akur23

I make this also! Sometimes we'll top it with cut up and fried turkey Italian sausage. It's one of the first things I coooked for my now-husband.

I haven't seen culantro anywhere in the area (I get it from my mom in Tampa), but there is a store called 'El Coqui' in Gaithersburg, they may have it. I think I have some seeds left from last year's crop. If I can get it to grow once it's warm, I'll let you know and give you some cuttings.

My DH has again decided he wants to cook. He's making a turkey meatloaf and roasted potato squares. He's also serving a salad. Shabbat Shalom!!!!!

Red, Hot & Blue? Hard Times Cafe?

DH is cooking, so it'll be simple: salad, broiled steak and fries.

I have a similar situation... in my building, there is a small (one-person) cappuccino bar. The lady who works there is wonderful, remembers everyone's drinks, and of course, I always tip her. Sometimes she's not there, and the owner or his wife are working the counter. I also was taught that you do not tip the owner. I will walk out if the owner is there, because once he gave me the incorrect change and he refused to fix it even though I pointed it out as soon as he put the change in my hand. But I'm not sure what I should do if his wife is the one working. She's nice enough, but all the profits go to them anyway.

You mean Flay (oops!) has become a four letter word?

Render it and use it instead of pork for soups (I use it in split pea instead of ham).

The name comes from a pope, Pio IX (Pio nono in latin), because they're supposed to resemble his hat. I don't know why they fell apart on you... will have to ask my mom.

here's some: I'm making these tonight: Piononos sort of lasagna: Piñon or just plain: Amarillos

I must admit that when I made them years ago, I bought a powdered Char Siu mix at a Chinese grocery. It came out tasting like in a restaurant, so I never tried my own. Thanks for all the suggestions for non-pork fillings! We'll be snowed in this weekend, so maybe I'll give it a try. BTW, when I made them years ago, I made the steamed ones, and the dough was made from scratch. I bought some S hooks at a hardware store and hung the meat from the top rack, and placed a pan with water in the bottom to catch the drippings and create steam. I wonder if I still have the bamboo steamers.

I had vegetarian Baos at Hon's WonTon in Vancouver. I used to make them at home but gave up pork. Do any of you know where I can find a vegetarian or poultry recipe that will still taste like the real thing (or as close as possible?). I would think tofu would not be the right consistency, but maybe turkey thigh meat?

When will you be here? Restaurant week is Jan. 10-16 Restaurant Week

They used to have a lovely, inexpensive afternoon tea. I haven't seen that for a while.

I saw duck prosciutto in a Vancouver market, don't know if anyone else carries it. I use turkey italian sausage in most pork sausage recipes. The smoked turkey leg should work fine. For pork rind, try schmaltz. Not sure of anything for the salt pork, turkey ham is not salty enough. I'd love to see some ideas, also.

You welcome! Every time I go to my mom's she makes me piononos. Mine just never come out quite as good.

If you like plantains, try piononos (plantain 'hats' stuffed with beef): http://www.dollarman.com/puertorico/piononos.html or piñon (like lasagna, but with plantains instead of noodles: http://www.ricanrecipes.com/recipes/detail...egory_id=1&id=8

Senate Bean soup?

Turkey pot pie....

A little old, but most of the Tapas places should still be there: My trip to Madrid

By no means are you the only one. We even have a reading club: http://groups.yahoo.com/group/culinarymysterylovers/ There's Diane Mott Davidson (whom I met at the National Book Festival a couple of years ago); Tamar Myers, Susan Wittig Albert, Joanne Pence, Joanna Fluke, Nancy Fairbanks, Mary Daheim, Lou Jane Temple, Phyllis Richman, the Nancy Pickard/Virginia Rich series, Laura Childs and Katherine Hall Page. That's just off the top of my head, in addition to Michael Bond and Peter King.

I use local (for me) guy Manfred Loeb's recipe: Challa

You are the fourteenth-century recipe collection known as Curye on Inglysch! You like brown glop a great deal, and you possess a glossary that is the envy of many. Brown glop?

I loved Sammy's also! We'd get a pizza, an order of sausage, (in my pre-kosher days) and an order of garlic bread. good greasy food.

i have an irrational attachment to Parkway also. I love the big bowl of matzoh ball soup, even though my own soup is better. But it's a filling meal for $5. I also like their French Dip sandwich. I only eat the pickled carrots off their salad bar, but my husband likes a lot of the stuff. Next time we go I'll see if I see someone refilling the bar from a jar or not. As to other irrational attachments, there's a tiny Chinese carry-out place near me (Kim's in Burtonsville), whose Hunan Beef I'm addicted to. The rest of their food is so-so, although they do have a small selection of pretty good dim sum on weekends.