Cusina

We had an incredible meal at Trio last month. It is a well deserved star. Congratulations.

Quiche! Beat 1 cup of the evaporated milk with three eggs, add flavoring like dijon mustard, pour over the sauteed meat/veggies/herbs of your choice in a prebaked pie crust. Add cheese if you like. Bake at 400 for about 25 minutes. Yum. Aside: I think the secret to having smoothly melting cheeses is to buy European. After several very disapointing fondues I finally realized that it was the country of origin of the cheese that made the difference. I'm not sure why.

My husband and I do the exact same thing... the 50/50 split. Manage to confuse a lot of wait staff that way. And I play your game Rachel, predict what he'll get. I'm almost always right on. I defnitely take into account what I've had to eat recently when I order. What I had to eat the previous few nights (and how gluttenous I've been). And then there are two other things: 1) The stink factor. If I'm headed for anything involving polite conversation (or things less polite) afterwords I don't want to reek of garlic or ... well, you get the point. 2) How much I plan to drink. If it's a boozeless evening I have no problem getting the seared ahi tuna and veggies, but if the wine is flowing and there are martinis happening later I had better tuck in something more substantial. It's not pretty if I don't! And Vengroff... you almost made me snort my wine! Hilarious.

The kikkoman ad was hilarious. All that drama for soy sauce?? Not a food item but there is a travel agency in Berwyn IL with a big 50s lighted sign. "Johnson's Travel - See the world before you leave it."

I put a matchstick between my teeth when chopping onions... something about the sulfur I guess counteracts the tearing. Or maybe it's just placebo effect but it seems to work. I too like the press and seal plastic wrap. Keeps things from spilling in fridge crashes and when travelling. AND I have a newly bought Cherry/Olive pitter. Definitely one of those gadgety things but wow it's cool. Love it. Can't wait to stuff a few olives with blue cheese for our next martinis.

Chocolate Toffee Cookies These are delicious, but be aware, they need to be eaten the same day they are made. Not nearly as good after a day or two. I'm sorry to say I'm not certain of the source. The recipe was given to me by a friend quite some time ago. 1 lb Semi-sweet choc. chips ½ stick butter 1 ¾ c. brown sugar 4 large eggs ½ c. flour 1 teas. Baking powder 1 tblsp. Vanilla 7 oz Heath bits Melt choc. chips and butter. Cool mixture to lukewarm. Beat sugar and eggs until thick, about 5 minutes. Mix in chocolate mixture. Mix in vanilla. Mix in baking powder and flour. Mix in heath bits. Chill batter until firm, about 45 minutes. Heat oven to 350. Line cookie sheets with waxed paper. Place batter by spoonfuls onto waxed paper. Bake for 15 minutes, until tops are dry and cracked but cookies are still soft to touch. Cool on sheets. (Makes about 4 doz. cookies.) Keywords: Dessert, Chocolate, Cookie ( RG740 )

Chocolate Toffee Cookies These are delicious, but be aware, they need to be eaten the same day they are made. Not nearly as good after a day or two. I'm sorry to say I'm not certain of the source. The recipe was given to me by a friend quite some time ago. 1 lb Semi-sweet choc. chips ½ stick butter 1 ¾ c. brown sugar 4 large eggs ½ c. flour 1 teas. Baking powder 1 tblsp. Vanilla 7 oz Heath bits Melt choc. chips and butter. Cool mixture to lukewarm. Beat sugar and eggs until thick, about 5 minutes. Mix in chocolate mixture. Mix in vanilla. Mix in baking powder and flour. Mix in heath bits. Chill batter until firm, about 45 minutes. Heat oven to 350. Line cookie sheets with waxed paper. Place batter by spoonfuls onto waxed paper. Bake for 15 minutes, until tops are dry and cracked but cookies are still soft to touch. Cool on sheets. (Makes about 4 doz. cookies.) Keywords: Dessert, Chocolate, Cookie ( RG740 )

Thank you... much appreciated.

Salmon roe with crullers?? ack. And I become very relaxed with wine... especially after the second bottle. (sorry, cheap shot, couldn't resist) Seriously though, I see a growing variety of wines in reasonable price ranges here in my little corner of the fly over zone. I think that availability is bound to encourage people to experiment. For example, I bought a very reasonably priced bottle of Viognier today. Not something I've tried before, or even seen on the shelf, but there it was so what the heck. And while I'm talking to the experts... any suggestions as to what to serve with it? I think it's traditionally paired with seafood but I'm wondering what it's range is.

Harolds! Oh man, heartburn just thinking of it... did you ever see their bomber brown 70s station wagon with the chicken head on top of it? Talk about advertising. My favorite was down the street from Harolds. Homey Sub. And then right next to that was "Gill Beer" Where the drive up window was literally just an old double hung on the side of the building. You would pull up and an old guy would raise the sash and yell "Whadda Want?!" Of course they only sold one thing, glass gallon jugs of homemade brew. It's claim to fame was that it NEVER went flat. ack. I also love the Curl Up and Dye salon on Clark. Gotta love Chicago.

There is also a method to eating sushi that you might miss out on if you just buy it from the store on your own. (Like DON'T just pop that little green glob on the side in your mouth all at once!) Find a sushi savvy friend to teach you the ropes. And don't forget the Saki. The grocery sushi here is just fine, they prepare it fresh daily. Had some for lunch today. But it doesn't have the same impact or flavor as our sushi bars do. aside: Had the most AMAZING tuna tartar here last week. Middle Wisconsin does indeed have good sushi.

I'm just that dilletante housewife mentioned above... however, I'm one with an opinion. The worst kind I'm sure. Here is my theory on why the foodie lable rubs so many the wrong way: Food, at the base level, is extremely accessable. Passions usually relate to those things that are at least somewhat inaccessable, so it seems to me that "foodies" or gourmands or whatever we are spend our time building the art of making the food to mouth habit into something grander than the ordinary, thus worthy of passions. (If you doubt me, spend a little time reading the latest cassoulet thread.) Foodie is not in the least bit a grand title and diminishes the effort that is spent in the pursuit. We are all about what feels good on the lips and palate. Bottom line is, the word just doesn't roll off the tongue well. Too simplistic? Singapore, beautiful description of the afterglow, btw. You made me really look forward to breakfast.

What is a brat? Why, it's a cultural icon of the sausage variety. It's quite the delicacy to a small, but vocal, slice of the Midwestern population known as Cheeseheads. See the link below. brat song

Egads... I had a teeny taste of my daughter's (she is 6) pop rocks bubblegum blizzard at dairy queen yesterday. Little did I know it had a gourmet cousin! The blizzard was shocking pink and fizzy, scary to me, divine to her. I made eyeball cookies one year in my post college "look I have a kitchen now" days. Balls of peanut butter no cook cookie dough dipped in white chocolate and decorated with m&m irises and red gel "veins". Nothing compared to that kitty box cake though, ugh!

Well, let's see... these are a bit off the beaten path but worthwhile. Have been to the Brady street district lately and enjoyed Vin Ferra (sort of a casualish gourmet place) and for Italian and excellent people watching, Mimas. Hi Hat is fun for a cocktail and tapas sort of dinner. I have been to some of the more high profile sushi joints and will just try to be subtle and say that Milwaukee is still in need of good sushi. If you are a night life type, we went to two quite new bars this weekend that were very atmospheric and fun, both at North and Oakland. Cush is a hang out type place and then across the street (under a cafe called barley and bark or something like that, you kind of have to search for it) was a dance spot with good music called Mantra. Both had great energy and an ecclectic mix of people. Mantra had these velvet banquettes that were really comfy. Milwaukee has really "blossomed" in the past few years. Hope you enjoy your trip! Oh, not everything has changed though, for a juicy artery clogging burger and custard, KOPPS is still the place!

Wow, a whole board of Bratophiles. I'm a cheesehead and love them. (I'm even a Lawrence grad too!) My theory on the boiling in beer and onions is that is pre-cooks them for you so that when you put them on the grill you can use a higher heat and really give them a nice searing for crisp skin. And "fer gosh sakes", don't forget the kraut, mustard and some of those beery onions on top. Next time I'm going to try the cumin and peppercorns in my cauldron. Thanks for that tip. Beware, however, that the boiling of fresh brats in beer and onions will make your entire domicile smell like hot beer and onions for quite a while. It's worth it though! Takes you right to Lambeau in spirit.

Thanks for making me laugh! (What an auspicious first post this is.) "If Bacon did not exist, it would be necessary to invent it." - Voltaire