hathor

I use a Silpat instead of foil...and having used both at the same time when I had way too much cauliflower for the the Silpat, I liked the Silpat results better. Also used the convection feature on my oven which made everything crispier. God...its addictive.... its like zucchini blossoms...you just can never make enough to satisfy everyone1

Me too! I made it Sunday night for a bunch of ragazzi (teenagers)....and they ate all their vegetables!!

That eggplant sounds good to me!! Looking forward to some pictures!

I've been putting in long hours at the office, but raced home to get to Gourmet Garage before it closed...couldn't do take-out one more time! Roasted pork chops seasoned with salt, pepper, sage and roesemary and a little bit of some Indian spice mix....roasted on a bed of thinly sliced layers of potato and apples. Gotta love the silpat. Served with some sauteed radicchio with raisins, onion and garlic. Sliding right into fall food....

Its definitely Pennsylvania Dutch...my Nana made the best chow chow. But I don't know where the word came from. Of course now I'm craving some.... and Nana's been gone a long time....

Bubbly.

Thanks Elie! I'll give it a try!

Clearly, he was not worthy! !!

Warm freshly made rice pudding with rose water (This took *a little* longer than 30 minutes ) Elie ←

Its toasted bread that gets me every single, lousy time. If I'm making any kind of crouton in the oven in the broiler...it goes from not done to scorched. Every. Single. Time. I've tried hovering. I've tried timers. I've tried tyeing things around my fingers. I've tried having a back up person in the kitchen. I now just buy 2 loaves of bread....and hope for the best. I'm resigned to my karma.

I know Walkerswood..It's excellent!!! I've been slammed at work..so no time to playaround in the kitchen.

Eating in Milano is such a treat....never enough time and/or belly room! Are you familiar with "Tano Passami l'olio"? on via Vegevano? Its a small restaurant in a very off the beaten track neighborhood. Tano is a showman extrordinare! He does not use butter or garlic...only oils...and massive amounts fo truffles. We've been eating there for years, and his flavor and texture combinations are always fabulous without being the least bit 'tricky'. Just lovely....

Yoh have an apple chart?? Now I'm impressed!!!

Anything but Latini. I had a long conversation with an Italian friend who actually insisted that the gummy texture you describe, was the intended texture. Lovely packaging, but I think I might prefer to eat the packaging than the strand pasta.

I'm sure whatever you do you'll have a great time..but the week between Christmas and New Years is a sort of holiday...it's kind of like August when random places are closed, so be prepared for that. Be prepared to eat until you burst on New Year's Eve (Capo d'Anno)!!!

oh....I'll miss you. But buono fortunato on all your projects!!

Well....being of Polish descent and with an inordinate fondness for potatoes...I guess I'll just have to buy some celery root and see what the fuss is about!!

You are a braver man than I!!! I just don't dig worms.... As far as the dried v. fresh: sometimes I like one...sometimes I like the other. Depends on what I'm making.

Another idea is to get two or three pots going and have different spice mixes in each pot, like one pot with black peppercorns, one with sechuan, and one with coriander, or mustard. Mix them together just before serving, and then each bite would be a suprise of a different taste... Welcome back! When this thread 'loaded' it loaded to your octopus recipe, which I read thru again. You know, this is a brilliant idea! Did you ever follow thru on the experiment? Tell us more about your celery root obsession. The chicken livers and prunes sound wonderful. There is something about gamey flavors and prunes that is just divine. And then a little crunch from the root. Sounds excellent!!

I don't remember how much...about $3.00 for 6 small porcini. However! I went to use them last night...and all these white worms came out them. BLECH!! So I pitched them all in the trash. Oh well. Is that normal???? (I've never seen that when I've used fresh porcini in Italy...)

No...no consistency with the peppers... although most seem to vary back and forth between either scotch bonnet and habanero, or else just referred to a 'hot pepper'.

Thanks for finding that thread Nathan...I found some extremely weird stuff when I looked...jerk being such a 'common' word. Now...if only I had an allspice tree!

Thanks! I sifted thru the recipes to find a the common ingredients, and they seem to be: allspice cinnamon nutmeg garlic salt or soy thyme oil After that its a pretty wild assortment of ingredients: espresso coffee beans, rum, english mustard, lime or lemon juice... I think I'll tackle this over the weekend. There was a brand that a Jamacian friend would bring me...looked like home bottled...and that's the taste I want to try and recreate. I'll have to see how it goes!

At Union Sq this morning: Lovely apple turnovers Lemon Pound cake Very early season porcini mushrooms (big smile!) little strawberries virginal flush white peaches caribbean bouquet of all kinds of chili peppers zinnias whole chicken acorn squash way too expensive salad greens and Cuban oregano Anybody know anything about Cuban oregano?? I'm looking for a jerk recipe if anyone has one. And I saw what must be the first chestnuts of the season...means summer is really and truly gone. Happy New Year - Rosh Hoshanna!

I tried googling 'jerk'...and got the most amazing results....however I"m looking for a some ways to make jerk. I know there are lots of variations. I went to the Greenmarket this morning and they had "Cuban oregano". It was unlike any oregano I've ever seen. These are large, thick, furry leaves on a brittle, almost hollow stock. The leaves are white tipped. The greengrocer told me it was a prime ingredient in jerk. So now I've got a bunch of Cuban oregano...and I'm on the lookout for a jerk. Thanks!