judiu

Butterscotch, the dough for the "bar pretzels" comes in frozen, and is baked in a little oven that the company provides. They're excellent!

Kim, I looked in your cook book, I googled the chef and I STILL can 't find that recipe! Grrrr! Help, please; they look so good!

Ooops! Picture me blushing...

Bruce, nasu dengaku? Is that eggplant, and how is it cooked? Please...

Rod Rock, tell us more about the liver and mushrooms, etc. please!

Smithy, maybe lemon bars , key lime pie, something like that which doesn't need the fresh citrus flavour? HTH!

All valid points, but they leave out the individuals. What might seem leasurly to one person may seem excruciatingly slow to another, and totally rushed to a third. It depends on your expectations and habits. For instance I worked in a position as a kid that demanded I eat quickly and get back to work. It's an unfortunate habit, and it has carried over long, long beyond "kid-dom". As such, I do eat quickly, and constantly feel like I'm on the clock. If customers would give restaurants an idea of their expectations, the restaurants might be able to "get a clue".

Ohhh, Chinese Fun Yums!

Or "cabrito" , the Spanish equivalent.

Huh? Should be tasted, or should not be toasted, or something else entirely?

Is that a chicken egg? Incredible colour!

I'll chime in one the ripe plantain question; I love them well browned and spritzed with fresh squeezed lime juice. Yummy!, especially with a Medianoche sandwich on a sweet egg roll, like an individual challah bread. Damn, now I'm hungry again!

If the sous vide doesn 't work out, you can always braise it with Barvarian kraut, with caraway seeds canned in it; add sliced onions and a fruity white wine. Yummy with mashed potatoes!

Meyer lemons and the zest therefrom. Drool!

Glowing Ghoul, I believe that pineapple canned in its own juice has no sugar added, and is yummy. I love it in a pineapple and cheese casserole !

See Alton Brown's Good Eats:The Early Years for a cheap smoking rig. Cardboard box, wooden dowls and an old computer fan...

Rutabaga is really nice in stews with pork belly. You could add also some raisins towards the end to have nice balance between the earthiness if the rutabaga and the sweetness of the raisins I like it and the sweetness contributes nicely to other vegetables and is exceptionally good in spicy combinations. If you like curry, try cutting the rutabaga into "matchsticks" or "batonnets" and preparing them this way and use a serving as a BASE on which you serve chicken curry - or whatever curry you like. This root vegetable has the advantage of being LOW in carbs - 1/3 the carbs in potatoes. Rutabaga, mashed (not whipped) with a good bit of pepper, salt and a TON of butter is a must on my holiday tables! No sugar, no maple syrup, nothing sweet but the veg. itself. Yum!

Chris, I do hope the bunny has a white ball for a tail...

Kim, how about honey? Just my .02...

Oliver, don't you find that smoking chicken without the skin results in a tough over-smoked outside layer on the meat? That's always been a problem for me...

Maybe if you blanched the bones and drained and rinsed before any further cooking? Just a thought...

Skip the cinnamon, and sub fresh ground nutmeg, or combine half and half. Peaches need nutmeg !

Do you get Calbee products in the UK ? Their pea crisps are amazing; light, crispy, not greasy at all! Not cheap, per se, but not out of sight, either...

Premium grilled chicken wrap, with bacon, lettuce and tomato, and a dab of ranch dressing. Decent but blah tortilla, the chicken is fairly juicy, the bacon crisp. Tomatos are usual mush, but overall it 's not a bad lunch...