judiu

Personally, I'd go with coffee, either as a sorbet or a granita, maybe with lemon zest ala expresso. Just my .02.

Suggest you pre-chill the sheet pan you'll turn it out on. HTH!

Sweeten it up a bit, put it on toasted hamburger buns and call it sloppy joes.

Hope you had a good sleep! Thanks for a great trip! The seafood is magnificent, as is the scenery . Thanks again.

Beth, I did a huge mental WTF over the "ham and cheese iguana" ! Then I saw the picture and laughed, mostly in relief ! They are beautiful, I hope the bakers are proud! Do they come in other flavours besides ham and cheese ?

A restaurant here makes a puff pastry "box" in which they serve smoked salmon eggs benedict. Delicious!

Robirdstx, try it with Old Bay with lemon and... garlic, I think? Yummy! Lemon adds a nice zing.

Ripples? No, Riffles . That's what I meant ! Like a ruffle, only smaller! ETA riffles.

Tracy, if you can rub the tarnish off the surface with your thumb, it's probably silver. The pieces will feel heavy in your hand, too . Look at the peices under a strong light, especially where they would rub when in use to spot wear and 'off' colours. If you see brass or copper under the worn areas, it's plated. HTH!

Thock, I believe that your strainer thingie is not aluminium, but silver, perhaps plated, or maybe sterling. Any marks probably would have been on the bottom of the shaker part. Enjoy it!

My mom made fruitcake every year, and people begged for those little suckers! Pale batter, no dark fruits (dates, black raisins, figs, etc.) Totally yummy, and the slices looked like stained glass!

KO, I'm in South Florida, with a huge hispanic population, so instant expresso is VERY easy to find. I suggest a smaller store in an ethnic Cuban neighborhood, or an Italian neighborhood, come to that. I beleive that Medaglio d'Oro is Italian in origin, Bustello, OTOH, is a South American/Cuban style. ( I don't know what the difference might be, but I'm sure there is one!) HTH!

Shades of Charlie Sheen!

Thanks, Anna !

I went to the thrift store thread looking for a new post from one of y'all, but there was nobody home! Share, please!

I usually do either a macaroni salad, very basic, that people love, or a cheaters bean salad, ditto. Quick, simple and damn good, if I do say so myself! PM me me if you'd like the methods.

Patrick, try looking in Mom and Pop stors in Harlem. Just my .02.

Thanks, Baron! I guess I didn't make myself clear in my last post, I know what consomme is, I was looking for a recipe using it. Thanks again for your help!

I'm looking for a recipe that was in the newspaper here in Broward county, FL years ago, for beef and onions braised in beef consumme (sp?), NOT beef broth. The consumme is the reason I'm posting here. Very tasty! Any ideas ? I've searched the web to no avail.

Went to the grand opening party for the new social quarters of our fraternal organization yesterday, complete with pot luck dinner. It was great! The f.o. supplied the meat, pork butts and chicken done low and slow over the bbq. Meats were seasoned well, but not hot and sauce was served on the side. Beautiful bark and smoke ring on the pork! People brought all sorts of sides, which ranged from decent to amazing. Baked mac and cheese was good, creamy cukes with onions were excellent, if just a touch sweet for my taste, baked pasta and brocolli with a ton of cheese (and NO cream soup) was great, and on and on. Yummy, all across the board. Ya just gotta know your cooks! 7 One of our dearest members can burn water, so she'll bring bought, but very good, cheesecake. Another one, however, who is obsessed with weight loss, would make the most g-d awful messes from a sugar free cookbook (and no, it does NOT taste 'just like sugar')while we in the know steered folks away. Bless her heart, she's moved up north now...

David, have you tried this with a stronger ginger ale, like Jamacian ginger beer? It packs a very gingery punch...

Franci, Coratella = kidneys?

Buffalo is very lean, so maybe some additional fat in the blend? For the crust, I'd pat on some panko and sprinkle with good oil, or maybe even schmaltz (chicken fat) for browning and crunch. Need to time it right, though, to avoid burning. Just a thought...

Check out the MoMA catalog, www.moma.com . HTH!

Dave, I've found that for the most part, sweet onions don't do well when cooked. They're SO sweet that they lose flavour when cooked. They work better in salads and as a garnish, where the bright flavour stands out. Maybe use minced, to scatter on top of the stew at service, but that might defeat the rustic nature of the stew. just a thought...