judiu

Try http://www.bigoven.com/25067-Tomato-Summer...ing-recipe.html this It sounds great to me!

Beautiful photos and food! Those currants positivly GLOW!

peskycritters.com Also do alligator removal... Right down here.

PURSLANE!

Sounds good to me, but I think I would prefer a luxury hotel in which I have a small suite, including a small, but functional, kitchen, and a cat. Basically, the same job, but in a land locked position! I'd make enough money to travel on my month long vacations!

I tend to bring my own knives and gadgets with me when I'm cooking in a different place than my own. Have gone so far as to bring my (manual) Diamond Hone knife sharpener, my peasant's knife (from Lee Valley; LOVE it!) and my little Cusinart paring knife with me to a social club function, when I know I'll be volunteered to cut, slice or chop something before the day is over! The only problem is, I don't have a knife roll, and any bag I put them in, they cut their way out of! Oh, yes, the garlic press gets taken regularly, too...

Thanks! Looks great, and easy, too!

Any hope of a recipe for the blueberry cake? It looks like it would be something I 'd love !

Next time you have chocolate pudding, add a little Khalua and Baily's to it and mad "Mudslide" pops. NOT for the kids, but oh so GOOD!

Well I could have parties just with the pig- was it well done? I have never had a China box cooked one. ← It was well cooked, but underseasoned; that 's why the 'blah' statement, and a bit tough. Prefer butts, myself.

We had a pig in a China box, (blah) beans, potato salad, etc. I was whinged at for not bringing my mac salad, but substituted ambrosia instead. You can't please them all....

Smart kid!

(Ahem) and you would know this HOW? (runs away, as fast as I can lumber...)

The recipe you're thinking of, I believe, is beggars chicken, but the only recipes for that that I see have the meat wrapped in lotus leaves first. HTH!

At the least, give the 'rents props for being sure the kid's got something to eat

Raw pork -- raw veal -- just about anything you can put in a meatball can be eaten raw by the cook with no ill side effects. Even after the egg(s) are mixed in! Even before I could cook I would sneak some raw ground meat to eat with s/p. It was a secret shame for years, but I've accepted it. Poor pork still has a lot of bad safety press. The animals we eat today are much different than the piggies of yester-year. Rhonda ← I've ALWAYS eaten raw ground beef, and I realize that pigs are raised differently now, but the idea of raw pork just doesn't work for me. When I make meatloaf of all beef, I'll eat so much raw mix that half the time I don't want dinner!

Yep -- or stick it on a plate and toss it in the microwave for a few seconds. That's pretty disgusting to microwave it. You can just eat it raw before nuking it. ← Do you usually eat raw pork? Beef, maybe even veal, but PORK? Sorry, my meatball mix gets cooked before tasting!

I would suggest either Crown Liquors, where I get my Barbencourt (sp?) or ABC. They're both very nice. HTH!

Black-eyed pea or white bean salad. 2 cans of beans, rinsed, red onion diced to match bean size, celery ditto, roasted red bell peppers ditto, plus whet ever else you like (carrots, green pepper, parsley, basil, grated cheese(?), etc.) Top with a good vinagarette and let marinate for a while. Easy peasy!

That's brilliant. Do you know if the egg timer is calibrated such that you could keep it in the fridge with your eggs and take it out with your eggs so it reads just right? or is it meant to be dropped in the pool without regard to the eggs' initial temp? doesn't say in the description, wondering if you R'd the FM.... ← Sorry for the delayed reply; haven't been keeping up too well... AFAIK, because the egg thing-y is temperature controlled, you probably COULD keep it in the fridge with the eggs. I'll have to experiment with that notion...

Mustard is good - I use it on other variations of the egg sandwich - but it doesn't replace the cheese. I'm thinking about an Egg McMuffin combination, with American cheese, where the cheese has quite a bit of salty and umami flavors, but minimal tang - as it was originally meant as a portable replacement for the hollandaise of Eggs Benedict. I haven't tried buttering the English muffin yet, but I have thought about it, and I think it would provide the right richness. I just wasn't set up to easily toast bread in my last place, and I haven't made any egg sandwiches since I moved. ← Not butter,necessarily, but I do love mine with mayo.

On the other hand, there are professionals who do nothing BUT write resumes. I've heard their clients call them "the best $200.00 I ever spent!" HTH! Maybe if you Google "Chef's Resumes" ? Good luck!

Kim, do you have an eggtimer that you cook in the pan with your eggs? It turns a darker red from the outside in, to show you how 'deeply' the eggs have cooked. Lee Valley has them, I just got one out of their catalog for about $ 6.50 http://www.leevalley.com/gifts/page.aspx?c...,104,53214&ap=2 Hope the link works!

I've always had a problem with "heavy" meatloaf, and when I've added a filler like bread crumbs, it just gets worse. The cure I've found? A small can of water chestnuts, drained and zapped to bits in the mini food processer. The don't soak up moisture like crumbs or oatmeal will, they provide a bit of crunch, and they don't get packed down. HTH!

There is never anyone "else" in my home, so leftover mashed potatoes get pressed into a cake with chives, and fried in butter, for a lovely crusty treat! Never thought about the cheese, though. Thanks for the idea! Try leftover sourcream-based dip, for a different flavor profile.