judiu

Why not use the brie & cranberry combo you'd destined for the phyllo purses? Then again, there's alway goat cheese with pesto and dried tomatoes, or a salmon mousse, or ganache, if you're looking for a desert. Maybe as a holder for your apples, garnished with a lemon zest skinny curl ?

I HOPE you sent the S.O.B.s a bill!

They aren't "local", the cakes are light, but TONS of fruit. The best I've had in a long time! BYOB. http://www.collinstreet.com/pages/deluxe_f...CFRcdSwodfSnZow Also, if you have a Jamacian neighborhood close to you, you'll like the Black Bun cakes they sell pretty well. Again, BYOB.

Boozy fudge, and it's absolutly fool proof! Combine a can of condensed milk (NOT evaporated!) and a little less than 18 oz. of chocolate morsels (flavored ones made by Hershey are good) in the top of a double boiler, melt together over low heat, stirring every so often. After all is smooth and well combined, remove from heat and add either orange peel cut small (but not too fine, you want a little texture here) and about a shot of Gran Marnier (sp?), a pinch of salt (I use Kosher), and a teaspoon of vanilla. Pour into a foil pan (lined with a strip of foil for a handle if you like) chill until firm and there you go. I've also done coffee flavor with Kaluha and instant coffee (fresh ground expresso would be good, too) and raspberry with Hershey's raspberry flavored chips, chambord and a dollop of raspberry jam (seedless, please). This can be made "virgin" as well, for the kids, or those who don't do liquor.

For English walnuts, I have gotten good results with a little stubby flat head screwdriver. Just pop it in the back hinge and twist. Has been known to work with clams, too!

Oooooh, ooey-gooey good! Could the recipe be shared? Pretty please?

Add one to my total; Southern Living 2005 Annual. I also got a Burt Greene from Chris, but since that was from a fellow e-Gullet member, it was already accounted for. Still no Nero Wolfe yet, Amazon is playing the stall...

What is one holiday food that you positively must eat during the holidays in spite of the high calorie content? Fruitcake! And cookies, preferably toll house.

A possible solution might be to cook the stuffing in the microwave (waits for howls of anguish) and then pop it under the broiler while the chicken rests, to create a nice crust.

I pretty much define myself as a bourbon drinker and my main gripe is that I can't get Eagle Rare here in south Florida. That being said I am very fond of Knob Creek and Evan Williams and Jim Beam but my day-to-day go to is Old Crow. For the price and taste (here in Florida, anyway) ya can't beat it.

Er, shouldn't that be going ? *runs away, giggling*

I go the Mc Donald's route. The coffee is better at Dunkin' Donuts, but it's way off the hell and gone, and Mickey D's is just around the corner from my house. The office coffee tastes like its been run thru a skunk. (where's the little green guy when you need him?)

Wow! You have my sympathy! Worst burn I ever had (not that I'm a pro) was from trying to pour hot grease out of a pan into a can. The can was too full and my hand shook so the grease poured over my left hand that was holding the can. Lovely "pour and drip" shaped blister.

I think the word might derive from "appetizing" and may well be a local usage, but I have also head the Deli counter at Publix referred to as the Appetizing Department. Go figure...

As a teenager, (mumble) many years ago, I cut the side of my thumb off using a meat slicer to cut tomatoes in a sub sandwich stand where I worked. My thumb is still slightly asymmetrical, and the fingerprints have never returned to the amputated portion. Also my right arm has numerous little pin point scars from running a popcorn machine in the same amusement park (the spattering oil will do a number on ya every time.)

Just did a quick google for Kente cloth http://www.geocities.com/Athens/Oracle/7943/graphics.htm . It might be something to decorate your tables with, or utilise in some other fashion, like maybe sashes or something. HTH

Kerry Gold Irish Swiss with crisp bacon on rye, grilled in a nice puddle of Kerry Gold butter, wighted down so the cheese oozes out and gets crispy brown in the super slick non-stick skillet... I have not lately made the Parmesian crisps, but I sort of remember them being called fricos? Any ideas?

No, not yet; the new place doesn't have as much storage as the house did and I really need to find some bookshelves! I have picked up lots of smaller "church kitchen" books that I didn't have before, and am gradually replacing what I had in the way of "big" books. I'll never stop, but I may have to slow down some; I've got a bad case of lack-of-fundosis!

OK, lets see here; Mastering the Art of French Cooking, I'm Only Here for the Food, an international cookbook whose name escapes me, and Marcella Says; so that's four more for me!

Thanks so much judiu. First of all, so sorry to hear about your house fire. It's terrible to lose things precious to us. And thanks for giving me a name for this dish. 45 minutes? Wow. I guess I shouldn't complain about my 20 minute prep. Megan thank you for the recipe sources. I really want to do this dish justice and you've made that possible. Take care. ← First, you're very welcome. Second, YEHAW! Amazon actually has the Nero Wolfe Cook Book and will be sending it out shortly. Shoulda looked ther in the first place. When I receive it I'll make a point of p.m.ing you that recipe;watch the How Many Cookbooks thread for more info.

I'm calling on all gilders to please provide information on the egg dish I made above. I winged it, actually. As I said, they were good, but I was doing this from memory and would really like a proper recipe and the name of this dish. I know it's supposed to take a long time to prepare, at least much longer than regular scrambled eggs, but 20 minutes did seem too long. Thanks. And keep lily gilding. ← IIRC, they're called Buttered Eggs and there was a recipe for them in The Nero Wolf Cook Book. I belive they were supposed to cook for 45 min. in a double boiler over low-ish heat. My copy of the book was lost in a house fire last year or I'd pm you the recipe.

Gee, everybody's food sounds so good that I hate to complain, but I need to vent! I had a horrible "Cuban Sandwich" from (I shoulda known better) a lunch wagon. YUCK! (picture green smilie thing here) Two shreds of roasted pork, three half pieces of processed "swiss cheeze" and a single pickle slice with wet, watery tastless ham. (/vent) I'll just have to give in tomorrow and order from the real Cuban joint around the corner. Their stuff is almost as good as I can get in Miami!

Myself, I've thought I was a freak for a looooooong time. And not just about cooking either. But now that I've been hanging with all you fellow cooking freaks ... well, I don't necessarily think I'm any less of a freak (and not just about cooking either), but at least I feel a little more support for the cooking aspect of my freakhood. Erm ... unless, of course, we've all just been enabling each other. Aaaaah, what the hell. Normalcy is overrated! Freakhood forever!!! Uhhhhh ... (somewhat) more seriously: it's hard to pick any one single thing that I've learned here that's been momentous, because there's just a general onslaught of good stuff. But if you twisted my arm, I'd have to say it's been learning from those of you who hail from Asian countries or otherwise have first-hand experience with the homestyle everyday cooking of those countries. That kind of cross-cultural food lore exchange is literally priceless, and has majorly enriched my already-strong appreciation of those cuisines. On the downside: I fear that the last thing I needed in my life was yet another on-line time-sink that happens to be more entertaining than my actual paid employment. ← Mizducky, I'm beginning to think we were twins in another life; especially the downside!

If you can't find egg bread try the Potato Bread by Morrison(?) or even Wonder has a decent potato bread now. Or in the spirit of Tampa, use a nice eggy Media Noche bread!

Must add five to my total; The Best Food Writing (series) 2001,2002,2003 & 2004. Hopefully 2005 will be a Christmas presant from my son... and Alton Brown's I'm Only Here for The Food for $3.00 from the library store. That place is GREAT!