lovebenton0

Great news, Susan. And ceilings are always a pain in the neck! I've painted too many! Now that has to be done by someone else -- anyone else. Not sorry to give up that one particularly unpleasant chore. Good going on the stove, Dave! Great when that works out, isn't it? Now if I could only figure a way to get the house insurance to cover my new cooktop. Now you can do your grits in the oven.

Definitely as much wine as you like. I figure the half cup is minimum. I usually add more without decreasing the other liquid, but then I like more slew with my stew. Quite often with the PC, if you add the potatoes to cook after the initial meat stage, they have given off enough starch to thicken with stirring. Yes, please let us know how you do.

Thanks, Ed. That sounds simply perfect. Who would know better than the Ministy of Rum?

Rachel, good for your mom! You'll wow 'em with something fantastic, I know. Hey, don't tell your dad anything about what you're cooking! If he asks just tell him what he wants to hear. And some things, especially smooth sauces, really do benefit from a good quality powder-blend garlic anyway. We do Thanksgiving at our house. Both our moms, my brother, and my mr's two daughters usually come here. So I'm the one passing out suggestions or requesting others to bring something. Basically I just let them know what I'm making -- turkey (sorry but I love a good roasted or smoked big bird once a year ), always homemade rolls and bread, stuffed squash (that has varied but apricot wild rice is my fav right now), and sweet potatoes with plantains and pecans. Then suggest where they might like to fill in. Usually do pies and a pumpkin cheesecake, but brother is doing a large dessert pumpkin tart of some delicious sort this year and the group will be smaller than usual so I might wait to do pecan pie until later. He'll also do his fresh cranberry/orange relish and my mom will bring whatever she likes -- which is always good and probably more than we need for the day. But since everyone will be here for days (I'll sort through and shift some of my mom's food to other meals if necessary ). We'll eat it all. I don't have any problem accepting extra foods on T-Day from anyone! We're a foodie family. But I have to admit that I'm not good about people trying to help me with what I'm cooking or baking. Unless it's the girls and our pies -- that's a tradition the three of us enjoy doing together. They learned pecan, pumpkin and apple pies, and pumpkin cheesecake in my kitchen over T-Day gatherings and are proud to be able to make their own now.

Havarti and Jarlsberg are both nice and easy to eat/stash while travelling. I'd umpteenth the vote for good goudas also. All those are good with crisp fruits like apples and pears, and grapes, also crackers of course. Good takers for a train trip. Nice link, GG. Thanks.

He's part computer person, part English graduate . It's his way of exerting some influence on the menu, since I do all the grocery shopping and 99.5% of the cooking. (He does other things!) My husband also says that! If he likes it, he asks that, and if I do remember, he says "Write it down. NOW." He knows I'll forget! Marcia. ← These are so familiar. My husband's typical comment is "You can make this again, anytime!" Often followed by or subbed by "This is a keeper, darlin'! Do you know what you did? Write it down!" Or mine "I need to write this down while I remember just what I did." He loves to drive the grill/smoker. When I compliment him "You did these _____ just right! They are so tender and juicy. Mmmmm!" or variations on the theme he always says "I just keep 'em from burning." "This is different" is the kiss of death. As in different from actual food. When it's edible but not the good meal in a restaurant we expected, "I should have ordered the ______." Ever delicate of our assessments of food on the town, really bad first bites have been known to be followed with the face and "WTF did they do my ______?!!!" My dad, who had next to no sense of taste or smell and relied on heavy seasonings and texture for most of his eating pleasure, either would add a lot of pepper and say, "This isn't bad," or if really unable to take the the texture just get up from the table and say "I think I just a want a sandwich." "This tastes like (wet or old) cardboard" was another favorite expression of his. The rest of us would just eat the delicious food he rejected and ignore him.

So pleased to have you spend time with us this week, Ms. Willinger. I look forward to many fine questions and answers on this forum. Vegetables and herbs grow alongside each other then make love in the pot, the bowl and on our tongues. But some are better together, we them find more pleasing to taste and smell than others. I love the way lemon thyme brightens green beans and cinnamon basil warms a robust eggplant and tomato sauce, to name only a couple. What are some of your favorite pairings for vegetables and herbs?

Robyn, I do believe that Cucina's reference to the cornbread was for cornbread baked for stuffing. There are many different takes on cornbread for just good eating meal bread throughout the South. I don't put much leavening, or any sugar in mine when baked for stuffing either. Different use of basic food. Cucina, please correct me if I'm wrong. Cast iron skillets, once again, a preference for many of us but not essential where practicality prohibits the use. I mean if I were at my friends house and he or she didn't have a cast iron skillet I could still bake some mean cornbread. Southern cooking, as in other regions, was based a lot on what was available at certain times of the year, economy, and geograhic locations. Southern cooks can be flexible -- not everyone uses the same recipe -- without losing the essence of Southern cooking when we still produce honest food. Thanks for the family secret cornbread stuffing recipe, Cucina. Sounds like a nice little change to dressing this year. Edit to add: I obviously missed at least a whole page before I posted. And, in answer to what isn't around now: Where are the fried chicken gizzards these days? I can hardly ever find chicken gizzards at the store to do them. I do prefer the livers most of time anyway (one of the very few things I ever fry), but every once in a while I just want the gizzards. (Talk about food based in poverty! ) With cream gravy and biscuits, mess of greens, corn on the cob, and sliced tomatoes.

Please don't tell me that's sad, Susan! Christmas for me is always something for the house -- ummmm, most b/days too. Let's see I've received paint, new deep SS sink, new BIG fridge, new light fixtures, two new ceiling fans (these are all new as opposed to the old ones in the house when we bought it, that weren't that old and perfectly serviceable but either ugly or I just didn't like them!), more paint, and now two essential work stations with lighting and a new floor on this year's list. It's only sad if I don't get them. Block Out White is the best prep to use to cover up dark walls before painting. Great sideboard, Dave! You can do a lot with that. And love the KA mixer, very cool red for the fresh kitchen. Find red knobs yet?

Of course stew is wonderful in the oven! You'll love your LC stew. But don't give up on pressure cooker! You can make excellent beef stew with PC. General directions, you've got the ingredients down. For measure: Assuming you have a 6/8 qt PC: Up to 3 lbs beef (can be any amount over 1-1/2 lbs to 3 lbs) 1-3/4 cups cups stock/beer or wine combo (Adding wine or beer as extra 1/2 cup is fine with larger amount of meat.) 2 tsp salt 1/2 tsp paprika 1/4 to 1/2 tsp pepper(or to taste -- your choice pepper) 1 to 2 onions (about 1 to 1-1/2 cups) 4 to 8 medium potatoes, cubed (depending on your meat weight or preferred ratio of root to meat) 4 to 8 carrots, sliced (or a couple handfuls of "baby" carrots which I prefer -- same as potato considerations) If you want other rooties in there (such as parsnips) adjust accordingly for full amount. Most important here is the inclusion of the full amount of liquid for your size PC! I coat beef cubes in paprika/salt pepper mix, sear in oil or fat until deep brown -- but not not allow the paprika to burn! Deglaze, add full amount of liquids. Seasonings as you wish with any of rosemary/basil/thyme/garlic/bayleaf. and additional pepper(s). About 1/2 to 1 tsp each herb of your choice, crushed and dried is fine, depending on your preference. Cook at 10 psi for 15 minutes, after pressure is reached. Med high heat works well for me. Cool cooker naturally off heat for five minutes, run under cold water to reduce pressure. (If you PC has different instructions for this of course follow those.) Open and add the remaining ingredients. Bring back up to 10 psi and cook vegs for 10 minutes. Cool naturally again for 5 minutes, then under faucet. Reducing liquid is not a problem for me with these amounts/times. If you want to thicken stew (I don't usually unless I want more liquid added after PC stage is done or if I have increased it in initial stage). you can thicken quickly with a cornstarch or flour slurry. This is really an excellent choice for the PC. You can prep all veggies the night before or earlier in the day and fridge them. Usual thing with roots (not onions, of course), cover with cold water and keep cold. Or prep them while meat is cooking. Throw together in PC when time and dinner is ready quick. You can also add dumplings to stew after PC is done. There's your bread, and your thickening Have fun with both your PC and LC stews! Let us know the outcome.

Out to dinner Friday night with visiting brother (great Italian!) so I started the Magyar Gulyas for Saturday's early dinner on Friday (served before he had to drive back to the Gulf Coast early afternoon). Seared beef cubes in paprika/salt rub and simmered long and slow in a stock reduction with purple onions, garlic and marjoram, more paprika, pepper, wine. Today I finished with cubed boiled potatoes and rich sour cream/egg dumplings (silver dollar size patties of dough with a bit of dried crushed rosemary and silver thyme to brighten them). Herbs from the garden. A good soup to warm you on a cold day. No photos, the guys were at it by the time I grabbed the camera, so I gave in and ate instead. edited for timeframe

I would say yes! Just take a look at some of the incredible meals on the Dinner thread. A lot of people that make eG a "home away from home" also make their homes a four star restaurant night after night. Without the crowd, and with the pleasure of intensively preparing their own meal from quality ingredients. And ambience need not be lacking either. edit to add: True, wine does add to a meal, but I must agree, the food should stand on its own. Not everyone indulges in wine, but we're all going to partake of the food.

I was thinking the very same thing this morning. Any recommendations for online sources of clear bottles (maybe 500ml)? Or even popcorn tins if we decide to do caramel corn. Googling brings up a few but I have no experience ordering from these folks. ← The Specialty Bottle folks are reliable and have good prices. No minimum on orders. In addition to that the My Own Labels site is great! You can design your labels using one of their many, many templates. Lots of designs, shapes, sticker labels, and hang tags. Very cool. This is what I do with some of the Tabasco peppers I grow every year. The red sauce has been aged for three years (an ongoing project), but the vinegar sprinkle is fresh peppers. Labels and bottle (larger bottle on left -- also use the smaller size of same style but this photo happens to be red sauce in a recycled hot sauce bottle) are from above sources. Red is so good for the holidays. Also, (both artisanally grown and made ) Back Fence Grape Jelly, Peach Butter, Wild Persimmon Jammy, Red Jalapeno Jelly, pickled peppers, hot pickled okra, and herb bouquets (rosemary/cinnamon basil/lemon/lavendar/ thyme) from the gardens. Rosemary Shortbread is also a favorite of mine to do. And the girls love to help do candies for the relatives out of state in CA and LA -- fudge, chocolate truffles rolled in toasted crushed nuts, whatever else new we want to try. Haven't decided on the third entry this year. Tie up in individual colored cellopane puffs with a few pieces of candy in each packet (so each kid and the adults get their own) tie with pretty ribbons and pack in tins to mail. Always breads. I've also done the make a mix to give things with instructions -- a big hit was cinnamon/ginger pancake mix with a jar of my artisanal (does a bell go off somewhere? ) apple syrup. Also muffin mixes are great to do.

I love a good turkey, once a year. Enjoy it for all it's bennefits -- like that great carcass to use for stock. Never have roasted a turkey that was dried out and stringy. I do internal basting with needle pointed bulb baster, herbs . . . but honestly, Andie I love the idea of your method. If I can snatch up a Magnalite roaster may have to try that this year.

Lovely idea, Jaymes to include both moms! My son & DIL have a small recipe book -- that my SD Amy gave to me to fill up for them, then she made copies of those. But it is small (literally a handbook) and is woefully out of date on recipes. Great when they ask for "more, Mom!"

Well I am very lucky to have a friend who was living in Geneva, now lives in Paris, who puts me up (and up with me!) for free and encourages me to come over often. I also am very lucky to have airline miles and a very nice husband who knows that I love travel and I LOVE France . So last Oct. I went to spent a bit of time in Geneva, Zurich, Annecy and Paris. I really love French and French influenced foods. I'm a big fan of butter and sauces! haha! By hanging out with "locals" and eating at friends and in neighborhood bistros it just raised my level of awareness of the freshness of ingrediants and purchasing from as many local suppliers as possible. That is why I'm trying to do that at my home. I also bring back lots of different products to play with at home. I haven't had the chance to take any classes but anytime I travel I try to incorporate those foods and tastes that I really loved into my cooking at home. ← Tongue training -- very essential. Obviously put to work in your kitchen what you have enjoyed and learned from others. Gorgeous soup.

"Larbony" yes, Susan! I committed the same. I suppose this is "yummed" larb, as I used some of the beef cooked rare on the grill from last night. When I do use rare meat (chopped) as opposed to raw (ground) I don't poach it to cook again, but rather warm the dressing in little wok, remove from heat then add the meat just so it warms it a bit. I confess! No more holy basil, so used this basil from my garden as I still plenty of that. Was quite good. Also toasted and ground rice today, as I did not do it last week as I had planned.

I did individual frittatas for dinner a few days ago with lightly seared broccoli crown and sweet yellow onion, chopped and added to eggs, fried polenta in olive oil/butter. S and red P. Put a little egg in bottom of small cast iron skillet and add polenta, pour the rest of egg mix over that. Flipped once, then creamy mozz on top, run under broiler a minute. Top with thinly sliced scallions and long cuts of fresh garlic chive. If I had bacon/ham of any variety would have added that, but it was light and good as it was. Served with salad. Potatoes and left over pasta are also favs for the bulk. Pasta, Bay scallops and/or shrimp with roasted red pepper and onion are really good. I love the salmon recipe, GG. Have to try that one!

Well, asking the question is fine but to deride a cocktail sauce because it contains Heinz catsup is just plain snobbery. Cocktail sauce is supposed to contain store-bought catsup, IMHO! ← In his PBS show this weekend, even Jacques Pepin used a bit of store-bought ketchup in his "quick" salsa. birder53, tell your brother you'd like a batch of his homemade ketchup as a gift for Christmas in case you eventually want to make more cocktail sauce. ← Great idea! I mean wouldn't we all love to have the time to make homemade ketchup to have on hand for those quick cocktail red and thick style BBQ sauces? I would -- but I'll do with Heinz until I get my in-home ketchup factory going -- makes a good base. If you've got a source through your bro -- pump him for it! And ask him to include his recipe, birdie53.

Great story. Sounds like the blue soup that Bridget Jones makes in the movie. ← Fifi that was too good! Litmus pot! I will take that as fair warning not to think the maroon carrots would be cute in a pot of holiday C&D or T&D. And therese -- you beat me to it! Wasn't that from using blue string to tie the leeks together or something? Two words to Bridget: Kitchen String!

Thank you, Pan. That was beautifully said. Breaking bread with loved ones reminds us of the essence of life. To give thanks for that -- however one perceives the Universe -- is a gift in itself. The feast is just the exquisite cherry on top we foodies love so much!

I use them for mise en place, I mix salad dressing in them, I thaw frozen stock or butter in the microwave in them. I have two 1-cup, one 2-cup, and one 4-cup, and I often find that I've used several in the course of preparing a meal. ← Yeah, what marie-louise said. Which is exactly why I have those designated canning jars. Not as much fun as buying more measures but . . . Aside from rough measure, which is quite useful, they are perfect to hold either hot or cold liquids. And the little measure markers on the side let me confirm that I'm grabbbing the right one. I don't always cook is a manner that would allow me to have only one measuring cup or utensil in use at a time. I believe in washing them, but they have to be emptied first!

Black ones with colored dots? Where? When? Who carries them? ← Andie, if you don't find a store out there nearby you might want to check cooking.com for those. They carry a lot of Oxo. Thinking about that set myself -- and the Oxo mandoline.

Back again, Mr McGee, with a basic concern. Sodium levels can be a valid concern for some people, as it is for myself, beyond the obvious consideration of taste. When cooking potatoes and pasta for instance, in salted cooking water to be drained, is there a formula for determining the absorption of salt in food? As in X amount of salt added to X amount of water with X weight of food?

Off to a great start, lmf! Now I wish I could get up to Seattle to try Salumi! You mentioned going to France and Switzerland in the same breath as expanding/learning more about food. Did you just eat really great food there and learn by absorption? Or did you attend classes of some of kind? Looking forward to this week in your blog.