judiu

Impossibly small bits of garlic, you say? Microplane, says I!

I have ALWAYS done it thusly: cut off top, cut root end and dig out that damned nasty butt, then peel, halve long-wise, slice each half long wise, then go back and cross cut into pieces as fine as I want them. As a home cook, this method has always served me well, unless I need onion rings for something special. I happen to HATE the butt end of an onion, which I always seem to get in my food, unless I yank it out beforehand. (When I say "butt" I'm referring to the thickened area at the root end of an onion.)

JUST? My gawd, woman, you're killing me here!

Peter, thank you again; this is all so cool. I'm lovin' it!™ (Tee Hee)

OMG, I can SMELL those berries! Yummy!

AKA the galloping crud, or if running at (pardon it) both ends, the galloping gawd-awfuls.

Creamed eggplant? Do tell!

Another wonderful journey; thank you so much! Best wishes to your family and good thoughts for your wife's recovering her health!

Macaroni salad looks yummy; what's in it? Unfortunately, I've become known for mine, an now if I want to bring anything new to a feast, it has to be "in addition to"... Sheesh!

I've said this in other threads here, but it's worth repeating: Dunkin Donuts sausage, egg and cheese on a croissant, with mayo and a large ice coffee. YUM! (Only on a croissant, though; their bagles are awful!)

Wow; I've been slacking! Add ten for me, if we're counting books about food and cooking (Cooked and my free copy of The Nasty Bits) and eight if not. I even bought a copy of The Silver Palate Good Times Cookbook off e-bay, only to discover when it arrived that I already had the damned thing! Oh, well, it'll be donated to a Chinese Auction later this year for my club...

If they're the same thing that are sold at New York street fairs, they're called zeppole and are absolutely freaking addictive!

Wow, that llooks good! Barilla elbows, right? A very necessary component of my renowned macaroni salad. THE best!

Since I've been lurking this whole time, it's only fair to take the pause to mention that this a fabulous set of blog entries. I've been thoroughly enjoying the food porn, drooling over all the photos. Many thanks for sharing. (Waiting with bated breath for the next installment...) ← "baited breath" Is that the result of eating small raw fish? (ducks and runs very far away...

In an experiment, trying to lighten my very dense meatloaf, I finly chopped a can of (drained) water chestnuts in my mini-processor and added them to the mix. Amazingly nice addition; light, almost fluffy meatloaf with a subtlw crunch factor. Yummy!

Perhaps you could use the smoked paprika that has recently become available, instead of the "plain old" ?

I'll bite; what the heck are Eggs Diana? Guarenteed to hatch out little princes?

If you use a push pin, or a lancet to make a small hole in the big end of the shell before you cook the eggs, not only do they not crack and leak out in the water, but they're much easier to peel. HTH!

Can you find the disposable ones manufactured by Glad, or the polyurithane "disposable" ones? I think they're both brilliant!

Peter, your wonderful pictures and prose are making a super birthday present for me, the armchair traveler. Thanks so much!

So, what are the crunchy lookin bits? DON'T tell me grapenuts, please, or I'll plotz!

Toast has to be tan and crispy outside, but still tender and "bready" in the center, but hot enough for the butter to melt NOW! Easier said than done, especially with regular sliced bread... Gotta have that butter soft and work fast!

No, baby food is pastina, drained very well with lots of butter and an egg beaten in to it, to cook from the heat! YUM!

What am I missing? I still see the purple and pink thing going on. Hey, if you ever decide to hit the Florida coast, get in touch, will ya? We can have a ball!

Spinach, any way except raw. Melons and bell perrers. Just YUCK!