NulloModo

How much is a lot? You can buy 5-gallon jugs at many camping stores for use in outdoor deep fryers (Dick's and places like that, I might have seen something similar at Wal-Mart, but I can't remember).

Acorn squash isn't super high, weith 1 cup clocking in at around 12 net carbs, but it isn't really low either. In addition to summer squash Spaghetti squash is also quite low, as are pumpkins.

Brrrr. An unexpected side effect of weighing nearly 200 lbs less than I did last autumn is that I am getting super-cold very easily without having all that extra insulation. It was pretty nice over the summer, but now that the chill is setting in I find myself thinking of warm filling dishes to prepare to heat one up from within. Last week it was crazy cincinnati style (sorta) chili, then earlier this week grilled sausages with a spicey Indian Eggplant curry. Last night it was Caldo Verde, well, sort of. I pretty much cheated like I usually do. I am moving out of my apartment to a new one at th end of the month, so I am trying to work through the stores of food we have. Into a pot went a chopped onion, a package of frozen spinach, a can of mushrooms, a can tof chopped olives, some chorizo (mexican, not spanish), garlic, EVOO, and a packet each of Goya dried Sofrito and Goya Pork Seasoning. So maybe it was nothing like Caldo Verde, but I served it up with a poached egg on top, curled up on the couch with a fire going in the fireplace, and it made me happy.

Hehe, my favorite wing joint actually has prices for up to orders of 10,000 wings listed on the menu. They actualyl make their wings far better than I ever have managed, but I have since had to drop them off my list as they only do breaded wings. I think the secret is a lot of black pepper in their sauce, which I have since started to add, haven't quite matched it yet though.

Liverwurst sandwich with onions, spicey mustard, mayo, and fried onions on a flax seed roll. Perfect easy way to start the day.

Hmmm, a nice gift certificate to Loebel's or Nieman Ranch would be awesome. I wouldn't turn down a delivery of Foie Gras (never had it, but would love to try, the price just turns me off as an amateur cook) or Caviar (same situation) either.

I use store bought dressing for wings often yes. Costco sells this Kirkland Premium stuff that is actually very very good. Sometimes I make my own, but I just use a blue cheese dressing recipe the same as I would if I were making it for a salad. I typically use more garlic though.

I typically use pure blue cheese dressing for the sauce, some prefer to mix with sour cream, but I see no reason to dilute it. The most essential thing is that it be tangy (not ever sweet) and have lots and lots of chunks of blue cheese in it. Preferably huge chunks.

I have cooked many wings in my day, and there is absolutely nothing that beats the deep fry mothod. Deep fry your wings in peanut oil till crispy. In a saucepan throw some texas pete or Frank's along with some garlic (not traditional, bit it makes it quite good) and butter. If you like black pepper, add loads fo black pepper. Cook till thick, toss the wings in it, and serve up with celery sticks and blue cheese dressing.

I recently discvered the Recaito and Sorfrito, and they are definately tasty. I'm not positive how to use them authentically, but I just toss them into all sorts of stuff and they add nice flavor. A word of caution however, the Goya Guacomole found in the frozen foods section is one of the most foul and distasteful things I have ever put between my lips, blech.

I'd certainly keep the cheese. The lamb may be a bit fatty, but IMO cooking can never be too rich. Throw it all in there, be decadent ;).

Boston Baked beans? It would have to be soft stuff, nothing that might make a diner suddenly 'choke' ;).

How do you all cut the 'flower so thin? I have great issues trying to do it with a knife, I get several nice latticed pieces and a bunch of crumbs, am I doing something wrong?

IIRC Rachel Perlow went to UD as well. I would love to hear her impressions on how the food was when she was a student there.

Thanksgiving is usually pretty big around my family. My father and mother are from the midwest/deep south so we always have lots of traditional American fare: The turkey (always has to be brought to the table whole for appearance sake) Candied Yam casserole with marshmellows and nuts on top Collard Greens Squash casserole with fried onions atop Stuffing Cranberry Sauce Souther style Green Beans Corn Bread Yeast Rolls Devilled Eggs Pumpkin Pie Applie pie served up with cheddar cheese on top We would always invite our neighbors family as well, the father was from Spokane, but was a geologist and had travelled the world and would always bring something interesting. The mother was born and raised in Brazil, so they would always bring: Oyster Stuffing Feijoada Some roasted meats Bossanova (a Brazilian ice cream/condensed milk/carmel dish) Some sort of rice dish with south american flare Our other neighbor was an elderly lady from the Chesapeake Bay area, so she would in turn bring seafood dishes, often more oyster stuffing, and occasaionally an MD style stuffed ham. If she wasn't bringing her ham my father would cook his own to go along with the turkey.

Oh, and I almost forgot. UD has a fairly larg HRIM program. The HRIM students run a restaurant on campus known as 'Vita Nova' where they can test out their skills in a real life situation. Lunch is served daily buffet style, and dinner is off of menu. The atmosphere is classy, service professional, and food wonderful. The lunch buffet was/is the best deal on campus. I seem to remember it being either $7 or $11, and the food was super high quality, with very high quality ingredients, either french, high class italian, traditional american, or other really nice fare. The dinner there was a significantly less good deal, it was traditional multi-course service, with traditional high end dining prices. I never went for dinner.

I graduated from the University of Delaware in 2003. Anyone living in the dorms was required to purchase a meal plan (with the exception of the two apartment style buildings). The meal plans could be either dining hall based or 'Flex Point' based. If you chose meal points than it was all you could eat drips to any of the campus dining halls anyimte they were open, each trip took one meal point. If you chose flex points you could go to any of the fast-food style shops on campus and spend flex points just like dollars, including getting pizza delivered and tipping/paying entirely in flex. The more meals you chose per week, the less flex you got, and vice versa. All in all it was a pretty versatile and nice system. The dining halls were all run by Sysco, or at least used Sysco products, someone else might have managed them. For breakfasts there was always french toast, pancakes, sausage, bacon, eggs, make your own omellete stations, juice, milk, cereal, all the usual candidates. Lunch and dinner featured several featured entrees (anything from special sandwhiches and chicken nuggets to asian specialties, other ethnic foods, or even 'steak and lobster' night (blech, steam tray overdone nondescript parts of cow with something that appared to tbe faux lobster), as well as a burger/sausage/chicken sandwhich/hot dog line, a salad bar, a mexican station, a dessert/pastry line, and a pizza station. Certain dining halls also had permanant specials. One had a world pasta station with some actually very good options (I think they called it Pan Geos), one had a permant (3-meals a day) omelette and custom cheesesteak bar, one had a huge ice cream sunday setup (baskin robbinsesque) and one was open 24 hours a day. The flex points could also go to a mall style foodcourt area in the student center that featured, amongst other things, standard pizza/sub/calzone stuff, cheesesteaks, fresh salads, ethnic-food-of-the-day, the world's crappiest Taco Bell Express, and an underwhelming Chik-Fil-A (maybe it was just this one, but I don't see what people see in this place, any number of the other chicken jionts on campus were far better). All in all, the campus food was far better than I hear it is other places. Not haute cuisine by any means, but for college budgets and appetites it worked well.

Different shows have different purposes. Some seem very much set up to teach you how to maky specific dishes, such as 30-Minute Meals, Good Eats, or Sarah Moulton's show. Others are there just to give you ideas and let you know certain things can be done, along with a lose idea how you might go about doing them, such as Emeril Live. Both have their strengths, and I like watching both kinds. I hardly ever follow the recipes that are given exactly anyway, so it doesn't really bother me when the chef is vague.

Honestly, I don't think those particular numbers have any bearing on the issue. How can you assign labor rates for something you do yourself ? You do not charge yourself to cook, it simple comes from your free time. Also, I am confused by your 'rate of return' statement. If you pay rent for your place, you pay rent for your entire place, the kitchen is there and you are paying for it if you use it or not. Economically cooking is still cheaper than eating out, even in NYC. You can buy raw ingredients for rather inexpensive prices, especially at farmer's markets, and then do your own cooking and end up spending a lot less than if you were to eat out all the time. You spend more time doing it, and you might buy some kitchen tools/repair some appliances/use more electricity, but you still come out ahead. I think the decline in cooking is more due to hectic schedules than economics. There is more take-out, more of it is good, and it is fast and easy. You pay more for the convenience, but society as a whole is more willing to do that nowadays.

That price actually isn't that bad for what is in that thing the more I look at it. Pricing out ingredients, about a lb of Kobe beef (I'd imagine somewhere in that neighborhood is used), plus Foie Gras, plus Truffles alone would put it easily well over $60 to $70 in ingredients costs alone, not to mention the other stuff.

You know, I'm not sure. I don't make my way into Sussex that often, and when I do, it is usually supervising 6 busses worth of high school band kids, so I don't get to really look around much. I should check into it though, because it sounds like a natural combination.

OK, I'll be the first to say it: I'd love to try one of those. I dont really see it being worth $100, but if I had money to blow, I would probably try.

Wow, is thread thread perfect timing or what... Today there was a frosty chill in the air as I got into my car to drive to school. Morning choir rehearsal was filled with songs for the upcoming holiday concert. The heat in my building hasn't been turned on yet so I am sipping spiced tea as I read this. The atmosphere of autumn is starting to pop up everywhere, and now you have to go and finalize it by bringing up scrapple ;). I remember when I was younger (around 10/11) and we had just moved into DE, that I would always spend Saturday mornings in the autumn with my father doing some sort of yard work, or wandering around flea markets/farmer's markets/antique stores. The culmination of these trips was usually going to some local truck stop or diner and having a nice big late breakfast. We both discovered the joys of Scrappy, that crispy crunchy exterior, that steaming creamy interior, that lush salty fatty taste oh my... I have also discovered that onion encrusted liverwurst, when fried for too long, takes on scrapple notes in the flavor. I really need some scrapple now. I am all down for learning how to make it as well. I imagine an event involved a big outdoor fire, apple picking, fresh hot cider, smores, lots of flannel shirts, and maybe a scarecrow or too.

There is one of those in southern DE as well. It is a... umm... house of ill repute. No, I have never been... but they supposedly do serve food... ick.

Tonight was chili! My standard non-recipe of throwing a bunch of stuff in a pot and seeing what came out, including: A 3 lb chuck roast, chopped an onion some garlic a can of chipotles in adobo a can of jalepenos chopped a can of black soybeans red jalepeno powder dried peppers of various type habanero sauce cumin seeds (lots, whole) garlic powder onion powder chili powder crushed red pepper mexican oregano powdered clove carb-options BBQ sauce soy sauce fish sauce worcestshire sauce cocoa powder (Drost) trader Joe's mexican dark roast espresso grind cinnamon allspice montreal steak seasoning black pepper salt probably some stuff I am forgetting. Wow, I had no idea I threw so much in until now. Simmered for a couple hours, the sauce was thick with no flour needed, a nice deep red, rich, smokey, and with a subtle bite and an underlying sweetness. Yummy, served up with a drizzle of crema mexicana on top.