judiu

Amen on that. I adore leftover chinese food, although I am sometimes loathe to reheat it. Is it heresy to eat it cold? edited to clarify, like buttah ← Good lord, no! Cold is the best way, unless it was deep fried to begin with! Cold mu-shoo pork is one of my best loved breakfasts, and if I have something like an eggroll that was deep fried, I just "skin" it and eat the innards. More goodies, less fat!

Any mishappen omlettes in my house get re-defined as "scrambled eggs with (stuff), as in "Well, I was going to make you a cheese omlette, but I made scrambled eggs with cheese, instead." Very C.M.A. that is! By the way, breakfast for dinner is one of my favorite things!

Pot roast, not too lean. Deli sliced roast beef, very rare. Half a sub sandwich from the night before (just something about the wilted lettuce that still has a soft crunch at the middle...) Boiled new potatoes, barely warm with real butter. Corn on the cob. Corn off the cob to be fried with butter and onions. Cold rare steak, cold rare hamburgers. Cold pork chops. Turkey stuffing for a sandwich with mayo and cranberry sauce. Smoked salmon with lemon ( what's leftover smoked salmon? I never HEARD of such a thing! ) Bits of left over cheeses from the cheese plate to make a crazy grilled cheese sandwich. Dammit, now I'm hungry, and it's over an hour to lunch! Please do not get me started on left over sweets; I try very hard to pretend that they're not there... Oh, yeah, Chinese takeaway. My fave! ETA: Chinese food

For breakfast and lunch her in South Florida, Denise's Kitchen in Pompano Beach is a big favorite. Full plates, a killer chef's salad, MOST reasonable prices! Good old homestyle cooking, nothing fancy, but really good. Also Michael's Cafe II in Pompano. French style breakfasts and lunches, crepes, omlettes, etc. Last Sunday's breakfast was a 3 egg omlette with scallops, shrimp and (real) crab meat with a bechamel sauce, toast and potatoes or grits, $ 6.25. How do you beat that?

In short form: If you're at the bottom, performance-wise, there's no place to go but up. Conversely, if you're at the top, there's no place to go but down.

Does anyone but me see a pattern here? There's an astrological phenomena (sp?) that is taking place now, called 'mercury retrograde' where the planet Mercury appears to be moving backwards. While this is occuring, NOTHING goes right! Contracts signed at this time tend to fall thru, projects begun get stalled, communications get fouled up beyond recognition, etc. I am TOTALLY convinced that all sane people should hide under their beds for a least a week before the beginning of the phase (which lasts about 6 weeks) until 10 days before the end of the phase. This started, this time, on May 6, 2009. Things go whacky about 7 to 10 days before, and straighten out about the same time before Mercury goes direct on May 30. Your skills should be coming back shortly!

I cook chicken wing tips until really well browned, toss in a bunch of butter and cook it until the butter browns then sieve out the chicken pieces. ← Dayummmmm! Have you ever roasted potatoes with it?

David, I found your link before, but I can't seem to find it again! I keep looking for the tv set, but can't seem to find it. (whine) Am I nuts?

OK, I'll admit you got me! WTF is "chicken butter"?

Believe it or not, my mother's famous "blond" (no dates, dark raisins or figs)fruitcake.

Saute a couple (or more) chopped onion in a good hunk of butter in a big saucepan or a dutch oven, until limp-ish. Pour over a jar of a slightly sweet style of ready made sauce with mushrooms (I like Prego), a can (or more) of diced/ chopped/ crushed/ whole tomatoes (if using whole, squash with fingers), fresh minced or pressed garlic to taste, more mushrooms if you want and salt and pepper to taste. Add lots of dried tarragon and about a half teaspoon of sugar, stir well, cover and let simmer for about an hour more or less. Pot should be covered but not tightly during simmering, so some of the juices will cook down. Leave covered pot on the stove while you and your s/o go the the bar/club/library/dog park/gym/wherever. When you get home, turn the heat on low under the sauce, add about a tablespoon of dried basil, put the water on to boil for the pasta and heat the oven up for the garlic bread you made earlier. If the sauce seems too thin when it's first cooking, dump in a small tin of tomato paste. HTH!

IMHO. NO! My mom once packed a bag lunch for me and in the interest of keeping it cool all day, froze it the night before. Even the d-d ducks wouldn't eat the egg salad. Nasty, mushy mess!

Have you tried Kim Shook's coobook? Some GREAT stuff here: http://www.recipecircus.com/cgi-bin/recipe...login=Kimberlyn HTH

Tilapia is a heavily farmed fish, readily available and inexpensive. It's a nice bland fish to work with, but has nothing to it that compares with Sea Bass. The US farmed fish is even a "Best Choice" from Seafood Watch. clicky ← oops...

Speaking from sad experience, do NOT try this with egg salad, please! It turns into a nasty mess. Bologna, cheese and mayo, no problem. Since I'm not a fan of mustard on a sandwich, I don't know about that. Fresh veggies, I don't think would work, freezing would make them mushy, but I don't see any reason to not try roasted veg, like red peppers. HTH

The two sections count as one shallot. Actually I've seen some with three sections and the same thing applies. It's kind of like comparing a clove to a bulb of garlic. ← Thanks for the info! I figured that 's the way it was, but enjoy my ideas being confirmed

What Doc said... I'm not a food professional (sigh), but I am aware that it's a vastly overfished product, as is tilapia (Patagonian Tooth Fish, if I'm not mistaken). I was surprised to see on on the menu of a dinner of this quality!

Maxine, see if you can find Stalking the Blue-eyed Scallop by Euell Gibbons. It's all about foraging at the beach or shore.

Ok, when you peel shallots, there are normally two sections inside. I have recipes that call for A shallot. Is that one or both of the sections? Does it really matter if I were to use both? I'm very fond of onion-y flavors!

When are we not in a binge-eating, salty-sweet kind of food craving? ← Peter, it's a female thing; just don't go there!

Um, Andy, two fingers of WHAT? Johnny Blue? (runs, far and fast)

I have noticed, frequently, that when you list a book and the author, it is turned automatically into an Amazon link for that item. Has this become a problem? I don't think so, specialy since Amazon tends to allow readers to 'search through a book' and look at preselected pages. I have researched many books on Amazon and gone ahead and purchased from other sources.

I could die happy, but I'd die happier after a meal like that!

Thanks for the report, David! Great pictures of drool-worthy eats; wish I had been there instead of here in boring old South Florida!

...we marinate meat and vegs, but macerate fruit? ...we pour off the fat that we've used to brown or soften vegs in, when it's loaded with flavor? Hmmm