ludja

Thank you, ptpois and John, for the comments and information regarding availability! I didn't think to check on Amazon regarding a subscription.

I'm always on the lookout for good Southern cookbooks and just recently heard some good reviews of The Lee Brother's Southern Cookbook: Stories and Recipes for Southerners and Would-be-Southerners which came out in late October 2006. Here's a blurb from Amazon: click Has anyone checked this out? Comments on how it would fit into a Southern Cookbook collection? I don't have a cookbook that focuses on Low Country cooking; would this be a good one?

Any comments on Regal? How does it compare to Saveurs and is it possible to subscribe to in the US? As I understand it, Regal is relatively new, about two-three years old.

Thank you for all your generous and wonderful contributions as host and manager, bleudauvergne! Selfishly, I hope that the lessening of your official duties will free up more of your time to post here as a civilan.

Bux's posts are a good example of the material that really drew me into eGullet forum discussions. His posts were informed, intelligent, opinioned, passionate and generous. I already miss the loss of his voice on the forums. My condolences to his friends and family members during this difficult time.

They're the same... click

Other nice broccoli raab recipe from the website of Mariquita Farm near Watsonville, CA. They have a wonderful CSA (community supported agriculture) program for anyone that is local. (Their drop off points are as far away as the SF Peninsula so check out their site.) broccoli raab recipes celery root recipes Some of the celery root recipes: celery root slaw potato-celery root pancakes celery root and apple salad w/toasted walnuts The Mariquita Farm sits is a particulary good one, but farm's that have websites and CSA programs often have lots of nice recipe ideas in inspire customers to use the produce they get from CSA programs in new ways. Local Harvest is a great resource for CSA participating farms across the country.

Add some sauteed Italian sausage to the broccoli rabe and you have a great topping for orriechette or some other short, fat pasta shape. You can deglaze the sautee pan (after sauteeing the sausage and then the greens with some chicken stock and let reduce a bit. A pat of butter in at the end to thicken it a bit more and then add the greens and sausage back in to complete the sauce. Top with grated cheese. One of my favorite pasta dishes. I think it's an Italian classic but I first saw a recipe from Lidia Bastianich. (You can also try variations with anchovy or pancetta substituting for the sausage.) Pizza topped with pancetta and sauteed broccoli rabe. Philly pork sandwich: roasted pork, sauteed broccoli rabe and shaved, aged provolone on a crusty sub roll. One of the best warm grinders or subs I've eaten! I've never made it, but I think broccoli rabe could be a great subsitute in a variation of a spinach lasagna as well. Maybe a broccoli rabe and Italian sausage lasagna! I think sauteed broccoli rabe would be good if chopped up and folded into a dish of cooked cannellini bean seasoned with olive oil, lemon and red pepper. I think it might also work if added into a potato or bean soup plus or minus sausage; kind of like a Italian Caldo Verde. I'm a huge fan of broccoli rabe; just love that slightly bitter taste.

I think that heavy whipping cream approximately doubles its volume when whipped. So I think that would be similar in price to the Cool Whip according to the prices and volumes you mentioned above. If each dessert will used about 3 Tbs of whipped cream and you had 50 servings that would be 150 Tbs. of whipped cream needed. If you need half that volume of heavy whipping cream you need 75 Tbs. There are 16 Tbs in one cup; so it would look like 75/16 = 4.7 cups. Rounding up it would be a quart plus a cup (5 cups). Do you think 3 Tbs of whipped cream is enough for each dessert? Seems like it might be if the whipped cream is mixed with the berries. Four Tbs of whipped cream per dessert and using the same reasoning as above the amount needed would be: 6 cups or a quart + a pint.

Here's an excerpt from Carolyn Tillie's review: See here for her full review: click

Does anyone have comments on Pisces in Burlingame? I don't know if there is any connection still, but at one time it was a sister restaurant of Aqua in SF. (I've enjoyed meals at Aqua but have never been to Pisces.)

Kosher salt is typically sold in a form that has larger crystals than regular table salt. So, equivalent volume measurements for the two different salts will give you different amounts. The conversion I've seen most commonly is that 1 Tbs Kosher salt = 1/2 Tbs of regular table salt. When I convert between the two in recipes written for one type of salt or the other I usually start with the assumption of a 1.5:1 (rather than 2:1) difference between the two and then add more salt to taste if needed. edited to add: I just saw that your recipe measurement is given in weight rather than volume. If so, I believe that you can just weigh out the same amount of table salt. I see people's comments above, but I'm not sure that the additions to table salt would or would not be a problem for your application as a meat rub. Maybe the difference in texture would make it more difficult to evenly spread a rub over meat since the finer salt crystals would dissolve much more quickly on contact with the damp meat. It might be a good idea to try and sprinkle the rub as evenly as possible over the meat during the application...

Nice to see people's suggsetions as I'm not as familiar with restaurants in San Jose. The food that I think might be distinctive and good quality in the area would be Afghan, Vietnamese, Indian, Chinese or Mexican. So depending where you come from and your tastes, these cusines could be an option. Can't give specific recs down there though and would have to leave that up to others. I think Carolyn Tillie recently mentioned a great bbq place she discovered down there so that is another option. If you're interested, I could dig up the link to her post.

Check out the mole cookoff thread: click The first post also has posts to previous mole threads...

I'm in the camp of adding nothing or else a drop of lemon juice to a smaller Northeast or Northern Pacific oyster. The accompanying glass of Sauvignon Blanc, Sancerre or Muscadet de Sevres et Maine sur Lie usually provides just the right counterpoint to the briny oyster taste; I don't want much lemon or vinegar in the mix to interfere with the wine or oyster. I also like to have some crusty white bread with sweet butter alongside. Open to other toppings like hot sauce, etc. when I'm near the Gulf with fresh, large oysters in abundance. And yes, to fried oysters then as well! I think that oysters served with a small topping of granita can be very interesting though. I had a great appetizer once that used some tamarind granita atop the oysters. This combination provided a nice contrast in texture, temp and flavor and was still subtle enought not to overwhealm the oysters themselves.

Did you look at this thread on Italian Beef? click

Caraway is used in many other Central European cusines as well: German, Austrian, Hungarian and Czech. This may also be a long shot, but if there are any Jewish delis or suppliers that may be another option.

When did spinach, Lipton's onion mix and sour cream take off? Late 70's or was that more in the 80's?

Combining the smoked salmon and the carbonara, I seem to remember angel hair pasta with smoked salmon in cream sauce. I *think* more wide spread use of fried calamari (i.e. outside of Italian restaurants) as 90's... but it was probably picking up in the late 80's at least. Also, to your vegetarian lasagna, I'll add seafood lasagna Frozen yogurt? (Don't think I remember that in the 70's too much. For dessert I remember flavored cheesecakes like amaretto or cappucino being very popular. And although California pizza started in the 70's in CA, it seems like this took off in a bigger national way in the 80's. All sorts of variants on nachos including those turned into a meal iwth meat added seemed to become big in the 80's as well.

Fondue is always popular in my book, but I think of fondue's significant initial foray and heyday in the States as being in the 60's-early 70's. My parent's used it often for entertaining or special meals then... They hadn't used it in a long time so I recently inherited an early 70's Crate and Barrel type model in bright yellow enamelware. Nice that you have fond memories of fondue in the 80's also though... Here's a dish that I associate with the 80's: fajitas (These were likely popular in Texas before this time but it seems like it was the 80's when fajitas hit it big nationwide becoming a fixture at certain style family-style restaurants.)

Wonderful cooking all; including the strudel! As mentioned above, in German/Austrian influenced stews like goulasch I think the spice would be Kuemmel or caraway; not cumin. I don't think that cumin is a traditional spice in Central European cooking. In addition, caraway seeds are very common in goulash recipes.

Chimichurri as a condiment for Pizza

Mushrooms sauteed in butter with salt and pepper.

You can get the Country Time product at the Fair Food Farmstand unfrozen on day of delivery (last time I checked it was Thursdays) or by prior arrangement. As noted in my earlier response, call the Fair Food Farmstand to check delivery and/or make arrangements for fresh meat. ← Thanks for the info, rlibkind. I missed your earlier reference to Country Time Pork (click) when I posted above.

Country time is way better than Niman. They are still small enough to care about the attention to detail. I would usually call Paul and Ellen on monday before the slaughtering and tell them what parts I want. That is for wholesale accounts however, as a consumer, find where they sell it fresh. Great flavor and texture. ... ← Thanks for the additional info and the comparison with Niman Ranch. My friend said that they also sell their meat at the Fair Food Farmstand in RTM. At both the Phoenixville farmer's market (not open now) and at the RTM location the meat is previously frozen, I believe.