judiu

Curried anything. To me, they all taste and smell the same. I accused my mom of ruining oven 'fried' chicken by putting curry in the breading; she was amazed that I could taste it! Every inexpensive motel in Texas reeked of curry in the lobby. Yeesh!

Huiray, I wish I had your metabolism! If I ate a third of what you cook, I'd look more like the Goodyear blimp than I already do! Beautiful stuff, I'm SO jealous!

Thanks, all, for the advice!

Many years ago, a Black woman who worked in the deli/bakery dept. at a local grocery store made "bread" pudding from leftover glazed donughts and canned fruit salad that was a best seller. I don't think anyone had ever heard of Paula Dean at that time...

Looks like a new toaster might be in order?

Overcooked is in the mouth of the beholder! I say YUM!

I beleive I first saw the grated butter trick in a Julia Child book...

Yeah, my favorite! DO NOT ever buy what they call their Balsemic; it's acrid, artificial and totally yuck!

That has GOT to be the flakiest, yummiest most mouth watering biscuit I've ever seen. Drool!

YES! Especially with cream cheese, goat cheese, a bit of boursin, you get the idea... Just about any kind of soft, creamy cheesey blend and smoked anything delicate.

Doesn't the buttermilk add a certain amount of acidity to the batter? Did you compensate for this somehow, or should you have?

No, not peeled; who wants someone else's hands on their peeled egg? But easy-to-peel would be good.

And G-d forbid you run out of time, use 'whomp' croissant dough (crescent rolls) and brown n'serve sausage. Some people like a schmear of mustard before rolling the sausage in the dough. Personally, I like a dab of grape jelly on top. If you're really gung-ho, make potato rolls for them, or the above mentioned store-bought puff works great. If you can get good British bangers, go for it.

I've seen it fresh on the corn on Long Island, when we lived out there with my grandparents; it was called 'corn smut' and was NOT a good thing!

Huh? Did I miss something here?

Triscuts or Ritz with liverwurst with Bonbel (blush) cheese. (Hides face in shame...)

I did some onions with pre-cooked bratwurst that I'd grabbed at the grocery. Yummy, but I put too much butter in and they were too heavy and rich to be at their best. I could see this in a lighter dish, maybe just a dollop of olive oil, or canola, over greens. Cabbage with bratwurst and onion, anyone? Forgot to mention that Flammkuchen, Ann. Beautiful, and SO appetizing! Thanks for sharing! ETA Flammkuchen.

I've gotta say, I 've had a LOT more, and occasionally fewer, but right now, I 've only got about 5 cookbooks to my name. BUT, I did just order a new one from Amazon, a reprint of Clementine Paddleford's collection of regional recipes. I don't cook much anymore, but I certainly enjoy reading these books!

Indy Rob, my vote goes to clueless. Generally, with the corrupt ones, the spoils don't make it to the case, only to 'certain friends'. At least with 'clueless' there is no malice involved!

Franci, by George, I believe you've got it, but even if you don't, it'd be darn good!

Anna, the white plate at 9 o'clock is beautiful, with the echoing curve in the china. I'd love to find that in black; I prefer it to white dinnerware. It just makes the food look better, IMHO. I can just see deviled eggs on the other white plate, too. ETA: deviled eggs.

Phos are gorgeous, except for the chilies, and I would LOVE to see the little dishes you found. I'm always looking for cute mise-en-place dishes, just for my own satisfaction!

Pensezy 's spices has a large array of salt free seasoning blends, some of which even make eggs taste good with no salt! HTH!

Question for all: does anyone else feel like pressure cooked meats and meat dishes like beef stew taste "canned" ? I did my usual beef stew in a PC once, and it tasted like Dinty Moore. Blagh!

mm, that's breathtaking!