judiu

Latkes? GRAVY!

(Snark, snort) I remember as a kid of about 15, being invided to a friend of my Mom's for dinner. He had bought a pice of round (read rubber)steak, and planned to cook it on the grill My Mom and I traded "the look" (like oh dear, how are we gonna fix THIS?)both knowing that if he did it on the gril it would take us all night to chew thru two bites of it. He didn't have a meat mallet, and i didn't know the wine bottle trick yet, but he had a claw hammer! Worked a treat; the 'rubber' steak was actually quite tasty and chewable in the end!

No, it's not. It may be a shrinking breed, but there will ALWAYS be people who love to mess with real food, just like there will ALWAYS be people who love to paint, or draw or sketch with real, tactile instruments, like pen and ink, crayons, charcoal, oil pain on canvas, etc, rather than using a 'paintbox' program on their computers.

OMG! I WANTthose last four slices on the left! The beautiful, fatty, rare slices, just begging 'eat me'!

I've never head or tasted that I know of a deep fried Hot Dog. What's the difference is taste, Tracey ? I'm not Tracey, but was raised in the same general area of the country. A deep fried hot dog, commonly known a 'Jersey ripper' has a snappy outer layer from the hot fat and a juicy succulent inside. Boiled dogs tend to get mushy, even if they're a nice beef dog in a real casing (hard to find anymore, at least here in Florida).A 'Jersey ripper' will frequently 'rip' open the casing when deep fried, hence the name. I like mine on a squishy white bun, lightly toasted on the grill, with relish and chopped onion. Edited because I can't type!

Perhaps use them as an igredient in various cocktails? I could imagine the lemon one in a tart drink, like a collins, especially with the bitter element to it. HTH!

4 legged variety, or in a bun type? How would a 4 legged dog get into the maple syrup? Our two dogs had just arrived and so were maple syrup-free, but their three dogs, two of them Goldens with long fur, had somehow gotten maple syrup on themselves, particularly their tails and hind feathers. Imagine a hot dog in a bun with maple syrup??? Strange pairings. Not so strange really; think of a buttered, toasted bun with a nice pork/beef hot dog and a sluice of maple syrup over all. I love breakfas sausage dipped in the maple syrup from the french toast; a hot dog isn't all THAT different, no?

or... www.thecontainerstore.com . HTH!

4 legged variety, or in a bun type? How would a 4 legged dog get into the maple syrup?

Hi! Went to allrecipes.com and came up with this for you: http://allrecipes.com/Recipe/Bread-Machine-Challah-II/Detail.aspx . It looks good, has honey (important to me) plus they probably have a zillion more. HTH!

I dearly love a pineapple and chedder baked casserole with ham or roast pork, and it's crazy easy! http://www.grouprecipes.com/search/?search=pineapple+cheese+casserole

For whatever reason, when I first looked at your post this morning, ginger scones were the first thing that came to mind. HTH!

Googled Candied Jalapenos and came up with this: http://www.jalapenomadness.com/recipe_candied_jalapenos-sweet.html HTH!

Scoop, I certainly can't speak for everyone, but to me, bell peppers have a certain unplesant bitterness, especially the green ones, and I find that any bell pepper, event the ripe red ones, give me dreadful indigestion if they are not peeled of the heavy skin. I can taste them for days. I enjoy roasted peppers, and love pimento cheese, but can NOT eat peppers raw.

Paula, do you turn the packet once it's in the sandy pot? It also appears from the picture that it a good deal more than 12 mushrooms.

Gingerbread cut with a dog bone cookie cutter and drizzlked with a lemon glaze? Ginger cookies ditto, there used to be a recipe floating around for a "Kitty Litter Cake" since most dogs think those are snacks, with extra crunchies added...

I have a large stick and I can shake it quite well, thank you! Pardon me, poke a stick at... ET correct quote.

Mac and cheese, as mentioned up-thread; peanut butter toast with hot cocoa, Chinese dumplings of virtually any type, bread pudding with whiskey sauce, and BOURBON! I'm sure I could think of more, but time is limited.

If I might borrow an 'Irish-ism': dead rapid f'in' brilliant! Great idea! I'm in, anyone else?

OK, I'll (pardon) bite; what's 'fatso' night?

Blether, NEVER tell on yourself! If you had not mentioned a chip, I would have thought it was a strong highlight!

Kim, that looks amazing! Hoisin is a great ingredient, but I use it far too little. Was that 1 OZ, though, or 9 OZ? I'm thinking 1, but the tail of the 'y' in 'sherry' makes it look like a 9.

Oh, yes, I'd forgotten those, but the idea also works well with fairly slender Italian bread sticks wrapped in good bacon and dusted with Parmesian cheese before baking until the bacon is crisp. They are beautiful, look a little like sturdy twigs.

WHOA! Thanks for the warning!

Are those the Martha Stewart Fricos? I've made the various types: Sharp cheddar, Parmesan/Rosemary, Gruyere, and love the Asiago that I make with half semolina and half rye flour. I don't follow her recipes exactly - I grate the cheeses till I have about two cups of each then add a heaping teaspoon or so of fresh herbs. I sprinkle on a heaping teaspoon of flour, toss and add a little more if I think it needs, it - test one or two on a medium hot griddle - not in oven - turn when the edges start to melt and as soon as the center settles and looks like it is going to melt, remove them to a tray lined with parchment. If you want perfect circles, use muffin rings. No, Andiesenji, they're strictly in my head. I adore the cheese that 'leaks' out of a grilled cheese sandwich and gets grilled itself, but I never thought about making fricos in a pan How wierd is that? I've only ever seen them made on a baking sheet with a silpat, but boy, do I love 'em!