judiu

Ok, I give! Where's the recipe for those ribs, please, Please, PLEASE ? They look SO good, and of course I don't see them in THE COOKBOOK. Are they braised or grilled and what is that beautiful sauce?

Not to belabor the point or anything like that, BUT BELIEVE ME YOU WILL be able to tell! If said biker is big and burly and hairy, they are most likely hardcore. The recreational bikers look like the guys in "Hog Wild" (the good guys, that is...)

I've made a Margarita Pie on the odd occasion, and they work great, but you need to get a touch of orange flavour in there too. Maybe a little zest with the pretzel crumbs? (Of COURSE I lost the recipe when I lost all my old cookbooks, but I'm sure one will turn up for you. If I recall correctly, it was one of the Eagle Brand things, with lime juice.) HTH!

I pray, and will do so! Here's to your boundless success! Brightest Blessings to the loving couple and their families!

Rob, a lot of the appetite thing with the bikers varies. It depends on whether you're dealing with 'hardcore' or 'recreational' bikers. The hardcore variety are the hardest to keep satisfied, those are the ones that can triple your food and booze estimates. The 'recreational' variety are more easy to deal with, and may only increase your estimates by half, but if it's a mix, go for the "overfeed" every time! HTH !

JMHO; my favorite perfume smell a lot like Angoustura (sp?) Bitters taste, so there is a scent-taste interplay going on here. (/my.02)

AHEM. Rob, about the guests at the wedding; how many hardcore bikers are in the mix, and how may 'civilians' ? I know my bikers, believe me, and three of them can eat you out of house and home in a couple of hours. You may need to rethink the quantity of the food based on that. They can also put away an UNHOLY amount of alcohol. Best of luck on this, your novice venture, and NEVER underestimate the appetite of the riders! At a friends wedding, with about 150 guests, nearly all bikers, the ORNAMENTAL roasted pig got totally devoured. YOU HAVE BEEN WARNED!

What kind of pasta are you using? I get the best results from Barilla elbows. My salad tends to be a bit clumpy, and after the refrigeration, I usually mix in more mayo. My friend swears by milk to restore creamyness, but to me it makes everything bland, and a bit flat. Also I use sour cream in mine, too. HTH!

Ok, so what's the secret? Eat them naked in the bath tub, like my Mom made me do with candy apples when I was little? We occasionaly get Mangosteens here in sunny, hot humid tropical South Florida.

You? Miss a meal? Oh, dear...

I have to ask, which pan seemed to work better? I notice the final shot seems to be of the cake that was in the springform pan; was that the better of the two? Also, was the other pan a silicone one, or was it metal?

Kim, I looked in your Cookbook, but could find the instructions for assembly of this beauty. Help, Please! I can see the folks I volunteer for going nuts for this at a party. They love stuff like this...

The Amazing Hot Dog stand that I reported on here in Pompano Beach is no more; it morphed into an "All American Hot Dog" joint. I think we're being watched

Oh, Peter, you're BACK! How lovely, and thank you!

I was just down in S. Florida. Where is the Jimmy John's? I love the Boar's Head subs from Publix. ← Lifted right off the website are the locations: Map It Pompano Beach 1299 S. Federal Hwy. Tel: 954-545-9270 MAKE THIS MY JJ Map It Boca Raton 861 Yamato Rd Tel: 561-995-7077 MAKE THIS MY JJ Map It Boynton Beach 1100 N. Congress Tel: 561-737-7301 MAKE THIS MY JJ I live in Pompano Beach, but I ate at the one in Boca a coule of years ago while on a job hunt. Not bad, but not super. I'll have to try the one here in Pompano. The web sit has a good "find us" feature. Just type in the name of a city and state, click find, and bob's yer unkle!

I've had JJ's down here in Florida; it's not bad. My personal favorite of the chains is Blimpie; TONS better than Sub(par)way! The best around here that I've found are the Boar's Head (cold cut brand) subs they make at Publix supermarkets. Made to order, and those folks know the meaning of 'extra' (as in onions and vinegar ) Dang, they are GOOD!

Have you thought about sweet dessert potstickers? I think either apples (seasoned for a pie) or pears with ginger would be good in a dumpling. There's probably tons more ideas that folks here could come up with, but those two struck me first. Oh, yeah, with salted carmel dipping sauce...

EGGS! Never underestimate the power of a fritatta! HTH

AHA! Canadian eggs used to be rather sad to my stupid, yank, farm fresh egg snob eyes. It's been many years since I was in Canada, but I do remember the eggs as being rather flat-yolked and less colorfully yolked than what I was used to. Sorry, but the memory stays with me!

Maybe that would have been the beak, or mouthpart, that's generally removed when the little beasties are cleaned?

Way cool; too many thanks!

Suzi, did you dredge the berries in flour first? Sometimes that will keep them afloat. HTH!

Beautiful salad, but I have to ask, what's that purple thing at about 5 o'clock in the bowl? Most BEAUTIFUL color!

Wow, Soba, your NYC kitchen looks a lot like my Florida condo kitchen, only cleaner! Beautiful pictures, and oh, boy, do I miss New York City!