NulloModo

Not really funny, but I get a kick out of Morbier... Not sure what it actually means, but I think 'death in a romantic language' every time I hear it.

I ended up tossing in a chopped up handful to my stew, it actually gave it a nice flavor, I might have to pick this stuff up again if I ever see it.

Every grocery store around here has cards, and the farmers market is only open on weekends and doesn't carry everything, so you pretty much have to have one of the cards to get decent prices normally. Usually they don't bug me too much, a couple of the chains have tried 'no cards neccessary' sales, and the one I usually go to (Acme) has sales that need the card, and others that don't, I just automatically scan it anymore. I disagree about it not being a good value though, occasionally you will get very very good prices with the card, $1 packages of bacon, $1 lbs of butter, $1 packages of strawberries, bell peppers, asparagus, and mushrooms all come to mind. While normally the card just gives you an acceptable price, sometimes it does give you something pretty good.

Ah yes, they do look a lot like those Fenugreek leaves. Now, how to use the suckers...

Butter or Lard for baking. Butter for frying at low temps, olive oil for medium temps, peanut oil for high temps. Peanut oil exclusively for deep frying. I just personally enjoy the taste of butter, margarine is icky to me (not to mention how bad trans-fats are for you).

Hehe, wow, what an interesting encounter... While I was in college one of my favorite places to go to lunch was this little deli near the Music Dept. Building, run by this Greek man named Taso. The deli itself was known as 'Daffy Deli' and had an (I'm sure non-copyright legal) version of Daffy Duck on the sign, which was bizarre on its own, but Taso, and members of his family, would always come out and just chat with customers at their table as they had lunch, very friendly bunch. Maybe it is a Greek thing...

Hiya, Today at the farmers market I picked up a bundle of something called 'Mathleaf' (also pronounced 'Matleaf' by the checkout lady, who told me it was Indian, but that was all she knew). It looks sort of like parsley, and has a nice sweet almost anisey aroma. I am planning on trying it out in an okra/catfish stew I am making tonight, but have never had it before. Does anyone know anything about this herb? What does it taste like cooked? How is it traditionally used?

Kale is great crispy-baked. Place it on a baking sheet, lightly spray with olive oil (you have to use some sort of oil or fat to cook, just use a little bit if you are concerned about it), dust with a little salt and pepper and bake at 350 till the edges just begin to brown. You can add a dusting of freshly grated parmesan as well for a little more flavor.

Wow hmmmm.... I'm thinking Dmitri Shostakovitch or Igor Stravinsky.

Grottos is not philly style, but still some darn good pizza, actually I'd say better than anything I ever had in Philly, I wouldn't dare put it in that Dominos category ;).

I used to have huge indigestion problems. When I did I would frequently turn to Tagamet HB or whatever the Costco Berkeley and JEnsen ripoff is, they both had the same effect: which was to kill the acid reflux immediately. One pill pretty much handled everything, not sure how they relate to other antacids as far as dependency though... However, since pretty much eliminating carbonated beverages from my diet the problems have just completely gone away, no matter how much spicey stuff I eat, so, I'll just stick with what I am doing now.

Susan - IPA and crabs? Sounds like a great combo. Actually, all of that looks great. I truly wish I could have a full sized grill here so I could play around with seafood.

One of my big reasons for wanting to buy a smoker is to make my own chipotles... I have this crazy idea that if I smoke a butt, then pull it, stuff it into some jalepenos, and smoke those, that the end result will be pretty darn tasty...

MSG - You are right, that stuff is awesome. Much thicker than the Tabasco stuff, and a stronger smokier flavor. I could (and sometimes do) drink that stuff straight.

Hmm, I was just about to suggest J&B, that is my all purpose mixing scotch of choice... I know a guy who swears by Claymore (or something like that) but I can't say I have ever tried it...

Yes, always cool to find someone who appreaciates John Adams ;).

When it is super hot outside, it is the perfect time for hot as hell cuisine as well. The capsicum really gets the sweat glands working, which makes you feel much cooler overall. So chile loaded salsas with tortilla chips, vindaloo, chili, buffalo wings, etc are all great ideas.

Those look wonderful, and it is great that your kids are so eager to help in the kitchen.

I'm with fifi here, southern style epitomized the green bean experience. I prefer to use a ham hock over bacon however, and to let them slow cook for at least four or so hours. the end result beans should be almost brown instead of green, most will have busted open, but the pork, onion, and stock flavors will have completely infused every little beany bit, so good.

I don't have any around that I use for salads, but I do keep a bottle of russian, blue cheese, and ranch around for quick dipping sauces for wings and things like that.

Wow, I love all the colors in this blog. I am such a visual eater, I am always distracted by bright and colorful/shiny things...

This forum covers a pretty wide land area, where in the D.C. DelMarVa area are you? If you are in Delaware - Picnic Mexitacos on Main St. in Newark makes some killer and seemingly authentic Mexican cuisine. I've not enjoyed their tacos, but I used to eat their cuban sandwhiches, burritos, and heuvos rancheros quite often, always left me impressed.

I love your tea cup. I thought it was a cream-jug in the first pic, but now I see it is the beverage receptacle itself.

Atomic Firecracker pickled sausage (or Tiajuana Mammas, anything big, red, and pickled). Beef Jerky Salt and Vinegar Pork Rinds (Hot and Spicey ones work too) Jerky of other random animals...

I can't wait to see what comes up in this one :). Good luck, and again, sorry for the late tag ;).