Jensen

And what do you do with "marshmallow fondant"? How is it consumed? It sounds like some sort of spackle...

Here it is, on the plate: No cornichons so I went with the next best "vinegar-y" thing: HP Sauce. And a close-up: The only thing that didn't work about this was the combination of flavours between the chicken (the thinner meat layer above the green garlic) and the green garlic. The garlic with the pork tasted wonderful but, with the chicken, it was just so-so.

Jensen, we share the same Birthday! Happy Birthday. I can't wait to see the terrine... mmmm. Actually, you're a day older than I am. (Oh joy! Oh glee! Someone is still older than I am!) My b-day is today but the Spouse had to leave early this a.m. for a business trip. Please don't bring years into the discussion. Allow me my fantasy...

The terrine is still wrapped up in the fridge. The Spouse took me out for lunch yesterday for my birthday so it didn't get eaten then. Today is bright and sunny though; check back in four hours or so. I should have photos by then

As it's raining right now, it won't be for lunch today. (It really should be eaten outside, shouldn't it? ) The forecast is better for tomorrow so it will likely be eaten then.

I just wrapped the terrine up to go in the fridge and I'm oh-so-happy to report that the ham stayed in place. Phew!

Thanks for the tip (I trust you!); it's under the brick as we speak. Bleudauvergne mentioned that she thought she should have left hers weighted for longer so I put the brick on top of the terrine as soon as it came out of the bath.

I did consider making a vegetable terrine but I really wanted a meat-based one. The nutritional information (calculated at NutritionData) shows that 1/6 of the recipe has 5 grams of fat. It was the big pieces of fat and/or too much bacon in the traditional recipes that was scaring me off. Yikes! I didn't even think of that. I thought it might just kind of drape over the top of the terrine, rather elegantly. I guess we'll find out, won't we?

DANGER AHEAD! HERESY ALERT!!! I've been following this thread with great interest and wondering if I could possibly make something that would be compatible with my weight-loss goals. I gave it some more thought and realised that the little "chicken cups" I've been making for dinner are sort of terrines and, if I could serve them hot then I could make something similar and serve it cold. Why not? And so, here are photos of my ongoing attempt for a (diet-phobes avert your eyes now) "low fat" terrine. The main ingredients (I did take a picture of all the ingredients but it didn't turn out): The full list of ingredients (all weighed so that I can figure out the nutritional information before I eat it) is: 50 g Westfalian ham 285 g boneless, skinless chicken thighs 435 g pork tenderloin 100 g Swiss chard 30 g shiitake mushrooms 112 g onion 50 g green garlic fresh sage fresh parsley white pepper salt I ran the chicken through the food processor and then mixed in the sage and some salt. For the pork, I ran about 2/3 of it through the food processor, coarsely chopped the rest, and mixed in the parsley and some salt. The onions and mushrooms were also chopped up in the food processor and then cooked in some olive oil until "dry". I add a splash of sherry and cooked them some more then seasoned with salt and pepper. Assembly: First the ham: As you can see, it just covers the bottom of the pan. The rest of the pan is lined with the Swiss chard (which had been lightly steamed to soften it and then refreshed in ice water): The chicken mixture went in first and then I added the green garlic, kind of pushing it into the meat a wee bit: The mushroom mixture was spread on top of that and then the pork mixture was added: And here it is, ready to go in its water bath: I plan on nicking a brick out of the garden, wrapping it in foil for the weight. Of course, it could turn out to be utter crap. We'll find out tomorrow!

Wow, you guys are harsh! I think what most are forgetting is that the author of any article can spin a story whichever way they like. And this article was definitely "spun". Look at all the ways it could have gone (and didn't). The bit that tanabutler quoted: And yet there's nothing else about the decline in home cooking on a broader level in the article. Even the subtitle ("Surveys tell us average Americans cook fewer meals every year. Say hello to the future") makes us think we're going to hear more about it but noooo. There was a great opportunity to delve deeper into the women's movement after these paragraphs: Again, disappointment reigns. It's not the woman in the article that is soulless and shallow. It's the article itself!

And, as mentioned in the other thread, could one really use pecans? I have a pecan tree in my yard but no walnuts (although I think there are walnuts growing down by the river).

I saw the balsamico on their website but haven't seen it at the market yet. Maybe I should ask about it!

Unless it's the owner/clerk of a restored Route 66 motel in Tucumcari NM. Then you can ask them. I did make the mistake of asking a motel clerk for a restaurant recommendation in Toledo. (Okay, the big mistake was stopping in Toledo in the first place.) There was a young girl, maybe 12, in the lobby at the time and she told me that "there's a Bob Evans around the corner." I'd never heard of Bob Evans. (What can I say? I'm a foreigner!) The desk clerk passed a tired hand over his eyes, sighed heavily, and said "That's not a restaurant. It's a bar." Apparently, he'd never heard of Bob Evans either! (Of course, this was the same desk clerk that didn't know what a corridor was...)

Whenever I plan a road trip, there are a few different ways I research where I'll eat: * checking out the area through Yahoo listings * the forums on Roadfood.com (assuming you mean real road food as opposed to just "where to eat in [insert destination name here]") * searching restaurant reviews in the local papers' websites I've found some pretty good ones through the latter, including fabulous enchiladas suizas in Eugene OR, a great little bistro in Laramie WY, and some damn good barbecue in North Little Rock AR!

My memory isn't what it used to be but wasn't there a cluster of brain-wasting deaths on the East Coast of the US a few years back? Family of one of the victims (a woman in her late 20s or early 30s?) was adamant that their relative had died of vCJD but everything was very hush-hush. Does anyone else remember this?

According to their website, there are 10 certified farmer's markets here; four of them are year-round markets. Certified Farmers Markets of Sacramento I go to the one at Sunrise Mall because it's close to home. I can even ride my scooter there, if I want to. If I miss that one, I'll try to make the one downtown. Although that one is bigger and has a wider selection, I prefer the Sunrise Mall market. The one downtown is held under the freeway so the background noise is quite bothersome for me. Isn't it? I was so excited last month to see the first of the asparagus but now the peas and beans and artichokes are coming in too. I've already shelled, blanched, and "skinned" the fava beans. Tonight's dinner will feature them sauteed with some green garlic and leeks and served over grilled halibut. The strawberries will be for dessert tonight too. I don't usually buy strawberries at the market because we have a stand right around the corner from us. There's nothing like getting their first strawberries! Next week, I hope.

No pictures (one of these days, I will remember to take my camera to the market) but today's purchases included: * fava beans * sugar peas * kohlrabi * salad mix * butter lettuce * spinach * basil * local tomatoes (still early but they're bound to be better than the grocery store ones!) * local strawberries * green garlic * leeks * Bariani olive oil

I love Bariani's Olive Oil, it is a truly wonderful product. However, my advice is not to buy it in too large a quantity. It goes off very easily. Unless you use a lot of Olive Oil, you will absolutely need to keep it in the refridgerator. I used to keep mine in dark room temp, and I've had it go rancid inside of 3 months. And don't be surprised by the, uh, interesting sediment in the last pour or two. Erik ← I've been using their oil for years and have never had any go rancid. The bottle sits on my kitchen counter. That being said, I buy the 1 L bottle, which will last me about two months. And, yes, the unfiltered state of it can be a bit of a surprise to some people

Per their website (the "History" link), the Bariani oil is a "registered organic product".

It's not a shiny as I may have described it as being...it just no longer has the lovely patina it used to. So, with that in mind, here is Great-Granny's griddle:

Spenger's Vinegars (at least they used to be in California...looks like their headquarters has moved to Florida ) Bariani Olive Oil

I have my great-grandmother's cast iron griddle. It's handle is like the handle on a bucket, not like on a pot. My great-grandparents emigrated from London to Canada in 1902 and it came with them. No picture because my former-machinist spouse tried to make it all shiny when we were first married. It's not totally ruined but it will take another 100 years to get its patina back.

Glad to be able to help you. I am not familiar with a restaurant in or near Cologne that serves horsemeat. But a butcher is here who does sell Horsemeat. Have you friend call, the butcher might know a Restaurant that has horsemeat on their menu. ← Thank you so much! I told my friend yesterday on the phone that I wanted to try horse meat so will send her this information in anticipation of my visit. I guess I'd better go look for recipes too, just in case I end up cooking it at her house...

I thought I'd take a look at some foreign press coverage and found a few interesting articles (not necessarily on point here but interesting nonetheless). From Der Spiegel, an article dated April 6th indicates that a case of BSE has been diagnosed in a German cow born 6 months after the feed regulations were put in place. They're looking at "animal meal/flour" (????...my German doesn't really extend to agricultural jargon) and contaminated milk exchangers (again with the agro-jargon) as a source of infection. (Der Spiegel gets my vote for the funniest BSE headline..."Apocalypse Cow" on an archived article. ) Nothing in the Independent or the Guardian about the US cases though.

Anything in the American press yet? I checked the NYTimes and my local rag, the Sacbee, but there doesn't seem to be anything.