Susan in FL

Interesting question! If you don't get an answer here, I'll be glad to help with starting another topic that should draw attention to your inquiry.

It's great fun following this blog, and with the excitement of a new kitchen and all the good food and drink, it's an added bonus to see eGullet friends enjoying it with you. Thanks to all of you for your contributions, as well!

Welcome aboard! This foodblog is going to have it all, including suspense. I am looking forward to getting home from work to see what's up today. Cheers!

Good Morning, bloggers and viewers. I hope you all enjoy the final day of this kick butt foodblog. It has certainly been inspirational for me. I am ready to relearn how to use our grill -- myself! The active blog will continue until midnight local time for each blogger. I will leave it open for the traditional ending remarks and goodbyes until late morning eastern time tomorrow. If you're wondering who we will say hello to on Thursday, check out the hints and speculation here.

Well Megan, it turns out you were "warm" in looking for the triple bloggers' identity, so I guess we're going to have to make it a little more difficult to figure out next time. Next time is coming soon! The current blog will continue through Tuesday, 16 May, midnight of each blogger's time zone. I'll keep it open until the next morning, Wednesday, so that traditional ending remarks can be posted. On Thursday, 18 May 2006, the next eG foodblog begins. This blogger has something in common with Marlene. No, this person is not a Princess; but like Marlene, this person lives outside of the United States. Some of the words you will see in the upcoming foodblog are convection, power, and luau. Some of the photos you will see are of wine, a range, and if we're lucky, some eGulleteers. This member will be dining out, and having company in, and sharing the exciting experiences with us up through Wednesday, 24 May.

Happy Mother's Day to All! Beautiful butt dinners, both! Mike, that was a very nice Mother's Day gift to Maggie. Let us know how they tasted. I'm still trying to send you our weather, Susan. Honestly, I'm trying hard. I've definitely got my toes and fingers crossed. Today it's another clear and sunny day with low humidity, which I love when fires are not all around us. High of 91. But they are predicting rain for tomorrow and in some parts it's expected to be a significant amount. Let's take that as to mean you will have warm clear skies. We're looking forward to seeing your Mother's Day celebrations.

LOL!! You mentioned something about a beer on your deck as well, Susan, and I guess that stuck in my head. Then I saw this photo and thought, you sure do put quite a few slices of lemon or lime in your bottles of Corona. It's the vinegar. This lost something in the telling of it, but I sure did get a good laugh at myself. I'm getting hungry for potato salad now. Mine has a bit more cholesterol in it than yours. . . I add butter to the cooked and drained potato cubes while they are still hot. Then the butter melts and once it gets room temperature, I add the mayo and mustard and other stuff including bacon and hard boiled eggs. I should call it potato and cholesterol salad. I still wish I could send you some of our beautiful hot dry weather, and you could send us some of your rain.

We'll miss you of course, but family oblingations do call at times. Tips or pointers for crabs... soft shell crabs are a favorite. What do you have in mind? We have grilled, shallow fried, deep fried, braised, used them in pasta recipe, made sandwiches... Do you need cleaning tips or cooking tips? Recipe ideas? If I can make some suggestions, I would be honored to help!

Wendy, your stay might be over by now and I'm sorry I didn't get back to you with some info from the Sunday paper. I didn't get to read the paper Sunday because of the fires, one of which you apparently experienced first hand, and another came dangerously close to our neighborhood. Did that have any effect on restaurant hours, etc., around the convention center? Majra, thanks for the tip on Blue Bistro and Grill. Winter Park is doable for me. It's been a long time since I've been over that way. When I do travel there, hopefully I'll check it out.

Great blog so far, smokers! Mike, I like how you showed that pork tenderloin package before you opened it. It's a big one (two). When I buy a package of pork tenderloins, which are usually two, the most it usually weighs is a pound and a quarter or a pound and a half. Nice! We just picked up a grilling tip from you. . . What you have your potatoes and asparagus placed on is flat. We have some of those, but they are all round or curved. I bet the potatoes come out much better on a flat thing. (I don't know what to call that "thing".) The white plates above... we have plates just like those! And one more comment/compliment for now. . . I love love love your dog pictures. The picture of Gus looks like my granddog-to-be-if-my-son-marries-his-girlfriend. How do your dogs behave when you eat dinner? Do they beg, or sit and stare adoringly into your eyes? I wish we could have the threats of rain that you guys have... As you might have heard, very much of central Florida has been on fire, and one of the wild fires came very close to making us have to leave our home Sunday and Monday. If we could take the rain from you, you could smoke, grill, and BBQ until your heart is content, and we could put out the smoke we have been breathing for three or four days! Blog on!

That sounds good. We made tempura once, but weren't thrilled with the results. I'd love to try again, with good eG advice.

Welcome to our second eG triple tag team foodblog. In the previous triple tag team, the bloggers were trying not to smoke. In this installment, summer is around the corner and our bloggers are smokin'! Expect to see some grilled pizza, smoked butt, smoked salmon and brie, and kebabs. Some will smoke bacon, make BBQ sauce, do a rotisserie roast, or experiment where the whim takes them. Welcome back Marlene and snowangel, and welcome first-time blogger lancastermike. Take it away!

The next eG Foodblog will begin Wednesday, 10 May and run through Tuesday, 16 May. This installment will be brought to us by not one, not two, but three bloggers. They are all fired up and ready to show some hot stuff. After a week without a foodblog, I’m sure some of you faithful viewers were ready to light a fire under somebody. Well, not to worry. Tune in. We are back, and we are smokin’ . . . !

Last but not least, we enjoyed a creamy pasta with the remaining morels last night. I'm looking forward to more, for some of the ideas I didn't get to try. Thanks for all the suggestions and tips!

I loved it! I wish we had a market, like you do, where I could buy D'Artagnan stuff so as not to have to pay for shipping. Now I know first hand why it's a regular on your breakfast menu. The only change I'll make next time I have some is that I'll go back to my preferred "yolky egg." I missed the runny yolk oozing over my breakfast meat.

With brunch this morning, Anderson Valley Barney Flats Oatmeal Stout and Lancaster Milk Stout. Even though I have no Stone Brewing Co. beers to drink , today I am wearing my Arrogant Bastard t-shirt that says "Fizzy yellow beer is for wussies".

Thank you. No problem with the belated reply. It wasn't difficult getting them clean, and any critters were not visable to my eyes, so I wasn't concerned.

All the sweet treats for breakfast look SO GOOD! Our brunch was really good, but the photo sure didn't turn out Percy style. I think I've gotten some settings wrong on the camera, but I can't tell what. But I said we were having a Percy Style Brunch, so I feel obliged to post. . . . Smoked duck breast , eggs & fresh morels scrambled with truffle butter, potatoes & Vidalia onions fried in duck & chicken fats, and oatmeal stout & milk stout to drink.

These were part of the morels after washing and standing to dry, and before cooking dinner: We used about a third of them for dinner last night, had some in scrambled eggs this morning, and are probably going to have a pasta with morels tonight. Here they were after cooking dinner:

We're getting ready to have a Percy Style Breakfast Brunch. . .

I wish I had an update for you, Wendy, but I haven't been over to Orlando in months, for any first-hand knowledge. For that part of the world, my info has been limited to what I'm reading here. Will you have a laptop with you or other computer access? I'll contact you if I find out anything. If I buy the Orlando Sunday paper tomorrow and get any ideas for you, I'll let you know.

Sauteeing in butter and serving on toast sounds really, really good. I won't be using them all in one meal, so that could easily be another way to enjoy them. And SMW, when you say add a little salt to the water, to draw everyone out, do you mean cleaning them in salted water will help get any bugs or grit out? And sparrowgrass, why soak in hot water? I would think it would be better to wash them in cold or room temp water... But maybe I'm missing a point here. The Russian banana fingerling potatoes sounds like a good idea, but those that I buy around here are most of the time dry... don't know what's up with that, but I'm always disappointed in the fingerling potatoes that I purchase here. Maybe it's that they are not fresh. But the potato idea is a good one. Mmmm, I will report back!

I like that Crate & Barrel glass . . . Glad this question came up!

Yum, indeed! Thanks for the suggestions so far and advice like remembering that less is more. Though I've never had them, I think creamy when I imagine what to cook. A savory custard sounds good. I've search recipes a bit, and have seen asparagus used with morels in several of them. The words Chateauneuf du Pape were music to my ears. We love big earthy wines, and have been thinking it's time to create an occasion to buy a good bottle of it. It may happen this weekend and if not, very soon afterwards. Other ideas I've wondered about are risotto, pasta, or what would be the perfect meat for a morel cream sauce. Maybe the venison chops!

I've ordered some fresh morels, the first time. Any suggestions of how to use them in cooking a special dinner? I also have some fine veal chops, venison chops, and duck breasts coming along with them, and I have some truffle butter on hand. Wine recommendation? All ideas welcomed . . . If I don't use ideas this time, there will be a next time I'm sure.