little ms foodie

I can't believe they dismissed Sam based on his "not cooking anything" that is like saying a sushi chef isn't a chef!!! total bullshit. There is no way Ilan can win in my opinion- he just doesn't seem to have the skills unless he's been hiding them. I totally blan Ilan for Elia doing her tattle- he practically shoved her into doing that! I'm very disappointed with the judges decision. My family is from Hawaii and there are many many many foods that aren't "cooked"!! lord- didn't Sam actually win a quick fire for a ceviche he made one time???? grrrr!

I love celeric remoulade bound with a bit of mayo, mustard and lemon juice and parsley and s&p!

not so much for restaurants (although they do list some) but for those of us who don't speak italian I really like the "Eating & Drinking in Italy: Italian Menu Translator and Restaurant Guide", Fourth Edition (Open Road Travel Guides) I've used these in France and Spain also

oh tartare would be awesome!!! or somekind of proscuitto 'salad' in minature with a drizzle of balsamic- just like in the old country............. haha!

Daniel that all looks awesome, I'm loving your plates! that amuse is one of my favorites to make- from french laundry yes?? I would love the raviolis! what a great combo.

Green with CREAM & BUTTER!

I'm thinking snowangel!

There are so many but in Seattle Kitchen some of our favorites are (going from memory so the titles won't be exact) the corn bread pudding, the mustard prime rib, the trout with apple cider butter, the grilled bread salad, mussels with sake ginger butter, maple cured pork chops, benegal spiced lamb, short ribs, the lentils, winter salad...............................damn I really do use this book!!!

tonight I used the collard greens the famer gave me, I don't like greens. but I creamed them like spinach and they were really really good- we scraped the pan! served with chicken breast breaded with crumbs, pecorino and parsley

Things I don't buy anymore: Salad dressing Duck confit Soup Pasta sauce Ricotta cheese Frozen dinners Things I buy much less of as we make them sporadically: pasta, sausage, stocks,

Shaya some fellow eG'ers and us actually got together about a month ago and made lakas both fried in duck fat and fried in bacon fat. the duck fat won by a mile!!! I do them in cast iron as to get better heat distribution also. I think you would be very happy using your duck fat for the latkas!

I don't ever put lard on top but I would if I was going to store it in a basement instead of the fridge. I do however put a small round piece of parchment on top. the salt in the bottom does not make it extra salty.

nice jeans, a cute top or sweater maybe a casual jacket if you like.

I'm in Chicago frequently on business and some of my favorite places are Frontera Grill for great 'real' mexican or next door at Topoplombo (wow how bad did I spell that?? lol!) for really beautiful mexican food and wine pairings! I like Lou Malnati's and Giordanos One of my favorite dining experiences has been at Schwa- you need a cab but it's worth it. great food, great price, byob. last week my collegue and I had dinner at Vivo which was good but not exceptional- I really loved the space and the service- and again it was good italian just not earth shattering.

I like a sidecar after dinner- it's a bit sweet so that is dessert for me!

ok your completely organized kitchen cabinets has me working on mine today!! I love those little baskets for all the bulk spices! great idea, much neater than the multitude of small packets I have falling all over the place!

thanks for the call out percyn, much appreciated as your meals are always so top notch! and Joe- lasagna soup!!! that looks really fantastic. dinner a few nights ago started with latkas fried in duck fat, topped with creme fraiche and the last of the caviar then a salad of spinach, apples, red onion and mustard vinaigrette followed by penne with italian sausage, roasted pumpkin and sage this is an old rachel ray recipe that I really like but have decided i actually like canned pumpkin better than fresh/roasted- I like the consistancy better. I guess I could have pureed this first.... tonight and last night a bowl of minestrone (not pictured)

me too, I want to know more about the haw mok pla too! I haven't looked yet but I hope you have posted on the thai cooking at home thread. and i'm guessing your husband is a pilot....I hope that is a small commuter plane cause that space looks tiny!!!!

holy moly, is your kitchen always that spotless?? It looks like a show kitchen!! I really like the look of the cabinets and the layout- great use of a small'ish space!

The winebar Pour is suppose to be quite nice, I haven't been but met the owner while traveling on business and thought the wine he was collecting/serving sounded excellent. Maybe someone here knows more?

Tom Douglas' first book is fantastic! We've made at least half of the things in there and all but one has garnered rave reviews. I've given it to a few people who also love it. It's not fancy stuff- just good, hearty everyday meals. The Rovers book is quite a bit different in feel as you can imagine- ingrediants like foie gras, caviar and the like are popular. I like the things we've made out of it too but it's not your mon-thurs cooking.

I thought that might be you!! it was good Amir!

OMG! those pictures of the pizzas!!! it makes a girl with a broken oven want to CRY I tell you!

thanks guys, Dayne and I got off pretty easy as Della and Adiabatic did most of the work this time!!

OMG those ribs look really good!!!!