card, and (as I just discovered) shopping at Safeway. On the dining plan, once you've hit a certain number of points accrued, you start getting bonus points. When we go out for pho, I generally will earn over 300 miles...all that from a $20 meal. When our favourite sushi restaurant was participating in the programme, it took me about 5 months to earn enough points for a trip home. (And that was before the bonus programme was implemented! )

I've thought about this but I'm really not sure. Meyers are much sweeter than true lemons (apparently, they're a hybrid of an orange and a lemon???). My postie can't stand Meyer lemons (if you have a lemon tree around here, you try everything to get anybody to take some) but I prefer them to the Lisbons or Eurekas. They are a real treat.

I have a recipe for Meyer lemon granita that could probably be adapted to an ice cream maker (she said even though she's never used an ice cream maker before in her life). I will PM it to you as I'm sure it's under copyright.

I guess the Scots borrowed the name for their coronation stone (palace and town) too. I can definitely see the attraction of naming such an illustrious part of their heritage after a Dutch bread.

I think I relied a lot on knowledge of German though. Maybe half that and half English. There was an article in Der Spiegel (the English version, of course) that talked about that in Germany too--again, especially in the food area. I think the article talked mostly about restaurants, etc., in that regard. And back to Dutch cooking, we had stamppot for dinner tonight. It's really become a family favourite. Thank you!

Oh, you're not trying hard enough! From the witlof entry, there are: avontuur ... adventure kookboeken ... cookbook(s) -- I think the -en ending might be plural supermarkt .... supermarket in het supermarkt-neonlicht ... in the neon (fluorescent?) lights of the supermarket koelkast ... fridge (koel=cool; kast=case) pijn (from pijnboompitten) ... pine (pitten sounds like "pits" to me, when combined with "pijn" means pinenuts) And almost an entire paragraph! "Ik heb mijn kraakverse witlof, wat heb ik verder nodig? Er is altijd bladerdeeg in de vriezer, een restje kaas in de koelkast, pijnboompitten en gedroogde kruiden in het keukenkastje. Een half uur later staat de witloftaart met blauwe kaas op tafel." "I have my [kraakverse] endive, what can I do with it? There is [altijd] pastry in the freezer, a [bit of??] cheese in the refrigerator, pinenuts and dried herbs in the kitchen cupboards. A half hour later the endive tart with blue cheese stood on the table." I will confess that some knowledge of German has been helpful. Kaas in Dutch looks an awful lot like Käse in German (and only a little bit like "casein" from English). Of course, Klary will probably chime in here and tell me I'm full of shit...

What is the reasoning behind using raw sugar? Looks? Texture? Or is there some food-related scientific reasoning?

well, it's in RecipeGullet. here so even if you can't read my story, you can make it that would be a very undutch recipe indeed. Witlof - belgian endive - is a favorite Dutch vegetable, but usually boiled to death ← I've made a similar dish using fresh onions and Serrano ham (photos on my food blog here). Randi, the key to reading Dutch is to try and read it aloud. Unlike German (which looks like English but sounds completely different), Dutch looks completely different from English but sounds quite a bit alike. After travelling all over the US and also in Western Europe, I can honestly say that I understood most people in the Netherlands (speaking Dutch) better than I could understand some of the people I met in Arkansas (supposedly speaking English).

Ha! Get thee to Lakeside Restaurant on 6th St. in Burnaby (just across the Burnaby/New West border). I've lived in CA for almost 7 years now and I still have dreams about their congee with pork liver.

Well then, I WILL say "Ditto"! Rice pudding is a great comfort food for me. The last time I had it was when I was in bed, recovering from an unmedicated migraine. You can't get much more in need of comfort than that!

If I knew what kheer is, I'd just say "Ditto". Especially the congee.

But how many beers do you have to drink before you start eating a pork pie with your hands?

Sure, empanadas and samosas spring to mind. There is a pasty restaurant here in Sacramento (The Pasty Shack). The website is a little primitive; it doesn't even show the pasties filled with enchilada-type fillings. I suppose that's just filling a local market; their traditional pasties are very good but I did take issue with the counterman about the lack of any HP sauce on the tables. (They had hot sauce instead, for god's sake!)

Neck >> eaten by Streaka Gizzard >> eaten by Tighe Liver >> eaten by Dayton Heart >> eaten by Rogie

Like this: from the Golden Ridge Cheese Cooperative website.

Chufi's stamppot

Hi Lynnette, I vote for Klöße (farina dumplings)! Okay, maybe I don't get a vote but ... If you can find the correct farina, the soup ends up looking like this: (click here for recipe) I have been able to replicate the dumplings using Cream of Wheat cereal; the dumplings taste the same but they don't look nearly as pretty.

I'm looking forward to seeing your efforts! (just don't call it Melton Mowbray Pork Pie or you might be in trouble!)

Some of these are staples in my kitchen: caraway, sesame, paprika, and majoram are regular visitors to my table. I doubt the anise or the chai flavours will make an appearance though, as I don't like the taste of anise or cinnamon as a savoury.

Or, X is all over Y like a slug on a strawberry.

I must be going to the wrong parties (or maybe the right ones!) because, when I first read this, it appeared as "When I arrived at the party everybody was naked..."

Thank you very much, Klary, for sharing your food (culture) with us. I tried your Draadjesvlees for dinner tonight but I must confess to a couple of changes. Before trimming, my piece of beef weighed in at just over two pounds. So, I used three bay leaves and three cloves. I also wanted to thicken the gravy ever so slightly so removed the meat from the pan and kept it in a hot oven for a few minutes (maybe 15?). It didn't change the texture of the meat at all but I think it added to the colour in a positive way. The gravy was also separated to remove most of the butter. I hope these modifications didn't mess things up too much. If they did, they were delicious liberties! On the plate, served with mashed potatoes (which were made with some of the gravy-butter!) and steamed chard: And a close-up of the "threads":

The stamppot the other night was a huge hit, even with the Spouse who had been making disparaging noises about the kale (and who had insisted that I put some cabbage in it). The Spawn took some of the leftovers for her lunch yesterday and the Spouse and I ate the remainder. When school was out, someone was very disappointed that there was no stamppot left for her after-school snack!

Anyone for baby shit?