judiu

Kim, I think a carmalized onion confit with a touch of added salt would work, and maybe add some unsalted (or undersalted) beef stock and a pinch of sugar, instead of the soup mix .Also a good belt of Worcestershire sauce and maybe some celery seed or celery salt And yes to the fattier roast! HTH!

For the benefit of anyone wondering about the "thickening" quality of hibiscus, let me remind you that, biologically, it's related to okra, ergo the musciliganius (sp?) quality of the juice.

The nurse from hell will have to accept a Doctor's note that the homemade yogurt is all tha Heidi's system can tolerate. (When she goes back to school in the fall...) There is a way around everything, if you're devious enough... Color me sneaky!!

1.trailer is being made. 2. I plan to keep it simple. I would rather do a few thing great than do alot of things so-so 3. I have a beef tallow supplier and fries will be double fried. 4. I cant name the place after my sons they have odd yet common names. Kane & Miles just dont ring a bell for me for a burger joint. ← No, maybe not, but K & M Burgers sounds good to me!

Good lord, Alton Brown said THAT? (ducks and runs very fast...) Yes, my knives, some of them, anyway! ETA: I actually went thru this scenarario about five years ago when my house did burn; my friends went in and rescued all my clothes, but NONE of my kitchen stuff! I love them all dearly, but they don't understand my priorities! Someone later broke in to the boarded up house and stole every thing they could move.

Does that mean they don;t serve the baby eels (elvers ?) anymore with the wooden fork, that is broken when you're done eating? I have alwasy wanted to try them, darn it! Too late now I guess.

FG, make the french toast, but instead of maple syrup, used the charoset juice, perhaps diluted with a bit of that red wine, and call it dessert. Yum!

I only cook for myself, and as such, have a barely stocked freezer and cabinets. I have sardines, from which to make a salad for my potato bread toast, a pound of bacon, for sandwiches on ditto, and a small rutabaga, to boil, mash and slather with butter and black pepper, of which I have lots.

Man are you right about that. Look what I just found by going into the deeper strata of the freezer: Those aren't even old. Dave (the Cook) sent them to me in December. But the convection patterns in my freezer were such that they got behind the brisket and the chicken and disappeared. Perhaps we can all start thinking about what the heck I'm going to do with two frozen, smoked trout next week. ← FG, are those beauties hot or cold smoked? Hot smoked, I'd do a smoked fish dip, or mayo dressed salad; cold smoked I'd treat it like Nova. Either way it'd be great for a Sunday breakfast 'appetizing'. Course, that is a LOT of smoked fish; if you're really desperate, pm me and I'll provide a shipping address for leftovers!

OMG; me WANT! (drool) Bloody rare, please!

Recipe? Link? I love apple cake, and so do the people I bake for... Thanks!

AHHH, volunteering here for the disveseture (sp?) project... Seriously, if your old books need new homes, please go to the Free Cookbooks thread (though it might have been retired...) I will always be happy to replenish my (many years ago fire-devestated collection). So many books, so little time!

Plantanos maduros, my FAVORITE! Love them with fresh lime juice!

Hey Suzi!! Good to see you. Well, the game probably starts a lot later for you than it does here in Kansas! Nachos sound so good. I've just never perfected them. The cheese gets all hard too fast....... ← 2 words, girlfriend: Crock Pot!

Trifle with chocolate cake, raspberries, blueberry and peaches and Cool Whip. For a friend who is very allergic to strawberries.

Wow! Any chance for a recipe for the cookies?

this is exactly what i do with the stuff, a modified rusty nail, as it were...??Kentucky nail?? that and when i want a little desert i will drink a wee dram in a lowball with one ice cube, as i occasionally do with Drambuie. Honestly, tho, I have only owned one bottle (1/2 done) and i will not likely purchase more...its good, but I'll stick with Drambuie for a sweet whisky based drink. Now that I own a bottle of Laird's applejack maybe i should try a mix of that and the American Honey..."Apples and Honey"...(perfect for the Jewish New year, eh?) I'll have to try that tonite... ← In the Spirit of the Derby may I humbly suggest "Horseshoe Nail"?

The squeeky sound/feel of fresh baby artichokes, the occasional blorp from a pot of tomato sauce simmering gently.

If it's the same gadget I'm thinking about, it's called a green bean cutter, or slicer, or French bean cutter. Try Google.UK, maybe? HTH!

HUH? I thought that maillardization is what happens with proteins and caramelization was with sugars. I don't think onions have protein, but I know they're loaded with sugars. From What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke: He offers more in What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science: This is the Maillard reaction working at a temperature where it is clear that caramelization can't happen. Perfect example. ← AHA! Thanks, SLK!

HUH? I thought that maillardization is what happens with proteins and caramelization was with sugars. I don't think onions have protein, but I know they're loaded with sugars.

Please excuse me if I'm wrong, BUT 1) You're in the cold North East. 2) It's January. So, please tell me WHERE you're getting tomatoes decent enough for a grill cheese and tomato? I'm in Florida, for heavens sake, and even here I can't find a decent tomato!

Oh, yeah, potatoes fried in beef fat So good I can hear my arteries hardening from here! Then again, latkes fried in schmaltz with onions sounds awfully good, too!

Some say that too much charring can lead to stomach cancer. What doesn't lead to cancer? Also, the point is to get a sear and not a char. As for flavor and flames, I gotta say I have never heard that one before.... ← It would depend on what CAUSED the flames, I believe; if the flame up is due to lighter fluid, yeah, the flame would impart a nasty taste to the meat. Since you used a neutral vegetable oil, I don't think it would leave an 'off' flavor.

I think that the cream cheese is more for the spreadablity factor, since pimento cheese is supposed to be "gooshy" and spreadable, not sliceable. Good luck with the experiment!