judiu

Could there please be photos of the above posts. Thanks. Sorry I missed that way back then... Just stumbled upon the request and have added photos. (Moan) I am in kitchen lust and envy!

I'm always amused by this thing, and even more by how many devices there are out there for this purpose (Google "Spargel Schäler" for many examples). Is it just me, or do Germans have a device, serving dish or utensil for every culinary possibility (this dish and spoon should be used to serve tomato soup with square croutons to your mother-in-law on a rainy Sunday)? Personally, I like peeling carrots, which are refreshingly straighforward. Unlike I imagine, say, Chinese Artichokes to be. Oddly enough, the article you linked to states that crosnes "are never peeled." (But, if they were, I'd have to say it might be difficult!)

I think that the problem with that, at least here in the States, would be a matter of the disappearance of the grinders, especially at the hands of the "Oh, they're so CUTE, they won't miss just one..." school.

Leslie, thank you so much for a lovely blog! As I've said before, I'm an armchair traveler and, barring a miracle or a lotto win, will remain one. Great to see a new country, one which I've always longed to visit.

Woo! Thanks Do images need to be uploaded to the wiki's database before being used in an article? It sort of looks that way, but I may have completely misunderstood. (I see there is no emoticon indicating 'clutches at hair') [Raises hand] English teacher over here.[/raises hand] How many times have I taught semi-colons? How many times will I screw them up? Please. Like KA said, someone will come along and fix them. You may even, if they're the right kind of person, bring them a small amount of joy for having made the mistake. . . . . Yeah, I know, and I'm always reminding people that copyediting your own writing inevitably falls short of perfection, since you know what you expect to be there, and don't see what actually is there. But in my own mind, I figure I'm expected to not drop the ball on these things. Ever. Oh, thank gawd, I thought it was just me that had that problem! Glad to know that other people suffer from the same syndrome ;-)

I haven't had any problems with Word copy/paste (I'm on a Mac, and using Firefox). I know, I know... typos are nothing, really, but I'm a copyeditor, so if I screw up on spelling or punctuaation, I feel like crawling into a hole Errm, there's only one 'a' in punctuation... (Ducks and runs away, very fast...)

"... in an octopuses' garden in the shade." (Ringo Starr song, I think...)

Some knives, once they taste blood, never lose the taste for it. My microplane has a similar predilection. Maybe we should introduce them. Good Lord, NO! They might breed!

Write on, Andiesenji! Well said, indeed!

How? What? Sounds interesting. In the Netherlands I bought a couple of cones of broken Syrup Waffle bits. Wish I'd bought more. I'm thinking crispy pizelles(?) would be good Why not get sugar cones made for ice cream, and crunch them up?

Wonderful looking. Did you make the chutney? If so, please share the recipe? I hope weather calmed down in your area. dcarch Same goes for me!

One of my most popular dishes is a mixed bean salad that uses 3 different types of canned beans, a can of diced tomatoes, a chopped large red onion and a chopper celery heart (from a two pack), along with a specific brand of Italian dressing, and seasonings. It's a "cook from the hip" invention which succeeded madly! (Plus, dear G-d, is it easy!)

Thank YOU, Jill!

Doing the two cleaver mince thing. For some odd reason, the technique comes naturally to me, even though I am emphatically right handed in most else. I can just zone out on that chore...

C. sapidus: Thank you. They were very tasty! Tonight we had Smothered Pork Steak with Green Beans and Crash Hot Potatoes. What kind of potatoes? They look great, but how do you make 'em?

Southern cakes, you say? Watch yard sales, thrift stores, second hand places and the like for the Southern Living Annual cookbooks and score dozens of Southern cake recipes per volume! HTH!

+1 for the deviled eggs; you cold garnish with black olives. Curried chicken wings with black garlic? Check out the Halloween party recipes online, since the black is a traditional holiday color and orange could become gold with a little food color. Golden color cheddar cheese cubes, again with black olives... HTH!

Isn't Aquavit traditionally flavored with caraway (kummel) seeds? Maybe those would work better in concert...?

Boy, do I miss New York! Was a kid there; the fanciest eats were at Schraft's, and the automat was all for fun. Then as a teenager, it was all bars (not clubs, thank you!)and stupid drunk at Greek diners. Good memories!

Here's one I've been making for some 40 years. Got it out of a military officer's wives cookbook. It's been a family favorite for all these decades. Can't remember a family get-together that somebody doesn't bring it. As you say, it's perfect to go with ham, or roast pork, or fried chicken, or barbecue, or ribs, or whatever. Easy to make, and the children love it. Hot Pineapple and Cheese Salad 1 large can pineapple chunks (not drained) 1 C all-purpose flour 1 C sugar 1 lb good-quality Cheddar cheese, grated or shredded. Combine the dry ingredients, stirring until well blended. Add the pineapple and cheese and mix until combined. Pour into a greased casserole dish. Bake at 300 for 30 minutes, or at 350 for 20 minutes, until hot and bubbly. Serve while still hot. ETA: If you google 'hot pineapple salad,' you'll find quite a few recipes, with varying measurements and ingredients. Many add Ritz Crackers. If this simple one of ours doesn't work for you, you should be able to find another one that is just perfect. The key seems to be to google 'hot salad' rather than 'casserole,' if that's what you've tried. AHA! Thanks, Jaymes; I never thought of that approach! Darienne, it's pineapple in juice, and I'd be inclined to cut back on the amount of sugar, but that's just me... (ETA juice)

WooHOO! Egg Fu Yung, my favorite! (Joke, but true, nonetheless)I dearly love this type of omelette, despite my mom making (in her words) a "Chinese Omelette" with the contents of the La Choy Homemade Chop Suey Kit, which came with a can of veggies, mostly bean sprouts, and a can of 'sauce'. The veggies went in with the eggs, and the 'sauce' went over the top.

Baked Pineapple and Cheddar Cheese casserole. An absolute MUST to go with a ham, of a pork roast. I LUV pineapple!

Chocolate pudding cake, a real blast from the past for me! I used to BEG my grandma to make it! There was a mix for it, maybe by Dromidary; the box seemed to be similar in size to a Jiffy mix... Yum!

Special K, you may pass your Brussels sprouts to me; I'll trade all my black jelly beans and any other substance flavored with anise! Oddly enough though, I love black licorice!

OK, I give up! What does the little black metallic guy, just under the garlic press, do? Almost looks like an hors d'ovre server, but the toothpick holes are too close together!