Susan in FL

Susan, good luck, indeed! -Susan

The plate full you can see in the photo... I covered that with plastic wrap, to refrigerate. (I didn't pile them on to that plate until they were completely cool.) This morning I was eager to see if any stuck. None stuck.

Yesss! Chicken oysters. I wish more people didn't know they were so good. What I really wish for is an entire meal of them, with many to eat.

Here was this morning's crepe for breakfast. I've always loved orange and dark chocolate, and now I'm loving banana and dark chocolate (I made a version of tupac's banana split panini), so inside of this crepe I put banana and pieces of a dark chocolate and orange peel candy bar.

I wondered the same thing when I first read the directions, but once I got on with it, I said to myself DUH. They were done on both sides, and to served them I roll them or fold them so the "uncooked side" is on the inside anyway..... Why flip them and risk what I was likely to do to them?

Last night I made "Austrian Crepes" by this recipe. Epicurious almost always comes through for me, when I'm searching for a recipe to guide or inspire me. This one appealed to me. Unless I missed it, I hadn't heard anyone mention using club soda or seltzer. I don't know why, but it made sense to me. I followed it exactly, including the helpful technique, and was thrilled with the results -- even the first one (!): And now the rest of the story: My filling last night was tropical fruit -- pineapple, mango, and kiwi -- in a lime syrup with crystallized ginger. I meant to sprinkle it with powdered sugar, but I was so eager to eat it, I forgot. I did remember the pine nuts.

Can you tell me more about sun tea? I've never had tea made in the sun and am wondering if there's a notable difference between that and the iced tea that I make using a kettle at home. Is there any difference at all? PS: Unless you make it just for an excuse to take a picture of that glorious view. Then of course, it makes all the difference in the world! ← Glad somebody asked about the sun tea... I'm interested in hearing about it, too. The view is beautiful. I would want to be eating on the deck all the time. That's amazing about the deer. Blog on!

This week has flown by! With the circumstances including late nights and jury duty, I'll leave the blog open longer than usual today -- until late afternoon/ early evening -- so ending comments and questions can be made and tupac can wrap this up in his delightful style. Meanwhile, do start following the next eG foodblog, already in progress. It promises to be another enjoyable week. We are on a roll!

Yes! All of the above. I'm trying to think of some other examples, but they escape me right now. I eat everything, including like your friend, quite a bit of the chicken bones -- not all of them, but I do chew on them until there's not much left, and after that I start eye-ing how much meat and bone is left on the plates of others.

Lovely, All. What an inspirational topic. I'm still trying to decide what kind to make. LOL, that is too funny.

Nice looking hint, huh. . .

Cool stuff we're talking about. And Suzy, you reminded me of the very first thing I made in home ec class, Welsh rabbit. (If you ever wondered about the rabbit - rarebit thing, lookie here.)

My bad... I was thinking for a while that you were in the UK now. I knew not, but it was brain fog for a while. Nevertheless, still an interesting discussion, and yes, what a great story! Thanks.

Our foodblogging travels a couple of states away for the next eG foodblog, but I will not tell you in what direction. I will tell you a few “nots” about this blog. The direction traveled from tupac’s state of Texas is not southward. ( ) The foodblog will not take place in a large city, and the blogger does not have at his or her disposal many ingredients to which people in major cities have access. And for this foodblog, we're not just talking land travel. Tupac’s foodblog will conclude in the wee hours of Tuesday morning, 20 June, and remain open for comments until Tuesday afternoon. The next blog will run Tuesday morning through Sunday night. That's all the hints for now. A photo will come later. After all, these have come to be known as the teaser posts, right?

This continues to be excellent. I must say I am especially pleased to see two techniques in particular, whacking an avocado seed and an egg yolk in the palm of a hand.

Very interesting question, whether retro is different from classic. I love the study of words. I think of retro as now less frequently and less commonly served, and as having had a period when the then popular foods/dishes were served frequently -- except for present day revivals of certain dishes making them popular again, probably temporarily. I think of a classic dish as something that was popular back in the day and remains so, and probably always will be. Prime rib roast with Yorkshire pudding... a classic. Ms. Old Foodie, do you think that the UK has more classics that have kept going, or might that be just my impression from my limited experience, one trip to England?

Oh my goodness, two real big winners in a row! Somehow though, I know it's just the first two of seven that will be awesome. I can't tell you how many times I went back and looked at the photos of the first dinner and its prep. I've never had chicken fried steak, and it never appealed to me before, but now: I've already bought the steak and will be trying it. What creative desserts, too! I love how you can whip up something with stuff you have on hand. You're liable to influence my dessert habits, too.

How cool is that?! Thanks, Michael. I have bookmarked it for future reference.

I hadn't thought of their being varied and different from each other. Thanks, Chris! Carry on... Any more top fives?

I don't remember which Belgians I've tasted and gotten banana/bubblegum, probably because I dismissed them right away. It could be that it's also sweetness that I don't like. It's no secret around here that I don't like sweet beer. I hope I'm not getting mixed up about a type of beer; however, I do think it's Belgian beer that reminded me of bananas and/or bubblegum. I also don't like pronounced sourness. In any case, some Belgian-style beers that I liked were by Ommegang. Am I correct in my recollection that Ommegang beers are Belgian-style? Maybe I should just accept it that I don't care for these beers and move on, but I hate it when others are so enthusiastic about a certain kind of beer and I don't enjoy it.

All these listings of Belgian beers are making me wish I liked them more than I do. Are there any suggestions from the lists for someone like me who wants to acquire a taste for them, but doesn't like the strong presence of banana bubblegum?

Do you do all of the cooking in the house, or at least take part in the cooking of all the dinners (when you're home, of course)? Does your mom also cook often? Her idea for the okra was great. It all looked yummy. How long has it been that you've done this much of the family's cooking, and do any of them have as much interest in it as you?

This inquiry of mine from over a year ago just covers a few Thai recommendations, but maybe it will be helpful.

I'll be closing this eG foodblog at approximately 5 PM eastern time, 2 PM mizducky time. If she isn't able to get public replies to the questions posted before that time, I'm sure she'll be happy to respond via PM. Thanks for the feedback and interest.

Bryan, not tupac here, but I can hook you up with the info... Read about it here. I'll look forward to hearing from you! We have continued great foodblogging in store for us. Stay tuned.