judiu

I have used Rome Beauties with a fair amount of sucess. I core them, take a bit of the peel from around the top, and fill the core-space with raisins, chopped walnuts, a bit of butter and brown sugar, and the pour a little rum over the whole dish. The butter, sugar and rum melt into a nice basting liquid as they bake. I have even cut the apples in half thru the equator, and put a bit of the stuffing in between, like a sandwich.

Yippie, hippie, yuppie, preppie, foodie...What's the big deal? A rose by any other name...

The wild salmon, to me, has a richer flavor and a better color. The farm raised salmon are fed a special diet to turn the flesh a brighter red. Hmmmm. Maybe it's only marigolds, like for chicken, but to me, that ain't fish food!

Chili! Loads of it, corn bread, mix-ins, Margaritas. Only spice up about 1/2 the chili to the "Hotter By Gotter" level, and leave the other half more subtle; let the guests mix the hot stuff with the milder to suit their own tastes. HTH! ET fix typo...

dijon mustard? any special kind? or just your favorite? And this may sound strange, but does salmon have a strong fishy taste? Do you prefer farm raised or wild caught? ← No, salmon isn't "fishy" it tastes like it smells, as long as it is fresh. Wild is, IMHO, always better than farmed. I've just discovered Myer lemon juice for fish; WOW! I only just found Myer lemons in FL this past week, in a semi-gourmet Publix. They're YUMMY! I Micro-Planed the zest from the one I used tonight and stuck it in the freezer for future reference, and juiced the lemon over my baked stuffed clams for supper. Amazing!

The other day I was so sweet starved I ate an entire bowl of strawberry cream cheese with a spoon

Erm, ah, uhm, post-menopausal? (Runs away, quickly...)

Uh, Smithy, I think you mean white wine vinegar instead of lemon juice? I hope... ← Ha! Yes, I most certainly do. Sorry I didn't notice your question sooner, and thanks for the catch! ← Actually, DUH, I men instead of BUTTER? Jasus are we all getting SENILE?

LEMON BARS! Good, zippy, lots of lemon for the slightly tart twang of it, no chocolate and NO nuts. Yummy and easy. I like to dust the top with granulated sugar, for the crunch of it, and to offset the zip of the lemon. HTH! ETA: AND they're golden!

Kim, those scalloped tomatoes look so good! Recipe, please?

Uh, Smithy, I think you mean white wine vinegar instead of lemon juice? I hope...

Wow! That is one SEXY pot!

Um, is that anything like "male" Pocky? (runs away, fast...)

Lovely! Beautiful pictures (where's the envy guy? I'm just learning to use my new camera...barely) Love the "ham and cheese" shots; they should be made mandatory!

I have the collapsible colander made of the same stuff; dead rapid brilliant that thing is!

That sink has to be one of the most beautiful objects I've ever seen! Magnificent! Now, then: How do you NOT take a sexy picture of a sausage? Beautiful meat, bursting from a crisp, snappy casing, delicately browned and waiting to be bitten into... ('Scuse me,I'm having a hot flash...)

I'm sure this is beyond delicious. But the idea of butter and ham in a cold spread is not appealing to me. I guess it's better if I don't know sometimes. But a half cup butter to 3 cups of ham is almost cookie dough. Ham cookie dough. I guess it's not that much different than using mayo. Just startles my senses. ← OK, K8memphis; you're a baker; what would it take to create a short biscuit dough from the above recipe? Maybe some selfrising flour and baking powder? Now I'm getting curious... ← This is getting quite tasty sounding. I think just the self-rising flour will do it. Tell yah what, we could not go wrong making walnut size rounds and deep frying them. Ooh died & gone to heaven good. We could call it putting the pig in hush puppies. Hush piggies? Raucous piglettes? With a little dipping souce of honey mustard and bourbon or rum or something. Or we could flatten them a tid and bake them. There's a reason I stay on a sugar free low carb diet. Needs clove or mace or both. ← Squeeling Piglets?

Katie, have you thought about getting the roasted pumpkin seeds they sell for snacks at the grocery store and rinsing the salt off (or even a brief blanching), crush lightly and use to infuse your vodka? Might work... HTH!

Shelby, where did you get your dried beef? I've only ever seen chipped beef in packets, it's very lean, thinly sliced and extremely salty. That which you have appears to be a thicker slice, with a lovely marble. Fess up, please!

I'm sure this is beyond delicious. But the idea of butter and ham in a cold spread is not appealing to me. I guess it's better if I don't know sometimes. But a half cup butter to 3 cups of ham is almost cookie dough. Ham cookie dough. I guess it's not that much different than using mayo. Just startles my senses. ← OK, K8memphis; you're a baker; what would it take to create a short biscuit dough from the above recipe? Maybe some selfrising flour and baking powder? Now I'm getting curious...

Irma Rombauer

Chunks about the size of your first thumb joint stirred into your favorite macaroni and cheese recipe, or mixed into twice baked potatos, along with the cheese and scallions or what ever..., to make them a whole meal (with a salad and some wine). HTH! ETA: no sooner had I finished this post and gone back to my inbox, I find this: http://allrecipes.com/Recipe-Tools/Print/P...9329&servings=6 (I hope that becomes a link... it sounds like a great recipe, except for the "processed cheeze food" and would probably house a good bit of your ham very nicely.)

My first ever digital camera from DS. It's a Samsung L73; I wanted to be able to post pictures on the Dinner forum. So now it's gonna be practice, practice, practice. It's getting its' first charge as I type.

Eat like a bird, peck peck, here, peck peck there. A couple of bites every 15 minutes will add up fast. Keep a pocketful of salted nuts or sunflower seeds, and just eat a few at a time. Boost is better tasting than Ensure to me and can be added to your coffee like a flavored creamer.