judiu

Right now I'm sitting here in MI trying to upload some work on my laptop, and getting distracted on my main computer by those pretty pics. Would LOVE to have that chuck eye to eat raw right now! ← OMG, steak tartare! My mom had me eating raw hamburger meat at age 2; my first food love!

You didn't marry a MAN, you married an angel!

Bruce, those plantains are magnificent! Were they green or ripe? Did you glaze them or just take a great picture that makes them look glazed?

Me, I'd go for #15 on the list, just because of the Julia Child/James Beard authorship. I might never actually cook from it, but I'd love to read it! HTH!

Was that a Steigmeyer Porter, by chance? I used to drink that stuff on draft, at a bar in NYC called The West End, way uptown by Columbia University. I loved it, and thought the brewery went out of business.... I can only hope!

Ham rollups come to mind; sliced ham spread with scallion cream cheese (either homemade or Philadelphia out of a tub) rolled like a jelly roll and cut in 1/3's for serving. You can mix damn near ANY thing with cream cheese for this and it's all good. I've done it with pineapple, apricots, roasted red peppers, any left over roasted veggies, apples, diced up, etc. HTH!

LOL!! What on earth does that phrase mean? ← To knock the essentially "green grassy flavor" out of the broccoli, and tenderize it a bit. Sorry for the obscure reference!

How about a white veggie pizza? Does the acid reflux person eat garlic? Does the vegetarian eat eggs? I, personally, love a white pizza with broccoli and garlic. Blanch the broccoli first, just to take the curse off it, top your cheese only pizza with it, drizzle with oil, sprinkle with minced fresh garlic (NO GARLIC POWDER PLEASE), fresh Parm, and maybe some black pepper and bake. Maybe a nice roasted veggie plate? You could do asparagus bundles with bacon, and with roasted red pepper strips for the vegetarian. Deviled eggs are always good. HTH!

That looks delicious. Do you have a recipe you can share? ← I'm not Kim, but I found the recipe in her online cookbook. Click the "Kim's Cookbook" link in her sig. and look in the casserole chapter. I LOVE, LOVE, LOVE her cookbook!

I nuke 'em for 30-60 seconds. They are very easy to microplane at that point. The juice is still slushy but easy to extract and strain. No worries about juice flying during juicing. In fact, I think I need to stock on another bag of organic lemons this week... ← Since the price of citrus can vary so much, it'll be nice to stock up when prices are down. Not to mention the convenience. No more moldy fruit! Yaaaay! Thanks! ← Must have missed this totally! Found myself without lime juice/zest a couple of days ago but this tip will save me from frustration in the future. Thanks a lot. ← I usually wash, zest, then freeze. Some reason, I feel it works better... HTH!

(Does Happy Dance) I FOUND it, I really actually FOUND IT!

10 out of 11, but only because I've seen it before and I have a weird memory...

The yellow beans are salted, smashed, sold in jars/cans as "meen see". I use it when I want to make Cantonese roast duck (haven't for a long time tho'). It's a cool autumn-like day and I've been cooking food to take to our daughter's house in Winnipeg. We're going in to help her move, so we'll need lots of energy! So far, I've got beef rendang, veggie lasagne. And, for Chinese food, I've got baby back ribs marinating for char siu pie gwut, and finally, I made Zhua fan combining my friend Ping's method and Fushia Dunlop's recipe for Polo (lamb pilau). I didn't have sultana raisins, so I used chopped dried apricots. I miss the plumb sweetness of the raisins. Next time there'll be no subsitutions! Will post picture of finished product in the zhua fan thread in a bit. ← Maybe if your soaked the apricot pieces in a sweet wine, like Mogen David, fo a while? HTH!

Either use the left over lemon shell (after the juice went into the salmon), or use a hunk of stainless steel to "wash" your hands with.

If I might inquire, how long is "many hours"? Would it be feasable to cook bacon in this manner over night, or is that too long? I'm all for bakin' bacon, but I want it NOW!

I believe I speak for many of us when I say my thoughts and prayers are with you down there in new Orleans and environs! Hang in there, y'all!

Wow! Just... WOW! Love the red cabbage leaf as "sky" background; never looked at it that way before !

Aren't salted duck eggs kind of solidified though? I tend to add salted duck eggs to my claypot rice to give it that wonderful richness, but my only wish is for a non-solid version so that the egg simply mixes through smoothly, rather than me having to slice it into small pieces. It's a pity really. On another note, is anyone familiar with this dish and know how it's made? It's duck on a layer of taro crisp fried with some sort of batter and served with a mushroom (?) gravy...realllllllyyyy delicious. ← Unfortunately, I can tell you where it's NOT, in The Thousand Recipe Chinese Cookbook by Gloria Bley Miller. It's the first thing I thought of, though.

I'm getting to sound repetitive here, but where's the recipe for that? I cook for a bunch of folks that would go NUTS for something like that casserole, but I don't see it in the 'Casserole' chapter, not in the master list on your cookbook site. Give, girl! PLEASE?!

Mary Elizabeth, how do you get that full layer of blueberries! In my experience, it's a bit of a flat layer, a big pouf of air and the top sugary crust! Beautiful and juicy looking!

Have to add 10 more to my total; ThriftBooks.com and eBay have been "berry berry good to mee"!

Too right! I usually drink bargain (read Old Crow) Bourbon and Club soda ( I have a sugar problem, and should not be drinking at all) but I was given a bottle of Bulleit as a birthday gift from a bartender friend... Wow, that's some good stuff! You almost can't get good, spicy rye here in Florida. That stuff, if damn expensive, is SO good! ETA: the bargain.

I can't do metric measurements in my head (damned yank that I am...) but have you looked at the silicone ice trays? HTH!

OK, I give; where'd you hide the recipe for the cheese potato casserole? I didn't see it under casseroles, sides or veggies and it looks SO good!

I have not seen it, but it sounds similar to Sara Moulton's old format. When does it air?