Susan in FL

Brooks, I love reading your posts about having "boyz" over and cooking for them... it reminds me so much of when mine were younger. I picked the menu tonight and Russ cooked it. Can't beat that! We love duck and we have it in some form about once every two or three weeks. Today we acknowledged it and put it into words... Duck has replaced beef as our favorite meat. We had Grilled Lemon Duck tonight (using our out-of-control lemongrass growing in the back yard), rice timbales, and roasted asparagus, both with sesame seeds. The asparagus in progress... The duck in progress... and dinner is served...

Marlene, gladly... but first I must say that soup and chicken and salad sounds luscious. For the chicken, did you do just that... sear it in bacon fat and then roast it? The crusted steak was actually a recipe which I actually followed. Here it is. Maytag was perfect for it.

Count me among those who were seeking comfort in food during the past week. The night before the night before last, we had three starchy things in our dinner. Dinner was my husband's crispy chicken thighs, which I love so much I could eat it once a week, and baked potatoes AND CORN on the cob with it. And, as a first course, yum this was so good... pureed cannellini beans with truffle oil. The night before last we had a long time favorite pasta dish, linguine and brie and tomatoes and basil from one of the original Silver Palate cookbooks. It's an uncooked sauce, and it surely hit the spot, too. With it was a summer corn salad, using left over cooked corn cut off the cob. I said I would report back about using frozen/thawed foie gras. We did that last night, and it was fine. More than fine, actually... it was as wonderful as any we've ever cooked. I love the taste of this stuff. Speaking of comforting food, add some tasty fat to all these tasty carbs. This was pan-seared, with toast, figs and Port wine sauce. Tonight before dinner, we have already snacked on innards and skin from the duck we are fixing. The duck is coming up soon. Ooops... edited to add: The foie gras was the first course. Dinner was steaks with a panko and Maytag Blue Cheese crust, and a side dish of zucchini and shallots. And I've misplaced some food pics. Oh well.

Yesss... That's the part that did it for me. That sounds wonderful, too! Whoever tries it first, report back. I almost added some raw onion to the mix this morning. I like the crispiness, and the flavor, of raw onion. Ahhh... So many liverwurst ideas, so little time.

I've been curious to try eggs with liverwurst and we did for brunch today. Often we have soft boiled eggs on toast, and so today we had soft boiled eggs on toast which was spread with liverwurst (rye, this time). Good, but quite an unusual combination of flavors... especially with a Bloody Mary thrown in to the mix. I liked it, but liverwurst and eggs is not something I would want to eat on a regular basis.

Ron, your nickname caught my attention... Did you know that September 19th is this year's Talk Like a Pirate Day? Good topic... I'll be on the lookout for food jokes.

Robyn, I guess it depends on how good you want your coffee to be, but during Frances we enjoyed the coffee we made ahead. We stored it in thermos containers, and of course it wasn't hard to keep it warm, because without power, the air is so damn hot! Small amounts of things that needed some heating indoors (during the time we were without power, it was impossible to go outside and use our grill) we used Sterno and part of the "Cooking Stone" set-up that we have. Photo is in this thread. Sorry, I don't know how to take you to a certain post within a thread, so here's the picture of our little safe-to-cook-a-little-bit-indoors makeshift stove. Unfortunately, this has become our slogan for the past month... Hoping for the best, but preparing for the worst. I wish us all well!

Same here! LOL!

That is too funny! I don't know why, since it's so salty and tastes of processing, but I like it... about once or twice a year maybe. I don't know that either, but isn't it the truth. Even today when the weather wasn't that bad, as soon as the power unexpectedly went out, I immediately got hungry. But enough of Frances... you blog on!

Hi Susan, from another Susan. I'm looking forward to following your blog, free of distractions such as having hurricanes and traveling, which pulled me away from the past two or three.... I hope you enjoy, too.

There is some beautiful food here, as always! Our dinner tonight tasted good, but could not be called beautiful ...so no pics. Boneless turkey thighs in red wine garlic sauce (brown, not pretty), Over creamy oatmeal with Parm-Reg cheese "polenta style" (Light brown, not pretty) Broccoli cooked with olive oil, anchovies, and garlic (green, OK looking but not photo-worthy either) Cucumbers in sour cream and golden balsamic vinegar (ditto). And Zinfandel. Thursday through Sunday dinners are in the Hurricane Food thread. Last night it still wasn't safe enough to move the grill from the porch, back outside, so we had a Labor Day Cook-In: Buffalo burgers and Usinger hot dogs.

Nullo, and All, I thought of you and this thread during the hurricane. I had been craving a liverwurst sandwich since you started the topic, and so I had the makings for them at the top of my hurricane food shopping list last week. Actually, it was one of the first official hurricane meals I ate, even though at that time it hadn't hit, and the weather was still beautiful. I can rationalize almost anything.

That is too funny about the flask, and going to the movies! Glad you had a happy birthday. The movies... Radio DJs are suggesting that people around here, once prepared for the hurricane, get their minds off of it and go to the movies while such things are available! I don't think so. Speaking of rum -- this is a rum thread -- we squeezed a shit load of lime juice, to have on hand for hurricane mojitos. That's one way we'll pass the time.

Lorea, I didn't find recipes in my search for either. I did get some interesting links when searching Jam BONG. Could you direct me to any recipes, so I could take a look?

Tonight I just ate it for the first time! It was take-out and I really liked it, but I don't think I would ever make it. However, seeing your thread, I would like to comment and ask... it tasted like there were some olives precessed in with it, perhaps greek of some kind. Could that be?

Sometimes it takes me a while to get to things, but I usually don't forget. After buying some Aprihop in Orlando last week, tonight we had that long-awaited match of the Middle East food take-out with it. We had Shawarmas, Kibbe Balls, Hommos, and Baba Ghannouj. You were right, as always... wonderful pairing.

LOL, I know... that's Florida for you.

Monica, thank you for the mention of your salad of sliced onions and tomatoes, sprinkled with a bit of black salt and touch of lime juice! I have had that for lunch two days in a row, and plan to continue this kick for a while. I had some celeriac on hand and added a little of that julienned, and today added a little sliced radish and cucumber. I'm glad to have this discovery! Laksa, sorry, I almost missed your question... yes, I do sometimes salt and pepper the foie gras and do so for the saute with the balsamic sauce. Salt and pepper to taste after cutting into slices, before searing. My husband cooked after work yesterday and last night. He made a late meal of baked fish, black beans and corn, and salad. Tonight I work and we're doing take-out afterwards of Schawarma and probably Kibbe Balls, Hummos, and Baba Ghannouj. I've been wanting some Middle East food to go with the Dogfish Head Aprihop I bought!

Happy Birthday! ...Belated by now, I'm sure. Hope you enjoyed it. Did you have a special dinner? That's funny, sneaking something into the movies. Good idea for miniatures!

LOL! I didn't know there was anybody who has never heard of Ambien. I guess that says good things about your sleep and the sleep of all your family and friends! It's a very widely used sleep medication. Its popularity began when astronauts used it in space. However, some people I know get up out of bed and fix food and eat it after they have taken it, some having no memory of doing so afterwards.

The clam soup recipe is like a milder version of some of the Cioppino and Bouillabaisse recipes I looked at. That could work, adding additional seafood. On one hand, I'd like to make an authentic one of those. On the other hand, there have been times for me when more ingredients have not made something like that better... sort of hard to appreciate the flavors of everything all at once. I did wonder if anybody thought there was a magical combination of ingredients for a dish of this type that results in a good blend of flavors. Does anyone have an opinion on fennel or saffron in Bouillabaisse? Is it distracting? The risotto is a great idea for the simplicity. I'll consider that, too, as a way to appreciate the stock. Thanks.

Goodness, are you on Ambien? I'm not knocking it; I think cravings are a good thing and satisfying them is even better... but it does sound like some of the Ambien stories I've heard about.

Bond Girl, I love the kind of salad you described. I've purchased some good arugula lately, too. Often, all I can find is baby arugula which is great if it has any flavor, but usually what is in the supermarket really lacks the delicious bite. I like it more mature, usually. Packing baby artichokes for the fridge like that is a great idea, Suzanne. Carrot Top, last night I did a take-off from your idea of the artichokes lightly sauteed and tossed in a sauce including chopped tomatoes and onions, and served over spaghetti. I added some of our fresh herbs, garlic, a little wine and some capon stock, and threw in some kalamata olives at the end. Good... thanks!

Don't know where I've been, missing this thread. I'm signed up now. I hope it continues.

I've been doing some searching for recipes and ideas, but as always, I'm more interested in the comments and suggestions on eG. I have a divine fish stock I made from the bones and head and leftover grilled red snapper and vegetables. I want to use it for what would take best advantage of its wonderful flavor. What are your suggestions? What has been your experience making Bouillabaisse or Cioppino, etc.? Can you direct me to any of your favorite recipes? Any discussion about any-or-all-of-the-above would be helpful and greatly enjoyed.