judiu

Another thought, how hot is that melted sugar? About as hot as napalm... and as sticky!

Kim, would those be the "Quick and Cheesy Cocktail Swirls" from your cookbook? If not, what? TIA!

This topic strikes a chord; I have just given away a cookbook that I purchased about 18 months ago; I must have had my eyes closed at the time! , since I doubt that I'd ever cok from it. Gave it to a manager here at work, who went nuts over it, and loaned her another one as well. I'm a firm believer that it's a sin to throw away a book; somewhere out there thre is SOMEONE who needs, wants, can't afford, or will be brought joy by any book you have to get rid of due to space, moving, or what ever reason occurs. Donate, donate, donate! Libraries, Salvation Army, Goodwill, your church of choice, ANYWHERE but the rubbish, please!

Woo-hoo! Jessica's Biscuit finally came thru with 3 more for me (ordered them back in November, maill was misdirected, yadda yadda yadda.) Finally got them yesterday, the new green Gourmet (which comes with an offer of a year's free subscription to the magazine ), a biography of Clarissa Dickson Wright(the second of the 2 Fat Ladies), Good Eats The Early Years, and All American Dictionary of Food and Drink (I think; it was one of their Freebies) I'm set for a while, and my birthday is in April

Blether, I would LOVE a recipe for those leeks, they look wonderful! TIA

Ain't it great? I LOVE mine, which was a post Christmas gift to myself last year, since DS didn't take the hint.

If the sage, leek and onion balls are not to 'bready', how about gougieres for an amuse? Or spiced nuts of some variety or another. Maybe pickled herring? HTH!

Um, Bloody Screwdriver?

Eh, cook him a pan of pork ribs with kraut, onions and garlic. He'll stop whinging!

DAYUM! That's quite a trick. If it works, it would revolutionize my deviled egg making carreer!

The Hot Chocolate on a Stick is interesting. It tasted very good in my mug of steamed milk. Melted well, and stirred in well enough. However, it presents a number of challenges which will have to be thought out...for next year. The stick: what to use? Popsicle sticks, plastic spoons? Stir sticks swiped from Starbucks (don't report me please. Think of all the stir sticks I never used in the past. ) When the chocolate melts, a stick is not the optimum stirrer. The instructions on how to use: hmmmm... and where to put them? One photo showed a sort of banner stuck at one end. Not only useful, but also decorative. The mold: ice cube trays are the correct size: 1 oz. But you cannot smooth them off properly. The deep cheapo chocolate molds worked well. No problem getting a clean shape. However, you need 2 to a 8 oz cup of steamed milk...but then 2 sticks needed. I could have purchased something more useful...but have no time, etc. Packaging: In a long cellophane bag? Several in a box? Oh heck. Too many variables for this tired mind. Back I go to truffles, dipped ginger anddipped Montelimar nougat. Just had an 'AHA' moment Candy Canes! Could you spear two of the chocolate chunks on a candy cane, or straight peppermint stick, so they could both be submerged in the steaming milk at the same time? Maybe a mini-cane? Could experiment with other flavors, too, like cinnamon or raspberry, or even vanilla creme... HTH!

Elisabeth, I suggest you Google kohlrabi recipes; I tried it and got over 2 MILLION responses! There are recipes with honey butter; with a dill cream sauce, and for all I know, a recipe for kohlrabi ice-cream! HTH!

One of my better friend's sons is somewhat lactose intolerant; He has found that the higher the butter fat content of the liquid, the less lactose problems he has. That's why he uses half and half for his delicious iced coffee!

I'll second that recommendation for the book. Wonderfully basic. All the 'stuff' you need to know to get started. Ruth is a splendid person. As for your variant, I think I might try it with a Canadian wine cream liqueur, Panama Jack, which has a teensy bite to it and costs substantially less than the regular cream liqueurs because it's made from a wine base. (Canadians: look for it in the wine section) Also it occurs to me to add something...a touch of brandy?...to give it a bite. I'm not a fudge lover by nature. It's just that your fudge looks enticing...as well as your nougat. My own Montelimar nougat day is postponed until next Wednesday...and hope for NO SNOW that day. Thanks to both of you! South Florida is a bit hard on candymakers, seeing as how 80% humidity is pretty close to normal, down here! But still, I try!

(Ahem)Other than a little more beating time, please explain the difference between butter and whipped cream? (/ahem.)

Any chance of a recipe for that fudge? I've never heard of an Irish cream fudge before!

BOXTY!

To give to my family in West Florida, some English goodies, Lime and Lemon curd for my Aunt Mary, nice sugar free jams for my cousin Ann, beautiful pecans for my cousin Susan, who makes a wonderful pie, lots of crunchie-munchies for my cousin Liz's boys and smoked salmon and good bagels, just because.

oops... Thanks for the correction!

Is she just Kosher or Kosher-vegan, etc.? If just Kosher, try Jaz's spiced nuts from our recipe section, marshmallows, or other candy. Most candies are Kosher, unless they have butter or milk as an ingredient; even then, you can explain on a label that they are dairy. Use my Idiot's Delight Fudge recipe (so named by my Mom, because any idiot can make it) 18 oz. Nestle dark chocolate bits, 1 can of (Kosher) condensed milk, 1/2 tsp vanilla (again Kosher; check the label) and a large pinch of Kosher salt. Mix morsels into canned milk, heat in a double boiler over simmering water until chocolate is melted. Remove from heat, stir in salt and vanilla and refrigerate until set. Slice while still slightly warm. If she's Glatt Kosher,(i.e. super observant) get flowers. She won't eat anything not produced in a totally Kosher kitchen.

Not sure about the rest, but that lamb can all be ground or minced, combined with some of those onions and that that garlic, some spices, and made into little meatballs or kebabs. I second the idea of meatballs, grind up some of the bread ends for crumbs; the remoulade already mentioned; the brats can be worked into a bean dish, or with cabbage or sauerkraut and some more of the onions. Brown the sausages slowly in a deep frying pan, toss in the onions, sliced, after a little fat has rendered from the meat, then after the onios get limp and brownish, add some garlic and the kraut (well rinsed and drained, please) and/or the beans (rinsed and drained) Simmer for a while and serve on the 'torpedo' bread, toasted. HTH!

'Onion leaves'? Scallions, or chives? The green bits in the picture look fairly large, so I'm guessing scallions, right?

Oliver, sorry to be the 'voice of doom', but that link is broken, and I REALLY would LOVE to have the recipe! Thanks!

Oy, gevalt! 3x Happy Thanksgiving to you and yours! Can't wait to see the fried chicken !