judiu

Sort of like red beans and rice on Mondays in New Orleans, huh? IIRC, that came about because Monday was laundry day, and the pot of beans could simmer all day on the washhouse stove.

Chocolate!

There was a cranberry liquer called Boggs. I don't know if it's still made or not. I'd like Grand Marnier and some shreds of orange zest, myself. Maybe if you cut down on the butter you'd get a firmer ganash (sp)? HTH

My GAWD! I'm an earring nut, and a posessor of fine knives, but even my best (used) chef's knife didn't cost THAT much!

AMEN!

Add another one, I FINALLY found a copy of The Best Recipes From the Backs etc. but it's not the edition I'd originally had, I don't think Oh, well, I still love it!

Jim Beam Bourbon and Rye, and must add the green Fairy, absinthe!

Lapin d'or (golden rabbit, am I right?) welcome. I don't much like curry, but that soup sounds yummy!

If you have a source for good sausage, try a sausage roll, done in puff pastry. One of my favorite snacks, I can assure you!

Hey, it got me thru a hurricane and darn near 3 weeks without power! Not WELL, but between that, canned pineapple and tuna fish, I lived to tell about it!

First, I live in south Florida and shop at Publix. In the deli department they sell peeled hard boiled eggs; instant deviled eggs! Second, if you pierce a hole in the shell before cooking the eggs, then put them in cold water (or ice water) as SOON as the cooking period is done, they're much easier to peel. Laying the egg carton on its side as mentioned before is also a big help to keep the yolks centered. HTH!

I use older eggs and Shirley Corriher's method: eggs cover the bottom of a heavy pan, cover by 1" with cold water, bring to a rolling boil, remove from heat and let sit covered for 16 minutes, then rinse in cold running water 10-15 minutes. I crack the shells on a towel on the counter and usually the shells come right off in 1-2 pieces! Some people use the "Dutch Method" of poking a hole in the shell, but I never found that to matter much. SB (not much of a "secret") ← Poking a hole in the shell really DOES work; it keeps the shell from breaking and makes the peeling MUCH easier! I use a lancet from my diabetic test kit.

Wow. Just wow! Wendy, thank you and your Sweetie for sharing these wonderful pictures and food-stuff. I REALLY want that stuffed zucchini, like NOW!

Do the e-Gullet gods hate me, or is the link not working?

Waiting for the traditional kitty pictures, here...

I found a new breakfast & lunch place (new to me, I mean) calle the Cypress Nook. It's a tiny little place on McNab Rd., which is pretty much the deviding line between Pompano Beach and Ft. Lauderdale. The best french toast I have ever eaten, and the "sausage special" has bratwurst to DIE for!

I've put together an ebook for novice cooks. I had people like my sons in mind when I wrote it - young people fending for themselves, trying to set up a store cupbard, put together a bit of equipment, master some basic skills, learn the jargon. You can download it free here. It's a pdf file. Good cooking!! ← Pat, that ebook is a blessing! My son was just on the phone to me asking for a "How to Boil Water" type of cookbook, and then I saw this! What a GREAT idea!

If you're blind (Godess forbid) then so am I!

I think we could include RecipeGullet in the mix. For kicks and giggles, click on the "three random recipes" button on the left side of the screen. ← Oh, light bulb moment here! (We need a smiley for that, too!) Shalmanese, just name a cook book and a page number and I'm sure SOMEONE here will have the book and can pm you the recipe you want! Brilliant, I say, just brilliant!

Ling, how on earth did you commandeer Judiu's name and avatar? And WHEN are we getting a smoochy-face smile for Kiss-it-and-make it better? Feel BETTER, judiu! ← Thanks for the good wishes, and it just shows to go ya, Ling's not the only one who can post in a fog, plus a bandaid on a little finger does NOT promote preceise typing!

Just had a look-see; seems to me that all the recipes are from Epicurious. Why bother?

If it's a good one, like a MagLite, or some such, it probably would make a pretty good meat tenderizer, but I usually prefer a claw hammer (see up-thread) for that.

I have a gut feeling Willie Nelson may have quite the appetite. Or would that be called munchies. ← That would be fine, I've cooked for plenty in that situation, too! Quick fix white clam sauce and linguine, or cheese omlettes and bacon or ham or sausage, or even boxed macaroni and cheese with minced onions and tuna! (Edited for "fat finger" typo)

Oh, MY! Naturally, though, at least for me, the first visual I had upon reading this, was of a little "articulated dustmop" of a dog, dripping with brown gravy!

I remember in high school (either fresman or sophmore year- I'd been dumped in a boarding school on Long Island, and sprung by my Mom for the weekend) going to visit a friend of her's not far from the school, who was a clueless "batchelor" who lived with a "friend" , and using a claw hammer to tenderize a top round steak so it could be quickly cooked!